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104-562: The station master (or stationmaster ) is the person in charge of a railway station , particularly in the United Kingdom and many other countries outside North America. In the United Kingdom, where the term originated, it is now largely historical or colloquial, with the contemporary term being station manager . However, the term station master remains current on many heritage railways , and also in many countries outside

208-404: A bar or pub . Other station facilities may include: toilets , left-luggage , lost-and-found , departures and arrivals schedules , luggage carts, waiting rooms , taxi ranks , bus bays and even car parks . Larger or staffed stations tend to have a greater range of facilities including also a station security office. These are usually open for travellers when there is sufficient traffic over

312-714: A "restorative beverage ", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt . It served only one dish, a plate of cereal , wildfowl, and onions. A forerunner of the modern restaurant is the thermopolium , an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages . These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In

416-535: A Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years. Before the COVID-19 pandemic , The National Restaurant Association estimated restaurant sales of $ 899 billion in 2020. The association now projects that the pandemic will decrease that to $ 675 billion, a decline of $ 274 billion over their previous estimate. In Brazil , restaurant varieties mirror

520-406: A bypass line, used by freight trains that do not need to stop at the terminus. Some termini have a newer set of through platforms underneath (or above, or alongside) the terminal platforms on the main level. They are used by a cross-city extension of the main line, often for commuter trains , while the terminal platforms may serve long-distance services. Examples of underground through lines include

624-651: A common table to guests. However, there were no menus or options to choose from. Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou , food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China . As travelling merchants were not used to

728-422: A common table. Parisians could buy what was essentially take-out food from rôtisseurs , who prepared roasted meat dishes , and pastry-cooks , who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus. Taverns also served food, as did cabarets . A cabaret, however, unlike

832-404: A few intermediate stations that take the form of a stub-end station, for example at some zigzags . If there is a station building , it is usually located to the side of the tracks. In the case of intermediate stations used for both passenger and freight traffic, there is a distinction between those where the station building and goods facilities are on the same side of the tracks and those in which

936-472: A few small railway stations are designated as "halts" ( Irish : stadanna , sing. stad ). In some Commonwealth countries the term "halt" is used. In Australia, with its sparse rural populations, such stopping places were common on lines that were still open for passenger traffic. In the state of Victoria , for example, a location on a railway line where a small diesel railcar or railmotor could stop on request, allowing passengers to board or alight,

1040-657: A few. Some restaurants on these cruise ships require table reservations and operate specific dress codes . A restaurant's proprietor is called a restaurateur , this derives from the French verb restaurer , meaning "to restore". Professional cooks are called chefs , with there being various finer distinctions (e.g. sous-chef , chef de partie ). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include

1144-481: A formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear . Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter , who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters;

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1248-767: A further 40 from other companies at the Grouping of 1923. Peak building periods were before the First World War (145 built) and 1928–1939 (198 built). Ten more were opened by British Rail on ex-GWR lines. The GWR also built 34 "platforms". Many such stops remain on the national railway networks in the United Kingdom, such as Penmaenmawr in North Wales , Yorton in Shropshire , and The Lakes in Warwickshire , where passengers are requested to inform

1352-511: A host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US. A chef's table

1456-571: A line was dual-purpose there would often be a freight depot apart from the passenger station. This type of dual-purpose station can sometimes still be found today, though in many cases goods facilities are restricted to major stations. Many stations date from the 19th century and reflect the grandiose architecture of the time, lending prestige to the city as well as to railway operations. Countries where railways arrived later may still have such architecture, as later stations often imitated 19th-century styles. Various forms of architecture have been used in

1560-578: A local branch line . Historically, the station master deputized an assistant station master (ASM). In large stations this might be a full-time position. In smaller local stations, the ASM title was often attached to another post, such as senior booking clerk, or even head porter . On heritage railways, the ASM role is often unchanged from this historic role. The ASM post also continues in many Commonwealth nations, and other countries which have experienced British influence. In contemporary British railway operations,

1664-407: A long enough period of time to warrant the cost. In large cities this may mean facilities available around the clock. A basic station might only have platforms, though it may still be distinguished from a halt , a stopping or halting place that may not even have platforms. Many stations, either larger or smaller, offer interchange with local transportation; this can vary from a simple bus stop across

