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Special Events

2018 Mess Dinner 

Officers and Cadets Required to fill this form out.
Remember White Collar Shirt and Bow Tie to be worn under Tunic.
No Name Tag or Wedge to be worn.If cadets don’t have a uniform, dress is business Formal.  Females are allowed to wear an evening gown, must be below the knee for length. NO cocktail dresses or spaghetti straps.$10 per cadet paid to the sponsoring committee. To be paid No Later Than 18 Oct 18.

Location: Pitt Meadows Golf Course 13615 Harris Rd, Pitt Meadows, BC V3Y 2R8
Arrival – 1800hrs
Departure – 2100hrs

Sign-up Closes 13 Oct 18

Proper Cadet Mess Dinner Etiquette:




Mess dinners are formal, sit-down, served dinners that provide an opportunity for officers, staff, and cadets to meet on a formal but friendly occasion. Mess dinners are considered to be a parade and, as such, are mandatory except for members excused by the CO.

Dress for Cadets will be C-8 Mess Dress, no Wedge


The time before dinner is called the “cocktail hour.” This pre-dinner meet-and-greet takes place outside of the dinning area to allow time to socialize, to have a pre-dinner beverage (Non-alcoholic), and check your position at the table from the seating plan. During this time, members should also greet the CO and thank them for the invitation to the dinner.

A seating plan will be placed at the entrance to the dining room. It is NOT to be altered.

At 15 and 5 minutes before the start of dinner, someone will sound a “mess call” to warn you that dinner is approaching. This gives you time to finish your drink and/or visit the washroom before dinner. You are not permitted to bring drinks to the table nor are you allowed to leave the dinner before the break to use the facilities.

After the 5 minute warning, you can enter the dinning area and stand behind your seat. The Head Table (guests of honour) will then enter once everyone is in place.

Grace will be said and, at its conclusion, the President of the Mess Committee (PMC – person in charge of dinner) will indicate that all can be seated. Gentlemen should assist ladies with their chairs.


Dinner will be served in order of courses (soup, salad, main course, dessert, etc). As a general rule start with the cutlery on the outside and work your way in. Do not keep cutlery after any course. Do not start any course before the Head Table.

Bread and butter will also be made available. Do not cut the bread with your knife but, instead, break it with your hands.

At the conclusion of dessert, everything on the table, with the exception of the port glass (for the toasts), will be removed.

After all has been cleared from the table, it is time for the customary Loyal Toast (Toast to the Queen) and Unit Toast.

Decanters of port (or non-alcoholic grape juice) are placed on the table. When they are in place, the first person fills their glass, and then passes the decanter to the left. In Air Force tradition, it is customary to not let the decanter ever touch the table as if it were flying. Legend is that each time the decanter touches the table, an airman passes away. After your glass is poured, do not touch the port until the a toast has been proposed.

Following the toasts, the PMC will announce a short 10 minute break, at which point all members will stand up and leave the dinning area. Return to your chair after the break and wait to be seated.

After the break, coffee and tea will be served. The PMC will get everyone’s attention by rapping the gavel and will call upon special guests to make speeches.

Following speeches the PMC will indicate the end of the dinner, by standing and saying “Ladies and Gentlemen, we have dined.” He/she will then ask everyone to stand for the departure of the Head Table. Before actually leaving for the night, everyone should pay respects to the CO by means of saying “Good Night.”


  • Napkin: Immediately when you sit down, place your napkin on your lap. Never tuck it in front of your tunic. If you leave the table, place your napkin on your chair. After the meal, lay the napkin on the table but not on your plate, as this is an indication you did not enjoy the food.


  • Behavior: Because the dinner is a formal function, keep in mind that you should not:
    • Commence a meal before the Head Table
    • Talk after the PMC asks for silence
    • Leave the table during the meal unless permitted to do so by the PMC
    • Ask for anything that is not offered, such as butter, vinegar, ketchup, as this is a reflection on the dinner.
    • Trade food or ask for seconds
    • Refuse food that is placed in front of you that you do not like it. If you do not like it, do not eat it. It is not necessary to mash it up.


  • Posture: You should always sit up straight; never prop elbows on the table. When not occupied with knife and fork, the hands should rest in the lap.


  • How to Use the Utensils:
    • Soup is always taken from the side of the spoon. The motion of the spoon is from front to back of the plate. Never tip the plate to get the last drop, or blow on the soup to cool it.
    • A knife is held in the right hand, cutting edge down, with the index finger extended along the back of the blade. (Never cut bread with a knife; break rolls with the fingers).
    • The fork is held in the left hand, prongs down, to eat the food that the knife cuts. Vegetables may be eaten by holding the fork in the right hand, prongs up, or in the left hand, prongs down. In the latter case, the knife is used to help place food on the fork.
    • To indicate when you have finished with a course, place the utensils side-by-side on your plate.