Messman Qualification Course

Provide Stewarding Service to Officers at Meal Times and Deliver

General Housekeeping and Laundry Services

Trainee:______________________
 Table of Contents

Section 1..................................................................................................................................1-1
Introduction..................................................................................................................................1-1
1.1. Duties and Responsibilities...............................................................................................................1-1

Section 2..................................................................................................................................2-1
Set up Tables................................................................................................................................2-1
2.1. Table Set Ups.....................................................................................................................................2-3

Section 3..................................................................................................................................3-1
Buss Tables...................................................................................................................................3-1
3.1. Meal service methods........................................................................................................................3-1
3.2. How to serve food..............................................................................................................................3-5

Section 4..................................................................................................................................4-1
General House Keeping...............................................................................................................4-1
4.1. Introduction.......................................................................................................................................4-1
4.2. 8 Steps in cleaning a Cabin...............................................................................................................4-1

Section 5..................................................................................................................................5-1
Laundry Service...........................................................................................................................5-1
5.1. Laundry Machines.............................................................................................................................5-1
5.2. Risk of Fire.........................................................................................................................................5-2
5.3. Pre Wash procedure..........................................................................................................................5-2
5.4. Laundry Procedure...........................................................................................................................5-2
5.5. Drying Procedure..............................................................................................................................5-2
5.6. Finishing Laundry.............................................................................................................................5-3
5.7. Laundry Care symbology....................................................................................................................5-3
 Section 1

Introduction

1.1. Duties and Responsibilities

A Steward is an unlicensed, entry-level crewmember in the catering department of a merchant ship.

This position can also be referred to as galley utility man, messman, or waiter. The role of a messman
consists mainly of stocking, cleaning and assisting with the preparation and serving of meals. In
Stewarding / messman duties it is important to demonstrate the following personal qualities:

 Pleasant Positive Attitude

 Must be Enthusiastic
 Committed and Dedicated
 Must have Initiative
 Responsible

Always Remember to Have:

 Ballpen
 Note Pad
 Good Posture
 Section 2

Set-up Tables
You need to know and be able to perform table set for any context required as part of your duties
and responsibilities as a Messman. A well set up table and pleasant ambiance provides a good dining
experience; the different setting is.

 Breakfast Table
 Lunch Table
 Dinner Table
 Formal Table
Each setting has and arrangement of Appointments and these are set up by the Steward / Chief or
Second Cook prior to the meal being served. The different appointments used are:

A Tablecloth is a cloth used to cover a table. Some are mainly ornamental coverings, which may also
help protect the table from scratches and stains. Other tablecloths are designed to be spread on a
dining table before laying out tableware and food. Tablecloths should hang down the side of the
table up to at least 30cm. For very formal and buffet tables, the cloth should hang almost to the
ground.

Proper Handling: Tablecloths should be replaced daily or as soon as they are soiled. They must be
well ironed and used without creases.

A Table Runner is a decorative tablecloth that is much narrower than the tablecloth. It can be placed
vertically or horizontally on top of the tablecloth. It is meant to create an aesthetic appeal on the
overall image of the table setup. Proper Handling: Table runners should be replaced daily or as soon
as they are soiled. They must be well ironed and used without creases.

A Table Napkin or Serviette is usually a rectangle or square piece of cloth used at the table for wiping
the mouth and fingers while eating. It is usually small and folded sometimes in intricate designs and
shapes.

Proper Handling: Table napkins should be replaced after each use. They must be well ironed.

Glassware includes various drinking vessels used to set a table for eating a meal, general glass items
such as vases, and glasses used in the catering industry. These also include Stemware – a type of
glassware that stand on stems above a base like a wine glass.

Proper Handling: Do not use abrasive cleaners when washing them to avoid scratches that may dull
the glass. Air-dry glassware after washing, and polish using a microfiber cloth. Do not hold them from
the food contact surfaces. Steam may be used to help assist in polishing after washing.
Silverware is called Tableware or Cutlery and other food service items made of sterling silver,
Britannia silver or Sheffield plate silver. Silver is sometimes bought in sets or combined to form sets,
such as a set of silver candlesticks or a silver tea set. Cutlery or Flatware refers to any hand
implement used in preparing, serving, and eating food in the Western world. Including the typical.

