Dolphin Generator Room: Difference between revisions
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=== <big>Generator Room/Galley/Chief's Mess</big> === | === <big>Generator Room/Galley/Chief's Mess</big> === | ||
[[File]] | [[File:Dolphin Galley-1.jpg|left|500px]] | ||
<div style="text-align: justify;"><span style="color:#00008B"> | <div style="text-align: justify;"><span style="color:#00008B">The forward end of the generator room was actually two levels, what was essentially a mezzanine. This upper area contained the galley for cooking food and the Chief Petty Officer's Mess. The galley is shown here on the port side of that mezzanine level. The watertight door on the right leads forward and into the after battery compartment. There is a sliding door that closes off the galley when it is not in use. This is seen hanging to the left with the ventilation louvers cut in it. This was still very much the surface Navy train of thought that the crew could not be trusted. | ||
After WW II the submarine service went to a "open galley" policy and food was available anytime a crewman wanted it. The rule became that you could cook it but you had to clean everything up afterwards. You were treated as a mature adult and you were expected to act as one. | |||
This is the only food preparation space on the boat; it served both the enlisted and the officers. It was small, compact, and efficiently laid out. A submarine galley produced the best quality food in the fleet. | |||
<small>US Navy Photo Contributed by Roger Torgeson</small> | |||
[[File:Red bar sub new 2.jpg]] | [[File:Red bar sub new 2.jpg]] | ||
Revision as of 11:44, 19 June 2023
Generator Room/Galley/Chief's Mess
The forward end of the generator room was actually two levels, what was essentially a mezzanine. This upper area contained the galley for cooking food and the Chief Petty Officer's Mess. The galley is shown here on the port side of that mezzanine level. The watertight door on the right leads forward and into the after battery compartment. There is a sliding door that closes off the galley when it is not in use. This is seen hanging to the left with the ventilation louvers cut in it. This was still very much the surface Navy train of thought that the crew could not be trusted.
After WW II the submarine service went to a "open galley" policy and food was available anytime a crewman wanted it. The rule became that you could cook it but you had to clean everything up afterwards. You were treated as a mature adult and you were expected to act as one.
This is the only food preparation space on the boat; it served both the enlisted and the officers. It was small, compact, and efficiently laid out. A submarine galley produced the best quality food in the fleet.
US Navy Photo Contributed by Roger Torgeson
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Ric Hedman & David Johnston
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