One routine working day for Dmitry on a cruise ship. Caboose - What it is and what it is eaten with (15 photos) Three main items

It is enough to stand in the galley for a day to lose interest in cottage cheese, sour cream, the first, the second. In the galley you can only eat compote. It's made from dried fruits. There's probably just some dead worm floating around there, or, at worst, the orderly will crawl into the lagoon with his sleeve...
A. Pokrovsky “Cottage cheese”

The galley is the kitchen on the ship, for those who don’t know. They prepare what they call food in the navy.
I became acquainted with the galley at a military training camp after my fifth year at the institute. This is when students play soldiers for a whole month, in our case sailors, so that after that they can proudly press a machine gun to their chest and pronounce the words of the oath, and, having defended their diploma, no less proudly be called reserve officers. Before this, they are forced to make even more unimaginable sacrifices for three whole years: wear blue jackets one day a week and not be late for the first pair on these days. And all for the sake of not giving two years of your life to the Motherland, and if you give these years, then at least with more significant shoulder straps.
Of course, I already knew the word “galley” and what it meant too. And I even expected that on the training ship “Perekop” I would have to deal with some semblance of a lack of comfort, although our training camp, in comparison with the real service, can easily be called a vacation in a boarding house with a beautiful view of the Petrovskaya Harbor of the city of Kronstadt. Nevertheless, the galley made an indelible impression on me, overshadowing the rustling of rats under the bunks, the aroma of nineteen pairs of socks in the cockpit, the “dog watch”1 and the snoring from the neighboring bunks. There is also a latrine on the ship, but so be it, let’s not talk about sad things at all.
It is worth mentioning the ship itself. “Perekop” - a trough with eight thousand tons of displacement, built in socialist Poland, was what is called “slow”. That is, he did not go to sea. The technical condition did not allow it. But it made it possible to take on board up to four hundred cadets undergoing “ship practice”, and for this reason proudly be called a ship of the first rank, although in terms of displacement the ship did not qualify for this very rank. The Perekop crew consisted of a dozen officers and two dozen “lower ranks.” Out of one hundred and seventeen required according to the staffing table. The latter were all “one year old” with the rank of no lower than senior sailor.
His sistership Smolny was moored next to the Perekop. It went to sea, had a full crew, and soon after our training began, it landed in Germany with a load of cadets on board. The third steamship in their series, the Hassan, has long since gone under the torch.
And then we, Korabelka students, appeared at Perekop. After loading onto the ship a motley crowd with trunks of a clearly civilian appearance, this very crowd was forced to change into the tired blue jackets that had to be worn on those days when it was impossible to be late for the first class, and was called a company of cadets. We had to be boys in blue for a few more days, after which we were given work dresses. Our platoon was placed in a cockpit on the third deck on the port side; the portholes, as I already said, opened up a view of Petrovskaya Harbor.
Immediately after check-in, the distribution of outfits began. There were quite a few of them: a company duty officer, a canteen duty officer (appointed from the squad commanders), an orderly (two people), a dishwasher-plater (two people) and, finally, a galley worker (two people). Considering that almost every day there was an outfit for potatoes, half the company was not bored.
Our platoon commander Dima, without further ado, immediately assigned me to the galley along with the botanist Andryusha from the department of nuclear installations. For a whole month he followed me, consistently being my partner in all outfits. Being entirely in his own inner world, a persistent rejection of the external world, combined with incredible boringness, made Andrei extremely difficult to communicate with.
“Well, Andryukha, let’s go to work,” I told him, and we went to the galley, at the disposal of the foreman of the second article Zhenya, who occupies the high position of cook on the ship.
We didn't have to go far. The galley was located just opposite our cockpit on the starboard side. It was preceded by a small room with a bathtub, similar to those in which people perform ablutions, and here it was intended for storing peeled potatoes. There were also three bags of root vegetables, awaiting the cleansing ritual. The galley itself turned out to be a spacious room with white tiled walls and a dirty brown tiled floor. Along the side there were cutting tables, opposite them, closer to the centerline, there was an even row of large metal cauldrons, and at the bow bulkhead there was a stove, a stump for chopping meat, a window into the dining room for transferring food and a large automatic meat grinder. To top it all off, some pseudo-musical sounds were heard from the corner; there was a tape recorder there.
Among all this splendor, in addition to Andryukha and me, I noticed four more living creatures: a small blond cook Zhenya in a white robe, two sailors in vests and a large red cockroach crawling along the stove in the direction of the north-west. We immediately captured the entire attention of three of the above-mentioned representatives of the fauna, only the cockroach continued to crawl about its business, without being distracted by trifles like Andrey and me.
