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Switching layout & shipper list for comment
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<p>You are going to be in 24/7 switching.</p><p>Most produce and meats moves at nighttime and gone by sunrise to the local City Butchers and Resturants etc.</p><p>It is my experience that produce markets generally divide companies by groups of floors .. sorta like a rowhouse. Your produce company "Munchie Foods" will own or lease the basement, ground floor/dock and then any of the upper floors plus an elevator and a certain amount of ground space outside to move the product.</p><p>Soggy Foods will be right next door with thier own space and both companies are literally elbow to elbow trying to keep each other's stuff from mingling.</p><p>The first floor is generally open to either rail or truck. There is also the desk with a phone where most of the buying and selling is done. Around that desk is generally samples of product sitting in boxes for the vendors coming in from the city to view and choose product for the next business day's commerce in thier resturants and butcher houses.</p><p>Some produce are sold directly from railcars. It is my understanding that Baltimore had floats with Bananna cars in reefers on that float sold directly to the dock. The people will come up to the float and make the purchase and the crew transfer the product from the reefer, to the deck of the float and thence to the dock.</p><p>Other market areas generally had track in pairs with a flat paved surface every two tracks. There groups of reefers by company such as A&P or others are managed by foremen and loaded directly to trucks. In off hours these tracks are sometimes used by passenger trains to load during high capacity events like troop movements or special events that is drawing lots of people.</p>
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