|
Post by Dane on Feb 3, 2022 7:10:44 GMT -8
Anyone dined on routes one or two recently? Did a route thirty day trip to Courtenay recently, and found my hot dinner options limited to burgers and one chicken pasta offering. Didn't BC Ferries used to have at least two proper, non-burger items, like, say, salmon, as well as a rice bowl type thing, or a curry effort? I'm wondering if they've cut back a bit on all the runs. I suppose it would be understandable with so many people staying in their cars for the duration of their trip. When I was on the Queen of Coquitlam last weekend, I saw that they had the burger options as well as the Chicken Tenders Combo, Chicken Fettuccine Alfredo and the Chicken or Salmon with Salad and Garlic Bread. There wasn't a rice bowl on though. According to the BC Ferries Online order website though, they still have the Teriyaki Chicken Rice Bowl. Yup been like this for over a year now. At this point I'm resigned to the fact that the food service on the ferry is unlikely to return to what we knew in the cafeteria, and the presumably forever dead buffet.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on Feb 3, 2022 9:52:50 GMT -8
When I was on the Queen of Coquitlam last weekend, I saw that they had the burger options as well as the Chicken Tenders Combo, Chicken Fettuccine Alfredo and the Chicken or Salmon with Salad and Garlic Bread. There wasn't a rice bowl on though. According to the BC Ferries Online order website though, they still have the Teriyaki Chicken Rice Bowl. Yup been like this for over a year now. At this point I'm resigned to the fact that the food service on the ferry is unlikely to return to what we knew in the cafeteria, and the presumably forever dead buffet. Unfortunately, you're probably right, Mike. It seems like a day doesn't go by where we don't run into some little example of how covid has changed our lives, rarely for the better. Often it seems like businesses are using it as an excuse to cut back on customer service and have less staff. In the case of ferry food, it's a publicly run service where there's demonstrably less revenue to support what we were used to in the past. At least they're serving food on plates again. Eating out of a box was gross.
|
|
WettCoast
Voyager
Posts: 7,480
Member is Online
|
Post by WettCoast on Feb 3, 2022 18:02:04 GMT -8
Yup been like this for over a year now. At this point I'm resigned to the fact that the food service on the ferry is unlikely to return to what we knew in the cafeteria, and the presumably forever dead buffet. Unfortunately, you're probably right, Mike. It seems like a day doesn't go by where we don't run into some little example of how covid has changed our lives, rarely for the better. Often it seems like businesses are using it as an excuse to cut back on customer service and have less staff. In the case of ferry food, it's a publicly run service where there's demonstrably less revenue to support what we were used to in the past. At least they're serving food on plates again. Eating out of a box was gross. I can tell you that the food service on the northern ferries has certainly gone downhill. I do hope that this is not permanent. On the other hand, BC Ferry food is still better than what is available on WSF's or AMHS vessels.
|
|
|
Post by Dane on May 1, 2022 20:16:11 GMT -8
I'm really just here to complain. But over the last few months I've resumed what feels like my long lost days of being a quasi-commuter to Vancouver from Victoria. Right now I'm averaging a return trip weekly.
As a ravenous soul the loss of the buffet hits my stomach hard.
But more seriously, the Route 1 ferries are getting really busy. And people are very much venturing back to the passenger decks. My gripe is less to do with food, but more the food venue. If the buffet is no more, BC Ferries needs to open that space up. There's a lot of seating in the buffet and Sea West Lounge. There is needless crowding on the ferries. History bring precedent to this - the restaurant on the Queen of Saanich was never fully removed, and to a lesser degree the Queen of Vancouver. Just give us more seats...
