You do bring up an interesting thought.
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Well, yes and no. I was on a cruise ship that had a rather major breakout of norovirus. About 1/2 the passengers became sick and had to be confined to their cabins.
A good question, indeed...
But the boxes look nice.
Mmmm! Wild hickory nuts.
Sounds like Washington.
And probably those ship buffets where everyone touches the handles of those self serve utensils... therefore coming in contact with the hand germs of everyone at that buffet.
Most nuts are a good source of magnesium.
Maybe they're the sort that believes in "herd immunity"?And probably those ship buffets where everyone touches the handles of those self serve utensils... therefore coming in contact with the hand germs of everyone at that buffet.
It's always nice to share... but not when it comes to germs!
Because of this, I believe that the self-serve buffet's everywhere, land and sea, will be forever, "gone with the wind"...And probably those ship buffets where everyone touches the handles of those self serve utensils... therefore coming in contact with the hand germs of everyone at that buffet.
It's always nice to share... but not when it comes to germs!
The last time I et at a "Golden Coral" I didn't feel well, and it was several years before this coronavirus.Because of this, I believe that the self-serve buffet's everywhere, land and sea, will be forever, "gone with the wind"...
You'll still have buffet's, but you'll place your plate in front of the server, and they will dish it out for you. This will of course mean greater staffing costs, but may also limit waste, as 'glutton's' may be too embarrassed to ask for a huge pile of food at each serving...
I wonder how the "Golden Corral" chain is faring, these days...?
According to the Federal Drug Administration's COVID-19 best practice guideline, restaurants should discontinue operations that require customers to use common utensils or dispensers. This poses a problem for establishments that have relied on tongs and spoons multiple people touch over the course of an evening. Since buffets don't need to employ as many workers on the floor, these restaurants have long been economical operations.
I find buffets unappealing, not just because of the shared utensils but also the stale low quality food. Even the fancier Vegas versions just did not do it for me. That said it's hard to imagine a brave new 'Murica without self-serve gorging. If the traditional buffet experience really does go away I'd be willing to pay a little more to see it out the door.
By the time I was introduced to Vegas buffets it seemed they were all in the $50-$100 range. I never experienced the cheap loss leader spreads you see in some movies. What were they like?
Waaay back in the 60's food was cheap and a real bargain. Of course the purpose of those cheep buffets was to get you in the door and gamble big. I've never been into gambling... but I did take a shot at it... back then... I took $1.50 to the cashier and asked for pennies. The I went to the penny slot. In it went... one penny at a time. And that's all that happened... the machine just ate my pennies... one at a time. After that I realized that the big money to build those fancy casino's came from folks like me... who put their money into those fancy machines, and lost it...
I certainly have been ready for a long time to pay ala carte for some premium desserts, a really nice charcuterie plate, and maybe some decent wine choices. And even though I am not a craft beer drinker, I am sure there is money to be made selling craft beer at an extra cost as well.
Both completely do-able. American Airlines had a great charcuterie plate followed by an ice cream sundae in domestic FC - pre-Covid of course.
Definitely I would be willing to pay somewhat more for better meal options, even if the extra cost means I wind up traveling less often than in the past. But I'd want a substantial upgrade from the current program -- including more and better entrees, cooked breakfasts, separate lunch and dinner menus, and table service with place settings. In other words, something at least as good as Amtrak's "traditional dining." So that could be a way to win back customers like me who, looking at the current meal program, are deciding we'd rather stay home or find another way.You do bring up an interesting thought.
I wonder how many Sleeper passengers will be willing to pay extra to eat in an Amtrak 'specialty restaurant' (aka the dining car) for an additional cost? Say, $50/meal ? Sleeper passengers will still be able to get their complimentary flex meal (aka K-ration
Having many meals a day doesn't mean eating at every one of them. Sometimes it means you can do a small meal and then have a little more later or you like eating dinner at 6PM and someone else likes a light late meal at 9PM.
But we're already paying an arm and a leg to eat the teenie tiny dehumanizing tasteless disgusting flex meals. Amtrak will never have a 'speciality restaurant' and we are already paying 'speciality restaurant' pricing. So why discuss this???You do bring up an interesting thought.
I wonder how many Sleeper passengers will be willing to pay extra to eat in an Amtrak 'specialty restaurant' (aka the dining car) for an additional cost? Say, $50/meal ? Sleeper passengers will still be able to get their complimentary flex meal (aka K-ration
Pacific Parlour Car came pretty close to checking that box.
