The restaurant carriages of the NSS was open to everyone , but dining was so expensive that only passengers travelling in first class used the service . Usually , three or four dishes was offered in the restaurant carriages . A four @-@ course dinner cost five Norwegian kroner in the 1920s , which was expensive at the time . Warm dishes , such as soups and sauces , was usually prepared at a small stove in the restaurant carriage 's kitchen . On busy days , prepared steaks was delivered from rail depots . The kitchens was staffed by two maids and one attendant . Blocks of ice was often used instead of refrigerators .