| abstract | - The Third Class Dining Room was divided in two by a watertight bulkhead. Seating was at the customary long tables each accommodating up to 20 people. Both rooms together had a capacity of 473, with a provision for two sittings if Third Class was heavily booked. The room was bare and decorated in enameled white and brightened by sidelights. There was no cloakroom; instead third-class passengers simply hung their own coats on the dozens of hooks spaced around the room. Freshly baked bread and fruit was available at every meal. On the day that Titanic sank, third class passengers enjoyed oatmeal porridge and milk, vegetable stew, fried tripe and onions, bread and butter, marmalade, Swedish bread, tea, and coffee for breakfast. The lunch menu consisted of Bouillon soup, roast beef and brown gravy, boiled green beans, potatoes, cabin biscuits, bread, and prunes and rice. Finally, for dinner, the menu was Rabbit pie, baked potatoes, bread and butter, rhubarb and ginger jam, Swedish bread, and tea. In many instances, this was the best food a typical emigrant passenger had ever had.
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