This is topic ‘Contemporary and Fresh dining’ on the CL and LSL. in forum Amtrak at RAILforum.


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Posted by palmland (Member # 4344) on :
 
Guess this is not surprising from our Ex Delta CEO for Amtrak. From Trains newswire:

“In a press release issued Thursday, Amtrak announced “contemporary and fresh dining choices” for sleeping-car passengers on the Chicago-Washington Capitol Limited and Chicago-New York/Boston Lake Shore Limited — cold meals delivered to their roomettes or bedrooms, or eaten in a private café or lounge car. The new service, replacing traditional dining-car service, begins June 1.

The release cites lunch and dinner choices such as “chilled beef tenderloin, vegan wrap, chicken Caesar salad, or turkey club sandwich,” and breakfast options including “assorted breakfast breads with butter, cream cheese and strawberry jam; Greek yogurt and sliced seasonal fresh fruit.”

It does include drinks including glass of wine, beer, or mixed drink. Should help forgetting the cold food. Here is the link:

Amtrak dining on CL and LSL
 
Posted by Gilbert B Norman (Member # 1541) on :
 
From Crowne Plaza Ravinia Atlanta--

Here is a Railway Age column regarding this "enhancement" of cold meal plates:

https://www.railwayage.com/passenger/intercity/want-airline-food-take-amtrak/

Fair Use:


I suppose the rest will not be far behind - including Auto-Train.

I just may have made my last overnight Amtrak trip.
 
Posted by yukon11 (Member # 2997) on :
 
The US DOT, back in 2005, did a analysis of how to reduce costs and amenities on Amtrak trains.
From the report:

"There are a number of options that should be explored that may provide food service for passengers at no net cost to Amtrak. Options for reducing costs for food service through initiatives or prototype test projects on several long-distance routes could include raising
food prices, outsourcing, having passengers obtain meals in stations during regular
stops, distributing boxed meals that have been prepared off the train, selling packaged food from carts on the trains, or redesigning the lounge cars so that they generate sufficient revenues to offset costs".

*********************
Why couldn't Amtrak consider some of the above before deciding upon the cold box Purina beef on toast fare? The new box meal choices sound a lot like the fodder handed out on Amtrak #28, the last time I took it. I do think it's the opening shot for dismantling the LD trains, and they are progressing famously.

Richard
 
Posted by Gilbert B Norman (Member # 1541) on :
 
From Crowne Plaza Ravinia Atlanta

Richard, you use the phrase" dismantling the LD trains" as in discontinuing the trains or merely stripping them of amenities.

I think the latter; what counts to the "Benefactor Critters" is that they run.
 
Posted by yukon11 (Member # 2997) on :
 
I'm sure, Mr. Norman, that our esteemed politicians will not allow discontinuing the LD train through their state. I guess the LD train will always be there, like death and taxes. However, how long will passengers tolerate the situation? I can't imagine traveling from Chicago to the west coast, on the Builder or Zephyr, with the kind of meal service that they are going to get on the Capitol Ltd. and the Lake Shore Ltd.

Richard
 
Posted by palmland (Member # 4344) on :
 
Trying to be optimistic, there are a few things I like about these changes including a lounge dedicated to sleeper passengers, particularly the SSL that will be used on the CL. It will be nice to have the complimentary glass of wine there and the dinner available without the sometimes officious LSA and incessant announcements and the mediocre food. Apparently Amtrak plans in the future to offer meal pre-selection, according to one report:

“The revamped meal offerings will be a more sustainable approach for F&B meal items producing less waste and providing a more contemporary food service model and product (with in room service) for our premium passengers. In future phases, our customers will be able to pre-order/pre-select meal options prior to departure. “

If that includes a hot meal dinner selection, I can live with these changes. The days of fine dining in a nicely appointed dining car with professional service are gone and have been for many years.
 
Posted by MargaretSPfan (Member # 3632) on :
 
Questio:
Where is the Congressional outcry against the tens of billions of dollars in federal subsidies of all sorts that the aviation industry and the highway builders get? Crickets.....