|
|
|
Post by Blue Bus Fan on May 1, 2022 20:41:31 GMT -8
I'm really just here to complain. But over the last few months I've resumed what feels like my long lost days of being a quasi-commuter to Vancouver from Victoria. Right now I'm averaging a return trip weekly. As a ravenous soul the loss of the buffet hits my stomach hard. But more seriously, the Route 1 ferries are getting really busy. And people are very much venturing back to the passenger decks. My gripe is less to do with food, but more the food venue. If the buffet is no more, BC Ferries needs to open that space up. There's a lot of seating in the buffet and Sea West Lounge. There is needless crowding on the ferries. History bring precedent to this - the restaurant on the Queen of Saanich was never fully removed, and to a lesser degree the Queen of Vancouver. Just give us more seats... To be honest I can want BC Ferries to convert buffet in sit down restaurant or try staff served buffet. SeaWest lounge should just go bye bye because it just way to much space for no reason to exist bring seats and design to rest of vessel.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on May 1, 2022 21:26:38 GMT -8
I'm really just here to complain. But over the last few months I've resumed what feels like my long lost days of being a quasi-commuter to Vancouver from Victoria. Right now I'm averaging a return trip weekly. As a ravenous soul the loss of the buffet hits my stomach hard. But more seriously, the Route 1 ferries are getting really busy. And people are very much venturing back to the passenger decks. My gripe is less to do with food, but more the food venue. If the buffet is no more, BC Ferries needs to open that space up. There's a lot of seating in the buffet and Sea West Lounge. There is needless crowding on the ferries. History bring precedent to this - the restaurant on the Queen of Saanich was never fully removed, and to a lesser degree the Queen of Vancouver. Just give us more seats... Absolutely. I didn't realize the buffet space had not been reconfigured. Route one has always been very crowded. BC Ferries either has to expand the cafeteria to make up for the loss of the buffet, or convert part of the buffet into a fast food outlet with the rest being seating. The other part of this is that route one makes a ton of money. It's the only route that private operators would drool after, from an operations standpoint, at least. BC Ferries needs to adjust their service model to at least open up the buffet areas, somehow.
|
|
|
Post by Blue Bus Fan on May 30, 2022 12:49:11 GMT -8
|
|
dave2
Chief Steward
Deckhand!: Todo: Introduction post (I was born less than 100 feet from the ocean. The tide was...)
Posts: 155
|
Post by dave2 on May 30, 2022 14:41:47 GMT -8
|
|
|
Post by paulvanb on May 30, 2022 16:02:22 GMT -8
I think it is about time. Do they sell beer of WSF routes?
|
|
|
Post by Kahloke on May 30, 2022 18:02:14 GMT -8
I think it is about time. Do they sell beer of WSF routes? Yes. Beer and wine have been available in WSF galleys for a very long time.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on May 30, 2022 19:58:13 GMT -8
Hmmh. It looks like the limit of two beverages will keep everyone below the .08 alcohol limit for driving. And I imagine that BC Ferries has consulted with law enforcement and other concerned agencies. Still... even though I'm an imbiber, I have to wonder why we need to let people have alcohol everywhere. I like that the ferries are free of cigarette smoke, and I don't really want to be sitting in the lounge behind someone with two beers on their breath. Whatever. I don't have a strong opinion, and I hope it provides some extra revenue without any harm to society or safety. We'll see.
|
|
WettCoast
Voyager
Posts: 7,480
Member is Online
|
Post by WettCoast on May 30, 2022 20:26:58 GMT -8
I have to agree with Neil on the subject of alcoholic beverages on the pond ferry crossings. Its a relatively short crossing. I don't really need a drink with my meal. On the other hand, the limit of two drinks should keep passengers from getting tipsy before driving off, and should earn BCFS a little extra revenue.
As most will know, alcoholic drinks have been available on the long north coast routes for years, pretty much ever since our one-time tea-totalling premier left office in 1972.
|
|
|
Post by ferryfanyvr on Jun 25, 2022 20:41:48 GMT -8
Some comments regarding my round trip on the Alberni today. First let me say that I realize crew shortage issues are causing problems of much more importance than what I'm about to bring up, but I'll focus on the topic of this particular thread.
I've been disappointed from the beginning of 2020 with BCF's decision to change to disposable dishes in the Coastal Cafe. It was understandable when they re-opened food service at the height of the physical distancing public health order when they had very limited indoor seating available and passengers were encouraged to take their food outside or to their cars to consume it.
Fast forward to today when things are basically "back to normal". On the 10AM sailing, breakfast was back to being served on ceramic dishware, apart from the coffee mugs. I was told I could "make a special request" for a ceramic mug.
The return sailing at 1225PM was of course lunch, and back to food being served in paper boxes. I asked the chief steward why they were serving food in disposable containers and he said it was because they were short staffed (even though this particular sailing was on an "A" license"). I asked why they had enough staff to wash dishes on the first round trip but not the second and he said it's because the lunch/dinner menu requires a lot more dishes such as "saucers" etc. This explanation didn't really make sense since breakfast also has all those plastic domes (plate covers) which need to be washed, and many lunches ordered are White Spot burgers wrapped in paper.
