Galley strives to maintain nutrition for customers
- posted: 04 Oct. 2007
- scrollspecial@byui.edu
Four distinct chimes ring out from the Manwaring Center. Inside, doors are opened revealing a large, empty room filled with long rows of tables and strategically placed employees.
Within minutes, the room begins to fill with students. The beep of the cash register and the clinking of plates mix with the sound of hundreds of separate conversations. The Galley is open.
The Galley, often the butt-end of campus jokes, is an part of campus. On average, 1,000 students make a trip to the Galley daily for at least one of the three meals served there.
“The food was good and hot when I got it,” said Taylor Jones, a freshman studying animal science, “but I don’t know if it was worth the seven bucks.”
The Galley is a non-profit organization and is entirely self-funded, using no tithing or church funds. The price for students is set as low as possible, covering the expenses of the employees, food and rent for the MC, said Steve Whitworth, assistant operations manager.
The staff of over 200 focuses on providing a balance of nutrition and good taste for BYU-Idaho students, Whitworth said.
Because the Galley is an all-you-can-eat-type of venue, it is hard to control the nutrition of individual students.
The staff does its best to provide only the highest-end, low-fat meats and high-grade vegetables and fruits. A professional chef plans the menus.
As far as nutrition is concerned, portion size is the most important thing for patrons of the Galley to pay attention to. Oftentimes, Whitworth said, he sees girls load up a 9-inch plate with mashed potatoes and gravy (about 3,200 calories).
“If you come in … [and] knock down a couple of big plates, you’re not going to get the Freshman 15 — you’re going to get the Freshman 60,” Whitworth said.
The Galley also offers options for students with special dietary needs. The cooks will specially prepare food for anyone, as long as they are informed of the special needs of the individual. 
