What policies, technologies, equipment, etc is used to mitigate liquid spills in the cockpit especially during turbulence?
Keeping the cockpit clean is a major consideration for airlines. The inflight team will scheduled meal times accordingly with reports from ARTCC and other aircraft on a similar routes. They tend to stagger their eating times, so one pilot can be the PIC and the other can eat. Once he/she is done eating they will switch. Here you can find a link explaining Multi Crew Operations. Hope this helps!