TNH Cafeterias

Everyone aboard this vessel gets their food here.

 

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Table of Contents:

  1. Introduction
  2. Locations & Layout
  3. What is Served
  4. Prep’
  5. Special Features
  6. Additional Notes
  7. Map of One
  8. Dining Area
  9. Storage

 

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Introduction:

Like the Commercial district of The New Horizon (TNH), the ‘mess halls’ (cafeterias) of this ship have uniquely designed, furnished, and decorated modules or sections, providing exceptional visual variety and ease of navigation. 

ICVs do the cooking, serving, and teaching.
Human officers are the supervisors.
Assistants are the human enlisted personnel.

Anything that looks good 3D-printed gets 3D-printed.
Whatever challenging recipes are left get made by ICVs.
Whatever easy recipes are left get made by assistants.

Assistants keep the buffet trays topped off, and help do bussing and cleaning.
ICVs not cooking do waitressing and hostessing.
Supervisors make sure nothing is overlooked, though ICVs help with this.

 

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Locations & Layout:

Calculating How Many Chow-halls

  • With 50 levels in TNH, each level running the majority of the length of this 4,000′-long starship, and 32,000 personnel, with room for 32,000 more, all of those people needing ~3 “square meals” a day, TNH needed enough ‘mess halls’ to comfortably seat between 1,333 and 2,666 human-sized people per hour (since all breakfasts, lunches, and dinners are offset by all the departments/sections of this ship, ensuring there is no hallway-congestion that often results in planet-side cities during the typical daily lunch-hour).
  • They also had to be spread out across the entire ship in such a way that any potential future attacks/damages to TNH would rarely be able to affect more than one of them at a time.
  • The decision was to place these ‘mess halls’ in 20 spots (while normal human ocean-bound aircraft-carriers have 2 or 3), each one with the capacity to seat/feed ~100 people at a time.
    (Each of those 20 is on a different level/story of the ship, with every other level/story having one, and when viewed from a top-down cross-section perspective, they form a fairly-even ‘grid’ of 2×5.)

Planning the Layout of Each

  • Each ‘mess hall’ has a similar layout; each is a square floorplan, with entrances/exits for diners/guests on three of those four sides, the fourth side/wall being the entrance/exit for the ‘mess hall’ staff (cooks, supervisors, assistants, etc.); diners access the dining section from three sides, and the fourth side is the buffet line, behind which is the kitchen, then its drive-in fridge and freezer.
  • Tables are arranged along the walls in booths with privacy-curtains, and across the central floor/walkway in a grid with every other row offset by half a table’s area.  More specifically, each ‘mess hall’ has 11 tables along its inside perimeter (along three of its walls; 5 on the long wall, and 3 on both of the short walls), 9 tables in its middle/center area (each of those tables wide enough to seat 5 people with plenty of elbow-room), and then the cafeteria/buffet line of all food and drinks offered that day… separating the dining area/section from the kitchen.
  • (The tables along the walls are rectangular, each with a bench-like seat for 2-3 people on either long-side, and the tables in the middle of each ‘mess hall’ are circular, each with 5 stool-like armchairs bolted to the floor at even intervals around them.)
  • Tables and chairs cannot be moved; all are bolted to the floor.
  • In the event of a reduction of gravity, vacuum-vents around, below, and above each seat activate if drifting crumbs or other particulates (such as water or juice droplets) are present.
  • Kitchen is divided/partitioned so all ~120 prep’ areas are isolated; one countertop per meal/food being prepared (excluding premade/prepackaged things shipped in from planet-side kitchens / food-prep’ facilities).
  • Each chow hall has a drive-in fridge for ~half its palettes,
  • and a drive-in freezer for the other half.
  • Both those rooms have forklift doors to a service hallway and service subway; diners enter and exit from the diners hallway on the opposite side.
  • Kitchen staff enter and exit from either door/side of the kitchen, which is in between the palettes and diners sections.
  • The buffet line is between the kitchen and diners sections.

