When I say a proper diner, as the heritage diners are being phased out, I believe the Viewliner Diners have not arrived yet, so they have to use diner-lites. I do admit that the CONO has a CCC, which apparently sucks, but for all other routes, there is a proper kitchen, Chef, and booth seating. There was a topic about one attendant staffing two Viewliners a little while back. I am aware that the new Viewliners will not ave toilets in the rooms, but the old ones will certainly not be retired, and I don't know if Amtrak will have the money to renovate them, and fit a proper bathroom. I know that Amfleets are not the future of single level lounge cars, but for right now, I don't like the lounge areas, coaches are alright, but they feel a little smaller and less well kept, where a coach seat on the upper level is quieter, bigger seats, and they are completely separated from (in my experience at least) much cleaner bathrooms.
The Hi-Level transition cars were all chair cars originally (Amtrak later modified them into coach-dorms)....they had the stairs at one end to transition access to single level cars.
also, I wouldn't mind a single level train if it had domes. When I was on the Canadian, on Via rail, I spent most of my time in the dome, or park car lounge, and that was the best single train ride I've ever had
Due to clearance issues in NYP, and in Baltimore, the best you can hope for is something like the panorama cars that VIA adds between Edmonton and Vancouver.
The New York-Florida trains had buffet restaurants in the late 1980s as a cost saving feature. The double unit dining cars were used/ Passengers didn't care for this option and it probably drove more passengers away. Someone else may remember how long the buffets lasted, but not more than 2-3 years.
You just insisted upon two expensive and inefficient solutions for the exact same problem. #YouShallReconsider
True domes are one of the unique benefits that only rail travel can provide. I'd certainly pay more to reserve a guaranteed seat in a true dome car if such an option existed. I'd imagine that up-selling reserved dome experiences to people willing to pay extra would have a better chance of covering operational costs than peddling overpriced pantry foods and second rate Pepsi drinks.
1. Superliners don't need to worry about NYP or Baltimore.
The word "buffet" can have many meanings. For instance, it could mean stale or gooey or overcooked or even fossilized. I've experienced buffet meals of all types from $10 USD to $200 SGD and every price between. None of them was worth the money.
1. I have actually been in the Panorama car, although it wasn't as good as a traditional dome, apart from the high seat backs which prevented me from seeing ahead, and the lack of tables and booth seating, it was just fine to me, better than an Amfleet cafe car by a country mile.
The passengers on Aloha Airlines 243 not only disliked what had happened, but also were in the valley of the shadow of death, and one flight attendant known as C. B. was sucked out and the ocean never gave up her body. That flight ended up being diverted with an emergency landing, which was a miracle landing, with all but one (that poor flight attendant) occupants surviving.
I agree. Buffets on a train sound like a disaster. I can already see silverware and plates on the ground from the train rocking and shaking things.I don't care much for buffet (the "take-all-you-want", type) restaurants on land; and like the idea even less on a moving train...
First of all, there is gross waste of food. Secondly, elderly passengers would have a difficult time carrying trays on a fast-moving train, especially over rough areas of tracks, although waiter assistance could solve that problem....
Not to mention the unsanitary actions of some children and even some adults in handling foods....(can you say norovirus outbreak?).
As for domes being a "unique benefit that only rail travel can provide"....the old Greyhound "Scenicruiser" (GM PD-4501), built in the mid fifties, sure came close....
Wait a minute... You say silverware and plates end up on the floor. But why haven't I heard of that kind of incident on a dining car?I agree. Buffets on a train sound like a disaster. I can already see silverware and plates on the ground from the train rocking and shaking things.I don't care much for buffet (the "take-all-you-want", type) restaurants on land; and like the idea even less on a moving train...
First of all, there is gross waste of food. Secondly, elderly passengers would have a difficult time carrying trays on a fast-moving train, especially over rough areas of tracks, although waiter assistance could solve that problem....
Not to mention the unsanitary actions of some children and even some adults in handling foods....(can you say norovirus outbreak?).
As for domes being a "unique benefit that only rail travel can provide"....the old Greyhound "Scenicruiser" (GM PD-4501), built in the mid fifties, sure came close....
Ever seen a buffet?Wait a minute... You say silverware and plates end up on the floor. But why haven't I heard of that kind of incident on a dining car?I agree. Buffets on a train sound like a disaster. I can already see silverware and plates on the ground from the train rocking and shaking things.I don't care much for buffet (the "take-all-you-want", type) restaurants on land; and like the idea even less on a moving train...
First of all, there is gross waste of food. Secondly, elderly passengers would have a difficult time carrying trays on a fast-moving train, especially over rough areas of tracks, although waiter assistance could solve that problem....
Not to mention the unsanitary actions of some children and even some adults in handling foods....(can you say norovirus outbreak?).
As for domes being a "unique benefit that only rail travel can provide"....the old Greyhound "Scenicruiser" (GM PD-4501), built in the mid fifties, sure came close....
