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In third class, passengers dined in a saloon that exhibited polished wooden paneling and swivel chairs bolted to the floor. The meals, while simpler compared to other classes, frequently consisted of dishes such as roast mutton with marrow fat peas and canned fruits like pineapple and peaches. Live piano music was also provided for entertainment, albeit with no assigned player.
Second Class
Second class passengers enjoyed slightly more opulent meals, featuring better furnishings and more elaborate menu items. With menus highlighting dishes like pottage albian and fricassee of calf’s feet, dining in this category was more comparable to first class dining on smaller ships.