- There should only be one crew member primarily responsible for the galley. That does not mean that the other crew members cannot assume some galley responsibilities, like cooking.
- Make sure your provisions are properly stored so they do not shift. You may want to put down some non-skid in the cupboards to stop tins from moving during the passage.
- Make a map of where the provisions are stored so you can get to them easily when you need them.
- Advance meal planning and preparation can significantly reduce your stress level during the passage.
- Provision for 1 ½ times the number of days of the passage.
- Plan hearty one-bowl meals than can be cooked and served in all conditions. You may want to make extra for warming up for lunch the next day.
- Ensure you have a non-skid surface in the galley to prevent dishes from flying.
- Ensure you have a well-placed safety belt.
Some additional comments from David:
- In addition to non-skid (e.g., Scoot-Guard), it helps if the galley countertops have some method of dividing them into smaller sections. This helps keep cups etc in place.
- The gimballed stove is your friend (and essential!) -- place pots, cups etc on it while the boat is rockin'. (It helps to have a flat section on the stovetop -- e.g., a griddle or partial cover -- for cups etc.)
- Consider stable places for cups/mugs in the cockpit too.
- Michelle made extra large batches of the pre-frozen meals; the leftovers were left in the pot on the gimballed stove and provided a quick & easy meal (breakfast/lunch) the next day.
- Pelagia has most of Michelle's suggestions; we are working on the others for next year's passages.
[There are many books providing good advice as to galley arrangements -- for example, books by the Pardey's and Beth Leonard's Voyager's Handbook, among others.]