In the Canadian Armed Forces, there are three separate messes, one for commissioned officers, another for Warrant Officers and Sergeants, and the third for Junior Ranks. The usual definition for mess in the military indicates the functional, practical role - the home for all those members who live in, which means those who lived in Quarters on the base and not in military housing which was and still is reserved for those who were married and had families; the club for all serving personnel; and the centre of social life on a base or station or in a ship. The mess was, in essence, the focal point of a military members life outside of his or her job and fosters a sense of community and family.
Mess Dining means a degree of formality, or ritual, governed by customs which have proven their worth over the years, together with rules developed by the mess and its committee, both of which contribute so much to the satisfaction of good fellowship and good dining. There are many traditions that have now become an integral part of the mess culture and the mess committee and its members can outline what they feel is important to them on how people conduct themselves while in the mess.
Mess Dining can be broken down into three categories:
First - Dining In - This is less formal than attending a mess dinner, but it is considered to be a parade, ensuring the attendance of all members unless there is just cause. In some messes this kind of dinner is used to welcome new members and to say farewell to those leaving the unit. This type of dinner is for members only.
Second - Mixed Formal Dinner - This is a dinner where other non-member guests are invited, for example, your parents, or a friend. Procedures for this type of dinner are that of a normal mess dinner.
Third - Mess Dinner - This is the high point of mess life. If you have had the opportunity to participate in a mess dinner then you have experienced over two hundred centuries of customs, traditions and rituals, which have been fashioned into a work of art. It truly is an experience of fine foods, beautiful decor and only the best china, silver and linen. Mess Dinners are intended to be happy family occasions, and not boring stuffy affairs. Rather uniquely, they allow for camaraderie in setting governed by formal rules of conduct. Juniors and seniors meet in the mess on a footing of social equality, though not professional equality. The mess is a home for those members who live there, the good manners of ordinary home life, such as respect and deference to one’s seniors, are very much alive. The mess dinner allows all members no matter what their rank is, to meet on a friendly but formal occasion.
Like a dining in, a mess dinner is a parade; all members are expected to attend. Basically, it is a dinner for the members alone, although, upon occasion, guests of the mess may be invited. Some messes set aside certain dinners as guest nights, to which both guests of the mess as well as guests of individual members may be invited. But whatever term is used to describe the occasion, the mess dinner is the most formal function is held there. It is where every member is turned out in their very best and the mess plates grace the table; where punctuality, ceremonial hospitality and good manners are the order of the evening; where the traditional rituals of military dining foster good fellowship in an atmosphere of what might be called “spirited formality”.
The proceedings of mess dinners vary according to tradition, the Air Force Messes tend to share a single Service background, which means that only Air Force personnel will attend, and it is not usually a mixed affair. However, common to all are the four stages of mess dining, that being the assembly, the meal itself, the Loyal Toast and the conclusion.
The usual timings for members to assemble in the anteroom or lounge area of the mess is 1930hrs, therefore allowing a half hour of light conversation with friends before dinner. It also offers a great opportunity to speak to the Commanding Officer or the Senior Officer present. If it is a mixed formal dinner, this is the time for each member to view the seating plan and determine where he or she will be sitting and therefore eliminating any embarrassing moments that could arise from not knowing ahead of time, where the member would sit.
During the half-hour assembly there are sounds signals or calls, which inform the members the amount of time left before dinner and the time to proceed into the dining room. The number of calls by which they are sounded differ from mess to mess. In Naval and Air Force messes, the senior mess steward simply informs the Mess President that dinner is ready to be served and a few quiet words soon has the members heading to the dining room.
In the Canadian Forces, the whole matter of what member is responsible for the conduct of the mess dinner encompasses considerable variety of tradition. The PMC or the President of the Mess Committee is assisted by the Vice-PMC, who is very often the most junior member of the mess. The dinner often consists of several courses. Conduct throughout the meal is intended to be pleasant but formal and most PMCs will snuff out any attempts at horseplay and/or practical joking. Traditionally a member may not do any of the following without the permission of the PMC, whatever his or her rank:
come in late and sit down at the table leave the table or return to it after being permitted to leave read or write (passing notes ) start eating before the PMC or the head table use coarse language or tell off-colour stories (no swearing or telling rude jokes) discuss or place bets (gambling) discuss political, religious or any other controversial issues talk about your day to day job (you can talk about cadets in general, such as a camp you wish to attend next summer, but you cannot talk about the things that happened during the day) propose a toast on your own initiative
You may think that there are too many rules as to what not to do but there are still many things that you can discuss with those who are sitting around you and they do ensure a good dining atmosphere of relaxation, courtesy and interesting conversation.
