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Notes from the collector: amazing operation. There were some eight or more places to eat in the “basement” of the Berne railway station. There was what was really a small hotel underground for the staff only – some thirty to forty rooms. The owner, Fritz Haller gave us a tour. French and German would have covered most of the customers, and prices need some calculating.

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Notes from the collector: Maybe Oakland, California. The menu is supposed to show elegance.

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Notes from the collector: Very well-thought-out menu in German. Print very small. Prices in Hong Kong dollars from memory. About ten to one?

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Notes from the collector: Four of us had four sandwiches, one each, and one bottle of wine –$100!! But it was a fun place. There was a small dining room, but as the sun was shining everyone ate outside. They had a huge lawn where most people sat on the grass! This might not work in North America, but New Zealanders are pretty tough. Right on the harbor, so a perfect position in good weather.

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Notes from the collector: This was a club dinner. I used to belong but thought ten years was enough. Priced around $50-60. The great thing about functions if that you know exactly what to plan and especially if it is a fixed contract. Note there was no choice of the main course which is somewhat unusual.

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Notes from the collector: The menu explains itself. With the full menu on the blackboard.

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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.

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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...

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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?