Suppose you went into an American Hotel (a normal low rent one) in 1937 and then again in 1944. How much (if at all) do you think war would have effected the quality of the food in the hotel restaurant between the two?

Followup question: Did restaurants, street food vendors, etc. have different sets of rules for food rationing during the war? I'm curious about how eateries managed to maintain a revenue stream when different foods were being rationed, and whether or not the patrons could just pay cash or were required to surrender certain ration coupons.