New Britain herald., 1916-03-17

cry other day. except a few which ars on the road for three days.
 About 15,0o0 pounds of roasting chicken, 10000 to 25,oOO pounds of beef and 1000 pounds of broilers are consumed on the New Haven's diners each month. Each loin of beef and ev- cry chicken have to be inspected to see that they come up to the standard re- quired. At frequent intervals samples of the milk, cream, ice cream and other supplies are sent to the company s lab- Oratory at New Haven 10 be tested ln order that the proper standard Of purl- ty may be maintained.
 It Is a matter of the mtnutest calcu- lation to know how much food to stock a car with before it goes out ou its trip. . It is further nice calculation to know how much food to prepare for each meal. Dining car stewards are re- quired to send n their acquisitions in advance The supplies are packed and put on to the cars just before leaving the yards at Boston. Oysters and clans from Cape Cod which are taken out of the water in the morning are on the trains by afternoon and served that evening As the baskets of supplies are put up the contents are charged to
 the car to which they are assigned
 The work on d dining car begins
 many hours before the meal IS actual 1 ly served. When a car is attached to
 train en route the number or pas
 sengers is telegraphed ahead to the steward. who makes his calculations regarding the number of meals to pre-
 pare on a percentage basis. Each em-
 ployee on the car is assigned certain duties which must be completed oy
 the time the first call" is announced. There are generally four cooks, one of
 whom. the chef, Is in charge of the kitchen It is the duty of the chef to prepare the meats and pastry. One Of the cooks looks after the vegetables
 and some of the meats and soups. lIThere is a third cook and a general
 utility man. The utility man has many miscellaneous duties assigned him by
 the chef. The work ill the diner is ap-
 portioned to a nicety. Each waiter is
 assigned to particular tasks. such as
 looking after the china, the silverware,
 the linen and the pantry. All employ
 ees in the service have passed and are
 subject to rigid physical examinations Quality the Essential Factor.
 Tn purchasing food for use on the
 New Haven railroad dining cars quail
 fty is the one essential factor. The
 food must be the best that can be
 obtained, it must be handled with the
 most thorough cleanliness, and it must
 be absolutely fresh. 1t is the aim of
 the management to serve the best
 meals that can be obtained on any dining cars in the country.
 During the month of October. 1915, the company served 36,276 meals on Iits diners, an increase over the core
 sponding month of 1914 of 2.S36. De
 spite this increase in the number of - meals served. the average cost per | meal was greater than in October 2 t1914. This was due to extras and l selection of higher grades of certain v products.
 + In addition to running it's dining cat l. service, the New Haven operates sev' ,- eral restaurants throughout New Eng. e land. One of these is at Bridgeport. d This restaurant has been managed by D. the company for several years. and it e is considered a model of cleanliness, l. On every occasion that the Bridgeport e board of health has inspected it it has n received rating of 100 per cent n On Nov. l the company took oves 2 the management of the restaurants in s the stations at New Haven and Prov l. idence. and on Dec. the restaurant in t. the new station at Hartford was open e ed. The company also operates the q restaurants at Waterbury and Wilh- S mantle stations and hotel at Mid |. way, Conn, for its employees. Sev- n eral changes are being made and more ;. being considered in the restaurants at e New Haven and Providence. The v standard of cleanliness and sanitary a excellence attained at Bridgeport wiH . be maintained at the new restaurants. 5 lThe local restaurants in the stations
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