A Good Ship's Cook Is Half the Success of a Voyage. But What If the Galley Is a Disaster?

Hey guys! The food on board depends on the mood of the entire crew. If the cook knows his craft, then even a tough contract flies by easier. But sometimes they send a "culinary wonder" who ruins even premium supplies: rubbery meat, soup that's just water, baked goods that are just stale bread. The crew gets angry, work suffers.

How do you handle it if the cook can't do his job or is stealing food? Do you go to the master as a group or talk it out like reasonable people? What are the wildest or, on the flip side, most amazing dishes you've had cooked for you on contracts?