Post-Pandemic Galley Guide


Duncan Sligh

A view of one of the entrances into the buffet portion of the Galley

Rebecca Munday, Co-Editor-in-Chief

The Galley will go back to pre-pandemic operations in Fall 2021, which means the return of made-to-order food and all-access meal plans rather than a limited number of meal swipes per week. 

Students who pay with a meal swipe from the Gold or Blue All-access meal plan or the new Eagle 3 and Eagle 5 plans still have the option to get their food to-go.

All other payment options including credit, EagleXpress, Budget Bucks, and Dining Dollars must eat their food within the Galley and cannot leave the Galley with any food items. 

All on-campus Dining Services establishments will no longer accept cash payment.

“We will no longer be accepting cash as a payment method. Cash can still be loaded onto an Eagle ID/Eagle Xpress at the kiosk located outside of the entrance to the Galley. We are prepared and willing to help students navigate this operational change,” Michael Doyle, The General Manager of the Galley, said.

Students, who wish to learn more about all their dining plan options, and choose which one is right for them, should visit Dining Plans and Packages at 

For questions, or to purchase a dining plan, call 912-478-1431 or email 

Breakfast starts at 7:30 a.m. on weekdays when The Galley opens. Breakfast consists of made-to-order omelettes, scrambled eggs, bacon, sausage patties, turkey sausage links, French toast, pancakes, bagels, hash browns, breakfast potatoes, fruit bar, grits, oatmeal, yogurt, granola, and a rotating breakfast special, according Doyle. 

On weekdays, stations that were not open for breakfast will open for lunch at 10:30 a.m. Stations that have to transition from breakfast food to lunch offerings will transition by 11 a.m. Dinner service starts at 4:30 p.m and ends at 8 p.m. on weekdays. 

The Galley has seven stations for lunch and dinner from left to right as students walk in from the side of the cash register, they come to the Pizza and Pasta station first, then, The Grill, The Essentials, the vegan station, The Hot Spot, and finally, the sandwich station.

Students can see the name of every station except for the sandwich station and vegan station printed over the buffet in black letters. Specials at these stations change once or twice per day depending on the special, according to Doyle.  

At the Pizza and Pasta station, students can find cheese and pepperoni pizza along with rotating flavors of chicken wings, such as buffalo, barbeque or lemon pepper. 

At lunch, the Pasta and Pizza station serves specialty pizza, which is different every day, such as chicken bacon ranch or Hawaiian, and usually disappears faster than the other pizzas. At dinner time, the Pasta and Pizza station serves specialty pasta, such as lasagna or alfredo. 

The Grill serves made-to-order hamburgers, cheeseburgers, veggie burgers, turkey burgers, fries, chicken tenders, chicken sandwiches, grilled cheese, specialty burgers, and appetizers, such as jalapeno poppers, fried pickles or fried mac and cheese bites. 

The Essentials station features “made-from-scratch homestyle cooked meals,” said Doyle. The Galley serves two sides and two entrees for lunch and then serves four different dishes for dinner. 

The menu items for the Essentials Station and vegan station as well as the all the non-specialty items for the other stations will be printed to the left of the door of the Galley near The Perk, so students can view the menu and scope out what they want to eat before they go in and pay. 

The unmarked vegan station, between The Essentials and the Hot Spot, features “vegan, made-from-scratch, homestyle cooked meals,” said Doyle. As with The Essentials station, the menu for the vegan station changes twice daily. 

For students who have other dietary restrictions, menu cards will be placed on the glass awning above each dish informing students of the top common food allergens the dish contains. If students cannot find the menu card for a dish or the menu card is missing, they should ask the chef or kitchen manager about the food allergens the dish contains. 

On weekdays, The Hot Spot serves made-to-order quesadillas, tacos, burritos, and bowls at lunch. These can be filled with several toppings including chicken, ground beef, peppers, onions, Spanish rice, black beans, pico de gallo, guacomole, salsa, sour cream, shredded cheese, queso, lettuce, jalepenos, and rotating specialty proteins. 

At dinner time Monday through Friday, The Hot Spot serves surf and turf which includes shrimp, assorted steaks, and assorted catch of the day cooked to order. Be warned that The Hot Spot is usually busy, so students who have class in fifteen minutes might not be able to eat and make it to class on time. 

The unmarked sandwich station between The Hot Spot and the dish rack makes sandwiches to order. This station serves chicken salad sandwiches, tuna salad sandwiches, cold cut sandwiches, custom sandwiches, and a rotating daily sandwich special. Students can even ask if they can get their sandwich hot or toasted. 

Students can come up and order what they would like as all sandwiches and the daily specialty sandwich will be made to order,” Doyle said.   

The salad bar between the drink machines and the main buffet counters will be back in full service.

On weekends, The Galley serves brunch from 9 a.m. when it opens until 2:30 p.m. Then, they serve dinner for the rest of the day until they close at 8 p.m.