The meaning of the word galley among sailors. In the galley or what is seafood cuisine. Galley - what is it and what is its purpose

Quite often in restaurants or cafes you can find dishes supposedly from the ship’s menu.

Well, there’s Red Navy cabbage soup or Sailor’s borscht and other things like that.

However, almost all of these dishes are completely different from what was on the menu of real sailors for many years.

The cook on a ship is not an ordinary person.

Sailor food, of course, did not consist of pure delicacies, but it was nutritious and often quite tasty. Considering that during the sailing fleet there were serious problems with food preservation long time, these were dishes prepared mainly from corned beef and salted fish, which could be stored in barrels for several months, and vegetables such as cabbage, potatoes, carrots, beets and onions, butter and some fruits.

Bread is also not a long-lasting product, so the ships had stocks of crackers, and later pasta. A method of preserving meat and fish was invented especially for seafood cuisine. But from this rather limited assortment of products, the ship's cooks in the galley prepared several types of dishes that were almost the same on ships sailing under the flags of different countries.

Here is a small menu of naval cuisine that was common on Russian ships for a long time.
The first dish is cabbage soup or borscht. Meat, potatoes, cabbage, carrots and onions. Cabbage soup is prepared very simply. The meat is poured with water and cooked until almost done, then potatoes and salted cabbage are added. Carrots and onions are fried in cottonseed, sunflower or olive oil and added before the end of cooking.

If you add beets to this, it will be borscht. It is also better to fry beets along with onions and carrots. Add spices, pepper and bay leaves. It is very tasty to eat with mustard or sour cream. You can decorate with finely chopped herbs.

The second dish that has been on the sailors’ menu for a long time is naval pasta. Pasta is cooked separately in salted water. After cooking, rinse. The onion is fried in vegetable oil, boiled meat minced in a meat grinder is added to it, you can also use canned food. Spices are added and this minced meat fried with onions is mixed with pasta.

What did the sailors drink?

Well, in modern times it’s compote or jelly. It is curious that sailors were the first to become addicted to such drinks as tea, coffee and cocoa.

But several centuries ago, sailors had their own special drinks. Remember from the books about the famous Flint: Yo-ho-ho and a barrel of rum. Exactly. This very rum was the favorite drink of sailors in those distant times. Even in the contract that the sailor signed when chartering a ship, it was written that the sailor was entitled to a portion of rum every day.

But in the middle of the 18th century, the English admiral Nelson Vernon violated this order. He ordered the rum to be diluted with water. Of course it was not so tasty and they began to add lemon and sugar to this swill. And if you warmed it up, it tasted better and had a much stronger effect. But the sailors were still dissatisfied with the admiral and called him Old Grog for his constant habit of walking on deck in a waterproof raincoat, called “grogrem”. Over time, Nelson Vernon's nickname was shortened to just one word, Grog, and later it became the name of the drink. This is how GROG was born.

Sharp-tongued sailors named the grog fortress according to the cardinal directions. Nord meant pure rum, and West clean water. So the north-west strength grog was rum half diluted with water. And the north-west north contained 2 parts rum and one part water. West-north-west is two parts water and only one part rum...

The tradition of including alcohol in the diet of sailors has survived to some extent to this day. Well, there’s no need to remind you about the front-line hundred grams. But the submarine fleet still has dry wine on the menu. As medicine says, this is a very healthy drink, of course, if consumed in moderation. Wine relieves fatigue, overwork, it tones and promotes good digestion. In addition, it also has bactericidal properties. Mulled wine is very popular among the navy - it is red table wine with sugar and spices, cloves and cinnamon.

They drink it hot, slowly, in small sips, sometimes with strong hot tea. An excellent remedy for colds. Bon appetit)))

