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Instructions to sleeping car and parlor car conductors and attendants, porters in charge, sleeping car… Canadian Pacific Railway Company Jun 30, 1954

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Full Text

 DC 233
CANADIAN PACIFIC RAILWAY
COMPANY
INSTRUCTIONS
O SLEEPING CAR AND PARLOR CAR CONDUCTORS AND
ATTENDANTS, PORTERS IN CHARGE, SLEEPING
CAR PORTERS AND COACH PORTERS.
Revised Edition - June 1964  '
FOREWORD
The Company's world-wide reputation
for service 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 towards others, or
duty performed in a kindly, polite
manner.
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
goodwill of our patrons.
o  This
BOOK OF INSTRUCTIONS
is in two parts
PART 1:
Instructions relating to duties of Car
Conductors and other employees performing IN CHARGE service and car
employees generally. See page 11.
PART 2:
Instructions to all employees, including buffet and parlor employees, and
coach porters. See page 36.
SANITARY REGULATIONS will be
found at the back of this book of
rules. See page 75. INDEX
PART 1—GENERAL INSTRUCTIONS
Page
A
Addressing Passengers  11
Addresses  11
Animals, Birds, Etc  11
Authority of Car Conductor  11
Authority of Train Conductor  11
B
Baggage and effects of passengers   11
Baggage, method of handling    12
C
Car Conductor's Duties  12
Cars & Equipment, care of  13
Connectors, tramline  13
Customs  13
Carrying Mail, Packages and parcels, prohibited  14
D
Deadheading  14
Defects, checking and reporting of  14
Discipline by record  15
E
Electric apparatus, Razor outlets, Bell connectors   15
Employees leaving the service   16
F
Fire Extinguishers    16
Fire Hazards, Plug in Equipment,
Refuse Containers, Etc   16
G
Gratuities   18
I
Incidents   18
Inventory of equipment to be carried by Car
Conductor and Porters In Charge 19
L
Loitering of unauthorized persons around cars,
premises  20
M
Meals & meal hours  20
Medical Chests, instructions re handling  21
Music and P.A. Connector Cables  21
N
News Agents canvassing sleeping cars   22
News Letter   22 PART 1—INDEX—Continued
Page
P
Personal effects of employees   22
Persons allowed to ride free in Standard, Tourist &
Parlor cars   22
Points of Interest   23
R
Registering of train consists  23
Reporting for duty  23
Reports, handling of various  23
Rest periods  30
Rough handling of trains, reporting of  30
S
Safety Regulations  30
Sick passengers, segregation of linen, etc.,
reporting accommodation for fumigation  31
Smoking, drinking, etc., prohibited on duty  31
Suggestions invited  31
T
Tail gate, handling of  31
Time Tickets  31
Toilet Doors  31
Trainmen  32
U
Uniform regulations and personal appearance   32
Unoccupied rooms   34
V
Ventilation of cars  35
Vermin, etc., codes for reporting  35
Vestibule Curtains, handling of  35
Vestibule Safety Bars  35
W
Weapons, carrying* of prohibited   35
PART 2—SERVICE INSTRUCTIONS
A
Aisle Strips  36
^ Appearance  36
Appliances in cars to be explained to passengers  43
Assisting Upper Berth Passengers  36
Awakening of passengers  36
B
Bells and Bell indicator   37
Brushing Passengers' clothes and hats   37
C
Car Inspection  37
Car Set-up  37
Curtains, Roomette  38 PART 2-INDEX-Continued
Page
D
Disinfectant, Solution and use of  38
Display Cards  38
Disturbing Noises  38
Drinking Cups and Containers '. 38
Drinking Water Tanks, Thermos Jugs  38
Dusters  39
Dusting  39
G
Good Housekeeping, Storage of equipment  39
Good Housekeeping enroute, car cleanliness  39
Guarding Cars  40
H
Hat Bags, instructions re  40
Heating, Lighting, Air-conditioning instructions  40
I
Ice Pail, for ICE only  43
K
Keys, handling of  43
Kit Bags, contents of  43
L
Ladies Dressing Rooms  43
Locker doors to be kept closed  44
LINEN: method of handling, enroute, at Exchange points and at end of run  44
M
Making down beds, instructions re  48
Mopping, instructions re  53
O
Occupants of Rooms  53
P
Pillows for day service, standard & tourist cars..  53
Pre-cooling Cars  53
Protection of Passengers' effects  54
Purchasing supplies enroute  55
Putting away beds, procedure to be followed
in all classes of standard & tourist cars  55
R
Receiving and discharging of passengers  59
Refuse and Garbage, disposal of  59
S
Sanitary Regulations  75
Service Reminder Card  59
Shining of passengers' shoes  59
Smoking in berths, prohibited  60
Step-Box, instructions re  60
Sweeping  60
8 PART 2—INDEX—Continued
Page
T
Tables, manner of setting up etc   60
Toilets, cleanliness of enroute   61
Towels, Linen and Paper, instructions re
display in cars   61
Train Departure Time, announcement to
passengers   61
Travellers Cheques   61
U
Undue familiarity   62
V
Vestibule doors, opening and closing of   62
Visiting and leaving cars, prohibited without
permission of Car Conductor   62
W
Washrooms, cleanliness of   62
Water Raising system, explanation of   63
SPECIAL INSTRUCTIONS TO BUFFET AND
PARLOR CAR EMPLOYEES:
General Instructions   64
Bar Service Instructions   68
Buffet Service Instructions   71
SPECIAL INSTRUCTIONS TO
COACH PORTERS    74
SANITARY REGULATIONS   75
O INSTRUCTIONS
To Sleeping Car and Parlor Car Conductors
and Attendants, Porters In Charge,
Sleeping Car Porters,
and Coach Porters
KNOWLEDGE OF THE WORK: Employees should
study how they may best help patrons to enjoy ^
the maximum benefits of all facilities offered for
their comfort and enjoyment.
The rules in this book have been formulated to
guide employees in performing their duties in an
orderly and unified manner. Additional instructions are to be found in the following circulars
which   should   also   be   in   your possession:—
DC—200 Collective agreement, Sleeping Car Conductors, Parlor Car Conductors, Parlor
Car Attendants.
DC—219 Booklet, Rates of Pay & Rules for Sleeping Car Porters.
Book
MP—75   Instructions issued by the Mechanical
Department re car heating, lighting, air-
conditioning, water raising system, etc.
Revised  service   instructions,   bulletins,  etc.,
are issued from time to time so that employees
may be kept posted on current improvements to
equipment and service matters in general. Bulletin
books are maintained in Linenrooms and Platform Offices and should be consulted each trip,
and signed by employees. When new circulars
are issued, a copy will be handed to each employee
to be added to his rule book.
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, passing on to
him any suggestions for the general good of
the service.
10 PARTI
GENERAL SERVICE INSTRUCTIONS
ADDRESSING PASSENGERS: In addressing passengers, the terms 'Sir' or'Madam' shouldbeused.
ADDRESSES: Employees are required to leave
their current address and telephone number with
representatives of the department at home terminal and at points where crew quarters are not
available. Where crew quarters are available at
turn around point and not being used, employees
are required to advise platform office where they
may be contacted.
ANIMALS, BIRDS, ETC: Animals and birds will
not be permitted in standard, parlor or tourist
cars. When passengers wish to take such with
them, they must be courteously informed that
such course is strictly against regulations, and
that provision has been made for the carriage of
dogs in baggage cars at a regular tariff and that
other pet animals and birds may be handled
by Express.
This rule does not apply to any totally blind
person travelling in enclosed space who is accompanied by a 'Seeing Eye' or specially trained
guide dog.
AUTHORITY OF CAR CONDUCTOR: Sleeping
Car Conductors are held responsible for the
actions of porters and efficiency of the service,
and porters are required to follow out Conductor's
orders. If any misunderstanding arises, consult
local Superintendent for a ruling.
AUTHORITY OF TRAIN CONDUCTOR: All parlor, standard, tourist cars and coaches as part of
train, are under the direction of Train Conductor,
and in this relation he has full authority.
BAGGAGE AND EFFECTS: Passengers should be
requested to check in baggage car large cumbersome baggage and effects.
Utmost care should be exercised by porters in
handling  baggage   and  effects   of passengers.
11 Obstruction of car aisles is a definite hazard to
safety and is not permitted.
If passengers, when retiring, or at any time,
place clothing or other personal effects in unoccupied space, they should be courteously informed
that they are doing so at their own risk.
During the daytime, articles of clothing, such as
coats, etc., must not be suspended from overhead
hooks as the swaying of such articles with train
motion may cause annoyance and possible injury. ^
Care should be exercised to prevent articles of
clothing coming in contact with electric lights.
Passengers should be courteously reminded to
safeguard their money and valuables before retiring, also should be cautioned not to place other
than shoes in the shoe locker.
BAGGAGE; METHOD OF HANDLING. Employees must positively not put off and leave on
station platforms any hand baggage which has
not been claimed by passengers; every effort
should be made to locate passenger to whom it
belongs, if owner not located turn same in to
nearest department representative.
CAR CONDUCTOR'S DUTIES: It is the duty of
Conductors (and Porters In Charge) to direct the
reception and discharging of passengers, assign
seats and berths, make collection for and report
all accommodation occupied in cars under their
charge and to remit revenue collected therefor;
to see that cars are kept in strictly clean condition
by porters and that porters attend to the wants
of passengers in their respective cars; to generally
supervise the service and enforce the observance
of instructions. Conductors should promptly report any neglect of duty by employees on cars.
When occasion requires, Conductors must assist
porters in preparing berths, and on Parlor cars
where porters are not operated, Conductors must
perform all necessary duties.
When two Conductors are operated on account
of number of cars on trains, the assisting Conductor should have a number of cars allotted to
him and he will be responsible for supervision of
porters on such cars. Each Conductor should take
his station in one of the cars under his supervision.
12 CARS & EQUIPMENT; CARE OF: Employees are
required to make careful inspection of cars in their
charge before leaving terminal to see that they
are properly equipped and supplied for the trip,
also to ascertain if everything is in proper condition and working order. If any defects are discovered, report should immediately be made to
representatives of the Department so that they
may be remedied before departure,if at all possible.
Otherwise, wire should be sent to nearest point
and matter followed up to final destination in case
repairs cannot be made enroute.
CONNECTORS; TRAINLINE: In case of light
failures or dim lights on cars, tramline connector
should be used and the following instructions
carried out.
1. Make sure tramline switches on both cars
are open.
2. Apply jumper between cars, see that cable is
properly secured. (Both cars must be of same
voltage.)
3. Close the tramline switch on the defective car
and on the car to which the jumper
is connected.
The jumper is located on the collision post on
the vestibule, light locker end, on conventional
(Red) cars, or in the locker over the water cooler,
on streamlined cars.
The tramline switch is located in the light locker
of conventional cars, Streamlined cars have a
separate switch box, behind main entrance door,
electric locker end.
It is possible to trainline through cars of different voltage, but trainline switch must not be
closed on intermediate cars.
CUSTOMS: Conductors in charge of carsthatpass
Customs stations will notify all passengers in advance that their baggage is subject to inspection
by the Customs officials, and to prevent annoyance and delay they should have it ready and convenient for examination. Conductors and porters
are required to be on duty and render such assistance to the Customs officials and passengers as
may be necessary.
Duitable articles must not be carried across the
13 border by employees under any circumstances.
CARRYING MAIL, PACKAGES AND PARCELS:
Employees are not allowed to carry mail, packages
or parcels except on authority of the Superintendent or his representative.
DEADHEADING: Conductors and porters deadheading on Company's service will be furnished
with trip pass, half rate meal order, and order to
cover sleeping accommodation. Under no circumstances must any deadhead employee be
furnished accommodation without proper authority. Sleeping Car Porters when deadheading must
be suitably attired in uniform trousers, fresh shirt,
tie and suit coat. Employees in deadhead service
must not occupy Lounge or Dome observation
facilities.
DEFECTS: When taking charge, Porters must
make a thorough inspection of cars and endeavor
to have any defects which may exist remedied
before departure.
If any defect of a serious nature develops during
trip, Conductor must wire nearest point ahead
where repairs can be made, explaining fully nature of defect so that necessary men and material
will be on hand on arrival of train.
Porters will indicate on space provided on DC-
252 any defects noticed, no matter how trivial,
during the trip, and prior to arrival at terminal
Conductor will obtain this memorandum and make
out defect report, Form DC-41, for each car.
Describe the defects as accurately as possible to
enable Car Department to locate and remedy them.
Original of Defect Report, Form DC-41, should
be left in any cars taken off enroute, and copies
turned in to first district office.
If no defects to report, notation to that effect
should be made on Form DC-41.
Should a car be cut off enroute on account of
being disabled, or for any other reason, Conductor
must telegraph particulars promptly to nearest
district office. Car Conductors will arrange transfer of passengers to other accommodation and
render every needful assistance.
