This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The hotel man, as already observed, will find himself pulling the other way from a great number of his guests who, want to make a good square meal out of the one o'clock lunch, and as the waiters and cook6 are disposed to be accommodating he may soon find that the lunch is bigger and costlier than the evening dinner if he does not act with firmness to keep it down, and with equal firmness to close the doors at the stated time, otherwise the lunch is the longest drawn out and least satisfactory of all meals; very few people can be satisfied with it in any case.
Dinner from 5:30 to 8.
Al Dishes ordered not on Bill of Fare will be charged a la Carte.
Peculiar circumstances sometimes cause a deviation from general rules. The writer was once concerned in a place where the lunch was by four or five times a better meal than the evening dinner, both in the number of people and in the dishes served. It was a fine hotel at the end of a railroad which brought daily excursions at half past twelve, too early to have dinner in any first-class hotel, so, lunch it was called, and that being a pleasure resort, with a brass band playing, the lunches were immense, though the dinners were very modest affairs for only a few regulars.