“Galley” (referring to the kitchen) is a term used to name a particular space onboard the ship, along with “mess” (the dining area), and “scullery” (the area devoted to cleaning dishes and disposing of food scraps.

On a cruise ship, the kitchen is formally referred to as the galley. This nautical term is used across all types of vessels, from small sailboats to the world's largest ocean liners, to describe the area where food is prepared and cooked. Unlike a standard restaurant kitchen, a cruise ship galley is a marvel of industrial engineering and logistical precision, designed to feed thousands of passengers and crew members simultaneously. Because of the sheer volume of production, a large ship will often have multiple galleys: a main galley for the primary dining rooms and separate, smaller galleys for specialty restaurants and the buffet. These areas are strictly organized by "stations"—such as the saucier, pastry, and butchery sections—to ensure efficiency and safety. In 2026, many cruise lines offer "Galley Tours" to guests, providing a behind-the-scenes look at how executive chefs manage the complex operations of food storage, prep, and plating while navigating the unique challenges of a moving environment at sea.