14 DISCIPLINE BY RECORD: A system of discipline
by record has been adopted and employees guilty
of any breach of rules will be disciplined by having demerit marks placed against their records.
An individual discipline record is maintained and
penalties assessed against employees are entered
on the record.
For each repetition of a similar case, the number
of demerit marks will be doubled if employee's
record is not clear of demerits and when sixty
demerits have been accumulated against an employee's record, his services will be dispensed with.
In each case, where demerit marks are given, the
employee will be notified.
For every twelve consecutive months'good service, free from demerit marks, an employee will
have twenty demerit marks deducted from those
standing against his record.
Disloyalty, dishonesty, immorality, insubordination, incompetence, gross carelessness, untruthfulness, concealing facts concerning investigations, drinking on duty or showing signs of
having been drinking prior to reporting, will
result in employee being subject to dismissal.
Good judgment in emergencies and meritorious
conduct will entitle employees to merit marks.
ELECTRIC APPARATUS: Road employees are
cautioned, as per instructions issued by the Mechanical Department, not to interfere with any
electrical apparatus other than to change screw
type fuses on car lighting and air conditioning
panels, should the necessity arise. Any other
trouble to be reported for attention at first terminal or at destination of run.
ELECTRIC RAZOR OUTLETS:
These outlets are for the use of electric razors
only and will not accommodate any other electric
apparatus and passengers should be advised
accordingly.
The electric razor converter box is located in
the electric locker of conventional 32 and 64 volt
steel cars. In case of trouble report the defect at
the next terminal. Do not attempt any adjustment
other than replacing small glass fuses. Spare fuses
willbe found in a clip inside box cover.
15 BELL CONNECTORS:
The bell trainline connector on conventional
cars is located on a hook mounted on the collision
post in the vestibule, electric locker end of car.
On cars not so equipped, connector will be located
in equipment locker, or in locker over water
cooler in streamlined cars.
It is the porter's responsibility to place the bell
connector between the cars guarded during rest
period and to see that connectors are returned to
their proper place after use.
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 returned.
FIRE EXTINGUISHERS: All sleeping cars are
equipped with fire extinguishers as diagrammed
on page 17. Employees should be familiar with
their location and operational procedure.
FIRE HAZARDS: The use of plug-in electrical
equipment by passengers, for any purpose is
strictly prohibited.
Mothers of small children requiring special service in the preparation of baby's formula, sterilizing bottles, etc, are to be advised that this service
will gladly be rendered by the Dining Car Steward
or Buffet Steward upon request.
Employees should see that string, etc., is not
allowed to accumulate at bottom of linen locker
in the vicinity of the electrically controlled valves
as there is danger of a fire resulting from an
electric arc as the valves operate, or by combustion. Report for cleaning in such cases.
No item of car equipment should be stored in
heater room or electric locker, these areas to be
inspected for cleanliness and reported for attention when needed.
Garbage bags must not be left out in the open,
in smoke rooms, ladies rooms, or in toilets of
16 092.    Carhon Tetrachloride Extinguisher
("CTC" Extinguisher)
S~r>
o
O
1. Remove extinguisher from wall bracket by grasping handle and
pulling outward. If in cabinet, follow same procedure after
breaking glass.
2. Unlock pump handle by toning and operate pump.
3. Direct stream at base of flames and work around fire rapidly.
If fire is in a container or tank direct stream against inside opposite wall above level of burning liquid.
17 tourist cars or coaches. Not only is this evidence
of poor housekeeping, but it presents a grave fire
hazard. Employees are cautioned that garbage
bags must be carried in equipment locker.
Soiled paper and linen towels must be frequently
cleared from receptacles, also ash trays must be
available in smoke rooms and ladies rooms of
tourist cars and on request in open sections of
stainless steel equipment where no smoking room
is provided.
On all cars equipped with gas facilities, employees should be alert to close Main Gas Cock
when gas is not required and before leaving car
at end of run.
When ash trays and smokadors are being emptied, employees should be alert to see that all
smoking materials in same are disposed of in a
metal container or through toilet. Make sure no
burning cigars or cigarettes are disposed of until
they are quenched by water.
Every precaution must be taken to prevent loss
or damage by fire. No rubbish, rags, waste paper
of any kind must be allowed to accumulate in
lockers or any part of the car. Employees are forbidden to smoke on duty and when engaged in
bagging soiled linen and should take every care
to see that no burning materials are deposited in
with soiled linen.
GRATUITIES: Employees must not solicit or act
as though appearing to solicit gratuities from
passengers.
INCIDENTS: Location of accidents must not be
pointed out to passengers and 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.
Employees should make immediate report to
Superintendent of any incident or unusual occurrence, giving full particulars.
18 INVENTORY OF EQUIPMENT TO BE CARRIED
BY SLEEPING CAR CONDUCTORS AND
PORTERS IN CHARGE:
Regulation uniform, complete with cap, (Overcoat in Winter)
Book of instructions for employees on Parlor,
Standard and Tourist Cars,
Booklet, Rates of Pay and Rules,
Cash Fare Cutter,
Ample supply of Cash Fare checks according
to run.
Transfer check book. Form 17.
Porter's name card.
Punch,
Ample supply of plain envelopes, diagram size.
Set of keys on ring, including;
Coach key t-
Night Latch key
End door key
Toilet door key
Paper Towel Receptacle key
Locker Punch key,
Also Yale  Linen  Locker key, to be carried
separately.
FORMS
DC-14
DC-31
DC-34
DC-41
DC-58
DC-61A
DC-96
DC-101
DC-101B
DC-113
DC-139
DC-156
DC-205
DC-215
DC-252
1756
CD-2
1409
1636
Remittance Book
Loss Report
Consist of Trains
Defect Report
Pocket Diagram
Space Wire Book
Trip Report
Time Book SCC's
Time Book SCP's
Record of Night Watch
Linen Telegraph Code, (one copy for
reference)
Porters Call Cards
Interior Equipment Report
Duplicate Sale and "No Show" Report
Porter's Memo of Defects
Lost Article Tag
Duplicate Telegram Blanks
Personal Injury Reports
Report of Free Passengers seated in
cars by Train Conductors
19 PT-160        Identification Envelopes
APR-51-B   Stickers to seal envelopes
APR-341-A Auditors Diagrams
APR-341-S Train Summary
APR-406     Refund Checks
3577 Credit card charge voucher.
PASSENGER    DEPARTMENT    INSTRUCTIONS    AND
TARIFFS AS FOLLOWS:
Passenger Department Instructions #4 and effective supplements.
General Instructions to Train Conductors #11,
All Regions, and effective supplements,
Space Assignment Circular, # 62,
Tariff Book, S-8-1 and effective Supplements,
Tariff Book S-10-4 and effective Supplements,
International between Stations, Canada to United
States.
Tariff 7-4 All Regions and effective supplements.
Minimum passenger ticket requirements for exclusive occupancy of space in sleepers.
Circular f 101 All Regions, Faresaver Plan and
effective supplements.
PLUS any Circulars and Tariffs issued locally in
various Regions.
LOITERING: Strangers, employees off duty,
friends or relatives of employees on duty, are
not permitted in or around Parlor, Standard or
Tourist cars.
MEALS & MEAL HOURS: Sleeping and Parlor
Car Conductors and Porters will be served meals
atone-half the regular menu prices, with a minimum charge of twenty-five cents. Conductors are
the only train employees permitted to take meals
with regular passengers. In the interest of good
sleeping car service, porters are served meals in
dining cars before, instead of after passengers,
and should go to dining car immediately when
called by waiter.
Before going to dining car for their meals, porters should inform their passengers so as to avoid
any unnecessary ringing of bells.
Park Car Porter, will in addition, place tent
advice card Form DC 248 on the Bar.
20 Not more than thirty minutes must be occupied
at a meal, and employees are asked to co-operate
to this end in order that passengers will not be
inconvenienced at meal hours. The hours for
meals to be as nearly as possible as follows:
Breakfast 6.30 a.m., Lunch 11.30 a.m., Evening
meal 4.30 p.m.
Meal times specified will be subject to change
by local bulletin.
Conductors to patrol cars when porters are
having meals.
MEDICAL CHESTS: These are carried on all
passenger trains and feeding units.
Sleeping Car Conductors and Porters In Charge
are required to see that Medical Chest is carried
and must indicate on Call Cards the car on train
in which Medical Chest is located. In all cases
number of Medical Chest must be shown on the
train consist form or when booking train Register Book. Should an emergency arise necessitating
the use of first-aid appliances, employees must
not wait to be asked for the Medical Chest but
produce it immediately so that contents may be
made use of. Whenever Chests are used,employees
should see that scissors, forceps and other equipment are collected and put back into the box and
box turned in to the nearest Platform Office with
report so that each article can be carefully sterilized and first-aid supplies replenished before the
box is resealed.
As part of train inspection, Conductors and
Porters In Charge should examine seal on Medical Chest and if it is broken, the Chest should be
turned in for replacement. Sleeping Car porters
should make it a point to know the car in which
medical chest is carried on train for easy access
if required.
Sleeping Car Conductors will in all cases show
location of Medical Chest, on back of Call Card
DC-156.
MUSIC & P.A. CONNECTOR CABLES: While it
is the responsibility of Operating Employees to
apply these connectors, when it is found music
is not operating throughout train, Sleeping Car
21 Conductor to check and with assistance from
Porters, see connectors are in place. Connectors
are stored on floor of Electric Light locker when
not in use. When applying same, care is to be
taken not to damage connections and repairs
should not be attempted enroute.
NEWS AGENTS: News Agents must not be permitted to canvass sleeping cars after passengers
commence to retire or until berths are put away in ^
the morning. This does not apply where News
Agents are required to render service in regard to
the sales of Newspapers picked up enroute.
Newspapers, Magazines and Views only to be
offered in Standard Sleepers.
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 bimonthly expressing
appreciation of patrons for services rendered to
them, wherein the names of employees concerned
are listed. There are other items of interest in
this bulletin which makes it well worth reading.
PERSONAL EFFECTS OF EMPLOYEES: The
baggage and clothing of employees must be kept
in clothes locker or other assigned space. Clothing
may not be placed in smokers, vacant rooms,
baggage racks, or open sections. The playing of
employees' radios is prohibited.
PERSONS ALLOWED TO RIDE FREE: In sleeping and parlor cars, as follows:
Holders of Sleeping and Parlor car annual passes,
signed personally by the Vice-President.
Holders of trip berth orders issued to Departmental Q
employees travelling on Company's service.
Dining Car Stewards and News Agents on duty.
Notation of space occupied to be shown on Form
APR-341-A.
Superintendents, Assistant Superintendents, Divisional Resident Engineers, Trainmasters, Roadmasters, Bridge and Building Masters, Inspectors,
Foremen and officers of the Telecommunications
22 Department when riding on rear of any train
when travelling over their section of the road,
but must not occupy revenue space.
Coach passengers who cannot be accommodated
in coaches, on authority of Train Conductor, may
seat such passengers in parlor, sleeping or tourist cars. This must be covered by Train Conductor's certificate, Form 1636, in duplicate.
POINTS OF INTEREST: There are many points
of interest along the scenic transcontinental route
of the Canadian Pacific Railway, and employees
are encouraged to acquire a knowledge of the
territory and thus be in a position to pass this information along to passengers when requested,
which will add to the enjoyment of their trip.
REGISTERING: Regulations regarding registering of train must be complied with according to
local instructions.
REPORTING FOR DUTY: Employees must comply with local regulations relative to reporting for
duty.
REPORTS, HANDLING OF: Reports must be
handled in the following manner by Car Conductors and Porters In Charge:
FORM DC-14 — CASH REMITTANCES:
Enter name or number of each car in charge on
separate line, noting amount of remittance for
each car opposite name or number of car. '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
books for future reference.
Always have 'Original' diagram form APR-341S
receipted at the same time as DC-14. Where two
Conductors operate on train, separate remittances
must be made, each Conductor being responsible
for amount of cash collected by him.
Remitters name  (IN BLOCK LETTERS) and ,
employee number, to be entered on each form, in
space designated.
23 FORM DC-31 - 'LOSSES'
If passengers report loss of personal effects,
money, jewellery, or other articles to the value of
$5.00 or over, fill in Form DC-31 in triplicate and
turn two copies in to nearest Superintendent's
office, and one to Superintendent at Home station.
If loss is of a serious nature, inform nearest
Superintendent, Investigation and Claims Departments  by  wire,   also   notify Train Conductor.
FORM DC-34 — CONSIST OF TRAINS:
Consist to show names and districts of
employees and names or numbers of car sin train,
and designating numbers of same; also dining and
business cars and any deadhead cars or employees
deadheading. Cars to be reported in the same
order as located in train.