 Knife
 Fork
 Spoon
There are different types and variations of these that you should know about and know when to use
them

Proper Handling: Polish silverware, cutlery, and flatware using a microfiber cloth. Do not hold them
from the food contact surfaces. Do not use abrasive cleaners when washing them to avoid scratches.

Chinaware refers to fine dishes made of china which is a translucent ceramic material. Chinaware (as
part of Tableware) generally refers to plates, soup bowls, coffee/teacups and saucers, and the likes.

Proper Handling: Polish chinaware using a microfiber cloth. Do not hold them from the food contact
surfaces. Do not use abrasive cleaners when washing them to avoid scratches. When storing
chinaware for a long period of time, white vinegar may be used to protect and preserve surface
luster by applying a thin layer of white vinegar (using a cloth) on the surface of chinaware.
Condiments
Condiments are the flavor enhances provided on the table they include:

 Salt and Pepper Shakers

 Olive Oil and Vinegar
 Hot Sauce
 Ketchup
 Mustard
 Salad Dressings
 White and Brown Sugar
 Low Calorie and Artificial Sweeteners
Condiments should always be available in the casual table set up usually in the containers they are
provided in as long as they are clean and not damaged. For the more formal table set ups it is NOT a
practice to place condiments directly on the table (with the exception of Salt & Pepper shakers) if
condiments are requested by the diner, provide 1 serving in a bowl with a teaspoon for adding it to
the plate.

Proper Handling: Condiments must be inspected, cleaned and replenished daily. Bottle lips and caps
must be thoroughly cleaned.

2.1. Table Set-Ups

Food and beverage table setting refers to the way a table is set for a specific occasion or event. A
table is set using various Table Appointments like a Tablecloth, Table Runner, Table Napkin,
Glassware, Silverware, and Chinaware’s. The amount of Glass, Silver or Cutlery, and Chinaware’s will
depend on the type of table setting to be executed and the number of courses that is to be served.
Typically for each course served there is 1 set of chinaware and 1 set of tableware to be used.

Casual Table Setup

The casual table set up is the most common used onboard for day-to-day catering operations it is
used for breakfast, lunch and dinner. It takes into account the two breakfast settings used in
European cuisine.

1. Continental Breakfast – typically European consisting of cereal, bread, cold meats tea /
coffee jams / marmalade & juice
2. Full English or American Breakfast – Typically eggs, meat (bacon or ham) and side
dishes depending on availability and budget.
 A typical Casual Table Setting

Semi-Formal Table setting

The semi-formal setting is used when more than one course is being served. Typically, this consists
of.

1. Soup with Bread

2. Salad
3. Main Course/Main Dish (accompaniment with minerals and starches – vegetables side dish
and carbohydrates)
4. Dessert

Typical Semi-Formal set-up

 Note: wine glass is optional and maybe changed with a coffee or teacup

Formal Table Settings

Are used for occasions that have many courses or for formal occasions onboard these maybe

 Captain’s dinner party

 Mess dinner for Officers

 Festive occasions

To lay a formal table the cutlery should be placed either side of the plate at a 1” spacing with the
Fork / Forks on the left side and the knife and spoons on the right side, the rule for placing tableware
is the utensil to be used first is on the outside moving in by each course. In the example above, Soup
is served first, salad second, Main dish third. There is also desert and cake served with tea / coffee.
Wine glasses can be optional. The place card has the diners name on it showing them where to sit.
As you can see there are many types of formal settings, remember it depends on the menu and what
you have onboard to be able to be creative.
 Section 3

Buss Tables

3.1. Meal service methods

There are different ways to serve meals; it depends on a few factors that need to think through to
provide the best meal service. These factors include:

1. Menu (discuss by the Chief or Second Cook)

2. Time allocated for eating (watch keeping – day workers)
3. Meal serving temperature (Food hygiene)
4. Customers (Crew / Officers / Guests)
5. Serving materials and staff
It may be nice to have food served by a steward every meal but sometimes this just isn’t practical, so
you need to be careful that all the above are taken into account.

Buffet Style
Buffet comes from the French word “Sideboard” meaning a system of serving meals in which food is
placed in a public area where the diners generally serve themselves. The essential feature of the
various buffet formats is that the diners can directly view the food and immediately select which
dishes they wish to consume, and usually also can decide how much food they take. Buffets are
effective for serving large numbers of people at once
There is also a serviced Buffet whereby food is served by a food handler to ensure portioning is
consistent, which is a good idea onboard if you are managing the cost and amount of food being
served.

