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Empire Builder this time of year
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[QUOTE]Originally posted by Henry Kisor: [QB] Birdchops, you're so right about all those tables being used as storage bins. It's unattractive and inefficient. But: There is NO other place on a long distance diner to store those things. If you ever were able to go down into the kitchen to see how things were done, you'd think you were aboard a World War II submarine just setting out on a sixty-day war patrol. Boxes and boxes of provender are stashed every which way, including right in the middle of the working area. There's barely room for the cooks to do their thing. I'm not sure a dining car redesign would solve the problem of where to stash things. Food and its appurtenances take up remarkable amounts of room. Perhaps the space of one table could be turned into a locker with shelves and walls from floor to ceiling. It would look a lot better. First class on Amtrak would be nicer if they brought back the wine-and-cheese boxes that used to be given to each passenger on departure. That'd be a start. [/QB][/QUOTE]
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