All this talk by Congressmen and women (and their supporters) about the deficit poor Amtrak runs in its food budget is truly making a mountain out of a molehill. Yes, I know, PRIIA requires Amtrak to stop running a deficit in its food budget, but that part of PRIIA is not at all a good business decision, as it removed one of the main reasons people ride trains -- to have a nice meal in the diner while traveling through interesting and often beautiful places.

Amtrak should try to increase its revenues, instead of only cutting expenses. One good way to increase dining car revenues would be for Amtrak to do what some pointed out elsewhere: keep the dining car -- the most expensive car in a passenger train -- open 24 hours a day, instead of the ~ 9 hours a day it is open on all trains. This worked very well not so long ago, and is a win-win for everyone. The passengers liked it, the crews liked it, and the revenues from the diners were up a lot. People could eat when they were hungry. The practical details can be easily woRKed out.

In general, Amtrak needs to again advertise its its services and needs to use the best creativity ad positive ideas to grow its business, and to turn its corporate back on the idea that the best way to run Amtrak is to cut as many of its expenses as possible.

Mr. Anderson:
Please -- Be positive. Grow your business, and please seek out people with good ideas who can improve passengers' on-board travel experiences. Many of us have some pretty good ideas that may well help to improve Amtrak's bottom line.

Thank you.
 
Posted by DonNadeau (Member # 61606) on :
 
If Amtrak continues with this, why not as least at originating stations load airline-type meals that could be heated?

That's what Mr. Andersen provided to his Delta first-class passengers.

For example, northbound on the Coast Starlight passengers boarding between LAX and SBA would receive a hot lunch.
 
Posted by palmland (Member # 4344) on :
 
Don, let's hope Anderson backs off his ill conceived idea to serve only cold food. I believe I read that he hired the guy that ran Delta's in flight services. He should be made to ride the Texas Eagle end to end eating only cold food from the cafe.
 
Posted by yukon11 (Member # 2997) on :
 
The RPA (Rail Passengers Association) addressed their concern about "contemporary and fresh dining" during their spring meeting. From their discussion:

"We understand that Amtrak is under a Congressional mandate to at least break even on food and beverage costs but serving cold meals on an overnight train service has been tried before and it resulted in lower ridership in premium services and was reflected in lower revenue,” said Rail Passengers Chairman Peter LeCody. “Even most airline passengers get a hot meal for dinner on overnight flights. Amtrak management needs to rethink their strategy."

Another thing addressed:

"Amtrak’s idea to reduce service on certain national network overnight trains to less than daily service by expanding shorter segments with more than one round trip daily"

********************************
Does that mean Amtrak is considering reducing some of the LD trains, such as the Builder, Zephyr, SWC, & Starlight to less than daily?

Richard
 
Posted by DonNadeau (Member # 61606) on :
 
Fred Frailey has posted his view of this situation on Trains, with FREE access to non subscribers.

http://cs.trains.com/trn/b/fred-frailey/archive/2018/04/23/meals-on-wheels-oh-my.aspx

I must say that I agree with most of his points.
 
Posted by MargaretSPfan (Member # 3632) on :
 
I would politely say to Mr. Anderson that if he really wants to appeal to millennials, he has to see to it that good food is provided on all Amtrak trains. Millennials tend to be "foodies", and they will not patronize restaurants that offer poor-quality food.

And I would think that millennials will not be satisfied with having only a cold sandwich for dinner. That will not fly (pardon the pun!).

As I said in my post above when I edited it, Amtrak really needs to grow its business, and needs to stop cutting services and amenities. There are a lot of good ideas that a number of us have that could help Amtrak grow its business, which it really needs to do.

And of course, Amtrak must offer food that is always of good quality and well-prepared, even if it is just microwaved, and all of the on-board staff and crew need to be pleasant and professional all the time.

There is no reason to ever serve anyone poor-quality food that is poorly prepared. Amtrak must offer consistently good service, and this includes the fod they serve.

Anderson should go to Congress and ask them to remove the PRRIA provision that requires Amtrak to break even on its food service, and we should contact our Congressional representatives and senators and asd for that provision to be removed.
 
