C&O Dining Car Personnel Manual -1956
This 21-page manual was developed by C&O's dining car department in 1956 to explain how diners were to be operated. It included details on management of personnel, how they were to treat customers, etc. It also showed how meals were to be prepared and presented. There were such mundane things as to how to handle items lost by customers, and more important things about how to treat customers. An interesting spotlight on how dining service was to be conducted in that long-gone era.