Also commonly referred to as the Mess. It is the primary location onboard ship for crewmembers to eat.
The standard dining hall provides the following:
Seating for six people at ten tables for a total capacity of 60 persons. Tables are bolted to the deck for safety. In some installations the tables can be relocated for activities.
Serving area with
cooks on hand to serve, and or buffets for self-service.
Hot and cold beverage serving area:
-
Hot water dispenser tea
Typical accessory items, stirring sticks, sweeteners, dairy and non-dairy creamers.
Cup and glass holders
Drink dispensor for cold beverages
-
Dirty dish and silverware drop off point
Automated dish washing system
Waste recepticals
Note: Variations typcially are based on intended serving capacity.