American Service
Food is prepared and plated in the kitchen by the Chef and served to guests; this type of service is
usually paired with an Ala Carte menu. À la carte is an English Language loan phrase which means
“according to the menu” It was adopted from French in the early 19th century and refers to "food
that can be ordered as separate items, rather than part of a set meal." The phrase is used in
reference to a menu of items priced and ordered separately, which is the usual operation of
restaurants. That is in contrast to a Table d’ hotel where a menu has limited or no choice of items
and is served at a fixed price

French Service
A formal type of service where some menu preparations are prepared, cooked, and showcased by
the Maitre d’ Hotel at the table side in a versatile cart called a Gueridon Most menu selections are
also available Ala Carte-Ala minute (cooking prepared to order, not prepared in advance)
Russian Service
Russian service is an elegant type/manner of dining that involves courses being brought to the
table sequentially. Most of the time server to guest ratio is 1:1. Food is often served with a
cloche. A cloche (from the French word for "bell") is a tableware cover, sometimes made out of
silver though commercially they are available as glass, stoneware, marble or other materials.
They often resemble a bell, hence the name.
English Service
Method of serving private dining room in which a Steward serves each guest from a large dish,
starting with the host or hostess (or a guest of honor, if any) at the head of the table. In a more
formal version (requiring a high degree of skill and showmanship), the host or hostess carves
the meat and dishes out vegetables on each plate which the waiter or waitress serves first to the
guest of honor (if any) and then to other guests.

Room Service / Cabin Service

A type of food and beverage service where the food and beverages, along with glassware,
silverware, chinaware and condiments are all delivered to the room in a cart lined with a
tablecloth.
3.2. How to serve food

Greet your Guests

 Welcome your guests with enthusiasm, greeting them a good morning, afternoon,
or evening

Assist in seating guests following protocols

 Officers will be seated in order of rank, Captain at the head of the table
 Chief Engineer on the Captains right hand side.
 Crew will normally seat themselves

 Place Napkin on your Guests Lap

 Unfold the table napkin and place the napkin on the Officers lap

Serve Water or Beverage of Choice

 Ask the officer his / her beverage of choice, including the temperature (Hot,
Warm, or Cold)
 Serve beverages from the right side
 When pouring water from a pitcher or carafe do not lift the glass from the table

Serve Bread and Butter

 Bread should always be served hot. Butter should be served at room temperature
and NOT cold.

Serve Appetizer / Main Meal

 Serve from the right side using your right hand or
 Serve from the left side using your left hand
 ALWAYS mention the name of the dish upon serving
 ALWAYS warn the guest if serving a HOT plate
 Buss dishes from the opposite side
 Refill water

Clear Table of Crumbs and Condiments

 Execute de-crumbing process
 Clear all condiments on the table
 Refill water
 Offer the guest coffee or tea before serving dessert
 Serve Coffee or Tea
 Serve coffee or tea (with the handle on the 3 or 4’o clock position)
 ALWAYS mention the name of the beverage upon serving

Serve desert
 Serve coffee or tea first before serving dessert
 (If guest chooses to have this with dessert)
  Serve from the right side using your right hand or
 Serve from the left side using your left hand
 ALWAYS mention the name of the dish upon serving
 Buss dishes from the opposite side
 Refill water
 Offer the guest coffee or tea
 Set the table with coffee and tea condiments
 (White and brown sugar, low calorie and artificial sweeteners, fresh milk and
creamers etc)

Ending a Meal Service

 Thank the Guests
 Warmly thank the guest with a smile and signify your sincere pleasure in serving
them

ALWAYS anticipate your guest’s needs. Food and beverage service is an art that
must be perfected
Meal service is as important as the meal itself, how you present a meal reflects the professional
way you have prepared your food.
 Section 4

Deliver General Housekeeping

4.1. Introduction

Comfort and living area cleanliness / hygiene are the top priorities in shipboard housekeeping.
Housekeeping standards may differ from one ship to the other. However, there are basic rules and
standards that cabin attendants must meet, to offer a clean, hygienic and comfortable living quarters.

