GROUP 1

swPiBjys

Conduct

Stewardship in the fifflcers's Mess is a dignified and responsible position

bringing the steward into contact with officers of all racQcs, many of them
visitors from other messes, and also included in the many visitors to the mess are
civiliaas holding responsible positions in public life.
Officers and civilian guests are entitled to and expect prompt and courteous
service. They naturally compare not only the general appearance of the mess but
particularly the appearance and conduct of stewards with their observations and
other messes and clubs visited. It is therefore an important aspect
Oj. bhej.r duties to ensure that by your general appearance and conduct the dignity
of the mess is maintained and a favourable impression created.
General conduct should be courtesy and willingness at all times. Ihe steward
should never, under any circumstances, be familiar vdth officers.
You will often be Invited to accept a drink. X cannot emchasizw too strongly
the rule that under no circumstances are stewards permitted to*drink while on duty
when suc^ a situation arises - the invitation can be graciously accented for consump
tion after duty hours.

General Hints.

1. After you have served a drink, step away from your customer
or move to another part of the bar. Never appear to be
listening to a conversation. Never join in a'converaation.
2. Be friendly and courteous but not slick. IVork quickly and
neatly* Don^t splash or slop.

J3o Train your memory. Remember the faces of your regular patrons.
Greet them pleasantly and politely when they arrive - but not
by name. Remember their favorite drinks and how they like
them mixed. ^vVhen an officer says "one of the usual, please",
he feels at home and at ease.

4* Watch how you handle_complaints - the customer is always

right. If he complains how a drink is mixed or tastes —
^ A ailLE, If the drink can*t be fixed,
mgke a new one.

5, Don't be gruff or surly. Give each customer your peronal

attention. Don't let outside worries and troubles"make you
moody.

» 6. Don't become "chuiiimy" with officers.

7. Be tactful. When answering the phone do so quietly and
politely. A female caller address as "Madam"; a male caller
as "Sir".

i 8. Hever admit to an outside caller that a catron is there.

Saey that jDsra will enquire. l£t the officer decide whether
he w^ts to ansv/er the call or not.

^9. Be friendly with other employees.

.^10. Never call the GOG or C of S to the bar or phone by the
paging system.

11. Never carry on a loud conversation behind the bar with other
stewards.
 - 2 -

12. Never leave the bar area to meander around the mess
except to collect empty glasses or clean ash trays.
Remember the bar is your place of duty, the other parts
af the mess are "out of bounds".

13. If you have to approach an officer who is in conversation

vjith another, wait at attention a short distance av/ay until
the conversation is finished or till you catch to officer^s
eye. If the matter is urgent, ask the other officer's
pardon for interrupting.

14. If you have to hold a glass while pouring, don't touch

the rim - hold the stem.

Don't keep officers waiting for change.

16. Check every glass on every drink for chips and dirt,

17. "When serving wines, attways allow a guest to examine a

bottle of ^vine before it is opened. Hold out the cork
for inspection after it is drawn so that the vintage date
is visible. IVhen pouring hold the bottle in the middle •
vjith the label facing the customer.

18. PJhen mixii-:g a highball, ice goes into the glass first
with tongs. The spirit is pured over the ice, Hien
comes the mixer. Make sure the mix is neve flat.

19. Vflien serving couples, always serve the ladies first.

20. DO NOT S'lCICE EEIIIND THE BAR. Use the steward's room.

21. There may be certain patrons v;hom you fin,d difficulty in

understanding or liking; do not let t|iis in any way impair
your good manners. REMEMBER, civility costs nothing; it
might even be a good investment later on, and is most
certainly a good insurance against trouble. In short, BE
COURTEOUS AND CIVH, AT ALE, TIMES.

GROUP 1

STEnVARDS COURSE

Personal^Hy^6^^

% Personal hygiene not only relates to cleanliness of person but also includes
cleanliness of your working environment.

Personal Appearance

Apart from normal requirements for military standards of personal clean

liness, the nature of stewards duties brings him into closer proximity and under
the direct observation of all officers of this Command both sinior and junior,
than he v/ould otheiwise experience vjhen on general duties.
Your general appearance and the amount of personal care you give yourself
will make a great difference in your popularity and success as a stev/ard.
Take care of your health, hair, skin, teet, eyes, fingernails, hands and feet.
jC Healthy white teeth are an advantage brush your teeth twice a day. morine and
^ night . > 6
Hair should be washed once a week, %ut every week, not more than two v/eeks
and always kept clean and wall brushed. Avoid the use of perfumed hair oils,
notions or medicines with any sort of odor.
 - 3 -

Hair in ears and nose should he well trimed, and of course a clean shave
every day. If you have a fast growAng beard, shave twice a day to b e safe#

Tahe.care of your body. A good brisk shower, soap and warm water first,
then a cold rinse and a rub down with a coarse towel will pep you up for the
day#

If you want to wear a happy, smiling face, be sure to take good care of
your feet. Tired, aching or swollen feet do not make for'good cheer or good
service. Clean socks will help to prevent this condition. Give your feet a break
by having two pairs of shoes oh hand and changing into them once or twice each
day® !Feet which perspire freely should be washed each night in hot water and
then rinsed in cold. Perspiration is caused in most cases by excessive dryness
and a light cold cream massage after your foot bath will keep your skin soft®

Your bar uniform should always be neatly pressed and free from stains®
Wear a clean white shirt every day. Take care to have your ties always clean.
Do not wear any ties that are frayed. Prevent your shirt cuffs from fraying
by wearing the ri^t sleeve length - long enough to show but not long enough
to get soiled or wet or get in your way.

V/ith regard to your, dress during your duty hours in the mess, you should
relize that as trained soldiers your hours ef duty are equivalent to parade hours,
therefore your dress will be as ordered by your CO, in the case of mess staff
this officer is the PMC®

A steward v/ithout a jacket is never properly dressed®

Mess regulations for officers forbid their entering the mess without jacket
irrespective of the weather, except where regulations specially permit the wearing
of .unifoim without jacket. As employees of the officers, your duty dress must
conform accordingly.

Shoes should always be regulation pattern and brilliantly polished®

Environmental Cleanliness

As a steward it is good to realize the importance of starting" your day

right. Actually your day starts long before your report for duty. It starts
the night before for unless you get your regular seven or eight hours of restful
sleep you will not be a your bes the following morning.
On arrival at the bar, the first thing to do is open the doors and windov/s®
Keep the window open untill a thorought ventilating of the bar has removed all
^ stale odours from the previous night^s business, and the smell of the bar is again
fresh®

As soon as possible start cleaning up the bar. The first item on your list
is the dirty glasses left from the previous night. Clean hot water, immersion
in the disinfectant and a final good rinse will prepare them for the final process.
Two cle^ towels will keep your glasses sparkling. One towel for drying, one
for polishing. Handle glasses carefully, they are worth money. Reject any cracked
or chipped glassware. Next comes your bar.

Remember your own officers and especially visitors and guests see and
touch your b^. If your bar is well Sept and regularly polished and dusted,
they will enjoy coming back to be served. One of the easiest and most efficient
ways of cleaning a bar is to spray soda water on the bar top and then wipe t
thoroughly. The soda outs the grit and residue and you v/ipe it off® A regular
application of near boiling linseed oil thoroughly rubbed into the bar will Mve
it a gleaming richness.'

Your work board and storage cabinets beneath the bar should be ever clean
and ready for use.

Mirror^. People like to look into mirrors -• it's human nature. Help them
to enjoy themselves by keeping the mirrors clean®

Beer Cooler. Clean the front face of the cooler. In the case of a stainless
steel front, use bon~ami, it doesn't scratch. Use olenty of e!j.bow grease when
polishing. Do this daily®
 - 4 ^

Clear area of papers, chits, empty hottles - empty vjastepaper baskets.

Tfcsh and wax the floor#

Empty and clean ashtrays.

Remove all signs of duet#

Summary

1# Your bar is clean and aired.

2# Your dress is spic and span#

3. Hair combed and brished, kept well out#

4# Face clean and shanren#

5# Clean shirt and jacket, bow tie straight.

6# Hands clean and well scrubbed# Nails clean and neatly

trimmed#

7# I^nts pressed and clean.

8. Shoes clean and polished#

9# Baths taken'regularly to refresh and to avoid upleasant

body odours#

10# Ensiire buttons -are polished.

11# Wash all dirty glasses from previous day.

12# Polish all glasses#

13. Clear area of papers, chits, pencils. Waste paper

baskets, empty bottles cleared away to the garbage rocaii.
14# Clean and polish bar.

15# Clean and polish beer cooler.

16. WorJf: board and cabinets cleaned, polished and tidied.

17# Glass washing equipment, sinks, etc to be thoroughly

cleaned and free from scum.

18; Floor to be washed, waxed and polished#

19# Mirrors to be free from dust and polished.

20. Ash trays to be emptied and cleaned regularly#

21# All signs of dust to be removed.

22# Cleaning materials not in use, to be kept in cleaning

cabinet#

23# Check that you have a clean shirt and jacket available
^ for your next tour of duty-.
 - 5-

BASIC RTOS 0? TABLE SETTING

1« Set the tables with only those places that will be needed; be sure that
all pieces needed are there.

2. Silver for serving is placed beside the food and not in it, eg, butter
knives not stabbed into the butter,

3. Place mats are plticed in line with the edge of the table and directly
opposite one another unless and odd number of people is being served.

4. The cutlery and plates are placed an inch from the edge of the table and in a
straight line. Each piece should be set on the table carefully, with the
pattern if there is one, arranged in the same vjay.

5. Bread, butter, relishes and other foods should be placed on the table so
that it appears balanced and not crowded in the centre.

6. Water and bread should not be placed on the table until just before the
officers ^rome to the table.

RUIES FOR TBE ARRANGmiBMT 0? EACH PLACE

(i) Silver in order of use from the outside in toward the plate.
(ii) Forks on the left unless a knife is not being used.
(iii) Spoons outside the knife.

