I worked in restaurant kitchens going to school and was a basic short order cook with some extra experience (1964-1970).
I worked on the Southern Pacific railroad for 27 years as break an and later Conductor.
When I worked on the passenger train instead of the freight line, you would find me hanging out with the cooks in the kitchen/dining car.
I also worked and was a guest on the Southern Pacific Railroad "private" rail cars...yep..hung out in the kitchen!
I collected dinnerware, manuals, etc..
Starting with breakfast, I remember all the toast being "grilled" over the charcoal in grills that were shaped a lot like an open double oven in homes in the 1970's...
French toast was made by dipping thick pieces of toast in large pots of beaten eggs with vanilla added and fried in large skillets of Wessen oil, sprinkled with white powered sugar and served with heated cups of maple syrup.
The kitchens were hooked up to the whole train steam line and many things used the steam...steam tables, deep cooking pots, hot water...almost like suse vide now....