Although I have not tried "modified" food service offerings (I will in a few weeks) , I have given the matter a great deal of thought.
From reports I have read (generally speaking) much is left to be desired.
I offer some thoughts for consideration:
1. Surely there will come a point in time when Amtrak management realizes that the new "approach" simply is not very well received. However, I seriously doubt there will be a "back-track" (excuse the pun) and return to previous full dining-car service.
First, I can not imagine many Coach passengers willing to pay full price for the present offerings. So that will eliminate a sizeable portion of dining business.
Secondly, First-class passengers (like myself) will simply not accept the new dining plan. Generally speaking we are already paying "top dollar". How many of us would be willing to continue to accept just average (at best) food service ? I know I would not.
Perhaps it is time to to make food service "pay-as-you-go" for ALL passengers. This, of course , would mean LOWERING Sleeper prices. If I do not care to PAY for "average" food , then I simply do not HAVE to. There is another food "option" on the train and that is the Cafe Car.
Another thought is to switch over to COLD food service ONLY. Now before anyone "panics" , let me explain.
First of all, many people today do not really eat that much "hot" food for breakfast anyway. For breakfast , simply offer "Continental style", only: bagels, yogurt, assorted cold cereals, frest fruit. Surely this would not be a "disaster."
For Lunch and Dinner , think of the wonderful "deli" foods that are now available: Great sandwiches and wraps served with chips and perhaps cole slaw.
As many of you know, on the East-bound Empire Builder a cold-food tray meal is offered to First-class passengers because the Dining-car leaves from Seattle. I have tasted these a number of times and they were delicious !! I remember one had slices of tender Prime Rib. Included was a great potatoe salad and a super little dessert. If I remember correctly there was also a seafood offering , one with chicken and one with steak. I was very pleased with the offering. So why not go that "route" ?
Of COURSE , we all will miss the hot food items. BUT, rather than "turn-off" passengers (especially First-Class passengers) why not consider the cold food option only. We could survive. I would FAR rather have a tasty , high-quality COLD meal as compared to a lousy or average warm one.
Progresso makes some delicious soups. These come in a variety of choices and are MEANT to be micro-waved. These could easily be served with lunch as a "hot" item. They come in micro-waveable containers , even.
So in my opinion, there certainly IS another viable option for this whole food service dilemma. My heart goes out , needless to say , to the food service workers who will no longer be needed. BUT, if it means the continuance of long-distance service , then the cuts must simply be accepted. Perhaps they can be offered other jobs in the system , although I know this might be difficult.
Thoughts ?
Posted by Gilbert B Norman (Member # 1541) on :
You have made great effort to present your views in a logical and coherent manner, Mr. TalkRR. My sincere thanks.
Posted by notelvis (Member # 3071) on :
Valid thoughts and well presented - I'm not ready to give up on a hot lunch yet though. Why not offer open-face sandwiches? Beef or turkey in gravy pre-packaged, warmed on board, and served over sliced bread wouldn't be a bad option. Niether would the Progresso type soups.
Posted by rtabern (Member # 4306) on :
Another option might be "cold" meal service for breakfast and lunch -- and then maybe "hot" meal service for dinner.
While I love Amtrak's food service as it is now, there are sometimes the portions are a little too much. I mean in order to eat the 3 full meals a day (and 2 desserts) you get in the sleeper, I usually get up for the 6AM breakfast, go for lunch around Noon, and then go to the late dinner (around 7:30PM). I mean if you go to the 8:30AM breakfast like some people do, there is now way you can be ready for a full lunch with dessert 3 or 4 hours later.
It would be great to have continental service for breakfast, sandwiches-only for lunch (something like Subway), and then a bigger "warm" meal service for dinner.
Maybe add a wine-tasting in the mid-afternoon like the do on the CS and EB to keep first class passengers happy with the "cold" service?