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Instructions to employees on dining, café parlor and buffet parlor cars Canadian Pacific Railway Company. Dining Car Service Jun 30, 1949

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Sleeping, Dining arid Parlor
Cars and News Service
DATED JULY 1st, 1920)
; ,,;'   .
N?      1220
f)A A-SfA
Issued to District  FOREWORD
The Company's world-wide reputation is largely built up by the efficiency
of its employees, and no employee can
be efficient unless he combines courtesy
with service.
Courtesy is nothing more than considerate behaviour toward others or a
duty performed in a kindly, polite
Employees who are obliging and courteous, alert to anticipate the wants of
passengers and cheerful in executing
their orders will help maintain the high
standard of service and earn the good
will of our patrons.  INDEX
Addressing Passengers  9
Addresses .  9
Animals, Birds, etc  9
Announcement of Meals  . 9
Appearance  9
Approaching Tunnels . .  10
Articles Found in Cars  10
Attention to be Paid to Passengers  10
Authority of Stewards  11
Authority of Train Conductors  11
Bulletin Books..  . 11
Badges, Waiters (Circular No. 401)  38
Blinds, Window  40
Breakage of Equipment  15
Canvas Aisle Strips  11
Car Transfers  11
Care of Cars and Equipment  .  12
Care of Tables  12
Carrying Mail, Packages and Parcels  . .  13
Carrying of persons other than members of crew........ 13
Cash Trays  13
Chair covers  13
Cigars and cigarettes  13
Cleaning enroute  13
Coffee and Tea  14
Crew meals and late passengers  14
Criticism of service  15
Crockery and Glassware  15
Customs   15
Deadhead employees' meals  15
Defects, accidents and damage to cars and equipment 15
Discipline   . 16
Delayed trains—free meals  16
Emergency Medical Chests  17
Employees leaving the service  18
Employees to remove cap in dining cars during meals,... 18
Flies.    19
Fire Extinguishers  19
Gambling, smoking, drinking, etc  19
Garbage, disposal of  19
Gratuities  19
Glassware and crockery  15
5 INDEX—Continued
Heating, lighting, air-conditioning.  19
Ice, water and fuel    20
Incidents  20
Information regarding earnings  . 21
Injuries, personal  ... 21
Inventory of equipment to be carried by Stewards  21
Kitchen doors    12
Kitchen equipment .-. ....  23
Kitchen and pantry lockers...   23
Linen, handling of  23
Lighting.... "...  19
Liquors  26
Locks and Keys.  26
Loud talking or shouting. ,..   27
Lounging  27
Loitering   27
Meals and meal hours  27
Meals, Children's  ......... 28
Meal checks    27
Meal orders and coupons...   28-29
Meals, Trainmen's  29
Meals, Porters'. . .  30
Menus ...  ....... 30
Monthly News Letter.........   31
News Agents  31
Night Lights . 31
Objectionable persons.  31
Orders, meal  ...  28
Passing stations and other trains *■... 31
Personal effects  32
Precautions against fire .....'.-..  32
Ranges, Steamtables, etc..  32
Registering.  32
Remitting    33
Reporting for duty   33
Reports, handling of various   33-35
Room service   .. . 35
' 6 INDEX—Concluded
Safety regulations .. *  35
Sanitary Regulations  42
Service cloth  ....  35
Silverware...  35
Silverware, cleaning of 35-36
Special meal orders  28
Steward's berth in sleeping cars.  37
Stewards' Transfers  37
Stocking of cars ..... .. 37
Stripping of cars  38
Suggestions for betterment    37
Smoking, drinking, gambling, etc.  19
Tail gates  38
Turning in empties. -....-.'  38
Telegraphic requisitions.  34
Time Tickets  34
Trainmen's Meals  29
Trip Consumption Report  33
Toilets and Washrooms, use of by employees  38
Transfers.  11 &37
Uniform regulations  38
Urns, coffee, care of  38-39
Ventilation  39
Verbal orders  39
Vermin, etc  39
Vestibules  40
Vestibule doors and trap doors.  40
Vestibule curtains ■...-.  40
Waiters taking stations  40
Waiters' trays  40
Weapons.  40
Window Blinds  40
Window Drapes.  41
Wine Reports.  ........ 33
Woodwork    41 INSTRUCTIONS
To Employees on Dining, Cafe Parlor and
Buffet Parlor Cars
KNOWLEDGE OF THE WORK: In order to maintain a consistently high standard of service in Canadian Pacific dining cars, the rules in this book have
been formulated to guide employees in performing
their duties in an orderly and unified manner.
Good dining car service is one of the best known
mediums of advertising our Railway. Meals, tastefully prepared and served piping hot against a background of gleaming silver and snow-white napery by
courteous and efficient employees, neatly attired,
create a lasting impression in the minds of the travelling public.
The procedure in regard to the preparation of food
and service is fully outlined in the booklet
SERVICE' and Supplement dealing with Table
d'Hote service and these books should be in the possession of all Stewards and Chefs.
From time to time revised service instructions and
bulletins are issued so that employees may be kept
posted on all matters pertaining to dining car service.
Bulletin books are carried on all cars and should be
turned in each trip in order that new bulletins can
be posted therein, to be read and signed by all members of crews.
When new circulars are issued, a copy will be handed
to each employee concerned, to be added to his rule
The attention of Stewards is directed to paragraph
which outlines various additional circulars to be
Instruction classes and refresher courses are held
at the various points periodically and employees
should make it a point to attend and listen carefully
to the Instructor and pass on to him any suggestions
for the general good of the service.
ADDRESSING PASSENGERS: In addressing passengers the terms 'Sir' or 'Madam' should be used.
Refrain from speaking abruptly.
ADDRESSES: Employees are required to leave their
present address and telephone number with representative of the Department at home terminal and
at points where crew quarters are not available.
Any change in address must be reported.
ANIMALS, BIRDS, ETC: Dogs or any other animals
or pets will not be permitted in dining cars.
must be made in a pleasant tone of voice, throughout
the entire train by two waiters, one starting from
the front end of train and the other from the rear,
using the following procedure:—
'First call for Lunch—Dining car forward (or 'in
rear', as the case may be)
'Second call for Lunch—. . . etc.
'Last call for Lunch— etc.
In the case of Breakfast, a general announcement
likely to disturb passengers who may want to remain
in bed must not be made in sleeping cars, unless
Chimes are in use, or when authorized by special
bulletin during the season of heavy traffic. Sleeping
car employees will, however, notify passengers as
they arise that Breakfast is being served.
When practicable, Stewards must make the last
call for all meals.
„    Where Chimes are supplied to dining cars they
should be used in lieu of verbal meal announcements
and should be sounded harmoniously.
APPEARANCE: Cleanliness is imperative—bathing
facilities are provided at terminal points.
Employees should be clean shaven and be very
particular about appearance of hands and fingernails.
The regulation uniform only must be worn while on
duty. Your attention is directed to Circular No. 401
which fully covers Uniform regulations. Employees must be in full uniform at all times
when in their car until they retire at night.
When dressing or undressing, this should be done
APPROACHING TUNNELS: Approaching snow-
sheds or tunnels, ventilators must be closed and
blower fan shut off in air-conditioned cars. Where
required, one or more lights should be turned on but
these must be turned off promptly when no longer
hand to the Steward all articles found by them.
Articles found enroute must, if possible, be delivered
to owner promptly and receipt taken. Steward,
however, before making delivery must first assure
himself that passenger claiming property is rightful
owner, otherwise articles must be turned in to the
nearest representative of the Department with
written report.
On completion of trip, car must be searched carefully for lost articles or personal property left behind
by passengers. Articles found and not returned to
owners must be tagged with Form 1756 and turned
in by Steward.