Admiral's hour - lunch break, during which sailors are allowed to sleep.
Tank - bow ship (vessel).
Combat post - a place with military weapons and technical equipment.
Warhead - a unit of a ship's crew that performs specific tasks.
Combat service - the form of daily operational activities of naval forces in peacetime.
"Combat leaflet" - a type of handwritten wall leaflet containing information about successes in combat and political training of the personnel of the ship (unit).
"Combat number" - a pocket book in which the duties of the sailor (foreman) are recorded in accordance with all ship schedules.
"Big Gathering" - formation of the ship’s personnel when raising the flag, during naval parades, during meetings of officials, etc.
Brigade - tactical formation of similar ships.
"Bull" - commander of the combat unit of the ship.
"Shitholes" - big, blunt-toed boots.
Gaff - an inclined yard fixed in the upper part of the mast, used for raising and carrying St. Andrew's flag while moving.
Lip - guardhouse.
Ship division - the lowest tactical formation of similar ships of the third and fourth ranks.
Ship division - a tactical formation consisting of ships of the first rank or brigades and divisions of ships of lower ranks.
Doc -doctor (ship's doctor).
Oak trees - ornament on the visors of the caps of senior naval officers.
Bubblegum-tack - a unit for attaching the end of the anchor chain to the ship's hull. The phrase “tack to the cud” means to release the anchor chain to the end.
IDA-59 - individual breathing apparatus.
Cavtorang - captain 2nd rank.
Galley - kitchen on the ship (vessel).
Kaperang - captain 1st rank.
Cook - cook on a ship (vessel).
Coaming - fencing of doors, hatches, necks, preventing water from entering the interior.
Stern - the back of the ship (vessel).
"Reds" - Red color on the exercise plan indicates the actions of one’s own forces.
Cockpit - accommodation for sailors on a ship (vessel).
Cap - ship commander.
"Linden" - deliberate deception.
Binnacle - magnetic compass stand.
"Ocean" - an electronic simulator designed to visually display the situation during an operational-tactical game.
Periscope - an optical device for monitoring surface and air conditions from a submerged submarine.
Forecastle - elevation of the hull above the upper deck at the bow of the ship.
PEJ - post energy and vitality.
Sliding stop - a device for reinforcing bulkheads or pressing the plaster tightly when sealing a hole in the side of a ship.
Locker - a chest (locker) on the ship where the personal belongings of the crew are stored.
"Blue" - blue on the exercise plan indicates the actions of enemy forces.
Submarine - Submarine.
"Shiloh" - alcohol.

Today we will turn to the eternal. Who said: “To Shakespeare”???
No. We will leave our dear comrade William Shakespeare for another forum. So what on the ship is so archaic and little influenced by progress??? And oddly enough, it's a galley!

This is how he was on the sailboat.

A fire, a cauldron, and a person who, in such conditions, must provide hot food to a gang of thugs.
Galley is a room on a ship, suitably equipped and intended for cooking (kitchen).
The galley and cook were always on the ship at all times. Why? Yes, because every person from a cabin boy to an admiral and the commander of any fleet wants to eat. Yes, 3-4 times a day.

Cook - ship's cook. The word is Dutch (Dutch kok), derived from Lat. coquo - cook, bake, fry.
The cook performs the task of providing food to the personnel of a military unit or ship. His responsibilities include preparing high-quality breakfast, lunch and dinner, distributing food to personnel, as well as receiving, maintaining and storing food. The cook must know the basics of cooking, the rules for storing food and their cost, and be able to work with electric ovens.
Military registration specialty - military nutrition specialties.
The standard military rank is sailor, senior sailor.
To master a specialty, primary or secondary vocational education is required.
To be appointed to a position, it is necessary to undergo training in training detachments (schools for junior specialists) of the Navy.
Both on ancient sailing ships and on super modern cruisers, aircraft carriers and submarines there are people engaged in preparing food and rooms for this very process.
Yes, these are not gunners, not captains. They do not fire at enemy ships, they do not make fateful decisions on which the lives and deaths of hundreds of people depend. But how all this will happen depends very much on their work. Because any person, if he is poorly fed, will think not about completing a combat mission, but about visiting, excuse me, the latrine.

So here it is. Previously, on sailing ships and steamships, the cook's work was especially difficult. Imagine. There is no refrigerator, the stove in the galley is on coal, the provisions are corned beef or even live on the deck in the cages, clucking and mooing. And the deck itself dangles under your feet. And morals are simple and artless. If you feed him poorly, you might be thrown overboard.
Now, of course, they won’t go overboard, but they can also knock on the dome. Especially when the flight or hike is long and the personnel are a little angry because of it. But from the lyrics, let's move on to practice and look at the design of the galley at the end of the last century in more detail. Welcome to the galley of the average bulk carrier or timber carrier from the times of the USSR.

