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The New Zealand Railways Magazine, Volume 14, Issue 8 (November 1939)

Good Refreshments— — …But… — “What do you do with the cups and saucers?”

page 24

Good Refreshments—
But
“What do you do with the cups and saucers?”

In the early days most of the residents of the Cape Foulwind district were engaged in farming or milling work but it was not until a much later date that the little village became a place of importance, and began to play a major part in aiding the development of the great coal-mining industry.

Following the discovery of coal and gold it became necessary to improve the port at the mouth of the Buller, if the new industries were to prosper and develop. Plans for these works were prepared by that eminent engineer, Sir John Coode, and it was decided that the stone for the breakwaters was to be brought in from Cape Foulwind, a distance of about seven miles. Accordingly, a railway line was constructed, and quarrying operations on an extensive scale were commenced. After some years the line was extended to Tauranga Bay and a further considerable quantity of stone was thus procured. Although the quarries were closed for some years they have recently been re-opened and the line put into repair. Thus once again the great cliffs provide the stone for the maintaining and improving of the Dominion's best bar harbour and most important coal port. How successful these operations have been may be judged from the fact that practically since the inception of this work Westport has had a splendid harbour, safe and accessible in all weathers and conditions.

The beaches in this district are among the finest in the Dominion and are becoming increasingly popular as picnic and holiday resorts. Besides offering excellent bathing facilities they present unique and beautiful coastal scenery. At Cape Foulwind the high, steep cliffs tower above the sea like some ancient fortress with the beacon light perched on the top. Tauranga Bay is a delightful spot, when in the hazy loveliness of a summer day the flax blades shine like so many flashing swords, and the rata flaunts its scarlet beauty. A magnificent view can be obtained from the Point where, on looking to the south, you may see the majesty of Mt. Cook outlined against the sky, while steamers pass along the silver-blue waters over which Tasman first sailed, and Te Rauparaha paddled his swift canoe.

Train travellers and others appreciate the good service given at Railway Refreshment-room counters throughout the Dominion. But that some do not take reasonable care of the cups, saucers and spoons they use is seen in the fact that an annual cost, running into four figures, is incurred to replace breakages and losses due mainly to carelessness on the part of those who handle these articles.

On occasion, carelessness or recklessness is shown by passengers, who have been known to throw cups and saucers from trains, to the danger of workmen on the line or of passengers on station platforms.

The price you pay for a cup of tea covers, of course, the hire of the cup, saucer and spoon used. But the Department permits these articles (each set costing I/-) to be taken on trains, if it suits the passenger's convenience, without further charge, in the confident belief that when the tea is finished the crockery will be left intact to be gathered by a train attendant.

What to do With Your Cup and Saucer.

The simplest procedure is to leave cups and saucers on the counters, special ledges, or tables at refreshment rooms, or in a safe place on the platform.
Cape Foulwind Junction as it appeared in the early days.

Cape Foulwind Junction as it appeared in the early days.

If, however, it is necessary to take them on the train, then when finished with, place safely on the floor under your seat. Some passengers just put down their cups and saucers on the pavement of station platforms, where they are obstacles in the way of other passengers and are liable to be unintentionally kicked over and broken.

Railways Staffs, Too.

Railway employees, other than those in the Refreshment Branch service, sometimes fail to realise the value of the Department's crockery, and leave it lying about instead of collecting it for despatch to the nearest Refreshment Branch depot. Again, if members keep in mind that a cup, saucer and teaspoon represent I/- of expenditure by the Department—with probable difficulty in replacement under existing conditions —they may be more keenly alert to protect this property.

For all, it is a question of fair dealing. There can be few homes in New Zealand where reasonable care is not taken to guard against crockery wastage; and it is only a matter of continuing such precautions when dealing with Railway refreshment-room crockery to secure a very marked reduction in the recorded losses from Railway refreshment counter services.