 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 <unk> in the 1920s , which was expensive at the time . Warm dishes , such as <unk> and <unk> , were usually prepared at a small stove in the restaurant carriage 's kitchen . On busy days , prepared <unk> were delivered from rail depots . The kitchens were staffed by two maids and one attendant . <unk> of ice were often used instead of <unk> . 