- Guys, who will you be? – Zhenya asked.
- Yes, here we are... From the first platoon... We were sent here... - I was also a little confused.
- Sent, you say. It’s good that they sent us here, and not to hell... - Zhenya said, and the sailors laughed. - Although, one x..., here and there. You are probably cadets?
- Yeah, cadets.
- Well, screw yourself. Get to work. What's your name, by the way?
- Basil.
- Andrey.
- I'm Zhenya. These are Dima and Oleg,” he pointed to the sailors.
- Ahh... What should I do?
“Here’s a mop, here’s a bucket, here’s a rag, and here’s the floor,” the one introduced as Oleg pointed to his feet. - Forward.
Andrey reached for the mop.
- Wait, you fucking! – Zhenya stopped him. - Change your clothes first. These blue jackets of yours are a dress uniform. You'll get it dirty.
“Casual,” I corrected him, and we went to the cockpit to change clothes.
The expression “f... yours” in the navy is not an insult at all, but simply an appeal to a person below you in the table of ranks, or equal to you.
We could only change into training suits. Our meager wardrobe did not provide any other alternative.
- Oh, that's another matter! – Zhenya said when we returned to the galley. - Now let's get to work.
Andrey and I looked at each other. Each of us wanted a partner to wash the floor, not him. For several seconds there was a silent struggle between us, a kind of staring contest. In the end, Andryukha was the first to break down: with a sad sigh, he rolled up his sleeves, took a rag and dipped it into a bucket. Then he began to carefully squeeze it out.
- Not this way! Oleg stopped him.
We stared at him in surprise.
- I’ll explain. You,” he pointed at me, “are watering the deck with a bucket, and you are scrubbing it with a mop.”
Here Oleg and Dima demonstrated how this should all happen. The deck of the ship is not flat, but convex, so the hull is stronger, so all the dirt and waste from production, along with water, were sent by gravity into the drainage hole in the deck at the side; what did not drain on its own, was pushed there with a mop. Further along the wastewater system, all this ended up overboard.
“And now the same from the very bow bulkhead,” Kostya handed me a bucket and Andrey a mop. - Execute!
We got through cleaning the deck pretty quickly. Andrey worked quite well as a mop, but he was in too much of a hurry, as a result of which I splashed water on his sneakers a couple of times.
- Now what? – I asked when the work was finished.
“Nothing,” Zhenya said after some thought. - Rest for now.
Oleg brought two chairs with broken backs from somewhere in the utility room for us, and placed them between the stove and the tree stump for chopping meat. After we sat down on them, the sailors began to ask us who we were, and we asked them, how they served. And it seemed to me that they served well. The sailors lived two by two in four-bed cabins (afterwards they showed them to us, not luxury rooms, of course, but nevertheless), they were regularly released on leave. “Non-statutory” was completely absent on the ship for two reasons: firstly, the officers carefully monitored the relationships of the personnel; secondly, as I already said, all the conscripts were “one year old”, there was no one for them to drive.
While we were talking, Zhenya stood at the stove and conjured over our dinner today. A couple of times he asked us to fill the large lagoon with water from the boiler and drag it to the stove. So far everything was not bad, except for the fact that the tape recorder was playing a cassette of his wife’s favorite band “Cabriolet”. Those who have heard will understand; those who have not heard, listen and understand.
Soon Kostya, who was acting as company duty officer that day, came running into the galley. Maloy and Lenya the billiard player trudged after him. Both were wearing tracksuits.
“That’s it, your shift is over,” Kostya turned to Andrey and me. - Now Maloy and Lenya are entering the galley.
“What a pity, we’re just getting the hang of it,” I feigned disappointment. - Let's go, Andryukha.
In the cockpit I changed clothes and fell onto the bunk with a book in my hands. I took a volume of Zhitinsky’s fiction with me to the training camp; it should have been enough for me for a week, and they promised to let us go home for the weekend. The majority of my newly-minted “colleagues” sat in cans around two tables, on which bags of cookies and baked goods were laid out in large quantities, and waited for the water to boil in the electric kettle. Despite the fact that our officers strongly recommended three meals a day in the canteen plus “evening tea,” the process of devouring all kinds of buns and “doshiraks” in the cockpit almost did not stop throughout the month. As a result, some people returned from the training camp having recovered significantly.
Half an hour later, a lathered Kostya came running again:
- F..I, guys! Let's go back to the galley.
- Us again? I was surprised.
- You again. You have to work there until five o'clock tomorrow evening. I just got it all mixed up.
I had to put the book down and change clothes again, and then look for Andrei, who managed to go somewhere. I found it on the left side waist, where we usually had formations during checks. Andrey was sitting on the bollard, fixing his thoughtful gaze on the ferry leaving the pier.