Money and valuable articles or jewellery are held
for period of one year and if unclaimed at the end
of that time are returned to the finder. Other articles
will be returned to the finder after a period of ninety
days, if still unclaimed.
Stewards must seat passengers when they enter cars
and during service of meals see that each passenger
is promptly and properly served, that waiters are
obliging and courteous in manner, looking after
"those small details which go so far to make finished
Each passenger must be given a clean menu card
by the Steward and care must be exercised that no
soiled menu cards or beverage lists are allowed to
remain on tables.
Should passengers enter car during temporary absence of Steward,  waiters will  at once seat such
10 passengers and perform all service prescribed for
their care by Steward.
Stewards must see that ladies and children are
assisted across vestibules when unaccompanied.
As the use of any type of heating apparatus is
prohibited in cars, other than that provided in
Tourist and Observation, Stewards will arrange to
assist mothers with young children in the preparation
of formulas and sterilizing and heating of bottles.
full charge of their respective cars and their orders
must be obeyed by all employees under their jurisdiction. Stewards must maintain strict discipline
at all times and see that subordinates carry out their*
Personal familiarity between Stewards and crews
is undesirable and must be avoided. Stewards should
adhere strictly to regulations as an example to other
members of their crews and thus permit maintenance
of discipline.
Conductor's instructions must always be carried out.
BULLETIN BOOKS: For up to date information on
service matters, etc., Bulletin Books should be
consulted before each departure and new bulletins
carefully read and signed by Steward and members
of his crew.
Bulletin books to be handled in accordance with
local regulations.
CANVAS AISLE STRIPS: Must be laid in body of
car and in passageway after each meal and before
leaving cars at terminal. Strips must be lifted before
serving of each meal. Strips must not be carried in
heater rooms at any time.
CAR TRANSFERS: In cases where cars are transferred, complete inventory of equipment, Form DC-94
in duplicate, will require to be made out and Stewards
will affix signature to each copy, one copy to be turned
in and forwarded to Superintendent and duplicate to
remain on car. Each class of dining, cafe or buffet car
is  equipped  with  a  standard  and  where  cars  are
11 transferred or interchanged, equipment of one car
must not be drawn upon to increase another or to
make up shortages. If additional equipment is
considered necessary, it must be obtained by requisition in regular manner.
are required to make a careful inspection of cars in
their charge before leaving terminal station to see
that they are properly equipped and supplied for the
trip, also to make sure that everything is in proper
condition and working order. If any defects are
discovered, report should immediately be made to
representative of the Department so that they may be
remedied before departure. Otherwise, prompt
report of such defects and requirements should be
made to proper representative on arrival at destination or at intermediate points if necessary.
Stewards will be held responsible for proper care
of all property on cars and must see that all doors,
windows, lockers, etc., are properly secured each
night and before leaving cars at terminal points*
When cars are in service, Stewards will be required
to see personally that all lockers, refrigerators, meat
boxes, etc., are kept clean and neat.
Chefs will be held personally responsible for the
condition and safety of all kitchen ice boxes, refrigerators, lockers and equipment, and are to report to
Stewards when any repairs are needed or new equipment required.
CARE OF TABLES: Waiters must be careful to
brush off tables between courses so that a neat and
tidy appearance will be presented at all times. Crum-
ber and tray must be used and service performed
without disturbing passengers more than is absolutely
necessary. Table cloths must be removed and clean
ones substituted immediately table is vacated—
excepting where one or two people leave a large
table, in which case clean napkin should be spread
over the vacated space. Clean undercovers must
always be used and tables kept fully set up until all
passengers have been served.
Stewards should see that waiters do not drop or
dump quantities of silver flatware on tables, which
12 not only damages the silverware but creates a disturbing effect on passengers.
At close of meal all tables must be stripped and
cloths removed (excepting those necessary for the
crew), before members of the crew sit down for their
When tables are cleared, all equipment must be put
in first class condition and locked away.
The stacking of equipment on tables, buffet or in
pantry between meals is strictly prohibited.
Stewards or members of crews are not allowed to
carry mail, packages or parcels except on authority
of the Superintendent or his representative.
MEMBERS OF THE CREW: It is the duty of
Stewards to find out if there is anyone not a regular
member of his crew and if so to notify the Train
Conductor. The penalty for carrying person or
persons other than the regular members of the crew
is dismissal and the value of the fare of which the
Company is defrauded will be deducted from the
pay of the offending employees.
CASH TRAYS: Silver cash trays must always be
used for presenting checks, making collections and
returning change to passengers.
CHAIR COVERS: Where chair covers are provided,
Stewards should see that they are properly applied
and removed again at the end of the trip and should
see that they are at all times in clean and presentable
held responsible for the condition of cigars and cigarettes on cars and should see stocks carried are
commensurate with the demand of the run, also that
old stock is moved ahead of the new for first disposal.
Stewards should be governed by local instructions
regarding Provincial taxes on cigars and cigarettes
where applicable.
CLEANING ENROUTE: Stewards must see that
their cars and equipment are always kept in thoroughly clean condition.
13 Carpets must be well swept before tables are set up
for each meal, and car afterwards thoroughly aired.
Chairs must be wiped and if necessary, washed
before each meal and hat racks underneath dusted.
Employees must not handle chairs when their hands
are wet or greasy. Chairs should also be frequently
inspected for slivers, loose tacks, etc., which might
cause damage to clothing of passengers.
Rubber tile on passage or platform floors must be
scrubbed and mopped dry before each meal. For
this purpose mop and pail should be used with soap
Floor racks in kitchen and pantry must be lifted
and scrubbed and flooring underneath thoroughly
cleaned every night, oftener if necessary.
Refrigerators, ice boxes, etc., must be stripped,
scalded out and well aired at least once a week, more
often when conditions permit.
All lockers must be kept clean and tidy at all times.
The range, plate warmer, hood, broiler, etc., must
be regularly cleaned out and kept free from dust,
grease, etc. The broiler grill must be regularly cleaned
each day with special scraper.
Copper and stainless steel pots must be kept clean
and brightly polished at all times.
COFFEE AND TEA: Good coffee and tea are essential
and constitute one of the most important parts of a
meal. Great care must be taken to ensure that coffee
and tea are always made according to instructions.
Coffee pots and tea pots must be thoroughly cleaned
and scalded before each meal. Pots should be hot
before using.
Tea must be made individually, as ordered, and
the water used must be BOILING, BUBBLING
HOT.   A fresh tea bag must be used for each order.
Green tea should be carried for service when requested.
CREW MEALS AND LATE PASSENGERS: Members of crew are not allowed to eat in car while passengers are being served. Should a passenger desire
to be served while the crew are eating, he or she should
be placed at a remote table, seated with back to
crew, and a waiter assigned to remain in attendance.
14 CRITICISM OF SERVICE: Stewards must report
any criticism or comment on the service, whether
favorable or unfavorable, to the Superintendent.
exercised by crews in the handling of crockery and
glassware to prevent breakages, and particular
attention must be given to see that cracked or
chipped crockery or glassware are not placed on tables
for passengers' use.
Broken or chipped crockery or glassware must be
culled and turned into Storeroom at end of each trip
for replacement, along with report from Steward
showing details.
CUSTOMS: Customs regulations must be complied
with crossing International boundaries. Dutiable
articles must not be carried across the International
border by employees under any circumstances.
dining car employees when entitled to free meals, are
furnished with meal order, Form DC-20 which
authorizes service of free meals and such employees
will be fed special crews' meals prepared for the crew
of the dining car on which such deadhead employees
travel, credit being taken at the rate of 75c per meal,
unless otherwise specified on Form DC-20.
Sleeping car employees deadheading, are entitled
to the trainmen's rate and will be furnished with
DC-20A authorizing meals at one-half rate, which
will entitle them to order from passengers' menu,
the same as employees operating train, credit in
such case being taken for amount collected.
