The Washington Post's Don Phillips, who often covers transit stories, wrote a wonderful story on Amtrak's President David Gunn. Be warned that it's a rather lengthy article and in fact is divided into 5 parts on the site. However it's well worth reading to gain some insight on the man who may well be Amtrak's last, best, and greatest hope for the future. You can view the first section of the story by clicking here. Here's another interesting quote:Early in his tenure at Amtrak, Gunn did away with most of the perks of his office, selling the executive limousine and SUVs and reassigning the drivers to the Amtrak police department. He refuses to work on a computer and will not wear a cell phone. He goes to work by public transportation.
Despite an affinity for the working man and woman, Gunn can be a no-nonsense disciplinarian. He listens to subordinates, but when he reaches a decision, there is only one way: his. Last year, Executive Vice President Stan Bagley resigned over disagreements on cost cutting, a blow Gunn took personally because the two had initially hit it off well. Gunn later said he did not sleep the night after Bagley left.
On one short trip to Florida, for example, Gunn discovered that in Miami -- the terminating point for three Amtrak trains -- the railroad was paying hundreds of thousands of dollars a year to have a switch engine and crews from CSX Transportation available 24 hours a day. The engine's main duty was to deliver those trains to a servicing facility and turn the southbound trains around for the trip back north.
"Why don't we just use the road locomotives to do that?" Gunn snapped, referring to the engines that pulled the train down. "This isn't rocket science."
But he has not cut blindly. In fact, Gunn has even rescinded some cuts.
During a 10-day cross-country train trip, Gunn was bored seeing the same food every day and ordered that different menus be introduced each day in a repeating cycle. On another trip, a chef told him that spices had been axed from the supply lists in Amtrak's dining car kitchens as a cost-cutting measure. Chefs were generally buying their own spices. They do not have to anymore.
"It was stupid," Gunn said. "You can't let service collapse. A dining car obviously spends a lot of money, but you've got to have it."