- Andryukha! – I turned to him. - Lafa is over. Let's go back to the galley.
- How can we get back to the galley?
- Silently. Easy and relaxed. Kostyan mixed everything up, the kulibin is riveted. Our labor obligation is until seventeen zero tomorrow.
- Wait, who told you this?
- Yes, he said it himself. Holy shit, Andryukha, stop being boring and let's go to work. And don’t sit on the bollard, you’ll get rheumatism.
Andrey continued to bore for another five minutes. Our above dialogue was repeated three more times. Ultimately, I called Kostya. He was laconic and convincing in a Spartan way:
- Fatty, stop peeing and go to the galley.
Zhenya and the sailors were very surprised when we returned again, kicked Maly and Lenya out of the galley and expressed their readiness to continue working.
“This is the stupidity of our superiors, nothing special,” I told them, and they agreed with me.
Dinner was approaching. I was assigned to cut bread for the whole company, Andrei was assigned to open cans.
I went to the rack with bread and took a white loaf. It was half covered with mold, and seemed somehow light to me. Turning the loaf over in my hands, I discovered a small hole in it. Then I broke it in half. There was almost no pulp inside.
“Rats,” I heard Oleg’s voice from behind. - What, you’ve never seen rats eat bread?
- Now I saw it.
“Take this bread,” he pointed to another rack. - He seems better. And we’ll throw this one to the seagulls.
I chose ten “better” loaves. Then he took a knife and carefully cut off all the mold, after which he began to cut the bread into slices. When I completed my task, I had to help Andrey, who still couldn’t get rid of the canned food. From the window leading to the dining room, excited exclamations were already heard, “let’s eat” or something like that. Zhenya distributed buckwheat and jelly into pots, we took them to the window, where they handed them over to the cover-washers. Following the pots, tin cans and jelly were sent to the dining room.
- Will you eat it yourself? – Zhenya asked. - You are left here.
“We will,” I answered, “of course we will.”
We went to the cockpit to get our mugs and spoons; we were given bowls that replaced plates. Subsequently, they began to buy disposable plastic tableware. Andrey and I washed our hands right in the galley, from the boiler. In general, it was very difficult on the ship with water, as, indeed, throughout Kronstadt. It was given three times a day for five minutes at a time when all the personnel should be in the dining room. Even in the evening you could run to PEZh2 and, after treating the watchman with a cigarette, beg for water in the shower. Oh, if you only knew how kind and helpful a Russian sailor becomes if you treat him to a cigarette.
We had to eat with our bowls on our knees. But instead of jelly, there was orange juice splashing in our mugs, and instead of a stew from 1970, there was quite fresh herring in the bowl. Zhenya snatched all this for us from the officer’s dinner.
Andrey and I did not enjoy our privileged position for long. The cover-washers began returning the pots to the galley that we had to wash. They themselves washed only the bowls, and they had detergents purchased in advance for this. We had to wash the pots and peel off the burnt porridge in the lagoon, having only cold water available. The only boiler in which the heater was working ran out of water, and it was not possible to replenish its reserves earlier than in the morning.
There were no particular problems with the pots; after wiping with a rag, rinsing and not very close visual inspection, they could be considered clean. With the lagoon everything turned out to be much more serious; the burnt buckwheat did not want to part with it. Finally, I couldn’t stand it anymore, I went to the canteen and took the Fairy from the cover-washers of our platoon. Of course, it is said strongly - he took it away, rather, he borrowed it, especially since they were already finishing their work. Andrei and I still had to grace the company with “evening tea.”
In addition to the traditional breakfast, lunch and dinner, “evening tea” was provided on the ship. Exactly at twenty zero-zero, the company personnel (more precisely, those who they could find) were herded into the dining room for the fourth time that day and each was given a glass of tea and white bread with butter. Personally, I was rarely found, during which time I preferred to play table tennis in the classroom, which was located one deck above. And I could drink a cup of normal tea with a normal mould-free bun at any time of the day or night, if I wanted to.
Zhenya told us to take the lagoon that had just been washed from buckwheat, pour a large pack of tea into it, fill it with water and put it on the fire. After that, I cut the bread again, and Andrei divided the butter for each of the four platoons. When the liquid in the lagoon began to boil, we lowered it to the floor, and Zhenya began pouring tea into the pots with a huge aluminum ladle.
After “evening tea,” the company had an “evening walk.” I saw what it was once. People are lined up in platoons in two columns, and they circle around the pier. While our comrades were “walking,” Andrey and I once again washed the pots and lagoons.
“That’s almost all for today,” said Zhenya. “All that’s left is to wash the deck and we’re free until tomorrow.” Come here tomorrow at six.
Before going to bed, I amused myself by going to the formation on the occasion of the lowering of the flag, although I might not have done this, since I was officially in uniform.

