Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep

Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep

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Forty-One Years in the D.C.& H. 2nd Edition Union Pacific Dining Car & Hotel Dep
 
Forty-One Years in the D C and H 2nd Edition Union Pacific Dining Car & Hotel Dept By Paul McDonald John Hansink and his career in the Dining CAR AND Hotel Department of the Union Pacific Railroad 1931-1972
Soft Cover
Copyright 1987 SECOND Edition, FIRST PRINTING
84 pages SECOND Edition, FIRST PRINTING
INTRODUCTION
Jules Hansink spent nearly his entire working career in the Dining Car and Hotel Department of the Union Pacific Railroad.  His years of service started during one of the most difficult times for the Union Pacific, the Great Depression. World War II saw the UP called upon to move a volume of passengers the likes of which his railroad had' never seen before. The years following the war saw a rebuilding of the once topnotch service, only to have a change in lifestyles make much of it unnecessary. The 1950's and early 1960's turned out to be the last great hour for the passenger business-and by the late 1960's everyone knew the inevitable.
These pages do not intend to tell the final definitive story of the Union Pacific's dining car operations, but rather how that department appeared and functioned as seen during the working life of one man.
In choosing the photos and menus, I have tried to show a representative example of the cars and menus used, during the 1930-71 period. A few equipment photos that are pre-1930 have been included, because some of those older cars saw service into the early years of the Depression.
Like all of railroading, each employee could fill volumes with his own experiences. Each trip was different. The trials and tribulations of operating a restaurant while rolling down the track at 60 mph (or more!), and of preparing and serving food in a very small space, could fill dozens of books. I hope that this will serve as a good beginning.

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