The Titanic’s Atlantic crossing was planned to take between six and seven days. (On the night it went down, the ocean liner was an estimated two days from its New York destination.) To feed the 2,223 passengers and crewmembers for a week, the ship carried large amounts of fresh and canned provisions, drinking water, milk, and bottled drinks, including 1,500 wine bottles and 20,000 bottles of beer. The price of meals was included in each passenger’s ticket. Predictably, those travelling first-class were offered an elegant, varied menu, prepared by a well-paid chef. But travelers of all classes reported food on board the Titanic to be good and plentiful and meal times to be pleasantly sociable occasions. In addition to vast food supplies, the ship was equipped with a large number of pots, pans, dishes, cups, glasses, and cutlery. A pre-departure inventory noted that the ship carried 127,000 pieces of tableware. Somehow, stacks of white bowls survived the tumult of the wreck and the crushing water pressure at that depth (6,000 pounds per square inch), though the wooden shelves rotted away.