Getting up on the ship at exactly six in the morning, but already ten minutes before the appointed time, the rumble of lockers being pulled out from under the bunks began to be heard in the cockpit. Some of the comrades seemed to be unable to sleep, and they were in a hurry to start a new day.
I opened my eyes and found myself on the bottom bunk assigned to me, lying on my back. The first thing I saw was the face of my friend Sanya, our company foreman. He was hanging from the top bunk and looking at me. He looked for a long time, probably trying to remember where he had seen this sleepy, wrinkled face before.
- Vietnamese3! he finally said. - Why did you fuck me at night?
- Didn't understand? – then I really didn’t understand him.
Understanding came to me a little later. The fact is that Sanyok has a very heavy build, and the bed under him sagged significantly. That’s why, tossing and turning in my sleep, I kept touching him with my knee and shoulder.
- Command to get up, make the beds! - announced the ship-wide public address system.
I rose from the bunk, stood on the cold, blue linoleum deck with my bare feet and began to get dressed. All my comrades, like me, were dressed in training suits; they had to do morning exercises on the pier. I looked out the window. Behind him was a gloomy, damp morning. There was not a soul on the embankment. Only a huge gray cat, defying the bad weather, sat on the forecastle of a minesweeper moored nearby and washed itself. At that moment I thought, it’s really nice that I don’t have to go to the pier with everyone else.
The door to the galley was locked. But Andrey and I didn’t really have time to rejoice at this circumstance; Zhenya came and opened it. Once inside, I heard some rustling and the crash of dishes falling on the floor. These were the rats, who were in charge of the galley in the absence of man, who sensed his approach and began to scatter to their holes. I even managed to notice a bald rat's tail in one of the corners.
- Why don't you get a cat? I asked Zhenya. - There is one on the minesweeper, I just saw it myself.
- By the way, I asked them to borrow a cat for a week. More is not necessary. Then everyone will start feeding him, he will become insolent and stop catching rats. So far, they don't.
Zhenya put his favorite “Cabriolet” cassette into the tape recorder, pressed “play” and began giving orders. He sent Andrei to cut bread, and pointed me to a cast-iron frying pan covered with an impressive layer of fat:
- At night these goats, Dima and Oleg, caught fish and fried them. Wash it off please.
I spent about an hour washing this frying pan. Again, I only had cold water at my disposal, and there was no one to ask for “Fairy”. In fact, the pan remained greasy. I pushed it as far as possible so that it would be less visible to the cook. Then he tried in vain to wash the grease off his hands.
While I was fiddling with the frying pan, Andrei managed to peel the onions, and now he pestered Zhenya with the question of where to put the scraps.
“No fawn in the lumik,” the cook answered, smiling.
- Where?
“Yes, you throw everything into the container, just be careful,” Zhenya clarified.
- Where where?
In the end, he had to take the bowl from Andrey and demonstrate what to do with it. He went up to the porthole, stuck his head out, made sure that no one seemed to be looking from the Smolny in the direction of the sistership, and poured the contents of the bowl overboard.
Oleg brought briquettes of powdered jelly from somewhere, poured them onto the table and began to show me what to do with them:
- You take a mallet and hit the pack. That’s it,” followed by several powerful blows on the briquette. – Now you unwrap it, knead it and throw it into the lagoon.
I had no choice but to crush the pinkish powder with my greasy hands. There was only one consolation: I definitely won’t drink this jelly.
When Andrei and I were thoroughly enjoying washing the lagoons after breakfast, an officer with the shoulder straps of a lieutenant commander came running into the galley, looking like an angry gopher. His righteous anger was directed at the cook Zhenya:
- Zhenya, why the f... wasn’t at the flag raising?!
- Uh... Trish captain-lieutenant, I haven’t heard a big gathering...
- Don't f...di! You heard everything perfectly! In addition, he himself must keep track of time.
- Seriously not heard! Zhenya also raised her voice. - And in general, I can’t leave the stove, I have to feed a company of parasite cadets! Fuck it all... I'll give it up and go raise the flag!
“You, I see, comrade sergeant major of the second article, are completely oh ... and,” the officer suddenly switched to “you,” “you will be punished.”
- Don't give a damn! – Zhenya snapped and turned to the stove.
Kap-ley also turned and left. I was shocked. So much for discipline and subordination.
“I have three months left before demobilization,” Zhenya caught my perplexed glance. - No, he won't do it to me.
A few minutes later, another commander appeared in the galley, a lower rank - a senior midshipman. But it was in front of him that Zhenya almost stood at attention.
“So,” said the senior midshipman, looking around. - Whom are you here for ... th?
When a boss threatens to “fuck” a subordinate, you shouldn’t believe him. He cannot do this; this type of punishment is not provided for in the disciplinary charter.
The senior midshipman's gaze settled on Andrei and me.
- Who are they? - he asked.
“Stu... uh... cadets of GMTU,” I tried to make my face more serious just in case. - At military training here.
- Yeah! Cadets! – the senior midshipman perked up noticeably. - Come on, follow me, guys!
He took us into the hold. It was very damp there, there was barely a dim light on. There were huge quantities of tin cans on the shelves and racks, and bags of various cereals and potatoes lay on the deck.
Once every two or three days, a food van from the warehouse of the Leningrad naval base drove up to the ship, and the food hold was replenished. Our company was sent almost in full strength to unload the vehicle. Participating in this event was very profitable: the midshipman could reward those who showed special diligence and zeal with something, say, two cans of condensed milk. And if you combined a couple more cans of condensed milk, you’d already get four cans... However, it’s not for me to teach you arithmetic.
“Yeah, if we get torn away from the pier, we won’t die of hunger,” I assessed the amount of provisions. – The ship has great autonomy in terms of food supplies.
“That’s for sure,” the senior midshipman agreed. - Only if there are no cadets. These will devour everything at once. So, guys, we each take a sack of potatoes and drag them to the bathroom, you know where it is.
A few days later, a company of cadets appeared on the ship, and I was convinced that he was not joking. The cadets are an eternally hungry people; unlike us, they always demanded more in the canteen, while, just like us, they constantly chewed something in the cockpit. Once I myself saw how the mother and father of one of them drove right up to the ramp in an Opel and handed their child two healthy bags of groceries. He was unable to bring them to his cockpit; his comrades tore the bags to pieces in the corridor.
The sack of potatoes that I had to carry three decks above weighed about the same as myself. Andrey and I rightly decided that it would be much more convenient for the two of us to carry one bag and then return for another. And then we almost overstrained ourselves. And when they went for the second bag, the door to the hold was already locked. This is not to say that we were very upset about this circumstance.
The whole day we washed something, carried it, scrubbed it, cut it, cleaned it and washed it again. And all to the endless tunes of the “Cabriolet” group. When our replacements from the second platoon arrived at seventeen zero, I realized that I was no longer afraid of anything on this ship.
And then I didn’t drink jelly for three days.

