It depends on how big it is, and where the window(s) are, and where the ventilation for your range will be, etc. No one-size-fits-all approach!

You need to take some measurements and meet with a designer. but its good to have ideas of what style and colors you like before you start.

As stated above, every situation is different. Here are pics of our galley kitchen that is 10'6" X 22' excluding the double pantry that is recessed into former double closet. On long exterior wall have 30" drawer base, range, 15" trash pullout, 30" drawer base, 39" sink base, 24" DW, 30" base with one drawer and two doors.

Short wall (starting at the same end as above order): 30" drawer base, 24" with rollouts for small appliances, 30" drawer base, and 40" fridge surround. This provides 85" prep area between fridge and pantry, and is across from range area. An OTC MW will go on wall in middle of prep area. This provides four 30" drawer bases within couple of steps of range.

Range wall has 30" countertop to left, ideal for George Foreman (stored below) or Crock Pot (stored in pantry). 45" of counter between range and sink is great for prep or buffet style serving. Fridge is across (more or less) from sink. DW is right of sink. Glasses, cups and dishes stored to right of DW. Toaster and Keurig on counter (with K cups, Truvia) underneath upper that has coffee cups. The whole coffee/breakfast station area, including utensils and dishes, is opposite the dining area which has an 8' opening to the kitchen.

This is a very efficient layout for us and the width allows two people to work. Again your space is almost certainly different.