The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-03-22
AeoUr rHe pININo can.
~ Il Claimed THAT Railroads Make iit.
lie Tront by Running Diners

~ T. Claimed That Railroads Make III.
lie 'FRONT.' by Running Diners
A modern dining car Of the most
approved pattern costs $4,000 10
build. Next come the kitchen uien-
sils. tho table furniture, the SILVER.
ware and linen averaging about
o. 900 worth 20 q ear. Each car must
have a steward. who usually gets 800
a month. and head cook, who values
himself at $40 month. There must
also be ono or two assistant cooks and
throo or four walters. says Kate
Fields Washington. Three hundred
dollars q month h the very smallest
outlay for wages, while tho cost Of
raw.food material. brcakago Of dishes
and the board Of employees Is about
$4,000 por month additional, An
average five days run costs very
nearly 5000 for food and service. 80
that Il would taso forty persons at
every meal on the run 10 pay the
daily expenses. without allowing any
thing Tor interest on the investment
or for wear and tear on the furnish
ings.
Tho kitchen OF a dining car con.
talns every convenience except room.
There IL a range capable Of doing all
the boiling. broiling. baking and
slowing for hundreds Of people, yot
occupying comparatively no space at
all There " a board Tor the carver.
a bin aud table Tor the baker and a
sink for the dishwashcr. with shelves
and ouphoarls innumorablo for dishes
and imporighnbl, supplies all In an
area OF by ~ foot, at most. Every
inch Of space r. carefully utilized.
Under the car Is the cellar or rofrlg-
orator whore leo. boot, mutton. poul.
try. milk. butter and other porlshablc
supplies arc kept
Tho steward. who Is In charge Of
all this. must be- q cool gucssor. To
bo sure, tho dining cur 10 run on tho
princlplo that NO money will bo made
ANYWAY; that one road must run II boz
cause q competing road docs; that tho
traveller must therefore, have tho
bost 10 the market for fair price.
and that Il ~ better 10 throw away
unused and spoiled material at tho
end Of trip than 10 run ont Of somo
noco sary ON tho way; yet ! imagine
that the steward vino has the lowest
average OF wasted food stands highest
In hls employers regard.
Tho FIRST thing no has 10 do Is to
max, out tho bills Of fare for the trip.
These must be- approved 10y the hoad
OF the commissary department Tho
chef buys the necessary supplies, but
I the steward has 10 turn Ia an lnvon-
tory Of Thorn at tho starting point, and
also a statement ot what has boon
used IN route and what Is loft at tho
end OF the run. There IA no method
OF estimating tho exact number OF
moals that will need TO DO served
during u run. particularly II II IL n
short one. Suppose Il Is TO bo made
from Washington TO New York. lndl.
yidual methods Of economy are very
different While some prefer 10 pay
1925 for the extra comfort Of a seat In
u parlor car. there arc others who
think The common coach good enough
and prefer 10 spend their 81
In the dining ear. Again. thoro are
some who frequent both parlor and
diner. and others who care for Mother.
For long journey, every berth In the
sleeper may DO occupied, aud yet the
dining ear may bo practically tenant.
less. or the sleeper may DO nearly
empty AMI tho diner full OF people
from tho day coach, or II may be
crowded with the occupants Of both,
As the steward goes through the train
on q tour Of inspection or In giving
his FIRST call for a meal no must note
the number Of lunch boxes and guess
from the faces and dress Of the pas
scngoa how many orders he will have,
But even his bost Judgment may be-
lar out Of the way, for the lunch box
may be for next days light rcpast,
or some Of tho bost-drcsscd passengers
may not have decided whether TO pat.
ronllc the dining ear or not.