The penultimate day of training. I'm a galley worker again. Again I have Andryusha as my partner. I’ve just cut bread, I’m sitting on a chopping tree stump, watching the cadets wash the porridge out of the cauldron. Now they do all the dirty work. There’s a tape recorder next to me, I’m rearranging the cassettes, so I’m working as a DJ. I hid the cassette with “Cabriolet” as far as possible. I wonder if Zhenya even found her later?
Guys from the second platoon appear in the galley with a video camera, recording events “for history.” I take them to the bread cutting table, take a loaf with a hole in the side, break it in half and hold it close to the camera lens:
- Here, the waste products of rats.
“I also ask you to note that the bread is moldy,” says the “director” of the film to his “cameraman.”
They leave, I return to my starting position. Andrey comes up to me:
- We need to open the cans.
“Don’t you see, I’m busy,” I change the “Cinema” cassette in the tape recorder to “The King and the Jester” and press “play.”
The company duty officer comes running:
- All outfits for today are canceled. Everyone was ordered to get themselves in order and prepare for the oath.
- What are we going to eat for dinner? – the head of the canteen attendant appears in the window.
- Who ordered? - I ask the duty officer.
- Hakobyan.
- Ahh... Hakobyan...
Captain of the first rank Hakobyan is a serious person. If he ordered, you must obey. I leave both attendants to argue with each other and go to the shower myself. Our war games are coming to an end. Tomorrow is the oath, and go home.
_________________________
1 The watch period is from 3.00 to 7.00 am. At this time I really want to sleep. I propped up the door with a stool so that the inspection officer would not come in unexpectedly, and lay down, without undressing, on top of the blanket.
2 Post of energy and survivability.
3 One of my nicknames. Hu Do Shin.

