COVID-19 (Coronavirus) Pandemic: Amtrak Food Service Discussion

[Metra Electric Rider]

Microwaves? I thought they only had convection ovens onboard?

 

[Rasputin]

Microwaves? I thought they only had convection ovens onboard?

Just curious - meals from microwaves vs. meals from convection ovens. Is the end result any different? Sorry to say that I don't know enough about meal preparation to know the answer! Thanks.

 

[Bob Dylan]

Just found this in my Google suggestions. I can't read the article as I am not a subscriber, but I could read the comments. Most are suggesting that this is a watershed moment and nothing is as long lasting as a temporary change...View attachment 17296

Add Traditonal Diners to the Long List of Vanishing Amenities on Amtrak LD Trains!

 

[railiner]

They cook in completely different ways...convection ovens are a standard oven, with fan forced air circulation to even out the temperature, and speed up cooking times. Microwaves use electrical radiation to vibrate the molecules of the food, and heat from within. They are faster than convection ovens, however, they don't 'brown' the foods, and unless they are timed carefully, can ruin the texture of the food...it can come out like rubber..
Some foods can be browned by using special dishes inside the microwave that heat up for that purpose, but it's an art to master...

 

[Rasputin]

They cook in completely different ways...convection ovens are a standard oven, with fan forced air circulation to even out the temperature, and speed up cooking times. Microwaves use electrical radiation to vibrate the molecules of the food, and heat from within. They are faster than convection ovens, however, they don't 'brown' the foods, and unless they are timed carefully, can ruin the texture of the food...it can come out like rubber..
Some foods can be browned by using special dishes inside the microwave that heat up for that purpose, but it's an art to master...

I am beginning to see the light! Thanks very much for that explanation. I guess that is why I like to heat up a small slice of leftover pizza in the toaster oven and not in the microwave. Takes longer but tastes better.

 

[crescent-zephyr]

Microwaves? I thought they only had convection ovens onboard?

The meals are being prepared in the lounge Cars.

 

[Skyline]

I use the microwave to heat water, maybe certain soups. Anything else, I go old school.

Many frozen convenience foods have both microwave and conventional instructions. I find the end result is much better using conventional. A good example is Marie Callender's Chicken Pot Pies. Like night and day. Don't microwave. Take the time to cook it the right way.

 

[jis]

I think this is a good step. It removes a lot of people - OBS employees, from COVID harm's way. Passengers should be able to sacrifice a little bit of their comfort for making lives easier for others.

I had actually been wondering how Amtrak Diners are consistent with for example, California's lockdown rules. Now that possible disconnect goes away. It is essentially going to a take-out/delivery service instead of table service, as has been done at restaurants in most states.

 

[Albi]

I think this is a good step. It removes a lot of people - OBS employees, from COVID harm's way. Passengers should be able to sacrifice a little bit of their comfort for making lives easier for others.

I had actually been wondering how Amtrak Diners are consistent with for example, California's lockdown rules. Now that possible disconnect goes away. It is essentially going to a take-out/delivery service instead of table service, as has been done at restaurants in most states.

If this was the same food just taken out to be eaten in my room, I would be ok with that. Or, alternatively, if they were reducing the rate substantially by the same grade they reduced the food quality by handing out heated TV dinners.

But this is not what they do! You are still paying for a $40 dinner with your rate, but you are handed a $4 item instead. That is my problem.

 

[AmtrakBlue]

If this was the same food just taken out to be eaten in my room, I would be ok with that. Or, alternatively, if they were reducing the rate substantially by the same grade they reduced the food quality by handing out heated TV dinners.

But this is not what they do! You are still paying for a $40 dinner with your rate, but you are handed a $4 item instead. That is my problem.

As I recall, they did not reduce the price of ticket on the eastern trains when they switched from full diner to flex dining. Why would they do that on the western trains, even for a temporary switch? Oh, and it's not a $4 item if the SCA brings it to your room. Consider the service fee.

 

[jis]

But this is not what they do! You are still paying for a $40 dinner with your rate, but you are handed a $4 item instead. That is my problem.

I think you should really be paying more than the fare at normal times to cover the risks that the people running trains are putting up with just to enable you to travel. I guess my priorities are on different things than yours.

 

[crescent-zephyr]

Just curious - meals from microwaves vs. meals from convection ovens. Is the end result any different? Sorry to say that I don't know enough about meal preparation to know the answer! Thanks.

They can be. Many of the “chef inspired” entrees were just warmed in the convection oven I think... I can’t imagine a Lamb Shank tasting that good from a microwave.

On the other hand, I’ve had microwaved food better than the contemporary dining which I believe is convection oven?

 

[MARC Rider]

They can be. Many of the “chef inspired” entrees were just warmed in the convection oven I think... I can’t imagine a Lamb Shank tasting that good from a microwave.

On the other hand, I’ve had microwaved food better than the contemporary dining which I believe is convection oven?

No, it seems to me that the contemporary flex entrees are microwave heated.

 

[MARC Rider]

No, it seems to me that the contemporary flex entrees are microwave heated.

All airline food, even first class, is all prepared on the ground and reheated in flight in convection ovens.
I believe that even in traditional dining cars, all of the meals except the steaks and maybe the omelets are precooked and heated in a convection oven. And I wouldn't be surprised if the omelets were made from eggs in a bottle. Back in the days of "chef-inspired" entrees, some of those precooked meals were pretty good.

 

[crescent-zephyr]

All airline food, even first class, is all prepared on the ground and reheated in flight in convection ovens.
I believe that even in traditional dining cars, all of the meals except the steaks and maybe the omelets are precooked and heated in a convection oven. And I wouldn't be surprised if the omelets were made from eggs in a bottle. Back in the days of "chef-inspired" entrees, some of those precooked meals were pretty good.

