How many of us on this forum have a clear memory of what full dining car service was like in the 50s? Or even the 60s? It was 'first class' at it's finest. Real silverware, real china with a railroad and even train specific pattern, and a multitude of types of dishes from dinner plates to relish plates, and even finger bowls. Of course, this included perfectly washed and pressed table cloths, napkins, and real sugar bowls and small pitchers of cream. There were typically 8-10 entrees on each of the three daily menus and often, local or route specific specialties such as trout on the menu. All this was served by a staff of 3-4 waiters and head waiter/maitre'd, all impeccably dressed in starched white jackets and black pants. There were 3 or 4 in the kitchen as well. To get that kind of service today at a brick and mortar restaurant you're looking at $80 and up per meal. Higher in New York City.
So who wants to pay $80 for a meal on a train that's served like 'the good ol' days'? That not-filet-mignon steak dinner served on todays Amtrak LD trains, if served with all the bells and whistles of 1950s diner cars would likely be in the $80 range as well. Remember, too, that back then, labor was cheap and tools, stoves, cars were comparatively expensive. Today it's the opposite. A decent living wage for an LSA is likely $30/hr, plus another $20/hr in benefits...maybe more considering Railroad Retirement Tier 2 'added taxes' is also matched by the RR. (As an aside...Railroad Retirement Tier 1 is identical to Social Security in percentages taken and payouts, Tier 2 is essentially an RR-matched 'pension fund' that when paid out in retirement, is based on highest pay rate x some percentage x number of years worked under Railroad Retirement)
In short, there's no way John Q Public is willing to pay $45 for breakfast and $85-100 for dinner on a train. For what it's worth, Ed Ellis tried to revive the 1950s train travel with a complete Pullman experience including meals...at $1500-2000 per person for one night. Between fully restored (not redesigned/modern style) 1950s Pullman cars and uniformed staff and first class dinners, I suspect most buyers/riders were less than thrilled to be in a cramped, genuine 1950-style bedroom and rough IC/CN track CHI-NOL and did not do the trip a second time.
And though there are still a dwindling number of us old timers that can remember those great days of train travel, the bulk of what I see on NEC trains is largely 20-60 year old people, mostly business employees. On LD trains, the number of 20-60 year olds surpassed the number of 60+ year olds at least 20 years ago...even in sleepers.
So, it comes down to pleasing the 20-60 year old long distance travelers, many of whom appear to have limited funds for traveling. How can Amtrak attract those passengers, especially for a second, third, or tenth time? Whether they're vacationers going to major destinations or small town dwellers on their way to/from Podunk, MT, how can they be convinced/lured/'sold' on making additional trips on Amtrak? First and foremost, don't 'break the bank' in charging for tickets. In most LD markets, Amtrak is competing with everything from Megabus to Greyhound to discount airlines. By the way...how many 'full service' airlines are 'doing well' these days? Most have cut services to the bone and charge for everything! Amtrak has to price its travel options to be competitive with other travel options, including driving. Priced too high, passengers don't come back. Priced too low? Congress is on their back extra heavy to become 'profitable'.
So, Amtrak has no choice, really, to become 'bare bones' food service. How many 'frills' are included with dinner at McDonalds or Ruby Tuesday? Now limit the cost of what's being served due to higher labor costs ($50/hr vs $10-12/hr for restaurant wait staff) as well as added maintenance costs due to the restaurant traveling 100,000 miles per year.
I agree that $12 for a hamburger with chips and pickle is a bit high. But compare that to a Big Mac and fries for about $8. I prefer the diner-cooked burgers to McDonalds any time. Even the burger on the Cardinal tastes better than a quarter pounder in my opinion.
Consider the 'market' for what's being served on the train these days. Satisfying various 'tastes' from vegan to kosher as well as 'real meat' people like myself is a menu creators' nightmare. Keeping costs low is even more so. But if it satisfies the 20-60 YO passengers, then it's a good choice. However, based on the new menu, I don't think I'll partake of contemporary dining anytime soon. I'll just keep walking through and get my food in the lounge car.