Usually, for a team of 40-50 people, food is prepared by 2 cooks and 1 galley worker (auxiliary worker).
Theater begins with a hanger. And the galley begins with a food warehouse. Or simply from an artel. There is a warehouse for storing dry bulk products. Sugar, cereal, pasta. Refrigerators for storing groceries and freezers for storing meat and fish.

Beef meat comes in the form of half carcasses and quarter carcasses. Pork carcasses and half carcasses. Lamb carcasses. And it is stored in the freezer hanging on hooks. The funniest thing is that loading meat is reminiscent of the fairy tale about Zhikharka. Like the fox couldn’t put her in the oven. So it is here. The elevator is small and beef can't fit in there. When people get tired of fighting this, the carcasses are simply dragged onto the ladder and sent flying down with the help of a magic kickstand. The main thing is that no one looks out of the artel at this time.

Cereals and potatoes are easier here. Soft bags fit into the elevator quite normally. It's more fun later on the flight. The elevator door opens onto the open deck. And, oddly enough, there are storms during the flight. Especially in winter in the Atlantic. As a result, I put the bag on my back and climbed up the 50 degree ladder.

But, our people, I remember they carried sugar in bags, and they happily climbed the vertical ladder from the hold with the bag. And one hold deck is the height of a 2-story building. These are the kind of feats that love for freeloaders pushes people to.
But in the Navy things are even harsher. There are many people, little mechanization.
Loading has begun. Five Kamaz trucks of food. Mountains of boxes. No sleeping, no eating - load! All the way! We have a sliding support so that he...
Come on, come on, Slavs! Nada! They piled on, it failed!
Boxes, boxes... boxes...
- Mesh-kii! Bags up! Cans... Bags... Sugar on the deck... followed by meat - into the mud, then it will be used for cutlets...
- Hold it! Who's in HATCH?!! What kind of infection is on the serve?!!
Seven boxes of sugar on one rope.
- It will break!
- It won’t tear, let’s quickly throw it in and go to sleep!
Almost flew away after the boxes.
- Pa-ra-zi-ti-na! Did you want to die?!!
Seven boxes of sugar - one hundred and fifty kilos.
- Hey, upstairs, take it easy!
- They don’t hold it, it’s an infection!
- Stop throwing!
- I’m going to punch someone in the face now!
Sugar on deck. The packs crunch under the boots; cans, bags, kidneys, fish, compote - all this flies down, falls, breaks.
The chopped compote does not come out of the jar - it is frozen.
Damn, I'm thirsty. Where is it now, impaled? Overboard!
- Where did you throw it?! You can warm it up - put it on the transformer - and drink!
- I didn’t realize.
Loading. There will be five KamAZ trucks in total, let's throw them in and go to sleep!
Sleep...
Hangover day. He barely opens his dull eyes. At least put in some matches.
Polar night. Dawn is at twelve, and at two it is already dark.
Unshaven. Shaved means you've had enough sleep.
The snow is falling. There is a mountain of garbage covered with snow on the pier; trampled boxes - loading in progress.
- Let's! What are we standing for? Come on guys, we'll finish soon!
- When we finish! There's no end in sight.
- Upstairs! Did you fall asleep, or what? Bastards, there's no one there! Everyone ran away. Petrov, the root is vigorous!
- Why, am I alone, or something, I’ll be here, as soon as Petrov comes, and everyone is sleeping in the cabins like marmots.
- Mikhalych! Play big gathering! You need to walk through the cabins and skerries! Kick up...
Someone is lying in the cabin; It’s dark, like a black man ... The beak was removed from the bag, scum, so that they would not be disturbed. And we take them without light, by the legs - and onto the deck...
- Why are we sleeping?!! People get ugly there, and you have a bed here? Come on, get up!
There is a pile of garbage on the pier, and tomorrow it will be in the sea. Love for the sea is instilled by unbearable life on the shore.
- Why did you run away from loading? Why, I ask?! So, into his hold, and just let his ears stick out!..
- It hurts!
- Attention to the ship! The car came for the garbage! Take out the trash!
But okay. We received the products. Let's go to the galley. The door is a healthy clinket door with hinges. So that if anything you can hide from the waves. Let's open it. Let's go in.
On the right is the elevator to the team mess and the campaign cabins. The worm elevator takes about 6 minutes to reach the next deck. That’s why we send only the first meal and the cold cuts to the team canteen. And the orderly runs along the ladder after the second one. He won't fall apart when he's young. But we will turn to distribution later. Now let's start with the worst. What scares everyone in the army and navy. This is from peeling vegetables.

