But this is a way for Amtrak to attribute more revenue to the dining car.I really feel like the only people who ever order the “Land and Sea” are just sleeper passengers who get their meals free and just want to get the absolute maximum amount of food possible, even if they are not going to enjoy it or eat all of it.
Actually the real old traditional style was a bit more complicated than you think. The secret was frying THEN baking.It's pretty pathetic to have French Toast coming from a microwave. It's not that hard to cook.
Sounds like you are somehow intimately familiar with the preparation methods of the thousands and thousands of restaurants that serve French Toast?OK, that one esoteric recipe is more complicated. But 99% of French toast served by restaurants is not that complicated.
I think the point DA was trying to make is that the french toast came out of a microwave instead of off a griddle, not that it wasn't offered at all. The decade time frame lines up with my memory of when it changed.
Firstly, it was a convection oven, not a microwave. Pretty big difference. And whether or not it's "hard to cook" doesn't really matter here, since the AM-II diner-lites the LSL used from July 2016 to May 2018, do not have a grill or stove. So considering Amtrak put the diner-lites on the LSL because they didn't have enough Heritage diners, the term "pathetic" seems a bit strong.It's pretty pathetic to have French Toast coming from a microwave. It's not that hard to cook.
Then obviously you'r not doing it right, you'r NOT charging enough, or you'r doing it for charity. As someone who works with graphic designers daily, in both web and print, they would HIGHLY disagree with you.And as someone who designs posters for charters, and dinner menus for the same charters. Honestly it isn't that hard or costly to design one. I will say the menu looks better however.
Where did you get the idea that I was only talking about the Lake Shore Limited? I never even mentioned that train. I'm not sure why I would since French Toast isn't even on their breakfast menu. My comment was a general comment and nothing more.So considering Amtrak put the diner-lites on the LSL because they didn't have enough Heritage diners, the term "pathetic" seems a bit strong.
To be clear, I am seriously opposed to to all these cuts to F&B, but the Lake Shore heating up french toast in a convection oven out of necessity doesn't seem too egregious to me.
It sounds like you are arguing for the sake of it. Did you read the recipe that was posted? I can assure you that 99% of restaurants don't use a recipe for French Toast that is that complicated. Seriously. Read the recipe. You don't need to be intimately familiar with restaurants to understand that. You just need a history of dining out and common sense.Sounds like you are somehow intimately familiar with the preparation methods of the thousands and thousands of restaurants that serve French Toast?
Or are you just. . . . . .or, never mind.
The 9th.I honestly skipped most of the thread.
All alcohol prices went up $0.50.
Did you board 8 on the 9th or 10th?
If you don't mind me asking, how was the dining car crew?The 9th.
My comment above was strictly about the cost of printing. 10 different plates. 10 different press start-ups to get the colors in registration. Making sure each version is packaged separately and labelled properly. More expensive to print 10 versions than one. Graphic design is a separate issue -- certainly easy enough to design 10 separate covers, but this does add some cost too; it's probably a one-time cost so long as the format for future versions doesn't change.And as someone who designs posters for charters, and dinner menus for the same charters. Honestly it isn't that hard or costly to design one. I will say the menu looks better however.
I owned a decent sized company and my motto about savings no matter how small was "it all adds up". And over the years it was significant to our bottom line and a benefit to all our customers and employees.My comment above was strictly about the cost of printing. 10 different plates. 10 different press start-ups to get the colors in registration. Making sure each version is packaged separately and labelled properly. More expensive to print 10 versions than one. Graphic design is a separate issue -- certainly easy enough to design 10 separate covers, but this does add some cost too; it's probably a one-time cost so long as the format for future versions doesn't change.
Bottom line: If Amtrak was trying to create unique brands with each of its trains -- especially long distance trains -- I think having unique menu covers would make sense. That train left the station a LONG time ago. The menu contents are all identical now, so slapping a different name or logo, and a regional photo on each train's menu cover isn't fooling anyone. It's a waste of precious resources.I owned a decent sized company and my motto about savings no matter how small was "it all adds up". And over the years it was significant to our bottom line and a benefit to all our customers and employees.
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