At points passed enroute where there is a representative of the Department, copy of consist is required in lieu of registering arrivals and
departures.
At the end of Conductor's run, include 'Original'
copy of Form along with other reports to office of
Manager at Montreal or General Superintendent
at Winnipeg. Duplicate copy with reports to Local
Superintendent.
All necessary information called for on reverse
side of form must be completed.
FORM DC-41 — DEFECTS:
Defect report should be made in triplicate for
each car on train, and original hung on hook in
section One or on knob of buffet door in compartment-lounge and parlor cars, or some other
conspicuous place where it can be readily seen by
Car Department staff. The duplicate and triplicate
should be turned over to this Department as per
local instructions. Form must not be hung up in
cars until all passengers have detrained.
FORM DC-58-(C0NDUCT0RS'   WORKING   DIAGRAM)
This diagram form enables Conductors and
Porters In Charge to have on hand at all times
24 accurate memoranda of the passengers in each
car, accommodation occupied and destination, as
well as reservations to be taken enroute. When
turning over to connecting Conductor a new form
must be made out and turned over, showing accommodation occupied by every passenger going
beyond first Conductor's run. At end of trip, Conductor must turn in Forms DC-58 with reports to
office of Superintendent at Home Station.
FORM DC-61A - (SPACE WIRE):
When making out Space wires, write plainly.
In addition to the name or number of car, wire
destination and designating number of same.
Show in each case whether report is to be delivered to Station or City Ticket Agent, according
to instructions containedin'AssignmentofSpace'
circular. Have diagrams before you and note car e-
f ully any reservations and wire all available vacant
space. Conductors and Porters In Charge are not
permitted to withhold any vacant space, except
as authorized.
If drawing rooms or compartments are sold beyond point to which space wire is sent, but not
sold through to destination of car, state to what
point they are sold. Deliver 'Original' of form to
Operator at sending point, enter time handed in
on 'duplicate', which must be left in book, and
turned in at end of trip with Superintendent's
reports.
FORMDC-101 AND DC-101B (SLEEPING CAR
EMPLOYEES TRIP TIME TICKETS)
To be handled in accordance with instructions
issued from time to time.
FORM DC-113 — (EMPLOYEES'  WATCH' AND
REST PERIODS)
To be issued by Car Conductor to all Porters on
train at start of trip. Car Conductor will enter on
this card the hours of relief of employees, space
occupied by them during that period, also the
particulars of 'Watch' periods. SIGNATURE OF
PORTER MUST BE OBTAINED AT TIME OF
CALL.
25 This card is to be kept in rack on the inside of
linen locker door until completion of trip. Last
Conductor will check to see that the total rest for
the trip as shown on this form agrees with the
total time shown on porter's time sheet under the
heading 'NUMBER OF HOURS SLEEP PERIOD'.
Last Conductor or Porter In Charge must turn
this report in to Superintendent's office of Home
District.
CONDUCTORS SHOULD CERTIFY FOR EACH
NIGHT'S REST.
F0RMDC-156 — (CALL CARDS):
Car Conductors will hand a Call Card to each
Porter immediately after train check. Porter will
show opposite space occupied by each passenger
the time he or she wishes to be called, and then
place Call Card in rack on inside of linen locker
door so that Conductor may fill in destination of
passengers entraining enroute. On completion of
trip Conductor must turn in all Call Cards with
trip reports.
Car Conductor will also indicate on each Call
Card where he may be located on the train for
information of Porters, Train Conductors and Inspectors, etc.
FORM DC-205 —  (INTERIOR EQUIPMENT REPORT):
Car Conductor will hand a Form DC-205 to each
Porter at start of trip and Porters are required to
make a thorough check of all car equipment listed
on the form and make notes of any shortages or
overages. It is very important that car equipment
be checked and proper notations made on form.
Check of car equipment by Porters is necessary
whether  cars   are   in  service   or deadheading.
Conductors should make sure that Form DC-205
has been properly filled out and signed by Porter,
and form is to be left in holder on inside of linen
locker door. Porters In Charge will fill in Form
DC-205 and handle in the same manner.
26 FORM  DC-215   —   REPORT   OF   "DUPLICATE   SALE"
AND "NO SHOW" OF ACCOMMODATION:
In case of duplicate sales, endeavor to accommodate passengers to the best possible advantage.
Should one or both remain unprovided with
accommodation, endeavor to redeem ticket or
tickets by cash refund, as authorized in Passenger
Department Instruction Book. In all cases report
in triplicate should be made promptly to Superintendent at Home Station on Form DC-215,
filling in all particulars requested on the form,
including passenger's name and address.
F0RMDC-252 (PORTER'S MEMO OF DEFECTS):
Car Conductor will hand a copy of this form
to each Porter at outset of trip. Porter will fill
in details during course of trip and return same
to Conductor prior to arrival destination. Conductor will include defects on Form DC—41 and turn
cards in with Superintendent's reports.
FORM   APR-341A   AND   TICKET OFFICE DIAGRAMS:
To be handled in accordance with instructions
issued from time to time by this Department and
the Audit Department.
FORM APR-341S - TRAIN SUMMARY (CONSIST AND
CHECKS USED)
Must be sent to P&SA (Passenger Division)
Montreal, with Diagrams APR-341A on completion
of each trip.
FORM CD-2  —   (DUPLICATE  TELEGRAM  BOOK FOR
CONDUCTORS'USE):
This form to be used by Conductors and Porters
In Charge whenever they have occasion to use
telegraph on Company's service, except for sending space wires. In all cases, duplicate copy to be
turned in with reports.
FORM CD-2 (RULED) — (FOR PASSENGERS'
TELEGRAMS):
For use of passengers on trains desiring to send
telegrams. A supply of these forms to be kept on
Park Car writing desks, in holders of cars so
equipped and in all linen lockers.
27 INSTRUCTION RE HANDLING OF PASSENGERS'
TELEGRAMS:
Car Conductors should, as far as possible, endeavor to obtain and record on Form DC-58 the
names of occupants of rooms so that telegrams
may be promptly delivered. All telegrams sent in
the interest of passengers must be paid for by
them. They must be written on telegram blank,
Form CD-2 and should be given toCarConductor
or In Charge Porter for transmission. The utmost
care must be exercised in seeing that telegrams
are delivered for transmission and that receipt is
obtained from Operator to be handed to passenger.
When passengers hand telegrams to Porters
for transmission same should immediately be
turned  over  to   the   Sleeping   Car  Conductor.
In the event of a mishap, such as a washout,
landslide, wreck or derailment, occurring in connection with the movement of any C.P.R. train,
messages tendered by passengers and directed to
relatives and friends conveying information as to
their condition, safety or otherwise, maybe accepted without charge to the passenger. Such
messages will be checked paid and an account,
together with the original messages so filed will
be forwarded to the Superintendent of Telecommunications who will arrange for a special
credit.
Under circumstances such as mentioned, telegrams offered by passengers should be handled
accordingly.
TELEGRAMS FOR ACCOMMODATION AT C.P.R.
HOTELS:
Telegrams requesting accommodation for our
patrons at any of the Company's Hotels or company operated hotels and motels may be sent
free of charge over signature of Sleeping Car
Conductor or Porter In Charge.
BERTH RESERVATION TELEGRAMS — C.P.R. CARS:
Berth reservation telegrams from points on
Company's Lines to another point similarly situated, addressed to Canadian Pacific Agent, maybe
sent OCS without collection from passenger for
whom reservation is being asked.
28
 ■	 BERTH RESERVATION TELEGRAMS—FOREIGN LINES:
In cases of telegrams being sent to a point on
some other Line than that of the Canadian Pacific,
the passenger should send the message in his or
her own name, paying charges for same.
TELEGRAMS RECEIVED FOR PASSENGERS ENROUTE
—HANDLING OF:
Telegrams received for passengers must also
receive special attention of car employees. A
careful canvass of passengers should be made
until the person to whom the telegram is addressed
is located, or, if such person cannot be found in
rear end cars, message must be handed to Train
Conductor for further handling. Car Conductors,
before they turn message over to Train Conductor
must make notation on back of telegram 'unable
to locate passenger in sleepers', and sign name.
Disposition made of all telegrams received to be
recorded on Form DC—34.
FORM P.T. 160 — TICKET IDENTIFICATION
ENVELOPE:
Used Ticket Identification envelopes to be
turned in with other reports to Superintendent's
office at end of each trip, marked 'Train Number'
and date. Examine closely to ensure all tickets
removed. Bundle and tie securely.
FORM 1409 — PERSONAL INJURY REPORT:
To be made out in four (4) copies whenever a
passenger or employee meets with an injury.
Original to be turned over to Train Conductor
and receipt taken. Joint wire to be sent to nearest
Superintendent of this Department and nearest
representative of the Claims Department. Copies
of Form 1409 to be handed next representative of
this Department, together with statement of employee injured and statements from witnesses in
the cases of passengers injured. Notation should
also be made on Form DC-34. Employees should
familiarize themselves with local instructions regarding wiring of injuries.
29 FORM 1636 — PASSENGERS SEATED BY TRAIN
CONDUCTOR:
This form to be made out in duplicate, when
on account of coaches being crowded, Train Conductor is compelled to seat passengers in Parlor
or Sleeping cars. Both copies of Form to be signed
by Train Conductor. Original to be turned in to
Auditor, duplicate copy with Superintendent's reports. Record should be entered on Form APR-
341A same as sleeping car tickets.
o
FORM 1756 - LOST ARTICLE TAG:
Both portions of tag to be filled in and attached
to all articles of lost property found in cars or on
Company's premises. Such articles of lost property
to be turned over to the first representative of
this Department and notation made on Form
DC-34.
REST PERIODS: Rest periods of Porters will be
arranged by Sleeping Car Conductors to suit existing conditions and it is important that such periods
be arranged so that cars will always be adequately
protected by relieving porters alternately, leaving
one porter on duty to guard two cars until porters
having first rest period return to duty, relieving
the other porters for rest. Rest periods for Conductors are governed by operating schedules
covering the different runs.
ROUGH HANDLING OF TRAINS: Conductors
must report cases of rough handling of trains in
which they are operating. Verbal report should be
made at time of occurrence to Train Conductor
and written statement turned in with reports.
Porters In Charge to be governed accordingly.
Accurate information should be given especially
as regards portion of line where rough handling
of train occurred.
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 given and contained in Safety Bulletins
posted on bulletin boards.
30 SICK PASSENGERS: In case of illness occurring
among passengers which might develop into some
contagious disease, Conductor or Porter In Charge
of such cars must notify Train Conductor and
advise by wire the next Terminal representative
of this Department.
All linen used by passengers with communicable diseases should be kept separate from other
linen, with note on same for information of
Linenroom. Accommodation occupied which is
usually a room, should be reported for immediate
fumigation of room and bedding before resale.
SMOKING, DRINKING ETC. — EMPLOYEES
ON DUTY: Smoking, drinking intoxicating
liquors, chewing tobacco or gum, or the use of
toothpicks, playing cards or gambling on trains
or on Company's premises is strictly prohibited.
SUGGESTIONS: 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 Street
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.
TAIL GATE: Must always be securely placed in
position across rear car of train. When cars are to
be uncoupled during switching operations, see
that vestibule curtains are unhooked and tail gate
securely fastened across the vestibule.
TIME TICKETS: Instructions for making and
promptly forwarding Time Tickets must be complied with, otherwise payment will be delayed.
TOILET DOORS: Porters should see that all public toilet doors are locked before receiving passengers at Main Terminals and also before arriving
at important points enroute where train stops
31 ten minutes or more, and promptly unlocked when
train leaves. Toilet doors should not be unlocked
until trains clear the City limits of principal cities.
Employees will use discretion in cases of emergency and request passenger in such instance not
to flush the toilet, which can be done by the
porter after train leaves the Station.
Where cars are parked for occupancy and sanitary cans are supplied, toilet doors should be
left unlocked.
When the open sections of Chateau or Manor
cars are occupied by MEN ONLY, the sign on the
ladies toilet door may be reversed to read "MEN
ONLY" and both rooms put to their use. At the
termination of the trip, or change occurring enroute, sign must be reversed to read LADIES.
TRAINMEN on duty shall be permitted to ride
wherever directed by the Train Conductor and to
perform their duties without interference. They
will not be permitted to use parlor, sleeping, or
tourist cars for washing or other purposes to the
annoyance or inconvenience of passengers.
Trainmen's torpedoes, fusees, etc., must not
be  carried  loosely in sleeping or parlor cars.
UNIFORM REGULATIONS AND PERSONAL
APPEARANCE:
News Agents:
Coat, vest and trousers of blue material, regulation cap lettered 'NEWS AGENT'.
White coat to be worn when canvassing cars
with Lunch Service and coat changed as it
becomes soiled.
Plain Blue or White shirt to be worn with dark
coloured four-in-hand tie.