The tradition of the toasts or drinking to health comes down to us from ancient times. Greeks and Romans drank to their Gods and beverages were poured to honour the ladies. In the course of time, “good health” became an expression of greeting. The words “toasts” dates from the closing years of the Tudor period and originally associated with the custom of drinking to the ladies. A bit of toast was placed in the wine in the belief that it improved the flavour. To this day the toast remains one of the most cherished customs of mess life. In addition to the Loyal Toast, depending on the circumstances and tradition, there may be other toasts at a mess dinner, including those proposed to: foreign heads of state (dignitaries) when their official representatives are present; the Colonel-In-Chief; “fallen comrades”; the unit and others.
Speech making is not generally a feature of mess dinners. Indeed, in most messes, speeches are actively discouraged, and if tolerated, they must be brief. Traditionally, dining in the mess means taking of food and drink in a pleasant atmosphere with a degree of formality in which stimulating, intelligent conversation is a major feature and not a captive audience for a speaker. However, occasionally, a guest of honour is invited to dine and to deliver an address, the subject of which is known to be more than passing interest to the members of the mess. An example of this at an Air Cadet Mess dinner would be a guest speaker who knows a considerable amount about flying or the cadet program.
A mess dinner comes to a conclusion when the Commanding Officer, the head table or the PMC rises and leaves the table. At this point, members are also free to leave the table. These are just a few traditions that have evolved over the years and have become the very foundation of the mess dinners that we have today.
Air Force Mess Dinner Protocol and Procedures
Function status - The mess dinner is much like a parade; it is an official Canadian Forces’ function where there is an order of dress, a time, attendance requirement and other details shall be specified in the invitation and/or in the Routine Orders.
Official Host - The official host of the mess dinner shall be the senior officer of the organization sponsoring the dinner. This person is usually the Commanding Officer.
Guest of Honour - The Guest of Honour, similar to a Reviewing Officer, shall be escorted to the mess by the official host or met by this individual at the entrance of the Mess if circumstances make this more appropriate.
PMC greeting - PMC (President of the Mess Committee) shall meet the official host and the senior guest, if applicable, in the foyer of the Mess and shall escort them into the ante-room (Upper Lounge of Mess).
Assembly - the assembled members shall remain at attention until the host has acknowledged their assembly by stating “Good evening, ladies and gentleman”, or by other appropriate remarks such as introducing the senior guests.
The assembled members may then proceed to cocktails, ensuring that all guests have been served first. Specific members of the dinner may be assigned to act as escorts to other guests as a matter of courtesy.
All guests should be introduced by their escorts to as many of the other members present as feasible, and all personnel, to the extent that number and time permit, should come forward and pay their respects to the official host and the senior guest.
Mess call - A trumpeter or piper (Protocol for Piper will be reviewed later. Pipers are not always available) shall make the appropriate calls to announce dinner. Following the second call, the PMC shall escort the official host to the head table, or if the guest of honour is present, the PMC shall escort him or her to the table, followed by the official host, who shall escort the next senior guest. Other guests and their escorts should then follow, and the remainder shall parade into the dining room in approximate order of rank and seniority.
The Vice —PMC shall ensure that all members move quickly into the dining room and will take his or her position as soon as all the members have entered the dining room and have taken their places behind their chairs. At that point the PMC will rap his or her gravel and ask the Padre or a previously designated individual, to say the grace. Once grace has been said, all members may be seated.
Grace could be, by Air Force Tradition, the Airman’s Grace.
Airman’s Grace Father John W. MacGillivray
Lord of thunderhead and sky, You placed in us the will to fly, You taught our hand speed, skill and grace, To soar beyond our dwelling place.
You shared with us the eagle’s view, The right to soar as eagles do, The right to call the clouds our home, And grateful, through your heavens roam.
May we assembled here tonight, And all who love the thrill of flight, Recall with twofold gratitude, Your gift of wings, your gift of food.
Chief Steward - The Mess Manager or designated chief steward will oversee the serving of dinner and ensure that service in the dining room is as quiet and unobtrusive as possible.
Dinner etiquette - The dinner in itself is a time to appreciate the fellowship and conversation of fellow members and guests, to savour good food and to enjoy a relaxed environment in a formal setting.
It is important that the unique atmosphere of the mess dinner not be disturbed or degraded in any way by immature or offensive behaviour. The PMC will ensure that a high standard of decorum is maintained, if necessary by expelling any member whose behaviour is unacceptable. No one may leave the dining room without first asking permission from the PMC.
