Reports should be submitted in 10 pt. Times Roman, DOUBLE SPACED. There will then be room for editing. Notice everything is flush left. For the by-line, put name first, then title, as shown.

Tab once to start a paragraph or use first line indent (do not use the space bar).

Use a single space after all periods. If necessary, use "Search and Replace" to replace a period followed by two spaces with a period followed by one space.

Do not use the name of the bailliage in the title of the story (the bailliage is identified in the corner triangle).

Chaîne titles normally precede names.

Remember to use "l"  followed by an apostrophe for l'Ordre Mondial versus "la" for la Chaine.

Foreign words not found in the most recent edition of Webster's should be italicized in the body of the report (but not in menus).

Names of dishes are NOT capitalized or italicized in the body of the report or in captions. However, in the menu, they follow the same capitalization rules as book titles. Wines should be italicized in the typed menu but not in the body of the report.

Use “em” or “en”dashes when appropriate instead of hyphens.

The photo credit for the photographer, if any, should precede the photo captions. Use 3 asterisks to call attention to a change of element (as with the menu and caption listings).

Each caption must be numbered, and the captions should be numbered sequentially. DO NOT use auto-numbering (if auto-numbering is  the default setting, as is often the case, change it). Use a period at the end of each caption. Never send more than one numbered list of captions; if necessary, consolidate two or more lists.

In captions, use full names, never “guest” or “Mrs.”  Don't use middle initials. Generally, use no other titles, such as “Dr.,” and use only the highest Chaîne title. Be sure you give a name to each person pictured except when 12 or more people appear in one photo (in this case, provide an overall caption like "Officers and inductees).

If submitting digital photographs, be sure to consult the special section on Digital Photographs.

SAMPLE REPORT

***Charleston

A Fish Story
By Leslie Jones, Vice Chargée de Presse 

          Once upon a time in April, in a beautiful little city by the sea, a small school of playful Chaîne mermaids and mermen was searching for a quiet reef on which to spend a languorous afternoon grazing on exotic plankton. They saddled up their seahorses, left the urchins at home with their nurse sharks, and gathered all the sand dollars they could find; some members even had to visit the “loan shark” in preparation for tasting forbidden ambrosias and sipping rare nectars. After some initial floundering, Wayne “King Neptune” led them to an undersea grotto where they would sample delectable treasures of the deep. The grotto had a name: Fish.
          They floated through the small courtyard. Friendly pilot fish guided them to a submerged sand bar, where glasses of Champagne sparkled in the sunlight, casting slivers of light onto the grotto walls. Over the bar dangled a parrot fish. “Oh, buoy!” the group exclaimed as they munched on tiny morsels of delicious seafood. The tidbits were so enticing that soon there was complete and utter quiet: the silence of the clams. They were hooked!
          Seating themselves in watery splendor around the undersea cave, the playful mermen and mermaids allowed themselves to be waited on hand and foot by the friendly pilot fish, who brought them everything their hearts and palates could desire. Spicy mussels swam gracefully in a warm bath of lobster saffron sauce with a golden Sauvignon Blanc pointing up the delicate liveliness of their silky texture. A beautifully pungent risotto‑encrusted squid crowned a crisp and leafy Caesar salad enthroned in a crunchy Parmesan basket; Pinotage Merlot from that far‑away place called South Africa heightened the flavors of the rich composition. Haunting strains of coral music seemed to emanate from the walls of the grotto. Outside, young groupers could be seen frolicking with slow‑moving starfish.
          Not yet finished plying their guests with platters of exotic sea fare, the pilot fish magically conjured up for the ecstatic mermaids and mermen another dish. A raft of rare tuna sailed in, seared in sesame and perched majestically atop small mounds of tasso ham-fried rice, all in an amber surround of apricot wasabi glaze. A Pinot Noir from the Russian River flowed into glittering stemware to tease the eye and excite the palate.
          Just as some of the mermaids were about to conch out, the pilot fish gently moved among them once again, offering steaming cups of coffee filled right to the bream. It was enough to warm the cockles of their hearts; a crunchy‑topped dessert cobbler with a soft chocolate center was enough to try men’s soles. Great food and drink being the main porpoise of the Chaîne, this experience was nothing to carp about. Fish was decorated with the highest honor: the sacred seal.

***menu
Fish
April 22, 2001

Spicy Mussels with Lobster Saffron Reduction
Aldana Sauvignon Blanc 1999

Risotto-Encrusted Calamari Caesar Salad in a Toasted Parmesan Basket
Middelvlei Pinotage Merlot 1998 

Sesame-Seared Carolina Tuna over Tasso Ham Fried Rice with Apricot Wasabi Glaze
Merry Edwards Russian River Pinot Noir 1998 

Valrhona Chocolate Almond Cobbler with Kahlua Ice Cream
Volker Eisele Cabernet Sauvignon 1997

***Photos by Evan Jones

***captions
1 Dame Dianne Ratner, Dame Jeannie King, and Vice Chargée de Presse Leslie Jones.
2 Chevalier Steve Parker and Cindy Parker.
3 Kaye Wallace, Vice Chancelier‑Argentier Johnny Wallace, and Fish waitstaffer.
4 Chevalier George Durst and Chevalier Everett Presson.
5 Chef Matthew Thole and Bailli Wayne King.