Potato peeler machine. This is her either on large cruise ships. Or on exemplary show ships. As for the rest. Of course she is. But only as a monument to herself. Why? Because it's either broken. Or out of savings. Because it uses a lot of water.

Why does it use a lot of water? Because she constantly arrives there. Then after the car the potatoes still need to be peeled. And therefore, most often potatoes, carrots, onions, etc. have to be peeled by hand. For 40 people. Introduced? And the potatoes are Soviet. It seems that it was specially grown in rubber peels. Which, let alone a car, refuses to take a knife. And I’m generally silent about modern fashionable potato peelers. In principle, she cannot cope with such a root crop. Therefore, all the galley workers of that time had a silent agreement. Grind this root vegetable made in the USSR as quickly as possible. To buy normal potatoes that are easy and convenient to peel. And these potatoes often flew overboard right in bags. But this is on a cargo ship. And in the Navy. What did they take? That's what we chew. Especially on a submarine.
We've peeled the potatoes and carrots, now we need to peel the onions. What's scary??? In fact, peeling onions is not a big problem. The onion itself does not sting your eyes before you start cleaning. After cleaning, it already floats in a pan of water. Also, phytoncides do not fly away anywhere. Here is the PROCESS! At first the fighters suffer. But they adapt quite quickly. A porthole and a door, or two portholes on different sides and a draft is provided. He carries the caustic phytoncides into the corridor. But this is no longer our problem. Especially if combined with the aroma of borscht. Let the people in the car choke on saliva. :trollface:
Great. Root vegetables have been peeled. We need to start cooking directly.
To cook the broth in large quantities We use a preparation boiler. This is such a monstrous unit. The devils in hell will be jealous.

It's all great in the picture. In reality, the safety valve is leaking. The lid does not close properly. And if there are several such boilers, then the cooking room is all in steam like your bathhouse.
Now do you understand why the galley on battleships is designed like this?

Otherwise you simply won’t be able to stand there for long. And you have to work there every day. No weekends or holidays. The whole trip. And this is several months.
OK, while the broth is boiling we need to saute it. That is, fry onions and carrots for dressing. On large ships x there are special vegetable cutting machines. As a rule, this is a drive and has replaceable attachments so that you can cut vegetables and puree them. Yes. This is certainly not hand-cut. But if you need to feed a thousand people, you can’t do it without cars. So! We take a tank of carrots, we take a 20 liter boiler. The boiler is under the working chamber, the machine is turned on, we pour the carrots into the receiving funnel. They poured out. And they ducked down. I said duck down!!! Because it happens that the root crop from this device flies out not only down in a cut form, but also into the forehead of the unwary cook. The cutting process takes seconds. On ordinary bulk carriers. Everything is more prosaic. Nowadays they make do with food processors, but before, everything was done by hand. Knife, board and hands. The carrots were cut. You can pour it into the frying pan. And start chopping onions. Remove the feed funnel. We remove the knife that cut the carrots into strips, and put a knife for slicing with plastic. Feed funnel in place. Knife in the sink, galley. The water was drained from the cauldron where the onions were floating. The cauldron where there was a carrot under the working chamber. Let's turn it on. Deep breath. We dump onions into this shaitan unit. And we retreat to a safe distance. Because compared to what this machine will produce now. Gas attack is like that. Baby talk on the lawn. 5-7 kilograms of onions are cut almost instantly. The area of ​​its contact with air is huge. Phytoncides are released intensively from destroyed cells. In general, we inhaled. They came over, took a pan of chopped onions and dumped them into the frying pan. The lid was closed. You can use a hose to rinse your car. So that the onions do not smell particularly fragrant. Dismantled. They gave it to the galley keeper. Let him wash. Now the lid on the frying pan is opened. They interfered. And this is the frying pan we have.