The full service Amtrak diners are a mixed bag. For breakfast for example... the scrambled eggs and omelettes are made fresh from eggs on board. The pancake batter is pre-made but the pancakes are cooked on board. The oatmeal is cooked on board. The other items like French toast, potatoes, sausage, etc is pre-cooked but if the chef “grills” them right, they will taste much better.

Lunch and dinner is similar... the burgers come pre-cooked but the chef can grill them and can grill the buns and make them taste way better than a typical reheated burger.

The domestic first class meals I’ve had are pretty good. Not as good as Amtrak full service, but way better than contemporary meals.

 

[MARC Rider]

The domestic first class [airline] meals I’ve had are pretty good. Not as good as Amtrak full service, but way better than contemporary meals.

That's what I would expect. Which means that there's hope that Amtrak management could still salvage the contemporary flex dining concept. It seems that the real cost savings is in reducing the number of on-board service personnel. These savings would still be realized with better quality entrees and more choice. They could increase choice without having excess inventory costs by allowing for meals to be pre-ordered at the time of reservation, or any point after that. That would also allow for the provision of kosher, halal, and various special dietary needs. For the short eastern trips, at least, there's no real need for full dining service, the problem is the food they're dishing up is lousy, and there's little for the coach passengers.

 

[crescent-zephyr]

That's what I would expect. Which means that there's hope that Amtrak management could still salvage the contemporary flex dining concept. It seems that the real cost savings is in reducing the number of on-board service personnel. These savings would still be realized with better quality entrees and more choice. They could increase choice without having excess inventory costs by allowing for meals to be pre-ordered at the time of reservation, or any point after that. That would also allow for the provision of kosher, halal, and various special dietary needs. For the short eastern trips, at least, there's no real need for full dining service, the problem is the food they're dishing up is lousy, and there's little for the coach passengers.

Are the contemporary meals microwave or convection oven? If microwave there is no hope. They sure taste and look like microwave meals but I’m not sure how they are actually cooked.

 

[user 14106]

I can’t imagine there are that many people using the trains right now where this would be a big deal. I have to imagine the vast majority of essential travelers are traveling shorter or at most one night trips. I can’t imagine anyone is traveling end to end right now. And you can get refunds basically with zero strings attached due to covid 19 on any reservation right now so if there was theoretically someone ticked off they could get a refund.

As far as I’m concerned all these changes are completely justified. The less employees needed for Amtrak to operate the essential service the better. Once the economy reopens if management played games and made it permanent on these routes I’d be the first to criticize - flex dining doesn’t cut it for a 2 night leisure trip. But for now this is totally justified and they haven’t let the employees go.

 

[user 14106]

If this was the same food just taken out to be eaten in my room, I would be ok with that. Or, alternatively, if they were reducing the rate substantially by the same grade they reduced the food quality by handing out heated TV dinners.

But this is not what they do! You are still paying for a $40 dinner with your rate, but you are handed a $4 item instead. That is my problem.

I can’t imagine there are any people riding right now that would care. Any essential travelers are likely going short distances or one night at most. And Amtrak has an extremely generous covid 19 cancellation policy. If someone really had an issue they can get a refund. People aren’t taking two night land cruises right now.

 

[crescent-zephyr]

I guess my priorities are on different things than yours.

Seems like a silly comment to make... this is an Amtrak discussion board, of course we are going to be discussing Amtrak even if we aren’t in the place to be riding it right now.

I’m personally glad to see the Zephyr restored.... I had a legitimate concern it would never operate beyond Denver again.

 

[user 14106]

Il

I’m personally glad to see the Zephyr restored.... I had a legitimate concern it would never operate beyond Denver again.

I’ll be honest I wasn’t concerned in the least about the Zephyr. They had a legitimate operational situation with a two week quarantine. If Amtrak furloughed anybody right now they’d get really bad press. Also I recall this stated by Anderson at a congressional hearing this or last year may not be a perfect quote “I do believe there are certain routes that Amtrak should always operate - like the Builder, like the Zephyr, like the Coast Starlight..” The Zephyr isn’t on the hit list, and if you want to eventually run an “experiential” service, and the five year plans indicate they do, the Zephyr has to be in your top three if not top two choices of trains you are thinking for such a service. At this point any of that is likely a few years away given the present situation, but still the Zephyr isn’t on the chopping block.

 

[crescent-zephyr]

You have a lot more faith in Amtrak and Anderson’s words than I do. But like I said, glad it came back on schedule.

 

[jebr]

You have a lot more faith in Amtrak and Anderson’s words than I do. But like I said, glad it came back on schedule.

No need to worry about Anderson's words anymore. William Flynn is the CEO now.

 

[Bob Dylan]

No need to worry about Anderson's words anymore. William Flynn is the CEO now.

Not a good time to Start Learning the Job on the Fly!( Pun intended!)

 

[user 14106]

You have a lot more faith in Amtrak and Anderson’s words than I do. But like I said, glad it came back on schedule.

Don't get me wrong I have disagreements just as you do about decisions that were made during his tenure (and some that I agree with such as the focus on safety management and improving OTP) but I think for the most part he has done what he has said and not told outright lies. I do think there are long distance routes that were (and may still be) a target. I would imagine Flynn is going to follow on the same path as Anderson that the board has set so I'm sure the corridor vs. long distance debate will continue. But I just don't feel the Zephyr was ever on the chopping block...just my opinion. I'm sure Flynn's job is going to be quite a bit different than he anticipated having to start out during this COVID-19 situation. His job has morphed from likely just continuing on what Anderson started to having to rebuild the railroad after this crisis.