(iv) Napkins folded in square or oblong, fold to right or

left as seems balanced, placed on service plate.

(v) V/ater glass at the tip of the knife.

SETTING 0^' TABLES FOR MESS DINNEE^

(a) There will be new candles in all candelabra.

(b) Each place will be set with the appropriate outlery,

a napkin in the fold of which is placed a piece of
Squared bread or roll, and appropriate empt3r glasses.
(c) V/ater glasses may be filled before dinnec.
(d) Wine glasses will be filled with the correct wine
during the serving of the appropriate course.

(e) If there is a sea-food or fruit cocktail, it will be

on the table.

(f) All candles will be lit and other lights extinguished.

(g) There will be NO butter on the table, and none will be
on the table.

(h) There will be no biscuits on the table and none will be

served during the meal.

(j) There will be service plates \ander soup dishes.

(k) There vdll be no sauces on the table except those contained
in the cruets.

(l) No side dishes and NO relish dishes will be provided.

(m) Printed band programmes and menus in silver holders will
be placed on the table at suitable intervals.

(n) Place cards will be set a t each place on the table

according to the seating plan prepared by the Mess Secretary.
 -6 —

SERVING OF WmS

GENERATi

Table wine is normally served during a meal to quench thirst ^d to enhance

the flavor of the food consumed. It is not intended priraarily as a stimulant.
The proper wine, with its mild alcoholic content, sharpens one's appreciation of the
good things of the table, and induces a felling of well-being which, in itself,
is conductive to good digestion.

However, the fortified wines do act as stimulants. The appetizers sharpen

the appetite and the dessert wines either put the finishing touches to a well
desired meal or bridge the gap between the thirst quenching wines and the subsequent
consumption of spirits.

There are certain established combinations of food and wine which bring
out the best in both. These are shown in the Wine Selection Chart shown as an
appendix.

With a simple meal consisting of soup, roast and sweet, no more than three
wines could be served, namely; appetizer, table wine and dessert wine. With a
more elaborate meal this number need not be extended.

A further guide in selection is to follow the practice that light tables

wines always precede heavy wines, and where two wines of the same character are
being served old should follow new. Do not serve fortified wines between natT^al
^ ones. A dry white wine should precede, and a sweet white wine follow a red wine.
A sparkling wine may be served throughout a meal.

Glassware

The glasses selected for serving wine should be clear white and of a simple
design. Thin steiimied and, where necessary, of a generous size.

A tulip shaped glass is considered the most suitable.

Glassware requirements can be restricted to the following!

Cocktail 2-3i- oz Table Wine 7 oz

Sherry or Port sj oz Diqueur 1 oz
The proper serving in ihe all purpose table wine glass is four ounces.

The ideal wine glass should be:

(a) Beautiful to look at, with simple, graceful lines.

(b) Generous - 7 ounces, so that you can pour enough

wine (4 omces) for a satisfying drink and still
have room in the glass to swirl the wine around and
get the full benefit of its aroma.

(c) The mouth should be slightly smaller than the widest

part of the bowl so that the bouquet of the wine is
gathered to a point for the maximum enjoyment, but the
mouth should be wide enough so that the upper edge
does not strike the nose when the glass is tilted
for drinking.

Opening a Bottle of Wine

Cut and remove the capsule to just belov; the bulge which is to be found
on all wine bottles. With a clean napkin, wipe off the mold or dirt you v/ill
usually find between the cork and capsule. The reason for this is that it is impossib|.e
to pQur wine from a bottle without some of it spilling or slipping over the lip.
Since the metal capsule is often corroded or moldy, the wine would taste tainted
if it came into contact with the metal.
 - 7-

Insert the corkscrew in the centre of the cork, drive it in as far

as it will go. Grasp the bottle fimily with the left handi Hold the bottle
so that the shoulder rests in the palm of your hand - grasp the corkscrew
with the right hand - hold the bottle between your knees and pull slovjly and
evenly. Do not jerk it out nervously, as that will shake up the wine. Do not
pull straight out, but give the corkscrew a slight turn to the righti

liie cork out, xvipe the mouth of the bottle both inside and out with
the napkin. You. are ready to serve.

Opening a Bottle of Sparkling Wine

If the bottle is to be presented in a champagne coolerj it should be

stood upright in the cooler and fine ice packed tightly well up aroimd the
neck,

Hemova the bottle and wrap a clean napkin around iti This is to prevent
a bursting bottle due to sudden surface expansion of the glass at the point
of contact of the warm hand.

Remove the foil or metal capsule to a point just below the wire which
holds the cork securely. Hold bottle firmly in the left hand at an angle of
45^ , unwind and remove the wiringi In this process it is advisable to keep
a gentle pressure on the cork, with a clean napkin, wipe the neok of the
bottle and around the cork.

Holding the bottle at the same 45^ angle, with the right hand grasp
the cork and ease it out by turning it to the rights It will come out with
a resounding "plop**,

j\fter the cork is out, keep the bottle at an angle for about five
seconds or until the pressure v;ithin has equalized itself with that outside
the bottle,

fifter removal of the cork, remove the napkin. Champagne and sparkling
v;ines must be served in two motionsi Pour wins until the froth almost reaches
the brim of the glass, STOP, VTait until the frothing subsides, then continue
pouring to fill the glass 2/3 to 3/4 full. Be careful not to pour too rapidly
as the wine will froth over the lip of the glass,

NOTB; It is not necessarj"- to drape either red or white wins in such

a manner as to hide the label unless one is ashamed of the wine he is serving.
The only reason for wrapping a bottle in a napkin is to prevent it slipping
from the stev/ard's hand when it has just been removed frora sn ice pail. All
bottles are well dressed by the shippers, their labels warrant inspection
and should not be hidden,

ETCOPETTB BT SSRVIHG WIRE

TfHLE SiSRVICS

Forov/ord

Back in the middle ages a popular way of poisoning your enemies was
to ask them to dine, and sometime during the festivities they would drink
a goblet of poisoned wine.

Gradually the custom arose for the host to taste the wine before his
guests to allay their fears. Today, too, the host samples the wine before
his guests are served, but this practice nowadays is the means of assuring the
host that his wine is in perfect condition and suitable to serve his guests.

The follovjing outline of the order of precedence in no way changes

the procedure dealt with under "Procedure for Mess Dinners",
 - 8-

OlviliaB. Custom

Th host's glass is filled J full and the cork is laid at his right hand.
Having satisfied himself as to the suitability of the wine, the host indicates
that the pouring may continue. The waiter then commences to fill the glass of the
guest immediately on the host's left and proceeds around the table in a clock**
wise direction, the host's glass always being the last to be filled. In the
case of a mixed partj-, the ladies are alvmys served first, commencing as before
on the host's left, proceeding in a ulockwise direction, ending the circle
with the glass of the lady sitting on the host's ri^t hand, then proceeding
to the first male sitting on the post's left and filling the glasses of all the
male guests until finally ending with the glass of the host.

Military Custom

Invariably at a formal or infommal gathering there are two or more

wine stewards•

The following is an outline of the procedure to be followed where you

have.

(a) an all male gathering, and

(b) mixed party.

All Mai

The host is seated with the senior guest on his right and next senior
on his left. Immediately facing him across the table would be his 210• On
the right and left of the 2IC would be other prdmcipal guest.

One wine steward stand s behind the host (ie. the CO or GOC) and one
behind the 210. Mien ready, the first ivine steward pours the host's glass
a i full and waits for perraission to continue. The host having given permission,
the first wine steward then fills the glass of the guest on the right of the host,
then the guest on the left and then returns to fill the glass of the host before
proceeding to continue pouring on the left ina clockwise direction.

The second wine steward meanv/hile waits until the host has given permission
to start pouring. As soon as the first steward moves to the left, having
finished filling the glass of the senior officer, he immediately commences serving
the guest to the rigjit of the 2Ic, then the 2Ic, then proceeds to the left in a
clockwise direction.

Mixed Party

Immediately oposite the host will be seated the principal male guest.
On the rigiht and left of the host will be seated the principal lady guests.
On the right of the principal guest will be the wife of the host, on his left
the wife of the 21c

The first vjine steward stands, behind the host, the second wine steward
behind the principal male guest.

Having received pennission from the host to serve the wine, the first
wine steward fills the glass of the lady on the right then on the left, and continues
to the left serving all the ladies first. As soon as the first wine steward
commences to pour, ie starts filling the glass of the lady on the right of the
host, the second wine steward commences to serve the lady on the right of the
principal male guest, then on the left and continues left around the table serving
all the ladies first. The first vjine steward meanvJhile xvill arrive opposite the
host, wait until the second wine steward has completed filling the ladies glasses
and then proceed to serve the principal male guest and continue serving to the left.
The second wine steward will walk past the host and commence serving the male
members on his left after the principal male guest has had his glass filled.
Finally the first wine steward fills the glass of the host.
 9-

The foregoing also applies to the service of spirits and liqueurs except
that there should be at least two stewards to each side of the table. One
steward carrying a tray holding a selection of liqueurs and glasses, and the
other pouring and serving.

Unless instructed to the contrary, stewards should ensure that wine

glasses are kept filled throughout the meal.

In vieiv of the different procedures that are adopted on different occasions,

the follovjing extract of a letter on this subject written by Cemte de Fleufy,
French Consul in Winnipeg, is given for the information of those concerned.

"As far as serving wine at a formal dinner (men) at a semi-formal dinner

(with ladies) and at an informal dinner (gentlemen and ladies) this is the way
I look at it.

The serving of wine becomes an important function only when there are ladies
present. In fact at a stag party, as the guosts have been placed according
to their rank, there is no difficulty to overcome. Ori.e starts on one side with
the commanding officer, on the other side v/ith the guest opposite. The moment
that there are ladies present, the ladies have to be served first.