1768-504: A member of on-board train staff if they wish to alight, or, if catching a train from the station, to make themselves clearly visible to the driver and use a hand signal as the train approaches. Most have had "Halt" removed from their names. Two publicly advertised and publicly accessible National Rail stations retain it: Coombe Junction Halt and St Keyne Wishing Well Halt . A number of other halts are still open and operational on privately owned, heritage, and preserved railways throughout

1872-464: A menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs". While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices. In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu

1976-638: A more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard. When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in

2080-675: A new through-station, including the cases of Berlin Hauptbahnhof , Vienna Hauptbahnhof and numerous examples throughout the first century of railroading. Stuttgart 21 is a controversial project involving the replacement of a terminus station by a through-station. An American example of a terminal with this feature is Union Station in Washington, DC , where there are bay platforms on the main concourse level to serve terminating trains and standard island platforms one level below to serve trains continuing southward. The lower tracks run in

2184-597: A private dwelling or converted into a restaurant . In current Indian society station masters continue to enjoy a high social standing, and there is considerable competition for vacancies. Indian Railways staff who have attained the grade of assistant station master (ASM), or station master (including regional station managers), have their own professional body or trade union, the All India Station Masters' Association . Train station Locations at which passengers only occasionally board or leave

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2288-742: A report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021. Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021. As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $ 298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $ 260 billion. Starting in 2016, Americans spent more on restaurants than groceries. In October 2017, The New York Times reported there are 620,000 eating and drinking places in

2392-428: A selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered. There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama , gambling and prostitution which served

2496-613: A similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. Nearly all major American newspapers employ food critics and publish online dining guides for

2600-407: A spot at the station to board and disembark trains is called station track or house track regardless of whether it is a main line or loop line. If such track is served by a platform , the track may be called platform track. A loop line without a platform, which is used to allow a train to clear the main line at the station only, is called passing track. A track at the station without a platform which

2704-417: A station and various other features set certain types apart. The first is the level of the tracks . Stations are often sited where a road crosses the railway: unless the crossing is a level crossing , the road and railway will be at different levels. The platforms will often be raised or lowered relative to the station entrance: the station buildings may be on either level, or both. The other arrangement, where

2808-576: A station stop does not. A station stop usually does not have any tracks other than the main tracks, and may or may not have switches (points, crossovers). An intermediate station does not have any other connecting route, unlike branch-off stations , connecting stations, transfer stations and railway junctions . In a broader sense, an intermediate station is generally any station on the route between its two terminal stations . The majority of stations are, in practice, intermediate stations. They are mostly designed as through stations ; there are only

2912-405: A station track as a temporary storage of a disabled train. A "terminus" or "terminal" is a station at the end of a railway line. Trains arriving there have to end their journeys (terminate) or reverse out of the station. Depending on the layout of the station, this usually permits travellers to reach all the platforms without the need to cross any tracks – the public entrance to the station and

3016-539: A tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot. Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places. The first café opened in Paris in 1672 at

3120-518: A third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill. The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s , while it is also known that many restaurants were run by families formerly from Kaifeng. In Japan , a restaurant culture emerged in

3224-405: A three-way junction and platforms are built on all three sides, for example Shipley and Earlestown stations. In a station, there are different types of tracks to serve different purposes. A station may also have a passing loop with a loop line that comes off the straight main line and merge back to the main line on the other end by railroad switches to allow trains to pass. A track with

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3328-449: A train, sometimes consisting of a short platform and a waiting area but sometimes indicated by no more than a sign, are variously referred to as "stops", " flag stops ", " halts ", or "provisional stopping places". The stations themselves may be at ground level, underground, or elevated. Connections may be available to intersecting rail lines or other transport modes such as buses , trams , or other rapid transit systems. Train station

3432-650: A tunnel beneath the concourse and emerge a few blocks away to cross the Potomac River into Virginia. Terminus stations in large cities are by far the biggest stations, with the largest being Grand Central Terminal in New York City. Other major cities, such as London, Boston , Paris, Istanbul , Tokyo, and Milan have more than one terminus, rather than routes straight through the city. Train journeys through such cities often require alternative transport ( metro , bus , taxi or ferry ) from one terminus to

