Worse than forgetting history is ignoring it, and saying, "I/we will not do the same thing."
Johnny
It is absolutely true that John Mica and the other less outspoken members of the Republican caucus in the House Transportation Committees, have been after Amtrak for probably 20 years about dining car losses, but it was Boardman who concocted the "promise". While testifying in response to one of Mica's periodic "Soviet style railroad" and underpriced hamburger tirades, Boardman promised no losses in 5 years. Never before had Amtrak offered a date, because of course it knew there was none. This was a real leap from "we're really working on this and look--losses are down--both true".
His own staff was horrified, if my contacts inside Amtrak tell it right. Amtrak had faced this "no loss" mandate for years in footnotes to the annual appropriation, which the company had managed to skid by, mostly by trying to do their best to restrain costs without making the on-board experience too miserable. Losses were declining. They faced "guidance", not a mandate. But now it was to be statutory.
As I noted above you and I will differ on Boardman's motives. The best spin is he thought he bought time to try "experiments" like what's happening on 91/92 and the CITY OF NEW ORLEANS. Or he knew he'd be leaving far before the clock wound down--so someone else could face the consequences. I think he simply felt panic from one brow-beating too many and pronounced without thinking it through.
My problem is that he failed to tell Mica and company the truth, that diners and food service in general are essential to attract ridership--especially highly lucrative business like sleepers (see above). Their "losses" are more than compensated by the business they draw. NARP has a fascinating position paper on this posted at http://www.narprail.org/site/assets/files/1036/whitepaper_food_06.pdf
It was Boardman's responsibility if needed to fall on his sword, rather than to promise something that is impossible and which he knew would devastate the marketability of his trains.
With the exception of the New Haven RR (thanks to commuter lounge cars) no Class One ever made a "profit" on diners. Even the NYNH&H did not break-even on real food service cars, but the bar revenue was for them the trick. In that they were unique. Interestingly the New Haven's outstanding diner department was immediately gutted by the PC upon the PC/NH merger, regardless of its purported profitability. The dreaded stand-up PC snack bars replaced most of the New Haven diners and grill cars, if a train retained anything--altough the commuter bar cars made it to 2014.
Those who forget history are condemned to repeat it.
Carl Fowler
RailvtAs long as Amtrak remains under the Boardman promise of no diner losses after five years, then this may be the best option short of replaying the 1960s era of endless service downgrades and patronage losses, but Amtrak needs to do this right.
You make it sound like cutting food service losses was some personal whim of Boardman, when it is a federal requirement.
C&NW, CA&E, MILW, CGW and IC fan
Given my very unhappy posting above regarding the permanent end of full dining car service on the SILVER STAR, there may be at least a little hope for something better than the micro-wave hot dog/burger/pizza menu that is the current cafe car offering on that train. According to sources within Amtrak, the company intends to test a sort of catered meal option later ths year, not unlike the "meals to go" entrees offered in many supermarkets (and to some degree by diet plans) around the company.
The SILVER STAR could be a train used to try this approach if Amtrak decides to proceed with it. It is unclear if added table space (for example a second lounge car or an unmanned diner) would be added, or if passengers will have to take these items back to their seats. It is also unknown how many (if any) additional food-servers would join the one already overwhelmed attendent in the current cafe car. Hopefully staffing will at least double.
Hot dinner entrees would be in the offering if Amtrak proceeds. These items are dependent on staff heating (finish cooking) them to a recipe and not just shoving them into the microwave. In particularly the rarely used convection ovens on the Viewliner Lounge/cafe cars will need to work and it will be vital that crews follow the recipes properly.
This is somewhat like the catered hot meals already provided in First Class on the ACELA EXPRESS and in the diner-lite car on the CARDINAL and I certainly agree those meals are quite good--but they are served by Amtrak staff at seat (or at a diner-lite table) and the service allows time for them to be properly prepared and plated. This will be impossible if only one person continues to be the staff on the SILVER STAR. Such a menu was also successfully offered for years on the MONTREALER.
As long as Amtrak remains under the Boardman promise of no diner losses after five years, then this may be the best option short of replaying the 1960s era of endless service downgrades and patronage losses, but Amtrak needs to do this right. I emphasize this remains a rumor and hope for the better at least.
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