What Eating At Restaurants Was Like More Than 50 Years Ago
Looking back at drive-ins, jukeboxes, and the invention of the Big Mac.
By 
Old-school dining traditions have stuck around in the form of classic diners, and some of the country's oldest restaurants make a point of keeping history on display, but a lot has changed since the days of drive-ins and jukeboxes in the late '60s.
Having a phone at the table was a huge deal.
These days, certain restaurants are getting attention by banning the use of cell phones in restaurants, but 50 years ago, it was a big deal to be able to have access to a telephone table-side. Back in the day, your waiter might bring a clunky phone over and plug it into a jack nearby if you had a pressing call to make — but such service was mostly reserved for pricey establishments and VIP diners.
Customers always carried cash.
The convenience of paying your bill with a credit card didn't become a viable option until the system was computerized in 1973, so diners always kept cash on hand. Luckily, settling the check was often as easy as throwing some change on the counter and walking out.
Checks were written by hand.
Old-school diners still keep things simple by scribbling your order onto a pad of paper, but before digital registers became a mainstay, that's how your bill arrived at every restaurant.
Soda shops were on their way out.
In '40s and '50s, drugstore soda fountains were the place to be to socialize with friends over ice cream sodas and egg creams, but chains like Walgreens and Dairy Queen popped up and put them out of business.
But milkshakes were still loved by all.
One thing that did carry over from the soda shop trend? Milkshakes. The blended ice cream drink became a staple order for drive-ins, and still is today.
Fountain Coke was all the rage.
The popularity of Coca-Cola ensured that restaurants everywhere stocked the syrup and had it on tap in the '50s and '60s. The iconic aluminum cans were introduced in 1967.
Then drive-ins took over.
Customers embraced the drive-in trend, which introduced car-side service by "carhop" waiters and waitresses at restaurants like A&W.
McDonald's was having a moment.
McDonald's has been in operation since the '40s, but in the mid-'50s Ray Kroc turned it into the iconic fast-food restaurant it is today by adding drive-in service and introducing beloved menu items, like the Big Mac (which debuted in 1967).
Take-out was a new concept.
With over 1,000 locations throughout the U.S. in 1966, Kentucky Fried Chicken popularized the idea of a "take away" fast food meal, with advertisements proclaiming: "We fix Sunday dinner seven days a week."
Menus were much shorter.
Multi-page restaurant menus that you can browse like a book were unheard of back in the day. Eateries offered a concise list of straightforward mains, sides, and desserts with limited beverage options, and asking for substitutions would definitely get you a dirty look.
But had very elaborate covers.
The contents may have been simpler inside, but it was unheard of to not have artwork or photos with your restaurant on the cover in the '60s.
And the food was way cheaper.
Restaurant prices from the '60s and '70s make today's offerings seem outrageous. A roast turkey dinner, complete with sides, only cost diners 70 cents back in 1963.
Sparkling water wasn't an option.
Servers definitely weren't asking customers whether they prefer still or sparkling water. Other than water, Americans drank mostly soda and beer in restaurants until Perrier exploded the sparkling water industry in the states in 1977.
And the tap water probably didn't taste great.
It wasn't until 1972 that the Clean Water Act passed and it was another two years until the Safe Drinking Water Act was put into effect—both regulate the amount of pollutants in public water systems.
Cocktails were king.
Back in the '60s, most patrons enjoyed cocktails with dinner or the occasional glass of champagne. No wonder drinks like old-fashions and whiskey sours are so heavily associated with the decade.
Teenagers could order booze.
The drinking age was all over the place between 1969 and 1976. Since many states lowered the drinking age from 21 to 18 to match the change in voting age, teens were able to drink beer with their dinner in some parts of the country.
And smoking was allowed.
Though most restaurants had non-smoking sections, it was common for bars and eateries to be shrouded in a veil of cigarette smoke with diners puffing away throughout their meal.
Segregation was a still major problem.
A series of sit-ins were held throughout the '50s and '60s to protest segregation in restaurants and other public places. Though President Lyndon B. Johnson forbid the practice by signing the Civil Rights Act of 1964, black customers often still suffered unfair prices, poor service, and more.
Department stores had dining rooms.
Before the smell of food-court Chinese food permeated shopping centers, sitting down for lunch at a department store restaurant was a common occurrence. Bloomingdale's, Marshall Field's, Macy's, and other stores served simple sandwiches, salads, and desserts onsite, so shoppers could have a leisurely meal while running their errands.
And so did airplanes.
Back in the '60s you could enjoy a white glove service meal IN THE AIR. That bar situation puts our present day food and beverage cart to shame.
7 Things To Know About Being A Private Chef
Healthiest High-Protein Meals At Chain Restaurants
The Most Romantic Restaurants In America
These Are The Healthiest Fast Food Desserts