4.2. 8 Steps in cleaning a Cabin

Step 1 Clean the cabin

Step 2 – Remove Waste
 Don’t forget Waste Management
 Segregation, collection and recording
 Only remove items that are in waste baskets or are obvious trash
Step 3 – Dust
 Dust all surfaces and ensure there is no residue build up
 Check for any cabin defects while dusting, if found log and report them to the
Engineering Department. This includes broken light fittings
 Any personal belongings should be folded / stacked neatly where you found
them, not move personal effects
Step 4 – Make Bed
 Change linen every 2 days or if required.
Step 5 - Replenish cabin amenities
 If an amenity is provided ensure they are full daily
Step 6 – Clean Bathroom
 Start at the top and work your way down
a. Scrub
b. Rinse
c. Sanitise
Step 7 –Step 7 – Final Inspections
 Starting at the furthersest end of the cabinet check all work is complete and
ensure the cabin is in a good state upon leaving.
Step 8 - Sign Task Sheet
 Section 5

Deliver Laundry Services

5.1. Laundry Machines

Washing machines and Drying machines come in two (2) types:

1. Commercial or Industrial grade
2. Domestic grade
Domestic washing machines are smaller than their Industrial cousins therefore they can only
manage smaller amounts clothes to wash. Overloading a Washing Machine or Dryer will burn
out the motor and leave you with problems.

DO NOT OVERLOAD MACHINES

You can find what the manufacturers recommended loads are on the machine (find the sticker)
or in the manufactures operating manual… Yes, reading the manual is a GOOD IDEA
because the alternative is hand washing until the machine can be replaced… YES replaced
they usually cannot be repaired and if repaired expect them to fail again at the same point.
When a maximum weight 3Kg is expressed it means 3Kg WET which is considerably heavier
than dry clothes.
5.2. Risk of Fire

Apart from the Galley the Laundry is the one of the most High-Risk Areas for FIRE onboard.
The reason is simple the machines produce heat to dry flammable materials. Also, the
byproduct of drying machines is called LINT. Lint is very fine and settles like dust making it
extremely Hazardous. There are a number of things you must do prior to operating a Drying
machine and after you have finished.
1. Check the dryer filter – remove any residue lint
2. Check the back of the machine for lint build up – remove
3. Check air vents and intakes in the laundry for lint build up - remove

5.3. Pre-Wash Procedure

Step 1 – Sort clothes by colour

Step 2 – Sort clothes by washing type (washing and ironing information is located on a tag
inside the garment.
Step 3 – Check clothes for any loose items e.g., pens, pencils, tissue paper etc….
Step 4 – Load the washing machine with the sorted clothes

5.4. Laundry Procedure

Step 1 – follow manufactures guidance and apply laundry detergent and fabric softener if
required
Step 2 – Follow manufactures guidelines and select the appropriate laundry cycle and start the
machine.
Step 3 – Allow the machine to fully complete the cycle, stopping during a cycle can damage the
equipment and render the machine useless.

5.5. Drying Procedure

Step 1 – follow clothing manufactures guidance and check if the fabric can be dried in clothes
dryer. This is important because some fabrics shrink during drying and or a flammable. Eg
nylon.
Step 2 – Follow manufactures guidelines and select the appropriate drying cycle and start the
machine.
Step 3 – Allow the machine to fully complete the cycle, stopping during a cycle can damage the
equipment and render the machine useless.
5.6. Finishing Laundry

Some clothes require folding only and some require ironing, again this information can be found
on the fabric tag. Follow instructions or you will be paying for clothes ruined.

5.7. Laundry Care Symbology

Care
Written Care Instructions What Care Symbol and Instructions Mean
Symbol

Wash [Home]  [Top]

Garment may be laundered through the use of hottest

Machine Wash, Normal available water, detergent or soap, agitation, and a
machine designed for this purpose.

  Initial water temperature should not exceed 30C or 65 to

Machine Wash, Cold
85F.

 
Machine Wash, Warm Initial water temperature should not exceed 40C or 105F.

 
Machine Wash, Hot Initial water temperature should not exceed 50C or 120F.

 
Machine Wash, Hot Initial water temperature should not exceed 60C or 140F.

Machine Wash, Hot Initial water temperature should not exceed 70C or 160F.
 
  
Machine Wash, Hot Initial water temperature should not exceed 95C or 200F.

NOTE: SYSTEM OF DOTS INDICATING TEMPERATURE RANGE IS THE SAME FOR ALL WASH PROCEDURES.

Garment may be machine laundered only on the setting

Machine Wash, Permanent
designed to preserve Permanent Press with cool down or
Press
cold rinse prior to reduced spin.