3536-495: A wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants , to high-priced luxury establishments. The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' and, being the present participle of the verb, the term restaurant may have been used in 1507 as

3640-464: Is Arbroath . Occasionally, a station serves two or more railway lines at differing levels. This may be due to the station's position at a point where two lines cross (example: Berlin Hauptbahnhof ), or may be to provide separate station capacity for two types of service, such as intercity and suburban (examples: Paris-Gare de Lyon and Philadelphia's 30th Street Station ), or for two different destinations. Stations may also be classified according to

3744-539: Is a relatively recent one, dating from the late 18th century. In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris,

3848-456: Is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef. Restaurants can require a minimum party and charge a higher flat fee. France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of

3952-455: Is any longer served by trains), or military base (such as Lympstone Commando ) or railway yard. The only two such "private" stopping places on the national system, where the "halt" designation is still officially used, seem to be Staff Halt (at Durnsford Road, Wimbledon) and Battersea Pier Sidings Staff Halt, both of which are solely for railway staff. In Portugal , railway stops are called halts ( Portuguese : apeadeiro ). In Ireland ,

4056-596: Is considered as the first Parisian restaurant. The first restaurant guide, called Almanach des Gourmands , written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale , frequented by the characters of Balzac . In the middle of the century, Balzac's characters moved to the Café Anglais , which in 1867 also hosted

4160-550: Is considered to have been the "first real restaurant". According to Brillat-Savarin , the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking". The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants. One restaurant

4264-404: Is frequently, but not always, the final destination of trains arriving at the station. Especially in continental Europe, a city may have a terminus as its main railway station, and all main lines converge on it. In such cases all trains arriving at the terminus must leave in the reverse direction from that of their arrival. There are several ways in which this can be accomplished: There may also be

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4368-640: Is one of the important economic sectors, making a significant contribution to the national economy. According to the General Statistics Office of Vietnam , the number of restaurants in Vietnam has increased rapidly from 2000 to 2022. In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants. The average annual growth rate is about 10%. The restaurant industry in Vietnam has also seen strong growth in recent years. According to

4472-451: Is the terminology typically used in the U.S. In Europe, the terms train station and railway station are both commonly used, with railroad being obsolete. In British Commonwealth usage, where railway station is the traditional term, the word station is commonly understood to mean a railway station unless otherwise specified. In the United States, the term depot is sometimes used as an alternative name for station , along with

4576-411: Is used for trains to pass the station without stopping is called through track. There may be other sidings at the station which are lower speed tracks for other purposes. A maintenance track or a maintenance siding, usually connected to a passing track, is used for parking maintenance equipment, trains not in service, autoracks or sleepers . A refuge track is a dead-end siding that is connected to

4680-543: Is usually the food itself e.g. vegetarianism , seafood , or steak . The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas , sushi , buffet , or yum cha . Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food . Theme restaurants and automated restaurant have become big players in

4784-571: The Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce . In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers. According to

4888-578: The Roman Empire , they were popular among residents of insulae . In Pompeii , 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. The Romans also had the popina , a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for

4992-684: The Shinkansen in Japan, THSR in Taiwan, TGV lines in France, and ICE lines in Germany. Stations normally have staffed ticket sales offices, automated ticket machines , or both, although on some lines tickets are sold on board the trains. Many stations include a shop or convenience store . Larger stations usually have fast-food or restaurant facilities. In some countries, stations may also have

5096-948: The Thameslink platforms at St Pancras in London, the Argyle and North Clyde lines of Glasgow's suburban rail network , in Antwerp in Belgium, the RER at the Gare du Nord in Paris, the Milan suburban railway service 's Passante railway , and many of the numerous S-Bahn lines at terminal stations in Germany, Austria and Switzerland, such as at Zürich Hauptbahnhof . Due to the disadvantages of terminus stations there have been multiple cases in which one or several terminus stations were replaced with

5200-409: The plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches. Another early forerunner of the restaurant was the inn . Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at

5304-517: The 16th century out of local tea houses . Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food. In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance . They typically served common fare of

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5408-580: The 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression. The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung , 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under

