HISTORIC CRUISING
held in the smoking room after dinner. The latter was a serious business and the auc- tion pool often reached several hundred pounds – a great deal of money back then. In fi rst class on the large transatlantic liners, apart from the fi rst night and the fancy dress ball, evening dress was de rigueur. These big ships also had dance bands, a full-time orchestra and, in some cases, a ballroom.
EVENING ENTERTAINMENT Most entertainment took place in the main lounge as few ships had a theatre, French Line’s Normandie being the fi rst. Films were also shown in the lounges during the day. In warmer climates, dances were held on deck, in a space decorated with fl ags and coloured lights.
On the British lines to South Africa and Australia, passengers formed a sports and
entertainment committee at the begin- ning of each voyage and encour- aged others to take part in concerts. Sometimes they were entertained by a fellow passenger, who happened to be a well-known musician or singer.
FOOD
Exercise at sea has always been impor- tant for one simple reason – the copious ththe
r- ou us
amount of food available throughout the day. Before loudspeakers were introduced, meal times were usually announced by the sound of gongs, bells or xylophones. In White Star Line fi rst class, bugle calls summoned passengers, with a dress call, a half-hour before dinner.
Although meals were served in one
main dining room in each class, the choice of food, especially in fi rst class, was ex- traordinary. Many chefs came from top restaurants ashore and much effort was made to provide a varied cuisine. On the Italian record- breaker Rex there were not only
numerous pastry
chefs but also an ice cream maker and four “coffee-cooks.”
On some ships there was also an à la carte restaurant for those who desired more exclusive dining. One of the fi rst, the Ritz’s Carlton Restaurant, appeared on the German liner Amerika in 1905. With chefs trained by the famous French Auguste Escoffi er and waiters by Charles Ritz, the rest of the staff came from the Carlton Hotel in London. Menus were printed on board and, for the
fi nal dinner, some companies included an abstract of the log showing the details of the voyage. These attractive souvenirs were often signed by one’s table companions, always with the good intent of staying in touch. Not quite the same as exchanging business card or, even worse, text details today!
Summer 2010 I WORLD OF CRUISING 57
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