12 Ways Dining Out Has Changed Since the 1950s

Food is a big part of our lives, and many of us enjoy eating out. Whether grabbing a quick lunch from a fast-food joint or something more flashy in a gourmet restaurant, we all love a meal we don’t have to cook ourselves. But how much has dining out changed over the last seventy years?

When I talk to my mom about growing up as a teenager in the fifties, I find something romantic about that era. Perhaps it’s movies like Grease that draw me with their pink-filled diners. Or maybe it’s the way they dressed for dinner?

Whatever the appeal, one thing is clear: things have changed a lot since then, and not necessarily for the better. I wonder if my mom’s memories of dining out in the 50s make you want to step back in time the way they do me.

Dress Code

When my parents courted in the late fifties, dining out required a dress code. Men wore suits and ties, while women wore elegant dresses, often complemented by gloves and hats. This wasn't just about looking good; it was a cultural norm that showed respect for the occasion and those around you.

Many restaurants had a “jacket required” policy for men; some even kept spare jackets for those underdressed.

Menu Simplicity

The choice of menus today is often overwhelming, and it’s easy to end up with menu envy from stress ordering due to the number of options. In the 1950s, it was different. Menus were straightforward and reflected the limited availability of ingredients.

Hearty American dishes like meatloaf, mashed potatoes, and apple pie dominated. Many menus back then didn't list prices next to each item. Instead, they had price categories at the bottom of the page, corresponding to letters next to the dish names, a system designed to make menus look cleaner and less cluttered.

Dining Etiquette

Manners were everything in the 50s. I always remember Mom telling me when I was younger, “Good manners cost nothing, young lady.” People knew how to use each piece of cutlery, and children learned table manners from a young age as a fundamental aspect of social etiquette.

My grandparents taught Mom to sit up straight, never place her elbows on the table, and wait until everyone was served before beginning to eat. In restaurants, waitstaff adhered to a “silent service code,” meaning servers communicated with gestures to avoid disrupting diners and maintain a quiet dining atmosphere. Can you imagine that happening now?

Cash Transaction

In the 1950s, cash was king when dining out. Credit cards were a rarity, and electronic payments were decades from becoming regular. Restaurants operated almost exclusively on cash transactions, meaning patrons needed to ensure they had enough physical money to cover the bill.

Many restaurants had a cash register at the front, and it was customary for diners to walk up to pay their bill at the end of the meal rather than settling it at the table.

Diner Culture

Diners were central to American dining culture in the 1950s. With stainless steel finishes, neon signs, and checkerboard tiles, they were exactly as depicted in movies like Grease and Back to the Future. They were reminiscent of late-night outings with friends crowding into a booth, dropping a nickel into the jukebox, sipping on milkshakes, and sharing fries.

Live Entertainment

Upscale restaurants and supper clubs had live music ranging from jazz bands to cabaret shows. Some restaurants had in-house bands, often taking requests shouted from diners. Supper clubs combined good food with live entertainment and usually featured a set menu with multiple courses.

In places like Hollywood and New York, supper clubs attracted movie stars, musicians, and socialites, becoming the go-to spots for seeing and being seen.

Technology

Cell phones didn’t constantly buzz or ring in the 1950s. People focused entirely on their companions and the ambiance around them without the distractions of phone calls, text messages, or social media updates. Restaurants often had phone booths where guests could make calls without disturbing other diners.

My mom has a strict “no phones” policy at the dinner table, which I prefer. Instead of phones, we have conversations when we’re eating and talking about our day, rather than scrolling endlessly and sitting silently.

Formal Service

Formal service was more prevalent in restaurants and not reserved only for fine dining, as it is today. Things like crumbing a table were common practice. I learned this in a gourmet restaurant I worked in as a teenager.

You use a small scraper to clear any crumbs from the tablecloth, ensuring a clean and tidy space for the next course.

Dietary Awareness

In the 1950s, restaurants did not cater to food intolerances because most people had never heard of them. You certainly wouldn’t find gluten-free options on the menu, and even being vegetarian wasn’t a thing. A “diet plate,” typically featuring a hamburger patty and a side of cottage cheese, was about as close as most restaurants got to addressing dietary restrictions.

Homemade Dishes

In the 1950s, hearty, old-fashioned homemade food was the order of the day in many restaurants. Meals were made from scratch using fresh, locally sourced ingredients. Some restaurants even had their own gardens or relationships with local farms to ensure the freshness of their produce.

This practice made everything more homely. Restaurant owners shared stories about the origins of their recipes, which were passed down through generations.

Drive-Ins and Car Culture

Drive-in restaurants were massive during this era. Teenagers gathered on Friday nights, and the latest rock ‘n' roll hits played over the car speakers. It was a new way of dining where you didn’t need to leave your car to get your food.

Many drive-ins had carhops on roller skates to deliver food directly to the car. The closest we have today is drive-through fast food restaurants, but it’s not the same.

International Cuisine

While you might have found family-run trattorias serving spaghetti and meatballs in New York, they weren’t so common in other parts of America. Italian food was a novelty and a far cry from the usual meat and potatoes. The American dining scene predominantly focused on traditional, locally sourced American dishes with limited exposure to international cuisines.

My mom didn’t try Chinese food until the 1980s, and she had never heard of sushi or tacos. Over the decades, increased migration and cultural exchange introduced more diversity in food options.