I've been looking for this for a while, and finally found it ! It's too good not to share with a new generation that may not have seen it before - or those who have seen it but may have forgotten it, or where it was, etc. - so I've risked Kalmbach's wrath by retyping it below pretty much exactly as it appears in my copy (except that the line breaks, etc. and typeface have been changed).
So study the composition and wordsmithing of then-Editor David P. Morgan in the introductory and concluding paragraphs, and - now that the warmer weather is here - use these instructions to impress your non-railroad friends with the detail, and enjoy the subject yourself !
- Paul North.
SECOND SECTION
The question occurs as we survey Pullman in retrospect [pages 20-33]; and thanks to the archives of chronicler Arthur D. Dubin, we may have turned up one of the answers. It is this: dwell on details, take for granted not even the simplest activity, dot your i’s and cross your t’s. Example: beer. Now what could be more ordinary than serving a bottle of beer, even in a Pullman lounge? Yet the Pullman service manual in Dubin’s collection devotes two pages to a 12-point discourse on this simple act:
1. Ascertain from passenger what kind of Beer is desired.
2. Arrange set-up on bar tray in buffet: one cold bottle of Beer, which has been wiped, standing upright; glass (No. 11) 2/3 full of finely chopped ice (for chilling purpose – making it a distinctive service); glass (No. 12); bottle opener; and paper cocktail napkin. Attendant should carry clean glass towel on his arm with fold pointing forward his hand while rendering service.
3. Proceed to passenger with above set-up.
4. Place bar tray with set-up on table (or etc.).
5. Place paper cocktail napkin on table in front of passenger.
6. Present bottle of Beer to passenger displaying label and cap. Return bottle to bar tray.
7. Pour ice from chilled glass (No. 11) into glass (No. 12).
8. Open bottle of Beer with Bottle opener in presence of passenger (holding bottle at an angle), pointing neck of bottle away from passenger; wipe top of bottle with clean glass towel.
9. Pour Beer into glass (no. 11) by placing top of bottle into glass, and slide the beer* down the side until beer* reaches about 2 inches from top – then put a collar on the beer* by dropping a little in the glass which now should be upright.
10. Place glass containing Beer on paper cocktail napkin.
11. Place bottle containing remainder of Beer on table before passenger, with label facing him.
12. Remove bar tray with equipment not needed by passenger and return to buffet.
[* - These 3 appearances of "beer" are lower case in the magazine -- but I have no idea why. - PDN.]
From Trains magazine, November 1969, Vol. 30, No.1, pp. 54 (col. 2) - 55 (col. 2).
Carl
Railroader Emeritus (practiced railroading for 46 years--and in 2010 I finally got it right!)
CAACSCOCOM--I don't want to behave improperly, so I just won't behave at all. (SM)
It occurs to me that it took much longer to read the procedure than it would to actually perform it.
The whole process sounds a lot like serving wine, especially the part about showing the label to the customer.
Larry Resident Microferroequinologist (at least at my house) Everyone goes home; Safety begins with you My Opinion. Standard Disclaimers Apply. No Expiration Date Come ride the rails with me! There's one thing about humility - the moment you think you've got it, you've lost it...
Gee, I've been pouring beer that way ever since whenever. OK at least since I stoped drinking generic American beers. But today I'm a swine, drinking a cold Killian's from the bottle. Mmmm.....
John
Paul: Thanks for reminding me of back in the day. I was riding in the parlor car on the Super Chief, at track speed in Kansas one Sunday summer day in 1963. The attendant brought me a beer, similar to the method described. The beer was sooo good. I asked for another when the attendant came by a little while later. He informed me we were then in a dry county, and was required to wait until we passed through the next wet county. He then brought me a soft drink without all the ritual.
john_edwards Gee, I've been pouring beer that way ever since whenever. OK at least since I stoped drinking generic American beers. But today I'm a swine, drinking a cold Killian's from the bottle. Mmmm..... John
Never too old to have a happy childhood!
BaltACDYou have been prechilling the drinking glass with ice before pouring the beer into the drinking glass after having poured the chilling ice into another glass?
Dang, I overlooked that part. I use the fridge to cool the glass (or mug),
Quoting PDN: "[* - These 3 appearances of "beer" are lower case in the magazine -- but I have no idea why. - PDN.]"
Why? Because that is the way it is in the Commissary Instructions of 1939 (pp 60-61).
There is further instruction on p. 23--"2. Pullman beer service is distinctive as rendered by the Pullman Company. Therefore it is necessary that all road service employees adhere strictly to these instructions--paying particular attention to the chilling of the glass, in the presence of the passenger, by bringing the glass (No. 11) to passenger with finely chopped ice (2/3 full) in it and pouring the ice out of the glass (No. 11) into empty glass (No. 12) in full view of passenger, being careful that no water remains in the chilled glass (No. 11) when ice is emptied into glass (No. 12). Of course, under no circumstances should beer be poured into the glass containing the ice."
The Instruction book is FORM X29.919 of the Pullman COmpany.
Johnny
john_edwards BaltACD You have been prechilling the drinking glass with ice before pouring the beer into the drinking glass after having poured the chilling ice into another glass?
BaltACD You have been prechilling the drinking glass with ice before pouring the beer into the drinking glass after having poured the chilling ice into another glass?
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