At an informal dinner, when ladies are invited, it depends a little bit

on the number of guests v/ho are gathered:

(a) If it is a fairly important dinner, I neon if it is

a large gathering, it v;ould be a good policy to have
four persons serving vjine. Exception made of the host,
vJho has to be served at the saiiie time as the hostess,
the ladies have to be served before the gentlemen.

(b) If it is only a small informal dinner (with ladies)

at the exception of the host vjho has to be served
immediately after the hostes, it is just as simple
to servo the guests in fhe order that they are seated,
vjithout paying attention to the fact that there are
gentlemen and ladies.

N.B. It is customary for the host to be- given a little

wine before his guests. He usually tastes it,
and if the wine is to his taste, then the guests are
served and afterwards only, is he given his full
glass of -wine".

SXjmmY OF RUIES FOP. SERVICE OF WBES

Dry White wines are preferable served vdth fish.

Red wines with meat or roast courses.

Dry sherries with soup.

Fine still burgundy with game(pheasant, partridge or wild

duck)•

7/hite wines are cooled before use.

Red wines are served at room temperatures.

Sparkling wines such as sparkling burgundy or champagne are

served will chilled.

A sweet vjine should never be served with fish - it dulls

the palate•

With salad - no wines should be served except in the. case where

a luncheon plate is primarily salad. In this case a li^t red
or champagne.
 - 10 -

With cheese - Red wine#

ViTith dessert - Sweet wine, a sauterne#-

With fruit - Port or a dry champagne#
General Notes

^ere several wines are being served, start with lesser bodied wines and
build up the best wine served with the cheesQ#

Hea^vy foods - heavy wines

Eight foods - light wines

Use large glasses - more wine - more condensed bouquet.

I7INE 8BLECTI0N CHART

Appropriate Acceptable
Hors D*Oeuvres, Olives, Wine Substitute

Hors D*Oeuvres, Olives X Dry Sherry X Mixed Vermouth

Cheese Straws, Anchovy (Ammontillado) if Cocktail
Spread, Etc
# Spirits
Oysters X Still TThite X ^'fliite Bordeaux
Burgundy (Graves)
(Chablis) X Rhine Wine

Soup X Dry Sheriy X Diy Madeira

(Ammontillado) 0 Medium Sherry
Fish X ^Vhite Bordeaux X I%ite Bordeaux
(Graves) (Chablis)
X Moselle

Shrimp, Lobster and X VJhite Bordeaux X Rhine Wine

Chicken Salad (Graves) X Swiss Wine
(Neuchatel)
Spaghetti (meat sauce), 0 Chianti (red) 0 Still Red Burgundy
Macaroni and Cheese
0 1|ed Bordeaux
(Medoc)
Cold Meat X Still T/jhite X Rhine VJine
Burgundy ^ VRiite Bordeaux
(Montrachet) (Graves)
Green Salad (French Dressing) none none

Roast Chicken, Roast Ham, f Champagne Asti Spumante

Pheasant, Turkey X ^Jhite Bordeaus 5 Sparkling 'Thite
(Graves) Burgundy

Roast Lamb, Veal and Pork 0 Red Bordeaux 0 Still Red Burgundy
Lamb Stew, Chops, Boiled (Medoc)
Mutton
0 Chianti (red)
Roast Beef, Beefsteak, 0 Still Red 0. Red Bordeaux
Venison, Wild Duck, Steak & Burgundy ( edoc)
Kidney Pie 0 Chianti (red)
Milk Pudding none none

Melon, Pastry, Ice Cream V White Bordeaux V Tokay

(Sauternes) •1^ Asti Spumante
Champagne
 - 11 -

Wine Selection Chart (Cond't)

Appropriate Acceptable
Wine Substitute

Cheese, Nuts and Raisins o Port o Sweet Sherry

o Sweet Madeira

Coffee o IiiquGur o Liqueurs

Cognac

Temperaturesi

X - Chilled (J- hr in refrigerator).

0 - Room temperatur'e.
5 - Cold (2 hrs. in refrigerator).
V - very cold (3 hrs in refrigerator).
§ - Iced, or with ice.

Size of Serving;

Sherry, Port, Madeira Vermouth - 2 to ozs,

All other wines - 4 to ozs,

Cocktails - 2 to ozs.

Liqueurs - 1 oz<

INTRODUCTION TO VJIIISS, SPIRITS AND BEER

Foreword

Many excellent books have been written on vjines, a few on spirits and beer.
There are also available many useful pamphlets and books published by various
producers and importers containing worthwhile information on individual types of
products.

The following is a short introduction to the subject and is primarily

designed to give stewards of military institutes some knowledge of the products
they are required to handle in their daily work. Stev/ards viho wish to study further
on this subject are recommended to read "Grossman's Guide to Wines, Spirits and
Beers" by Harold J Grossman.

Introduction

The beginnings of the liquor industry are almost as old as man himself.
It is continually developing and improving as a natural result of the advance of
science and civiliazation.

To avoid misconceptions, it is important to explain the meaning of various

terms in general use.

Definitions

l^.at is alcohol?

Alcohol is a volatile colorless liquid with an ethereal odor obtained

through the fermentation of a sugar containing Liquid. Ethyl is the principal
alcohol to be found in all alcoholic beverages. Chemically, alcohols are
hydroxides of organic radicals. There is nothing in alcohol which, in itself,
is poisonous or injurious to man's health.

VJhat is an alcoholic beverage?

Literally, any potable liquid containing from of 1 per cent up to 75-J-

per cent of ethyl alcohol by volume is an alcoholic beverage. However, government
legislation has entered the picture and for the purposes of taxation, governments
of different countries, provinces, etc, have set definite standards as to what
constitutes and alcoholic beverage.
 - 12 -

Introduction to Wines, Spirits and Beer (Cond't)

IfTliat is vjine?

Wine is a naturally fermented juice of reshly gathered ripe grapes which

have been pressed at or near the place where gathered. In some countried, the term
v/ould also be fipplied to the fermented juice of other fruits or herbs such as
blackberry, elderberiy, peach and dandelion#

TJhat is a spirit?

A spirit is a potable alcoholic beverage obtained by the distillation of

an alcohol containing liquid. It malces vory little difference 7Jhether the
original liquid contained a small or large ariiount of alcohol. Once the principles
of distillation are applied nearly all of the alcohol may be separated from the
liquid. In this process, however, it is inevitable that certain other matters will
also be separated and it is these impurities that give the several spirits their
distinct character after the spirit has been matured in wood and the impurities have
fully developed.

What is Beer?

Beer is a liquor fermented from cereals and malt, flavored with hops#

Fermentation

Fermentation is the result of chemical changes by which the molecule

of sugar is pplit into two molecules of ethyl alcohol and two molecules of carbon
dioxide gas# The gas escapes into the air and the alcohol remains. The agent
in fermentation is yeast. The yeast in grape juice is called saccharomycetes#

The saccharomycetes appear when the grapes begin to ripen and settle oh
the outside of the skins iintil the grapes are gathered and the juice expressed#
The grapes themselves are not affected since the action of the mold does not
commence until the juice has been expressed and there is oxygen present#
Important note here, take away the air and there is no fermentation#

The saccharomycetes, under favorable temperature conditions, start their

work. They cause a terrific commotion and change to take place yet remain unaffected
themselves. They work violently at first v/hen there is an abundance of grape sugar
to work upon and more quietly as it is changed into alcohol and carbon dioxide,
until all the sugar has been used up or the vjine attains an alcoholic strength
of around 14 per cent. The importance of this fungi does not and with the
production of wine# It has a definite influence on the character of the wine itself.
It is a living organism and is influenced by climate, soil and geographical
conditions#

The foregoing has dealt briefly with the fermentation in wine in which
sugar is naturally present in the form of grape sugar in the grape juice. It is
also present in other fruits, most particularly in sugar cane which has a by-product
molasse§ which mAloil fermented produces the alchhol t'rat after distillation we
call rum.

In short, once the sugar is there, yeast will gladly finish the job of
fermentation.
 - 13 -

Distillation

The essence of the principle of distillation is the vaporizing of alcohol

at a lower temperature than water. The boiling point of water is 212 F when it
becomes steam or vapor while that of alcohol is 1769p. Therefore, if heat is
applied to an alcohol containing liquid and the temperature kept below 212^ all
of the alcohol may be separated from the original liquid. If at the same time
an apparatus is used wherby the alcoholic vapors are gathered and not allowed
to escape into the air, it is possible to recondense them into liquid form.
The result would be an alcohol of high purity.

In other words, a potable spirit obtained from a giv6n basic material

has an accepted trade name such a-s brandy, scotch, rum, etc. However, the
factors that make them differ from one another are the matters, aside from
alcohol, which are necessarily distilled out with the alcohol.

Newly distilled spirits whether obtained from fruit, grain or molasses,

are colorless, have little character and are quite similar. When they are
matured for a certain length of time in wood, the impurities develop creating
products entirely different in aroma, taste and character.

Introduction

Before dealing with the accounting procedure and purpose of stock recording
the following remarks dealing with the background of the wines and spirits
that are normally handled in your day-to-day operations will give you a better
understanding of your job.

There are three distinct types of alcoh61ic beverages in common use,

wines, spirits and bber. They all owe their origin to the fact that a fementing
agent acting on sugar will procuce alcohol.

Wines

Before the last war it was estimated that the world*3 vineyards covered
some-21,250,000 acres. Of this area 15,750,000 acres were located in Europe.
It will be seen therefore that from the point of view of volume alone, interest
in European v/ines in justified, and there can also be no doubt that the fine
vjines of E-Tope excel in quality that those being produced in any other
vineyards.