Black shoes, nicely polished.
During the Winter season the uniform coat may
be worn in place of white coat if desired.
Regulation cap must always be worn when
dressed in uniform coat.
32
o News Agent's Helpers:
Blue trousers and white coat, to be supplied by
the News Agent.
Black shoes, nicely polished.
During the Winter months, regulation News
Agent's cap will be supplied.
Parlor Car Conductors and Buffet Car Stewards:
Blue single-breasted sack coat; vest and trousers
of same material.
Regulation cap, with badge lettered "Parlor Car
Conductor" or "Steward".
White shirt and white collar must be worn at all
times, with black four-in-hand tie. Black
shoes, nicely polished.
When receiving or discharging passengers or
collecting fares, or at all times when not
performing buffet service, Buffet Car Stewards
to wear blue single-breasted sack coat, vest
and trousers same as Parlor Car Conductor;
regulation cap lettered "Parlor Car Conductor" or "Steward". When performing buffet
service, waiters white coat must be worn.
Sleeping Car Conductors:
Blue single-breasted sack coat; vest and trousers
of same material. Regulation cap with badge
lettered "Sleeping Car Conductor". White
shirt and white collar must be worn at all
times, with black or navy blue four-in-hand
tie. Black shoes, nicely polished.
Standard, Tourist and Coach Porters:
Grey, single-breasted, straight buttoned sack
coat, trousers of same material; regulation cap
with badge lettered "Sleeping Car Porter".
White shirt and black four-in-hand tie to be
worn at all times.
Black shoes, nicely polished.
From May 1st to September 30th, white jacket
may be worn throughout the day. During a
cold spell, if necessary to wear uniform coat
instead of white coat, all porters on train should
wear the same when receiving.
33 Uniform coat must not be worn over white coat.
Uniform cap must always be worn when receiving
and discharging passengers. Place cap in cloth
bag at end of trip and avoid damage to cap by
crushing when carrying to and from Linenroom.
Full uniform must be worn when in charge of
deadhead cars.
Buffet Car Porters:
Porters operating on Observation cars are to be
governed by uniform regulations as outlined
herein for Porters on Standard, Tourist and
coaches, with following amendments:
Buffet car porters are required to wear white
coat at all times when inside the car.
Black bow tie to be worn.
White apron must be worn when performing
buffet service.
Sleeping and Parlor Car Conductors and Buffet
Car Stewards, Porters and News Agents are required to keep uniform coat or white coat always
buttoned, except that Sleeping or Parlor Car Conductors or Buffet Car Stewards while selling or
collecting tickets may wear coat unbuttoned, but
must wear vest when coat is worn unbuttoned.
Employees must see that their uniforms are
regularly pressed and cleaned, so that they will
at all times present a neat and tidy appearance.
Caps must not be worn on back or side of head,
and are to be changed when they become crushed
or frayed.
UNOCCUPIED ROOMS: The use of vacant rooms
for card playing by berth passengers is not permitted unless necessary fare is collected for the
use of such accommodation. Car Conductors or ^
Porters In Charge are not permitted to use vacant
rooms for office purpose unless there is no other
space available, in which case room door must be
left open.
Vacant rooms are to be set up, clean and ready
for occupancy at all times. Doors to be kept closed.
The use of vacant rooms for lounging or rest
periods by employees is not permitted.
34 VENTILATION OF CARS: Car Conductors should
co-operate with porters in maintaining uniform
car temperatures so as not to cause unfavorable
comments regarding temperature in one car as
compared with another.
VERMIN, ETC: The following code words must be
used in reporting by wire, vermin, etc., on cars:—
MICE — 'Diamonds'
RATS— 'Sapphires'
BEDBUGS — 'Pearls'
ROACHES-'Rubies'
LICE—'Opals'
DOGS — 'Emeralds'
Where there is any indication of vermin on cars,
a written report should be submitted at home
terminal or turnaround station and if it be necessary to wire, the above mentioned code words
should be used.
VESTIBULE CURTAINS: When cars are coupled,
see that vestibule curtains are fastened at both
ends of cars, also that curtains are unfastened at
end of trip and when it is known that cars are to
be uncoupled, but not before train has come to a
stop, otherwise there is a hazard created to passengers passing between cars.
VESTIBULE SAFETY BARS (In cars so equipped): Must be in up position when train is
in motion.
WEAPONS: Employees are forbidden to carry
weapons, either on their person or in car, under
penalty of dismissal.
35 PART 2
SPECIAL INSTRUCTIONS TO SLEEPING CAR
PORTERS
Porters must assist Conductors in receiving
passengers, call out car numbers as passengers
move along the platform to entrain, assist passengers with baggage and personal belongings,
prepare berths, care for linen and equipment, keep
cars and vestibules in clean and orderly condition,
obey instructions of Conductors and Supervisors,
anticipate requirements of passengers and cheerfully render good service by prompt attention to
their wishes.
AISLE STRIPS: The aisle strips must be placed
down properly as soon as cars arrive at terminals
and are to be left down until just before reception
of passengers. When not in use they are to be
stored in equipment locker. At terminals enroute,
where platform conditions are wet, muddy or
oily, strips to be placed for reception of passengers
but must be removed immediately on departure.
APPEARANCE: A neat appearance is essential.
Shoes shined, uniform pressed, cap set rightly on
head and an upright posture, creates a good impression. Employees are expected to have hair
neatly trimmed at all times and to be clean shaven.
ASSISTING UPPER BERTH PASSENGERS: Porters should assist passengers getting into and out
of upper berths by means of berth ladder. If necessary to help passenger, porter should take
passenger's hand or arm, never have hands come
in contact with any part of the passenger's body.
AWAKENING OF PASSENGERS: It is important
that passengers be called according to the time
specified on Call Card, some allowance being made
in the case of late arrival of train. The proper
procedure to be followed in awakening passengers
is to grasp curtain in hand and gently press under
mattress, but never touching the occupant. Announce the hour in a low tone of voice, directed
36
O at the head of the berth. NEVER UNBUTTON
CURTAINS OR ATTEMPT TO LOOK INSIDE
THE BERTH. If passenger does not respond within a reasonable time, repeat the procedure. Passengers in rooms to be awakened by ringing
door buzzer.
BELLS AND BELL INDICATOR: Porters are
summoned by passengers by use of bell or chimes
button located in each section or room which
registers on the Bell Indicator. This indicator
should be cleared before answering bell and Porter to respond immediately. Stainless steel cars
are additionally equipped with call lights located
on bulkhead at linen locker and section end
of car.
BRUSHING PASSENGERS' CLOTHES AND
HATS: This is a feature of good service and the
proper procedure is to request passengers to step
to passageway of car to have their clothes brushed.
The brushing of hats should be done in car
passageway, use whisk for clothes and hat brush
for hats. Room passengers may be brushed
within the room.
CAR INSPECTION: Check lights, water, bells,
air-conditioning controls, condition of vestibule
doors, traps, curtains, tail gate, etc., making
report to conductor of any defects also see that
car equipment is up to standard.
CAR SET-UP: Portiere curtains properly hung in
smoking room and ladies' room, car numbers
showing on both sides of car, also car numbers
on end doors. Toilet paper on rollers or in containers as required, linen and paper towels, soap,
matches. Omit drinking glasses in rooms equipped
with Dixie cup holders. The Dixie cup holder is
filled by inserting cups from the bottom, not
more than fifteen at a time. Ash trays to be
placed in rooms not equipped with permanent
units, also in sections of stainless steel cars, on
request. Bar soap not to be placed in public wash-
37 rooms except when liquid dispensers defective.
Garment hangers should be placed on the floor
of clothes cupboard when setting up car, this will
prevent unnecessary noises caused by hangers
banging against the wall when not in use.
CURTAINS ROOMETTE: Manor Cars are equipped with spare set of Roomette curtains and rod,
located in the equipment locker. To be placed at
passenger's request.
O
DISINFECTANT: (Solution); The contents of half
a dixie cup to be added to a pail of water and is
to be used only in hoppers and for cleaning up
in case of sickness.
DISPLAY CARDS: 'Meal Service' and 'No Smoking' cards to be displayed in frame at bulkhead
by linen locker of Conventional cars. 'Quiet' card
to replace 'Meal Service' card when beds are made
down. All cards not protected in holder when not
in use, to be stored in rack on back of linen
locker door.
DISTURBING NOISES: At night time, when passengers have retired, consider their comfort and
refrain from loud discussions. Avoid slammingof
car doors, locker or trap doors, etc. Porters should
promptly report to Car Conductor any objectionable behavior on the part of passengers.
DRINKING CUPS AND CONTAINERS: All cars
are equipped with Dixie cup dispensers in smoking
and ladies' rooms and in passageway of streamlined and tourist cars. These dispensers to be kept
filled, cups to be inserted with a minimum of
handling. Cups should not be removed from dispensers at end of trip.
DRINKING WATER TANKS: In Conventional
cars, where Ice water is supplied in tanks for use
of passengers, ice is placed in ice compartment of
these tanks before departure of cars from main
terminals by Car Department employees and it is
38 the duty of car porters to see that these tanks are
replenished with ice enroute and with water when
necessary. Porter should have his ICE pail ready
on arrival at Divisional points to be filled by
Ice Man. Care should be taken to see that ice is
not placed in the water section of drinking tank.
In cars supplied with Thermos jugs and water
glasses for room use, porters must fill jugs with
ice water not earlier than 15 minutes before occupancy, glasses to be cleaned. At the end of trip,
jugs and glasses to be returned to the equipment
locker, jugs emptied, glasses washed and wiped
clean. Omit drinking glasses where Dixie cup
container applied. (Refer to Car Set-up, Page37).
DUSTERS: Dusters only are to be used for dusting
or cleaning.
DUSTING: Dust window ledges, berth fronts,
vestibule and passageway walls to give car a clean
appearance, also wipe off handrails when receiving or discharging passengers. (See 'Sanitary
Regulations'.)
GOOD HOUSEKEEPING: Card on inside of equipment locker door lists the various items of
equipment carried on the car and the proper place
for storage. At the conclusion of a trip, all equipment which has been in use should be stored away
properly. Leave the car as you would like to
find it.
GOOD HOUSEKEEPING ENROUTE: Car Cleanliness is one of the best features in SELLING
SERVICE to our patrons and requires the constant
attention of Porters. Cars should be kept in
immaculate condition at all times.
The mopping of vestibules, passageways and
smoking rooms on the train should all be done
at the same time by car Porters in order that there
will be no unfavourable comparison between cars.
Picking up used towels, wiping out basins,
dusting woodwork, picking up litter from body of
car with small broom and sanitary dustpan; these
are the things that impress passengers and make
them feel they are in competent hands.
39
	 GUARDING CARS: Porters on watch must frequently patrol the adjoining car while other porter
at rest and keep a sharp lookout to protect passengers against loss, or other disturbances during
the night. You will receive and discharge passengers of cars being guarded, also make down any
beds required in either car. Note instructions concerning application of Bell connector.
HAT BAGS: Instead of placing a hat bag in each
seat, section or room, Porters to enquire if passengers desire hat bag.
HEATING,   LIGHTING,   AIR-CONDITIONING:
Mechanical Department Instructions, 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 blueprint instructions in
air-conditioning control locker on each car together with floor plan showing location of heating
valves and water by-pass valve. The instructions
are concise, employees should adhere to them to
obtain best results from proper operation of the
system.
LIGHTS:
CONVENTIONAL CARS: As soon as most passengers retire, ceiling lights should be turned out
and floor lights turned on. Night lights to be kept
burning in passageways, vestibules and washrooms during the night. In daylight, lights should
not be left on unnecessarily as this is a waste of
electric energy. The exception to this rule is the
importance of turning on car lights when approaching terminals where train sheds are dark
and the same applies to tunnels. The use of good
judgment is all that is necessary.
On stainless steel cars there are two switches at
the top centre of the electric panel marked "AC
LIGHTING and DC LIGHTING" To obtain lights
both switches must be in the ON position.
40 For sections in Chateau and Manor cars, the
switch to the right of the main air-conditioning
switch must be pushed UP to obtain fluorescent
lights and DOWN for NIGHT lights.
On CHATEAU and MANOR cars, the switch
reading "EMERGENCY" must be left in OFF
position except in case of emergency when switch
should be flicked to ON position, thereby providing lights in passageways, open sections and
washrooms .Switch reading "ROOM EMERGENCY
- KEEP CLOSED AT ALL TIMES" means the
switch must be in ON position at all times and in
this way emergency lights are always available
in rooms.
On PARK cars switch reading "EMERGENCY"
must be left in OFF position except in case of
emergency when switch should be flicked to ON
position providing lights in passageways, lounge,
and mural lounge, andbar lights. "ROOM EMERGENCY" must be left in ON position at all times
to provide lights to rooms in case of emergency.
