What to order, what to order, what to order? OK, IMHO, if you think
AppleBee's is "Great Food" you will be satisfied with Amtrak. If you think
TGI Friday's is gourmet food, same. If however, you'd like something
other than a pre-cooked burger, or NOT having the option of toast with breakfast, or like your vegetables cooked al dente, "Fuhgetaboutit".
The steak "used to be sometimes good", now, it's a cheaper cut, sometimes tough as a Vibram-brand sole of a boot.
Usually, i'll order the "Black-Bean Chipotle" burger instead of the pre-cooked ham/cheeseburger, but recently on the Silver Star, the Bean burger was the hockey puck, and it was replaced-on-request with a bun-less cheeseburger, that was not as good a
s Micky D's, and a FAR cry from a burger (far, far, cry) at
Five Guys.
I used to put up with a lot of BS on the Amtrak, (occasional surly crews, occasional dirty B/O equipment, almost always late) but the meals were always the "saving grace". Oh they haven't been "GREAT" for years, (decades) but with the scenery, the nice table-appointments, (china, glass, flatware, flower, linen) the vino, and the almost-always pleasant table-mates, it made "dinner in the diner" fun, a highlight.
No more. Now meals in the diner are just a way to get out of the roomette or bedroom, and stuff some starch and protein down the gullet. When the diners were crewed with more than just two or three staff, it also was a much more pleasant experience. Now it's "Get In. Eat. Get Out". In fact we
recommend you take your desert back to your seat or room....... yuck.
It's really not nearly as good as Applebee's, purely from a meal/entree perspective. How sad. And now I find that my rezzie on the CS, is going to be PPC-less from LAX to SEA, what' the fricking point? At least the
PPC was the last bastion of quality service, and unfortunately, they will be off for "rehab" when (if) I travel this route in January.
I used to get so excited for an Amtrak trip, now it's like "meh, I guess...... at least I don't have to fly, and the scenery is still the scenery".
It's kind of shocking that as Amtrak's entree offerings have been reduced in number, they have also gone down in the quality. Quite the opposite of what SHOULD be happening, as the staff (ha, the ONE cook in the kitchen,
sometimes two) has fewer variations to deal with, and has less to "learn" about the preparation of (now) only a handful of entrees, and a good many of those are simply re-heats, not cooked from raw.