. Book of the Royal blue . sthe through sleeping cars from , Cleveland and Pittsburg, breakfastis served a la carte, i. e., you order whatyou desire from the card and pay for whatyou get. This is desirable as Baltimore isreached in forty-five minutes, Philadelphiain two hours more, while New York isreached in time for passengers to dine orlunch at their hotel at the noon hour. Thenext Blue Line train leaving Washingtonat is after the breakfast hour, and itarrives in New York also in time for serviceat hotel; this train, therefore, is suppliedonly with buffet in the par
. Book of the Royal blue . sthe through sleeping cars from , Cleveland and Pittsburg, breakfastis served a la carte, i. e., you order whatyou desire from the card and pay for whatyou get. This is desirable as Baltimore isreached in forty-five minutes, Philadelphiain two hours more, while New York isreached in time for passengers to dine orlunch at their hotel at the noon hour. Thenext Blue Line train leaving Washingtonat is after the breakfast hour, and itarrives in New York also in time for serviceat hotel; this train, therefore, is suppliedonly with buffet in the parlor car. All ofthe trains which follow touch either thenoon or evening dining hours and are there-fore supplied with dining cars serving mealsa la carte or table dhote, as the class oftravel demands. The one, three and fiveoclock afternoon trains are particularlypopular with business men, and each ofthese trains have cafes as well as cafes are attractive in their bohe-mianism. Travelers and especially business. OBSERVATION CAFH UN ROYAL LIMITED. 20 THE OPERATION OF DINING CARS ON A TRUNK LINE. of the railroad is apparent in naming itsdining cars after some of the most promi-nent hostelries on its line, indicating in amanner the service which maybe instance there are the Waldorf, Astoria,Walton, Raleigh, Palmer, Manhattan, Savoy,Brevoort, Carrollton, Holland, Brunswick,etc. An insight into the innermost workingsof the dining car is particularly many persons in giving an order tothe waiter stop to consider where theviands are to come from when waiting foran order to be served. It is a noticeablefact that patrons generally examine thetable linen, silver and glassware in theminutest detail and with critical eyes. But the kitchen is really the mostimportant feature of the car. While mentravelers are generally indifferent to thesedetails, it is not so with the women. It isperhaps true that the majority of womenare curious as to the workings o
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