All switches on panels of new equipment except
main air conditioning switch are of the "CIRCUIT
BREAKER TYPE" this arrangement replaces old
time fuses. If these switches go into the half
position, push down to OFF position then flick
back to ON position.
At bottom of the panels are "circuit breakers"
on each side of blower fan switch. They must be
left in ON position at all times and in event of
heating or cooling failure these switches must be
checked. If they are found to be in the half way
position push to OFF position and flick up to the
ON position. If they should continue to go into
the half position a wire should be sent to the
first point as it is a major defect.
During the day, light switches on Park Cars
must be left ON. On Chateau and Manor cars the
room lights must be left ON and in open sections
as required.
In washrooms of Chateau, Manor and Park cars
there are individual switches for ceiling and
mirror lights.
"General Utility" mentioned on switch with
"Vestibule and Water Cooler" covers outside
number frames and light in bell annunciator.
41 Switch reading "AC receptacles" covers razor
outlets and must be left in ON position at all times.
The new cars can only be trainlined to another
new car. The trainline switch is located back of
main entrance door, electrical locker end. The
trainline connector is to be left on hook above
water cooler behind Dixie Cup machine.
The bell connector on new equipment may be
connected to a Canadian Pacific built car. The bell
connector must be stored in locker with train-
line connector.
AIR CONDITIONING AND HEATING INSTRUCTIONS:
The air conditioning and heating instructions as
found in metal covered book in electrical locker
in all cars give an excellent coverage of all
features. Every employee should make it a point
to familiarize himself with these instructions.
Below are some highlights;
Instructions for Chateau, Manor and Park cars
on page 2, section headed "Vapor Floor Heating
System and Vapor Overhead Heating System"
are very important.
The valves for these two systems are located
in the passageways and must be left in full open
position except in case of emergency.
Each room has a hand-operated heat control
valve located on bulkhead and may be turned
OFF to WARMER as required. Employees should
advise passengers of this heat control.
The overhead heat valve is opposite electrical
locker and must be left in NORMAL position at
all times, except in case of emergency.
It is most essential that these instructions be
followed at all times in order that car will function properly.
There is an air damper in the men's toilet that
must be used in accordance with instructions on
plate. In the Night position the air is diffused into
the vents in the berths, while in the Day position
it is directed thru the ceiling.
The instructions regarding the water cooler
should be closely watched. The air conditioning
blower fan must be running before the water
cooler is   turned ON. The air conditioning
42 control switch may be in either HEAT - VENT -
or COOL position. The VENT position should be
used when possible to conserve batteries.
If drinking water is warm after cooler has been
ON over half an hour, check the fuses at the
cooler.
Heating, Lighting, Air Conditioning and Mechanical Department instructions not covered can
be located in "OPERATING INSTRUCTIONS"
manual MP-75.
APPLIANCES:
Explain to room passengers the various appliances for their convenience, such as thermostatic heat control switch, berth or ceiling air
inlet and how to close them if desired. On cars
equipped with 'ZONE' type heating valves, explain
the operation of the manual lever in case of defect
in the automatic system.
ICE PAIL: ICE Pail is stenciled 'ICE' and is only
to be used for this purpose. When it is filled with
ice for icing tanks enroute it is to be kept under
washbasins in smoking room and covered with a
linen towel to protect contents from dirt. When
not in use, pail should be cleaned and placed in
equipment locker.
KEYS: Linen locker key must be carried separately from other car keys.
KIT BAGS: Shoe shine kit bags should contain
only the materials for shining shoes, such as
polish, brushes and shining cloths. Protect white
coats when shining shoes as polish stains are very
hard to remove and may result in permanent
damage to the white coat.
LADIES' DRESSING ROOM: One of the most
important features of sleeping car service is to
see that the ladies' dressing room is at all times
spotlessly clean and supplied with adequate quantities of clean towels. When answering call bell, or
entering at any time to clean up room, Porter
should knock on door and wait reply before en-
43 tering. It is most important that porter makes
absolutely sure the room is either unoccupied or
that those   inside   are prepared for his entry.
LOCKER DOORS: Locker doors should not be
left open as they may cause an injury to passengers, nor should locks be plugged or doors
wedged to prevent closing properly.
LINEN: METHOD OF HANDLING: Linen is one
of the most expensive items of sleeping car equipment and any misuse of linen will leave employees
open to severe disciplinary action. Be guided by
'LINEN CAUTION CARD OR STENCILLING ON
LINEN LOCKER DOOR'.
PUTTING AWAY BEDS:
When putting away beds, the two sheets from
each berth in the section should be rolled tightly
together in a small bundle and along with the
soiled slips taken to linen locker before berth curtains are removed. Soiled linen must not be accumulated throughout the car.
CHECKING:
Each porter is required to count and sign for
linen on car in his charge, whether car is in service or deadhead, and for this purpose Linen
Checking Form, DC-87-B has been provided. This
form consists of three portions; i.e.,
Original     'Leaving'
Duplicate   ' Leaving'
Triplicate 'Arriving'
Porter must see that car never leaves terminal
without Linen Checking Form and Equipment Suit
Card, DC-45, and if either of these forms are
missing, Linen Storekeeper or Terminal Inspector
should be advised.
It will be the duty of porters before departure to
count clean linen and fill in quantities in column
'Porter's count' on fold, Original 'Leaving', and
sign form. If figures do not agree with Linen room
count, matter should be at once reported to one of
the Linenroom staff and discrepancies adjusted.
If no Linen man is available, matter should be
44 reported to Terminal Inspector who will satisfy
himself that the porter's claim is correct and mark
across face of DC 87-B details of discrepancies,
sign his name in full and the discrepancies will
be taken into consideration when car is checked
at destination. Original 'Leaving' portion should
then be detached and handed to Terminal Inspector and balance of form replaced in card rack on
inside of linen locker door.
STORAGE OF CLEAN LINEN:
Account shortage of space for storage of clean
linen in sleeping cars on trans-continental runs,
cars are supplied at Montreal and Toronto with
one bag containing 40 clean sheets which is stored
in the bottom of each linen locker, and porters
instead of using sheets from the clean linen
shelves should use all the sheets out of the bag
first when making down beds the first night, thus
leaving the soiled linen section available for storage of soiled linen removed from beds the morning after leaving terminals.
STORAGE OF SOILED LINEN:
Present instructions provide for soiled linen
used first night to be bagged and bag placed in
soiled linen section of linen locker and when one
bag will not hold all the soiled linen, the additional should be placed on top of the bag in the locker.
These instructions are, however, elastic, and if
found more convenient, the soiled linen from
first night need not be bagged but if rolled into
compact bundles as removed from each berth and
piled neatly in soiled linen section of locker there
will be ample room for all the soiled linen and
linen bags.
LINEN BAGS PROHIBITED ON CAR VESTIBULES, ETC:
Bags of soiled linen must not be placed on car
vestibules enroute or in smoking rooms.
LINEN EXCHANGES ENROUTE:
(Subject to Seasonal Bulletin.) It is imperative
that porters put off for exchange purposes at
Winnipeg and Calgary ALL THE SOILED LINEN
AVAILABLE, and Sleeping Car Conductors
45 should check on this feature when obtaining details of linen exchanges from porters for wiring
purposes.
Soiled linen should be carefully counted in
order that even exchanges will be made.
Clean linen, when put off to make up an even
exchange should be placed in a hat bag and not
mixed with the soiled.
Porters should request Car Conductor to initial
exchange figures as shown on DC-87-B.
BAGGING OF LINEN FOR EXCHANGE:
It is important that soiled linen for exchange
purposes be bagged, tagged and ready on arrival
at exchange terminal. Therefore, before starting
to put away beds the second morning the soiled
linen from the first night should be counted and
bagged, bag securely fastened and linen tag
DC-139 properly filled in and attached to bag
which may be placed in car vestibule half hour
before arrival at terminal. This will leave the
soiled linen section free for bagging of soiled linen
removed from beds the second morning and this
bag should be left in the locker until shortly before arriving at the exchange terminal when it
may be removed and placed with the first bag in
car vestibule.
Linen bag must not be placed on floor outside
of linen locker door for bagging purposes as this
obstructs the passageway and is a hazard.
BAGGING OF SOILED LINEN AT HOME TERMINALS:
Soiled linen should not be bagged until all passengers have detrained. Bags must be properly
locked, tagged and ready to be taken off by linen
handlers.
TYING SOILED LINEN IN BUNDLES:
Soiled linen must never be tied in bundles but
may be rolled to facilitate storage, and checking.
SEGREGATING COMMUNICABLE DISEASE LINEN
When known communicable disease cases are
carried, all linen used must remain in space occupied until car is fumigated. Do not place with
other soiled linen.
46 SEGREGATING TORN, STAINED OR WORN LINEN:
For segregation purposes, porters should tie a
knot in any pieces of linen which are found to be
torn or otherwise unfit for service.
CONTENTS OF LINEN BAGS:
Bags should only be filled to the point where
they can be fully closed with flap covering contents
and properly locked.
LINEN BAGS ON SEATS PROHIBITED:
Porters are not permitted to place linen bags on
seats of cars whether filled with clean linen or
when bagging soiled.
RECORD   OF   LINEN   EXCHANGE:   (SOILED   LINEN)
When putting off soiled linen, form DC-139
must be attached to each bag showing name of car
and contents. In addition, quantities should be
noted in proper column on 'Arriving' portion of
Form DC-87-B.
CLEAN LINEN:
Each bag supplied cars will be tagged with Form
DC-139 showing name of car and contents of bag,
as per wire exchange figures received from Car
Conductor. Porters should count clean linen and
enter quantities received in proper column on
inner fold of DC-87-B and request Car Conductor
to initial.
EXCHANGE OF LINEN BETWEEN CARS:
In case car enroute runs short of clean linen
and it is necessary to borrow from some other
car on the train, this must be arranged by Car
Conductor who should see that an even exchange
is made between cars.
MISUSE OF LINEN:
Towels or pillow slips must not be used as
dusters or wipers. Pillow slips are not to be used
as containers of any kind. Sheets must not be
used for covering personal clothing.
LINEN TELEGRAPH CODE:
Code to be used when wiring for linen requirements. See Form DC-139.
47 MAKING DOWN BEDS: During this process, a
minimum of lights should be used and each bell
and berth lights should be tested to make sure
they are in working order.
THE FOLLOWING METHOD OF BED MAKING IS TO
BE FOLLOWED:
(1) Spread first sheet in regular way. (Bolsters
in all section lowers, and in rooms so equipped,
must be covered by first sheet.)
(2) Second sheet to be started from the top and
tucked in at far side and foot of bed as far as
possible.
(3) First blanket to be started 5 inches from the
top of 2nd sheet and tucked in around far side
and bottom of bed as tightly as possible. It is
most important that blanket and sheets be tucked
in as described.
(4) Fold the second sheet over blanket from head
of bed and on an angle to within 6 inches from
the foot of the bed, then tuck in tightly.
(5) Two pillows to be placed, one crosswise at
head of bed, one lengthwise, far side.
(6) The second blanket, neatly folded in a ready
to pull up position, is then placed across the foot
of the bed. Only the outer corners of the blanket
should be  firmly  tucked  under the mattress.
To assist in making down lower roomettes in
Chateau cars, the mattress should be pulled up to
the top of plastic headrest tidy and made down in
regular way.
Safety webbing to be used in upper berths in
Bedrooms and Drawing Rooms.
"T" CLASS SLEEPERS:
Instructions for operation of special features in
drawing room are as follows:
48 o
MURPHY BED IN DRAWING ROOM:
(1) Open side wall bracket under centre panel
between windows.
(2) Insert  and  turn  berth key to open bed.
(3) Let bed down gently to horizontal position,
right hand corner of bed resting on side wall
bracket.
(4) Unbuckle leg at foot of bed, tucking strap
down at side of mattress. BEFORE OPENING
LEG MAKE SURE DRAWING ROOM DOOR IS
PARTLY CLOSED SO IT WILL NOT INTERFERE WITH LEG.
(5) Place hand gently on right hand corner of
foot of bed; i.e., corner nextto window, to hold it
down against wall bracket, then open leg of bed
and see that it clears washroom wall as it comes
down into position.
(6) Grasp the leg firmly in the left hand at bottom edge of bed and lock into receptacle which
will push slide rod running through bottom of
bed into wall socket, thus holding the bed firmly
down.
MAKE SURE THE LEG LOCKS SECURELY.
(7) Safety cord located at right hand corner of
foot of bed to be attached to wall socket.
(8) To unlock, release pin by exerting slight inward pressure on leg of bed and pushing lever
down. Make sure leg of bed is buckled across foot
of mattress to hold bedding in position before
closing.
BOLSTERS:
Must be placed at head of lower berth mattress
when berth is being prepared.