Palette-storage Calculations

  • There are usually ~50K people on this ship; ~14K crew including contractors, ~14,000 children/students, and ~18K ICVs, thus >28K (not including civilian spouses and other non-student family-members, which are usually another ~7K) need daily meals at normal intervals.
  • ~35K non-ICV people x 3 meals/day = 105K meals/day.
  • Most humans eat ~.75 lbs. of food per meal; 78,750 lbs. is needed daily.
  • TNH restocks/fills its food-stores and other supplies as often as possible, typically once a month; 78,750 lbs. x 28 days = 2,205,000 lbs. (1,102.5 tons) kept in its stores/freezers, sometimes filling up some of its Cryo’ Wing, as that tech’ is rarely ever needed these days.
  • That’s the weight of ~9 adult blue whales.
  • 1 palette of MRE cases weighs 98 lbs. more than half a ton, so picture ~2,008 palettes of MRE cases being loaded monthly (flown up via cargo shuttles from various worlds).
  • 20 chow halls in TNH = each stores ~100 of those palettes.
  • A palette of 4 levels of MRE cases is ~4′ tall.
  • Chow-halls in TNH are ~9′ from floor to ceiling, each floor having ~1′ between it and adjacent floors (above or below).
  • Palettes of MRE cases are stacked 2 palettes tall.
  • 50 palettes per level = ~7×7 in a grid.
  • The standard palette is 41″ x 49″; 7×7 of them = 287″ (~24′) x 343″ (~28.6′).
  • Thus the storage/palettes room which is part of each of TNH’s 20 chow-halls measures >24′ x 29′.

More Calculations

  • 105,000 meals a day / 20 chow-halls = 5,250 meals prepared daily in each; ~219/hr
  • The chow-halls are only designed to seat 100 at a time.
  • Most only eat for 30 minutes at most; they can seat as many as they need to feed each hour.
  • Since families often cook in their suites or order room-service, that also lowers this demand by ~21,000 meals per day;
  • ~1,050 meals per chow-hall per day; 44 meals less per chow-hall per hour.
  • …
  • ~120 dishes made daily (see below for their names), not counting things needing no prep’; condiments, fruits, some drinks, etc.
  • Food Services ~1,409 personnel; ~70/chow-hall, thus ~23/shift
  • Obviously 23 people cannot be responsible for making 120 different types of dishes, let alone in bulk. That is where the ICVs and food 3D-printers come in.
  • 18,000 ICVs, all of which know how to do all jobs in TNH perfectly, can be redistributed anywhere, as needed, and always know thoughts and more, thus remain proactive about this, saving the human officers the logistics strain.
  • 18K/26 departments = ~692 per department
  • and ICVs never need shifts or sleep,
  • so 692/20 chow-halls = ~34 ICVs available per TNH chow-hall at any time
  • ~120 dishes ready to serve at all times, in a TNH chow-hall measuring ~30′ x 30′,
  • so the buffet-wall is ~30′ wide/”long”;
  • 120/30 = .25′ (3″) width per tray.  Not wide enough; for pizza slices, etc..
  • Solution:  stacked 2 high behind plexiglass, plated/served and restocked by the assistants while ICVs keep baking/cooking, as needed
  • …
  • Tables are ~50″ diameter
  • ~6′ per table area x 5 tables along the long-wall = at least ~30’^2 chow-halls

 

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What is Served:

Everything that is offered for meals and refreshments back in Inisfree is what gets prepared and offered in these cafeterias / chow-halls.

We are, after all, seeing if some humans can get along with us, and that means enjoying the diet we prefer/require.

The only difference is that it is rarely served nyotaimori; it is on plates or trays here, not the naked bodies of slave-girls.

Families can always cook in their suites or order room service, delivered by an ICV.