5512-609: The British Isles. The word is often used informally to describe national rail network stations with limited service and low usage, such as the Oxfordshire Halts on the Cotswold Line . It has also sometimes been used for stations served by public services but accessible only by persons travelling to/from an associated factory (for example IBM near Greenock and British Steel Redcar – although neither of these

5616-635: The La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers , the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes. Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips. This

5720-631: The Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau . Its ratings are on a scale of 1 to 20, with 20 being the highest. In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on

5824-561: The Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs. At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for

5928-422: The United Kingdom, notably the extensive Indian Railways network. Historically a male occupation, women were sometimes appointed to the position, and the gender variation station mistress was sometimes employed in such cases. In the United States the role is commonly termed station agent . The station master is responsible for the management of other station employees and holds responsibility for safety and

6032-558: The United States, according to the Bureau of Labour Statistics . They also reported that the number of restaurants are growing almost twice as fast as the population. One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.) The three-year failure rate for franchises

6136-503: The appearance of new kinds of more modest restaurants, including the bistrot . The brasserie featured beer and was made popular during the 1867 Paris Exposition . In the United States , it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into

6240-565: The burgeoning merchant middle class during the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold,

6344-537: The cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are: Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for

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6448-452: The common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to

6552-425: The compound forms train depot , railway depot , and railroad depot —it is used for both passenger and freight facilities. The term depot is not used in reference to vehicle maintenance facilities in the U.S., whereas it is used as such in Canada and the United Kingdom. The world's first recorded railway station, for trains drawn by horses rather than engined locomotives , began passenger service in 1807. It

6656-480: The construction of stations, from those boasting grand, intricate, Baroque - or Gothic -style edifices, to plainer utilitarian or modernist styles. Stations in Europe tended to follow British designs and were in some countries, like Italy, financed by British railway companies. Train stations built more recently often have a similar feel to airports, with a simple, abstract style. Examples of modern stations include those on newer high-speed rail networks, such as

6760-407: The contemporary British rail network a station manager at a major station has duties very similar to those described above. The more localised role of station master at small country stations no longer exists, with group station managers taking responsibility for two or more stations. In very rural areas a station manager may be responsible for a large number of stations, or even for all the stations on

6864-471: The country, especially in the capital city of Lima . Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in

6968-485: The cross-loading of freight and may be known as transshipment stations, where they primarily handle containers. They are also known as container stations or terminals. Restaurant A restaurant is an establishment that prepares and serves food and drinks to customers . Meals are generally served and eaten on the premises , but many restaurants also offer take-out and food delivery services . Restaurants vary greatly in appearance and offerings, including

7072-619: The customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service. Tourists around

7176-527: The efficient running of the station. The term was historically employed across stations of all sizes, leading to variation in the precise role. At a major city terminus, with potentially hundreds of employees, the station master's duties would focus on personnel management and public relations. At smaller town and country stations, with a more limited staff, the station master would have far more customer interaction with travelling passengers, and would commonly deputise for other members of staff in their absence. On

7280-562: The engineering department, a station master might also have day-to-day management of signalmen in the station's signal box . From the late Victorian era onwards, station masters became prominent figures in local communities. Invariably they would be provided with a substantial house and, in rural communities particularly, would have significant social standing . The uniforms worn by station masters, whilst varying widely between different railway companies, often incorporated gold braid embroidery, and peaked caps with gold banding, giving

7384-507: The establishments which served bouillon , a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre. The name of the owner is sometimes given as Boulanger. Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered

7488-493: The famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II , Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867 Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's . The restaurant of Hotel Ritz Paris , opened in 1898, was made famous by its chef, Auguste Escoffier . The 19th century also saw

7592-476: The goods facilities are on the opposite side of the tracks from the station building. Intermediate stations also occur on some funicular and cable car routes. A halt , in railway parlance in the Commonwealth of Nations , Ireland and Portugal , is a small station, usually unstaffed or with very few staff, and with few or no facilities. In some cases, trains stop only on request , when passengers on

7696-401: The layout of the platforms. Apart from single-track lines, the most basic arrangement is a pair of tracks for the two directions; there is then a basic choice of an island platform between, two separate platforms outside the tracks ( side platforms ), or a combination of the two. With more tracks, the possibilities expand. Some stations have unusual platform layouts due to space constraints of

