The Washington herald., 1908-02-16
LINERS TOCUT MENUS
Too Much Food Wasted on
Big Ship, Is Complaint.
SIX MEALS a DAY NOW GIVEN
LeayinGs from First Cabin Not sent
to Second or Third Class Tables.
No Hotel Could Afford to- Furnish
Such Meals as Ocean Liners Now
SeFve-New system Inaugurated.

New York. Feb. 15. - Transatlantic
tourists are too well fed on shipboard. ac-
cording to the expressed opinion of local
steamship agents. and the directors OF
several lines are engaged in overhauIing
the cuisine with a view to economy.
Nothing edible that is possible 20 get In
the market on either. side Of the ocean
is omitted from the menu Of the first
cabin table on the big liners, and it is a
frequent boast of travellers competent 10
judge that the cuisine Of the average
ocean liner ezcels that Of the leading ho-
tells Of Londen and New York. with the
luxury Of transportation thrown in at a
rate not exceeding that charged ashore.
The Introduction of tanks for live fish
To be eaten by the patrons Of one of the
lines, and the serving Of meals at any
hour, day or night, have induced steam
ship officials to compare notes. with an
idea of cutting down extravaganza.
Great Quantities Wasted.
An agent Of a line which counts among
its feet four Of the largest ships in the
world. in commenting on the proposed re-
form. said.
Thousands Of tons Of good food are
wasted annually by every one OF the
eight frst-class lines that ply between
this port and Europe. The impression
that the ieavings Of the first cabin are
warmed over for the intermediate trav-
elers. and that what is left over from
the second cabin finds its way into the
steerage, is absolutely without founda-
tion.
( Competition has compelled all the lines
F to treat each class with the greatest
/ care and consideration as TO special
dishes and the line that tried TO pass
/ of on second or third class passengers
any food that had a previous acquaint-
/ ance with the first cabin would speedily
/ go 20 the wall
! Il for one, have strongly recommended
/ a halt. not alone in the chief saloon table
/ expenditure. but also for the tables Of
I the other classes. There is no necessity
/ for five or six meals a day at sea.
Hotels Couldn't AnOrd Ii.
NO hotel in the world operated on
+ frst-lass plans could furnish six meals
la day, not counting coffee. tea, and choco-
/ late at any hour Of day or night as the
/ regular liners do, and make money on
/ the rate which the liners get.
Il have seen large quantities Of good
/ food cast overheard during q single trip.
I have seen ocean travellers order at one
meal sufficient food 10 feed a whole fam
/ lily for a day. 1 have seen them direct
stewards to bring them half dozen kinds
+ of meat at a meal. and then mutilate, but
not eat, four of the six.
/ "I have seen them eat pound after
pound Of the most expensive fruits be-
! tween meals when they really were un-
able To walk around the deck from over
eating 1t is high time that the steamship
companies discourage gluuOHy, waste, and
/ dyspepsia
Enough to Feed Poor of Many Cities.
NO matter how careful the chief stew
ard may be. he cannot prevent the un-
pardonable waste that is part of the pres
ent system of feeding passengers. I ven
ture the opinion that the food wasted in
one month on the great liners at sea
would be sufficient to feed all the hungry
of New York. London, Paris, and Berlin
for a week, al least
Il understand the other lines also are
giving thought 10 the question Of econ
omy but our line viii inaugurate the
system, 1 am sure, and the others are
bound to follow"