The names b^?' which the various wines are known are the names of places,
Bordeaux:, Burgundy, Champagne, etc., and the only vjine entitled to use
thsm is that actually produced in the locality named.

CQisre are, however, certain names connected with wines and spirits which
have a general application irrespective of locality, although in each case
the place of origin is usually indicated, e.g., Scotch whisky, Portuguese brandy,
Jamaica rum, Holland gin.

Other terms which mi^t be of interest to you are:

Claret - applied to a red wine from any of the districts in the Bordeaux area
in France.

Hock - abbreviation of Hochheimer - applied to wine from any locality in

Rhine area of Germanjr except Moselle.

Vermouth - appetizer wine - comes from France or Italy.

All wines can be roughly divided into two classifications, (a) natural
or table wines and (b) fortified, appetizer and dessert wines. TTable wines
have a fairly lovj alcoholic conten (8-14$^) and are usually drunk during the
meal to slake thirst. Serving 4-7 ounces. Fortified wines contain about
I8-225S alcohol and are sipped either at the beginning or close of the meal
according to their character. Serving 2-3 ounces. Fortified wines include
Sherry, Port, Madeira, Vermouth, Tarragona, Muscatel, etc. All other wines are
classed as table wines.
 - 14 -

The following list is an indication of the wines that are likely to be

found in Canadian stores,

(a) fortified, or Appetizer and Dessert Wines

From Spain - Sherry, Malaga, Tarragona
From Portugal - Port
From Madeira - Madeira
From France and
Italy - Vermouth
From Sicily - Marsala

(b) Natural, or Table itfines

From France - Bordeaux (Graves, Medoc,

Sauternes, etc)
Burgundy (Chablis, Chambertin,
Beaune, etc)
Champagne
From Italy - Chianti
- Asti Spumante
From Germany - Ehine
Moselle
' From Hungary - Tokay
Vintage wines are not handled for retail through the Canadian liquor
Board* Such wines can be obtained only by special permit.

Definitions

Dry Wine. Refers to the absence of a surplus of sugar. All wines

contain amongst other constituents, tartario acid and grape sugar, and a
dry wine ix one where on just balances the other leaving no trace of tart
ness or sweetness.

Still ^'7ine. All wines are naturally still. They do not bubble or
effervesce when poured into a glass.

Sparkling Wine. This is a still wine that, has been treated with a
sugar syrup in order to produce a secondary fermentation in the bottle so
that when the cork is drawn, the released gases cause effervescence.

Body. A wine possesses body when it creates in the mouth the sensation
of roundness or fullness. In wine the body is derived from the tannin contain
ed in the grape skin.

The following is a brief outline of the qualities and characteristics

of the various vdnes.

Fortified Fines

Sherry. Comes from the vicinity of the town of Jerez in Spain.

Character of the various types range from pale dry to dark sweet. Will
usually please any palate and are suitable for almost any occasion.

All "ho:..ies are blended wines and are sold by type and by brand.
The type usually found in Canadian Liquor Stores is imported under brand names
and there is usually no way of telling the type except by pulling the cork
and tasting the wine.

Colour will help to determine character, since pale sherries are

generally dry and dark ones usually sweet.

The pale sherries are ideal appetizers and are served sli^tly
chilled.

The mediums show the best advantage if taken in the morning with a
biscuit. They will suit various palates at any time.
 - 15 -

The brown sherries may be used as a change from Port and served as a dessert
wine•

The normal serving is 2 ounces.

Port. Although there are several types of Port produced, they are all very
similar in character and are all used for the same purpose.

Tavjny Port. Is fully aged in the cask, does not improve in the bottle and
should be drunk as purchased.

Kuby Port. Is a blend of Tawny Port and fresh young wine, and as a result
has a flavor that is fruitier than Tavmy Port. Will improve if stored for 4 or
5 years.

White Port. Usually a reddish amber color. It is generally aged in the wood
and is very sweet.

Vintage and Crusted Port. Not dealt with here as no liquor commission in
Canada carries these wines in stock.

Port is the ideal dessert wine, its rich fruity, nutty flavor making it
a perfect companion for nuts, raisins and ripe cheese.

It is served at room temperature in a tvjo to tliree ounce glass.

Madeira. Madeira comes from the Portuguese island of Madeira. In character

it resembles Sherry, ranging from dry to sweet. It is better known as a dessert
wine and as such is used as an acceptable substitufle for Port.

Vermouth. Tlie naine comes frojn the old English - Wermod and the German Wennut-
raeaning Wormwood.

Vermouths are both dry and sv/eet and both types may be obtained from Prance
and Italy,

It is a most acceptable appetizer although it is more widely used as an ingredient

in nuraerous cocktails.

Muscatel.. A very sweet golden wine strongly aromatic from the muscat grape.
Table Wines

Bordeaux. Produced from the Bordeaux area in Prance. They are all still
^ wines and are all dry except those from Sauternes which are sweet.

Their colour may be red or white, except for the golden Sauternes.
They are noted for smooth, rich, delicate aroma and flavor.

Burgundy. Resemb3,e the Bordeaux wines in character except that they are
generally more robust, full-bodied and aromatic.

There are no golden sweet Burgundies.

Some of the wines are made to sparkle similar to Champagne.

All the wines are red except for Meursault, Montrachet and Chablis whose
best known wines are white.

Sparkling Burgundy is heavier than and generally not as dry as Champagne.

The better wines of this district are shipced "still".

ghampagne. Most northerly wine making district in France.

 - 16 -

Chamnagne can be procured with varying grades of dryness which are always
indicated on the label. The range from dry to sweet is:

Brut very dry

Extra dry
Dry or Sec
Demi Sec - medium dry
Dcuco (meaning sweet)

Champagne is considered the most suitable wine for celebrations and it is

quite proper to drink it throughout a whole meal if desired.

Other Erench "'Unes

Beaujolais, Somewhat lighter in character than Burgundy.

Hermitage. Resembles Burgundy and is equal in quality.

Anjou and Vouvray. Producted in the valley of the Lorie River, The white
ones are the better known.

Aisation Wines. Similar in character to the Rhine wines but generally much
drier,

Ghauvenet. Is the name of a shipper in Beaume who distributes blended red

^0^ and white sparkling wines and is not derived from parish or vineyard,
Rhine Wines. Are produced in Ceimnay They enjoy the reputation of'attaining
a higher average of excellence than those of France or any other country.

With the exception of one or two Mosolles (which are marketed sparkling)
they are all still white wines with a slightly greenish tinge. Their c3.ean delicate
floweriness of both bouquet and flavor establishes them as the finest of luncheon
wines.

The still wines, known generally as Hock, are served cold in quantities of
4-6 ounces.

Italian Wines

Qhianti. This wine, produced in the Qhianti district near Florence is the
best known wine frora Italy. It is a still wine and may be either red or vdiite.
It is considered an ideal accompaniment for the Italian dishes of raacaroni and"
spaghetti,

Asti Spumante. This is a sparkling v/hite wine of the Asti district. It is

slightly sweet and is a good substitute for champagne,

Lacrima Cliristi. "Christ's Tears". It is a dry white wine. Marketed

both still and aparkling.

Hungarian Wine

Tokay. A sweet dessert table vjine.

Swiss Wine

Neuchatel. This is a still white wins similar in character to the Rhine

wines
 - 17 -

Wiaes will a^o in ttie bottle - spirits -vJill not*

In the production of wino the liquid from the fermenting vat, containing
nearly all the organic constituents of the graj)e, is run off into casks and e
eventually bottled. Owing to the presence of these living orgainsnis the v^ine will
mature or develop in both cask and bottle.

In the production of spirits the liquid from the fermenting vat is run into
a still where sufficient heat is anplied to vaoorize the alcohol. Owing to this
fact, that the alcohol has at one stage tal:on the form of vapor, none of the living
organisms can be harried over into the spirit. The only further improvement is
during storage in the cask, where ageing takes place through a process of slow
evaporation through the vjood of the cask. In effect, if a 3 year old spirit was
bottled ten years ago, it is still to-day a 3 year old spirit#

Storage of wines

To reach the shelf in a storeroom, the vjine you have purchased has travelled
sereral thousands of miles. V7ine is a living thing and needs a rest after its
journey#

Your requirements should therefore be anticipated and wines allowed to rest

up for two or three weeks before being used#

Bottles of table wine should be stored on their sides with the label uppermost.-

Fortified wines and spirits may be ttores upright# .

Low temperatures are injurious to all wine especially to those that would
not nomally be served cold. Exposure to extreme cold will produce cloudiness#
If no damage has been done to the ivine, the cloudiness will disappear if the wine
is-allowed to return slowly to proper cellar temperature#

1^/hisky

The word '^shisky'* comes from the gaelic words *TTis Gebeatha" meaning
"water of Life"# The Irish and Anerican distillers spell it "whiskey"#

It is produced in Scotland, Ireland, the United States and Canada. All four
have individual cheiracteristics that distinguish one from the other • They are
distillates of a fermented grain mash using barley, wheat, rye or corn, or combination
as cereals#

Scotch I^iisky

There are roughly two types of Scotch whisky. Highland Malt and Lowland
Grain Spirits. The foimer is a highly flavored "smoky" v/hisky made from malted
barley by the pot still method., and the later is a ligliter vjhisky with a less
distinctive taste made by the continuous still method#

No straight Highland Malt whiskies are offered for sale in Canada. The well
knovm proprietary brands are blends of the two types mentioned.

Scotch whisky is normally served in two ounce quantities and diluted with
either vjater or spark''ing water.

CH'Jing to its individual flavor it is not popular as an iggredient in mixed

drinks•

Irish Whiskey

/^S
In Noriihern Ireland, whiskey is made entirely from malted and unmalted barley,
but in the Irish Free state other grains are added to the malt#

The product is a smooth whiskey of good body and has a clear malty flavor#
 - 18 -

American vlliiskey

There are three types of American whiskey, Rye, Bourhon and Corn# A miurtnre
of various cereal grains is used in the mas but in the case of R3'"e, rye predominates
and in the case of Bourbon and Corn, corn predominates to the extent of 51^
and BOfo respectively.