7800-417: The less developed KTM East Coast railway line to serve rural 'kampongs' (villages), that require train services to stay connected to important nodes, but do not have a need for staff. People boarding at halts who have not bought tickets online can buy it through staff on board. In rural and remote communities across Canada and the United States, passengers wanting to board the train at such places had to flag

7904-541: The loading and unloading of goods and may well have marshalling yards (classification yards) for the sorting of wagons. The world's first goods terminal was the 1830 Park Lane Goods Station at the South End Liverpool Docks. Built in 1830, the terminal was reached by a 1.24-mile (2 km) tunnel. As goods are increasingly moved by road, many former goods stations, as well as the goods sheds at passenger stations, have closed. Many are used purely for

8008-466: The local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with

8112-403: The main reception facilities being at the far end of the platforms. Sometimes the track continues for a short distance beyond the station, and terminating trains continue forward after depositing their passengers, before either proceeding to sidings or reversing to the station to pick up departing passengers. Bondi Junction , Australia and Kristiansand Station , Norway are examples. A terminus

8216-423: The means for cooking, the inhabitants of European cities were significantly reliant on them. France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at

8320-644: The multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more. The word piquete can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces. In Peru , many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China , and Japan , there are many Chinese and Japanese restaurants around

8424-411: The office-holder a high profile in the community. With his uniform, official housing, and public prominence, the station master was respected and widely attributed with seniority in the local community. Some station masters achieved legendary fame in their communities. The late James Miller, long-serving station master at Oxford railway station , received widespread recognition for his devoted service in

8528-816: The other. For instance, in Istanbul transfers from the Sirkeci Terminal (the European terminus) and the Haydarpaşa Terminal (the Asian terminus) historically required crossing the Bosphorus via alternative means, before the Marmaray railway tunnel linking Europe and Asia was completed. Some cities, including New York, have both termini and through lines. Terminals that have competing rail lines using

8632-543: The platform indicate that they wish to board, or passengers on the train inform the crew that they wish to alight. These can sometimes appear with signals and sometimes without. The Great Western Railway in Great Britain began opening haltes on 12 October 1903; from 1905, the French spelling was Anglicised to "halt". These GWR halts had the most basic facilities, with platforms long enough for just one or two carriages; some had no raised platform at all, necessitating

8736-631: The post, including civic decoration, a public-subscription retirement gift, the award of the British Empire Medal , and the naming of a carriage siding after him. In the Beeching cuts of the 1960s many small stations were closed and the station master's house, along with other railway property, sold off. Typically, these buildings retained their original name and in many communities the Station Master's House can still be found as

8840-469: The provision of steps on the carriages. Halts were normally unstaffed, tickets being sold on the train. On 1 September 1904, a larger version, known on the GWR as a "platform" instead of a "halt", was introduced; these had longer platforms, and were usually staffed by a senior grade porter, who sold tickets and sometimes booked parcels or milk consignments. From 1903 to 1947 the GWR built 379 halts and inherited

8944-557: The remaining 37%, and many of these are locally owned and operated franchises. The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises . The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment. The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges. The restaurant industry in Vietnam

9048-451: The restaurant industry and may include fine dining , casual dining, contemporary casual, family style, fast casual, coffeehouse , concession stands, food trucks, pop-up restaurants, and ghost restaurants . Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in

9152-405: The station entrance and platforms are on the same level, is also common, but is perhaps rarer in urban areas , except when the station is a terminus. Stations located at level crossings can be problematic if the train blocks the roadway while it stops, causing road traffic to wait for an extended period of time. Stations also exist where the station buildings are above the tracks. An example of this

9256-477: The station frequently set up a jointly owned terminal railroad to own and operate the station and its associated tracks and switching operations. During a journey, the term station stop may be used in announcements, to differentiate halts during which passengers may alight and halts for another reasons, such as a locomotive change . While a junction or interlocking usually divides two or more lines or routes, and thus has remotely or locally operated signals ,

