Galley Duty Guidance - Race Days

Important information & payment methods (end of article)

 

  • Performing a club duty IS A CONDITION OF MEMBERSHIP and the Club Committees will do their best to ensure all duties are evenly spread around members. Failure to turn up and do your duty is letting the whole club down.

 

  • If you cannot do your duty on the set day, , email The Galley coordinator at This email address is being protected from spambots. You need JavaScript enabled to view it. and she will try asking for a volunteer to swap with you. Please don’t leave finding someone to cover you until the last minute.

 

  • Please note that our Health and Safety Insurance requires that no children under the age of 14 are allowed in the galley.

 

  • New Galley opening and closing procedures as well as all equipment operating instructions can be found in the blue folder under the Food Hygiene Book

 

  • AT THE END OF YOUR SHIFT Any monies spent purchasing food may be deducted from the takings and any food left can be put in the fridge or freezer. Labelled and dated

 

  • Please sign the Food Hygiene book, when opening and closing the galley, this book will be left open for you to complete. This is a requirement under Food Hygiene Regulations and will be inspected by the Council on their annual inspection.

What your duty entails and what to bring

 

On race days you will be responsible for sorting the hot food and help preparing the hot and cold drinks galley side and transferring to the galley counter for the bar member to collect ,serve to the customer and take payment. The bar member is responsible for collecting the dirty dishes from the tray outside for you to put in the dishwasher

 

NO OTHER MEMBERS SHOULD BE IN THE CLUB HOUSE

 

Racing events

 

  • To keep our excellent food hygiene score of 5 please ensure you follow the galley opening procedure when your shift starts

  • to ensure all start up procedures have been compiled

  • If you are doing a duty with a bar member not in your family, please remain galley side and Galley is in charge of food and cold drinks. Place these on galley counter for bar person to serve.

  • Bar person is in charge of taking the orders and informing you, serving hot drinks , snacks and taking payment . They remain clubhouse side during the duty

  • you are only required to serve hot meat or pasties and sausage rolls

  • What to bring. 4 pints milk There is always long life milk if you run short

  • To keep our excellent food hygiene score of 5 Please ensure you follow the galley closing procedure when your shift has finished

  • Hot food will be served between 30 - 90 minutes after race finish from a set menu that sailors will pre order before going out on the water. This will allow

  • you to cater precisely from food that will be kept in our freezers and cupboard. There may be additional food requirements from non sailors

  • To minimise contact please ask if tomato or brown sauce is required with hot food and add before serving

What your duty entails and what to bring

 

On race days you will be responsible for sorting the hot food and help preparing the hot and cold drinks galley side and transferring to the galley counter for the bar member to collect ,serve to the customer and take payment. The bar member is responsible for collecting the dirty dishes from the tray outside for you to put in the dishwasher

 

NO OTHER MEMBERS SHOULD BE IN THE CLUB HOUSE

 

Racing events

 

  • To keep our excellent food hygiene score of 5 please ensure you follow the galley opening procedure when your shift starts

  • to ensure all start up procedures have been compiled

  • If you are doing a duty with a bar member not in your family, please remain galley side and Galley is in charge of food and cold drinks. Place these on galley counter for bar person to serve.

  • Bar person is in charge of taking the orders and informing you, serving hot drinks , snacks and taking payment . They remain clubhouse side during the duty

  • you are only required to serve hot meat or pasties and sausage rolls

  • What to bring. 4 pints milk There is always long life milk if you run short

  • To keep our excellent food hygiene score of 5 Please ensure you follow the galley closing procedure when your shift has finished

  • Hot food will be served between 30 - 90 minutes after race finish from a set menu that sailors will pre order before going out on the water. This will allow

  • you to cater precisely from food that will be kept in our freezers and cupboard. There may be additional food requirements from non sailors

  • To minimise contact please ask if tomato or brown sauce is required with hot food and add before serving

     

     

    Hot Food Preparation

    Once the race is underway you can see what hot meals have been ordered. The club will provide all of the hot food You will be required to bring milk: below is some guidance on preparing the galley menu

     

    Pies and Pasties( put in oven when race hooter marks end of race )

    • Meat pasty Remove from freezer and bake in oven 180C for 35 minutes

    • Cheese Pasty Remove from freezer and bake in oven 180C for 35minutes

    • Sausage Roll Remove from freezer and bake in oven 180C for 35minutes

 

Using Square Till and Payment Terminal

Starting Machine

  • Wipe down machine with alcohol wipe

  • Switch on power button on left side of machine. ( Press and hold for 2 -3 seconds ). It takes about a minute to load. When finishing please ensure that the machine is switched off on the power button but still connected and charging on the mains .

  • Screen should be set to all categories which shows all items alphabetically .If not press library on bottom right .This can be change to drinks , food or alcoholic drinks if required by clicking drop down box on right of all items

  • Add items required for the sale and it will automatically add to the basket and total up.

  • For non-itemised products select other under all items and add price in. (in exceptional circumstances)

 

To pay by card

 

  • Press charge at top of screen. (Minimum Charge For Card Payment Is £1 )

  • Press confirm and pay.

  • Customer inserts card or uses contactless .

  • Ask customer if they require a receipt and select print, email or no receipt

  • Press New sale to return to screen

 

To pay by cash

  • Press charge at top of screen.

  • Confirm and pay.

  • Press x on top left of screen

  • Select Cash and add amount given to you in the top box

  • Done

  • Press Tender (this will tell you how much change if any.)

  • No receipt for cash transactions

  • Press New sale to return to screen

 

To remove items from basket

  • Click current sale top of the screen

  • Select item to be changed / cancelled

  • Change amount or remove item

  • Save (top right of screen)

  • Click on X (top right of screen to get back to main screen )