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Walter Raymond’s hotel staff was recruited every season from the grand resort hotels of the Northeast (closed during the winter). His son Arthur Raymond wrote in his unpublished autobiography, “The guests, mostly New Englanders, delighted in the imported ambiance.”
The opulent dining hall extended 95 feet in length with a 19-foot high ceiling. A separate dining room for children is at the back behind closed doors next to the kitchen.
Note: While the City of South Pasadena passed an ordinance prohibiting the purchase and consumption of alcohol within city boundaries, The Raymond was the exception.
The silverware pictured above is from the two hotels that once graced Raymond Hill. The spoon and knife on the left (second hotel 1901-1933). The spoon and cake knife on the right (first hotel 1886-1895).
Pictured above is the dinner menu from The Raymond on Sunday, January 15, 1922. Notice the extensive offerings and variety of cuisine at the hotel.
Imagine sitting down for dinner in the Grand Dining Hall at The Raymond. This evening you’ll be served by a highly-trained and experienced staff having a spirited conversation with the Rockefellers, J.P. Morgan, and Andrew Carnegie. On the menu: roast ribs of beef, Yorkshire pudding, and coffee. Oh, and your favorite, a couple of Raymond Special ripe olives!
Throwback Thursday is written and produced by Rick Thomas