They are marketed in three ways;

(i) As straight whiskey at a minimum of two years of age.

(ii) As bonded whiskey - straight vjhiskey at a mimimum of four years of
age, and bottled at 100 proof (Aiierican).
(iii) As belended whiskey, which may be a blend of straight whiskies or
straight whiskey and neutral spirits.

Canadian Misky

Hiis whisky is distilled from a fermented mash of v/heat, rye and corn,
or combination, plus a small percentage of malted barley.

The spirit is dist&lled out at a high alcoholic strength of 60 to 59 OtP.,

is then reduced to proof streng-th and aged in oak casks for a miniriium of three
years. When fully aged, it is blended with old whiskied of laiown character.
Agter a suitable period for the blend to ^^mary", is further reduced to drinlcable
strength and then bottled for the market.

0;«jing to the high proof strength at which Canadian spirits are distilled,
they are'generally lighter in bodj'- and more delicately flavored than Anerican
whiskies.

Brandy

The word is an abbreviation of the old word "brandywine" meaning burnt

wine or wine that has been heated and distilled. Tliis spirit can be made wherever
grapes of a suitable character can be grown.

Cognac

The brandy which comes fram the regign of the Charente, iimmediately
surrounding tiie tovjn of Congn c in France, is the finest in the .;orld and is
called Cognac.

Three Star Cognacs will have been aged in the wood frora 5-10 years.
Sometimes initials on the label are used to"designate quality: V.Y.O. (Very
Very Old), V.S.O.P. (Very Special Old Pale).

If a long drinlc is to be served during the evening follovjing a dinner at

which wines have been consumed, brandy sho^ild be offered in preference to grain
spirits. It is served as a long drinlc.

It is also a popular ingredient in cocktails punches, wine "cups" etc.

Other brandies include:

Armagnac - Drier and harsher than Cognac.

Calvados - Distillate of apple cider from
Normandy.

Ki-Bschwasser - Distillate of wine made from the wild

black cherry from Central Surooe.

Gin

The word is derved from the French work "genavre" meaning juniper.

The most widely known type is known as 'Tjondon Dry" made in laigland,
Canada and the U.S.A.
 - 19 -

It forms the hase of inniimerable cocktails of which the most popular is

the Martini. In long drinks the types knovm as Old Tom and Plymouth are some
times "prefeiTred being less dry and mis better with fruit juice, sugar and sparkling
water. ,

Oterh Gins

Sloe Gin

A plum coloured spirit flavored v/ith the sloe berry which is usually
drunk as a liquiur.

Holland G-in

A heavy distinctively flavored spirit usually drunk neat with bitters.

Its pronounced flavor precludes its use in mixed drinks.

Bum

This spirit is made from the residue of the man^lfacture of sugar. The
juice from the cane is boilded in order to crystallize the sugar, leaving a black
liquid (Molasses) containing a small amount of sugar after the crystals have
been recovered. The molasses is fermented and then distilled and a strong flavor
and aroma of caramel is carried over into the distillate. After ageing in oak
puncheons it is bottled for the market.

It is generally considered the Puerto Rico, Buba, Haiti, Santa Domingo

and Barbados produce the lighter type, while Jamaica, Trinidad and Demerara favor
the full bodied type.

Rum is the most versatile of all spirits. It is a popular ingredient in

cocktails, long drinks, milk and egg drinks, uunches and hot toddies.

ELoueurs and Cordials

No distinction is made between liqueurs and cordials, the latter being

included with the former and both referred to as liqueurs. The word "liqueur"
is derived from ^Tllizir" because the monks of tho religious Orders who originally
compounded thos essences, dispensed them as cure-alls. Similarly, cordials were
originally intended as stimulating draughts for the hearth Both arc sweet.
highly flavored, aromatic spirits, often vividly coloured.

A few of the wll known liqueiirs are

Anisette - Plavor.obtained chiefly from aniseed.

Apricot Brandy - Delicate flavor of the fresh fruit.
Benedictine - A heavy amber coloured spirit prepared
by the Benedictince Monks under a
secret formula.
Chartreuse - Both green and yellow of which the
former is considered the finer. Prepared
originally by the monks of the
Carthusian Order.

Cherry Brandy or
Whisky - A light bodied spirit flavored with
the fruit.
Cointreau - Flavored with orange rind. It is not
too sweet.
Creme de Menthe - Oreeh and White and both flavored with
mint.
Curacao - Orange flavored and originating in the
Dutch VJest Indian Island of Curacao.
Drambuie - A liqueur made in Scotland from ?Jhiskey
and honey. Similar in character to
Benedictine.
Kummel - Flavored v;ith caraway seed.
 - 20 -

Grnad Marnier - Flavored vjitli orange peel.

Akavit - A scandinavlean spirit generally dmiiik
neat as an appetizer - being served
very cold in quantities of one ounce.
Vodka - A grain spirit made in Russian. Has no
particular flavor, is served ice cold
and consumed neat vjith food.
Absinthe - A produce of Spain Compound of various
herbs and high proof brandy. Greenish
yellovj in color with a dominant licorice
flavor. It is drunk diluted with water.

Liqueurs are normally drunk at the end of a meal with the coffee, serving
one ounce.

Bitters

Their main use is as an ingredient in cocktails and other mixed drinks

to which a dash will add an aromatic dry tang.

Ageing

Spirits will not improve indefinitely in the wood. They reach their prime
at a certain age after which they decline in quality.

The Three Star Cognac vjill have been kept in the cask from 6-10 years.

Scotch Vlhisky - 8 to 12 years.

Irish Yihiskey about 7 years
Canadian "'/ihisky - 3 to 7 years
American blended l^Jhiskey - 2 years
American Strainght Y/hiskey -4 years
Gin - 6 months

Proof Strength

Before the making of distilled spirits became a science, the primitive

distillers had a very simple method for determining the potable strength of the
distillate. An equal quantity of spirit and gunpowder were mixed and flame applied.
If the gunpov/der were mixed and a flaiie applied. If the gunpowder failed to burn,
the spirit was too v/eak, if it burned too brightly it was too strong. But if
the mixture burned evenly, with a blue flame, it was said to have been "proved".

British Standard (used in Canada)

A liquid containing 57^ alcohol and 43^ water bjr volume at a temperature
of 60^ F.

American Standard

A'liquid containing 50^ alcohol and 50^ water by volume at a temperature

of eoOp.

A further difference in the two standards is their method of referring to

spirits of loss than proof strength.

The British system is to label such beverages as 10, 20 or 30 under proof

(U.P.) (10^, 205S or 30% less than proof strength).
The American method is to mark them 80, 85, or 90 proof {80fo, 85% or 90% of
proof strength).

However, the foregoing measurements are arbitrary. Each degree of proof is

equal to one half of one per cent of alcohol. Therefore, a spirit of 90^ proof
contains 45% of alcohol, a spirit of 1500 proof contains 75% of alcohol.
 - 21 -

T^hrough. the ages, in every country from Egypt to the Now Vforld, evidence
of hear has been recorded in all languages. Medieval histroy is full of references
to brewing and its importance in the development of civilization.
Definitions

Beer Is a brewed and fermented beverage made from malted barley ^d other
starchy cereals, flavored with hops. Beer is a generic term embracing all malt
beverages.

Ale Is an aromatic malt or malt and cereal brew usually heavier and more
bitter"than beer. Ale is fermented at a higher temperature than beer and the
yeast remains at the brew, hence it is a **top fermentation" brew.
Stout Is a very dark ale with a strong malt flavor, a sv/eet taste and a
strong hop character.

Porter Is a type of ale having a rich and very heavy foam. Very dark malt
is used to give a high extract. It is sweet and less "hoppy" that regular ale.
It is brewed like stout but is not quite as strong.

Lager Is a bright, clear, light bodied beer which is sparkling and

effervescent brewed from malt, prepared cereals such as corn, rice, hops and water.
The resultant "vjort" is fermented and lagered (stored) for sedimentation.

Brewing Process

In the brev/ing of beer as in the preparation aof a fine dish in the kitchen,
the resultant product is as good as its ingredients. This applies whether the
final product is a light lager beer or a full bodied creamy ale. The only differeence
being in the way the ingredients are treated, that is how long the malt is dried
and roasted and the temperature at which fermentation takes place.

Ingredients

Water Eorms 85-899S of the finished beer. It is used at every step of the
brewing operation and has a great deal to do with the character of the beer,
its quality is of the utmost importance. It must be biologically pure and its
mineral content must be known.

A water that'is well suited for the making of beer will not make a good
ale and vice versa.

Malt The second ingredient is malt. As a general rule the breweries do

not do their own malting but bu;5r it from specialists, although the manner in
vjhich the malt is to be treated is specified bj/- the brewmaster.

Other Cereals These will be either raw, such as corn and rice, or in varying
stages of preparation such as corn grits and hominy. In the making of ales, certain
types of sugars or symps may be used. These are called malt adjuncts.

^opes Hops are used to give the brews bitterness and character. Only the
flower or cone from the female hop vine is used in brevdng. It is picked free
from leaves and stems, dried carefully to-conserve the delicate fine aroma essential
in a choice brewing hop.

Yeast Finally comes the fermenting agent, the pedigreed brewer^s yeast
which converts the wort inot beer. Yeast is cared for in a brewery more care
fully than any other ingredient because once the particular strain has been
selected, it must not be changed or the character of the beer will be changed.
 - 22 -

Steps in Making Beer

Hie malt is ground to the proper fineness and screened to shake out
any bits of dirt of dust which are still on it. It then goes through a
hopper into a mash tube. This is a circular copper or stainless vessel with
a false bottom which has slots like a sieve. It contains a heating device
and a set of paddles to keep the mixture agitated.

