Reception Room

Ascending the gangplank and entering the Ship through the massive steel D-deck door (98/0022.a), the embarking first-class passengers found themselves in the large, horseshoe-shaped Reception Room at the foot of the main staircase. During the voyage, this vast room became the place to see and be seen and, perhaps, to nibble candy from a crystal dish (00/0092) while waiting for dinner companions to assemble. After dinner the Ship’s band congregated here to entertain with a selection of light classical and popular music until 11 p.m.

Even though the Reception Room was located deep in the hull, the room felt sunny and welcoming, thanks to a double row of portholes masked by clever glass panels that incorporated prisms to help disperse the light evenly across the apartment through leaded glass windows (87/0333).

Like the first-class Dining Saloon that it anticipated, the Reception Room was decorated in the Jacobean style with details taken from many of England’s great country houses.

Dining Saloon

Leading from the Reception Room into the enormous first-class Dining Saloon were dramatic doors, their glass panels covered with ornamental wrought iron grills (94/0010). On the other side of these doors was an enormous room that occupied the full width of Saloon or D-deck amidships and seated more than 500 passengers.  If first-class were not fully booked and spare seating available, children were allowed to dine with their parents here in the main Saloon.

Its placement between the second and third funnel casings was no accident.  This location afforded first-class diners the smoothest ride available onboard.  Like the Reception Room, the Dining Saloon was outfitted with a floor of linoleum tiles intricately patterned to resemble a Persian carpet (94/0251).  Cleverly subdivided into semi-private bays and alcoves, the room had an air of intimacy; a place to enjoy sumptuous fare served from silver serving pieces (00/0420a). On April 14th the menu included Filet Mignon Lili, roast duckling, cold asparagus vinaigrette and peaches in Chartreuse Jelly served on delicately patterned china (87/0306.B1) embellished with the White Star Line's recognizable red burgee logo.

Another step forward in the evolution of steamship design was the elimination of rectory-style bench seating.  On earlier ships, space was at a premium and only the best tables sat two, four, or six diners.  The vast majority of passengers sat at long, bench-like tables, which made conversation difficult except for the persons directly across the table or to either side.  With the advent of the new White Star liners, all the tables in first-class were of modest size, ensuring easy conversation with any tablemates.  The old piano stool chairs were also replaced by comfortable armchairs, which harmonized with the décor.