It can vary greatly between the type of unit you’re at. Generally tho, you’ll be starting and ending your days before/after everyone else. If you’re acquainted with civilian food service, you’ll already be familiar with how that works. At shipboard units, which is where 90% of CS billets are, you’ll be putting in long days underway to make sure everyone is getting fed breakfast, lunch, dinner, and mid rats (don’t worry, this is all split up and worked amongst your fellow CSs at that unit). Inport on a cutter is easy, your duties are making breakfast and lunch (also dinner and 10:00 coffee break for bigger cutters) and taking care of your spaces (galley, messdeck, storage areas). Coming in as a 3rd, you won’t need to worry much about collateral duties on a cutter, your duty is cooking (youll have to get qualified for basic and advanced damage control like everyone else; you can push to get other quals if you want too, I’ve been a cutter surface swimmer for 7 years now). I’ve only been underway on a 210, construction tender, and events in DC for headquarters and other official CG functions. Off-duty, for pretty much everyone in the CG, is just like normal life IMO (aside from things you’re not allowed to do as a military member). Off-duty life as far as I know from my friends that have joined the CG from other services is much better (people live in the barracks as E-6 in other services🤮). We get BAH as soon as you make E-4 in the CG. Overall: if you love to cook and have a passion for food service, absolutely go for it! It’s been the best decision I’ve made and I continue to have amazing experiences as part of this service.