Posted by yukon11 (Member # 2997) on :
 
A synopsis of an April 19th meeting, with Mr. Anderson and RailPAC.

https://is.gd/ScEFAr


Richard
 
Posted by DonNadeau (Member # 61606) on :
 
Oh, wow. That was depressing.

Each state regardless of population has two senators. Each state regardless of population has at least two representatives.

That in my opinion is the hope we have for continued long-distance service.

The solely short-distance corridor plan, if successful, will end service to most states and that will not go over easily.
 
Posted by palmland (Member # 4344) on :
 
The report did say this: “ I noted that he did not specifically say that the long-distance trains would go, only that corridors are the future.”

So, I’m not ready to say the end is near for LD trains. Will it look different, I hope so. Remember the often quoted “only through change can things remain the same.” Nothing wrong with developing new corridor services, even if it means redesigning some of the more marginal trains like the Sunset/ Texas Eagle and Cardinal and perhaps the three trains in the Silver service. The other LD trains will soldier on until the Superliner fleet falls apart.

Similarly, the proposed dining service is lacking one thing to make it acceptable if not an improvement: a hot meal selection. If Anderson can do it for Delta first class, I’ll bet we’ll see it as the new service gets tweaked.

What I do hope, but am not optimistic, is that a few trains will actually see upgraded service wtith sleeper lounges as well as diner with full menu service such as the Starlight, CZ, Capitol, and Meteor. Charge a premium if you must, but the PR value as well as increased revenue would benefit both passengers and Amtrak.

Guess this make me hopelessly optimistic or naive, but I really don’t think ‘the end is near’.
 
Posted by DonNadeau (Member # 61606) on :
 
Thank you. That all could happen.

To me the final structure may likely depend to large degree on the politics of it. And, hopefully the longer Mr. Anderson is there the more he will appreciate what perks bring revenue. These days airlines compete for business (read higher paying) customers most aggressively with perks.

In my opinion, if for example the two senators from West Virginia want the Cardinal badly they will likely keep it.
 
Posted by yukon11 (Member # 2997) on :
 
Mr. Palmland and Don, I appreciate your optimism and I sure hope your long term outlook will prove to have merit.

What bothers me, concerning the RailPAC meeting, is Mr. Anderson's demeanor which was described as "angry and agitated". Also his (PRIIA) comment showing his unrelenting determination to cut meal cost ("that's what the law says").

With regard to Mr. Nadeau's post of the Fred Frailey column, I'm not sure I am interpreting this correctly, but Frailey seeems to suggest the cold meals on Amtrak #28, the eastbound Portland leg on the Builder, have passenger acceptability. All I can say, having tasted the cold plate meal, I hope Mr. Frailey gets a chance to sample.

However, I remain guardedly optimistic if political pressure can arise from Amtrak passengers and politicians.

Richard
 
Posted by palmland (Member # 4344) on :
 
Richard, we haven’t been on the EB eastbound from Portland so we haven’t sampled the dinner. But, on our westbound trip we thoroughly enjoyed our breakfast. It seemed much better than Amtrak’s normal continental breakfast.

But then it may be because the SCA brought it to our room (he offered to do it, we didn’t ask). It was very pleasant relaxing with our bed still down and enjoying our morning coffee and breakfast as we followed the Columbia river, a cruise ship, and a UP train on the other side.

But, I agree, a cold meal just doesn’t work for dinner. Fortunately, if you’re taking the LSL or CONO from Chicago, dinner before boarding the train is a much better alternative. I suspect we’ll resort to getting some very good ‘to go’ food along with a bottle of wine before we board. We did that once for the SWC out of LA because of its abbreviated dinner and enjoyed it very much.
 
Posted by DonNadeau (Member # 61606) on :
 
Fred hasn't failed us.

"My other suggestion is to adopt a dining car menu like Amtrak offers its first-class customers on Acela—precooked and prepackaged food that is heated and served on board. These meals taste at least as good as what comes from today’s dining cars and usually better."

