How are Meals Served on a Navy Ship? - A Cafeteria System for the Crew
Introduction
Navigating the world of naval cuisine and understanding how meals are served on a Navy ship involves more than just gastronomy; it encompasses the unique challenges and conditions of the at-sea lifestyle. The most prevalent method employed by Navy ships is the cafeteria system, a practical and efficient way to feed the crew. This system can vary based on the size of the vessel and the tradition inherited from the age of sail.
The Cafeteria System Explained
Most Navy ships operate on a cafeteria-style food service system. The process is simple and efficient: crew members go to the messdeck, grab a tray, then proceed to the serving lines where skilled cooks serve them their meals. After dining, the trays and utensils are taken to the scullery for washing. Generally, the food quality is quite good, reflective of the highly skilled culinary teams aboard Navy ships.
Personal anecdote from USS Guadalcanal (LPH-7)
During my tenure aboard the USS Guadalcanal (LPH-7), our catering challenges included an unexpected surplus of pecan pies. This serendipitous overstock led to an unconventional meal menu: pecan pie at every meal for an entire cruise! With the offer to 'Take one! Take Two!,' I overindulged. The experience was so rewarding that I abstained from pecan pie for an entire year, thus emphasizing the joy and satisfaction that can come from these shipboard meals.
Catering in Action
Where does the food come from? Navy cooks prepare the meals stored on board and serve them cafeteria style, typically at three meals a day, with a midnight snack known as 'midrats'. This midnight snack is usually leftovers or simple sandwiches, reflecting the practicality of the catering system.
Weather and Dining Conditions
The dining experience is heavily influenced by the weather, and the adaptability of the crew is paramount. In good weather, crew members can sit comfortably, enjoy a hearty meal, and even enjoy a gallon of soup by keeping one's legs crossed over the tray, a technique commonly used to avoid spilling soup on trousers.
On less favorable days, the dining conditions can become more challenging. During bad weather, crew members often have to eat with one hand to hold their cup away from their trousers and maintain the food on their plate. In the worst weather, crew members may be eating while securely fastened to the deck, holding their drink and food with their hands, and possibly using their elbows to stabilize the food, ensuring they do not damage their clothes or accidently meet a bulkhead.
For particularly rough weather, when even the aforementioned techniques are not feasible, crew members will often turn to simple sandwiches if available, or find themselves facing the discomfort of hunger. This underscores the importance of the catering team's skills in preparing meals suited to the prevailing conditions and the comfort of the crew.
Conclusion
The cafeteria system aboard Navy ships ensures that crew members can always find sustenance despite the challenges of life at sea. The adaptability and skill of the catering teams play a crucial role in maintaining the morale of the crew through varied and appetizing meals, adapted to the ever-changing weather conditions.