Galley Planning, Part 3 Beverage Service

A great deal of in-flight service revolves around beverages such as cocktails, coffee and soft drinks. It is not the storage of bottles and cans that is the issue, rather than the shear variety available. Moreover, it is having all the extras that come with this level of service that makes planning this are of the galley a challenge. It is not just a matter of knowing the passengers like and dislikes in this case. But issues like coffee or tea, decaffeinated or regular, cream or milk, sugar or sweetener and so one. These variables in every area create access and storage problems in planning any galley.

First, there is the allotted space for glassware and coffee cups. Tall stemware creates a host of issues besides height and the width of the goblet, there is breakage to consider, not only in the cabin but by cleaning services at FBO’s. It is best to select stemware that can double between red wine, white wine and water, unless of course you’re in the airline class of galley and have such space. The same hold true for water glasses, tumblers, and high-ball, old fashioned and whiskey glasses. Again it is best to select in these areas, glasses that double for multiple purposes. Specialty glass ware such as shot glasses and champagne flutes and be stored in lesser quantity as needed.

Depending on the coffee maker selected it will dictate the accessories that will be required. Carafe style coffee unit’s work better than single pot units, as additional carafes can be purchased for regular and decaf. Individual service, pod style units are convenient, with a wide selection but they produce one cup at a time which is hard when coffee is in demand. When planning coffee service it is best to have everything you need in one area, the unit, the cups, sugar, stirrers and the like. Tall much that fit into sideledge cup holders work better that cups and saucers that require more storage area.

Liquor and wine can also be trying with regards to the vast verity and what a galley can carry. Miniature liquor bottles can be convenient but hard to find everywhere you may fly. Large bottles work well but storing many is difficult, most operators carry some of each for convenience and verity. It is important to plan the height of your ice drawer to be tall enough to stand white wine or champagne bottles inside. Put them in a plastic bag so the labels don’t get soaked and peel off. Plan to have a divide ice drawer as well for “clean” ice for drinks and “dirty” ice where cans and bottles can be stored. Also, don’t leave expensive wine sit on the aircraft, especially if it parked outside for a prolonged period.

As for soda, juice and water bottles, it is good to have a divided dedicated drawer for these. Some may be stored in the dirty ice area and a fly-away-box with extra can be placed in the baggage if required. Again, knowing your passengers before you plan your galley helps greatly in beverage service.