Simplistic Dining Encounters

Far from the superb first-class settings, third-class passengers dined in a simple room with rows of tables for communal meals. Their dinner typically consisted of roast beef, gravy, corn, and boiled potatoes, reflecting their simplicity.

Dessert was a modest plum pudding per the single surviving menu indicating what third-class travelers were served. The meals, a mirror of their ticket’s price, offered a fulfilling experience despite their simplicity, sometimes rivaling the contemporary ‘luxury’ of adding meats to mac and cheese.