The large saloon had some recesses as well as portable screens that would allow privacy for those parties that wanted it. But if first class passengers were looking for a more intimate space to take their meals, they might choose the a la carte restaurant located on the Bridge deck, or perhaps the Cafe Parisien , which was a favorite spot for the younger first class passengers.
Cafe Parisien, a favorite spot for the younger set of first class passengers. The kitchens for both the first and second class dining saloons were located on D deck to expedite service, as were the serving rooms, pantries, and bakeries. Each kitchen was equipped with two ranges each with 19 ovens , as well as electrical slicing, potato-peeling, mincing, whisking, and freezing machines. The third class dining saloon was located on F deck, and once again stretched the entire width of the ship.
The third class kitchen and pantry were located just aft of the dining saloon. Before leaving Southampton, Titanic took into its inventory , pieces of tableware, including bone china dinner plates, cut-glass tumblers, and fine crystal.
On the evening of April 14, first class passengers in the dining saloon were served a seven-course meal. Next was a salmon dish followed by a choice of chicken Lyonnaise or stuffed marrow.
This was followed by the main course, which was a choice of lamb, duckling or sirloin of beef along with vegetables. After the main dish passengers chose from four light savory dishes such as cold asparagus vinaigrette, and then finally were served one of four desserts: Waldorf pudding, peaches in Chartreuse jelly, chocolate and vanilla eclairs, or French ice cream. If one wanted wine or other spirits they were required to fill out a card at the table. This order would be charged to their account, which passengers would settle at the end of the voyage.
Inside of first class dinner menu for April On the same evening in the second class dining saloon, passengers were served a four-course meal.
This included a clear soup, a fish course of baked haddock, a choice of curried chicken with rice, spring lamb, or roast turkey with vegetables or rice, and a choice of dessert, which included plum pudding, wine jelly, coconut sandwich or American ice cream. Tea included a cooked course, bread, a light dessert, and, of course, tea. Besides these two meals, breakfast and a late supper were also served. Passengers could sit on wicker chairs to finish their drinks.
It was decorated in the Jacobean style and had a white ceiling and a dark rusty colour carpet. Some would sit on one of the many floral patterned Grandfather Chairs to be found there. First Class Dining Room: The first-class passengers would certainly dine in style. Their dining room was feet long and spanned the full width of the ship.
Seating passengers at once, it was the largest dining room ever seen on a ship. The room was decorated in attractive Jacobean style and was painted in peanut white.
The decoration had been the result of painstaking research. The designs were based on Hatton Hall and some splendid houses in Hatfield, England.
The furniture chairs and tables were oak and designed to add luxury and comfort at all times. In those days, dinner was considered a crucial part of a voyage. It added an extra touch of class. The room was decorated in Louis XIV style and had floor to ceiling panelling in French light brown walnut.
Specially mounted ornaments and mouldings gave a regal effect. Candle-style lamps hung in the centre of the panels.
Plain silk curtains covered the large bay windows that gave an incredible feeling of spaciousness. Passengers could sit around the tables in groups of two to eight people. An orchestra played to them from a raised platform. Dining would have been quite an experience. The suites included bedrooms with private toilet facilities.
All had up to five different rooms: 2 bedrooms, 2 wardrobe rooms, and a bathroom. The expensive and exclusive staterooms boasted excellent fittings. Second class passenger accommodation was to be found over seven decks. Exits were either by the second class grand stairway or an electric elevator that ran up and down all seven decks. Linoleum tiles were specially designed for the room and were unique to the ship.
Library: After dinner, travelling second class women would part company from their partners and often sought in the Library. The room was excellently appointed filled with mahogany furniture. A large bookcase was situated at the forward end opposite the bulkhead. Large windows had silk curtains hanging. The rich fabric of the Wilton carpet gave a snug feel to the room. The room had oak panels with pivoted sidelights which provided a great elegant dining room.
There was a piano in the room to entertain diners. The cabins, illustrated in this picture, were separated into berths for single men located near the bow, while single women were housed at the other end of the ship near the stern, and families.
For dessert there was tapioca pudding, apple tart, fresh fruit, cheese and biscuits, and coffee. The enormous Jacobean-inspired dining saloon was situated in the middle of the ship to give diners the smoothest passage.
It was lined with white painted wood panelling, beautiful leaded-glass windows obscured the portholes and tables were laid for two to eight guests.
A bugle sounded that signalled guests head to the reception room, where they sipped cocktails before dinner. Breakfast was served 8—10am; lunch 1—2.
Pictured here is the first-class dining saloon on RMS Olympic. Rayanne House in Belfast, Northern Ireland, where the Titanic was built usually offers a nine-course Titanic menu inspired by what first-class passengers would have eaten. Courses include poached salmon with mousseline sauce, filet mignon with foie gras and truffle, and spiced peaches in Chartreuse jelly. Read more: Incredible menus served on the high seas during the golden age of travel.
We reveal the most decadent airline menus throughout history. There are numerous exhibitions and memorials dedicated to the Titanic. Titanic Belfast offers the definitive Titanic Experience, while Seacity Museum , Southampton tells a tale of a town where more than households lost a family member. Mersey Maritime Museum , Liverpool explains the city's place in the Titanic's story.
Discover more secrets of life onboard the Titanic. Do you want to comment on this article? You need to be signed in for this feature. Expand View. It's been years since the ill-fated RMS Titanic hit an iceberg on her maiden voyage, falling to the Atlantic seabed where the hull still rests today.