Deadhead News Agents and helpers, when entitled
to free meals, will be furnished with form DC-20 and
will be fed special crews' meals prepared for the crew
of the dining car on which such deadhead employees
travel, credit being taken at the rate of 75c per
meal, unless otherwise specified on Form DC-20.
CARS AND EQUIPMENT: If any defect of a
serious nature develops during the trip, Stewards
must wire nearest point ahead where repairs can be
made so that necessary men and material will be
available on arrival.
15 Prior to arrival at terminal of run, Stewards should
make a thorough examination of cars and obtain
from members of crews particulars of any defects,
to be reported on Form DC-41. Original copy to be
hung on knob of buffet door, duplicate copy to Platform office and triplicate to Superintendents with
Defects to be described as accurately as possible to
enable Car Department to readily locate and remedy
In case of accidents, all employees must remain
with cars until receipt of instructions from Superintendent or his representative.
All cases of breakages of equipment sustained in
train accidents or other rough handling of trains must
be reported promptly to the Superintendent in writing,
such reports to be signed by Train Conductor,
Stationmaster or Yardmaster.
DISCIPLINE: Employees guilty of any breach of
rules will be disciplined by having demerit marks
placed against their records. A record of each em-t
ployee is kept and cases of negligence or improper
conduct noted thereon, as well as the penalty
For each repetition of a similar offence the number
of demerit marks will be doubled. When an employee
has accumulated sixty (60) demerit marks his services
will be dispensed with.
In each case where demerit marks are assessed,
the employee will be notified.
For every twelve consecutive months' good service,
free from demerit marks, an employee will have
twenty (20) demerit marks deducted from those
standing against his record.
If Stewards' orders conflict with existing instructions, no exception must be taken at the time
but the facts must be reported to the Superintendent.
Good judgment in emergencies and meritorious
conduct will entitle employees to merit marks.
DELAYED TRAINS—FREE MEALS: In accordance with present instructions, passengers on trains
delayed standing or likely to be delayed at one point
twelve hours or more, are to be fed free meals on
16 instructions  from  Operating  Department  representative, at the following rates:
Breakfast...  .    $1.00
Lunch.... .'.     $1.25
Dinner     $1.50
Passengers travelling on free transportation are not
entitled to free meals under this arrangement.
The party authorizing the service of free meals
will sign meal check covering all free meals served,
separate check for each meal.
Passengers in standard and tourist cars should be
served before second class or colonist coach passengers.
Stewards will turn in to Superintendent at Home
station memorandum set up as follows:—
Train No..-..,  . .ex  .Date	
Delayed at (point or mileage)
Train standing from  (give time)
Train Condr. or Officer gave permission serve free
meals at.  .. .......	
(give t^ime)
Number free meals served:
Sleeping Car Passengers.  Check No.
Tourist Car Passengers     "      "
First Class Coaches.  ...    "      "
Number of free orders of food supplied to
Colonist Car Passengers  .. .....,-... .    "      "
Name of party who authorized Free Meals.
(Sgd) Steward.............	
Diner .....':'......"  .
Note: Copies of 'Free Service'  menus should accompany this
each dining, cafe and buffet car in addition to Medical
Chest regularly carried in one of the sleeping cars on
each train, and it will be the Stewards responsibility
to see that this Medical Chest is handled in accordance
with instructions and kept under lock and key so that
the contents will be intact whenever it is required.
17 Should an emergency arise necessitating the use of the
First Aid appliances with which the box is equipped,
Steward should produce the box immediately. Whenever chest is used, Steward should see that scissors,
forceps and other equipment are collected and put
back into the chest and the chest turned into the
nearest Platform office or Linenroom so that each
article can be carefully sterilized and First Aid
supplies replenished before the box is re-sealed.
At the conclusion of each trip Stewards should see
that the Emergency Medical Chest is turned in to
Platform office or Linenroom unless otherwise governed by local instructions, and make sure that it is
drawn again before next departure, making sure that
the seal on the chest is intact.
On local runs where cars are in and out daily, it
will be the duty of Stewards to examine the Emergency
Medical Chest daily to see that the seal is intact, and
the chest should be turned in at least once every
three months for checking at the Linenroom. If
necessary to open the chest at any time account
injury to employee or passenger, the chest should be
turned in on arrival of train.
See special circular No. 400 for further particulars.
BAND-AIDS: Stewards should carry small envelope
containing 6 'Band-Aids' to be used for minor cuts
and scratches without necessity of opening Emergency
Medical Chest.
EMPLOYEES LEAVING THE SERVICE: No employee is allowed to leave the Company's service
without giving the required notice. On leaving the
service, all property of the Company must be turned
CAR DURING MEALS: The train crew and other
employees passing through dining cars while passengers are eating should remove their caps. Train and
Sleeping Car Conductors, when collecting transportation may wear caps while performing such
duty. Stewards must report any infraction of this
18 A
FLIES: During the Summer and Fall seasons flies
swarm into cars while standing in yards due to doors
and kitchen roof ventilators being open during
cleaning and stocking of cars. Stewards are responsible for and must supervise the elimination of
flies by use of spray gun and liquid exterminator or
fly swatter.
FIRE EXTINGUISHERS: Employees should familiarize themselves with the use of and location of Fire
Extinguishers on cars. For operation, follow instructions in front of Extinguisher.
Gambling, card playing, smoking, drinking intoxicating liquors, chewing tobacco or gum on trains or
on Company's premises is strictly prohibited.
GARBAGE: Must not be thrown from cars on to
right of way. The attention of employees is directed
to Circular No. 397 showing garbage disposal points
and instructions on handling of garbage.
GRATUITIES: Employees must not solicit gratuities
from passengers.
Mechanical Department Instructions MP-75, supplemented from time to time by bulletins, give a clear
outline of the proper method of operating heating,
lighting and air-conditioning for best service advantages, and your attention is drawn to this Instruction book for careful reading. In addition, there
are blue-print instructions in air-conditioning control
locker on each car, together with floor plan showing
location of heating valves, water by-pass valve, etc.,
The instructions are concise and employees should
adhere to them to obtain best results from proper
operation of the systems.
Conservation of electric energy is of vital importance
and should be kept in mind at all times, and the
minimum of lights used before and after meals and
during stocking of cars. This also applies to the use
of air-conditioning apparatus.
Stewards are responsible for seeing that all lights
are turned off when leaving cars at terminals, also
air-conditioning system.
19 ICE, WATER AND FUEL: It is the duty of Stewards
to personally see that cars have an ample supply
of ice, water and fuel before leaving terminals, and «
that supply is replenished at regular supply points
enroute. (See Circular No. 397 for particulars of
points where ice, water, coal and gas is available on *
demand or by wire advice).
Ice for this purpose must be cracked only in ice
bag, using ice mallet. Never use linen for this operation.
Ice for the table, after being cracked in ice bag,
must be washed, drained and placed in ice bowl or
special container. Use a table spoon in handling to
Ice must not be thrown onto car platforms or slid
along kitchen floors as it is not only a dangerous
practice but is damaging to rubber flooring and kitchen
When dining cars are being watered at points
enroute, valve controlling overhead tanks in kitchen
must be closed once the tanks are filled so that water
will not be syphoned up from the tank underneath
car, thus draining the system.
Inspection card on water filters should be checked
frequently  and  filters  reported  for  changing when    ■
On all cars equipped with gas facilities, employees
should be alert to close MAIN GAS COCK when
gas is not required and before leaving cars at end of
run. Before striking match to light gas, make sure
keys on gas plate are closed. Conserve gas supply
as much as possible by shutting off gas between
meals and when otherwise not required.
INCIDENTS: Location of accidents must not be
pointed out to passengers. Employees should refrain
from discussing such incidents with or in the presence
of passengers or of making comparisons of this or any
other department of the Company.
