The Indianapolis journal., 1896-06-14
RUNNING A DINING CAR
SOME PROBLEMS IN HOTEL KEEP
ING AND RAILR0ADING UNITED.
Provisioning and Watching the Cars
TO Prevent Waste and Poor serv-
fce-A Porter's Experiences,
New York Tribune.

Every berry, every pound of meat and
butter every loaf Of bread. every quart OF
milk. cream and other item of provisioning
not used on a trip is carefully inventoried
when the train comes In, and the list COM
pared with the supply that went out and
the number of meals served" said the su-
perintendent of Pullman's Palace Car Com
pany 1T is only by unrefnitting care as to
details that system can be preserved. So
far as can be, the train goes out full
stocked from the New York markets, which
are supplied with the best products of the
whole country. Perfect refrigerators and
Ice used IN unlimited quantities make 1t
possible TO keep fruit and vegetables unin-
jured. OF course. in the case of a buffet
car, where unexpected demands are made
on the supply and the porter needs more
bread. more milk more berries. the con-
ductor buys the needed articles wherever
he can, but this emergency seldom occurs,
the amount needed for the average number
of passengers being almost exactly guessed
at. There are storehouses maintained in all
the larger cities along the routes for sup
plying the cars. and it IS arranged that
only the best Of everything shall be kept
on hand. The main portions OF dinner
are begun when the cook comes on board,
I'll
starts out. such as forty-fve-pounc roast.
the soups. etc. AS soon as the majority OF
tickets are sod the dining-car conductor
is informed of the number, and he directs
the quantity of other food to be prepared.
according TO his judgment. If any known
party OF passengers is TO be taken on at
some other point he is informed by tele>
graph Immediately that dinner for that
number NAV ha got ready Even with
every care and the best OF management
there is much waste.
The serving of meals in either buffet or
dining-car is Improbable. But it is a ne
cessity and a help to the rest of the sys-
tenn, it must be kept up II all STAN
dard provisions, groceries and canned stuffs,
OF course, there is waste, but in meats
and perLShable articles no calculation can be
made close enough to prevent loss. Take
a number OF roast fowls for the buffet, for
instance; the number OF passengers may not
be as large as expected, and only a few
are sold. The others are good, ii is true, but
not fresh enough TO go out on another trip.
With berries and fruit 1t is the same thing,
also with fish, and there always must be
cleaners and helpers about the stations. The
difference between firSt-class and second
class fare and furnishing Is slight. 1t is an
Intangible line that connot be well defined,
but We cannot afford 10 cross il; so We
would rather be on the safe side and serve
ciSm.
THE LIQUOR QUESTION.
I'm the matter OF liquors, we have to en-
ploy only reliable porters and exercise care.
Almost every State We travel through has
different laws in regard to liquor selling.
In Jersey liquor be sold only with eat
aoles; when we get into New York, under
the present law. it can be sold without
meals. with a license. Going across into
Canada il can't be sold at all. with or with
out meals. Michigan has different law,
Illinois still a different one. All must be
considered. After July ], when the Raines
law goes into effect, We shall be unable to
serve liquor under any circumstances on our
trains In New York State The Wagner
Palace Car Company can, but We can't; L
don't know whether the trainers OF the law
were aware Of the discrimination against
the Pullman company or not In the list OF
those who cannot obtain licenses is Included
all corporations organized or chartered IN
other stats; except copanv Sue1 has snent good
deal of money 10 prove that IL is not a
conAnon carrier; therefore 1t cannot take
sell seats and berths and provide luxuries
for the people; We don't undertake to con-
vey them and their luggage from one gwen
point TO another. The railroad company does
tnat: il is a common carrier and could take
out the license. Two hundred dollars would
exceed the revenue from our buffet liquor
s.aIes ANYWAY Ii is not business we care
70 40 so in matters little whether we can
sell liquor on a car after July l or not.
The Wagner company, being a New foTk
corporation. is privileged TO take out the IL
what good housekeeper does once in si' 81;
months We do every few days, said the ofi
cial in reference to car house cleaning
Every time car comes in from a trip Il
is switched OF to a sidetrack and cleaned
inside and out by competent men and women
Windows brasses, carpets, curtains, up
holstery, both stationary and movable furnl'
fhnr Nh n N n
polishing and beating. Every mattress is pu
out 10 air and SUM- Every pillow, ever;
blanket is hung out separately 10 be made
preciate this who would compare car as II
looks when just in from a trip with its ap
pearance when II goes out fresn. trim @ ane
brooms, tubs cloths. fluids, dlsinteciants
soaps. powders and what not kept for the
has TO render strict account of every small
est detail. Otherwise there would be no enc
OF waste. To keep hotel in tnoroug1ll
is on the spot. must be constantly on tht
alert. II is far more difficult 10 insure per
feet service and appointments on train o.
for days through the country.
THE SPECIAL AGENTS WORK.
You see this pile of papers? These are
the reports of our special agents, inspec-
tors who board the various cars simply as
passengers, and note any little imperfectior
detail any misdemeanor or oversight
on the part OF the porters or employees. Such
an agent is not recognized by any of the
train people. We have many lines extend
ing over large territory. 1t is not possible
for him to be recognized He buys mea
just like any other passenger. and If any ar
tice is not up TO the mark in cooking oil
preparations it Is reported TO u.s.. A printed
list of questions that will assist him in tell
ing just what we want 10 know Is 1ur'
nished, and he answers them as candidiy
The questions are suc1-as would occur tC
any passenger who was on the lookout fol
flaws and defects. II the partitions betweeI
staterooms and compartments creek wneI
opened or closed he tells US, an expert
sent TO ascertain why and suggest the rem
edy. III carpet Is worn little he make:
note OF il. II the vestibule lamps don
burn clear he tells US, and we rectify th'
trouble speedily IL he sees waiter or por
ter soliciting tip he registers the fact ant
notes whether or not the servants or th'
road are solicitous or Indifferent about tn
passengers comfort. II the porters are no
prompt in assisting people in taking th'
train. placing steps for their convenience
etc. we learn OF the fact, though the place
where IL happened may be thousand miles
away. Any surlinesS or negligence on IN,
part of an employe is reprimanded at once
We demand the best attention for out pat
rons. If porter hands a passenger a CHECK