Most people might consider the "train crew" to consist of the enginemen at the front and the guard at the back. Those more closely involved in the operating of a railway might consider the travelling ticket inspector and (on the Bluebell) the observation car attendant. Yet there is another important member of the team situated in the middle of the train - the Restaurant Miniature Buffet car (RMB) steward.
RMB No. 1818, one of two on the Bluebell Railway which provide on-train catering facilities for our visitor.
RMB stewards have a unique role in the operation of the train. Whilst they are not essential (the train can run without them), they perform a useful and profitable service of great importance to both customers and staff. Passengers travelling down from Victoria and East Croydon welcome the opportunity to buy a tea or coffee when getting on the train. Similarly engine crews like a soft drink on a hot day and the Kingscote staff get quite upset if they can't buy their cakes! With no fixed catering facilities at Kingscote and a round trip of one and a half hours from Sheffield Park, the RMBs might not be essential but they are a great help to customer relations.
The working day begins about an hour before the first train departs. Having "signed on", the keys and cash box are collected from the buffet and the boiler can be lit. There is then time to check the float and stock the shelves, obtaining fresh supplies from the buffet as required. Having arranged everything to your liking (every steward has their own design!) the flaps can be lowered and given a quick wipe over, and then the RMB is ready for business.
The amount of trade can vary depending on the time of year and the timetable in operation. Table 1 days (two trains in service) are more profitable than Table 2 (when only one train is run), even though there are often two RMBs sharing the business. When there are two buffet cars running, there is normally a certain amount of competition between the crews. The "Park" set normally makes the most money, but it can be close! There is also an unofficial annual competition for the greatest take in a single day.
Although the RMBs are open for the duration of every trip, the majority of passengers seem to prefer buying their food and drinks when the train is standing still. The busiest moments therefore tend to be at Horsted Keynes, particularly in the "down" direction, and Kingscote. On Table 1 days, where the set spends half an hour at Sheffield Park, there can also be some overflow from the buffet building. When there are no customers, the stewards clean the tables, counter and shelves, re-stock the bar and fridge from the store-cupboard, and write the stock list for the following day. Clearing up at the end of the day takes half an hour, but as the last trip is often very quiet, it can be done on the way back from Kingscote. The boiler is shut down, money counted, float made up and bin liners replaced. Any problems are also noted and passed on to the relevant department.
Being an RMB steward is a good way of meeting our customers, and makes a pleasant change from other duties on the railway. There are few fixed qualifications for the job - provided you are smart, numerate and enjoy talking to people, the job can be yours.
New volunteers are always required, so why not contact Margaret Marriott on 01883 713849? Full training will, of course, be given.
Text based on Bluebell News article by Tom Windsor.