20 Employees should make immediate report to
Superintendent of any incident or occurrence giving
full particulars.
information must be given anyone but authorized
officers of the Company about the number of meals
served or earnings of car.
INJURIES—PERSONAL: In case of personal injury
to passengers or employees, Train Conductor must be
immediately notified and Steward at once make out
full report in triplicate on Form 1409. One copy to
be handed to Train Conductor, one copy to nearest
representative of the Department, the third copy
to be turned in with reports to home office. If accident
was due in any way to use of any appliances on car,
it must be examined in presence of Train Conductor
to determine whether or not it was in any respect
defective and full particulars must be given in report.
If a physician is called, the report must give his
name, address, and by whose order he was summoned.
Nothing must be said by employees regarding the
liability of this Company in case of loss or injury
but mention must be made in reports of any question
of this nature asked.
iq Regulation uniform.
Book of Instructions to Employees on Dining, Cafe
fc/      Parlor and Buffet Parlor cars, DC-240.
Book,  'Standard of Portions and Table Service'
(Green Book)
Booklet 'Standard of Portions and Table Service'
Table d'Hote meals, dated, May 1st, 1941.
Price List of a la carte items,
Booklet, Rates of Pay and Rules for Employees on
Dining, Cafe Parlor and Buffet Parlor cars.
^Booklet, MP-75—Heating, Lighting, Water Raising
and Air-Conditioning instructions,
Circular No. 397—Disposal of Garbage and points
where Ice, Water & Fuel may be obtained.
Circular No. 398—Travellers' Checks, Meal Coupons, etc.
21 Vi
Circular No.  399—Complimentary News  Papers
and News Bulletins,
Circular No. 400—Medical Chests—Location of,
various trains,
Circular No. 401—Uniform Regulations,
Set of keys on ring including,
Night Latch Key,
End Door Key,
Toilet Door Key, )
Linen Locker Key,
■ Dixie Cup Machine Key
|/dC-14—Remittance Book,
|/dC-41—Defect Report,
^DC-53—Requisition  Pad 'Provisions and Equipment',
V DC-53A—Requisition   Pad 'Minerals, cigars, cig-
/   arettes,
v7 DC-54—Wine Report,
V DC-63—Trip Consumption Report,
v DC-100—Time Tickets,
v^DC-139—Linen Tag (Code for Wiring linen exchanges)
DC-162—Receipt for meals,
DC-179—Customs Declaration Form,
Fprm 1409—Personal Injury Report,
/y    1756—Lost Article Tag,
S"   CD-2—Telegram blanks,
63—Meal Checks,
" 63A—Meal checks, Trainmen,
" 63F—Meal checks 'bi-lingual' (Prov. of Quebec)
" 63M—Meal checks, Military.
"    74—Meal checks, Children,
^APR-SIB—Stickers for envelopes,
APR-354—Report of meals served and cash collected.
Good   stipply   of  envelopes   for   mailing
Supply of pencils and carbon paper.
(Cafe Car and Buffet Parlor Car Stewards must have
22 in their possession copy of Sleeping Car Rule Book,
DC-233—see 'Inventory of Equipment', pages 19
and 20).
KITCHEN EQUIPMENT: The use of empty tin
cans as containers of foodstuffs of any kind is prohibited. Only the crocks or containers provided may
be used for such purposes.
such as cans, package goods and bottles, should be
placed in lockers in an orderly and safe manner as a
precaution against accidents due to falling objects
when locker doors are opened.
Stewards and Chefs should supervise the storing of
supplies newly drawn from the Storeroom to see that
the old stock is placed in front for first disposal.
Meats must, as far as possible, be kept stored in
sliding drawers in refrigerators using a clean dish
towel as underliner.
LINEN, HANDLING OF: Each employee is required
to become thoroughly familiar with the following
instructions in connection with the care of and accounting for LINEN, and the method of arranging
exchanges enroute.
Each car is equipped with linen according to car
inventory form DC-87-A and waiter in charge of
linen will be held strictly accountable for it, both as
to its condition and number of pieces.
Steward must see that linen is properly handled
and accounted for, and not used for other purposes
than intended. Severe action will be taken whenever
linen is misused.
Table linen must be placed in soiled linen locker as
each table is stripped.
For such purposes as dusting chairs or woodwork,
cleaning silver, copper, etc., special cleaning cloths
are provided and must be used exclusively. Fish
cloths and coffee straining bags must receive special
attention at the hands of crews.
Each car is equipped with canvas covers which
must be spread upon the tables on which silver is
23 Waiters must wear cooks coat and colored apron
when cleaning silver.
Detachable apron strings must not be turned in with
soiled linen but must be taken to linenroom separately and quantity of clean strings drawn equivalent
to the number of soiled turned in.
Table linen which has become torn, damaged or
spotted in any way must not be used. Before setting
up tables waiters should examine each piece of linen
carefully, and any found to be damaged or stained
must be knotted and placed in linen locker with
soiled linen.
Kitchen linen must be kept separate from table
linen and placed in special jute bags supplied for the
LINEN CHECKING: Linen will be checked by
Linenroom staff and suit on cars brought up to
standard upon return to home station at specified
periods. At all other points cars will be given an even
exchange only.
Waiter is required to count and sign for linen and
for this purpose Linen Checking Form DC-87A
which consists of three folds, i.e., original 'Leaving',
duplicate 'Leaving' and triplicate 'Arriving', has been
Waiter must see that car never leaves terminal
without suit card, Form DC-45A and Linen Checking
Form, DC-87A in suit card rack on inside of linen
locker door, and if either form is missing, Linen
Storekeeper or his assistant should be advised immediately.
Before receiving clean linen at home station, waiter
must count clean linen remaining in locker and when
clean linen is put on car he must count it and then
fill in his check in column 'Waiter's Count' on fold of
DC-87A original 'Leaving' and sign form. Any discrepancies between waiter's and checker's count
should be adjusted before leaving, after which fold
original 'Leaving' is to be detached and turned in to
Linenroom. At end of trip waiter must check both
clean and soiled linen and show figures in column
'Waiter's Count' on 'Arriving' fold, sign name and
replace folds duplicate 'Leaving' and 'Arriving' in
suit card rack.
24 At point where car lays over and where even exchange only will be made, waiter must attach tag,
form DC-139 to each bag of soiled linen showing
name of car and contents of bag. Linen Storekeeper
or one of his staff will fill in the quantities of soiled
linen taken off and clean put on in exchange in proper
column on 'Arriving' fold of linen form DC-87A and
form will remain on car until return to home station.
Each bag of clean linen supplied will be tagged with
form DC-139 showing name of car and contents of
bag and waiter will be required to check quantities
furnished and sign tag.
Exchanges will not be on basis of standard exchange
and Stewards must wire for quantities of linen required and see that quantities of soiled equivalent
to that wired for are put off. When putting off soiled
linen, tag form DC-139 must be attached to each bag
showing name of car and contents of bag. In addition, quantities should be noted in proper column
on ♦Arriving' fold, DC-87A.
Each bag of clean linen supplied will be tagged with
form DC-139 showing name of car and contents of bag
and whenever possible waiter should count linen
before departure, fill in check on tag, sign and hand
to Platform Inspector. If this cannot be done,
waiter must count linen as soon as possible after
departure, complete tag DC-139 and hand to Steward
who will return it to district concerned from the first
stop. Waiter must also enter quantities of clean
linen received in proper column on 'Arriving' fold
of DC-87A.
Code to be used when wiring for linen requirements
—see Form DC-139.
After each meal, soiled linen must be removed from
spiled linen bin, sorted, counted and bagged so as to
keep the following pieces of linen together:
Bag   No.   1—To   contain   napkins,   undercovers,
white aprons, doylies,
Bag No. 2—To contain fish strips, dish and glass
towels (placed in jute bags),
■    25 . ' Bag No. 3—To contain Waiters' coats only,
Bag No. 4—To contain table cloths only,
Bag No. 5—To contain sheets, slips and face towels,
Bag No. 6—To contain silver towels, cooks coats,
pants and aprons.
