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FS Mod 5 - Coggle Diagram

- - - - Food preparation
      - Food Service
      - Maintenance of spaces
      - Supervise FSAs
    - - Food Service
      - Stateroom Housekeeping
      - Clean Officer’s Country
      - Passageways, heads, fan rooms
      - Other functions needed to operate the Wardroom
  - - - what's getting cleaned/frequency
    - - vol 2 chp 4
  - - - Each item documented by a laundry ticket
      - Each division/department or stateroom location has a laundry day
- - - - Members vol 2 para 4002.6
        
        All officers attached to the command
        
        Officers attached for temporary duty in excess of 30 days
        
        Civilians embarked are not eligible for membership but shall be afforded the comforts of the mess
      - Traditions
        
        Bull (Senior) and Jorg (Junior) Ensigns
        
        Permission to join & to be excused the Mess
        
        Do not eat before the Captain
        
        Do not wear your cover
        
        Do not put your cover on the table
        
        Wetting downs/celebration
    - - COs Mess
        
        If separate area from the Wardroom
      - Flag Officer’s Mess
        
        CVNs
      - Unit Commander’s Mess
        
        CGs and L-Decks
    - - Commanding Officer para 5201
        
        Responsible for the proper operation of the Mess
        
        administration of the Officer’s Quarters
        
        direct personal control either as Mess President or through the Mess President
      - Mess President
        
        Senior Line Officer, who is a member of the Mess, in succession to command
        
        Presides over the Mess & Preserves order
        
        Ensures compliance with mess regulations and with the customs and traditions of Wardroom living
      - Mess Treasurer
        
        Appointed by the CO in writing
        
        Responsible for all financial aspects of the mess, but NOT responsible for public funds
        
        May not be a member of Embarked Staff
        
        If Wardroom Officer controls public funds, they cannot be the Mess Treasurer
      - Wardroom Officer
        
        Responsible for the collection of mess bills owed to the general mess
        
        can be a billet (generally only on larger ships), filled by a junior Supply Corps Officer
        
        If a Supply Officer is assigned this position as a collateral duty, that does NOT mean they are automatically the Mess Treasurer
        
        Ensure the separation of public and private funds are maintained
      - Culinary Specialists
        
        Manage the Mess and stateroom operations
        
        Specific tasks listed in P-486, Vol. II, Chapter 5
        
        CSs are billeted to the ship as a unit, not individually to the General Mess and Wardroom
      - Food Service Attendants
        
        E-1 through E-3 personnel usually given an assignment of 90 days
        
        stateroom and associated space maintenance; housekeeping duties
        
        Selected from a “rotational pool” of personnel
        
        Have a plan for OJT
  - - - document credit sales of meals and accounts for the overwhelming majority of Wardroom meals sales
      - If the ship is underway, everyone pays for all meals, regardless of meals actually eaten
      - Track personnel via daily muster report
      - Know who is on leave and who is TAD at all times
    - - Ship’s Officers
      - Embarked Staff
      - Reservists on Active Training
      - Contractors
      - Families
    - - Total amount is only for meals eaten, including meals eaten by guests
      - Dues are NOT part of the mess bill, but may be collected at the same time as the mess bill
      - Mess bills are due by the 5th of the month to the Mess Treasurer or Wardroom Officer for distribution to members
      - Payment due from Wardroom members by the 10th of the following month
      - Deposit is due to Disbursing no later than the 15th of the following month para 4002.6; pg 538
  - - - principal account for Wardroom Due Fund
      - Administered by the Mess Treasurer or Wardroom Officer
      - Current Balance= BBF
        
        Minus(-)
        
        Wardroom functions
        
        gifts
        
        Snacks
        
        miscellaneous
        
        Plus(+)
        
        Wardroom dues
        
        Buy in costs
        
        Late fees assessed
      - balance in this account is separate from the money owed to the general mess for mess bills
    - - Record of Mess Members
        
        list of members, date reported, and date detached
      - Mess Treasurer vol 2 para 5204
        
        Exercise overall supervision of the operation of the Mess, including collection of mess bills and comprehensive advance planning
        
        Collect basic charges and surcharges as applicable for all meals purchased or made available from the general mess to members of the wardroom
        
        oversee the management of the Wardroom Mess Fund IAW, 1746.1
  - - - supported by COSAL allowance and funded by OPTAR
      - Maintained by Engineering
        
        Auxiliary Division
        
        Electrical Division
    - - Wardrooms are encouraged to add additional refinements to increase habitability
      - Ask TYCOM for increased habitability funding if necessary
      - Basic necessities for Wardroom living are available through the Navy supply system vol 2 para 5407
      - Non-allowance items may be purchased commercially
      - Sources
        
        OPTAR
        
        Tender/IMA assistance
        
        MWR profits
        
        Wardroom Fund/Contributions from Mess members
    - - plan 6-9 months out in non-COVID environments
      - Facilities Website
    - - Annual inventory must be provided to NAVSUP by 20 March & appraised every 5 yrs
      - Acustodian must be designated in writing by the CO.
        
        responsible for the care and security of silver at all times
      - Routine Care
        vol 2 para 3302
      - Storage
        vol 2 para 3401
      - Damage/loss
        
        when loss occurs a Command investigation must be completed and the investigation report shall be forwarded with DD Form 200 to NAVSUP via TYCOM
        
        NAVSUP is the approving authority for this loss
    - - Emergency Breathing Apparatus
      - EEBDs
      - Deck drains
      - Bullseyes
      - Lighting
- - - - Requires more planning
      - Exact format varies
      - Consult “Service Etiquette”
        
        Service Etiquette - 5th Edition by Cherlynn Conetsco and Anna Hart (2013)
      - Semi Formal
        
        Not quite as elaborate; used more often
        
        Diners select desired items from the serving dish and place them on their plates while the serving dish is held for the patron
    - - Types vol 2 para 4003
        
        Family Style
        
        Disadvantages
        
        Portion control
        
        Sanitation
        
        Temperature/Quality
        
        Advantage
        
        Personnel demands
        
        American Style
        
        Advantage
        
        Opportunity to garnish
        
        Temperature control
        
        Sanitation
        
        Portion control
        
        Disadvantages
        
        Personnel demands vs. Family Style
        
        A la Carte (typically breakfast)
        
        Disadvantage
        
        Personnel demands
        
        Slow!
        
        Advantage
        
        Selection vs. American
        
        Temperature/Quality
        
        Sanitation
        
        Portion Control
        
        Cafeteria Style
        
        Used on larger ships
        
        Disadvantages
        
        Temperature/Quality
        
        Personnel demands
        
        Impersonal
        
        Advantages
        
        Temperature/Quality
        
        Portion control
        
        Sanitation
        
        Buffet Style (Self-Serve)
        
        Disadvantages
        
        Temperature/Quality
        
        Portion control
        
        Sanitation
        
        Advantages
        
        Temperature/Quality in beginning
        
        Speed
        
        Personnel demands
        
        Presentation