Box 1

Scope and Contents

Notes from the collector: We stayed in the Holiday Inn (American), dined in the Main restaurant (German) in an Asian city. I think the price in US dollars, was say $10. Very expensive menu cover, but could be used for other events.

Scope and Contents

Notes from the collector: At that time probably the most famous restaurant in Munich. I think it sat about one thousand customers. The changed in the menu handwritten show they are confident in their operation and the menu covers a multitude of dishes. So why change menus for the sake of fussy customers.

Scope and Contents Notes from the collector: Dining experience – although not a menu it highlights the breakdown of the kitchen staff required to prepare about ten thousand meals each and every day at sea. Who else can afford a full time ice carver! Both of the pictured gentlemen on the cover attended either a hotel or catering school. Most have done so in Italy and both have been with Princess for a long period of time saying something about the company! Each voyage they put on a cooking...

Scope and Contents

Notes from the collector: It is noted the year was 1963 but not certain. I was manager of a nearby hotel and probably went there around that time. Note the steaks were not cheap for that time, but other items relatively cheaper. Lots of info on the menu confusing those who only wanted to order a meal. “Minimum service charge for small children” How many would you like?

Scope and Contents Notes from the collector: A full set of menus from our recent trip to New Zealand and return to Melbourne. The easy way to travel. The voyage, to use maritime language, was for thirteen nights. The ship makes about six or seven exact same voyages each summer. So the menus are exactly the same each time. This system has numerous advantages as you can imagine. The main galley prepares some nine to ten thousand meals each day. In the information sheets I sent some time ago...

Scope and Contents Notes from the collector: Friends of ours recently went touring in the U. K. and they asked what they could bring back. I said menus of course, and told them where they would end up. They brought several from quaint pubs and inns. …hamburger in every shape and form seems to take over the market over there. And most places seem to be very concerned the customer doesn’t sue for any breach of nutrition. Our friends had Chinese takeaway one night and were asked if they wanted...

Scope and Contents Notes from the collector: When I started this journey I thought I was sending pieces of paper or cardboard with words written or drawn on them. I didn’t know how I even obtained many of the menus let alone when or where. And I only had some idea of the dates. Only since I have been obtaining them more recently have I realized it is about people rather than paper. When I ask for a copy of the restaurant’s menu I get some very interesting replies – too busy, okay if the...

Scope and Contents Notes from the collector: The setting would be hard to beat. We went there on a weekend and it was packed. Around since 1885 which is ancient for Australia. The daily menu is stappled to the history so there is no wastage. I believe the cooking oil is changed every day rather than strained and reused. A time and motion study exercise. The prices are not cheap, but freshness comes with a cost. A great operation going strong. A surcharge to be the labor costs on...

Scope and Contents Notes from the collector: A very good true Italian restaurant down the cost from our abode. And not too expensive for the quality. I usually sit so I can watch the people in the open kitchen and one can tell everything is made to order. A surcharge applies on public holidays because of our crazy wage structure. The owner brings out young staff from Italy and provided accommodation so they can get a feel for our culture. And they all seem happy. the restaurant is in one...

Scope and Contents

Notes from the collector: A very old hotel at the end of the road on the Peninsula. Sweeping views of the Bay, outdoor dining and atmosphere. One orders at the counter, but the food is delivered to the table. I couldn’t grab the full menu. Been going there for almost fifty years. Some very good meals, some ordinary depending what is the day of the week. Always can be a problem with different staff on different days.