Food by Region:

  • American; boneless wings, burgers, ‘chicken’ tenders, chili, corndogs, ‘fish’ sticks, “French bakeds” (not French fries; we don’t fry most things, if anything), grits, hotdogs/sausages, jalapeño poppers, jerky, loaded potatoes, macaroni & cheese, nachos, nuggets, pot roasts, potato chips, ‘ribs’, veggie puffs, etc.
  • Asian; dried seaweed, dumplings, edamame, General Tso tofu, inari (tofu pockets), miso, orange tofu, Spring/Summer rolls, sticky rice, sushi, etc.
  • Bread Slices; banana nut, brioche, cornbread, English muffins, gingerbread, focaccia, pumpernickel, rye, sourdough, wheat, white
  • ‘Breakfast’ & Pastries; biscuits, cereal, croissants, French toast, hashbrowns, muffins, omelets, pancakes, snack/trail bars, waffles, etc.
  • Condiments; almond butter, BBQ sauce, hoisin, hot sauce, ketchup, marinara sauce, mayonnaise, mustard, pasta/tomato sauce, pepper, relish, salad dressings, salt, soy sauce, sriracha, steak sauce, sweet & sour sauce, syrups, tahini, tartar sauce, teriyaki sauce, tzatziki, etc.
  • Drinks: coconut water, hot chocolate, juices (apple, orange, grape, grapefruit, pomegranate), lemonade, limeade, teas, vegan milks, water, etc.
  • European (French, German, etc.); Brussels sprouts, crepes, pickles, popovers, pot pie, pretzels (soft), quiches, sauerkraut, vegan cheeses, etc.
  • Fruit; apples, bananas, oranges, pears, watermelons, etc.
  • Indian; aloo (potatoes and peas puffs), chana chaat, chili potatoes, curries, dal, naan (plain, stuffed, etc.), etc.
  • Italian; gnocchi, lasagna, mozzarella sticks, pastas (ravioli, spaghetti, etc.), pizzas (top your own), risotto, stuffed mushrooms, zucchini wedges, etc.
  • Mediterranean; bagels (carrot-lox, etc.), couscous, dolmas, falafel, gyros, hummus, kababs, kolaches, latkes, pitas, etc.
  • Mexican; burritos, elote, enchiladas, fajitas, flautas, guacamole, Mexican rice, mole, refried beans, salsa, seasoned rice, tacos, tamales, etc.
  • Salads; Greek, watermelon, etc.
  • Sandwiches; (build your own) club (mushroom bacon, vegan deli slices; tofurky, etc.), ‘egg’ salad, sub, ‘tuna’ salad, etc.
  • Sides/Separate; butternut squash, corn, hearts-of-palm cakes, mashed potatoes, mixed vegetables, etc.
  • Soups; broccoli, no-chicken noodle, onion, pho, poblano pepper & corn chowder, potato, ramen, tomato, vegetable barley, etc.
  • Stews; ‘beef’, gumbo, jambalaya, ‘seafood’
  • Sweets; baklava, “bear claws”, brownies and blondies,
    cakes (carrot, chocolate, German chocolate, red velvet, spice, vanilla),
    cheesecakes, cinnamon rolls, cookies,
    doughnuts (chocolate, glazed, sprinkles, etc.),
    eclairs,
    gelato/sorbet (chocolate, hazelnut, lemon, lime, mango, orange, pineapple, pistachio, strawberry, etc.),
    ice cream (chocolate, cookie dough, cookies & cream (a.k.a. chocolate chip), strawberry, vanilla, etc.),
    macarons (blackberry, coconut, chocolate, green tea, hazelnut, key lime, passionfruit, pistachio, raspberry, red velvet, strawberry, vanilla, etc.),
    pie slices (apple, chocolate, Oreo, pecan, pumpkin, red pear, sweet potato),
    popsicles (apple, grape, lime, orange, strawberry, watermelon, etc.),
    profiteroles,
    snow cones (blueberry, cherry, grape, orange, watermelon, etc.),
    sopapillas, tarts, etc.

Since these same recipes are made every day, it is easy to remember, teach, and perfect them, maintaining consistency.

The only times some aren’t available are either when they sell/run out or when resupply is unable to source enough of their ingredients from the local world/s.

All meals / food types are available 24/7/365.

Popcorn is available in the Commercial district/section; in its movie theaters and its supermarket (take-home packets/boxes).

