Amtrak Diner and Food Service Discussion

[BandA]

Sad thing about this - my most recent full diner meal... -snip- ...and now are likely getting laid off.

49 U.S. Code § 24321. Food and beverage reform
----snip---
(c)Savings Clause.—Amtrak shall ensure that no Amtrak employee holding a position as of the date of enactment of the Passenger Rail Reform and Investment Act of 2015 is involuntarily separated because of—
(1) the development and implementation of the plan required under subsection (a); or
(2) any other action taken by Amtrak to implement this section.
---snip---(Added Pub. L. 114–94, div. A, title XI, § 11207(a), Dec. 4, 2015, 129 Stat. 1638.)

So no layoffs unless they have < ~~4 years seniority.

[ExCon90]

The legislation uses the term "separated." Does this mean that an employee having >4 years' seniority could find his job abolished but could be required to bump into another position within Amtrak and thus be considered protected under the law?

[eolesen]

Exactly. As long as they're offered a job, they're considered protected. I don't see anything regarding location proximity protection, so it could be that a cook who gets displaced from NYC could be offered a cook's position based out LAX and that would count. If they turn down the LAX position, but choose to take layoff awaiting something closer, it's no longer an involuntary but voluntary...

[Gilbert B Norman]

Mr. Olesen, within this doc regarding the closure of the GM Lordstown facility, it is noted that the "relo" costs of affected employees will be in the range of $30K per head. Under "New York Dock", a '30's Agreement that remains precedent, any adversely affected Amtrak employee under Appendix C-2, relating to adversely affected employees, will be entitled to same.

It would certainly be in the interest of both Amtrak and, say, a displaced Food Service Specialist, to retrain for another position. If he is an FSS because he does not want, or cannot qualify for, public contact, there are plenty of other positions at a large terminal.

I would contend that even if "Fresh and Contemporary" is inaugurated Systemwide, there will be adversely affected employees, but outright furloughs will be minimal to non existent.

[lordsigma12345]

Amtrak is on record as saying to the RPA that they are planning a different approach for the two night trains that would be more traditional. Whether this means there will still be food preparation aboard those trains or just differences with the amount of options offered or not who knows. They do seem to have an interest in a premium class on a couple of the two nighters which could even mean an improved diner on whichever train was to get that treatment... but I guess we'll have to wait and see. The five year plan talked about wanting to introduce this "experiential service class" for the two night trains over the next two fiscal years which if I had to guess is what they have in mind for at least the Zephyr and Builder. The interesting question is whether they'd throw Contemporary Dining on the Texas Eagle and Coast Starlight or whether they'd get lumped in with whatever is planned for the two night trains. Given that the Eagle is a two night trip if you do the combined Eagle-Sunset trip perhaps they will just throw it in with the two nighters....and given the Coast Starlight's status as a very scenic train that attracts a lot of riders for that reason it might also be one that is planned for the "experiential model."

[Gilbert B Norman]

Likely not supposed "to be out there", but it is:

https://drive.google.com/file/d/1AQjubZ ... tpiqA/view

[lordsigma12345]

Likely not supposed "to be out there", but it is:

https://drive.google.com/file/d/1AQjubZ ... tpiqA/view

It is interesting that they actually are acknowledging that this new model is inferior in that chefs will still be on the Auto Train.

These meals could be ok if they are of good quality, but I have not tried them myself so I can’t speak to that. Though I will next June on the Lake Shore. I feel for the employees, but quality prepackaged meals can be acceptable if of good quality and ok presentation.

[mtuandrew]

Figured I’d quote this here for the laughs

SRY: maybe the answer is for Amtrak to build kitchens at its stations that only need to be staffed and operational when a train is nearby. Of course not every station needs a kitchen, so to ensure they are in the right place at the right time, they’d better build mobile kitchens in railcars. That of course means Amtrak would have to haul these mobile kitchens on its own trains (why pay a Class 1 to spot them for you?) And since setting out cars and loading hundreds of meals costs a lot of time, may as well just have these “kitchen cars” travel end-to-end with the rest of the consist. Oh, did I mention that they would need a seating area so as to reduce the amount of food contamination between cars? At that point, best to include windows, tablecloths, and waiters like a restaurant. Since it’s not just a kitchen anymore, maybe we could call it a “dining car” or “diner” for short?



