The New Zealand Railways Magazine, Volume 4, Issue 3 (July 1, 1929)
Poultry, Meats, and Eggs
Poultry, Meats, and Eggs.
The average passenger travelling to or from New York or Chicago on the Broadway Limited, the Gotham, the Liberty Limited, or one of the other Blue Ribbon trains of the Pennsylvania Railroad, does not realize the huge amounts of supplies, necessary for the diners, carried on these and the many other trains of the Pennsylvania.
In 1927, approximately 2,000,000 pounds of meat and fowl were served in the dining cars. Patrons were also served 300,000 pounds of fish, 150,000 pounds of white potatoes, 450,000 loaves of bread, 160,000 dozens of rolls, 225,000 pounds of butter, 230,000 dozen eggs, and 220,000 pounds of coffee and tea.
A single dining car run demands 16 large baskets of supplies, and this does not include the perishables that are picked up at different dining car agencies located in the larger terminals.
The magnitude of the task of keeping the Pennsylvania Railroad's dining cars fully stocked with all sorts of supplies and materials is astounding. Every day 15,000 napkins, 2,500 table cloths, and 1,400 waiters' jackets are freshly laundered for use on the cars. More than 3,000 articles are used in the preparation and service of meals on one Pennsylvania diner. At one commissary there are enough dishes to stock a large metropolitan hotel, while huge storerooms house reserve supplies of pots and pans and other utensils.
A Pennsylvania Railroad diner carries about 1,200 pieces of linen, 750 pieces of silverware, and 1,500 pieces of china and crockery. The total cost of one dining car's equipment runs well over 3,500 dollars. The dining car department's laundry bill alone amounts to about 18,000 dollars each month.
J. F. Finnegan is superintendent of dining car service and in charge of dining car operations west of Pittsburgh. His offices are in Chicago.