It’s clear to me what the future does not hold: Meals cooked in the diner’s kitchen and served at your seat by unionized Amtrak staff working with food loaded at Amtrak’s six major commissaries. That’s the late Nineteenth Century model and the source of the problem—high staffing levels on and off the trains, high labor costs and wasted food.
Really, no new ground is broken, but be sure to give the mature and respectful comments a review.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
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posted
I agree with GeoPRR in the question of how much of sleeper revenue is credited, per meal, to food and beverage.
I also wonder how APT does the accounting for meal loses. I would like to see sleeping car passengers pay for their meals, and have different levels (different prices) for all on-board meals.
Richard
Posts: 1909 | From: Santa Rosa | Registered: Jan 2004
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posted
I think they should consider having local restaurants come on and serve at certain stops
Posts: 2642 | From: upstate New York | Registered: Mar 2004
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