Garment may be machine laundered only on the setting

Machine Wash, Gentle or
designed for gentle agitation and/or reduced time for
Delicate
delicate items.

Garment may be laundered through the use of water,

Hand Wash
detergent or soap and gentle hand manipulation.

Garment may not be safely laundered by any process.

Do Not Wash
Normally accompanied by Dry Clean instructions.

Bleach [Home]  [Top]

NOTE: All (98+%) washable textiles are safe in some type of bleach. IF BLEACH IS NOT MENTIONED
OR REPRESENTED BY A SYMBOL, ANY BLEACH MAY BE USED.

Any commercially available bleach product may be used in

Bleach When Needed
the laundering process.

Non-Chlorine Bleach When Only a non-chlorine, color-safe bleach may be used in the
Needed laundering process. Chlorine bleach may not be used.

No bleach product may be used. The garment is not

Do Not Bleach
colorfast or structurally able to withstand any bleach.

Dry [Home]  [Top]
 A machine dryer may be regularly used at the hottest
Tumble Dry, Normal
available temperature setting.

Tumble Dry, Normal, Low A machine dryer may be regularly used at a maximum of
Heat Low Heat setting.

Tumble Dry, Normal, A machine dryer may be regularly used at a maximum of

Medium Heat Medium Heat setting.

Tumble Dry, Normal, High A machine dryer may be regularly used at a High Heat
Heat setting.

Tumble Dry, Normal, No A machine dryer may be regularly used only at No Heat or
Heat Air Only setting.

NOTE: SYSTEM OF DOTS INDICATING TEMPERATURE RANGE IS THE SAME FOR ALL DRY PROCEDURES.

Tumble Dry, Permanent A machine dryer may be regularly used only at the
Press Permanent Press setting.

A machine dryer may be regularly used only at the Gentle

Tumble Dry, Gentle
setting.

A machine dryer may not be used. Usually accompanied

Do Not Tumble Dry
by an alternate drying method symbol.

A machine dryer may not be used. Usually accompanied

Do Not Dry
by an alternate drying method symbol.

Line Dry Hang damp garment from line or bar, in or outdoors.

Hang dripping wet garment from line or bar, in or

Drip Dry
outdoors, without hand shaping or smoothing.

Dry Flat Lay out horizontally for drying.

Usually added to Line or Drip Dry. Dry away from

Dry in Shade
direct sunlight.
Wring [Home]  [Top]

Do Not Wring Do Not Wring.

Iron [Home]  [Top]

NOTE: IF IRONING IS NOT A NECESSARY, REGULAR CARE PROCEDURE IT NEED NOT BE MENTIONED.

Regular ironing may be needed and may be performed at

Iron, Any Temperature,
any available temperature with or without steam is
Steam or Dry
acceptable.

Regular ironing, steam or dry, may be performed at Low

Iron, Low
setting (110C, 230F) only.

Regular ironing, steam or dry, may be performed at

Iron, Medium
Medium setting (150C, 300F).

Regular ironing, steam or dry, may be performed at High

Iron, High
setting (200C, 290F).

NOTE: SYSTEM OF DOTS INDICATING TEMPERATURE RANGE IS THE SAME FOR ALL IRONING PROCEDURES.

Steam ironing will harm garment, but regular dry ironing

Do Not Steam
at indicated temperature setting is acceptable.

Do Not Iron Item may not be smoothed or finished with an iron.

Dry-clean [Home]  [Top]

Dry-clean Dry Clean, any solvent, any cycle any moisture, any heat.

Dry Clean, any solvent. Usually used with other restrictions

Dry-clean, Any Solvent
on proper dry-cleaning procedure.

Dry-clean, Petroleum Dry Clean using only petroleum solvent. Usually used with
Solvent Only other restrictions.
Dry-clean, Any Solvent Any dry-cleaning solvent other than trichloroethylene may
Except Trichloroethylene be safely used.

Dry-clean, Short Cycle May be used with A, P, or F solvent restriction.

Dry-clean, Reduced
May be used with A, P, or F solvent restriction.
Moisture

Dry-clean, Low Heat May be used with A, P, or F solvent restriction.

Dry-clean, No Steam May be used with A, P, or F solvent restriction.

Do Not Dry-clean Garment may not be commercially dry cleaned.