Officers' mess

A mess or mess hall (also called a messdeck aboard ships) is an area where military personnel socialize, eat, and (in some cases) live. In some societies this military usage has extended to other disciplined services eateries such as civilian fire fighting and police forces. The root of mess is the Old French mes, "portion of food" (cf. modern French mets), drawn from the Latin verb mittere, meaning "to send" and "to put" (cf. modern French mettre), the original sense being "a course of a meal put on the table"; cfr. also the modern Italian portata with the same meaning, past participle of portare, to bring. This sense of mess, which appeared in English in the 13th century, was often used for cooked or liquid dishes in particular, as in the "mess of pottage" (porridge or soup).

Messing in the Canadian Forces generally follows the British model (see United Kingdom below), from which most traditions have descended. Basic regulations regarding the establishment and administration of messes is contained in the Queen's Regulations and Orders and the Canadian Forces Administrative Orders.

As in the British Forces, there are normally three messes: the Officers' Mess (called the Wardroom in Naval establishments), for commissioned officers and officer cadets; the Warrant Officers' and Sergeants' Mess (Navy: Chiefs' and Petty Officers' Mess), for senior non-commissioned officers and warrant officers; and the Junior Ranks Mess, for junior non-commissioned officers, privates, and seamen. Some bases, such as CFB Kingston in the 1980s, had a Master Corporals' Mess separate from the Junior Ranks'; all of these, with the exception of the CFB Valcartier Master Corporals mess (known as the "Mess des chefs"), have since been amalgamated with the Junior Ranks' Messes. Certain other bases, mainly training establishments such as HMCS Venture have messes known as the Gun Room for the use of subordinate officers (Naval or Officer Cadets).

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