The above refers to dining cars and on cafe cars it
will only be necessary to keep dish and glass towels,
cooks coats, pants and aprons separate from all other
Waiters when removing and storing soiled linen
should keep memoranda of the quantities of each
article so that before arrival at exchange points it will
be unnecessary to remove soiled linen from bags for
Waiters must bag all soiled linen for exchange points
in the manner indicated above and at destination
before he leaves car.
Bags must be securely fastened using metal lock
to ensure mouth of bag being tightly closed and
It will be the duty of Stewards to see that instructions outlined herein are carried out, and they
will be held equally responsible and disciplined if
there is any failure to do so.
LIQUORS: Carrying of intoxicating liquors, etc., by
employees in dining, cafe or buffet parlor cars for
sale of, or for personal use, is strictly prohibited.
Only bottled goods supplied by the Company and
listed on Beverage Lists are to be handled and sold
at prices listed.
LOCKS AND KEYS: Stewards will be held personally
responsible for the careful handling of all the locks
and keys. Stewards must carry the keys in their
locker, only giving them out to members of crew to
lock up or unlock, after which Stewards must see
that they get the keys back promptly. Should it be
necessary at any time to have locks removed enroute,
on account of keys not working or other reason, the
locks removed must be turned in complete.
26 LOITERING: Strangers, employees off duty, friends
or relatives of employees on duty will not be permitted in or around dining, cafe or buffet parlor cars.
indulged in at any time.
LOUNGING: in or around cars in unbecoming
positions or carelessly attired is not permitted.
MEALS AND MEAL HOURS: The instructions
contained in booklet 'Standard of Portions, and Table
Service', and supplements thereto, regarding the
preparation and service of meals, must be strictly
adhered to. We have built up a reputation for the
quality of our food and you must see that it is maintained. Well cooked meals, served piping hot down
to the last passenger, clean table linen and gleaming
table appointments, with courteous attention from
Stewards and Waiters working in co-operation with
the kitchfen staff, ensures satisfaction. To provide
piping hot meals all bakers, platters, bouillon cups,
casseroles, plates, cups, etc., must be heated, and all
cooked foods kept covered on the steam table or in
the oven, until served, and orders must not be served
faster than the Waiters can remove them.
Broiled items must be cooked to order, and special
care taken that steaks and chops are cooked as
Special care should also be taken in the preparation
of cold dishes, such as Salads, cold meats, etc., the
vegetables should be fresh and crispy and orders
arranged on cold platters or dishes so as to have eye-
appeal when placed before the passengers.
Stewards are not permitted to substitute an item
from a higher priced table d'hote meal for those shown
on the lower priced meal.
Meal checks are in triplicate and supplied to
Stewards by Superintendent's office and Steward's
personal receipt is required. Responsibility for the
issue of these checks to passengers will rest entirely
with the Steward, who, immediately passenger is
seated, must place menu card, meal check and pencil
27 in front of passenger with polite request that order be
written. When this has been completed, waiter will
remove second portion of check which is to be handed
in to kitchen and the check placed face down on the
table with remaining portions intact. It is important
and Stewards should ensure that the number badge
of the waiter serving each passenger shall be shown
on the lower left hand corner of the meal check for
identification purposes. Meal checks Form 63 for
all runs, form 63F for Province of Quebec.
Meal checks, Form 63M to be used in all cases
where Military Meal Coupons are presented. Individuals to write orders on checks and sign same.
Should passenger desire to give supplementary
order, he or she should write it on original check and
waiter should remove third portion of check turning
it into kitchen, allowing the original or first portion
on which collection is to be made, to still remain
upon table, face down. Before passenger's meal is
completed, Steward must price check at the table,
returning it face down until collection is made. If
passenger so requests, waiter should detach coupon
at bottom of check and present to passenger.
When two or more passengers, apparently' of same
party, are seated together, meal check must be
placed in front of each passenger and only when
specially requested should one meal check be used
for more than one person.
Stewards are required to send in to the office of the
Auditor of Passenger Receipts, the three portions
of each meal check. Any Steward failing to strictly
comply with these instructions will leave himself
open to immediate dismissal from the service.
Children under twelve years of age will be served
meals at half the regular rates, and reduced portions
Special meal checks, form 74 are issued to Stewards
on Dining, cafe and buffet parlor cars for use only in
serving Children's meals.
Meals in dining cars must not be served free or at
reduced rates, except on special order signed by the
.23 Manager   and   countersigned   by   authorized   representatives or as hereinafter provided.
Stewards and Restaurant and Lunch Counter
Managers are authorized to accept meal or cash
equivalent coupons issued by other Companies, as
listed in special Circular No. 398 when presented in
lieu of cash.
No coupons of any Company other than authorized
in this special circular are to be honored, unless on
special instructions from the Manager, General
Superintendents or Superintendents, of this Department.
When so authorized and in lieu of collection by
cash or coupons for military or Government parties,
receipt for meals served to be taken on Form DC-162
and all information called for on this form must be
completed.* Forms to be handled in accordance with
instructions on reverse side of Form.
Trainmen on duty will be served meals at one half
the regular menu card prices, with a minimum
charge of twenty-five cents. The term 'on duty'
covers only the following employees actually engaged
in operation of trains on which dining, cafe or buffet
parlor car is running:—
Train Conductor * Trainmen
Sleeping Car Conductor      Mail Clerk
Parlor Car Conductor Express Messenger
Sleeping Car Porters News Agent
* Train Baggageman News Agent's Helpers
*—Second Trainman and Train Baggageman only
when actually forming part of crew operating
Passenger Train Conductors and Sleeping and
Parlor Car Conductors are the only train employees
permitted to take meals with the regular passengers,
the other members of train crew are to be served their
meals either before or after service to regular
Train employees have the privilege of ordering
from the regular menu intended for passengers at
29 that meal and are required to write out in detail on
Trainman's check, form 63A the desired meal and
sign it with their full name and occupation. Dining
Car Steward will price out such checks at full rates,
then mark check 'half-rate' and show in figures the
amount to be collected. In the event of check totalling
an odd amount, for example, 85c, the half amount,
42|c will be figured as 40c to be paid by trainman
and check so marked.
Where two trainmen are in service and both men
cannot leave their duties at the same time, it should
be arranged to serve one before and the other after
regular passengers are served.
It is most important in the interests of good sleeping
car service that porters be served in dining cars
before rather than after passengers, and as far as
possible at the following hours:-—
Breakfast.       6.30 A.M.
Lunch  .......    12.00 NOON
Dinner. .,      5.00 P.M.
Not more than thirty minutes must be occupied at
meals. Co-operation by Sleeping Car Conductors
and Dining Car Stewards will permit of this plan of
serving porters' meals before instead of after passengers without inconvenience to anyone. The same
procedure, as far as possible, must be followed in
serving train crew.
Employees meal checks are to be handled the same
as passengers meal checks, i.e., written in full by
employees before meals are served, and no verbal
orders are to be accepted.
MENUS: Under no circumstances must changes or
erasures be made by Stewards or employees on
printed menus. 'Special to-day' slips or attachments
of any kind must not be used with menu cards or
beverage lists except when authorized by Superintendent.
It is important that menu cards be checked over
before each meal to ensure that they are in clean
30 When new menu cards are issued, those remaining
on car from the previous print should be removed
and turned in to Superintendent's office.