9360-567: The station location, or the alignment of the tracks. Examples include staggered platforms, such as at Tutbury and Hatton railway station on the Crewe–Derby line , and curved platforms, such as Cheadle Hulme railway station on the Macclesfield to Manchester Line. Stations at junctions can also have unusual shapes – a Keilbahnhof (or "wedge-shaped" station) is sited where two lines split. Triangular stations also exist where two lines form

9464-463: The station manager deputized one or more shift station managers. The number of other employees at a railway station varies according to size. A historic station master would typically manage a number of booking clerks (responsible for ticket sales and financial auditing), porters (responsible for platform safety, luggage transportation, and cleaning), and often ancillary staff in catering, left luggage, and maintenance roles. Although technically part of

9568-557: The street to underground rapid-transit urban rail stations. In many African, South American, and Asian countries, stations are also used as a place for public markets and other informal businesses. This is especially true on tourist routes or stations near tourist destinations . As well as providing services for passengers and loading facilities for goods, stations can sometimes have locomotive and rolling stock depots, usually with facilities for storing and refuelling rolling stock and carrying out minor repairs. The basic configuration of

9672-508: The term "restaurant" for the establishment itself only became common in the 19th century. According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants". The place was run by a man named Mr. Boulanger. However, according to the Larousse Gastronomique , La Grande Taverne de Londres which opened in 1782

9776-442: The train down to stop it, hence the name " flag stops " or "flag stations". Accessibility for disabled people is mandated by law in some countries. Considerations include: In the United Kingdom, rail operators will arrange alternative transport (typically a taxi ) at no extra cost to the ticket holder if the station they intend to travel to or from is inaccessible. Goods or freight stations deal exclusively or predominantly with

9880-541: The type normally available to peasants. In Spain , such establishments were called bodegas and served tapas . In England, they typically served foods such as sausage and shepherd's pie . Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had

9984-412: The wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" ( tables d'hôte ), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal. The earliest modern-format "restaurants" to use that word in Paris were

10088-441: The world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name

10192-618: The world was Crown Street railway station in Liverpool, England , built in 1830, on the locomotive-hauled Liverpool to Manchester line. The station was slightly older than the still extant Liverpool Road railway station terminal in Manchester. The station was the first to incorporate a train shed . Crown Street station was demolished in 1836, as the Liverpool terminal station moved to Lime Street railway station . Crown Street station

10296-591: Was The Mount in Swansea , Wales, on the Oystermouth (later the Swansea and Mumbles ) Railway. The world's oldest station for engined trains was at Heighington , on the Stockton and Darlington railway in north-east England built by George Stephenson in the early 19th century, operated by locomotive Locomotion No. 1 . The station opened in 1827 and was in use until the 1970s. The building, Grade II*-listed ,

10400-653: Was applied to an establishment where restorative foods, such as bouillon , a meat broth, were served ( "établissement de restaurateur" ). The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe. In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran , Christopher Bodker , Alan Yau , and Oliver Peyton . Today restaurants are classified or distinguished in many different ways. The primary factor

10504-526: Was called a "rail motor stopping place" (RMSP). Usually situated near a level crossing , it was often designated solely by a sign beside the railway. The passenger could hail the driver to stop, and could buy a ticket from the train guard or conductor. In South Australia, such facilities were called "provisional stopping places". They were often placed on routes on which "school trains" (services conveying children from rural localities to and from school) operated. In West Malaysia , halts are commonplace along

10608-627: Was converted to a goods station terminal. The first stations had little in the way of buildings or amenities. The first stations in the modern sense were on the Liverpool and Manchester Railway , opened in 1830. Manchester's Liverpool Road Station , the second oldest terminal station in the world, is preserved as part of the Museum of Science and Industry in Manchester . It resembles a row of Georgian houses. Early stations were sometimes built with both passenger and freight facilities, though some railway lines were goods-only or passenger-only, and if

10712-519: Was in bad condition, but was restored in 1984 as an inn. The inn closed in 2017; in 2024 there were plans to renovate the derelict station in time for the 200th anniversary of the opening of the railway line. The two-storey Mount Clare station in Baltimore , Maryland , United States, which survives as a museum, first saw passenger service as the terminus of the horse-drawn Baltimore and Ohio Railroad on 22 May 1830. The oldest terminal station in

10816-683: Was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour ). In 1802 the term

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