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The rule book for dining service workers starts with a letter from the Commissary requiring that regulations be observed in a manner that will make the train service popular. The letter also maintains that servicemen's goal is to satisfy passengers and that they must strive to be "obliging and courteous at all times- alert to anticipate their[customers'] wants and diligent and cheerful in executing orders." Next are sections on general instructions, beverage and food preparation, cigar and cigarette presentation, and other passenger services. Throughout the manual, there are hundreds of pictures of glasses, dishes, meat charts, uniforms, and table set-ups. The content of this rule book shows how dining servicemen were required to provide excellent service, obliging courteousness, and near perfect food services under strict demands. Not only are there several sections on various foods and beverages, but there are countless pictures of how to prepare the dishes and what glasses to use for specific drinks. The manual's attention to detail and correctness again reflect the railroad's demanding expectations on these servicemen. In excellent condition. Source information taken from library catalog. Publication partially scanned.
Manuals (Handbooks), 208 pages : illustrations and photographs image/jpeg