Passing the Port (for cadets a fine year of Welch’s Grape Juice) - After the last course has been served and the table has been cleared, port decanters will be placed on the table. The Mess Manager, or person acting as Chief Steward, will indicate to the PMC that the port is ready to be passed. At that point the stoppers on the decanters will be removed and the PMC will indicate that the port is ready to be passed to the left. One thing that must be remembered at this point, the decanter will not touch table as it is being passed, not until it is empty or has reached the end of the table. The port will not be consumed until the commencement of the toasts.
Loyal Toast - when the Mess Manager, or person acting as Chief Steward, has indicated to the PMC that all have been served port, the PMC will then rap his or her gravel for attention, all conversation will cease. At this point the PMC will stand up and will hold their glass waist high and will announce to the Vice PMC, “Mr. or Ms. Vice, The Queen of Canada.” The Vice-PMC will then rise, holding his or her glass at waist level, and will announce, “Ladies and Gentleman, The Queen of Canada.” At that point all other officers and guests will stand, holding their glasses waist level high, and will remain standing and raise their glasses, announcing, “The Queen”. Everyone will take a sip of their port and then sit down.
Note: If the PMC announces the toast in English then the Vice-PMC will respond in French and visa versa. The remainder of the guests can respond in either official language of their choice.
There will be other toasts that will be determined once the dinner has been organized.
Break - On occasions where there are lengthy after dinner formalities such as speeches and/or presentations scheduled, the PMC may call a short break at this point. Service will then be delayed until all diners have returned to their chairs. Diners having to leave the dining room shall do so quietly and in an orderly manner. To signify the break being over, the PMC will rap his or her gavel.
Introduction by PMC - coffee and/or tea will then be served. The PMC will make any announcements appropriate to the occasion, introduce the official host and if the official host wishes to speak, they may or they may introduce the guest of honour. The PMC , the official host and the guest of honour are not to be interrupted during their remarks.
Departing the dining room - when all the speeches have been concluded and the official host has indicated to the PMC, all members shall rise and remain standing until the official host, senior guest, PMC, and the remainder of the head table have moved from the head table.
Piper at a Mess Dinner
When a piper has been arranged for a mess dinner, the procedures are as follows:
The Mess Manager should ensure that a room is allocated for the piper to use as a tuning/dressing room. This room should be located far enough from the guests so that the piper will not be heard while he or she is tuning. It is recommended that they be not too far, therefore allowing for easy communication. In setting up the dining room a clear aisle/passage must be left around the perimeter to permit the piper to march freely while they play.
Routine
Alert - five minutes prior to the scheduled time for dinner, the piper should position himself at a predetermined spot and at the halt; play a short tune as a “warning for dinner”. When finished playing, he or she should move to his or her position ready to play the march in to dinner.
March In - On a cue from the Mess Manager or Chief Steward, the piper leads the procession into the dining room playing an appropriate tune, and marches counter clockwise around the perimeter so that his or her drones will not collide with or be caught up on anything. On completion of one circuit of the room, the piper should continue playing, at the halt, near the doorway until given a cue by the Mess Manager to cease playing (this being when all diners have entered the room). The piper should remain at attention until grace has been said or the diners start to sit down, and then quietly leave the room.
The Port - The piper should be given a 15-minute warning by the Mess Manager prior to playing in the port in order that he or she may prepare, On cue from the Mess Manager, the piper leads the wine stewards into the dining room, playing an appropriate tune and positions him or herself at a predetermined spot. He or she then continues to play selections of their own choosing until given a cue by the Mess Manager to cease playing. Normally this would be when all the port has been poured. The piper then remains at attention until after the toast to the Queen when he or she leaves the room quietly.
Piper’s Toast - This is traditional and is given in Gaelic. If it is required, the piper marches back into the dining room, without his pipes, immediately after the toast to the Queen and on cue from the Mess Manager, the piper marches clockwise around the perimeter and halts before the official host, salutes and the official host rises to greet them. The Mess Manager will offer a tray upon which there are two Quaiches, which are special silver cups, or glasses each containing a juice of sorts. The official host gives one of the glasses to the piper and keeps the other. It is customary for the PMC to require silence form the diners at this point by rapping the gavel. The piper raises his or her glass and says:
“Slainte” (pronounced Slawn-cha) meaning good health;
to which the official host replies:
“Slainte Mhath” (pronounced Slawn-cha Vah) meaning good health to you.
Both drain the contents of their Quaiche in one drink and the Quaiches are then returned to the tray. The piper salutes the official host again, executes an about turn and marches out of the dining room.
Notes:
If there is any requirement for the piper to remain after the dinner, this must be stated before the toast, for the piper’s toast is considered his or her dismissal for the evening.
The piper’s toast should only be given after the toast to the Queen, and never earlier in the evening.