LINEN:
Only linen required for beds in one section
should be taken from linen locker at one time.
BERTH CURTAINS:
On cars equipped with split berth curtains,
fasten the split curtain around the lower rod of
the upper berth. If the upper berth is not to be
occupied, the curtains for the upper berth should
be allowed to remain hanging about twelve inches
apart from the top curtain rod and should not be
49 attached to the rod at the bottom. Hook curtains
to stud between sections and at bulkhead at ends
of car.
When the upper berth is being made down for
occupancy, the upper berth curtain should be
buttoned to the upper rod of the upper berth,
being spaced about twelve inches apart until the
berth is occupied.
When berth is being made down as a SINGLE
OCCUPANCY SECTION, both portions of curtain
should be buttoned together in one piece.
Porters are reminded to exercise care in hooking berth curtains to upper berth rods. Throwing
the curtain-hooks over the rod weakens the
fabric and breaks the hooks. By using small step
ladder this can be avoided.
For the convenience of passengers hanging
clothes on coat hanger at foot of upper berth, the
centre buttons of upper berth curtain may be
left unbuttoned.
SAFETY STRAPS:
Upper berths in rooms are equipped with safety
straps which must be buttoned to upper berth rod
when upper berth is occupied.
SAFETY RODS:
Upper berth safety rods must be securely
fastened at both ends of upper berth and secured
in place with catch.
WALL BRACKETS FOR SOFA BEDS:
In Conventional cars with double bedrooms, the
lower berth is the sofa seat back, which when
pulled down on top of sofa seat becomes the bed.
See that metal support at each end of seat is
pulled down so that the bed will rest on it, otherwise the bed will have a tendency to slant at the
outer edge.
LOWER BERTH HAMMOCKS:
To be properly hung in lower berths, using
shorter loops on hammock to prevent sagging
when passengers' effects are placed therein.
EXTENSION GARMENT HANGERS:
When passenger occupies a section and wishes
only the lower berth made, extension garment
50 hangers, which are carried in equipment locker,
should be fastened to curtain rod for convenience
of passenger on which to hang his clothes.
WINDOW BLANKETS:
To be hung over windows in each section of
cars so equipped, between December 1st and March
15th. Weather conditions before and after these
periods to govern.
When not required during Summer months,
window blankets to be neatly folded and placed
between upper berth mattress and spring in an
even manner to prevent any lumpiness in upper
berth mattress.
WINDOW BLINDS:
Should be drawn before making down berths
for privacy of passengers.
SMALL STEPLADDER:
Each car is equipped with a small stepladder to
be used by porters when making down or putting
away beds and pushing up berths. Porters must
not stand on seat arms as this damages the upholstery and loosens the seat arms.
UPPER BERTH LADDER:
Porters will assist passengers into and out of
upper berths by means of upper berth ladder.
Place top hooks of ladder over rod at edge of upper berth. Ladder to be placed securely on the
floor. Remind passengers to ring bell for ladder
when they wish to descend from upper berth. Remove ladder after passenger use, secure it to the
rod of porter's upper berth until further requirement. During the day, ladder to be stored in equipment locker or under the seat in smoker of cars
still equipped with Baker heaters.
STATIONARY LADDER IN ROOMS:
Drawing rooms, compartments and double bedrooms have been furnished with a ladder for use
of occupants of upper berths. Whenever upper
berth is to be occupied Porters will see that the
ladder is put up securely and left in position until
berths are to be put away the following morning,
when it should be taken down and placed in the
upper berth for storage during the day time. In
Grove cars ladder to be stored under sofa. Method
of fixing ladder in position is shown in the following cut;
51 BERTH RAIL
7
SLIDING STOP
^rr, ^
UPPER  RAIL
JL
LOWER RAIL
FRONT  EDGE OF UPPER BERTH
Place sliding stops close together near left end of berth rail
with the loose ends behind the lower rail.
LADDER ARMS-
BENT ENDS
Insert projecting ends of ladder arms between upper and
lower rails and then move the sliding stops apart so that they will
be held by the bent ends of the arms.
LOWER END
OF   LADDER
SEAT END
HOOK HOLDER
HINGED HOOK^
CAR  FLOOR
>—	
Finally, the hinged hook on the low^r end of the ladder must
be secured centrally over the end of the 'J-'shaped holder which
is located between the bottom of the seat end and the car floor.
52 It is important that the sliding stops be placed
behind the lower rail of upper berth and not in
front of it. It is also important that Porters check
to see that both the upper and the lower end of
the ladder is secure before it is left for passengers
to use. This can be done by testing your weight
on ladder to see that it remains in position.
THIS IS A GOOD SAFETY PRACTICE.
The lower end of the ladder rests on the floor
in Drawing rooms, Compartments and Bedrooms
of stainless steel cars.
MOPPING: Only uncarpeted floors of car to be
mopped. Clean water and soap powder. Rinse out
mop after each use on mop wringer, detach from
handle and place on edge of mop pail to dry.
OCCUPANTS OF ROOMS:— Under no circumstances should Porter enter room without first
knocking and receiving reply to the effect that it
is all right to enter. When making down and
putting away berths, Porter should ask occupant
to step out of the room, unless occupant is physically unable to do so. Never close door of a
room occupied by a female passenger, regardless
of what service is required. Remain standing and
ensure that door stays open.
PILLOWS FOR DAY SERVICE: Place a pillow or
pillows in each section for occupants for day use;
with clean slip on each pillow and replace slip at
night before putting on bed. This service for passengers in standard and tourist cars.
PRE-COOLING: Cars are to be pre-cooled for 30
minutes before passenger reception.
Regardless of departure time of train from
terminal, porters must make all push-away beds
in rooms and roomettes, with the exception of
sofa in the Drawing room. En route, all enclosed
space will be re-made after each use.
Music and P.A. switches to be placed in closed
position when rooms being made down at night.
Vacant room switches also to be placed in off
position.
53 PROTECTION OF PASSENGERS' EFFECTS: To
prevent complaint of the loss of any personal
effects, porters should not put away beds without
the permission of occupants or until they have
taken possession of their effects. Care should also
be exercised when stripping beds to keep a sharp
lookout for any articles of personal property that
may be left therein. Fragile articles, such as
watches or glasses, are easily broken, or a wallet
containing money, etc., may be left in a pillow
slip or under a pillow and get into soiled linen if
care is not exercised. CAREFULLY SEARCH
CARS FOR ANY ARTICLES LEFT BEHIND
AFTER PASSENGERS DETRAIN.
In preparing berths at night, employees must
exercise the utmost care in handling the baggage
and effects of the occupants: Such articles must
not be placed carelessly in other space or handled
in such manner as to render them liable to be
mixed with or exchanged for articles belonging to
other passengers. Such articles shall not be placed
in any vacant berth, room, toilet, smoking room,
vestibule or side passage way, aisle or anywhere
in the car except in or under the space occupied
by passenger.
Road employees should remind passengers to
be sure they have all their personal belongings
before detraining.
Lost property found enroute should be promptly
turned over to Sleeping Car Conductor so that he
may endeavor to locate the owner. No articles of
lost property should be returned unless properly
identified and a signature taken by the Sleeping
Car Conductor or Porter In Charge .
Any articles of lost property found in cars after
passengers have detrained are to be properly
tagged and turned into nearest office of this
Department.
Any articles of unclaimed property, with the
exception of money and valuable articles, are returned to the finder after ninety days, if tag
so indicates.
54 PURCHASING SUPPLIES ENROUTE: Porters
must not accept money from passengers or leave
cars enroute to purchase supplies of any kind.
PUTTING AWAY BEDS: When putting away beds,
please remember the comfort of passengers who
are still asleep and avoid making any noise.
In cases where berths are still occupied after
most have been put away, berth curtains should
not be allowed to drag on floor of car where
passengers may trip over them. Place them over
seat arms of adjacent berths. This also adds to
the privacy of the occupant of the berth. Porters
must exercise the greatest care to make sure occupant of adjoining berth is not exposed, through
the manner in which berth curtains are handled.
Following are the regulations in effect governing handling and storing bedding in upper berths;
—and these regulations must be adhered to for
uniformity:
(a)—Upper berth mattress on spring,
(b)—Garment hangers to be placed under upper
berth mattress.
(c)—Then spread on top two blankets folded with
rolled edge on outer edge of berth,
(d)—Tuck berth hammock half its length under
blankets across mattress and fold other end over
across blankets.
(e)—Place berth curtains on top of blankets,
folded with hooks inside and well protected,
number on curtains to correspond with berth
number.
(f)—Drop curtain rod.
(g)—Fold remaining two blankets in the same
manner as before described and spread on top of
curtains, rolled edge out.
(h)—Lay lower berth mattress on top of bedding,
(i)—Place four pillows on top of mattress, crosswise of berth with open side of pillows at the
outer edge of berth.
55 (j)—Unfasten safety cord and stretch across upper
berth mattress and close the berth, particular care
being taken to lock it securely at both ends.
NOTE: Headrest of lower berth not to be left open
in daytime.
PUTTING AWAY EQUIPMENT IN DR "A":
UPPER BERTH
(1) Place two blankets on mattress.
(2) Place ladder on blankets, Hooks facing down
and towards foot of bed. Hooks to extend over
mattress edge but firmly pressed against foot of
mattress. In order not to interfere with the closing
of the berth, it will be necessary to place the
ladder at least 4 inches from the back of berth.
(3) Fold third blanket three times and place
lengthwise beside the ladder.
(4) Place three pillows lengthwise on berth,
making sure they are in line with the opening in
the ceiling.
(5) Release lock, allowing berth key to remain
in lock in order to keep control until approximately
six inches away from the closing position. Then
remove the berth key and push up berth from the
centre, making certain that all four corners lock.
MURPHY BED:
(1) Place two blankets on mattress.
(2) Place two pillows lengthwise at head of bed,
then third pillow across bed.
(3) Place third blanket on berth, tucking in
approximately six inches at foot of bed and place
on top of pillows and blankets to prevent pillows
from moving.
SOFA BED
There is to be no equipment placed in this space.
PUTTING AWAY EQUIPMENT IN BEDROOMS.
UPPER BERTHS:
(1) Place one blanket on mattress.
(2) Place ladder as in upper of DR "A".
(3) Fold second blanket three times and place
lengthwise beside ladder.
56 (4) Place two pillows as in upper of DR "A".
(5) All webbing must be taken down and placed
on top of mattress.
(6) Release lock as in upper of DR "A".
LOWER BERTHS:
(1) Place one blanket on mattress.
(2) Place second blanket on mattress lengthwise
and tuck in under mattress at foot, as far as
possible. Both pillows to be placed at head of
berth lengthwise.
(3) Berth must be pushed up until it locks.
TO COLLAPSE CHAIRS:—
(1) Back of chair must be brought to upright
position.
(2) Press down foot pedal at bottom of back of
chair and fold chair back down over seat
of chair.
(3) For storage at night, the following instructions apply:
(a) Place chair No. 1 close to bulkhead of
Murphy Bed, the seat back to be as near
as possible to the outer edge of the bed.
(b) Place chair No. 2 next to chair No. 1, but
in the opposite position, with seat back
as near as possible to inner edge of the
Murphy bed.
(c) Open Murphy bed.
It is important that these instructions be adhered
to at all times, otherwise there is likelihood of
damage to the chairs if allowed to come in contact with the coat hook on Murphy Bed panel, or
the bed panel itself unless the chairs are placed
close together and flush against the bulkhead of
Murphy Bed.
] TO ASSEMBLE CHAIRS:—
Hold lever down at back of chair and lift seat
back to upright position until it locks into place.
57 INSTRUCTIONS RE HANDLING AND STORING CHAIRS
IN DRAWING ROOM OF T CLASS SLEEPERS:
The following diagram illustrates the procedure
in storing the chairs, as outlines in items (a) and
(b) on Page 57.
58 RECEIVING & DISCHARGING PASSENGERS:
Conductors and porters on duty must be out at all
station stops with stepping box, handrails must
be wiped clean. When receiving passengers, call
out car number and indicate a willingness to be
of assistance. Ask for stub of ticket to verify
accommodation occupied, take their baggage and
precede them into car to their space. Switch on
berth light, assist passengers to remove their
coats, placing them on hangers and store baggage
away as requested.
When discharging passengers, make sure baggage is dusted and put off before passengers
detrain, also make announcement 'PLEASE
CLAIM YOUR RIGHT BAGGAGE.'
. Be careful in handling baggage in and out of
cars so as not to strike swing doors or woodwork
in passageways, thereby defacing the woodwork.
At stations enroute where platforms are short
passengers should be taken forward through train
so that they may detrain at platform.
Where it is known that passengers will be
entraining at stations with short platforms, porters will go forward to receive such passengers
and carry baggage to their space. The same
handling will apply when a coach passenger
purchases space in a sleeping car.
