Second- and third-class passengers on the Titanic had their own dining saloons, where they were served breakfast, lunch, and dinner. Titanic passengers received different food options based on this ticket’s class, and the second- and third-class passengers had no restaurant options, as first-class passengers did.
Second-class dining saloon
In the second-class dining saloon, located on the Saloon (D) deck, diners ate at large rectangular tables, often with strangers. The saloon provided starched white linen tablecloths and napkins. It could hold 394 diners. Interestingly, the diners sat in swivel chairs fastened to the floor, the idea being for the chairs to swivel and offset the rocking of the ship.
Here are examples of breakfast, lunch, and dinner menus from the second-class dining saloon, taken directly from the original menus:
Breakfast menu (April 11, 1912): Fruit; rolled oats; boiled hominy; fresh fish; Yarmouth bloaters; grilled ox kidneys and bacon; American dry hash au gratin; grilled sausage; mashed potatoes; grilled ham and fried eggs; fried potatoes; Vienna and Graham rolls; soda scones; buckwheat cakes; maple syrup; conserve; marmalade; tea; coffee; watercress
Lunch menu (April 12, 1912): Pea soup; spaghetti au gratin; corned beef; vegetable dumplings; roast mutton; baked jacket potatoes; roast mutton; roast beef; sausage; ox tongue; pickles; salad; tapioca pudding; apple tart; fresh fruit; cheese; biscuits; coffee
Dinner menu (April 14, 1912): This menu was divided into courses:
First course: Consommé with tapioca
Second course: Baked haddock with sharp sauce; curried chicken and rice; spring lamb with mint sauce; roast turkey with savory cranberry sauce; green peas; puree turnips; boiled rice; boiled and roast potatoes
Third course (desserts): Plum pudding; wine jelly; coconut sandwich; American Ice Cream; nuts, assorted; fresh fruit; cheese; biscuits
Third-class dining saloon
In the third-class dining saloon, located in the Middle (F) deck, diners sat at long tables that could seat 20. They hung their hats, coats, and scarves on hooks attached to the walls. The saloon was large and spare. It could seat 473, which means that two seatings were necessary to accommodate all 710 passengers in third class.
The food was hardy and wholesome. Here’s the fare served in the third-class dining saloon on April 14, 1912:
Breakfast: Oatmeal porridge and milk; vegetable stew; fried tripe and onions; bread and butter; marmalade; Swedish bread; tea; coffee
Lunch: Bouillon soup; roast beef and brown gravy; green beans, boiled; potatoes; cabin biscuits; bread; prunes and rice
Dinner: Rabbit pie; baked potatoes; bread and butter; rhubarb and ginger jam; Swedish bread; tea