Especially if as Fred advises Amtrak goes to a cashless payment system the mode of service he suggests should permit the required savings. Other than a basic hygiene course you don't need a cooking school degree to heat & serve airline-type meals or even much space.

I too was disturbed by the following:

"What bothers me, concerning the RailPAC meeting, is Mr. Anderson's demeanor which was described as "angry and agitated". Also his (PRIIA) comment showing his unrelenting determination to cut meal cost ("that's what the law says")."

That anger if accurate especially bothered me.

I hope that his mind will be open to alternatives to reaching "what the law says." such as providing hot food in some situations.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Elsewhere, i.e. another site, they're talking about "man the barricades" by suggesting that the OBS staff solicit passengers to sign petitions to preserve existing full service Dining on Capitol and Lake Shore Limiteds.

THAT is "going over the top".

We are talking sixty employees, if even that who could be adversely affected. Those employees will exercise seniority displacing "younger" employees. Someone may get furloughed, but I doubt if for too long. The "hiring hall" might not have much activity - for a while.

So I doubt if there will be too many takers, but activism has never "exactly been" part of my DNA.
 
Posted by yukon11 (Member # 2997) on :
 
Fred Frailey has an interesting post on the current TRAINS website, titled "My Big, Bad new Amtrak". In an attempt to economize (ala Mr. Anderson, I presume) he suggests (among several other things) the following:

*Eliminate the Lake Shore Ltd., the Silver Star, & Cardinal.

*Run the Pennsylvanian from New York to Pittsburg. Have it a full service train with a dining car and at least 3 sleeper cars.

*Run the Capitol Ltd. from Washington, DC to Pittsburg. Also a full service train with dining car and at least 3 sleepers.

*Combine both of the 2, above, to form one train between Pittsburg & Chicago. Use equipment from the 3 discontinued trains (LSL, Star, & Cardinal).

I would provide a link to Mr. Frailey's article, but as it is from the TRAINS website I don't know how appropriate it would be.

I also can't form an opinion of Mr. Frailey's suggestions as I'm not all that familiar with Amtrak east of the Mississippi.

Richard
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Links are fine, Richard, for all you have done is tell a reader where to find something.

Now the rightsholder of the material may choose to restrict access to such, and that is the holder's prerogative.

But in this case, the above is a non-issue, as the Fred Frailey blog is open content:

http://cs.trains.com/trn/b/fred-frailey/default.aspx
 
Posted by yukon11 (Member # 2997) on :
 
OK, thanks for the information, Mr. Norman, and thanks for the link.

He doesn't say anything about changes to the Builder, Zephyr, or SW Chief.

I don't agree with him on establishing a LA to Las Vegas train. The flight is only 1hr-15 min. out of LA. I would rather see a Salt Lake City to Portland connection.

Richard
 
Posted by mgt (Member # 5479) on :
 
Since we first became aware of Amtrak after my retirement in 2000 we have enjoyed many long distance trips, north/south and east/west and the dining car has been an integral part of our enjoyment. No, it is not haute-cuisine and no, it does not compare with meals enjoyed on the East Coast of British Rail or the Queen of Scots Pullman as it meandered on its circuitous route from Leeds to Edinburgh via Harrogate. But breakfast and dinner have always been enjoyable, one or two memorable, particularly a perfectly cooked simple steak on the westbound summer Empire Builder. We must have been lucky with crew because we have never encountered rude or surly dining car staff; one or two indifferent sleeper attendants but nothing worse.
The idea of a cold meal does not thrill me, but it would probably be acceptable if a separate dining area were provided. Picnicking in my bedroom does not appeal. It seems to me as if this idea has been floated, perhaps with a view to gauging public/press reaction?
Also throughout the time we have used Amtrak meals have been constantly under revision and various "improvements" mooted. Dining cars have never made a profit but if you are going to spend two days on a train the food and the environment in which it is served is of some importance. I have read that the Southern Pacific in the pre-Amtrak did its utmost to make passengers feel as uncomfortable and unwanted as possible to deter them and thus justify closing down the service but several of the above comments imply that the future of most LD services is politically assured for the foreseeable future. If that is the case then passengers are surely entitled to decent catering.
We have certainly enjoyed the food on Acela but would providing that type of food operation for all or most LD trains be any more financially viable? Would it work logistically? Most of the dining cars we have used have run at full capacity for all meals during the time the cars were open.
Next year we hope to use the Texas Eagle from Chicago to Austin. What are the chances of full dining car service still being available?
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Fresh Choices...we are committed
 
Posted by yukon11 (Member # 2997) on :
 
McDonalds never looked so good.

