We headed to Southampton, Hampshire. Southern coast of England where the iconic ship departed for her maiden voyage on 10 April of 1912. Today the city hosts the “sea city museum” that tells the story of the people of the city, their fascinating lives and historic connections with Titanic and the sea.
A deep journey documenting the great restaurant crew on board, the high-class service at dinner, the groceries brought along, the china and crockery used by its first, second and third class that joined the White star Line owned Legendary steamer ship.
Through photographs taken directly by at the museum, and having studied on dedicated books about “The White Star Line” we want you to understand how things were perfectly and smoothly organised and made possible before the tragedy.
The cost to travel:
First class parlour suite: £870 (the best accommodation)
First class cheapest accommodation: £30
Second class: £12
Third class: £3-£8
The most expensive first class passage was 290 times more than the cheapest third class. In 1912 £3 were the equivalent of £260 today, and it certainly was a significant sum for an emigrant.
First class: very similar to a standard british full breakfast, but richer: oats, kidneys and bacon, omelettes on request. There was quite a variety of other choices including baked apples, grilled mutton, and lamb collops. Lunch could have consisted of roasted cpon from Surrey,or chicken à la Maryland. Abuffet of lobster was available too. For dinner a choice of oysters, consommè Olga, with entrée of galantines and or chicken Lyonnaise. As a side, a triumph of vegetables such as cress, potatoes boiled or parmentier. Dessert loist included peaches in Chartreuse jelly, French fine ice cream, apple meringues and Waldorf pudding.
Second class: pea soup, spaghetti, veggie dumplings rice with chicken and curry, cold charcuterie cuts; dinner was based of tapioca consommé, haddock, lamb, turkey, wine jelly as side very often. Desserts of American ice cream, nuts, cheeses and biscuits, with a good coffee at the end.
Third Class: breakfast often made of porridge, ham and eggs, fresh bread and butter. Lunch included rice, roast beef with gravy sauce, some vegetables. tea time included biscuits, but also ham and pickles.
there were two restaurant rooms for first class folks, the main dining saloon, or the à la carte restaurant, where the captain himself sat too on a table of six every night, guests were called by class, and accommodated in different saloons, a bugler announced dinner time by a gong calling passengers.
Silver cutlery, elegant crockery and posh china:
A service cask of high-end China was stored aboard, meant to be delivered to Tiffany’s New York shop. What guest actually benefit is the so called”silver on silver” service. no need to mention, though. A “white star” logo decorated fine porcelain was handed to guest in white gloves, at tea time.
A touch of Italian style table service:
The extravagant first class service, in his opulent areas were directed by Mr. Luigi Gatti, a respectable manager living in Southampton but running also two restaurants in UK back at the time. He, like many of his fellow italian colleagues is responsible of delivering the best lunch and dinner experience on board. single tables were offered to highest class individual families, and long 14-seats tables for third class service. 16 cooks, 14 bakers, 15 scullions, 7 butchers; 324 stewards including waiters and 18 stewardesses.
Rooms, from opulently to basic third class cabins:
The most luxurious bedrooms for the relevant guests were highly formal, some guest did bring along their personal servants, “marconigrams” were highly utilised even considering their huge cost from first class. mahogany wood made cabinets, storage and cabinets. fully carpeted parlour suites were on deck B, with private promenades, marbled bathrooms and lavatories included in each room.
Second class benefited of furniture extremely comfortable, still mahogany made. they shared bathrooms with fellow second class other passengers.
Third class spaces were mostly utilised for shared latrines, four beds were placed in each room, with just a lavatory. there were no storage facilities in so called “cheapest accommodations “. a blanket and a cotton cover were dressing the beds.
Social activities on board:
Mums Teaching to children, group reading, men doing gambling, business dealing, gossip focused walking, gym, turkish bath, and drinking a lot of gin, surely according to the list of attendants’ habits and usual lifestyle.
down in third class, on the other hand, there were few diffuculties in communication, due to a big melting pot of cultures and languages.
People did dance in the social halls, and sang… very much!