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The Rise and Fall of the Automat自动贩卖餐厅的兴衰史It all sounds so futuristic: a restaurant without waiters, without workers behind the counter, without any visible employees whatsoever, where you simply feed your money into a glass-enclosed kiosk, remove a steaming plate of freshly made food, and carry it to your table. Welcome to Horn & Hardart, circa 1950, a restaurant chain that once boasted 40 locations in New York City and dozens more across the U.S., at a now-distant time when automats served hundreds of thousands of urban customers every day.这听起来很是未来话：餐厅没有服务员、前台没有接待员、不管怎么，随处都看不到事情人员，你只需要简朴的将钱放进一个玻璃包裹的自助机里，然后取出一叠热气腾腾，新鲜出炉的美食并拿到自己的桌上。
052021-02-17