Richard
 
Posted by palmland (Member # 4344) on :
 
You are so right, Richard.

Why don’t they apply the cost of a free alcoholic drink to offering at least one hot entree. I’d much rather BYOL anyway.

Heck, just charge for the ‘deluxe’ breakfast - bacon and eggs!
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Lest one wonder (source: wiki)
Oh and finally,
mailto:VP.CustomerExperience@amtrak.com will surely be flooded; positive or negative "those who ride, can decide".
 
Posted by mgt (Member # 5479) on :
 
The Breakfast option is very disappointing; nothing warm and a bizarre mixture of health foods with some very high calorie options. My wife would enjoy the former. The so-called entrees are probably acceptable, probably healthier than many of the previous items, depending on the number of calories in the dressings. Much will also depend on the temperature at which the meals are served. Most service stations and many sandwich bars serve their ready made products much too cold. (Amtrak's probable answer: Passengers will be able to consume their meals at a time convenient to them). Will cutlery be metal or those abominable plastic things? Will there be adequate "crockery" or are passengers expected to eat from the containers? As always, much is a matter of taste, but it is the lack of choice to which I object most.
 
Posted by yukon11 (Member # 2997) on :
 
Why couldn't Amtrak, on all LD trains, offer the meals they serve for first class Acela passengers? The meals are precooked and prepackaged, then heated and served on board. Many feel the meals are from adequate to good.

https://is.gd/676Tob

Richard
 
Posted by Gilbert B Norman (Member # 1541) on :
 
There's something happening....

The "Fresh and Contemporary" menu has been withdrawn from the website; a generic "contemporary" news release has been posted. No specific mention of menu items - nor "Caliente o Frio".

Somehow I think One Mass is in crisis mode (not that it is ever otherwise) at the moment.
 
Posted by MargaretSPfan (Member # 3632) on :
 
This may *only* mean that Amtrak has learned not to publicize that bad idea (and other bad ideas, as well) *not* that they are going to drop any or all bad ideas.

I hope I am wrong about this. But I am pretty sure I am not.
 
Posted by sojourner (Member # 3134) on :
 
The worst thing about this is that there is no dining car--right?
 
Posted by George Harris (Member # 2077) on :
 
Try the snack bar car like used on the California service. I am no fan of California but I consider their train service good and one of the best things they do. However, DO NOT go to the non-reclineable and and non rotatable seating they use.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Here they are ten days out from "launch" and they evidently have scrapped one menu, and thus far have not publicized a replacement.

At this point, "betcha no change" on June 1. They might publicize some tag name like "Amtrak Fresh" tween then and now, but it will be like United Airlines and their Polaris - big rollout followed by, save twelve aircraft, nothing.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
"Dinner in the Diner, nothing could be finer"

http://facebook.com/esparail/posts/1823865014326639

Looks like the Antipasto; fka "Charcuterie".

Reports elsewhere that V-Chows have been added to each 448-449 set.
 
Posted by mgt (Member # 5479) on :
 
That looks very basic. Also a further contribution to landfill and the amount of plastic sloshing around the environment.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
From the latest Menu, looks like the "VP-Customer Experience" has moved on. Bigger and better? Who knows.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Look what TRAINS Newswire reports today.

Fair Use:
Now what remains is how "Kleiner Fuherer" Magliari defines "shortly".
 
Posted by palmland (Member # 4344) on :
 
It took feedback from their customers (aka passaengers) to know they wanted a hot meal!? I think Anderson and his staff have some good ideas to save money and provide a decent service, but their execution is terrible.

