Rules Of The Dojang
- Arrive at the dojang at least ten minutes before the scheduled start of your class.
- Keep your dobahk clean and in good condition. Wash it regularly, but do not use bleach on your dobahk top if it has color trim. Never wash your dee.
- If there is another class in progress, remain quiet out of respect for the students and instructors.
- Remove all jewelry, watches, hard hair-control items, or anything else that could injure either yourself or someone else. The only things allowed on the training floor are simple wedding bands.
- Chewing gum and food are not allowed on the training floor. Water is allowed in closed bottles.
- Shoes are not allowed on the training floor.
- Do not attempt to enter the training floor unless you are fully dressed in your dobahk and dee. Make sure that your dobahk ties are tied. If you are wearing a t-shirt, it must be tucked into your dobahk bottom.
- Do not enter (or leave) the training floor unless you have been bowed in (or out) by the highest ranking student on the floor.
- When told to dress, line up by rank (highest on the right) facing the front of the room with your hands behind your back, with your feet shoulder width apart, and you knees slightly bent.
- There is no talking in line. If you need to adjust your dobahk or belt, scratch your head, blow your nose, etc, turn and face the back of the class. Other than these circumstances, never turn your back on an instructor.
- If you have a question, raise your right hand and wait to be acknowledged by your instructor.
- If you have been brought to Jhoon Beh, do not move; simply wait for instructions.
- Never walk through a line or through a training group. Never walk in front of a higher ranking belt; make every effort to walk behind/around.
- Address everyone as master (if applicable), sir or ma'am on the training floor. No one is addressed by the their first name.
- Under no circumstance are you to perform any sort of demonstration, training or even wear your dobahk outside of the dojang without first obtaining permission from Master Saucier.