For the accommodation of passengers requesting
souvenir menus, Stewards should carry several
special envelopes to contain the menus offered to
MONTHLY NEWS LETTER: A chronicle of news
items pertaining to employees of this Department in
which we are pleased to incorporate extracts of
complimentary letters received during the month
expressing appreciation of patrons for services rendered to them. The names of employees concerned
are listed in this bulletin and there are other items of
interest which makes it well worth reading.
NEWS AGENTS: News Agents must not be permitted to canvass in dining or cafe cars.
NIGHT LIGHTS: Before crew retires for the night,
Steward should see that sufficient night lights are
left burning, including the light at the buffet.
manner offensive to others refuse to conform with the
Company's rules, Steward should consult the Train
Conductor in whose hands the matter must be left
for necessary action.
Criminals and others in charge of Police officers,
persons afflicted with any contagious or infectious
disease or who are known to be insane will not be
admitted into dining cars, but any meals required
must be served to such persons in the accommodation they occupy; dishes and table ware used to be
thoroughly sterilized and table linen kept separate
in the case of contagious or infectious diseases.
Crews are not allowed on the platform or steps of
cars when at or passing stations and other trains.
Visiting, waving or making signs to employees on
stationary or passing trains is forbidden.
Stewards will be held responsible for any infractions
of this rule by members of their crews.
baggage and clothing of employees must be kept
in prescribed lockers.
The quantity of baggage carried by employees
must be regulated to space available for carrying
PRECAUTIONS AGAINST FIRE: Every precaution must be taken to prevent loss or damage by
fire; no rubbish, rags, string, waste paper or litter
of any kind should be allowed to accumulate in
lockers, charcoal bins or in any part of the car.
Particular care should be taken to see that no
string or rubbish of any kind is allowed to accumulate at the bottom of lockers where there are
electrically controlled valves as there is danger of
fire resulting from an electric spark in the operation
of the valves. Where dirt accumulates under such
lockers, they should be reported for cleaning to the
Car Department.
Under no circumstances must linen or any other
equipment be placed in lockers containing electrical
equipment, or in heater rooms.
Employees are forbidden to smoke when engaged in
bagging soiled linen, and should take every care
when stripping linen from tables to see that no
burning smoking materials are contained therein.
When ash trays are being emptied, employees
should be alert to see that all smoking materials are
disposed of in a metal container and quenched with
Chefs must make themselves familiar with the working
and proper handling of ranges, etc., and must personally see that the waterbacks of ranges and steam
tables are kept filled with water at all times.
Kitchen employees should exercise care to see that
nothing is allowed to accumulate in trough of steam
table and cause a blockage of the drain.
REGISTERING: Local regulations regarding registering must be complied with.
32 REMITTANCES: Cash remittances must be made
in accordance with instructions.
REPORTING FOR DUTY: Employees must comply
with local regulations relative to reporting for duty
and have their necessary equipment available at all
must be handled in the following manner:—
'Original' to be retained by Agent or Cashier to
whom remittance is made. 'Duplicate' to remain in
book. See that 'Duplicate' is stamped and signed.
Carefully preserve copies of remittance receipts in
book for future reference.
Always have 'Original' report APR-354 receipted
and stamped at the same time as DC-14. Remitter's
name to be in block letters.
To be handled in accordance with instructions.
To be handled in accordance with local instructions.
Same as above.
Form DC-54 must be made out after the last sale
on the last day of each month, form to be signed by
Steward and turned in to home office so that it will be
received at earliest possible date after end of month.
This form to be used when bar is transferred from
one car to another or one Steward to another.
Form DC-63, with all necessary particulars filled
in must be turned in to home station of car at the end
of locally specified periods and at end of month. It
must be accompanied in each case by Storeroom
invoices and credit notes for all supplies furnished
or turned in during the period covered, also copies
of reports and APR-354's sent to Auditor of Passenger
Receipts during the same period.
33 Invoice tally on back cover of Form DC-63 must be
filled out to cover invoices for all supplies received
during the period covered and Storekeeper's signature
obtained on the tally in each instance.
All particulars covering consist of crew, movement
of car and dates, particulars of meals served and
cash collected including separate revenue for wines,
cigars, etc., credits for empty bottles and supplies
turned into Storeroom also equipment broken for
which no credit allowed must be shown in the spaces
Before commencing a new trip, Form DC-63 will
be issued by headquarters of car showing quantities
of supplies on hand from last trip and Stewards will
fill out columns headed 'Supplies furnished for the
trip' and 'Total supplies on car during trip'. Checker
at headquarters of car will fill out column 'Supplies
on hand at end of trip'; but if car is enroute at end
of month, Steward will fill out this column.
After last meal has been served on last day of each
month, Stewards are required to take careful inventory
of all stocks on cars and fill out Form DC-63 as
indicated directly above and return this form to
headquarters immediately.
All reports must be completed on the last day of
each month, also when supplies are transferred from
one car to another or cars transferred from regular
to special service and vice-versa or there is a transfer
of Stewards.
To be handled according to instructions issued
from time to time.
To be used when making linen exchanges —
When necessary to draw supplies from storerooms
enroute Stewards must wire for such supplies as
may be required using Form TD2 so as to ensure
supplies being ready immediately on arrival.
Telegraphic requisitions must always be legibly
written, original to be turned in for transmission and
Operator's receipt taken in space provided on carbon
copy which must remain in book for reference.
To be handled in accordance with instructions
issued from time to time by this Department and the
Accounting Department.
ROOM SERVICE: In the case of passengers wishing
to be served meals in their accommodation, Stewards
must ascertain if such passengers are unable to go
to the dining car and if so, every effort must be made
to serve them as attentively as possible without
neglecting regular service.
SAFETY REGULATIONS: The observance of
SAFETY FIRST in the performance of duties is of
paramount importance and should always be kept
uppermost in mind. Read and remember instructions
issued from time to time in the interest of safety and
attend safety meetings regularly.
SERVICE CLOTH: Waiters are not permitted to
carry a service cloth, or make use of towels or napkins
for wiping dishes, etc., in the dining room. All equipment for table service should be in thoroughly clean
condition before being brought to the dining room.
SILVERWARE: All members of dining car crews
handling or having access to silver equipment will be
held jointly responsible for the proper care and
protection of silverware and should any shortage
occur on cars each employee concerned will be subject to discipline if shortage cannot be satisfactorily
Special attention must be given to the heating of
such items of silverware as bakers, platters and coffee
pots. Bakers and platters should be placed in plate
warmer and coffee pots at bottom of cup warmer.
SILVER: CLEANING OF: Tables used for silver
cleaning must first be covered with canvas covers
supplied for the purpose.
35 Only the polish and other articles supplied by the
Company are to be used for cleaning silverware.
'IDEAL' polish is the standard authorized silver
cleaner and must be used as follows:
Shake well contents of bottle; apply polish to silver
with small cloth, rub article briskly, then rinse
with very hot water and dry thoroughly with clean
dry cloths provided for the purpose. Do not waste
silver polish by placing in washing water.
Special attention should be paid to forks to make
sure that the tines are thoroughly cleaned and any
stains removed by using brush supplied for the
After using 'Ideal' polish as above, polish silver
with canton flannel, using 'Silvo' silver polish to
bring out the lustre of silverware. Then use piece
of clean flannel and carefully wipe, being particular
to remove all traces of the silver polish. Silver brush
will remove polish from parts difficult to get at with
flannel. Flannel on which polish has caked must
not be used.
Interior of coffee and chocolate pots, sugar bowls,
creamers, etc., must be cleaned by use of small pot
mop dipped in 'Ideal' silver polish. Spouts of silver
pots should be cleaned with spout brush. After
cleaning or washing silver pots they must be thoroughly rinsed and dried inside.
All silverware must be thoroughly cleaned as above
once each day. Articles needing it must receive
thorough cleaning twice or three times per day.
Between meals articles used but not requiring
thorough cleaning must be polished with flannel to
remove finger marks, etc., then carefully wiped with
clean flannel.