And make no mistake, a more efficient (less wasteful) Amtrak will be good for its paasengers and even railfans in the long term. It’s the only way LD service has a chance of surviving.
 
Posted by yukon11 (Member # 2997) on :
 
I agree, Mr. Palmland, that a more efficient Amtrak is desirable and necessary. I don't have a problem with Amtrak seeking to cut costs. However, draconian cuts in food quality and dining car availability, I think, are very much counter-productive.

I have a short list of pet peeves. [One of which is guys who wear $700 Brooks Brothers sport coats over Levi's jeans].

But back to the point. My Amtrak pet peeve is their unwillingness to test market new concepts, ideas, and services. Why couldn't they reinstate the Pacific Parlor Car by means of a surcharge to the cost of a sleeper? Why not greatly up the cost of a meal, in a dining car, as long as the quality of the food is, at least, of "Dennys" standards? Why not test market these ideas, say on just one Amtrak LD train, over the summer months. If it doesn't pan out, well, it doesn't pan out.

Richard
 
Posted by palmland (Member # 4344) on :
 
Good suggestion, Richard, but as we know Amtrak is not noted for their marketing innovations. I suspect they are very much in the ‘one size fits all’ mindset. Presumably to standardize operations and maintenance. But who knows, maybe some of your suggestions are what Anderson has in mind when he was recently talked about the possibly upgrading service on some ‘experiential trains’. We’ll see.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Take this for what it be worth; there is an unsubstantiated report (isn't that called a rumor?) at another site stating that "Fresh and Contemporary" will offer a hot Dinner entre' such as Short Ribs.

Stay tuned.
 
Posted by yukon11 (Member # 2997) on :
 
I would hope, Mr. Norman, that a hot meal would also include breakfast and lunch. Hopefully the return of the railroad french toast.

Richard
 
Posted by yukon11 (Member # 2997) on :
 
A great illustration of the old adage, "a picture is worth a thousand words".

https://is.gd/8Ta7QX

Too bad Jim didn't get a chance to sample the chilled paper mache roll.

Richard
 
Posted by palmland (Member # 4344) on :
 
Trains newswire reported that Amtrak has issued a RFP for vendors to provide on board meal service.

A little digging reveals the actual RFP:
Dining RFP

I’m glad to see Amtrak is showing some initiative and apparently realizes that their Fresh and Comemporary effort is not the answer. It’s intresting that one of the options mentioned is a high end dining a la Orient Express. I wonder if an Amtrak version of VIA’s Prestige class might be in the works too.

I saw on another site that someone speculated this outfit might be a prospective bidder:

Newrest Wagon-Lits
 
Posted by yukon11 (Member # 2997) on :
 
An Amtrak version of VIA's Prestige Class? Well, that would be interesting. Here is an example of prices for VIA prestige class compared to other levels:

https://is.gd/chRkTC

Amtrak, go for it! [Smile]

By the way, Mr. Palmland, I hope you and family have survived Hurricane Florence and that your abode and property are all ok.

Richard
 
Posted by palmland (Member # 4344) on :
 
Thanks for asking, Richard. The next 24 hours will be the test. The storm is much diminished with only 40-50 mph winds expected here. The problem will be the 10” of rain and potential loss of power. What remains of the center is supposed to pass very near us as it drifts slowly west then finally turns north.

Be we are prepared. I’m counting on my old kerosene RR lanterns to give us light! Hopefully we won’t burn the house down. May even have to read real books rather than our e versions. I would imagine CSX and NS in eastern NC will be a long time recovering with the massive flooding there.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Now wait a minute; are these 77yo eyes reading this right?

..all aspects of its Food and Beverage operations, including management of its warehouse operations ON BOARD ITS TRAINS and in support of its intercity train operations.....

Sounds like a rerun of the Subway debacle; only this time Systemwide!

Well, Mr. Anderson succeeded with decertifying several Northwest crafts on Delta such as Attendants, so I guess it's time to try it out on Amtrak.

This could be war!!

