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Old 08-30-2014, 12:34 PM   #81
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We have galley up and like it. The cook is part of the action in the saloon without having to stick up like a gopher to participate. Some galley down arrangements are pretty good and I even saw one that had the dinette convert to a stateroom... that would be useful! We like it on the same level, just like our house.
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Old 08-30-2014, 12:36 PM   #82
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size of boat has to be in the mix for space tradeoff...as well as to style of boat...up or down on one style is less relevant for another....
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Old 08-30-2014, 12:43 PM   #83
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Admiral said "Galley-Up is a must!" Being able to look up at the horizon keeps her from turning green.
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Old 08-30-2014, 12:55 PM   #84
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The other part of the equation is..do you ever really cook when underway? And if you do..just how much time is actually spent in the galley?

Most don't..if looking at real passagmaking, then I see it a bit differently.
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Old 08-30-2014, 12:55 PM   #85
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I like the arrangement of a deck-level pilothouse with the saloon/galley "knee deep" below the waterline. Provides great deck access and 180-degree uncluttered visibility from the helm. Party and non-navigational distractions are confined to the lower compartment. Here at dock, however, the party spreads into the pilothouse. More conducive to multiple conversations.

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Old 08-30-2014, 01:03 PM   #86
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For us, Galley up!
Who ever is working in it likes to be part of the action and enjoy the view, the Admiral cooks/Captain does the dishes......
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Old 08-30-2014, 01:04 PM   #87
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We only have a sink and fridge in the pilot house with just a small counter . Would like to have room for galley . I think galley up would be better . We are thinking about a outside galley against the back of pilot house .
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Old 08-30-2014, 01:06 PM   #88
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You normally lose stateroom space with galley down.
That's certainly the case with the 34 Californian. With the galley down, you lose the Captain's stateroom port side amidship.

With the galley up, it seems like every surface serves double duty, at least it's that way on my boat. If I'm not cooking on the stovetop, it's covered and used as counter space, especially for drying dishes. Another counter surface transforms into my bait cutting board area when fishing. I like having those options available with this boat style.

A galley down seems more like it's dedicated space for cooking only.
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Old 08-30-2014, 01:07 PM   #89
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What do you think?
We prefer a galley down if the boat will accommodate it.

Not long after acquiring our old GB36 we made the decision to "trade up" to a GB46. The Bellingham GB dealer had two at the time, one galley up and one galley down. We spent a fair amount of time on both of them evaluating the advantages and disadvantages, and we decided that for that size of boat, we much preferred the galley down.

In the GB46, the person in the down galley is not cut off from people in the main cabin. And the main cabin was far more usable with the galley not in it. And in this particular GB46, even though the galley was down there were still two nice staterooms in the forward cabin.

In the end we decided to spend the money on a different "toy," so we kept the old GB36. But if a boat is large enough to accommodate a down galley without giving up the desired accommodations in the forward cabin, we much prefer that.

The GB-type boat is not our favorite configuration for a slow-to-medium speed cruiser, however. We much prefer a pilothouse boat, particularly the deFever design used by American Marine in some of their Alaska line boats back in the 60s and 70s, the Flemming, and boats like the deFever 46. In these boats, the galley is typically placed immediately behind the raised pilothouse and so leaves a good-sized, unobstructed main cabin.
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Old 08-30-2014, 01:17 PM   #90
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Another counter surface transforms into my bait cutting board area when fishing.




Al,

Please remind me never to eat food prepared on your cutting board again.

Thanks

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Old 08-30-2014, 01:20 PM   #91
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Galley up or down?

Galley on salon level, with PH up for us.
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Old 08-30-2014, 01:22 PM   #92
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Al,

Please remind me never to eat food prepared on your cutting board again.
Then you won't want to eat off FlyWright's folding table either.

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Old 08-30-2014, 01:24 PM   #93
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Galley up for us.
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Looks like a galley down to me.
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Old 08-30-2014, 01:28 PM   #94
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Looks like a galley down to me.

Guess it could be, my interpretation of galley down is with the galley below salon level. But I guess I could have it all wrong. So I guess galley down, with PH up.
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Old 08-30-2014, 01:31 PM   #95
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Then you won't want to eat off FlyWright's folding table either.

Important safety tip, thanks Mark

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Old 08-30-2014, 01:31 PM   #96
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Please remind me never to eat food prepared on your cutting board again.

Quote:
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Then you won't want to eat off FlyWright's folding table either.
Yous guys crack me up!

I have a dedicated bait cutting board I place on the counter. Yes, my onboard fish cleaning occurs in the cockpit as shown.

If we're serving fish on that table, you can hardly tell the difference!!
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Old 08-30-2014, 01:59 PM   #97
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For cruising, we're strong galley up types as we love a very social environment where everyone can participate. As my wife says, no one should have to ride in the basement, especially the cook. We like keeping down just for sleeping and laundry and the mechanicals.

Now, it's not practical on some boats. We have a coupe we use mainly for short trips and the galley is down. We do very little food preparation on that boat while underway. Mainly sandwiches or veggie trays. When stopped, we normally grill up and do the other prep down then.
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Old 08-30-2014, 02:00 PM   #98
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On a serious note I have no preference galley up or down. It doesn't even factor into my boat choice at all. Layout and safety trump location any day. None but the heartiest of souls will cook underway typically and then I wouldn't anticipate gourmet either.

Had an incident a year ago that put it into perspective for me. 80' European go fast yacht came down the channel at maximum wake speed, wreaked havoc up and down the channel. My son was at the helm and I was close by but not keeping watch. The last few seconds before impact my son sad dad with a worried tone every parent knows, looked up grabbed the wheel and throttle at the last second to turn into the washing machine. Buried the bow coming down the back of the first wave.

Alls well that ends well but my only thought was "thank goodness no one was cooking at the time". A pot of hot water could have changed the happy ending that day had.
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Old 08-30-2014, 02:23 PM   #99
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The other part of the equation is..do you ever really cook when underway? And if you do..just how much time is actually spent in the galley?

Most don't..if looking at real passagmaking, then I see it a bit differently.
Exactly. The "cook is not part of the gathering" is for the most part. a red herring. So is the argument that gally down takes space from staterooms....gally up takes space from the salon....where most waking hours are spent...unless the boat has a nice sundeck, of course.
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Old 08-30-2014, 02:42 PM   #100
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It's pretty simple. If you've got an Admiral aboard and you like her,....galley up. Otherwise, galley down.
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