The malt, cereals and the proper amount of vjater are thoroughly mixed
and stand or are cooked as long as is necessary to obtain the maximum
extraction of soluble materials. It is during "Hiis operation that the brewmaster
can determine the composition of the finished beer.

When the stirring has stopped, the solids are allowed to settle.
The solids which settle on the bottom form the filter bed. The liquid which
is now wort, flows through this natural filter and it passes into the brewing
kettle. In the kettle, hops are added to the wort which is then boiled from
two to two and a half hours.

Hie wort is then passed through a hot strainer. There the hops are
passed through a filter bed and the vjort runs through leaving spent hops
behind. The wort is cooled down and goes into the fermenting vat.

The temperature to vjhich the wort will be cooloda depends on whethdr

beer or ale is being made. In the case of beer, fermentation will take place
between 37^ and 49^ Me is fermented at a temperature between 50® and 70%.
Antother difference is that the yeast used in fermenting ale is different from
that used in beer.

The difference between beer yeast and ale yeast is that beer yeast
settles to the bottom and does its work there during fennentation and after.
Ale yeast in multiplying has a tendency to stick together creating more of a
surface and does its work from the top of the liquid.

After fermentation is over and most of the yeast has settled dovm, the
young beer is run off into glass lined or othervjise protected storage vats,
where it is kept at a very low temperature so that the yeast and other solids
mya be precipitated by the natural process of sedimentation. Certain chemical
changes also take place which develop the iimnature beer.

Finnally the beer is carbonated by adding the carbonic acid gas which
vjas released by the wort during fermentation. It is then passed through a
pressure filter and is packaged.

Packaging

The three forms of packaging are; Kegs or barrels, bottles,and cans.

The beer, under pressure, passes through closed pipelines into the containers.

Beer cannot be kept or stored in direct contact with v/ood as it will take
on an unpleasant woody flavor. Barrels made from vjood, therefore, are lined with
pitch which is tasteless, does not dissolve in the beer and keeps it from tousrhing
the vjood. A-S these containers are safe against additional pressure which mght
be breated by additional ferriientation, beer so packaged is not pasteurized.

Beer packaged in bottles or cans is likely to remain in the package

longer and will be shipped farther avjay from the brewery than the kegs, also
in order to prevent breakage, this beer is pasteurized making it sterile and
killing any yeast feady to go to work.
 - 23 - •

Dispensing Beer

Cleanliness Boer is the most delicate and perishable product the bar
handles! It is highly susceptible to extraneous odors, to ^/Jild bacteria ever
present in the air and to strong sunlight*

The dispensing equipmeiit should be cheched and thorougjily cleaned as

often as possible, at least once a week*

Temperature

One of the main causes for flat beer is the tendency to serve it tto cold
The ideal temperature is 45® F for beer and 50^ F for ale. Do not chill below
and the nearer it is to 45^ the better it will taste. Too cold a beer v/ill
be flat and cloudy; to warm the gas vjill break away from the liquid. This
condition is known cs «%ild beer".

Handling Packaged Beer

Bottled beer should be stored in a dark cool place. Beer exposed to the
direct rays of the s n will become cloudy and have a strange odor and flavor
commonly celled "sloinky".

l^Oien.serving bottled or canned beer, pour the beer down the side of the
glass. Do not pour f^st as you will get too much foam.

When to Serve Beer

Beer may be served at almost any hour and is equally appropriate at

ans?' season of the year. It blends with almiost all foods. The characteristic
sharp tang of beer adapts it to highly flavored or spicy dishes, hamburger,
steak, corned be^fi, cabbage, Irish stew, sausage, cold cuts, all pork dishes,
fried dishes, etc. .All the sharper cheeses are at home with either beer or ale.
S •TO C K R 0 0 M

General

The stockroom may be considered for all intents and purposes as a

v/arehouse, owned b3r the members of the moss, and from vJhich small stocks are
issued from time to time for resale to Mess Members.

Every item of stock has invariably been exchanged for cash. Therefore
it must be subject to the saj.ie financial controls and security to prevent loss,
that vje adopted when handling cash • We would not, for instance, take 500 or
1,000 iJl.OO bills, scatter them loosely'' around an empty room and then have the
door or windows open on leaving the room. The same pri.nciple applies to the
securitj^ of rooms in which vie are going to keep our stock.

The first step then is to ensure that our stockroom is completely secure
fifrom unwanted intruders. All doors should be double locked with only tvjo sets
of keys for each look. One set being held by the person responsible for the store
and the other kept securely in the office sage or some other secure depository.
Any windovjs should be protected by a well secured steal security screen or steel
bars* In addition they should also bo fitted with the lastest and proven
burgiar prevention devices.
 - 24 -

Purchasing of Stock

A normal thrifty individual ivill not spend his money except on necessities
that he feels are required now or in the immediate future. He wi9ii refrain from
buying two of anything if lie only needs one • He also refrains from buying six
months in advance unless the profit is such to justify the loss of bank interest,
security, etc., and he must also have sufficient cash to avoid being "pinched"
until such time as that stock can again be turned into cash.

Careful assessment of anticipated requirements must therefore bo made

to avoid

(a) tying up too much cash in slo ■ moving stock,

(b) ty|)ng up too much storage space with slow moving
stock, and
(c) excessive spoilage especiallj'' Mth tobaccos which will "dry out"
if kept too long.

A careful analysis of past issues over a given period vjould enable a

maximum, minimum and "order" stock levels to be obtained.

The minimuTii level is obtained by multiplying the average daily issue

by the number of days for delivery from tho date of placing the order. This
level is then established as the lowest point to which the stock should be allowed
to fall. Needless to say, the order should be placed before the level is reached.

The maximum stock level is assessed b^' an analysis of past issues

over a given period of the year, which incidentally should be the busiest, and
setting that as a level which your stock of that item need not exceed. Again
it should be obvious that except during those busy periods, your stock should
not be kept at that level.

The "order" leverl is fixed by adding a safety margin to the minimum

order level. Orders would be placed v^hen stocks fell to that level, allowing
a safety margin of stock to be retained in case deliveries are delayed.
An accurate count of stock is a must at all times, to do this an individual
record of all items in the stockroom must be maintained. This record must
rej-lect certain essential iniormatioii that the storekeeper must knovj st a glance.
This information mjiy be summarized as follo";s:

(a) L^nmediate identification of the article being recorded.

) Size in bulk, ie bottle, case, carton, etc.
(c) Unit size ie ounce, bottle, package, etc.
Suppliers name - to assist in the ulacing of future orders.
(o) Date of receipt of purchases - this will assist if an invoice
has been mislaid by checking purchase orders agQ.inst receints.
(f) Cost Price - this serves several purposes, checking the fluctuations
of market prices, control or profit margin, taking your inventory
etc.
(g) Selling Price - as for (f) above. In many cases goods of a
similar nature and cost vary in soiling price because of an
inadequate control and comDarison between cost and selling urices.
(b) Puantity received)
{,') ouantity issued ) — these should always he shown
in the same unit measure, oueries relating to recapitulation can
usually be settled by reference to these figures.
(k) Balance - this column should show the amount in stock st any
given time. It enables stock to bo checked at any given time.
(L) MinimuTii, order and maximum stock leval - as outlined above.
A few words here on the receipt of stock from the suppliers. Wien. goods
are order, a purchase order is made out in duplicate, signed by the designated
officer. The original is sent to the supplier and that order reorosents, of
course, our definite requirement of those items to bring our stock up to the
level as reflected in our stock records.
 - 25 -

When goods are received, the quantities must be carefully checked against
the delivery invoice. The delivery invoices must in turn be checked against our copy
purchase order* Where variations are noted, reference must immediately be made to the
stock level to ensure that sufficient stocks Eire on hand and, if necessary, another
order placed "VJith a different supplier. Such variations must also be noted on the
copy purchase order and signed by the designated officer. Prices must also be compared
vjith that on your stock record card.

Date of receipt is entered on the copy order form and delivery invoice and
initialled. They are then passed to Institute accounts.

It cannot be too strongly emphasized that ±n the case of under shipments,

ie where the quantity actually delivered disagrees with the amount shown on the delivei^
slip, immediate action must be taken to obtain the suppliers agreement to the dis
crepancy and at the same time obtain the number of his credit invoice, if applicable,
which is then noted on the copy of 3rour purchase order to be transmitted to Accounts
Section. The supplier will usually make up the discrepancj?" by a further delivery.

In the case of an over delivery of goods as compared to the amount shovjn

on your purchase order, reference should ht once be made to the supplier.

VJhere inadvertentlj'- goods are received in excess of the amount shown on the
delivery invoice, business etiquette demands that the supplier be advised and the
error corrected by returning the surplus goods.

As a banlc requires a receipt, ie a signed cheque, before handing over cash,

so it is essential to btain a signed receipt when stock is issued.

Stock requisitions are usually prepared by the steward in duplicate and

should show the quantity'' and type of stock to be issued. The duplicate is retained in
the stockroom to suppor the stock record and the original is used to support the daily
sales recapitulation. The duplicate should bear the signature of the receiver of
stock. The original should bear the signature of the officer issuing the stock.

Bm OEBR^^TIQNS

General

The bar and its contents may be considered as j'-our "little shop" for the
period of your duty and is your responsibility during that period.

Irrespective of any other interest another employee, ie Mess Steward, may

h^ve in the bar operations, it is your responsibility to ensure that -

(a) your stocks are sufficient and required replacements

made,
(b) change fund is correct and adequate,
(c) a high standard of cleanliness is maintained at all
times, and
(d) cash and chits agree 7?ith the value of goods sold.
Taking Stock

Your first task before any sales are made is to check the quantity of the
various items of stock taht you have on hand to commence the days business.
Your count of stock will be facilitated bj?" having a detailed list of the
items that make up your bar stock.