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 the cook have always been on the ship and 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 Dutch (Dutch. kok), comes 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 - specialties of military nutrition.
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 here too. 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 up 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. We go.
On the right is the elevator to the team mess and the campaign cabins. The worm elevator takes 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. Represented? 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 guaranteed. 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 broth in large quantities, we use a preparation kettle. 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. Without days off and 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. Large ships have 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 a gaping 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 standard 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 from day to 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 so. 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 along the ladder with a tray. 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 dishes should be washed and dried. Cauldrons and frying pans too. The galley deck 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.

The kitchen on a ship (galley) is a special place. The result of the voyage depends on its arrangement and the professionalism of the cook. Energy-intensive appliances are installed in a small room. The ship's kitchen provides modern technical solutions: the ability to bake bread and pastries, make coffee, offer dietary dishes on the menu, and feed the crew and passengers of the ship with food made from fresh ingredients.

The life support system of any ship cannot do without a galley. The occupied area and equipment of the galley room depend on the functions, tasks assigned to the craft and its type. It is impossible to do without an equipped ship's kitchen.

Three main titles

The range of galley equipment is approved by the requirements of SanPin 2.5.2-703-98. Mechanization of the kitchen for ships requires the presence of three components that are required when completing the galley. Let's talk about them below.

Plate

The kitchen on the ship is equipped with devices, the design of which, for example, kitchen stoves, differs little from ordinary ones. Important aspects of such a slab are:

• Compactness – every centimeter of space on the vessel is calculated;
• Durability - the unit must withstand long operating cycles with maximum load;
• Anti-tip devices (holders) – during rolling, the dishes do not move off the heating surface and do not fall from the stove;
• Heating adjustment;
• Cooking at least three dishes at once in sufficient quantities for the ship’s crew;
• Baking bread in a stove oven;
• Thermal insulation of external side surfaces (up to 45ºС).

Of course, the stove in the galley of a trawler will be very different from the setup in a restaurant kitchen on a cruise ship. But the general features given above will still remain. Galley stoves are installed on ships of various types and are used for preparing nutritious meals.

Electric stoves in the galley must operate in harsh tropical conditions (+ 45ºС) and at low temperatures (– 10ºС). The humidity level should be maintained at 75%. The maximum possible (98%) will lead to a decrease in the upper limit of positive temperatures (35ºС).

For small-sized stove models, control system elements (packet switches) are built into the housing. Such stoves are powered by a simple plug. The remaining samples are controlled by equipment installed on separate switchboards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer casing).

Boiler (tank for heating water)

A kitchen on a ship, like any other, cannot do without hot water. Boiling water is a universal product. It is used to prepare dishes, process food before slicing and storing, wash dishes, and use it as a drink (for brewing).

The special qualities of ship boilers correlate with the parameters of galley electric stoves. But first of all, you need to pay attention to the performance of the tank. The device must produce the required amount of hot water within a certain time. The volume of boiling water produced is calculated individually for each ship.

A boiler is a container with heaters inside. The cladding applied on the outside prevents contact with a hot surface. The tank is installed vertically and fixed. Extremely useful in galleys with small spaces. Quickly heats water and maintains its temperature.

Makes tank maintenance easier:

• The presence of an additional tap for draining water;
• Semi-automatic control system;
• Protection against accidental switching on of the tank without water.

A valuable parameter of the boiler is the anti-corrosion coating. The difference in the hardness of fresh water coming on board from different sources has a negative impact on the tank design. A high-quality coating will provide the boiler with a long service life.

Fridge

Preserving food during a voyage is the main task of a galley refrigeration unit. An ordinary household refrigerator can cope with this role. However, in most cases, household-grade refrigeration units are not used on ships.

A kitchen on a ship requires the installation of a refrigerator with a reliable fixation (fastening system) so that its body does not move due to vibrations of the ship. It is recommended to install locking devices on freezer doors to prevent accidental opening.

The required working volume of the refrigeration unit is determined according to the number of crew/passengers and the type of ship (cargo/passenger). Specialized ship refrigeration devices with various types of freezing have been developed: water and air.

Plus two units

The development of technology has made it possible to provide kitchens for ships with the latest multifunctional equipment. Two types of equipment are most widespread.

Microwave oven

Microwaves can be found in almost every kitchen. They also found their niche in galleys. On ships there are professional-level microwave ovens and general-use models. This is due to the fact that microwave ovens are not included in the mandatory equipment range, but the kitchen on the ship can be equipped with similar devices as needed.

The owner of the vessel/captain himself decides on the presence of such a device in the galley. This fact does not have much impact on the popularity of using microwaves in the fleet. There are no special galley characteristics for a microwave oven. The main thing is that there is a place for it.

combi steamer

The range of functions of the device is extremely wide. Thanks to the combi oven you can:

• Thermally process food: dry and wet methods;
• Prepare a full set of dishes in the “second” category;
• Bake the meat;
• Take up baking (bread, pastries).

A ship's kitchen with a combi oven has a number of advantages:

• The cook spends less time cooking;
• Inclusion of dietary dishes in the menu;
• Possibility to significantly expand the diet;
• Prepare more complex dishes.

All equipment in the galley is necessarily certified by the Russian Maritime Register of Shipping and the Russian River Register.