Pre-2020 in the off season in the middle of the week when ships were operating on as low as a "C" license they were still able to wash dishes in the cafeteria. But not now on a "B" or "A" license?
I just don't appreciate paying close to $20 for a meal served in a box so I rarely eat on board any more. Not to mention the tremendous waste involved...no one would confirm if the "dishes" are being composted, or just ending up in the landfill.
First world problems, I know.
|
|
|
Post by Blue Bus Fan on Jun 25, 2022 20:49:45 GMT -8
Some comments regarding my round trip on the Alberni today. First let me say that I realize crew shortage issues are causing problems of much more importance than what I'm about to bring up, but I'll focus on the topic of this particular thread. I've been disappointed from the beginning of 2020 with BCF's decision to change to disposable dishes in the Coastal Cafe. It was understandable when they re-opened food service at the height of the physical distancing public health order when they had very limited indoor seating available and passengers were encouraged to take their food outside or to their cars to consume it. Fast forward to today when things are basically "back to normal". On the 10AM sailing, breakfast was back to being served on ceramic dishware, apart from the coffee mugs. I was told I could "make a special request" for a ceramic mug. The return sailing at 1225PM was of course lunch, and back to food being served in paper boxes. I asked the chief steward why they were serving food in disposable containers and he said it was because they were short staffed (even though this particular sailing was on an "A" license"). I asked why they had enough staff to wash dishes on the first round trip but not the second and he said it's because the lunch/dinner menu requires a lot more dishes such as "saucers" etc. This explanation didn't really make sense since breakfast also has all those plastic domes (plate covers) which need to be washed, and many lunches ordered are White Spot burgers wrapped in paper. Pre-2020 in the off season in the middle of the week when ships were operating on as low as a "C" license they were still able to wash dishes in the cafeteria. But not now on a "B" or "A" license? I just don't appreciate paying close to $20 for a meal served in a box so I rarely eat on board any more. Not to mention the tremendous waste involved...no one would confirm if the "dishes" are being composted, or just ending up in the landfill. First world problems, I know. I have notice that it depends on vessels because I have been on evening sailing with reusable dishes. I think BC Ferries should switch to where the crew gives utensils to you for safety of passengers because by that logic the food amenities should be opened for use.
|
|
|
Post by northwesterner on Jun 25, 2022 23:37:00 GMT -8
Fast forward to today when things are basically "back to normal". On the 10AM sailing, breakfast was back to being served on ceramic dishware, apart from the coffee mugs. I was told I could "make a special request" for a ceramic mug. The return sailing at 1225PM was of course lunch, and back to food being served in paper boxes. I asked the chief steward why they were serving food in disposable containers and he said it was because they were short staffed (even though this particular sailing was on an "A" license"). I asked why they had enough staff to wash dishes on the first round trip but not the second and he said it's because the lunch/dinner menu requires a lot more dishes such as "saucers" etc. This explanation didn't really make sense since breakfast also has all those plastic domes (plate covers) which need to be washed, and many lunches ordered are White Spot burgers wrapped in paper. Pre-2020 in the off season in the middle of the week when ships were operating on as low as a "C" license they were still able to wash dishes in the cafeteria. But not now on a "B" or "A" license? I just don't appreciate paying close to $20 for a meal served in a box so I rarely eat on board any more. Not to mention the tremendous waste involved...no one would confirm if the "dishes" are being composted, or just ending up in the landfill. First world problems, I know. I have no actual knowledge about the dishwashing set-up and work flow on this vessel (or any vessel for that matter). I've worked in a few food service kitchens over the years. I have nightmares to this day about trying to get dishes done after one very busy service before the next one starts. Sometimes, when you're maxed out, your commercial dishwasher can't run through as many dishes as you need washed in the time frame available. I wouldn't be surprised if the Alberni's galley, not having served a capacity crowd in decades and already tight on interior space, has a 'too small' commercial dishwasher to keep up with the volumes at max capacity. They're serving on disposable plates to give the dishwasher a chance to catch up.