Everything is simple with a frying pan. Set the desired temperature. And she supports you. After frying/stewing. We washed the pan itself and drained the dirty water from it. Rinsed it clean and good.
You can also cook scrambled eggs, cutlets, chops and fried zrazy there. In general, the frying pan and frying pan are simply large. The sautéing is done and now you can pour the finished broth from the boiler into a 50 liter boiler. Boiler for tap. Place a colander with gauze in the cauldron to filter. And the broth started flowing. We open the lid so that there is normal air access and it drains more fun. And in the cauldron of broth, the pig’s head appears covered in clouds of steam. Picture, Hitchcock is resting. The broth has drained. We take out the bones. Separate the meat. And it's hot with lard. But it's okay, since it's hot. Two is hot. Then you adapt. Bones into the lagoons and thrown away. Cut the meat and put it aside. And we put a 50 liter cauldron with broth on the stove.
Galley stove.
A galley stove is generally no different from a regular stove in a catering establishment. Its only difference is the special sides and spacers that prevent the boilers from moving across the stove during pumping. The plate itself may look, for example, like this.

They are installed only during pitching. Because the stoves were made by one research institute, the boilers were made by others. As a result, after installing the spacers, exactly half of its normal load is placed on the slab. The stove itself, you understand, is far from metal ceramics. And the old hotplates with heaters. Moreover, the shadows somewhere are warming as if they were not themselves, but somewhere they have already partially died. And therefore, they do not change the heating of the burner, but move the cauldron or frying pan to the burner that gives the required heat. OK, lunch is getting ready. Let's talk about our daily bread.
About our daily bread.
During a voyage or long voyage, bread is baked right on the ship. For this purpose, all ships and vessels intended for long voyages have bakeries. The size of the bakery depends on the estimated number of personnel. The more people there are, the more bread is needed. There's another nuance here. You can only bake white bread while camping. Rye dough does not rise due to vibration on the ship. Therefore, rye bread is taken with you frozen. And by the way, it stores quite well in this form. Up to half a year no problem. And before serving, you just need to defrost it and heat it in a steam bath. This is called cunning, but in reality everything is simple. Large saucepan. Place the loaves in a colander and a lid on top of the lid, and a towel on top of the pan. And ice cream bread becomes quite normal. But we already bake white bread.

In a bakery, which is also a confectionery, in theory we should have a dough mixing machine, a dough sheeter, a separate refrigerator and, of course, ovens. But this is ideal. In real. Our dough mixer broke down during the reign of Tsar Peas and there are no spare parts and never will be. That's why we put the dough for bread. And then add flour and start kneading. Everything is hand-to-hand. About 5 o'clock in the morning. Kneading bread dough is harder than carrying iron in a rocking chair. Therefore, our biceps will be beautiful and sculpted. Moreover, all this is happening next to the bakery cabinet, which is already starting to warm up. It will go into mode in about an hour. And we are good if we are in the Arctic. What if in the tropics? Overboard +30 in the bakery +50, but you have to work. And there is no air conditioner. And so on day after day. Then we dose the dough. Form into shape and let it rise.

How will it rise? So into the oven. Our stove also heats crookedly, on one side it’s too hot. On the other hand, not very much. As a result, the forms must be rotated. And all this by hand and in a hot oven. A juggler with burning torches smokes nervously on the sidelines. And at the same time you cannot hit the form. Otherwise, the bread will fall and become flat and not fluffy. And who will eat it in this form? No, conscript sailors can of course be modest about this. In the first year, not even that much will be swept away. But this will not work for officers and civilians. Therefore, accuracy, accuracy and accuracy again.
There you go friends, we've covered the basics of the galley. The cold and meat shops have been left behind for now. But on a bulk carrier there are simply no separate ones. So if you have any questions. Ask. I'll tell you. So that's it. Storing, cleaning, preparing, baking bread was covered. Now it's time to move on to distributing food.
Distribution.
This again depends on the size and type of our ship. In theory, they are trying to make the galley and dining room on the same level. But it doesn't always work out. Therefore, as I said above, the orderly often has to carry a saiga with a tray along the ladder. Because the elevator is slow and small.
And on warships they make a separate dining room for the crew. Where the distribution resembles an ordinary canteen.

