Rumors from the Silver Star

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joelkfla

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I was on 91 WAS to ORL today. There was an additional VLII sleeper trailed by the American View inspection car behind the baggage car at the end of train. Two different OBS'ers said they were full of Amtrak mucky mucks headed to look over the Miami Airport station.

I glimpsed a chef in the dining car while boarding at WUS; I never saw him again. I asked an SCA if he was there to prepare for the resumption of traditional dining. She said no, he was serving the executives at the back of the train. Furthermore, she had heard that traditional dining would not return to Silver Service until next year, not when the 2-train service resumes in September.

BTW, my SCA, who went by the name of Kumar, was the best I've had over the 2 round trips since the pandemic. He was the only 1 of the 4 to make coffee, and every request was handled promptly with a smile.
 

jis

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BTW, my SCA, who went by the name of Kumar, was the best I've had over the 2 round trips since the pandemic. He was the only 1 of the 4 to make coffee, and every request was handled promptly with a smile.
Kumar is wonderful. I have had him twice so far.

Interesting tidbit about MIC.
 

daybeers

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I glimpsed a chef in the dining car while boarding at WUS; I never saw him again. I asked an SCA if he was there to prepare for the resumption of traditional dining. She said no, he was serving the executives at the back of the train. Furthermore, she had heard that traditional dining would not return to Silver Service until next year, not when the 2-train service resumes in September.
It just gets better and better...
 

AmtrakBlue

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They must have picked up American View in DC. Only the extra VLII was on the back of 91(5) when it went through Newark, DE. I had assumed it was deadheading.
 

AmtrakBlue

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Does American View actually have sleeping quarters for the executives?
No, it's an inspection car. There's a "theater" on the back where people sit to look out the large window on the back. I can't remember what the rest of the car looked like (we got to go into it during the 2012 Trains Day in Philly.

 

jis

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Why wouldn’t the executives want an Amtrak flex meal? I’ve heard the Blondies are delicious!
The Blondies have been substituted by a Cake which I actually like, as opposed to the Blondies. At least this was the case on the Super Star the last two round trips I took on it.
 

Cal

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I wonder what the chef(s) were cooking for them, and the quality of it. Would be neat to see what chefs can and will do for management, or if it was traditional dining quality.
 

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I wonder what the chef(s) were cooking for them, and the quality of it. Would be neat to see what chefs can and will do for management, or if it was traditional dining quality.
It was probably better than traditional dining if I had to guess. I've worked at offices that used Aramark as their food supplier and you could order almost anything on or off the menu (within reason). Contrary to what I expected the freshly prepared food was as good as any restaurant. Even on Amtrak I believe the chefs are fully trained and are mainly hampered by small menus, limited ingredients, and operational protocol. I would presume that special manager moves have a wider and more varied menu from which to order.
 
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I wonder what the chef(s) were cooking for them, and the quality of it. Would be neat to see what chefs can and will do for management, or if it was traditional dining quality.
The Chef goes to the grocery store and buys what he needs for the trip. He gets basic staples from the Commissary and purchases everything else.
 
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I really wonder if any Amtrak execs have ever ridden a long distance train overnight?
Several years ago I was on the SWC in New Mexico and went to the dining car for breakfast. I and two other gentlemen were seated at a table with Mark Murphy who was at that time the vice president in charge of long distance routes. He was on his way from Chicago to a rail meeting in Los Angeles.
While at that table I do remember the semaphore arms coming down as the train passed.
 

joelkfla

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I wonder what the chef(s) were cooking for them, and the quality of it. Would be neat to see what chefs can and will do for management, or if it was traditional dining quality.
The SCA I talked to (not Kumar) said there are a couple of chefs based in Washington just for special moves. Probably Amtrak's best chefs, IMO.
 

joelkfla

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No, it's an inspection car. There's a "theater" on the back where people sit to look out the large window on the back. I can't remember what the rest of the car looked like (we got to go into it during the 2012 Trains Day in Philly.

Perhaps a kitchen for the chef to work his magic, and some area suitable for dining. I don't think the execs would want their meals carried back thru 5 sleepers and the baggage car.
 

crescent-zephyr

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The SCA I talked to (not Kumar) said there are a couple of chefs based in Washington just for special moves. Probably Amtrak's best chefs, IMO.
So Amtrak can hire chefs just for special moves for execs, but they can’t hire chefs for the actual trains that people ride? I know, I know, we MAY get the diners restored on the east coast but this just shows the problem.
 

AmtrakBlue

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So Amtrak can hire chefs just for special moves for execs, but they can’t hire chefs for the actual trains that people ride? I know, I know, we MAY get the diners restored on the east coast but this just shows the problem.
One time (probably borrowed the chef from another train) vs 7 days a week. Hmm, yeah, you logic works, not.
 

crescent-zephyr

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The SCA I talked to (not Kumar) said there are a couple of chefs based in Washington just for special moves. Probably Amtrak's best chefs, IMO.

One time (probably borrowed the chef from another train) vs 7 days a week. Hmm, yeah, you logic works, not.

The post I quoted seems to imply these are Amtrak hired chefs that work only for special moves.
 
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