Cseri Miklós (szerk.): A Resti. Skanzen füzetek 5. (Szentendre, Szabadtéri Néprajzi Múzeum, 2011)

fruit didn't fail to come about: often the same leaseholder had been running a railway restaurant for decades. The local stationmaster supervised the lease-holder as well as the quality of the restaurant as specified in the contract. The ground-plan of the restaurant was pertaining part of the contract, which both parties could terminate. The railway was entitled to cancel a contract when the lease-holder committed fraud or when the quality was unsatisfactory. The lease-holder could give notice in case of bankruptcy, or when the railway caused shortfall of profit due to a change in the timetable. 116 restaurants operated on the lines of the MÁV in 1902 and the categories 1st, 2nd and 3rd classes were implemented in the same year. The keeper of the restaurant in the East Station, Károly Stadler worked out the system of classification. The railway restaurants had to observe the passengers' interests. As long as the public address system was not set up, information to passengers was provided vocally and in notices put up. The MÁV obliged the restaurant-keepers to provide information to passengers. "Restaurant-keepers on the main stations are obliged to write on boards hung on the wall, when the train arrives and leaves, and till what time the guests may spend their time there without missing the train." 23