Haus Vaterland metres deep, panoramas, and lighting effects, and served appropriate food; it was an early example of modern theme dining or experiential gastronomy. While the main shows took place in the ballroom, each theme restaurant also had musicians of the appropriate origins on staff to complete the dining experience, including at least six dance bands. A central kitchen occupied the entire top floor, connected to the different dining establishments by pneumatic tubes, through which orders came up, and dumbwaiters, by means of which food was sent down and dirty dishes sent back up; conveyor belts at kitchen level transferred the dishes
Galley (kitchen) the movement of the ship. For this reason galley stoves are often gimballed, so that the liquid in pans does not spill out. They are also commonly equipped with bars, preventing the cook from falling against the hot stove. A small kitchen on deck was called a caboose or "camboose", originating from the , which is still in use today. In English it is a defunct term used only for a cooking area that is abovedecks. The Douglas Aircraft DC-3 was the first airplane with a planned galley for food service. Galleys on commercial airlines typically include not only facilities