Goal:
We need a clear, reliable way for Chief Cooks to get, review, and act on crew feedback about the food. This will help keep everyone happy, make sure meals are healthy, and cut down on wasted food
1. Why Getting Feedback is Important
- Make Food Better: The Galley can only improve by listening to what people say and using that to make changes.
- Waste Less: When you know what the crew likes and dislikes, you won’t cook food that no one eats.
- Easier Shopping: Good feedback helps you buy the exact amount of supplies and manage what you have in the pantry.
Include Everyone: Many crews are from different countries. Feedback helps make sure the menu meets different cultural and dietary needs.
2. How to Get Feedback
Talk to the Master first, then try the methods below. Not every method works for every crew, so pick the ones that suit you and your Master best.
Always Listening (Informal)
- Be in the Messroom: The Chief Cook should be in the messroom at the start of main meals. Watch how the crew reacts and have quick, casual chats.
- Quick Questions: Ask simple questions for instant, useful information, such as: “How spicy was the curry today?” or “Did the fish cook well?”
Regular Check-ins (Structured)
- Weekly Menu Scorecard: Post a simple “Menu Review Sheet” on the messroom board every weekend. The crew can mark ‘Like’ or ‘Dislike’ next to the main meals from the past week.
- The Suggestion Box: Put a physical box in the messroom with “Recipe Request” cards. This is great for anonymous feedback from anyone who doesn’t want to talk directly to the kitchen staff.
Formal Reviews (Monthly/Bi-Monthly)
- The Food Meeting: Hold a quick 15-minute meeting once a month. The Chief Cook, the Messman, and one crew member from each department should attend. Discuss this with the Master first, to ensure it aligns with his approach.
3. Ways to Ask for and Get Feedback
4. Taking Action on Feedback
Feedback is pointless if the crew doesn’t see that changes are being made.
- Show You Heard: Put up a “You Said, We Listened” note on the notice board.
- Explain “No”: If you can’t do what was asked (for example, you can’t get a certain ingredient), explain the reason clearly.
- Try Again: If a meal got bad feedback, change the recipe and specifically ask the crew members who complained to try the new version.
5. Keep Records
It’s smart to keep a Food Feedback Log that includes:
- A summary of the weekly ratings.
- A list of all requested recipes.
- What you changed (e.g., “Added less salt to the soup,” “Put more vegetarian meals on Tuesday’s menu”).
- This log should be ready to show during checks by the Captain or internal inspectors.
