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Ladislav Machoň: A New Type of Dining Room
A different way and pace of work demands a different way of life; the time for work and rest is divided differently, and free moments are enjoyed differently. Our lives have undergone changes throughout, and our amusements have changed as well; what was once considered necessary for leisure is now completely overlooked. Thus, the era of long sitting with a glass of beer, with a pipe in a “cozy” smoky “pub,” discussing minor events in our immediate surroundings and broad foreign politics, has come to an end. Today's person has neither the time nor the inclination for such sitting and entertainment—they must utilize their time faster and better. Work is condensed into a cohesive tempo of the day with little rest at noon, and only before the evening is there more freedom for relaxation and leisure. Therefore, it is not possible to sit down for a long meal at noon and to eat slowly in convivial conversation with family or friends: you must hurry. And in the evening? How much time do you have left if you wish to go to the theater, a concert, a cinema, or just pop into a gym? Thus, you must have the option to come to a prepared meal. Such an option is not provided by the old type of "tavern." We demand freedom of choice, clarity, quick service—these are the directives for the new dining rooms. Everyone wants and must take care of themselves and will be best and fastest served.
And so a new type of dining room is emerging; it is coming to us slowly, but it will surely establish a firm hold and spread. What do we want from it? That it be pleasant to stop here: that there be light, cheerful colors, clean air, and fresh food, hygienically prepared before your eyes. There must also be assurance that as pleasant as the appearance is, the whole operation is joyful with the will for the best service.
Let us consider the operation. The prerequisite will be the highest possible functionality: dining rooms are typically located within the city, where it is necessary to save space meticulously in every building. Therefore, necessary spaces are logically arranged next to and above one another, divided into floors and half-floors, to utilize various heights of machines and equipment. Human labor is minimized: processing in the kitchen and transporting to the dining room is mechanized. Hands are replaced by machines: washing machines, peeling and mixing machines, kettles for milk, coffee, soup, etc. Nothing is left to chance: precisely boiling kettles and ovens; refrigeration equipment accurate to half a degree, production of fresh drinks, mechanical equipment for beer dispensing and its storage, organized storage areas and their proper replenishment.
But it is not only goods that require care; equipment and utensils (cutlery) must be valuable not only in their material but also in form and must be suitable and pleasant to use. A large operation dictates the necessity of the best materials that do not wear out and that are easy to maintain. Here, there is no room for saving.
Just as careful as the preparation is outside, so careful is the handling of goods in the dining room. Cooling on buffet tables, in glass cabinets—keeping hot meals in gas and electric heaters, flowing water everywhere—everything visible, lit by sharp lighting—so that there are no shadows of uncleanliness.
Equally important is the demand for fresh air; it must be constantly changed—without drafts, cooled in summer, heated in winter. Ventilation in connection with heating the rooms will be a task that must be solved with particular care. The preparation and cooking of meals must not burden the dining room with unpleasant odors, whether this preparation takes place in separate kitchens or in the dining room directly—it must also not heat the air with its fires to a point that staying here becomes uncomfortable!
Therefore, both the whole and the details must be carefully considered, and the operation studied thoroughly to create a truly new dining room type, exemplary, that will live with us pleasantly and joyfully. And so it will also serve us well at all times.
A different way and pace of work demands a different way of life; the time for work and rest is divided differently, and free moments are enjoyed differently. Our lives have undergone changes throughout, and our amusements have changed as well; what was once considered necessary for leisure is now completely overlooked. Thus, the era of long sitting with a glass of beer, with a pipe in a “cozy” smoky “pub,” discussing minor events in our immediate surroundings and broad foreign politics, has come to an end. Today's person has neither the time nor the inclination for such sitting and entertainment—they must utilize their time faster and better. Work is condensed into a cohesive tempo of the day with little rest at noon, and only before the evening is there more freedom for relaxation and leisure. Therefore, it is not possible to sit down for a long meal at noon and to eat slowly in convivial conversation with family or friends: you must hurry. And in the evening? How much time do you have left if you wish to go to the theater, a concert, a cinema, or just pop into a gym? Thus, you must have the option to come to a prepared meal. Such an option is not provided by the old type of "tavern." We demand freedom of choice, clarity, quick service—these are the directives for the new dining rooms. Everyone wants and must take care of themselves and will be best and fastest served.
And so a new type of dining room is emerging; it is coming to us slowly, but it will surely establish a firm hold and spread. What do we want from it? That it be pleasant to stop here: that there be light, cheerful colors, clean air, and fresh food, hygienically prepared before your eyes. There must also be assurance that as pleasant as the appearance is, the whole operation is joyful with the will for the best service.
Let us consider the operation. The prerequisite will be the highest possible functionality: dining rooms are typically located within the city, where it is necessary to save space meticulously in every building. Therefore, necessary spaces are logically arranged next to and above one another, divided into floors and half-floors, to utilize various heights of machines and equipment. Human labor is minimized: processing in the kitchen and transporting to the dining room is mechanized. Hands are replaced by machines: washing machines, peeling and mixing machines, kettles for milk, coffee, soup, etc. Nothing is left to chance: precisely boiling kettles and ovens; refrigeration equipment accurate to half a degree, production of fresh drinks, mechanical equipment for beer dispensing and its storage, organized storage areas and their proper replenishment.
But it is not only goods that require care; equipment and utensils (cutlery) must be valuable not only in their material but also in form and must be suitable and pleasant to use. A large operation dictates the necessity of the best materials that do not wear out and that are easy to maintain. Here, there is no room for saving.
Just as careful as the preparation is outside, so careful is the handling of goods in the dining room. Cooling on buffet tables, in glass cabinets—keeping hot meals in gas and electric heaters, flowing water everywhere—everything visible, lit by sharp lighting—so that there are no shadows of uncleanliness.
Equally important is the demand for fresh air; it must be constantly changed—without drafts, cooled in summer, heated in winter. Ventilation in connection with heating the rooms will be a task that must be solved with particular care. The preparation and cooking of meals must not burden the dining room with unpleasant odors, whether this preparation takes place in separate kitchens or in the dining room directly—it must also not heat the air with its fires to a point that staying here becomes uncomfortable!
Therefore, both the whole and the details must be carefully considered, and the operation studied thoroughly to create a truly new dining room type, exemplary, that will live with us pleasantly and joyfully. And so it will also serve us well at all times.
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