Westbound the inbound crews have to have the train cleaned before they arrive, so plastic cutlery and paper plates can go straight into the bin, no (or little) washing up required.

That reminds me of the UK's Bristol to Birmingham service (and points beyond). It's under 2 hours, about 100 miles. Buffet car opens about 1/2 hour into the trip and closes 30-45 mins after that "for stocktaking purposes while we change crews in Birmingham". Why stocktaking takes longer than selling is beyond me. My point being they should limit non-customer activities to outside of customer hours. Do hotels clean your room on your morning of departure before you've left the room?

quote:

---

Originally posted by geoffm:
Westbound the inbound crews have to have the train cleaned before they arrive, so plastic cutlery and paper plates can go straight into the bin, no (or little) washing up required.

---

One exception to this was a late arrival on the California Zephyr into Chicago, running 7 hours late where we and the entire train were served free tinned stew in paper bowls. Arrival in Chicago was shortly after so they wouldn't have wanted to wash up 300 dinner plates and cutlery (fair enough I say!).

If this is "the wave of the future", oh, oh!!!

Enjoyed the Southwest Chief (SWC) portion of the trip (LA to Chicago). Appreciated the scenery of the SWC a lot more than in my previous trips. We had two sets of commentary between Gallup, NM and La Junta, CO (Native American and Volunteer Rangers from the Rails & Trails program). This was a really nice and added to the trip! Met some nice people aboard this train and enjoyed the rest and relaxation while travelling. I slept soundly through the night with minimal tossing and turnings - unlike the Chicago - NYP leg of the trip aboard the Lake Shore Limited.

Unlike the Lake Shore Limited, the dining staff on the Southwest Chief had a very poor attitude. I was really shocked by some of their actions. On my previous Southwest Chief trips, dining staff has usually been very good - so not sure what happened this time. We had silverware and china though - except for dinner leaving LA! Food was average - have had better on Amtrak. On the Southwest Chief, we had an older diner, older Sightseer Lounge, about 4 coaches, renovated Superliner I sleeper (where I was assigned), an older Superliner I, Transition Dorm (no revenue space being sold there), and several Express and Mail cars tacked on the rear.

Of all the Chicago - NYP trips I have taken over the past three years (via Capitol Limited, Three Rivers, Lake Shore Limited), for business or pleasure, this had to be the worst trip. I'll refrain from some of the details, but some highlights:

Departed Chicago eastbound on the Lake Shore Limited on July 4th. We were delayed nearly an hour out of Chicago due to servicing the diner and some sort of problem with the lounge. I believe they were awaiting the plastic silverware for the diner! All connecting long distance trains were into Chicago so no late departure due to that. Purely an Amtrak serving delay that was probably avoidable - as the equipment had been in the station nearly all day.

Dining crew on the "Late for Sure" was also more to be desired - good attitude, but took forever to get drinks and food. Sat at the table for at least an hour and half awaiting a western omlette. Diner was ancient and Viewliner was showing its age.

Sleeper attendants were pretty good on both trains.

quote:

---

Originally posted by geoffm:
One exception to this was a late arrival on the California Zephyr into Chicago, running 7 hours late where we and the entire train were served free tinned stew in paper bowls.

---

On the CZ four years ago, when we were running about 4 hours late into Emeryville (but weren't served dinner, which made me a kinda cranky at the end), I was talking to the cafe attendant. She said they always keep a supply of canned stew on board for emergencies and extreme delays.

------------------
Sing to the tune of Humoresque:
Passengers will please refrain,
From flushing toilets while the train,
Is standing in the station,
I love you.

That's a lot of tins of stew though. Where do they store it along with all the other food? Even 300 paper plates take up an appreciable amount of space, along with plastic cutlery.

Has anyone any photos of the kitchen area of the diner?