Quick service starts at the kitchen
The Steward, whose ordering is indeed an art, selects just enough of every kind of food and refreshment to meet his passengers' needs until arrival at the next terminal storeroom. He does not attempt to procure supplies from merchants en route, as it is well nigh impossible thus to obtain the high standard of food stocked by the Railway Company. The Commissary buyers, however, located at various points along the line, comb the local markets in an attempt to outdo their nearest rivals in the matter of seasonable delicacies and fine staple produce. Perishable supplies, such as meats, fresh fruits, fish, etc., are placed in the car icechests in prime condition, as they are ordered in just sufficient quantities to take care of the day's requirements from each distributing point.
Every storeroom is equipped with mammoth refrigerators in which are stocked fresh meats, poultry, butter, eggs, etc., delivered direct from the wholesaler. The poultry and eggs are of the choicest, being supplied by the Government Experimental Farms at various points on the Railway System. The best brands of groceries, such as flour, coffee, sugar, salt, etc., are chosen with quality as the first consideration.
District Storeroom Refrigerator -- Milk, Cream, etc.
Operation of these storerooms has reached a high mark of efficiency. There are shelves stacked high with china; closed cupboards containing fresh linen; drawers of silver (each piece of table service bears the crest of the Railway; bins for bottled goods; refrigerators, spotlessly clean, with stores of freshest food, -- down to humidors containing after-dinner cigars and cigarettes. Everything is so orderly, so well-planned as to arouse the enthusiasm alike of business man or housewife.