Classifications of Members
There are three general classes of members:

1. Member-at-Large: A member of the Society who is not a member of a local bailliage.
2. Bailliage Member: A member of the Society who is a member of a local bailliage.
3. National Council Member: A member of the Society who is a member of the National Council. The National Council is made up of national officers, certain regional officers, and the Bailli of each local bailliage.

Members are further classified as professional or non-professional. Non-professionals normally enter with the rank of Chevalier or Dame de la Chaîne (except for those below the age of 35 who may enter as Ecuyers). Professionals enter with a rank based on their occupation or training.

Ribbons
Each member of the Chaîne des Rôtisseurs is awarded an appropriate ribbon, denoting rank, when he or she is inducted or promoted.

Chaîne members are proud of their ribbons and enjoy wearing them! Members should wear their ribbons at all Chaîne events unless noted. Not only do members then stand out from guests, but knowledgeable members can tell ranks apart by noting the color(s) of the different ribbons.

Those selected to be officers wear special ribbons, with the color designating either operating (green) or administrative (blue). Officers' ribbons are sometimes edged with braid. Gold braid indicates national service, silver braid indicates regional, and no braid indicates local.

Special Recognition Ranks

Regular Members:
Members may be elevated to Officier after a minimum of 5 years service at the Bailli's request or after 10 years service at the request of the member. Those who serve as bailliage board members, but do not hold blue ribbon offices, may be elevated to Officier after two years service.

Professional Members:
A professional member may be elevated to the rank of Officier after 10 years of membership and active participation in the development of the Chaine. After 10 years as an Officier rank holder, and deserving further recognition because of outstanding service, a professional member may be awarded the rank of Grand Officier by the National Board of Directors.

Special Ranks:
All members who have maintained membership in the Confrérie for 20 years will be awarded the rank and badge of Commandeur, for 30 years that of Officier Commandeur, and for 40 years that of Grand Commandeur. For unique service to the Chaîne, the National Board of Directors may award the rank of Pair. To recognize those national and regional officers no longer holding active offices who have made significant contributions to the Society, the National Board of Directors may designate them members of the Conseil d'Honneur des Etats-Unis. Honorary ranks of Chevalier d'Honneur and Maître d'Honneur may be awarded by the Bailli Délégué to individuals of national prominence in their field.

Badges of Office
The design of each Badge of Office pin indicates the office held by the wearer, such as a treasury building for the Argentier and chef's toque for Culinaire. Badges are the same for local, regional and national officers. (Note: There are a few national officers, such as the Conseiller des Professionnels, for which there are no local or regional equivalents. These officers wear the same badge as Baillis, Chambellans Provinciaux, and Baillis Provinciaux, but with a blue rather than a green background. The Bailli Délégué has the same badge but with a red background.)

Badges have been designed in two versions, with the standard version indicating that the officer is serving actively and the version with the laurel wreath indicating that the officer is no longer serving actively.

In general, every officer should wear only one badge. Present office takes precedent over an honoraire position. As an example, someone formerly a Bailli but now serving as Vice Conseiller Gastronomique should wear the Gastronomique badge on their green ribbon. The badge tells what their function is now, the ribbon the post they formerly held. When that person retires as Vice Conseiller Gastronomique, they should then replace the Gastronomque badge with the Bailli Honoraire badge.

Professional Badges
Badges have been developed to help members differentiate among professional members. For example, hotel and restaurant managers have different badges. There is a distinctive badge for the Professionnel du Vin, a member involved in viticulture, producing wine or spirits, or selling such products. There is also a distinctive badge for the Professionnel de la Table, a member directly involved in the growing or raising of foodstuffs or in the production, sale, or distribution of culinary items. Those connected with cruise lines have their own specially designed badges.

Positions of pins/badges/medals on the Chaîne ribbon

A - The Nameplate should be worn mounted across the chain on the right side of the Chaîne ribbon near the top of the chain.

B - Badges of Office to designate local, regional, and national officers, active or honorary, should be worn on the left side of the Chaîne ribbon about half way down the chain and outside of the chain.

C - Professional Badges further reflect professional ranks and should be worn in the same position as Badges of Office. When both are worn, the Professional Badge is worn beneath the Badge of Office.

D - The Commandeur Pin should be worn mounted across the chain on the left side of the Chaîne ribbon near the top of the chain.

E - The Societe Mondiale du Vin Tastevin should be worn on the right side of the Chaîne ribbon about half way down the chain and outside of the chain.

F - Any Brillat-Savarin pin should be worn on the right side of the Chaîne ribbon about half way down the chain and outside of the chain. If an Ordre Mondial Tastevin is worn as well, the Brillat-Savarin pin should be above the Tastevin.

G - The Escutcheon differentiates a USA member from a member from another country.

H - The Conseil d'Honneur pin should be worn on the left side of the Chaîne ribbon near the top outside the chain. If a Commandeur pin is worn as well, the Conseil d'Honneur pin should be below it.

Event pins are fun to collect and wear, particularly those of recently attended events,
but be sure they don't crowd important badges.