The only place I’ve ever seen the Harvey House model work like a charm is on the Cumbres & Toltec, where they make a meal stop for a homestyle luncheon at Osier. It works beautifully when you have no freight interference and some schedule flexibility.

I go back and forth on this, but for a reasonably-sized train there’s no way around needing at least one dedicated food service car that’s not shared with a lounge. The Cardinal proves rather than belies that point; it’s not a reasonable NYP-CHI train except for the foolhardy, at least in part because of its food service.

[eolesen]

Mr. Olesen, within this doc regarding the closure of the GM Lordstown facility, it is noted that the "relo" costs of affected employees will be in the range of $30K per head. Under "New York Dock", a '30's Agreement that remains precedent, any adversely affected Amtrak employee under Appendix C-2, relating to adversely affected employees, will be entitled to same.

I’ve dealt with paid relocations with the airline industry, and sometimes it’s just not worth moving your family for a job. With standby flight privileges, airline workers have the ability to do some ridiculous commutes, but railroad workers’ options are a little less limited. Is it really worth pass riding from WAS or NOL to CHI to work a west coast trip?

Guys close enough to retirement may just decide to hang it up, and guys who are junior and don’t have as much to lose can probably find something else.

[David Benton]

Figured I’d quote this here for the laughs

SRY: maybe the answer is for Amtrak to build kitchens at its stations that only need to be staffed and operational when a train is nearby. Of course not every station needs a kitchen, so to ensure they are in the right place at the right time, they’d better build mobile kitchens in railcars. That of course means Amtrak would have to haul these mobile kitchens on its own trains (why pay a Class 1 to spot them for you?) And since setting out cars and loading hundreds of meals costs a lot of time, may as well just have these “kitchen cars” travel end-to-end with the rest of the consist. Oh, did I mention that they would need a seating area so as to reduce the amount of food contamination between cars? At that point, best to include windows, tablecloths, and waiters like a restaurant. Since it’s not just a kitchen anymore, maybe we could call it a “dining car” or “diner” for short?



The only place I’ve ever seen the Harvey House model work like a charm is on the Cumbres & Toltec, where they make a meal stop for a homestyle luncheon at Osier. It works beautifully when you have no freight interference and some schedule flexibility.

I go back and forth on this, but for a reasonably-sized train there’s no way around needing at least one dedicated food service car that’s not shared with a lounge. The Cardinal proves rather than belies that point; it’s not a reasonable NYP-CHI train except for the foolhardy, at least in part because of its food service.

The way around it would be to load the meals well in advance. Breakfast could be loaded at a station sometime between 3 -6 a.m schedule time. Unless the train is many hours late , it would be loaded for breakfast time .
The issue I see at the moment is food is only loaded at the originating station , in some cases for the return trip as well. This results in the Capitol ltd for e.g , running out of food by breakfast time on the return trip . Passengers rightfully think , we only left Chicago last nite , how can they be out of food already ?? It also indicates to me that food delivery cost to the trains are high , and Amtrak tries to keep the deliveries to a minimum. Outside the NEC , volumes are low , compared to airlines for e.g. I would say one of the attractions of the current food plan for Sleeper passengers is that they can load more meals than they need , ensuring they don't run out.

[Backshophoss]

Mr Norman,Nice catch!
Should create a massive "bump" for the On board crews across the network.

[Matt Johnson]

The new options are largely unappealing and particularly the breakfast choices. Give me bacon and scrambled eggs or french toast - not some pre-packaged 7 Eleven quality garbage!

[gokeefe]

But would you be willing to pay $27 for it?

[Arlington]

Because $27 is its actual cost, right George?

[Matt Johnson]

But would you be willing to pay $27 for it?

After paying like 1000 bucks to travel in "first class" accommodations? Yeah, I'd splurge to have real food in the dining car!