Galley

You can’t beat a hot mug of tea and a tasty lunch when you come off the water

Summer Shindig - hog roast 2018

SHSC GALLEY MENU INSTRUCTIONS

"Stay calm and remember keep it simple."

Our sailors really appreciate a warm drink and some hot food when they come off the water so your help is met with grateful smiles.

 SHSC GALLEY MENU INSTRUCTIONS

We would suggest a visit to the galley to check supplies in advance of your duty. Please remember to follow the health and safety guidance displayed and complete the daily galley duty tick list whilst remembering to label any opened foods-see tabs below

1.We usually provide Sunday lunch followed by afternoon snacks between races.  Menu guides are optional. You do not need to provide a complicated hot meal. Sandwiches/rolls /soup or Jacket Potatoes are perfect. REMEMBER allow 30 minutes for the oven to warm up. Allows 2 hours for cooking jacket potatoes.

2 We are asked on a number of occasions how many to cater for:

For a Sunday please buy 8 pints of milk,  long life cake (or homemade) plus your ‘menu’ shopping. There are usually butter and sauces in the fridge with dry ingredients in the pantry

On Sundays there are normally up to between 30-40 people sailing, however please contact the OOD to check if the are any events that could increase the numbers.

Remember some members prefer to bring their own picnic.

3 Please have Sunday food ready to be served for 12.15. (Check with OOD)

I would suggest you arrive by 10am so you can set up hot drinks stations etc ready for sailors who arrive for the 1130 race

4 If you make a hot meal, I would suggest only making up about 12 Rolls. Note the oven takes longer to cook than a domestic oven.

5 No matter what, it is always a gamble with the weather and therefore numbers, please do not worry if you have surplus food left over. If it can be kept bag & label it and please could you either let the next galley team know what is left, then it can be used the following week. Or if it will go out of date or is already made up, sell it off at the bar area at the end of the day with an honesty pot.

6. Most payment are taken with the tablet and card machine. However there is a small float in the cupboard under the till. At the end of the day leave £20 in this and place the remainder, less your owed monies with your receipts and a slip from the receipts book in an envelope in the safe .

7 Please enjoy your time in the galley as it’s a great way to get to know everyone! Duty can finish after the last race has started. Spring to end Oct 3 races per Sunday, Nov & Dec 2 races only

8 If you want any advise for your duty please contact Galley Manager: galley@shsc.org.uk 

Amy Pepperdine is galley manager principally managing our health and safety galley aspects.

Lesley Foskett, Di Pepperdine and Roz Cheeseman and Amy are all happy to offer advise re duties. They are all contactable on the galley@shsc.org.uk email address.