Part 6/9:
One tantalizing aspect of saloon culture was the concept of the "free lunch." Patrons purchasing a drink could access a generous spread of food often worth far more than the price of the drink itself. The intention behind this intriguing practice was clear: to keep customers hydrated and encourage further patronage. Rudyard Kipling famously noted the robust variety available in San Francisco's saloons, where a meal could consist of oysters, stews, and more for just a modest drink price.