The interior galley space in the boat (which i had sole charge of) is designed to utilise maximum space for the staff and guests enjoyment. The intention was to provide a food preparation and staff rest area, as well as to create separation between this and the guests’ toilet area. The workspace includes draws for the allocation of cutlery, utensils, various glass wear, serving dishes and storage supplies. Included under the double sink is a recycling, compost and rubbish bin. There is a single dish drawer and an inset bench space to prevent slippage. There is a specific chopping board compartment and a set of non-slip mats that can be placed where needed. These are not fixed to ensure hygiene and industry grade cleaning after use. The opposite wall to the main preparation area features a bench which can be folded down when food is platted and ready to go out to the guests. Fridge space is not scarce, allowing for a double sliding door fridge under the stairs for food storage and two in floor fridges for maximum space utility and ensuring there will always be cold beverages on board for guests. There is extra storage compartments aswell as a shelf overhead aswell. There is a corner day bed for the driver and the hostess to sit on when they are not needed above deck.