Car availability
(this has been edited per Mr Madison and GBN) appears to be a non-problem, since 5 and 6 are captive routes (vice 3 and 4). Does anyone know the timetable and tariff language used for substitute equipment? I'd be livid if I paid a super-premium fare and got either a bus-stitution or a coach-stitution.
Next, we don't often talk about the interior condition of the cars, but they had jolly well better be PRISTINE. Trust me, pristine is the LAST word I would use for the car that took me west this past winter on the CZ.
Third, let's talk about the SL upper berth in a (euphemism warning) "roomette" ... btw, did folks here know on the website, Amtrak is still advertising the enclosed section as an accommodation for two??? The upper is NOT a bed for an adult. I think my backpacking sleeping pad is wider than that thing!. Certainly, the thin pad they call a mattress for the lower is less than wonderful.
Fourth, let's talk about accommodations: AOE does not go below the classic "Double Bedroom" footprint. From what I see on their website, they use a bed lengthwise DBR as a single, and the bed crosswise DBR as a double. BTW, the footprint of a bed crosswise DBR is about 26 sq ft, and has private facilities, vice the enclosed section of a SL car.
Fifth, let's talk about menus: Here is the current advertising from the AOE website:
"Dinner features five courses, with several entrée selections. Broiled lobster with dilled new potatoes and asparagus could be served in New England, while braised duck with plum sauce, wild rice and baby zucchini are plated in Saskatchewan. In the Deep South, the bayou country sets the mood for the evening's crab etouffee and Creole fare.
From the Copper Canyon to the Canadian Rockies, we select only the freshest seasonal, local ingredients from markets and vendors in towns and cities along our routes. While you're touring off-train, the chef is shopping. Our hand-selected vegetables, herbs, seafood, meats and other ingredients are the freshest and finest available."
http://www.americanorientexpress.com/ht ... ining.html
Contrast this with Amtrak:
Dining Cars
"Most of Amtrak's long-distance trains include a full-service dining car, which serves hot meals prepared onboard for breakfast, lunch and dinner to both First Class and Coach Class passengers. All meals for First Class passengers are included in the price of their train ticket while coach class passengers may dine for an additional charge. Hours of operation of food-service cars vary depending on train operation.
"On long-distance trains, we use a
rotating menu plan, ensuring a variety of meal selections. The system allows passengers to choose from one menu on their outbound trip and enjoy a different menu on the return trip."
One thing I have not seen is an "order of magnitude" comparision cost for a days travel between full tariff Amtrak First Class and AOE. That might be interesting.
Finally, Welcome to our madness. We may bark and bite, but it's generally good natured debate