Time for a little hum along (theme: "The year of living dangerously")

https://youtu.be/kDCall_B-ig
 
Posted by palmland (Member # 4344) on :
 
I found it interesting that they are open to offfers not only for dining and lounge but also sleeping car attendants. Wouldn’t it be great to have consistently professional service. That takes training and supervision. Unfortunately Amtrak seem unable to do either. Perhaps an outside vendor can do better.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
I can't loose sight that labor reform has been "groundbreaking" on Amtrak (to me, a reduction in crew consist from five to three and revising the pay structure from miles to hours is "groundbrraking") - and now Mr. Anderson wants to "declare war" on a craft that is small potatoes and that without, Amtrak could still move trains.

Of course there is always the chance if the ASWC authorizes a strike, crafts such as Conductors and Engineers might not X - and now who's left to run the trains? What if the "sympathy" carried over to the Class I's?

Mr. Anderson, simply because you succeeded decertifying crafts (and I have heard rumblings that you "shaded the Green" a bit) from Northwest upon the merger, does not mean that an outright act of "union busting" can be pulled off. My suggestion: "think twice".

Addendum: Delta Attendants and Fleet Service are again attempting to organize:

Forbes
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Well Mr. Palmland. If The Weather Channel is to be believed, "the eye" of the tropical depression is now over Saluda, or otherwise to your West.

I'm to start an eight day road trip (time for "Black Beauty" - new Lex - to start earning his keep) on Thursday taking me along I-64 (first night tie up Lewisburg WV) three wineries around C'ville (might just stop at Trump - just to say I did), then Fredericksburg, Greenwich, and home. I guess it could be a rain event as I approach WV.
 
Posted by palmland (Member # 4344) on :
 
GBN, I'm glad we don't live another 100 miles northeast. They got clobbered. All we saw was a steady, but not torrential,rain and wind that never topped 45mph.

You should be fine on your trip as the storm is supposed to quickly exit the northeast by mid week after plodding through the Carolinas at 2-4 mph.

I'm sure you'll check out the White Sulfur Springs
station on your way to Lewisburg, perhaps time it for 50/51 arrival. Sadly the Greenbrier ain't what it used to be. The famous Old White Club is now the Casino Club.

We were in Charlottesville a few weeks ago with friends and visited one of the wineries. It was ok, but we enjoyed James Madison's house at Montpelier far more. But then we aren't conoisseurs. An $8 bottle of Menage a Trois Red is our table wine! For dinner I suggest the C&O Restaurant downtown. It has a bit of railroad history and really good food. The Southern station is not far away and the timing is good for after dinner train watching of the Roanoke train and Crescent.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
I gave thought to staying at The Greenbrier, but for this Thursday, it was "limited room availability, call hotel". All I could envision was a $400 broom closet. $115 at a Hampton with a walk to a Ruby Tuesdays will allow me to drink what I want with Dinner, and Hampton has a good "comp" Breakfast.

Comment is withheld regarding that choice of wine, but if you stoop one shelf lower, there's always $4.99 Barefoot.

For Friday Dinner, I expect to be with my Retired Marine friends in Fredericksburg.
 
Posted by palmland (Member # 4344) on :
 
One other thought, Gil, hop off I-64 at Clifton Forge- for the C&O museum after checking on open hours. It’s well worth a half hour diversion.

And, sorry, Barefoot wine is even below my minimal standards.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
The trip crashed at 6P tonight; Joyce has "family issues" that need be addressed.

So I'm going to visit my Sister in Greenwich this weekend. To fly costs $1000 (+ auto rental) on this notice, so I drive. The Greenwich Hyatt had a room. Outbound overnight Sharon PA, return Akron .

Then Friday Oct 5, I'll visit Joyce in Fredericksburg. That will be fly to RIC and rent. I haven't seen a $366 fare to fly anywhere and back in a long long time
Nor have I seen a car from Hertz - 3 days/$110 - that cheap (booked through United in conjunction with the flight). Marriott Towne Center is their far nicer low end brand than is Fairfield.

But alas, even for three day trip "my front door and back to my front door for a Thou", no wine is coming back with me.
 
