harryadkins wrote:Many long distance trains used an order similar to this:
RPO
Baggage
Coaches
Diner
Sleeping Cars
Lounge
Observation
There were lots of variations, so anything goes...
To amplify on Harry's comments, as a pretty hard and fast rule into the mid-'60s, when RPO routes began to disappear rapidly, the
working RPO was always the first car after the power, so that if anything happened to disable the train, the power and the RPO would cut off and run on schedule. The was a matter of U.S. Post Office regulation. The only exception to that was when the express cars (either dedicated baggage cars or passenger-equipped boxcars and refrigerators) ahead of the PRO were carrying storage mail, which is what mail that was pre-sorted and bagged by destination was called back in those days. In such a case, these cars would accompany the working RPO if the train was disabled. Following these were typically cars in Railway Express Agency service, and then the working and non-working baggage cars. This is the primary reason you'll see these types of cars referred to as "head end cars" in the most of the popular railway literature.
Most long distance trains I rode placed the dining car between the coaches and first-class (sleeping or parlor cars) for a variety of reasons, but the roots of the practice are found in most railroads' first class service being operated by the Pullman Company (this was prior to the Government breakup of Pullman in the early-'50s), and therefore hauled by contract. Lounge cars, typically also operated by Pullman, were typically placed in the middle of the sleeping cars, and most observation cars also functioned as lounge cars, typically serving drinks and light snacks. In some cases, the Pullman Company also operated the train's dining car service. There were exceptions to this, typically in the cases of trains that dropped and/or added sections to other destination en-route. The New Haven tended to run their parlor cars between New York and Boston on the head end (probably to minimize the walk to the station concourse at Grand Central and South Station, while running them in the more conventional position on through trains from the Pennsy and the northern New England carriers. Some railroads' premium trains ran two dining cars, kitchen-to-kitchen, and both the NYC and the Pennsy ultimately replaced this practice with twin-unit diners.
By the early-'60s, most of the premium services had disappeared, and the order of passenger-carrying cars in the consist became more a matter of convenience for the yard crews. I remember dining cars placed right behind the head-end cars (railroad commissary operations were often adjacent to the mail, express and baggage facilities), and I've seen them on the rear end of the consist, for apparent reason that I could discern, unless the car was being turned at an intermediate station for service in the return direction. Southern did something like this is the latter days of the
Southern Crescent, west of Atlanta: the diner was always second-last, in front of the dome, because the diners and the dome turned at Atlanta by that time, and this was a convenient way to add and drop the cars on the western part of the run.