By the mid-1880s, dedicated dining cars were a normal part of long-distance trains from Chicago to points west, save those of the Santa Fe Raiilway, which relied on America's first interstate network of restaurants to feed passengers en route.
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In the dining cars of Amtrak's modern bilevel Superliner trains, booth seating on either side of a center aisle occupies almost the entire upper level, while the galley is below; food is sent to the upper level on a dumbwaiter.
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Based on the scientific research by U.S. management expert Frederick Winslow Taylor and her own research, Lihotzky used a railroad dining car kitchen as her model to design a "housewife's laboratory" using a minimum of space but offering a maximum of comfort and equipment to the working mother.
It departed Auckland at 7:50pm on Sundays, Tuesdays, and Thursdays, made refreshment stops in Frankton and Taumarunui as NZR did not operate dining cars at this point in history, and arrived in New Plymouth at 7:19am the next morning.
The cars were often operated by the Pullman Company, and in other cases by the railroad directly as part of the dining car department (on the Atchison, Topeka and Santa Fe Railway the Fred Harvey Company manned the food concession).
In 1940, Maurice became involved in dining-car service as a waiter for the Atlantic Coast Line Railroad in New York City.
The Subcommittee Investigating Subversive Influence in the Dining Car and Railroad Food Workers Union also included Senator Pat McCarran of Nevada and Senator Arthur V. Watkins of Utah.