Posted by palmland (Member # 4344) on :
 
Sorry to hear it. But It could be an opportunity to try VRE to Wash., Cardinal home. If you BYOW it should be good foliage in October and the old C&O is an enjoyable trip.

Or, better yet, return your rental to a downtown Richmond location and have them drop you off at Staples Mill. Take the short Thurway bus trip to Charlottesville and catch the Cardinal there. James River Bus line runs the bus and they have nice equipment - it leaves around noon.

You really can't beat the Viewliner roomettes withe the good views and in room facilities - if traveling solo. Dinner best taken in your room, AmCafes are depressing.
 
Posted by palmland (Member # 4344) on :
 
According to other sites, this menu is now being offered on the CL and LSL. Certainly a big improvement over the very limited menu offered initially. It reminds me of a ‘lean cuisine’ type frozen dinner seen in grocery stores. But it would be good to taste it before getting too snarky.

Nice to see the complimentary drink menu. Makers Mark is one of my favorite bourbons and the wine will help insure the dinner is palatable.
 
Posted by Gilbert B Norman (Member # 1541) on :
 
Of course, I note the "downside". No longer is the "comp" wine a 375ml "half", but rather a 187ml "glass".
 
Posted by Vincent206 (Member # 15447) on :
 
My first reaction is that all of the entrees would be okay if I were riding in the sleeper, although I would miss the steak. I might also include a bottle of my favorite bottled hot sauce in my travel bag, just to add a little extra flavor, if necessary.

Any information on the price point of those entrees? Are they priced to be attractive to coach passengers or will they only be "affordable" for the sleeping car segment?
 
Posted by yukon11 (Member # 2997) on :
 
I read something interesting on the RPA website. Apparently, the Capitol Corridor and Capitol Limited have installed high speed convection ovens, not microwave, that allows the heating or cooking of 24 meals at a time. Don't know if other Amtrak trains have these ovens.

With a little Amtrak ingenuity (I know, an oxymoron) I can't help thinking that these ovens could greatly increase efficiency in turning out large quantities of meals in little time. And, possibly hot and tasty meals, to boot, instead of cold contemporary meals of questionable palatability.

Richard
 
Posted by David (Member # 3) on :
 
VIA Rail has been using convection ovens for reheating meals on the Renaissance "Ocean". I don't know how many can be heated simultaneously, but the 48-seat dining car is served by a service car adjacent to each end, so 24 meals are heated in each service car.

Staff tell me it takes 18 minutes to heat each meal. They are generally of good quality. After heating in aluminimum containers, the main courses are plated and garnished in the galley.

The service is still labour-intensive. When the train is busy there are four serving attendants plus the two people in the service cars. Staff is often reduced between Moncton and Halifax and when the train has only five sleepers instead of the nine operated in summer.
 
Posted by palmland (Member # 4344) on :
 
Richard, I wonder if only the Capitol Ltd is mentioned because the VII diner on the LSL already has them. Or, perhaps, all those diners sitting in Hialeah are being modified before going into service.

In any event, Trains' newswire yesterday had this additional info:
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On board passenger interviews last year revealed that there was a lot of packaging waste and unwanted food not eaten, especially at breakfast. Instead of being presented altogether in a balsa wood box, some Deluxe Continental Breakfast offerings will be displayed on two tables and others items stocked behind a counter manned by the car’s lead service attendant.

“There will be carryout trays and plates for customers to place their items on/in...and customers will be able to select as many items as they like,” according to an internal memo obtained by Trains. Passengers can choose to take the breakfasts back to their room or eat at another table in the car."
********
It also mentions that your SCA can bring the meal back to your room, as has always been the case.
 
Posted by yukon11 (Member # 2997) on :
 
Last year, when I booked a sleeper on the Coast Starlight, I asked for meals delivered to my sleeper; dinner on #11 and breakfast on #14. Both should have been hot meals but were lukewarm, at best. I would hope that wouldn't be the case for meals served in the dining car.

Possibly they could put a little microwave oven in each sleeper. You could warm the lukewarm meals, or even better, cook up a "Lean Cuisine" frozen dinner that you could bring on board.

Richard
 


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