Employees using table linen or linen other than that
provided for silver cleaning will be disciplined.
The second waiter, being responsible for condition
of linen, will be required to report infractions of this
rule to protect himself.
Stewards will be held personally responsible for
seeing that the above instructions are strictly adhered
to and will receive same discipline as other members
of crew for any failure to carry them out.
Where dining cars are operated on trains at night,
Stewards are permitted to occupy berth in sleeping
car but under no circumstances may lower berth be
occupied to the exclusion of paying passengers. When
berth in sleeping car is occupied, Steward must
notify his crew where he is located and must also
make proper arrangements for being called; the excuse
that he was not called will not be accepted for failure
to be on duty in his car at the proper hour.
STEWARDS' TRANSFERS: When a car is transferred from one Steward to another, a Wine Report
Form, DC-54, must be made out in triplicate showing
stock of supplies on hand in good condition at time
of transfer. Three copies must be signed by both
incoming and outgoing Stewards, each Steward
retaining a copy and Original to be turned in to home
station immediately. When transfers are made,
'broken necks' or wines, minerals, cigars or cigarettes
in bad or questionable condition must not be taken
over by the incoming Steward; outgoing Steward
must turn these in to Storeroom.
SUGGESTIONS FOR BETTERMENT: The Company is continually on the alert for ideas and suggestions for the betterment of the service, improvements
to our equipment and other facilities and safety
measures. Employees are invited to submit their
suggestions by letter to The Suggestion Bureau,
Windsor Station, Montreal, and their adoption if
considered of practical benefit to the Company will
be suitably recognized. If desired by employees,
their suggestions may be submitted direct to this
Department as well.
STOCKING OF CARS: Stewards must be on hand
when supplies are being drawn from storerooms and
should make careful examination of them at that
time to ensure that they are fresh and of standard
quality. Before signing requisitions, all supplies
should be checked off and quantities verified.
Trucks used for transporting supplies from Storeroom to cars should be safely loaded and covered
with canvas sheet in order to protect the supplies
from dust and dirt.
37 Stewards and Chefs are personally responsible for
seeing that supplies are properly stored and handled
with care and that perishable articles are promptly
stored in ice boxes.
STRIPPING OF CARS: Stewards and Chefs
assigned to stripping of cars will be held personally
responsible for the manner in-which equipment and
supplies are placed in containers for transporting to
Storeroom. Perishable supplies should be kept
separate from dry goods and placed in covered
containers in orderly manner. Crockery, glassware
and silverware should be handled with extreme
care to prevent damage or loss between cars and
TAIL GATES: When dining car is operated on rear
of train, also during switching operations, stewards
should see that tail gate is placed in position on rear
of car. Tail gate, when not in use should be secured
by catch.
TOILETS AND WASHROOMS, USE OF: Employees are permitted to use washroom and toilet
facilities in car immediately ahead or behind the
dining car, but should avoid causing inconvenience
to the occupants of such cars. Employees should
wash their hands in washroom of car immediately
after using toilet.
TURNING IN EMPTIES: Stewards must turn in to
nearest Storeroom all empty bottles, jars, cases,
milk cans, etc., for credit.
employees is directed to Circular No. 401 dated
March 20th, 1949, which fully covers uniform regulations and personal appearance.
URNS, COFFEE; CARE OF: When the serving of
coffee is completed, urn must be washed out thoroughly and cover left partially open. Faucet should
also be opened to permit of ventilation.
38 Urn should be thoroughly cleaned at least once a
week and stiff brush used to get all sediment out of
crock and crevasses. Faucet and gauge should also
receive special attention with spout brush to remove
sediment and then be thoroughly rinsed with hot and
cold water to remove any trace of cleaning compounds
Water should be left in the urn at all times when
not in use.
COFFEE BAG should be removed from urn as
soon as coffee has been made; grounds disposed of and
coffee bag after being rinsed in clear cold water should
be left in water until required again.
When coffee bag becomes soiled or dirty it should
be replaced.
VENTILATION: The ventilation of cars is a matter
of great importance, and Stewards should see that
this matter receives special attention. On air-conditioned dining cars the air in car can be changed by
turning blower fan switch to VENT when air in car
becomes heavy with smoke, etc, during the course
of a meal. Care should be taken, however, not to
leave the switch in VENT for a long period as a
draughty condition will result.
VERBAL ORDERS: Employees are reminded that
verbal orders are under no consideration to be accepted under penalty of dismissal. Passengers and
employees should be requested to write their meal
requirements on meal checks provided.
VERMIN; ETC: Where there is any indication of
vermin on cars, a written report should be submitted
at home terminal or turn-around station and, if in
the judgment of the Steward this should be reported
by wire, the following code words should be used:
Mice 'diamonds'
Bedbugs 'pearls'
Lice 'Opals'
Rats 'sapphires'
Cockroaches 'Rubies'
DOORS: Stewards must see that vestibules and car
steps are properly cleaned and kept clear of obstruction
at all times. During Winter months close attention
must be paid to the removal of snow and ice from
vestibule platforms at both ends of car for the safety
of passengers.
All doors to be kept securely closed when trains are
running and only opened when trains come to a full
Employees using vestibules of adjacent cars for
taking on stores or any other purpose must see that
the doors are promptly closed after use.
VESTIBULE CURTAINS: When cars are coupled,
Stewards must see that vestibule curtains are fastened
at both ends of car and also that curtains are unfastened when it is known that cars are to be uncoupled
and at terminus of run.
take stations at side of car between tables while
set up and when not actually engaged in serving
passengers during meal. They must not lounge
against wall but stand erect.
When train is at the station, waiters must take
position at opposite side from receiving platform.
WAITERS' TRAYS: Must be kept clean and always
used for service to passengers. Carrying dishes, etc.,
to and from tables in hands will not be tolerated.
WEAPONS: Carrying of weapons of any kind is
strictly prohibited, under penalty of dismissal.
WINDOW BLINDS: Must always be kept at uniform
height, both in dining room and passageway. Especially between meals, blinds should be drawn down
on the sunny side of car to preserve ice consumption
during the Summer season in air-conditioned cars.
When cars are standing in stations at main terminals,
blinds should be drawn down until receiving time
if cars are set up for service, as well as approaching
terminus of run if meals are not being served.
40 WINDOW DRAPES: Must be kept hung in a uniform manner and should be reported for cleaning
when they become soiled.
WOODWORK: Employees should be careful not to
leave finger marks on woodwork and sills and woodwork should be dusted off before each meal.
The greatest care must be exercised to prevent
damage to woodwork if stores are being carried
through passageway. Keys must not be allowed to
hang from locker doors.
Dated at Montreal.
June 1st, 1949.
For the Instruction and Guidance of Employees.
(While primarily prepared for Sleeping Car Service,
dining car employees should note these SANITARY
REGULATIONS where they apply to dining units.)
The Company, with the desire of guarding the
Safety and Comfort of the travelling public and
protecting the Health of all those who are its patrons
or work in its service, calls attention to the importance
of the following Sanitary Regulations.
The rules should be well understood and carefully
observed for the benefit of both employees and
COMMUNICABLE DISEASES: In all places where
people congregate there is danger of transmitting
communicable diseases, such as measles, scarlet
fever, diphtheria, smallpox, typhoid fever, tuberculosis,
tonsilitis, influenza, and the common cold. The term
"communicable" covers all diseases popularly known
as contagious or "infectious".
Every case of these diseases comes from a preexisting case and close contact with those who are ill-
increases the danger of infection. Some diseases are
conveyed readily from one person to another, while
others are communicated only with difficulty.
Sometimes those who are well harbor the germs of
certain diseases and one of these "carriers" of a
disease, or a person who has the disease in such a
mild form that it is not recognized, may be the
source of a severe attack in others when the disease is
transmitted to them.
