This operational issue at Plymouth is understandable. I often watched the crew struggle a bit to unload from the HST in time for departure. A similar problem occurs in the up direction.
But unfortunately this is only temporary and we will soon be back to 10 cars splitting and joining at Plymouth and the associated chaos will return.
I accept that as a reaaon, as well as having it ready and waiting on up trains, but hardly encourages people to want to use it, so I still think it would make better sense to use the set doing the full journey, even if it is in the middle of the train. They coped when it was HSTs after all! I believe more of the Penzance services are currently 9 car, though whether that continues post pandemic we shall see. Customers with first class tickets can make a reservation in the dining car, and so that seat will be reserved (so in essence they will have two reservations) but completely agree with the problems mentioned above about having reservations in the wrong section.
When I last did Pullman dining (which was on an HST so obv not going to be an issue then with being in wrong half) I called the GWR customer services team on the number on the Pullman dining web page and they reserved me a place in the dining car as I had given advance notice of my intention to dine - at that time at least the page had a note to say you can do this. No complex questions were asked and it all went smoothly. So you could try that if it still is offered. Mind you I was boarding at Paddington so would have done a visual check on the train / spoken to staff on board before departure as a double check too.
That is welcome news. I know that some of the evening journeys are booked as 9 car, including the 18:03 which is due to have Pullman reinstated.
Fantastic news that if true. Its something I've long banged on about on here , much to the annoyance of some, but , on the ground it has long been obvious that the portion working was a very poor substitute for what came before it on the WofE services.
Agreed and it is true. There have been those on the forum who were vehemently against nine and 10-cars through Cornwall but I (and a good few others including many staff) never thought that five cars as standard would work.
I haven't really posted in this section often, but have followed it, so am aware of the various debates surrounding this, but have to say I agree with the views that 9 cars are better for the full distance, so I'm pleased this is the approach they are now taking. Perhaps with the drive towards leisure travel, they might have more of a say about the interior of the 802s.
That's a shame you can't dine when travelling backwards, but understandable. Whilst it doesn't bother me as such, it's nice to have the option. I don't know whether there are fewer seats than HSTs, but there are fewer suitable seats. One crew once told me they don't like to set up the front two if they can help it, and indeed the windowless ones are often left bare, unless requested, so thats quite a reduction!
Some of the 5 car 800s may never have been used, or at least only once or twice, as the Welsh breakfast/brunch services were typically diagrammed as being 9 car operation.
Exactly so. I just wish that, perhaps one day, we could actually see some from of apology from those who ridiculously over specced these units, because frankly and despite all the promises of Improved Catering etc, it's been a farce. At least sense is finally being seen by utilising the 9 cars on the Penzance's.
That's essentially what they are!
Agreed, they have a better chance of changing the interior of the 802s, but obviously would need to go through the DfT, who were previously opposed to any modifications. That said, with the push for leisure trade, there is arguably a stronger case to be made. In the Modern Railways article, Mr Hopwood does hint that they would like to improve it, staying "First class is seen as a product with some opportunities for strong growth". Read into that what you will.
Alas the railway has been littered for generations with management perceptions that First Class is a great revenue opportunity just waiting to be captured - and then nothing happens. Either the first class seating runs round as empty stock all week long, or (in more recent times) is sold off excessively cheaply with Advances etc because that is what they are stuck with. The WCML has been plagued with this ever since fixed formation Mk 2 stock came along. The differentials between first and standard class, or at least the worthwhile differentials, have now made first class costs prohibitive. Notably when public service banned travel in first class quite some years ago, principally because it had become so expensive at business hours, no attempt was made to reduce the proportions.
If what is shown is correct it's such a shame as I recall that the menu proudly featured produce from the destinations served. i.e South Wales (Usually Pembrokeshire) Somerset, Devon and Cornwall. I'm wondering if some of the past regular suppliers have now been put out of business?
Do remember though that the equipment used to cook a meal is only part of the kitchen facility. The refrigeration, ambient stock storage, waste disposal and crew storage are used pretty much on every service.
You're living on another planet - I seem to remember HSTs running around with the cooking equipment such as hobs and ovens unused on the majority of services which is no different to now (and sets without the required equipment turning up on Pullman workings). Were they over-specced as well?
- filmed near Preston Road , London)