Manufacturers of galley mechanisms in Russia

Not a single manufacturer deals with the marine theme of kitchen equipment in its pure form. There are very few domestic suppliers of galley equipment. Among them, three enterprises can be distinguished:

1. Concern "Termal" (Nizhny Novgorod) is a supplier of a large number of various accessories and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are at the design and modernization stage. The company has established a dealer network in the CIS countries and is actively developing cooperation with foreign countries.
2. OJSC Chuvashtorgtekhnika serially produces two modifications of combi steamers in a marine version. Russian models are much cheaper than imported ones (3-4 times). The company can also manufacture other devices.
3. Planeta LLC (St. Petersburg) has been supplying a wide range of galley electrical equipment for 20 years. All information about the company's products is posted on its website.

A kitchen on a ship needs high-quality equipment that is easy to use and ergonomic.

Prepare pastries and coffee

Galley mechanisms of the bakery and confectionery type differ from land-based equipment: they are small-sized and highly reliable. Professional kitchen equipment for ships perfectly solves the problem of individual preparation of pizza, confectionery, pastries, and bread.

Suppliers offer a wide selection of ovens of various sizes and modifications. The operating cycle of such ovens allows you to bake several different products at once, or a large batch of one item. An automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee making machines are not in short supply. The problem of the high price of coffee equipment is solved by purchasing equipment that has already been used, but has not lost its working qualities.

Auxiliary equipment

There is a wide class of devices with electric traction or manual drive. The most complete set of such equipment is available on large ships (liners, ferries), where restaurant-level service is required and a large number of people need to be fed. Such a kitchen on a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), and potato peeling machines.

The list of units is quite long. What specific devices will be mounted in the galley depends on the ship's designers. The ship owner retains the right to modernize the galley space and equipment.

galley furniture

The specificity of galley furniture is operation under conditions of prolonged exposure to an aggressive environment. Galley utensils are constantly exposed to: moisture, particles of detergents, brine and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, furniture for a ship's kitchen is designed with a careful selection of durable materials that can withstand an aggressive environment and not suffer mechanical damage.

The production of non-mechanical galley equipment has been mastered at many factories in Russia. Today, domestic manufacturers successfully compete with foreign companies. The quality of specialized galley furniture supplied to ships is no worse than imported samples. The price of Russian products is lower. Both military and civilian shipbuilders prefer to work with galley furniture suppliers within the Russian Federation.

Russian manufacturers have developed many marine furniture products, including galley furniture:

• Preparatory galley tables;
• Bread cutting tables and tubs;
• Sinks of various options with different numbers of sinks (1-3);
• Cabinets for storing food, dishes, chest cabinets;
• Shelves (for storing plates, cutting boards, and other galley utensils);
• The box where the salt lies;
• A board to record the layout of products.

The design features of furniture for a ship's kitchen take into account the volume of the galley space, the number of crew, the mode of autonomy, and the provision of rations. These factors influence the choice of ready-made equipment samples or individual sketches are developed. Various options for the layout of the kitchen for the ship are taken into account.

Wash dishes and clean the air

The dishwasher and hood are devices not intended for storing and preparing food. But it’s hard to imagine a modern equipped kitchen without them. The first saves time for galley workers (they are not distracted by washing dishes). The second makes it possible to cook in comfortable conditions, eliminating unpleasant odors and microparticles of food ingredients.

Ship modifications of instruments are created according to the same principles as other galley equipment. The main requirements are compactness, long service life, immunity to negative environments.

Configuration example

Yachts - small small vessels have their own classification. The number of crew members can reach two dozen people. Accordingly, the area allocated for the galley is completely small. But even in such a small space there are about 7-10 devices. The quantity and functionality of equipment, on the one hand, is determined by the required minimum set of equipment, on the other hand, by the wishes of the crew members and the capabilities of the vessel owner.

The class of yachts was created for sea travel. The set of instruments necessary to create comfort on board during long voyages and stops far from land may look like this (the equipment of the galley of the yacht “Nikolaev” is shown):

• Oven;
• Dishwasher;
• Fridge;
• Glass panel for heating food;
• Ice generator;
• Coffee machine;
• Freezer.

The ship as a home

The reasons for using a ship as a home and not as a watercraft can be different: economic, political, romantic. Such a home needs to be furnished seriously. The kitchen for the boat house is purchased at a regular furniture showroom.

Unlike the galley of a ship plying the waters, the kitchen of a house-ship does not require strict characteristics from equipment and furniture. It is not necessary to install purely marine versions of devices.

Professional equipment can be replaced with ordinary household equipment. There is a reason to use the services of a designer. The ship's small kitchen can accommodate a refrigerator, oven and sink. You can organize enough space to store dishes. Use the countertop as a cooking area, and connect a kitchen table if necessary.

A pull-out basket can fit into the design. The space under the oven is functional: utensils used for baking are placed there. The interior of the kitchen is configured taking into account the wishes of the customer. Most equipment can be covered with colorful facades. The choice of color scheme will be left to the client – ​​the owner of the house-ship.