Communicable diseases are caused by minute
living organisms called bacteria. They are too small
to be visible to the naked eye and can be seen only
with a microscope. They grow in the mouth, nose,
throat, lungs and other parts of the body and cause
sickness of various kinds, depending on the kind of
bacteria present.
42 .    <     . These minute organisms are thrown off from the
bodies of diseased persons in the secretions and discharges, often in great numbers, and may get on the
hands and clothing or be deposited on the floor or
furnishings of cars.
A number of diseases may be contracted from the
lower animals, such as rabies from dogs, plague from
rats, anthrax from cattle; but the great source of
infection of communicable diseases is man himself.
For this reason, hygiene, which deals with the care
of the body — as sleep, baths, exercise, food and
drink — and sanitation, which deals with surroundings, as air, soil, dwellings, water supply, and climate,
have assumed great importance in the protecting of
health, and in preventing communicable diseases
being transferred from one person to another.
Lowered resistance to the invasion of disease may be
produced in many ways. Wet and cold, fatigue,
insufficient and unsuitable food, bad air, insufficient
sleep and excesses of all kinds diminish the resistance
of the body to infection.
Some diseases, however, such as typhoid fever,
smallpox, measles, scarlet fever and colds, often
attack the young and strong.
The bacteria of communicable diseases quickly
die when exposed for a few hours to direct sunlight.
This explains why they are more apt to live in the
dust of rooms than in the dust on the street. Some
are killed by exposure to air and drying and all are
killed by great heat and certain chemical compounds
called disinfectants. These disinfectants are used
either in form of solutions or as gaseous disinfections
in fumigation.
The great importance of protecting the public
health and guarding against infection from communicable diseases, will show how necessary it is
that the following sanitary rules should be carefully
read, fully understood, and faithfully observed by
all in the Company's service.
(1) Sweeping: Dry sweeping of the interior of the
car in transit with an ordinary broom is prohibited.
This rule applies to the Smoking Room as well as
to the body of the car.
43 A whisk-broom and dustpan should be used when
necessary and the least possible * dust raised into
the air that people breathe.
(2) Mopping: Uncarpeted floors should be wiped
with a wet mop.
Brooms or mops that are used for cleaning must
never be moistened in the water of the toilet
hopper. This water always contains many germs
from remains of discharges, even though nothing is
visible. Mopping with it only spreads these germs
in a thin layer on the floor to dry and be rubbed
into dust.
For the same reason, cloths used for cleaning the
cuspidors should not be used on the floor, nor those
used for wiping the floor be used for cleaning the
When cleaning cuspidors a small amount of disinfectant should first be placed in the bottom to remove
odors; they should then be thoroughly rinsed with
clean water, and finally the outside polished with a
(3) Dusting: Dry dusting of the interior of the car
is prohibited.
Dust and cinders will necessarily collect on the
window ledges and car furnishings to some extent.
They should be removed from time to time but must
not be stirred up into the air that is breathed. They
may be removed by wiping with a damp cloth, and
this cloth should not be shaken in the car.
(4) Brushing: The brushing of passengers' clothing
in the body of the car is prohibited.
The dust swept from clothing is not only a nuisance
to people sitting near, but it may contain disease
germs. All brushing should be done as gently as
possible, and only in places where the dust cannot
bother passengers, for example, in the passageway.
(5) Ice and water: Ice that is put into the ice compartment of the drinking water tank must be
handled only with ice scoop. If the scoop is misplaced or lost, use a clean towel over the hand.
Buckets that are used for ice must not be used
for any other purpose. They must be kept clean
when not in use and must be washed before using.
44 •■
Every care should be taken to protect the drinking
water from contamination. Nothing but water and
ice is to be put into the coolers.
The coolers must be kept covered and the covers
must not be laid on the washstands. Under no circumstances should the hands be put inside the
(6) Drinking cups: Individual paper cups are
supplied to Parlor cars and Employees must see that
these are always available to passengers.
(7) Flies and mosquitoes: The annoyance caused
by flies and mosquitoes needs no comment. Beyond
this, however, these insects are often the conveyors
from person to person of the germs of certain diseases.
Mosquitoes distribute the germs of malaria and
yellow fever by biting, and, contrary to popular
opinion, one must consider these diseases in Canada.
Flies live in filth and carry germs on their feet;
they are especially dangerous when they alight on
Do not allow table waste or refuse to accumulate
on the Company's premises, as all refuse attracts
flies and acts as breeding places for them. Garbage
cans must be kept covered at all times when not in
use and when cans are being removed from cars for
emptying at terminals enroute.
It is the responsibility of Car Departments at main
terminals to see that garbage cans are thoroughly
steamed out each trip and Stewards should report
any instances where this has not been done.
Every effort should be made to keep flies and
mosquitoes out of cars and to drive out or destroy
those that gain entrance.
(8) Screens: Screens on non-airconditioned cars
must be kept closed whenever windows are open.
The rule for closed screens applies to the layover
period in cleaning yards as well as to cars in service.
Open windows without screens should be limited to
the necessities of car cleaning and unscreened doors
should be kept closed as much as possible.
45 (9) Ventilation and heating: This is now provided
in the majority of our rear end equipment by means
of automatic air-conditioning and thermostatic heat
Instructions for proper method of operation are
found in blueprint circular contained in each electric
locker and also in booklet of instructions issued by
the Mechanical Department.
When the heat is on in non-airconditioned cars,
deck sash should be opened on the opposite side of
the car from the prevailing winds, particularly in
severe weather. When deck sashes are opened on both
sides of car they should be alternated and not opened
in pairs opposite to each other.
The automatic heating and cooling systems will
enable employees to maintain a comfortable temperature in cars for both day and night service by proper
Where the heating system is hand-controlled, the
employees must regulate the heat to provide the desired
temperature of 72° for day service and from 60-65°
for night service.
The health and comfort of patrons is dependent
largely on the ability of employees to maintain consistent car temperatures at all times, and your
close attention is directed to this important feature
of service.
(10) Disinfectant: There is a can of disinfectant
solution on each car. This liquid will kill disease germs
when it comes in contact with them. It will also
destroy bad odours in toilets.
For general use dilute one tablespoonful of disinfectant to one gallon of water, and use it whenever
there is any occasion for it. For example, the following
(a) In cuspidors that are used by coughing people,
enough fluid to cover the bottom of the vessel is
(b) In the toilet hoppers and on the floor of toilets
that become soiled, or that have bad odours, they
must be sprinkled and left moist or mopped with an
--*M cloth wet with the solution.   No large amount of
46 the fluid should ever be left on the floor on account
0f its sharp odour.
(c) If spit, vomit, or other discharges get on the
floor or on the furnishings, moisten the place with
this liquid before trying to clean it up. Use a wet rag
with the disinfectant solution to wipe up the discharge.
This will kill the disease germs at the same time it
cleans.   Destroy the rag when through.
(11) Fumigation: Fumigation consists in filling the
car with a gas which will kill disease-producing
bacteria. It should be done according to directions
already on file.
Whenever a car has carried a person suffering from
a communicable disease, it must be fumigated as
soon as vacated. This is in addition to the regular
monthly, weekly, of other schedule of fumigation for
various lines and terminals.
In order that the District Offices may be informed
as to the necessity of this extra fumigation, the Conductor is required to note on his inspection report the
fact that a sick passenger has been carried, giving
the space occupied. He is not expected to make a
diagnosis but if any passenger is sick and is suspected
of having any one of the communicable diseases,
report should be made and the proper measures
^carried out at the end of the trip.
If space occupied by a sick passenger is vacated
enroute, it must not be resold until the car has reached
its,terminal and has been fumigated.
Chas. P. Fenwick, m.d.
Chief op Medical Services,
Montreal -1948.
47 n.
I A IJ ' h


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