 

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Prep’:

Premade Planet-side

  • Bread Slices; banana nut, brioche, cornbread, English muffins, gingerbread, focaccia, pumpernickel, rye, sourdough, wheat, white
  • Condiments; almond butter, BBQ sauce, hoisin, hot sauce, ketchup, marinara sauce, mayonnaise, mustard, pasta/tomato sauce, pepper, relish, salad dressings, salt, soy sauce, sriracha, steak sauce, sweet & sour sauce, syrups, tahini, tartar sauce, teriyaki sauce, tzatziki, etc.
  • Drinks: coconut water, hot chocolate, juices (apple, orange, grape, grapefruit, pomegranate), lemonade, limeade, teas, vegan milks, water, etc.
  • European (French, German, etc.); pickles, sauerkraut, vegan cheeses, etc.
  • Fruit; apples, bananas, oranges, pears, watermelons, etc.
  • Sweets; gelato/sorbet (chocolate, hazelnut, lemon, lime, mango, orange, pineapple, pistachio, strawberry, etc.),
    ice cream (chocolate, cookie dough, cookies & cream (a.k.a. chocolate chip), strawberry, vanilla, etc.),
    pie slices (apple, chocolate, Oreo, pecan, pumpkin, red pear, sweet potato),
    popsicles (apple, grape, lime, orange, strawberry, watermelon, etc.),

3D-printed

  • Sweets; “bear claws”,
    brownies and blondies,
    eclairs,
    profiteroles,
    sopapillas,
    tarts,
    etc.

Complex Cooking

  • Asian; dried seaweed, dumplings, edamame, General Tso tofu, inari (tofu pockets), miso, orange tofu, Spring/Summer rolls, sticky rice, sushi, etc.
  • Indian; aloo (potatoes and peas puffs), curries, dal, naan (plain, stuffed, etc.), etc.
  • Soups; broccoli, no-chicken noodle, onion, pho, poblano pepper & corn chowder, potato, ramen, tomato, vegetable barley, etc.
  • Stews; ‘beef’, gumbo, jambalaya, ‘seafood’
  • Sweets; macarons (blackberry, coconut, chocolate, green tea, hazelnut, key lime, passionfruit, pistachio, raspberry, red velvet, strawberry, vanilla, etc.),

Easy; Unwrapping / Served-cold / Few-steps, Etc.

  • American; boneless wings, burgers, ‘chicken’ tenders, chili, corndogs, ‘fish’ sticks, “French bakeds” (not French fries; we don’t fry most things, if anything), grits, hotdogs/sausages, jalapeño poppers, jerky, loaded potatoes, macaroni & cheese, nachos, nuggets, pot roasts, potato chips, ‘ribs’, veggie puffs, etc.
  • ‘Breakfast’ & Pastries; biscuits, cereal, croissants, French toast, hashbrowns, muffins, omelets, pancakes, snack/trail bars, waffles, etc.
  • European (French, German, etc.); Brussels sprouts, crepes, popovers, pot pie, pretzels (soft), quiches,
  • Italian; gnocchi, lasagna, mozzarella sticks, pastas (ravioli, spaghetti, etc.), pizzas (top your own), risotto, stuffed mushrooms, zucchini wedges, etc.
  • Mediterranean; bagels (carrot-lox, etc.), couscous, dolmas, falafel, gyros, hummus, kababs, kolaches, latkes, pitas, etc.
  • Mexican; burritos, elote, enchiladas, fajitas, flautas, guacamole, Mexican rice, mole, refried beans, salsa, seasoned rice, tacos, tamales, etc.
  • Salads; Greek, watermelon, etc.
  • Sandwiches; (build your own) club (mushroom bacon, vegan deli slices; tofurky, etc.), ‘egg’ salad, sub, ‘tuna’ salad, etc.
  • Sides/Separate; butternut squash, corn, hearts-of-palm cakes, mashed potatoes, mixed vegetables, etc.
  • Sweets; cakes (carrot, chocolate, German chocolate, red velvet, spice, vanilla),
    cheesecakes, cinnamon rolls, cookies,
    doughnuts (chocolate, glazed, sprinkles, etc.),
    snow cones (blueberry, cherry, grape, orange, watermelon, etc.),

 

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Special Features:

Floor tiles illuminate red when they detect a spill or other slippery material on them, alerting guests walking nearby before they might not notice it and slip/fall down.  Inisfreeans help clean up such messes whenever the human staff are getting a little overwhelmed (when the occasional lunch-rush occurs).  A small drain centered on some tiles also helps –and they automatically suck in any liquids near them.

