By comparison in Steerage basic meals, mostly consisting of boiled meats and vegetables cooked in a single pantry with passengers serving themselves cafeteria style and eating their meals next to where they slept until the early 1890s they even had to provide their own eating utensils. The finest food served at table by uniformed stewards with crested china, silver-plate and glassware. Cabin was luxurious, even by today’s standards. Before this, in the 1880s and 90s, there were two classes - Cabin (1st) and Steerage (3rd) - the differences between the two were huge. The class system became more defined and on a person's financial status, rather than their social position, following the structures set in place by the railway companies with their three class system. The ocean liners played their part too in the effective democratization of dining. Modern industrial wealth of America and the many millionaires this created, also helped change attitudes towards dining in public. A new King and the new Edwardian era changed attitudes, particularly amongst the younger members of the gentry. Many old established families simply did not dine out in public. Unlike the many hotels that sprang up in Britain and across Continental Europe during the great expansion of the railways in 1890s and early 1900s, meals for each class of passenger had always been included in their contract ticket.ĭining, particularly in hotels, was frowned upon by the upper classes in the 1890s.
For 1st Class passengers dining in Titanic’s Restaurant and paying extra for this exclusive dining experience, service and cuisine was on a par with the finest European hotels like the Ritz or Hotel Cecil in London. What is perhaps hard to appreciate today is the high standards of service experienced by all passengers in 1912.
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