by Gilbert B Norman
Although we have several extensive and surely authoritative recitations of train consists that included dining facilities for the primary use of Coach passengers, I have yet to see any discussion of the service and fare offered within.
Many of the premier trains had 'catchy' names for their Coach dining-lounge car. The Great Northern called theirs assigned to the Empire Builder the Ranch Car and it had an appropriate ranch house decor. The Northern Pacific named theirs the Travelers Rest with the car decorated in a motiff depicting the Lewis and Clark expedition.
Both cars were exceptionally attractive in their decor, but in essence, they were simply a lunch counter lounge.
The CB&Q had the Cable Car Lounge on the CZ and the Chuck Wagon on the Denver Zephys. Both cars had domes for the exclusive use of Sleeper passengers, but I never saw much evidence of that being enforced if in fact it was even enforceable.
The Golden State had some sets assinged a Fiesta Lounge. Since these cars came from the two sets for the stillborn Golden Rocket, there were obviously not enough cars to go around.
The Santa Fe and Union Pacific simply called their cars Cafe Lounges. Neither were exactly inspirational with their decor (lest we note for those visiting here from the Amtrak Forum armed with knowledge of the 'exemplary" service provided to Amtrak by the contemporary UP, that same comment hardly applies to predominately Pullman Diners and exclusively Pullman Lounges on either road).
The fare offered was cooked on board - there were no microwaves back then. As I recall, hamburgers and hot dogs were offered, but steaks were out of the price range for most patrons (the Diner was "on limits' for Coach passengers; but very few used such). Labor intensive cold sandwiches were offered, all prepared on board. The plate meal selections simply were casseroles that could be prepared in bulk and made from leftover items (wonder why I have always been "leery' of anything labeled "chef's special'; even at land based restaurants).
So "that's ther way it was' back in the days of two levels of sit down food service. Obviously, the microwave, more reliable refrigeration, and food preservatives I don't even want to think about, has rendered the second diner obsolete in the Amtrak era. Then as now, most Coach passengers if they did not "bring their own', simply wanted to be fed without having to spond an 'arm and a leg' in the process.
Many of the premier trains had 'catchy' names for their Coach dining-lounge car. The Great Northern called theirs assigned to the Empire Builder the Ranch Car and it had an appropriate ranch house decor. The Northern Pacific named theirs the Travelers Rest with the car decorated in a motiff depicting the Lewis and Clark expedition.
Both cars were exceptionally attractive in their decor, but in essence, they were simply a lunch counter lounge.
The CB&Q had the Cable Car Lounge on the CZ and the Chuck Wagon on the Denver Zephys. Both cars had domes for the exclusive use of Sleeper passengers, but I never saw much evidence of that being enforced if in fact it was even enforceable.
The Golden State had some sets assinged a Fiesta Lounge. Since these cars came from the two sets for the stillborn Golden Rocket, there were obviously not enough cars to go around.
The Santa Fe and Union Pacific simply called their cars Cafe Lounges. Neither were exactly inspirational with their decor (lest we note for those visiting here from the Amtrak Forum armed with knowledge of the 'exemplary" service provided to Amtrak by the contemporary UP, that same comment hardly applies to predominately Pullman Diners and exclusively Pullman Lounges on either road).
The fare offered was cooked on board - there were no microwaves back then. As I recall, hamburgers and hot dogs were offered, but steaks were out of the price range for most patrons (the Diner was "on limits' for Coach passengers; but very few used such). Labor intensive cold sandwiches were offered, all prepared on board. The plate meal selections simply were casseroles that could be prepared in bulk and made from leftover items (wonder why I have always been "leery' of anything labeled "chef's special'; even at land based restaurants).
So "that's ther way it was' back in the days of two levels of sit down food service. Obviously, the microwave, more reliable refrigeration, and food preservatives I don't even want to think about, has rendered the second diner obsolete in the Amtrak era. Then as now, most Coach passengers if they did not "bring their own', simply wanted to be fed without having to spond an 'arm and a leg' in the process.
Last edited by Gilbert B Norman on Wed Dec 08, 2004 7:27 pm, edited 2 times in total.