Awards
At the local and regional levels, two special awards may be awarded. The Bronze Star of Excellence and the Mondiale Bronze Medal may be awarded for outstanding service by a Bailli once a year. The Silver Star of Excellence and the Mondiale Silver Medal may be awarded for outstanding service by a Bailli Provincial to someone in his or her region once a year. The Gold Chaîne Star of Excellence and the Gold Mondiale Medal may be awarded for outstanding regional or national service by or with the permission of the Bailli Délégué.

Professional Ribbons

Rôtisseur	Chef Rôtisseur	Maître Rôtisseur	Maître Hôtelier, Maître de Table Restaurateur  Maître de Table Hôtelier
Professionnel du Vin, Professionnel de la Table	Officier Chef Rôtisseur	Officier Maître Rôtisseur, Officier Maître de Table, Officier Maître Hôtelier	Grand Officier Maître Rôtisseur, Grand Officier Maître de Table, Grand Officier Maître Hôtelier

Non-Professional Ribbons

Local Member
Ecuyer	Chevalier, Dame de la Chaîne	Officier
Local Officer
Vice Chancelier-Argentier Vice Conseiller Gastronomique, Vice Conseiller Culinaire, Vice Chargé de Presse,Vice Chargé de Missions, Vice Echanson	Bailli
Regional Officer
Echanson Provincial	Chargé de Presse Provincial, Conseiller Culinaire Provincial	Chambellan Provincial
National Officer
Grand Echanson	Chancelier National, Argentier National, Chambellan National, Conseiller Gastronomique National, Conseiller Culinaire National, Conseiller des Professionals National, Conseiller des Bailliages National, Chargé de Presse National, Chargé de Missions National, Chancelier Délégué Brillat-Savarin	Bailli Délégué, Bailli Provincial
Honorary Titles
Pair de la Chaîne	Chevalier d'Honneur, Maître d'Honneur	Conseil d'Administration, Conseil Magistral, Conseil d'Honneur

Badges of Office
Badges with laurel wreaths indicate officiers honoraries

Bailli Délégué	Bailli Délégué Honoraire	Chancelier National, Argentier National, Chambellan National, Conseiller Gastronomique National, Conseiller Culinaire National, Conseiller des Professionals National, Conseiller des Bailliages National, Chargé de Presse National, Chargé de Missions National, Chancelier Délégué Brillat-Savarin	Chancelier National, Argentier National, Chambellan National, Conseiller Gastronomique National, Conseiller Culinaire National, Conseiller des Professionals National, Conseiller des Bailliages National, Chargé de Presse National, Chargé de Missions National, Chancelier Délégué Brillat-Savarin (Honoraires)
Bailli Provincial, Chambellan Provincial, Bailli	Bailli Provincial, Chambellan Provincial, Bailli (Honoraires)	Argentier National, Vice Chancelier-Argentier	Argentier National, Vice Chancelier-Argentier (Honoraires)
Conseiller Gastronomique National, Vice Conseiller Gastronomique	Conseiller Gastronomique, National, Vice Conseiller Gastronomique (Honoraires)	Conseiller Culinaire National, Conseiller Culinaire Provincial, Vice Conseiller Culinaire	Conseiller Culinaire National, Conseiller Culinaire Provincial, Vice Conseiller Culinaire (Honoraires)
Chargé de Presse National, Chargé de Presse Provincial, Vice Chargé de Presse	Chargé de Presse National, Chargé de Presse Provincial, Vice Chargé de Presse (Honoraires)	Chargé de Missions National, Vice Chargé de Missions	Chargé de Missions National, Vice Chargé de Missions (Honoraires)
Grand Echanson, Echanson, Echanson Provincial, Vice Echanson	Grand Echanson, Echanson, Echanson Provincial, Vice Echanson (Honoraires)

Professional Badges

Chef Rôtisseur, Maître Rôtisseur	Officier Chef Rôtisseur, Officier Maître Rôtisseur	Maître Hôtelier	Officier Maître Hôtelier
Maître de Table Restaurateur	Officier Maître de Table Restaurateur	Maître de Table Hôtelier	Officier Maître de Table Hôtelier
Chef Rôtisseur Club or Maître Hôtelier Club	Officier Chef Rôtisseur Club or Officier Maître Hôtelier Club	Chef Rôtisseur, Maître Hôtelier Professionnel de la Marine	Officier Chef Rôtisseur, Officier Maître Hôtelier, Professionnel de la Marine
Professionnel de la Table	Professionnel du Vin

Special Awards

Gold Star of Excellence	Silver Star of Excellence	Bronze Star of Excellence	Conseil d'Honneur
Commandeur	Officier Commandeur	Grand Officier Commandeur

Société Mondiale du Vin

Tastevin (Denoting Membership)	Gold Medal	Silver Medal	Bronze Medal

Brillat-Savarin

Fondateur	Pilier	Académicien	Conseiller
Member	Médaille de Mérite	Jeunes Professionel

Jeunes Commis

National Winner	Regional Winner	Regional Competitor	Judge