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85th EIS toasts to military tradition

  • Published
  • By Airman 1st Class Stephan Coleman
  • 81st Training Wing Public Affairs
KEESLER AIR FORCE BASE, Miss. --  The colonel catches the command chief unaware and empties his water gun into the back of his head. Unfortunately, this leaves him without ammunition and the chief rallies a band of rag-tag sergeants to overwhelm the group commander, leaving him drenched right before dinner.

The 85th Engineering and Installation Squadron held a Combat Dining-in event Oct. 17, behind Maltby Hall. As special head-table guests, the 85th welcomed Col. Eric Delange, 38th Cyberspace Engineering and Installation Group commander, and Retired Chief Master Sgt. Chuck Teston.

Tug-of-war competitions, obstacle courses, and water balloon fights aren't typical activities before and during dinner, but a combat dining-in isn't a typical dinner.

"A combat dining-in is a military tradition," said Master Sgt. Jason Monaghan, 85th EIS operations support flight superintendent. "These have been going on for years for the purpose of a unit's morale and welfare."

The U.S. Air Force dining-in tradition is credited to General H. "Hap" Arnold's "wing-dings," which were dining celebrations for wing personnel in the 1930s.

"We used to do these all the time," said Teston. "This is true history and tradition, and it's good to see a unit able to hold one. I think I've only been to three since I retired."

A combat dining-in requires combat dress, but allows for variation, said Monaghan.

There was plenty of variation at the 85th EIS combat dining-in, with mismatched and modified uniforms, face paint and multi-cams. All participants of the event came dressed for water gun battles and a lengthy obstacle course designated for those who broke the "Rules of the Mess."

There were many "Rules of the Mess," and they encouraged good-natured participation from guests. They ranged from dining and speaking etiquette to laughter and applause regulations. The head table guests enforced these rules.

"When a rule is broken by a guest during dinner, they have to run the course," said Monaghan. "First is the zip line. Then a balance beam with water on both sides, a tire run, a low-crawl under wire and through a moat that leads to the grog."

The grog is the ceremonial drink that participants use to toast the mess at the end of their obstacle course run.

Before the dining and obstacle course run began, but after the tug-of-war and table competitions, Lt. Col. James Coughlin, 85th EIS commander, called the mess to order and the Keesler Honor Guard presented the colors.

The national anthem was sung and an invocation given before the group commander toasted the 85th EIS and began the dinner.

"It's always a good time to come down here," said Delange. "This unit is highly motivated, and they're in and out the door all the time; deploying around the world. When they're here together they have to take advantage of camaraderie like this."
 
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