Whiteley had a remarkable escape from the sinking vessel, swimming around for five hours in the freezing waters before he was rescued. April The White Star line was at pains to impress would-be immigrants that their comfort was one of the company's most important considerations: 'the steamers have a Dining and Social Hall, fitted with a piano At meals, tables are properly laid and served by the ship's stewards.
Unlike the meals served to 1st and 2nd Class, the main meal of the day for 3rd Class was at midday and called dinner lunch for 1st and 2nd was generally a lighter meal, their main meal, dinner, served in the evening. On offer at dinner was soups, roast meats, curries and various kinds of dessert ranging from plum pudding to American ice cream. At teatime, there were selections of cold meats, cold pies mutton and potato , cheese, pickles and more bread and butter. For supper gruel, cabin biscuits and cheese.
During every meal tea and coffee were served. Above , the 3rd Class Dining Room in Oceanic. In many respects the service for passengers travelling in this vessel from onwards, when she entered service, was similar to Titanic. The notable difference between this vessel and Titanic was the type of seating; in Titanic chairs were no longer bolted down to the deck in 3rd Class. At the other end of the scale from the meals prepared by Pierre Rousseau in the 1st Class Restaurant was Charles Kennell, the Hebrew or kosher cook working in 3rd Class.
Like Rousseau he too had been transferred from Olympic. Virtually nothing is known about Kennell apart from his age of 30 years and that he was born in South Africa. We can assume he was an experienced kosher cook because this was an important part of the food service provided for Jewish passengers.
Before White Star transferred its express steamers from Liverpool to Southampton the numbers of Jewish passengers and those from eastern Europe leaving via Liverpool was tiny in comparison with the numbers embarking from ports from northern Europe.
Therefore kosher food service was not a priority and those Jewish passengers that did take passage to the US from Liverpool often brought their own food with them or in a number of cases chose to fast during the passage.
The company stated the reason from transferring the express service from Liverpool to Southampton was to it make easier for 1st and 2nd Class passengers to embark or disembark from English Channel ports and in order to reduce their rail journey times between various ports and cities like London and Paris.
The actual motivation behind the move and the only one that justified the enormous financial outlay in constructing and operating vessels like Olympic and Titanic was migrant traffic. British and Irish migration had remained steady for a number of years, whilst migration from Scandinavia and Eastern Europe in particular had dramatically increased.
Their new express steamers Lusitania and Mauretania from posed a significant threat on the Liverpool to New York service. Faster, larger and built and operated on a British Government low interest loan and annual subsidies, in order to keep the company British, White Star were competing with a business that had a significant financial advantage over them. Decisive action was required beginning with the transfer to Southampton and the building of vessels capable of challenging the numerical passenger carrying supremacy of the German lines and the financial advantages enjoyed by their British rival Cunard.
Migrants of all races and religions were so important that without this traffic vessels like Olympic and Titanic would never have been completed. Kosher-killed meat, too, is supplied.
The same provision is made for most of the other nationalities carried in large numbers by the company. Initially older silver-plate from 1st and 2nd Class, worn and past its best used and stamped accordingly. After the 1st World War china and silver-plate was specially made to cater for the growing numbers of Jewish passengers.
Above , the bill of fare as published on a White Star Line sailing bill. Irish linen tablecloths, monogrammed tableware and uniformed stewards were the order of the day for White Star's most important passengers. There was sound reason for the spartan accommodation provided for 3rd Class passengers. The cost of furnishing these spaces to a similar level as in 2nd Class was never considered, not because the company wished to economize on an area of the vessel they considered unimportant, quite the opposite.
Soft furnishings such as carpet, curtain, carved panels and other decorative surfaces could potentially harbour germs. Lice, fleas and other parasites were an ever present problem among the emigrant population and often difficult to detect at medical inspection before boarding a vessel. Each port of call had its own sanitary inspector and if any infestation in the vessel, or disease in a passenger was detected, a vessel was liable to be detained in port or worse its passengers refused permission to land.
Many of these precautions were a legacy from the sailing ship era and Steerage accommodation that was poorly ventilated and where passengers were berthed together in open dormitories.
However, as vessels became larger and more emigrants were carried, the problems to a certain extent became greater. Fumigation of an infected area, use of strong disinfectants and the steam cleaning of passengers and crews baggage were all employed in the never ending battle against disease carrying parasites. Above , Marshall Sanitary mattresses were provided for all classes in Titanic. In order to reduce the problems of infestation wherever possible all surfaces were white enamel painted.
Floors were laid with linoleum tiling and furniture made from close grained hardwoods, stained and varnished in order to seal the surfaces. No soft fabrics or cushioning were provided. Bedding was another issue. At the end of every voyage, all these items were sent to the White Star Laundry for disinfection or steam cleaning. Mattresses, manufactured by the Marshall Sanitary Mattress Co. Titanic can truly be described as a city afloat. Each class of passenger in the new White Star liner experienced higher standards of service and food provision than had been available just a decade before.
Titanic is remembered as a terrible tragedy and it certainly was. The loss of the vessel shaped our understanding of safety at sea, changed the design and methods of ship construction and overhauled outdated British Government legislation. Nevertheless, the most important aspect of Titanic , as an emigrant ship, is practically overlooked. Emigration shaped the liners of the Edwardian era.
The First World War and the virtual collapse of the passenger business, combined with the restrictions on the numbers of emigrants permitted into the US after the war, signalled the end of this era. Titanic stands, as a memorial as much for disaster but the end of an extraordinary period in human history. Secrets of Ocean Liner Passenger Lists. From Skip to Saleroom - Titanic's Plan. The Man Who Launched Titanic. The Hamilton Graving Dock.
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