It is believed that the custom of dining in began in the monasteries, was adopted by the early universities, and later spread to military units when the officer's mess was established. British officers of the 19th century were drawn from the aristocracy, and while they considered themselves gentlemen, they were not necessarily men of means; third and fourth sons had little chance of inheriting title and lands under primogeniture. While the pooling of resources may have been out of economic necessity, the regimental officer's mess maintained the social stratification of English society and ensured that the traditions of gentlemanly conduct were maintained and inculcated to junior officers. The primary elements are a rigidly formal setting, espirit de corps and the camaraderie of peers, a fine dinner, traditional toasts to the head of state and military services, martial music and the attendance of honored guests or speakers. Today, although the purpose of a dinner may be to observe an appointment, promotion, retirement, or some auspicious occasion, a central theme of such events is a ceremonial focus upon the history of the host organization.

While the tradition of having a piper at high table may have it's origins in the clan system in Scotland & Ireland, the formal dinners and dining in ceremonies as we know them today are directly attributable to the traditions of the officers mess in the British Army and Royal Navy. Originally fife & drums or trumpeters were employed to sound the calls; as Highland regiments were organized, pipers were employed not only for this purpose, but to celebrate great battles and victories in the history of the regiment and to memorialize their dead, quite in keeping with the Celtic bardic tradition. It should be borne in mind that originally Army pipers were outfitted and paid not by the Exchequer but exclusively by the officer's mess; without their patronage, modern Highland regiments wouldn't have ever had pipers, and without the Army to maintain and build upon this tradition the great Highland bagpipe would be about as familiar to most people today as the zampogna.

When a piper is requested to pipe the calls and the music at a formal dinner, you might be engaged to perform throughout dinner; to provide a limited performance such as pipe in the head table, pipe the lament and/or pipe in the port; or to simply pipe in the head table and depart. While there are many different traditions associated with formal dining, the following are some of the customs associated with piping a formal dinner. You may be requested to perform some, all, or some variant of any of them on occasion.

Dress

Such affairs are invariably formal, requiring black tie, occasionally white tie, or full parade regalia. Miniature decorations and medals are worn. If flying a pipe banner, ensure that the drone cords and/or ribbons are to the left of the banner; i.e., not over the regimental crest. If there is more than one piper, the banner is traditionally flown by the ranking piper present, who will lead the detachment, formed up in order of rank or seniority.

Seating

The seating arrangement at the head table is always based on rank, seniority and status. The host sits in the middle, the next senior person (or guest of honor) to his/her right, the next senior person to his/her left and so on, until all are seated. The senior-ranking member of the mess is the head (or