Hi Madelene,
I’ve only been here a couple of years but the food service here has been beyond what I expected. Throughout the winter they serve 3 meals a day and in the summer season they also serve a “Midrats” midnight meal for shift workers. The galley is set up like a cafeteria. You go from station to station and get whatever you want. The cooks for the last couple of seasons have been pretty inventive. They often do theme nights like Greek , Mexican or Italian with all the sauces and desserts to match. They throw in an occaisional lobster tail dinner etc. to spice things up. I can only speak for myself when I say that the quality of the food is one of the things that make this place bearable. Nothing like a happy belly to change your outlook. There are stories about the food contractors in years past that forced their cooks to follow canned receipes with no changes. One of my former bosses was a cook here once and used to tell me how embarrassed he was to be serving food like that. I’m glad they changed.
Last year Nana-Marriot got the food contract here. It’s still up in the air what is going to happen to the quality. Some say they will use quality Mariott chefs and some say they will go back to portion controlled meals. I hope it is the first.
As far as snacks go. We have a pastry and dessert chef who cooks dynamite cakes, cookies and snacks. It’s up to you to grab a snack at dinner and save it for later on. I’ll have to see if I can get some more galley shots.