Road employee should exercise the greatest
care to see that passengers detraining at station
stops enroute are discharged on STATION SIDE.
REFUSE & GARBAGE: Must not be thrown from
cars on to right-of-way. Used paper towels, paper
cups, etc., may be disposed of in 'Used Cup' receptacle which can be emptied at Divisional points.
SERVICE REMINDER CARDS: These cards are
located on the inside of linen locker doors on
standard and tourist cars and are for the guidance
of porters in performing their duties in a uniformly
capable manner.
SHINING OF PASSENGERS' SHOES: Porters are
required to clean and polish the shoes of all
passengers in their cars, including those of the
59 Car Conductor, each night, taking not more than
TWO PAIRS AT A TIME and marking the soles
to indicate space from which removed. The better
the shine, the better is the impression gained.
When returning shoes to the proper space,
place same under berth with toes pointing inwards.
Porters should indicate to room passengers,
location of shoe door.
During shining process, canvas strip supplied,
to be placed on floor of shining area to prevent
floor or carpet stain.
SMOKING IN BERTHS: Where cars are provided
with 'Smoking' rooms, smoking is prohibited in
the body of the car at any time as indicated on
the "NO SMOKING" card displayed. Passengers
who may thoughtlessly light up a cigar or cigarette in the body of the car, may be courteously
invited to use the 'Smoker' or in the case of
ladies, the 'Ladies' Room'.
STEP-BOX: Where station platforms are low, the
step-box should be usedifitdoesnotreach above
the level of the lower step of car. It should be
securely placed with side parallel to track. After
use, carry box (DO NOT THROW IT) onto
car vestibule.
SWEEPING: Use only small broom and sanitary
dust pan when sweeping in body of car. Large
broom to be used for passageways and vestibules
only. (See 'Sanitary Regulations'.)
TABLES: Must be kept clean and washed with
soap and water when necessary. Both sides must
be wiped before table is placed in position. To
put up table, see that hooks on ends of tables
are secured on slide bar, with leg folded underneath. Then, lower table to horizontal position,
at same time, straighten leg as far as it will go.
When table is to be removed or changed to
another position, leg must be folded completely
underneath and pin, located on the leg, released.
60 Storage of: Care should be exercised when storing
new type tables in locker to see that they are
placed with the lug ends upward to prevent
damaging the lugs.
TOILETS: Check all toilets for leaks. Defective
hopper or Flushometer can drain system.
Wipe out toilet bowls when necessary, using
paper towels which can be disposed of by placing
in garbage bag.
Toilet seat to be washed, top and bottom, using
paper towels which can be disposed of as above.
Do Not Use Linen Towels For This Purpose.
To dispel odors, a small quantity of disinfectant
should be used in hopper. Toilet sanitation is a
strong point in selling service and no effort should
be spared in keeping toilets and toilet rooms in
first class condition at all times.
TOWELS: Both linen and paper towels are to be
displayed at all times. In rooms only linen towels
to be displayed and used as underliners on small
shelf near washbasin.
TRAIN DEPARTURE TIME: When train is in one
section and running on time, porter should make
announcements approaching Divisional points,
such as 'CHAPLEAU, TEN MINUTE STOP -
THIS WAY OUT, PLEASE'. However, when trains
are running late or in more than one section, the
length of stop at Stations should be omitted in
your announcement and if passengers should ask
how long train will stop at station, porter should
inform them to inquire of station official for the
leaving time. When a train is running late, it
does not always remain at a station for the full
period advertised in the time folder and to eliminate the danger of passengers wandering off and
missing their train, they should be advised that
train will leave as quickly as it can be serviced.
TRAVELLERS CHEQUES: Periodic Bulletins will
be issued authorizing acceptance of Specified
Travellers cheques and Meal or cash equivalent
coupons.
61 All coupons honored are to be turned in by
the employee honoring them, with report to Auditor, Passenger and Station Accounts, Passenger
Division, Montreal. Credit to be taken on report
for full face value.
UNDUE FAMILIARITY: This is one of the most
numerous causes for complaint against employees.
In order to avoid misunderstandings, Porters
and S.C. Conductors should avoid intimate conversation with any of their passengers and under
no circumstances should they sit down in the
presence of passengers, but should conduct any
conversation while standing.
Should Porter be sitting in an unoccupied section and a passenger sits down and starts conversation, Porter should, without undue haste, rise,
and if necessary continue the conversation in a
standing position.
VESTIBULE DOORS: Do not open until train
stops and close securely immediately train starts,
and during switching operations.
Keep vestibules swept clean at all times, especially in winter, account snow and ice likely to
cause injury.
VISITING & LEAVING CARS: Employees must
remain on duty in their respective cars and visiting in other cars and hailing or waving to other
employees on passing trains is prohibited.
Employees must not hide themselves in enclosed space with the door or curtains closed.
They must be available in the body of the car.
Porters are not permitted to leave their cars at
Restaurant stations to enter restaurant or for any
other purpose without permission of Car Conductor, who will delegate porters to go in rotation,
thereby providing adequate protection for cars
on trains.
WASHROOMS: A clean washroom is inviting;
neglect of this important service feature has a bad
effect. Maintain ample supply of clean linen and
paper towels, toilet paper, dixie cups, and liquid
soap. Remove soiled towels frequently and see
that mirrors and basins are kept polished.
62 WATER RAISING SYSTEM: Water supply for
washing purposes is supplied from water box
under car which is filled at divisional points and
main terminals. Water is forced up into basins
and hoppers by air pressure from trainline. Be
sure to check all faucets and toilets to see that
water runs freely and report any defective taps or
drain plugs.
If only a hissing of air when taps are opened,
^ car is short of water. If no water or hissing of
air when taps are opened, there is a possibility
that cap over watBiibox is open or trouble in water
raising system. Have these features checked
immediately.
Hot water faucets in public washrooms are to
be opened every morning to run off water in the
piping that may have cooled overnight, in order
to have hot water in the basins when required
by passengers.
LOCATION  OF   TURN-OFF VALVES FOR BASINS,
TOILETS,  AND   ICE   WATER IN CHATEAU, MANOR
AND PARK CARS.
CHATEAU AND MANOR CARS
Drawing Room:-Valves for hot and cold water
taps under basin, tagged accordingly.
Valve for toilet located under basin, on floor,
left side.
Valve for ice water tap in toilet, upper wall.
BEDROOM: Two valves for hot and cold water
taps under basin, tagged accordingly. The valve
for the toilet is not tagged, and does not have
standard wheel like control. It is located under
the basin, above covered pipe and has a bronze,
screw-like cap.
Valve for ice water tap located on wall in toilet.
ROOMETTE: Valves for toilet and water pipes
are located in passageway near lower shoe boxes
and are tagged accordingly.
PUBLIC WASHROOMS: Valve for toilet located
on water box. Valves for water taps are under
basin.
Main SHUT-OFF valves for hot and cold water
in CHATEAU cars are located in the passageway
63 under the carpet between Roomettes 5 and 6. In
MANOR cars, the main SHUT-OFF valves for
hot and cold water are located in passageway
under carpet between Bedroom "A" and Roomette 4.
PARK CARS
Drawing Room: Valves for hot and cold water
taps are under basins and tagged accordingly.
Valve for toilet, located under basin, on floor,
left side.
Valve for ice water tap located in toilet upper
wall.
BEDROOM: Two valves for hot and cold water
taps under basin, tagged accordingly. The valve
for the toilet is not tagged and does not have the
standard wheel-like control. It is located under
basin above covered pipe and has bronze-like cap.
PUBLIC TOILET: Valve for ice water tap in toilet
on water box,  valves  for  taps, under basin.
Main SHUT-OFF valves for hot and cold water
are located under the writing desk in lounge.
Conventional Cars
Main SHUT-OFF valves for hot and cold water
are located inside the car, over the water tanks and
are accessible thru the car floor.
SPECIAL INSTRUCTIONS TO BUFFET AND
PARLOR CAR EMPLOYEES
GENERAL
Bottles, empty: Porters must turn in to Storeroom
all empty Beer and Mineral bottles for credit.
Special mimeographed forms should be completed
in duplicate, original form to be turned off at
terminal where bottles turned in. Copy to be left
with Form DC-63-A on the car.
Car Cleaning enroute: Enroute, lounge car porter
should give special attention to condition of
lounge room as well as Dome area of Park cars,
sweep carpet, pick up papers, magazines, etc.,
and put in proper place, empty smokadors and
ash trays frequently and generally keep everything in first class order.
64 Car vestibules should be kept clean at all times.
Coffee Percolators: The inside of coffee percolators and water urns should be kept clean and ready
for immediate use at all times.
Crockery & Glassware: Particular attention must
be given to the matter of broken and chipped
crockery and glassware. Such articles are not to
be used under any circumstances and must not be
thrown out but turned in to Storeroom at end of
each trip for replacement.
Garbage: Garbage can must be emptied where
service provided.
Ice: It is the duty of porters to personally see that
cars have an ample supply of ice before leaving
a terminal, also that supply is replenished at
regular supply points enroute.
Proper procedures, handling of Cubed Ice.
1- The bags to be placed in the bottom of the ice
wells unopened. Contents of the bag should
not be emptied into the well, employees should
open the bag and draw their requirements
from it.
2- Ice cubes must not be touched by employees'
hands. When required, same should be placed
in glasses with ice scoop.
3- Ice scoops, tongs and spoons used in dispensing must be sterilized frequently with boiling
water.
4- Articles and containers must not be placed in
contact with ice cubes for cooling, as they could
contaminate the ice. Wells to be kept covered at
times, when not in use.
Kitchen noises: Porters are requested to work in
kitchen with a minimum of noise on account of
passengers in adjacent compartment. Top half of
kitchen entrance door to be kept open when
porter is in kitchen.
Lockers: Inside of all lockers and ice boxes should
be regularly wiped out and any supplies that are
not fresh should be promptly removed and turned
in to the Storeroom.
65 Menus: On all cars where buffet service is provided, buffet menus should be displayed in lounge
room, also beverage lists, during legal hours
of sale.
Magazines: On all cars carrying magazines, they
should be properly and securely placed in leather
binder provided and neatly arranged on buffet,
magazine shelves, or placed in drawers of magazine cabinet. Magazines are only to be locked up
when car is closed for the night.
It is the duty of the lounge car porter, when
taking charge of cars to see that they have the
standard complement of magazines and periodicals and that they are of the latest issue.
Newspapers, News and Market Bulletins: When
news bulletins are received, old ones should be
destroyed but Market Bulletins should be kept
until end of trip.
As newspapers are received enroute, destroy
the old ones.
Records and Reports: Trip reports, Form DC-63
for Buffet and Bar service or Form DC-63-B for
Bar service only, and Form APR 355 in all cases
must be turned in to Home office at end of each
round trip.
Only column headed 'Supplies on hand at end
of trip' to be filled in showing actual check of supplies and mineral waters on hand in good condition
after completion of all business. At end of the
month, all cars must be checked and reports
turned in at home station.
Should transfer of porters be made at any time
before completion of round trip, Form DC-63 or
DC-63-B must be made out showing supplies and
mineral waters on hand in good condition. Form
to be signed by porter who took out car and
porter to whom car is transferred.
The following must be turned in with Form
DC-63 or Form DC-63-B.
(1) DUPLICATE copies of Form APR-354.
(2) DUPLICATE copies of Form DC-53 covering
all supplies obtained from dining car storerooms or dining cars.
66 (3) DUPLICATE copies of FormDC-53 A, covering Minerals, Cigars and Cigarettes obtained
from dining car storerooms or dining car.
(4) DUPLICATE copies of Form DC-53 W, covering Liquors and Wines obtained from dining
car storerooms or dining cars.
(5) DUPLICATE copies of APR-355, Bar stock
and sales report.
(6) DUPLICATE copies of Form DC-4 covering
all supplies turned in to Storerooms.
(7) DUPLICATE copies of Special Mimeographed
forms, (Credit for Beer and Mineral bottles
turned off at terminals.)
The following must be turned in to the Auditor
of Passenger and Station Accounts (Passenger
Division)
(1) ORIGINAL of daily reports, Form APR-354,
(2) All a la carte checks used, to be turned in
with receipted Form APR-354,
(3) ORIGINAL of APR-355.
When cars are transferred from one porter to
another, Form APR-355 must be made out in
quadruplicate, showing stock on hand in good
condition at the time transfer is made. All four
copies to be signed by both porters, copy to be
handed each porter, Original sent to Auditor,
and copy left with Form DC 63.
In case of transfer enroute, the outgoing porter
is responsible for turning in transfer reports to
the home office.
When transfers are made, any bar stock in bad
or questionable condition, as well as necks of
broken bottles, to be turned in at final terminal.
If turnover enroute, such stock to be included in
turnover and a statement of explanation left with
reports. Outgoing porter must turn them in to
Superintendent's office and obtain credit for same.