Merchandise

Under this heading articles could be listed by type, eg -

Beer 3ast
Beer West
Cigarettes 20s
Cigarettes 25s
or by brand. This later method establishes a more efficient stock control and enables
stock levels to be easily established.
 - 2 6 -

Units on Hand

This T/ill reflect your coinmsncing stock for that days business. The figures
are broken down into units of sale, eg -

Beer - the unit v;ill be "bottles".

Spirits & Liqueurs - unit will be "ounces" or

ivhatever term is used to denote the measurement#

Cigarettes - by peck^i ts#

Cigars - by the number of cigars#

Replenishing Stock

Having ascertained our commencing stock level, the next step will be to order
from the stockroom sufficient of those items which are low to bring your stock up to a
level which will meet anticipated demands for that days#

The principle relating to the purchase of stock from outside sources also apply
to yoru bar# It is unbusiness like, uneconomical, and causes a high spoilage rate to carry
a bar stock that is unrelated to needs#

By a careful analysis of past sales of any item over a period of time, a maximum
and minimum stock can eas" ly be established#

This analysis is quite simple, you just add your daily sales of say
^Hxport 25s" for the past three or six months, divide the total obtained by the number
of days in that period, the result is your minimum requirements for an average daily
sales. Days on v;hich special functions were held should be excluded from your
calculation. Next revievj your daily sales over the busiest period - take the highest
dail^r sales figure and set that as your miximum.

Where there is considerable seasonal fluctuation, for instance your sales from
October to May vjill probably be much higher than betvjeen June and September, then two stock
levels should be assessed, one for summer operations and the other for winter#

Working from these stock levels you may now make out your requirements vjith
confidence. Such requisitions should show the date, description and quantity of
merchandise required.

You'will be required to sign a receipt for such stock so it is essential that

your carefully check amounts and it(ans received against your requisition#

If the amo\mt of the items dravm from the stockroom is added to your
commencing stock, the result vjill be a total of merchandise which you have for sale during
that days business#

Close of Business

During the day you will have made sales of various items of merchandise. As
you have not kept count of these items the only way to assess the amount of sales is
by taking stock of all salesable items at the closd of business#

The number of units remainging are listed against the merchandise to vjhich
they refer. By subtracting the units on hand at close of business from the tatal
amount of stock that you had for sale, you will have a difference which vjill represent
the number of items sold and for which you msust account in cash or its equivalent#
Assessing Value of Sales

Items of stock have been exchanged for cash or its equivalent at fixed selling
prices per unit. By multiplying the number of'•units sold by the selling price per unit,
the result vjill be the value of the items sold#

Adding up all the individual totals of the items will give the total amount
of that days sales.
 ' '

The Daily Sales geconciliation

The steps outlined above may be listed and columned on a form under specific
headingg. They may be summarized as follovjs:

1. Articles.
2. Units on hand.
3. Units taken into stock.
4. Total of (2) and (3).
5. Deduct units on hand (close of business).
6. Units to be accounted for.
7. Selling price per unit.
8. Amount to be accounted for.

This form is called the "Daily Sasles Reconciliation". Other details which
this form contains vjill be dealt with later.

Systems of Payment

In a military institute one of the following three methods of payment are

used.

1. By cash.
2. By credit - I.O.U.s or "Chits" are tendered in payment
3. By a combination of (1) and (2).

^here cash only is accepted, a count of the amount of cash on hand, after
deducting the amount of the change fund, and comparison with the total sales shov;n on
the D.S.R., v/ill immediately indicate v/hether you have more or less cash then the
amount to be accounted for.

l^ere chits or a combination of cash and its are accepted as payment, the amount
of cadh remaining after deduction of the change fund plus the total of all chits will
give the total of receipts for the day, which, vjhen compared v/ith the total sales to
be hccounted for as shown on the D.S.R., will indicate whether you have more or less
than that amount.

From the foregoing, you can see that the "chit" is and I.O.U.. for goods receive^
payment being made later. You must therefore treat them v;ith the same care as for cash#
They are in effect the cash equivalent.

•Rie cMts for that day are passed through the Mess Treasurer to Institute
Accounts. That office maintains accounts for each member of the mess. The amoimt
shovm on each chit, or a total of that days cMts, are posted fo the account of the
member concerned. At the end of the month, the total of his purchases for that
month is entered on a "Mess bill" together with his other dues, if any, and this
mess bill is sant to the members concerned with a request for pajTiient vjithin a gifren
period#

From the foregoing, you will see that it is important to handle "chits"
with care. You must ensure that before accepting a chit the person signing has the
ri^t to buy on credit, if so, that his signature is legible. This v/ill facilitate
tracing his account and as an additional safeguard that the members mess number is
also inserted on the chit. Without such care, instances will occur where the
account of the purchaser cannot bo traced, in which case the chit becomes
useless. The Steward must be held responsible and has to pay for his negligence.

Free Issues, Breakages^ etc

From time to time you will be accepting chits marked "Free Issue" or Mess
Guests", indicating that the charge for that particular purchase is being accepted by
the Mess. This chit must of course bo treated as a sale and counted in your daily
receipts. However, on the D.S.R., free issues are shov/n separately to facilitate
accounting by Institute Accounts Section.
 - 28 -

You may also inadvertently break a bottle or give an incorrect mix of

drinks which is rejected. As you have seen when taking stock, unless a rec
ord is kept of these spoilages and breakages you will be short at the end of
the days accounting. In all such cases, a record should be made of the items
and selling value, the drink or bottle placed to one side as proof and the res
ponsible officer for bar operations asked to approve a "write-off" of this
amount•

The totals of breakages and spoilages are also recorded separately on the
Daily Sales Recapitulation.

The amount of spoilages and breakages must also be counted in your daily
sales.

In brief, no matter how stock is reduced the equivalent in cash, chite or

"authorized vfrite-offs" must be obtained.

COCKTAILS AMD OTIffilR MIXED DRINKS

The cocktail is a purely American institution, and the most popular cock
tails have alv/Qys been the Martini and Manhattan.

cocktail is a fairly short drink made by mixing liquor and/or v^ine vdLth
fru3^ juices, eggs, or bitters either by stirring or shaken in a glass. Because
cocktails alv/ays contain ice, their strength varies v/ith the length of time they
remain in contact v/ith the ice which dilutes the liquor as it melts.
Cocktails made from liquor and wine are always stirred.
Cocktails v/hich include fruit juices, cordials or eggs are always shaken.

resulting blend will ^becocktail is to

a pleasant mix twodrink.
palatable or moreDoingredients
not double soupthat theone
on any
ingredient in order to make an extra good "brew". This will throw the blend out
01 balance.

ov,
should Thetowards
be cocktaildrynoss
is essentially an appetizer
rather than s^veetness,and
to for that reason
lightness ratherthe
thantendency
heaviness.
. FillGlasses
and wipe^ cocktailforglasses
frostedwith shaved
drinks ice v/hile
should preparing
be stored in thethe drink, thenorempty
refrigerator
^ buried in shaved ice.

For a "sugar frosted" glass, dampen the rim with a slice of lemon and dip
in a ow 0 powdered sugar. Let stand for & few seconds and thump to remove ex
cess of sugar.

When mixing, put in the less costly ingredients first so that if a mistake
in measuring is made, a fresh start is possible without excessive cost. If an egg
IS to be added, break it first into the glass "just in case".

' stirrod!^^ shaved ice for drinlcs that are to be shaken. Cubed ice for those to be
t

ar,fl half fill each. Then repeatcocktail,

and and levelplace
off. glasses side by side, edge touching
/—N ^ To make brandy float on creme de menthe or other liquours, tilt glass slight-
ly, insert a teaspoon bottpm side up and pour over rounded surface.

./29
 - 29 -

Tho usG of cocktails as party drinks is becoming increasingly popular^ How-

over, ignorance or lack of though to the potency of the ingredients of the most
pupular cocktails, io. Martini or Bfanhattan, has had disastrous and unpleasant
consequences particularly for the ladies.

Those cocktails v^ero desighod primarily as apertifs to be taken before a

good meal. They were not intended to be served as a standing drinlc over a period
of one, two or more hours, particularly if the mix is "dry".

For example, the usual receipt for a dry martini is 2/3 gin and l/s French
dry vermouth. Using American proof standards, gin is 40-45 per cent alcohol.
Vermouth contains 19 per cent alcohol. The average consumption is tiiVo glasses an
hour, five glasses in "two hours. This is equal to 12 ounces of liquor with an
alcoholic strength of say 50%, or 6 ounces of pure alcohol.

Stewards are therefore advised to consider the use of long drinlcs such as
highballs, collins or oven punches as tho social drinlc for parties. They are
usually cheaper, and enable social docorum to bo maintained.

ORDER OF PROCEDURE DURING ?IESS DIBIBRS

1. Mess waiters and Wine stewards will be in position on either side of the
dining tables.

2;. On arrival in the dining room, officers stand behind their chairs until all
are present. Grace is said by the Chaplain officers then scat themselves.

3. Tho guests and senior officers are served first, and as soon as they have
been served, moss waiters then commence service of other members. Tho
same procedure is follovfcd in the case of wine service.

The waiters and wine stewards, after serving each course, stand in line at
ease, about eight feet behind their sections of the table, ready to give
assistance where required.

5, After tho first course has been served, any vacant placos should bo cleared
avfay.

mess steward v/ill signal vrhen each course has been completed.
As soon as tho guests and senior officers places have boon cleared, the
waiters will proceed to clear the table eind serve tho next course.
Fach waiter carries not more than two plates at a time, Ke serves vrith the
left hand from the loft, with the exception of coffee which is served from
tho right.

