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I have mixed emotions about the food issue. To the extent that Amtrak is taxpayer funded, the prime consideration needs to be transportation, not food presentation, but on the other hand, I understand that inadequate food service can cut into ridership and revenue, especially over longer distances. My recommendation would be to divide diners into two sections: a casual dining/lounge section where patrons would seat themselves and order their food from a counter, and a formal section staffed by a waiter. A single kitchen would support both sections, and where it is practical, casual diners would be able to order some of the entrees offered in the formal section.