 The restaurant carriages of the NSS were open to everyone , but dining was so expensive that only passengers travelling in first class used the service . Usually , three or four dishes were 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 , were usually prepared at a small stove in the restaurant carriage 's kitchen . On busy days , prepared steaks were delivered from rail depots . The kitchens were staffed by two maids and one attendant . Blocks of ice were often used instead of refrigerators . 
 The restaurant carriages of the NSS <a href='uninflect' title='1'><mark>were</mark></a> open to everyone , but dining was so expensive that only passengers travelling in first class used the service . Usually , three or four dishes <a href='uninflect' title='2'><mark>were</mark></a> 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 , <a href='uninflect' title='3'><mark>were</mark></a> usually prepared at a small stove in the restaurant carriage <a href='null_genetive' title='4'><mark>'s</mark></a>kitchen . On busy days , prepared steaks <a href='uninflect' title='5'><mark>were</mark></a> delivered from rail depots . The kitchens <a href='uninflect' title='6'><mark>were</mark></a> staffed by two maids and one attendant . Blocks of ice <a href='uninflect' title='7'><mark>were</mark></a> often used instead of refrigerators . 
Da restaurant carriages of the NSS was open to everyone , but dining was soo expensive dat only passengers travelling in first class used the service . Usually , three or 4 dishes was offered in the restaurant carriages . A four @-@ course dinna cost five Norwegian kroner in the 1920s , which was expensive at tdatime . Warm dishes , such as soups and sauces , was usually prepared at a small stove in the restaurant carriage  kitchen . On busy dayz , 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 .