Meal checks and punch must not be transferred
from one porter to another but must be retained
by the porter to whom originally issued, for use
by him on whatever cars he may operate.
Silverware: Porters will be held responsible for
the proper care and protection of silverware on
cars. All silverware must be cleaned and polished
67 each trip, and more often if necessary. After
silverware has received thorough cleaning with
silver polish, it must be washed and carefully
packed in lockers in such a manner as to prevent
scratching.
Coffee pot spouts must be thoroughly cleaned,
also inside of pots.
Tea Pots: Must be well scalded and dried before
putting away, and spouts cleaned with a
spout brush.
Writing Paper: Fresh writing material should be
placed on desk each morning and the receptacles
on writing table for note paper and envelopes
must be replenished throughout the day. Ball
point pens to be changed when necessary. Clean
blotter on the blotting pad at all times. Racks on
the writing desk should also include supply of
telegram blanks, current time tables and other
advertising matter which may be supplied.
BAR SERVICE
General Instructions: No liquor shall be sold or
served to any person who is under the age of 21
years, nor to a person who is apparently under
the age of 21 years, except in the Province of
Quebec where these regulations apply to persons
under the age of 20 years.
No liquor shall be sold or served to any person
who is apparently in an intoxicated condition.
No passenger shall be permitted to bring into
or consume in Club Car his own liquor or any
other liquor except that dispensed by the Club
Car Porter.
All liquor will be served in individual bottles
and each bottle must have seal removed, opened
and poured and any non-alcoholic liquid added,
in full view of the passenger.
All liquor, wine and beer can be consumed only
in the licensed premises where purchased and
must not be taken away. It is specifically against
the law to sell unopened bottles of liquor or beer
68 to passengers. Each sale of liquor, wine or beer
must be recorded on a la carte check by passenger
at time of service.
Beverage list is to be kept available at all times
in Club Cars.
No card playing is permitted in licensed areas.
Martini: One Miniature Martini Cocktail.
Chill a cocktail glass and place in it a small olive
impaled on a cocktail pick. Fill a bar glass (heavy
tall glass with wide top) % full of ice, and insert
a bar spoon. Place cocktail glass and bar glass on
silver salver with the unopened miniature of
Martini Cocktail and cocktail strainer. Carry this
to table and place cocktail glass on a cocktail
napkin in front of guest. Open miniature and pour
it over ice in bar glass. With bar spoon, stir the
mixture for 30 seconds. Remove spoon. Place
cocktail strainer on top of bar glass and pour
contents through strainer into cocktail glass.
Remove all equipment, except the finished product, to the bar.
Manhattan: One Miniature Manhattan Cocktail.
Chill a cocktail glass and-place in it a Maraschino cherry impaled on a cocktail pick. Fill a bar
glass (heavy tall glass with wide top) % full of
ice, and insert a bar spoon. Place cocktail glass
and bar glass on silver salver with the unopened
miniature of Manhattan Cocktail and cocktail
strainer. Carry this to table and place cocktail
glass on a cocktail napkin in front of guest. Open
miniature and pour it over ice in bar glass. With
bar spoon stir the mixture for30 seconds. Remove
spoon. Place cocktail strainer on top of bar glass
and pour contents through strainer into cocktail
glass. Remove all equipment, except the finished
product, to the bar.
Old Fashioned: One Miniature Rye Whisky.
Chill an Old fashioned glass and place in it one
lump of sugar and one dessert spoonful of plain
water. Add 3 dashes bitters. Add cube of ice.
Add slice of orange and a Maraschino cherry
impaled on a cocktail pick. Twist a thin piece of
69 lemon rind over glass and insert. Place glass on
a silver salver with miniature of Rye Whisky.
Carry to table and place glass on cocktail napkin
in front of guest. Open miniature and pour contents into glass. Remove empty bottle and silver
salver to bar.
Tom Collins: One Miniature Domestic Gin. (Or
Imported, if specified) Fill tall soda glass with
cracked ice. Add juice of a lemon. Add one
teaspoon of sugar. Insert stirrer. Place on silver
salver along with miniature of gin and split of
soda water. Carry to table and place glass on
cocktail napkin in front of guest. Open miniature
of gin and pour contents into soda glass. Open
soda water and fill soda glass % full, leaving bottle on table. Remove silver salver and empty
miniature to bar.
Whisky: One Miniature Scotch or Rye, as speci-
field. Add cube of ice to whisky glass. Insert
stirrer. Place on silver salver with miniature of
Whisky. If water requested, place small pitcher
on silver salver. If ginger ale or soda water requested, do likewise. Carry all to table and place
glass on cocktail napkin in front of guest. Open
miniature and pour contents into whisky glass.
Add water or aerated water as desired by guest,
leaving bottle or pitcher on table. Remove silver
salver and empty miniature to bar.
Rum, Gin or Brandy: Same service as above.
Liqueurs: Miniature of Liqueur specified. Place
liqueur glass on silver salver with miniature of
liqueur. Carry to table and place glass on cocktail
napkin in front of guest. Open miniature and
pour contents into liqueur glass. Remove silver
salver and empty miniature to bar.
N.B. If brandy is ordered as a liqueur, same
service as for liqueurs.
Beer: One Pint as specified. Place on silver
salver with tall soda glass and carry to table.
Place glass in front of guest on cocktail napkin.
70 Open bottle and pour contents into glass % full.
Leave bottle on table and remove silver salver
to bar.
Port: In appropriate glass, at room temperature,
unless requested otherwise by guest.
Sherry: Same as Port.
Dubonnet: Same as Port.
Bordeaux Red: Same as Port.
Bordeaux White: In appropriate glass. N. B.:
Must always be served chilled.
Champagne: Ice cold. Bottle imbedded in crushed
ice in Wine Cooler. Table napkin over Wine
Cooler. Champagne glasses. Place glasses in front
of guests. Gently disengage wire. Ease cork gently,
as there is pressure behind it, which might cause
it to fly out, causing injury. Wipe mouth of bottle
with napkin. Remove bottle from Wine Cooler.
Wrap napkin around bottle. Pour into host's glass
a small quantity, so that he may test the quality.
Serve the other members of party with % of glass
each and finish up with host. Return bottle to
Wine Cooler and cover with napkin.
BUFFET SERVICE INSTRUCTIONS:
Service of food at tables only, table to be
covered with table cloth and undercover. Drinks
may be served on smokador trays or undercover
tables.
Porters must wear white coat and white apron
when serving meals.
Before serving meals to passengers a glass of
water containing ice should always be placed
on table.
Always use tray when serving and removing
service.
Under no circumstances must napkin or towel
be used as a service cloth when serving guests.
All dishes, glasses, etc., must be thoroughly
wiped before leaving buffet. All items served
from menu card must be written on meal checks
71 by passengers. Meal checks must be presented to
passengers on a cash tray for collection and
change handled in the same manner.
Sandwich, Ham: Two full slices of bread from
square loaf, trimmed, buttered, lettuce if desired.
Slices of meat trimmed, the whole cut diagonally
both ways making four triangular pieces. Serve
on dessert plate with slice of dill pickle. Dessert
knife and fork for service. Salt and pepper, mustard in pot.
Sandwich, Lettuce and Tomato: Two full slices of
bread from square loaf, trimmed and lightly buttered. Lettuce on both pieces covering tomato
slices, mayonnaise if desired. Cut diagonally,
making four triangular pieces. Serve on dessert
plate with slice of dill pickle. Dessert knife and
fork, salt and pepper.
Sandwich, Egg: One fried or one hard-boiled egg,
whichever desired by passenger, latter to be sliced
and put on leaf of lettuce, placed between two
slices lightly buttered bread and trim crust, cut
diagonally in four pieces and serve on dessert
plate, with slice of dill pickle. Dessert knife and
fork for service, salt and pepper.
Sandwich, Cheese: Two full slices of bread from
square loaf, trimmed and lightly buttered, cover
with cheese sliced thinly. Cut diagonally making
four triangular pieces, lettuce if desired. Serve on
dessert plate with slice of dill pickle. Dessert knife
and fork for service, salt and pepper.
Toast: Three slices from square loaf, toasted, cut
diagonally and trimmed, making six triangular
pieces. Serve on heated dessert plate with linen
doily folded over to keep warn. Bread plate, portion of butter and dessert knife for service.
Cheese with Crackers: Two ounces of Canadian
Cheese with four biscuits on bread plate, another
bread plate with portion of butter and dessert
knife for service.
72 Sweet Biscuits:   Six  biscuits on dessert plate.
Tea: One tea bag in tea pot. Pour on boiling,
bubbling water. Tea pot on bread plate, cup and
saucer, teaspoon, cream and sugar.
Coffee: Two teaspoons of coffee per cup. Percolator always to be used for making coffee. Serve in
silver coffee pot, cup and saucer, teaspoon, cream
and sugar.
Cocoa: To be prepared with milk unless otherwise
requested. Follow directions on container. Serve
in cocoa pot on bread plate. Cup and saucer, cream
and sugar if desired.
Iced Coffee or Cocoa: Serve hot in pot, with soda
glass filled with cracked ice on bread plate. Bar
spoon, powdered sugar and cream. Never any
lemon. Sippers.
Iced Tea: Serve same as iced coffee, one-quarter
lemon on  plate with glass. Cream if desired.
Individual Milk: To be opened in front of passenger. Serve on bread plate with water glass.
Marmalades, Jams & Jellies: Serve in oyster cocktail glass on breadplate underliner, with spoon.
Plain Lemonade: Juice of one lemon, soda glass,
with cracked ice, on bread plate. Powdered sugar,
sippers, one slice of orange, bar spoon.
Soda Lemonade: Same as plain lemonade, except
use Soda water.
O Cigars and Cigarettes: When cigars are ordered,
present the box so that passengers may make their
own selection. Serve cigarettes in unopened box
on cash tray.
Dated at Montreal
June 1st, 1964
i
Manager. SPECIAL INSTRUCTIONS TO COACH
PORTERS:
These instructions apply to such Coach Porters
as may be assigned to deluxe and/or Skyline
Dome Coaches.
Coach Porter's duties will include the following:
Assist in entraining and detraining coach
passengers.
Check the reservation slips with passengers.
Keep cars to which assigned clean and tidy.
Generally make himself useful to passengers.
Set  up  and  check  car  or  cars for service.
And such other general Coach Porter duties as
may be assigned by Train Conductor or Department representative.
74 SANITARY REGULATIONS
For the Instruction and Guidance of Employees.
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 passengers.
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 organisms
too small to be visible to the naked eye and some
are seen only by the most powerful 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.
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.
75
O 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.
However, the young and older may be the victims
of any communicable disease.
Most 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 importance of protecting the public health
and guarding against infection cannot be too
greatly stressed.
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.
A small broom and dustpan should be used
when necessary stirring up as little dust
as possible.
(2) Mopping: Uncarpeted floors should be wiped
with a wet mop.
76 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.
(3) Dusting: Dry dusting of the interior of the
car is prohibited.
Dust will necessarily collect on the window
ledges and car furnishings to some extent and
should be removed from time to time but must
not be stirred up into the air that is breathed.
Dust 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.
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, hinged covers
to be returned to closed position after filling. Under no circumstances should the hands be put inside the coolers.
(6) Drinking cups: Individual paper cups are
supplied to all cars and Porters must see that
these are always available to passengers.
77 (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 food.
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.
Every effort should be made to keep flies and
mosquitoes out of cars andtodriv£outor destroy
those that gain entrance.
(8) Ventilation and heating: This is now provided
on all equipment by means of automatic air-conditioning and thermostatic heat controls.
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.
The automatic heating and cooling systems will
enable employees to maintain a comfortable temperature in cars for both day and night service by
proper regulation.
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.
(9) Disinfectant: There is a can of disinfectant
solution on each car. This liquid will kill disease
germs when it comes in contactwiththem.lt 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 instances;
(a) In the toilet hoppers and on the floor of toilets that become soiled, or that have bad odours,
78 /
they must be sprinkled and left moist or mopped
with a paper towel wet with the solution. No
large amount of the fluid should ever be left on
the floor on account of its sharp odour,
(b) 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. Wet
a paper towel with the disinfectant solution to
wipe up the discharge. This will kill the disease
germs at the same time it cleans. Dispose of the
towel in garbage bag.
(10) 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, the contents of
room must be left in space and space blanked out
until it can be fumigated, except all utensils which
must be returned to diner for sterilization. This
is in addition to the regular monthly, weekly, or
other schedule of fumigation for various lines
and terminals.
In order that the Districc Offices may be informed as to the necessity of this extra cleaning,
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.
APPROVED:
G. EARLE WIGHT, M. D.
CHIEF OF MEDICAL SERVICES, ^    ,       ^
MONTREAL, 1964. '  -^ Manager.
79   

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