After eating, naturally, all utensils should be washed and dried. Cauldrons and frying pans too. The deck in the galley must be washed at least 2 times a day. After lunch and after dinner. Moreover, the deck is scrubbed to perfect cleanliness. Therefore, friends, always remember the hard work of those who prepare food for you. And if something doesn’t work out for them. Understand and forgive them. And help as much as possible. Even just help your mom in the kitchen, even when she doesn’t force you to.
Our little impromptu excursion has come to an end. Traditional THANKS to everyone who read to the end.

Hello everybody. My name is Dima (or Dmitro (emphasis on the “and”), as most people called me on the ship. This is a post in which I want to show you one of the days spent on cruise ship Carnival Dream as a restaurant service worker. Preface: I chose this day not by chance. Later you will find out why.

The position of assistant waiter (waiter assistant) includes many responsibilities and job changes (starting from work in canteens for service staff, room service (delivery of food to cabins) and ending with work on the 10th deck where there are various types of buffets, a pizzeria , sandwich shop, etc.). At the end of my contract I worked in the so-called. "bistro team" This day shows the life (work and rest) of a waiter who works in a bistro team.

Depending on the day (whether we are in a port or at sea all day), I wake up differently, but, as a rule, half an hour before work. It’s very hard to get up at half past 6 in the morning, so it’s almost a quarter before I got up.

Our cabins are small, but there is enough space. I washed my face and got dressed for work

Almost a standard picture - my employees came early to room service (where we check in in the control room) and drink coffee (or have already drunk and are waiting for those who are still drinking). These are girls from Ukraine

The night shift room service is fully operational. And I’m leaving from the 6th floor to the 3rd, where the main galley is located (the main ship’s kitchen + dishwashers).

There are already about 200 orders waiting for us on the line. Guests place breakfast orders on their doorknobs the night before, indicating what they want, quantity, delivery time, their name and cabin number. The room service night shift (where I once also worked) sets out trays with napkins, on them are placed cards with orders, mugs, spoons, cereal, sugar, cups of cream - everything according to the orders on the cards. We take turns taking orders and reporting the rest (yogurt, coffee-tea, bananas, bread, butter, milk, etc.). Order cards are laid out by time (usually from 5:30-10:00).

The corridor with the guests' cabins, along which I carry the order. This time I got an order to the front of the ship. Since the place from which we take orders is located towards the back of the ship, I have to walk almost the entire ship, which is not close. But I love these orders because I can walk back along the open 4th deck and relax a little.

The order was delivered, they even left me a good tip ($4). Great start to the day! (but, unfortunately, I didn’t have much luck with tips later). The inscription on the card is “Rise and Shine” - literally “rise and shine” in our way.

This is the open fourth deck. There are rescue boats on the left, fresh air...

... the island of St. Martin is on the horizon, which means we’re approaching.

Sometimes I return to other decks (inside the ship)

Saint Martin - view from the deck of our liner

All orders have been delivered - we are taking the remaining stock back to Room Service

Oh yes, before each start of work and after finishing work we check in at a special machine. The clock says 9:31

I'm going to my cabin A-561

I quickly change clothes and at 10 am my friends and I are already outside the ship

There are a lot of people in the port, as there are 4 large ships, one of which is Oasis of the Seas- most huge liner in the world. The girls in green offer to try a coconut cocktail. I tried it before, but I have a tradition of always taking these free samples. Since this is my last St. Martin (well, the port in general) on this ship, I bought myself a whole glass of this delicious “coconut smoothie”.

We go to the beach (one of our few ports where the beach is relatively close and can be reached on foot).

Before we went swimming, we decided to surf the Internet. Wi-fi reaches from that Honky-Tonk bar. My friends are in the photo.

Segways are quite popular here (I rode one myself once).

Finally we went swimming and jumping off the pier..

Cruise ships are visible in the distance (including ours - the first one)

Then we went for a walk through the streets of Philipsburg. Someone was taking pictures of the girls, I also decided (many of them even posed for me, as it turned out.

On the way to the ship I noticed mountain goats. I had seen them sometimes before and really wanted to see them that day, and fortunately...

It's time to get back to the ship. There are 2 days at sea ahead.

Of course, hungry, we immediately ran to the canteen, but alas, we were 7 minutes late. The line is empty. The time is 13:37.

But we have friends who work there and they gave us something to eat.

