Posted 04 September 2009 - 01:02 PM
Good golly we're fiesty today...if you compare the room in the Heritage kitchens that once contained four cooks for years on end to the Superliner's spacious galley square foot to square foot you will probably be able to hold an AU Gathering in the Superliner galley.(It even has a toilet which does detract from the size BUT the upper deck has the serving area, dumb waiter and stairway which detracts from its size also ! ) BTW, I think 4 plus 2 equals six.
Six people in the diner? you're kidding, right?
Only if some use the ceiling--
Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???
The lower deck is shorter than the upper deck. The space they are given isn't big enough to have six cooks in, maybe four cooks, two dishwashers.
This whole thread is fiesty, so I guess it lets off a fiesty attitude .
I guess it could fit six or more, but I don't think we'll ever see that many persons working any Amtrak dining car kitchen in the "keeping costs down" era.
I worked dozens of trips on the Chief out to LA in the Superliner diners, and the old High Levels, and the now called "Heritage Dinners" (when we still had to pick up Presto Logs in KC, and other stops)
OPINION: Superliner diner kitchens were a dream come true! Everything worked, ESPECIALLY the A.C., and there was enuff room to pitch a tent. We had AT LEAST six crew down there in the summer. Chefs, cooks, prep cooks, dishwashers. Only thing that really sucked was the damn dumb-waiters. Sooooooooooooooooooo much slower than the High Level conveyers. But, not as many accidents either! The High Levels had ample room, and were pretty well laid out, just old. Did I say that the A.C. worked?
The pre-Heritage diners were the PITS. I can't tell you how many services we ran with no power. Chemical lights in the monkey dishes for lights, no AC, loading doors and end doors propped open for air. But we COULD cook, cause we used Presto Logs. There was NO room in the kitchen either. Well, there was room, but only enuff to suck in your gut, and not move your elbows. I made more damn wedge salads at the "salad station" to last a lifetime. Ha, ha! That's where I first learned about the proverbial "Five second rule"........yuck.
It's all about manpower allotment. IF 'Trak wanted to, they could put out five star. I know, some of the chefs did, sadly, just for the crew though.
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