Also commonly referred to as the Mess. It is the primary location onboard ship for crewmembers to eat.

The standard dining hall provides the following:

• Seating for six people at ten tables for a total capacity of 60 persons. Tables are bolted to the deck for safety. In some installations the tables can be relocated for activities.
• Serving area with cooks on hand to serve, and or buffets for self-service.
  • Dish dispenser for dinner plates, saucers, and bowls
  • Silverware dispenser
• Hot and cold beverage serving area:
  • Coffee brewer
  • Hot water dispenser tea
  • Typical accessory items, stirring sticks, sweeteners, dairy and non-dairy creamers.
  • Cup and glass holders
  • Drink dispensor for cold beverages
• Pantry
• Dirty dish and silverware drop off point
• Automated dish washing system
• Waste recepticals

Note: Variations typcially are based on intended serving capacity.