Even on this day, they were open to all staff. waterslides. I had been several times before and didn’t want to miss another opportunity.

There was still an hour left before work started, I decided to listen to music, but, of course, I fell asleep. Luckily, I always set an alarm just in case this happens.

Another “Clock in” before starting work.

In the evening, everyone from the bistro team works on the 10th floor called LIDO, where the Gathering restaurant is located. This is exactly the place where buffets and various establishments are collected fast food. I would like to note that all food on the ship is free (that is, included in the price of the cruise), so guests eat a lot.

Most waiters are responsible for cleaning tables after guests. My job is to group glasses and mugs and replenish drink stations. The work is not very hard, but it is constant, non-stop. Often you have to wash the cups yourself (using the dishwasher, of course) when the dishwashers don't have enough time to deal with the cups.

Here is our typical beverage station, of which there are 6. There is a juice machine (but in the evening only lemonade and iced tea), an ice and water machine, a coffee machine (regular and decaffeinated) + hot water for tea and there is also a machine for making hot chocolate. I have to replenish them all and wipe them down.

View of the establishment. Below you can see the line that opens at 6 pm.

The Oasis of the Seas sets sail - a breathtaking sight. People wave to each other from the liners.

I had to go to the toilet - I walked through the guest area. Room cleaning is in full swing.

View from the 9th floor to the 3rd (lobby).

At 21:00 I have dinner. There is nothing in the staff canteen anymore (and my recent employees are in full swing), so I took food from LIDO (where I worked before).

Also on our ship on Wednesdays at 10 pm there is such entertainment for guests as a Mexican fiesta. These are basically mass dances + some kind of competition. This is all happening on deck 10, so I walked out of the restaurant to the pool to take pictures.

There is also a Mexican buffet open on Wednesdays at 11 a.m. This is very beautiful, although it is more work for the waiters, and for everyone else too. Indian made of ice.

And this one carved from a watermelon...

At 23:00 another shift arrives and we “bistro team” are released to rest. On the way to the cabin. Someone is playing ping pong.

I changed my clothes and went to the gym to work out a little. I go to the guest gym, which is on deck 12. There are standard announcements near the elevator.

I decided to go to the dining room. At this time we have a “night owl”. Of all this, I only want fish (salmon and tuna), which is what I usually take...

... but I refused because I didn’t risk mixing fish and recently drunk milk. I went back to the cabin.

It was a long day. Time to sleep. Tomorrow at 7 I go to work.

- (Gol. kambuis). Kitchen or cast iron stove on a ship. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. GALLEY. kambuis. Kitchen or iron stove on a ship. Explanation of 25,000 foreign words included in... ... Dictionary of foreign words of the Russian language

- (Galley, cooking range, caboose, cook room) a cast-iron stove for cooking food for the ship’s personnel, placed on sailing ships in the bow (on ships and frigates on the opera deck, on small ships on the lower deck, and on merchant ships on ... ... Maritime Dictionary

GALLEY, husband's galley. a kitchen on a ship, an iron stove, with boilers, etc. Galley, related to the galley Dahl's Explanatory Dictionary. IN AND. Dahl. 1863 1866 … Dahl's Explanatory Dictionary

galley- a, m. cambuse f. tavern; galley naked combuis. 1. Ship's kitchen. BAS 1. Cambuis. Regulations for skippers and others arriving on merchant ships at the ports of the Russian state. 1724. ES. 2. The ship has a cast iron or iron stove with a boiler. BAS... ... Historical Dictionary of Gallicisms of the Russian Language

galley- and an outdated galley... Dictionary of difficulties of pronunciation and stress in modern Russian language

- (from Dutch kombuis) ship's kitchen... Big Encyclopedic Dictionary

GALLEY, galley, husband. (Dutch kombuis) (mor.). Kitchen or cast iron stove with boiler on a boat. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

GALLEY, huh, husband. (specialist.). Kitchen on the ship. | adj. galley, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

Noun, number of synonyms: 2 Germanism (176) cuisine (18) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

A; m. [Gol. kombuis] Kitchen on a ship. ◁ Galley, oh, oh. K furnaces. What a pipe. * * * galley (from Dutch kombuis), ship's kitchen. * * * GALLEY GALLEY (from Dutch kombuis), ship's kitchen... encyclopedic Dictionary

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