8. ViTino is served by wine stewards, who v/'ill serve tho appropriate wine with
each course, and remove wine glasses on the completion of that course.
Wines arc alvmys served from tho right.
9. . I'Oion the savoury or dessert course is finished, the -table is cleared,
leaving only the candelabra and pert glasses.
10. Port decanters are then placed in front and to tho ri.^ight of the President,
the Vice, and at intermediate points to the right of t ho first person to
pour as demanded 1:^ the table formation.

When ready tho President, followed by tho Vice Prcsideint removes the stopperj
fills his glass ^ full, and then passes the port to the? left.

./30
 -so

on complotion of the round the President and Vice President fill their
glasses.

The vrino stcv/ards fellevr the decanters around with a second decanter to
replace the first at the point whore it bccomos almost empty, and always
to the right of the next person to pour.

It doosn^t matter if the docantor touches the table or not.

11• When the passing of the port is finished the v.'ine stewards retire.
12. After the toast "TEE QUEEN" the port decanters arc then refilled and
placed in front of the President and Vice President who refill thoir
glasses and pass the port informally around the table#

During the Toast, vraiters and v/ine stewards stand to attention.

13# Immediately follovring the toast, the steward will pass cigars and cig
arettes to guests and senior officers, in that order.

Waiters place e.sh trays on the table and v;ine stev/ards pass cigars and
cigarettes arc always proffered to the left.

y/ine stov/ards will then serve liqueurs as required.

14# Waiters new place fruit and salted almonds on the tables, fruit kni^/os
and sido plates at bach place. Cream and sugar jugs, then serve coffee
in cups (from the right). Finger bowls, if used, will now be placed on
the table.

15. The staff, at a signal from the moss stev/ard, now leave the dinning room
v/ith the exception of tho mess steward and two wine stewards.

STET-bliRDS / GROUP I
PREPARATION OF LIGHT LUNCHES - SANMICHSS

Day-old broad of a close, firm toxturo is desirable for sandwiches.

^ Sandwiches made with nut, oranges, banana, date, raisin, fig, chocolate, steamed
or baked brown broad and plain or flavored butter or seasoned cream cheose are
attractive, varied and good to eat. For sandwiches with other fillings, white,
whole-wheat, rye and cracked wheat breads aro appropriate.
Two—tone sandwiches, made with one slice each of "whole—grain and "vrhite
broad "Vfould appeal to those who might not otherwise choose whole-grained broad.
Paper for wrapping;

Waxed paper for vxrapping individual sandwiches may be used by cutting

sheets to tho correct size#

Procedure for making sandwiches:

!• Use a wood-top table or large cutting board in order to have plenty of

work soacc#

2# Assemble all materials in advance, knivos, spoons, scoops, "vmixed paper,

damp toviTols and storage pans.

./31
 - 31 -

3, Prepare the fillings, refrigerating any perishable fillings until time

to make the sandvriches• If lettuce is used, it should bo washed, drained, and
crisped beforehand#

4» Soften the butter, either by leaving it for some time at room temperature,
or cream it with a v/ooden spoon or in an electric mixer, using the flat oaddle#
One-half cup of milk may be added to 1 pound of butter to make the butter pliable.
Halted butter is undesirable in sandv/iches.

5. Slice the bread, or if ready sliced, unwrap the loaves as needed.

Arrange the slices in rows, first row lower slice of sandwich; second row
top slice of sandwich.

* Spread the butter to all edges on one or both slices of bread, using a
wide spreader and allowing the slices to lie flat on the working surface. "'^Jhen
fillings such as cream cheese, peanut butter, or those containing mayonna.iso are
used, the butter may be omitted on one slice. Butter both slices when using jelly
or mixtures that contain considerable moisture or lettuce or tomatoes. Readily
adherent mixtures such as peanut butter may be mixed vfith the butter and the
sandviTiches fitted in one operation.

8. To make bread and butter sandwiches and sandv/ichos v/ith butter-filling

mixtures -

(a) arrange about 2 or 3 stacks of broad of 8 to 10 slices each

on tho table from front to back;

(b) with the left hand place one slice of bread near the front
edge of the table;

(c) spread it v/ith butter or butter-filling mixture;

(d) again with tho left hand remove two slices^ of broad from tho
next stack and place them on the buttered slice;
(e) spread the top slice with butter or butter-filling mixture and
repeat until 4 or 5 sandwiches are completed;
(f) cut the sandv/ichcs and prepare them for holding.
To make filled sandwiches -

(a) arrange the broad as in 6 above;

(b) spread alternate rov/s of slices with butter;
(c) place filling on remaining slices;
(d) arrange lettuce leaves on tho filling, if they are being used;
(e) using two hands, place the buttered slices on the filled slices;
(f) cut tho sandwiches and prepare them foir holding.
Hdlding Sandwiches for Serving;

Sandwiches for light lunches remain attractiive and palatable if individ-

ua ly wrapped. An efficient method for keeping stacked sandwiches fresh
is the following:

(a) place a damp toiwel on the bottom of a flat pan or tray, place
eaxed paper over tho damp towel:

/32
 - 32 -

(b) stack tho sandwiches on this tray and covor them with waxod papor:
(c) placo a damp tovfel over tho waxed paper, being sure that the sand-
T/iches are completely covered:

(d) refrigerate the sandv/ichos until used#

(e) seme typos of sandv/iches may be frozen successfully for short-time
holding.

STElfARDS - GROUP I

I/iESS ORGAFIZATIOy

Tho duties and responsibilities of tho coramittoos of Military Institutes

are outlined in tho "Ivknual of Rules for tho Administration of Institutes, "1955".
Types of Institutes:

Each Canadian Array Institute will bo classed as one of the following:

(a) A Regimental Fund; or
(b) An Officers' Moss; or

(c) A Sergeants' Mess; or

(d) A Corporals' Mess; or
(e) A Mens' Canteen; or

(f) A Merchandising Store

depending on its purpose of operation.

Tho authority for tho establishment»of an Institute is hold by the

commanding officer of a station or unit, subject to the approval of tho officer
commanding the command or area commander. However, this authority docs not in~
elude the establishment of a merchandising store.

— authority for establishing a garrison, camp or other institutes e.g.,

merchandising stores is held by the officer commanding supervise tho operation of
such institutes.

Definitions:

The purpose of the various institutes is given in tho 2Ianual mentioned

above. The purpose of officers, sergeants, etc Messes are as follov/s:

(a) They are institutes which are operated and administered for tho
provision of goods, services and amenities to its members.

(b) Administers the government grants and allowances roceived by tho

formation, station or unit, which are specifically applicable to
the moss or canteen.

(c) Administers any donations received by tho foj'mation, station or

unit, which arc specifically applicable to th® mess or canteen.
Tho commanding officer establishing tho institute mu^t ensure that all
mess owned i.e. non-public property is properly maintained and accounted for.

»/33
 - 33 -

He is also hold personally rosponsiblo for the proper management of all

institutes despite tho fact that committees arc formed for the management or sup
ervision of those institutes.

Hovrevor, dospito the foregoing, and in accordance vjith Article 38.02 QR

(Army), every officer and man who wilfully or negligently causes, permits or con
tributes to the loss, deficiency, theft, destruction, deterioration, or improper
expenditure of any non-public property shall be liable to malcc restitution or
reimbursement to tho institute concerned of tho financial loss concerned.

This is mentioned to amplify your terms of reference in which bar stewards

are hold financially responsible for the management of the bar during their tour
of duty.

Within an Officers', Sergeants* and Corporals* iiess a committee of 3 are

elected from and by the members of that institute. They are the President, Sec
retary, and Treasurer. Tho committee may, and in tho case of tho Officers* Mess
FOB, does, consist of more members if required.

An outline of the organization and duties of the coimnittoe of tho Officers*

Moss FOB can be applied to any of the other institutes to a lesser or greater degree
depending on size and requirements.

The ceramitteo of this Officers' Moss consists of the following members;

President
Vice-president
Secretary
Treasurer
Assistant Secretary and Librarian
i'ossing Member
Wines liember
House Member

Channels of procedure would be as follows:

PRESIDENT

Secretary Vice ' Treasurer

President
rr: ::—r
Wines Messing House Library
Member Member Momber Momber

The President

The President is responsible to tho CrGneral. Officer Commanding for tho

efficient operation of the Officers* Moss. He supervises the activities of the
other members of the committee and generally controls, advises and instructs in
the administratien of the Moss.

Vice-president

The Vice-Presidont Assists the President in tho administration of the

Mess and genoraliy advises tho other members of tho committee.

Secreta
n.

The Secretary generally handles all the clerical work, supervisos bar
operations, moss staff, bonus rates etc.

./34
 - 34 -

Assistant ^'less Socretary

Assists tho Secretary, chocks bar stock at frequent intervals, and usually
becomes Moss Socretary when his tour of duty is ended.
Treasurer

Tho Treasurer is responsible for the recording, of all financial transactions

of tho i'loss, preparation of mombors mess bills, bankin.r:, safo-kocping of cash, etc.
Wines %mber

^ Controls tho stockroom, approves purchases, controls stock lovols, accuracy

of inventories of bar merchandise otc.

j^'^^ossing Monibcr

Tho Mossing Member is responsible for tho efficient operation of the kitchen
an dining room areas, planning of meals, drav/ing up of special menus, ration entitle
ments, purchase of oxtra messing items, security arrangements, accurate month end
inventories, handling of mossing complaints etc.
House -^ember

The House Member ensures that the Moss received its entitlement to Ordnance
equipment and furniture, maintains proper accounting records for uublic and mess
ovmed property, ensures adequate insurance coverage is maintained, arranges for re
pairs to furniture and equipment etc.

Librarian

The Librarian is responsible for the efficient operation of tho book library,
maintenance of library records, purchasing of now books, magazines, newspapers and
rocor'ds. The Librarian is also the mess roprosontative on tho committee selecting
film® for public showing within the garrison.