The First & Second Class Galley was located on D Deck. This is where meals were prepared for both the First Class Dining Saloon and the Second Class Dining Room.

It had the latest in restaurant equipment, from ovens to stockpots the floors were covered with a grooved tile to provide sure footing for the hardworking kitchen staff. It included a bake shop and a butcher's shop.

Some of the staff had a specific job, a vegetable cook would have only prepared vegetable meals other cooks included a roast cook, an entreé cook, and a larder cook. There was even a Hebrew cook to prepare kosher meals for the Jewish passengers.

A typical kitchen porter on the ship would have been paid a monthly wage of around £3 that’s about £290 in today money, whilst a cook would have earned about £4 a month (£400 today).

Titanic's galley was state-of-the art for the time. The main galley on Titanic prepared the finest of shipboard cuisines and serviced both the first and second class dining rooms. Electric dumbwaiters were also installed that permitted easy transport of prepared dishes to the pantries of the a la carte Restaurant on B Deck and the Officer's Mess on the Boat Deck from the galley. A circular staircase connected galley with the À la Carte Restaurant and First Class Smoke Room.


Portions of the galley floor are now draped over the engines. Other large sections have been identified in the debris field. The line of the watertight bulkhead is actually UNDER the galley deck but the bulkhead collapsed down to E Deck, dumping the galley over the engines. The turbine uptake is open almost 20 feet (6 meters) lower at the fore end than the aft end.

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