The serving of beverages was discussed earlier; however, four general guidelines and several specific procedures for serving beverages will now be explained.

Formal Beverage Service

Since the formal style of service is quite elaborate, different beverages may accompany each course, and considerable guidance is needed for this to be done correctly. Guidance should be obtained from the wardroom supervisor and from other references.

Informal Beverage Service

The first guideline is that beverages are to be served from the diner's right if possible. Otherwise, check with the wardroom supervisor about how to serve the beverages in a way that disturbs the least number of diners.

The second guideline is that the server should never lift the diners' glasses or cups from the dining table to refill them. Rather, he or she should pour the beverage into them while they are on the table. If the cup or glass is not conveniently placed for service, carefully move it to a better location. If it cannot be reached, politely ask the diner to move it.

The third guideline is that the order of service for beverages is the same as that for the serving of foods. The fourth guideline is not to fill serving pitchers to the top when used for filling glasses or cups at the dining table. A third pitcher is difficult to handle and feels quite heavy after a while. Therefore, pitchers should be filled between one-half and two-thirds full.

Finally, you must remember that each wardroom mess may have certain rules for serving beverages. The wardroom supervisor should be asked about these rules. AFTER THE MEAL

You should immediately restore the wardroom to its pre-meal condition as soon as possible after the meal. Some helpful suggestions are as follows:

Clear the table as soon as all officers have finished eating and have left the table.

Remove all meal items from the sideboard and return all dishes, silverware, and ashtrays to the pantry for washing.

Refill the salt and pepper shakers as needed and store them in the pantry.

Remove buffet serving line items.

Inspect the napkins and place the soiled ones in the laundry. Refold those suitable for reuse and replace them in their respective napkin rings (when they are used) and store in the napkin storage area.  Singleservice paper napkins are being used in many private messes for regular meals and cloth napkins are used only for more formal occasions.

Brush the crumbs from the tablecloth. Be careful not to rub food particles into the fabric.

Shake the cloth out lightly and refold it along its original creases. Reroll or refold the silence pad as appropriate, and store it with the tablecloth.

Clean tables, sideboard, and chairs. Replace the table cover.

Vacuum and sweep the deck of the wardroom.