Diners often serve milkshakes and desserts such as pies, cake or ice cream. Much of the food is grilled, as early diners were based around a gas-fueled flattop grill. Diners were historically small businesses operated by the owner, with some presence of restaurant chains evolving over time.ĭiners typically serve staples of American cuisine such as hamburgers, french fries, club sandwiches, and other simple, quickly cooked, and inexpensive fare, such as meatloaf or steak. This small footprint also allowed them to be fitted into tiny and relatively inexpensive lots that otherwise were unable to support a larger enterprise. As a result, many early diners were typically small and narrow to fit onto a rail car or truck. From the 1920s to the 1940s, diners, by then commonly known as "lunch cars", were usually prefabricated in factories, like modern mobile homes, and delivered on site with only the utilities needing to be connected. Some of the earliest were converted rail cars, retaining their streamlined structure and interior fittings. Many diners have extended hours, and some along highways and areas with significant shift work stay open for 24 hours.Ĭonsidered quintessentially American, many diners share an archetypal exterior form. Diners offer a wide range of foods, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook. A diner is a small, inexpensive restaurant found across the United States, as well as in Canada and parts of Western Europe.
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