The Galley

The Galley Department, 1925 - 1980


The Galley Department of a typical Great Lakes bulk freighter, under the command of the Steward (Chief Cook), was responsible for food service, care and distribution of linens, and the care and comfort of guests. The number and job descriptions of crew in the Galley have varied over the years, as have the methods of meal distribution.

The Galley | The Pantry |
Officer's Dining Room | Guest Dining Room

Before the era of the modern bulk carrier (before 1910), ships and their crews were small. A Galley could be handled by two people, a steward and his helper, who often was his wife. As ships and crews grew in size, so did the Galley Department. Between 1910 and 1950, the Galley crew could be as large as seven: Steward, Night Cook, Second Cook, two Porters, and a Guest Porter. Ships that specialized in carrying guests, such as the Steamship William A. Irvin, now a museum ship in Duluth, would have a guest cook. As economics forced reductions in crew size (1980-present), Galleys eventually ran with three people: Steward, Second Cook, and Porter.

Originally, the current Second Cook's Cabin and the Night Galley together were the Hospital Room onboard, until the Captain assumed medical responsibilities. Now, the Galley Department consists of five distinct rooms. The unlicensed crew's Mess Room and Night Galley, Galley proper (food prep and dish washing area), Pantry (storage and second cook's baking prep area), Officers' Dining Room, and the Guest Dining Room. The Officers' and Guest Dining Room were destroyed by fire while the Mather was laid up in Toledo in 1983. The fire also damaged the entire Galley area, and the Steward's and Second Cook's Quarters. All have been refinished since the boat was acquired for show as a museum.

Three different types of food service have been enjoyed aboard Great Lakes ships. The first was family style -- serving with bowls and platters of food placed on the tables for the crew to help themselves. Family style was common up until the Korean War era. The practice was usually reserved for the unlicensed crew while the officers and the guests were served restaurant style. Generally, all ate the same food. Restaurant style - in which orders are given to a porter, was prevalent from the 1950s until the 1980s. The larger galley crew could handle this style. With the downsizing of the Galley crew in the 1980s and 1990s, the cafeteria style has gained a foothold in the galley. Officers, guests, and crew select food from a centrally located cafeteria and take trays to their respective dining rooms. Some vessels have not been fitted with a cafeteria, so restaurant style is utilized instead.

For most sailors, meals were a joy to behold: good selection, unlimited quantity, outstanding quality, no prep or clean up, and at no cost, although sometimes hardened sailors took this for granted. Due to the frequency of port visits, fresh food was ordered by radio and delivered when the boat arrived.

Miscellaneous Galley Facts
· Guests ate the same food as the crew, except for the last night out. A special supper was prepared by the steward and the Guest Porter, such as filet mignon and lobster tail, baked potato and sour cream with chives, and a fresh vegetable salad. The Guest Dining Room was decorated with a bar and a centerpiece. Dinner was served with champagne by a dinner-jacketed porter.

· Overtime was paid to clean the galley stove, shine the stainless, load groceries, and count linens.

· Galley crew never had a day off (deckhands, bos'un, wipers usually had Sundays off with pay unless they were needed).

· Linens were changed on Sundays (unlicensed crew did their own).

· Birthdays were remembered by the galley crew with cake and ice cream.

· The night lunch locker was always stuffed with goodies.

· Porters would stock the forward end refrigerators with cold cuts, bread, cheese, and condiments.

· Galley crew always wore white.

Food for the entire Crew and Guests was prepared here.
The same menu was available to all. Special meals were prepared on holidays.

  • A typical Galley staff included the Steward (Head Cook), Second Cook, and 2 Porters.
  • A third Guest Porter was hired when Guests were aboard.
  • Present appearance dates to the 1950's when new cabinetry, counters and appliances were installed.
  • The Galley is fully functional.

    Sample Menu
    Breakfast 0715 - 0815 Dinner 1130 - 1230 Supper 1630 - 1730
    Eggs, any style French Dip Sandwiches Roast Pork w/ gravy
    Pancakes (blueberry) Stuffed Cabbage Rolls Salisbury Steak
    Bacon Whipped Potatoes Seafood Newburg
    Sausage Links French Fries Whipped Potatoes
    Canadian Bacon Green Beans French Fries
    Pork Chops Boiled Carrots Stuffing
    Breakfast Steak Salad Whole Kernel Corn
    Oatmeal Relish Tray Broccoli
    Doughnuts Pudding Salad
    Fruit Chocolate Chip Cookies Relish Tray
    Dry Cereal Kool Aid Fruit
    Turnovers (apple and peach) Iced Tea Apple pie à la mode
    Juices Coffee Kool Aid
    Coffee Fruit Milk
    French Toast Milk Iced Tea
    Fried Potatoes Cream of Broccoli Soup Peanut Butter Cookies
    Toast Coffee
    English Muffins Split Pea Soup

Menus varied day to day, fleet to fleet. Cleveland-Cliffs went to frozen prepared foods in the mid-70s (Stouffer's). Depending on the fleet tradition, some days were special. Wednesday was prime rib day in the Hanna fleet. Saturday was steak-on-the-barbecue day (weather permitting) at Interlake. Friday was fish day (fresh Lake Erie perch or walleye, Lake Superior trout, crab legs, lobster tail or Newburg, fried shrimp, etc.) in all fleets. Holidays meals onboard were also special. The Galley crew would spare no expense to make sure all had a nice day.

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Pantry
This was the Second Cook's workstation and the food storage area. The Second Cook prepared most baked goods from scratch.

The present appearance of this area dates to the 1950's…


Officers' Dining Room
The Officers ate their meals here. The Second Cook served the Officers.

The Officers' and adjoining Guests' Dining Rooms were extensively damaged by fire in 1984 when the Mather was laid up in Toledo, Ohio. The Junior League of Cleveland funded the extensive restoration of the Officers' and adjoining Guest Dining Rooms before the Mather opened in 1991 as a Museum.

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Guests' Dining Room
Guests dined formally at this table. The Guest Porter served the guests. Guests ordered from the same menu as the crew.

Each shipping company had specially-designed china which was used for guests. The china seen here was reproduced for the Mather and dates from the 1940s.

As with the adjoining Officers' Dining Room, the Guests' Dining Room was damaged by fire and restored to its 1925-1950 appearance.

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