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 the Carnival Dream cruise ship as a restaurant service worker. Preface: I chose this day is not accidental, 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 personnel, room service (delivery of food to cabins) and ending with work on the 10th deck where there are various types of buffets, 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.). Cards with orders 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 - the largest 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 the few ports we have 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. Pictured are my friends.

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.

Also on this day, water slides were open to all staff. 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 for such occasions.

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 fast food establishments are collected. 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 decaf) + 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 went 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.

Shipping culture and maritime vocabulary have evolved over centuries. The names of the parts of the ship have their own specifics. For example, the galley is a favorite place for the entire ship's crew. Throughout the history of navigation, it has occupied an important place in the lives of sailors.

Galley - what is it and what is its purpose

A galley is a room on a ship that is used for preparing food. It occupies a separate place or a dedicated area, which depends on the size of the ship. The name was derived from the Dutch word kombuis, which translated as “kitchen” or “stove,” back in the 15th century. This was the name of the cast-iron stove on which food was prepared. By the way, in the era of Peter I, this room in Russia was called a cookhouse.

You should know that the word “galley” does not have a homonym, since it refers to But there is a word (that is, the same sound) - “campus”. They should not be confused, since the latter is the name given to the campus of an educational institution, where, in addition to buildings for classes, there are dormitories, libraries, sports complexes, etc.

And the most common synonyms for the word “galley” are “kitchen”, “cookhouse”, “cookhouse”, “ship kitchen”.

Kitchen location

On a ship, you have to follow certain rules in the galley. So, if the cook does not prepare the first dish while pumping, it will splash out. And when there is a storm at sea, the table is covered with a wet tablecloth so that the plates do not slip onto the floor. The difference between tables on a ship is that they are equipped with edges around the perimeter to prevent small objects from falling out. Meal times on board the ship are agreed upon in advance, and it is customary for the entire crew to sit down at the table.

The meaning of the word "galley" on a ship does not need to be explained to anyone. Here the sailors receive not just food, but a reserve of strength for their difficult service. Equipment that softens pitching is installed in this room. For example, a safety measure is a stove on a special suspension and its fencing as protection against falling equipment.

It is important to mention when talking about the galley that such a room is not located just anywhere. On sailing ships it is located in the bow, on small boats - on the lower decks, and on merchant ships - in the upper part.

Modern equipment

The work of a cook in ancient times was not easy: no refrigerator, use of coal. The only provisions available are corned beef or live meat, located on deck in cages.

The galley on a modern ship is equipped with various equipment. A mandatory element of the kitchen is a stove. It must meet the following requirements:

• Compactness. On a ship, every centimeter of space is calculated.
• Strength. The slab must withstand maximum loads.
• Availability of holders. Dishes should not fall from the unit during the rocking period.
• Ability to prepare at least 3 dishes simultaneously for the ship’s crew.
• Thermal insulation of the outer side surface.

Of course, the galley stove on a trawler is different from the equipment on a large liner. But the general parameters are preserved in order to provide the crew of sailors with adequate nutrition.

Heating water in the galley

It is important how the galley is equipped. It is clear that such a room must be provided with special boilers. They are needed for preparing dishes, processing food, washing dishes, and making tea.

The requirements for the parameters of such a unit are clear:

• High productivity of the tank (the required amount of boiling water in a certain time).
• Heating the container from the inside. The outside remains cold.
• Vertical installation and fastening, which creates convenience for small galleys.
• Water heating rate.
• Corrosion protection.

The third essential component is a refrigerator. Its purpose is to preserve food during the voyage. The device meets the following indicators:

• Secure fixation to avoid displacement.
• The required volume, in accordance with the number of crew members.

The role of the kitchen on a ship

You cannot do without a galley and cook on a sea voyage, since everyone, be it a cabin boy or an admiral, needs breakfast, lunch and dinner. Both on liners and underwater submarines there are people preparing food, and there are always rooms designed for this.

A lot depends on the cook on a ship. Well-fed sailors will be better able to achieve their crew's goals. Thanks to the efforts, the situation on the ship can be calm or, on the contrary, tense, because on the ship there is no cafe where you can eat deliciously, or a store where you can go for groceries.

Throughout history, ships have often become carriers of infectious diseases. WHO has established international health regulations regarding water transport.

The purpose of establishing such rules is to protect the health of workers and passengers and prevent the transmission of infection from one country to another. These rules stipulate that food taken on board must be safe and that the crew must be trained in sanitation rules and strictly follow them.

Now it is clear what role the galley plays in the life of sailors. That such a place is vital in difficult and dangerous times is beyond doubt.