After the end of World War II, Poland became a communist country which joined the Warsaw Pact. Some restaurants were nationalized. The communists envisioned a net of lunch rooms called "bufet" for the workers at various companies, and milk bars for the public. The majority of restaurants that survived the 1940s and 1950s were state-owned. Workplace lunch rooms promoted mostly inexpensive meals, including soups of all kinds, meatballs and pork chops, and staples such as placki ziemniaczane/kartoflane (potato pancakes), placki z jablkami (apple pancakes), kopytka (potato gnocchi), leniwe (farmer's cheese gnocchi served sweet) and pierogi. A typical second course consisted of meat cutlet served with potatoes or buckwheat and "surówka" (raw, julienned vegetables). The popular Polish "kotlet schabowy" is a breaded cutlet similar to the Austrian Wiener schnitzel and the Italian and Spanish Milanesa.