All beverages come in either pouches (like Capri Sun is marketed) or “sippy cups” (a glass with a sealed lid, similar to a bottle or thermos).  This helps prevent spills –especially during gravity-change moments.  (Consequently, it also helps prevent choking/drowning on drifting blobs of liquid/s.)

Many entrées are 3D-printed –right inside the ovens that then turn on to heat/cook them (and this is essentially the same as normal cooking, just more precise and tireless; the same ingredients are mixed and cooked in the same ways, always following the recipes).  This is another way all the small things are kept from floating/drifting around during low-gravity events.  As long as the cartridges of the different ingredients necessary for the day’s recipe/s is loaded and still full of those things, the meals will be cranked out “in no time”.

If ever gravity remains unreliable or off for extended periods of time, all meals and drinks can be served in pouches with drinking straws.  Diners can also just unscrew the cap on each pouch and roll/squeeze out the contents of their meal similarly to how an MRE or toothpaste might be.  No food on plates are available/served during such low-grav’ times.

Hologram projectors occasionally show something mildly entertaining (and always appetizing; never gross or worry-inducing), such as an evergreen tree with Christmas lights on it during the annual “holiday season” (Winter), a tree with blooming/open flowers during Springtime (based on the progression of time back on Earth / in Inisfree), a beach scene during Summer, and trees with Autumn colors whose leaves or gradually coming loose and drifting down in an imaginary breeze during the rest of the year.  Once in a while they’ll show other things, too.  Only during emergencies will anyone ever see the ship’s Captain or another officer addressing them during meal-time through those devices/projections.

Just like throughout the rest of this ship, all chairs/seats here come with a seatbelt, just in case.

In the event of a low-/no-G event, all the buffet-line serving-trays auto’-cover/-seal themselves, and inner-vertices-mounted mini-vacuums (suction vents) start collecting any floating drink/food particles/morsels.  Anything not being efficiently sucked their way will get gobbled up or bagged by the ICVs who start patrol-floating around.  Drinks in cups and food on trays/plates is up to the individual diners to keep hold/control of.

 

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Additional Notes:

Inisfreeans (ICVs) have no need to eat or drink, so you’ll only see them socializing in here when invited.  They’ll often still eat and drink while here, as it is part of their programming/personality/nature to mimic, mingle, sample, and so on.  While it is part of their religion and culture to always have meals served nyotaimori, that is for/in their realm; here, they just sit beside Outlands diners/eaters who use plates and trays –though they are always happy to demonstrate how nyotaimori works, whether in these chow halls or back in anyone’s room/suite.

*ICVs will never consume nonvegan food or beverages, though (other than semen, of course).  It’s just not their way.  All activities aboard TNH are, after all, to see if the humans stationed there with them are open to that and all other parts of their way of life.  (Everything served on this ship is vegan, by the way –though each meal includes options, such as vegan versions of the various types of meat the humans here may have been used to.)

~90%/shift are in the kitchen, the rest waitressing, bussing, etc..

ICVs track eating habits of all humans in the carrier, thereby knowing what to make more and less of each day, and they inform the supervisors who place orders with worlds, and who direct assistants in getting ingredients from the palettes in the drive-in fridge and freezer.

Auz has breakfast and supper with his family back on Earth, and a couple snack-sized meals near lunchtime when working from Persephone; he does not dine in TNH chow-halls, though he would be perfectly happy to. He just rarely has the time.

There is no alcohol, coffee, or nonvegan food aboard this carrier.

 

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Map of One:

TBA

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Dining Area:

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Storage:

 

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