|
|
|
Post by princessofvanfan on Jun 26, 2022 10:04:44 GMT -8
We always eat at the Quay at Tsawwassen terminal before going to the Island - better food, better selection, shorter line-ups. I avoid the Mexican place, though. Their idea of a beef burrito is refried beans with a tiny bit of beef sprinkled on top. No thanks.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on Jul 10, 2022 17:46:18 GMT -8
On our morning sailing last week to Duke Point, I recall hearing the announcement that the cafeteria was serving a 'limited' menu. I know that the person ahead of me asked for fried eggs, and was told that only scrambled was available. Has anyone noticed what other options aren't available in a 'limited' menu, compared to pre-Covid times? I also thought the guy in front of me was being a bit slimy, because he ordered an 'all aboard' breakfast, but with some of all three meats, and he got shirty when the staffer was confused about the math. That's what he wanted; to appease him, the staffer basically gave him meat x3. They should have cut one of his pieces of toast in half.
|
|
|
Post by whalebreath on Jul 10, 2022 20:49:05 GMT -8
The future is here already and has been for some time-vending machines.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on Jul 10, 2022 22:11:36 GMT -8
The future is here already and has been for some time-vending machines. Um... I don't think so, at least not if you're considering BC Ferries switching from fresh prepared to vending on major routes. Also, the fact remains that part of the reason there are staffed eateries on board is the staffing levels mandated by Transport Canada. Those crewpersons who are surplus on runs that don't have emergencies have to have a purpose which recoups some of their salaries. The cafeterias mitigate those expenses.
|
|
|
Post by Blue Bus Fan on Sept 26, 2022 22:45:54 GMT -8
With a Salish Class becoming a permanent vessel on route 5 in October, will the Coastal Cafe service a full menu as seen on route 9, and 17 with other Salish Class vessels?
|
|
|
Post by princessofvanfan on Sept 27, 2022 11:48:48 GMT -8
I miss the deluxe burger platter. The secret with those was to load them up with condiments, including Miracle Whip. Having done that, you had a pretty tasty burger.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on Sept 27, 2022 20:04:17 GMT -8
With a Salish Class becoming a permanent vessel on route 5 in October, will the Coastal Cafe service a full menu as seen on route 9, and 17 with other Salish Class vessels? I wonder if it might have something to do with the TC license the Salish vessel sails under. I haven't looked at the certs that are posted onboard, with regard to crewing levels. For many years, route 5 has had the ' Cumberland, with its snack bar service, and the Mayne Queen, with none. I'm guessing that you've never been able to get an actual breakfast or a burger and fries on the ' Cumberland? Maybe they might maintain that limited service with a Salish vessel.
|
|
|
Post by Blue Bus Fan on Oct 17, 2022 11:50:20 GMT -8
With a Salish Class becoming a permanent vessel on route 5 in October, will the Coastal Cafe service a full menu as seen on route 9, and 17 with other Salish Class vessels? I wonder if it might have something to do with the TC license the Salish vessel sails under. I haven't looked at the certs that are posted onboard, with regard to crewing levels. For many years, route 5 has had the ' Cumberland, with its snack bar service, and the Mayne Queen, with none. I'm guessing that you've never been able to get an actual breakfast or a burger and fries on the ' Cumberland? Maybe they might maintain that limited service with a Salish vessel. Nope route 5 Salish class while have the same menu as on route 9, and 17.
|
|
Neil
Voyager
Posts: 7,177
|
Post by Neil on Oct 18, 2022 17:23:34 GMT -8
I was on the evening sailing from Sturdies Bay to Tsawwassen last Friday. My friend is obsessive about eating healthily, aside from occasional stress induced Haagen Dazs indulgences. As anyone who has sailed on the Salish class vessels knows, the hot food menu is limited; mainly burgers and fries and chicken strips. No salmon and broccoli here.
BC Ferries has a pretty good selection of cold foods, though. Sushi, wraps, salads, and other sandwiches. Problem was, that sailing had nothing but a kale salad that seemed to weigh about two ounces. For someone who wants to eat non-meat and low fat, the selection was appalling. And when we drove off at Tsawwassen, I saw a lot of foot passengers- no doubt a Friday sailing to the Gulf Islands would be full. But nothing to eat but burgers and fries... I doubt they re-supplied for that sailing. My friend settled on the one hot thing that was an option for her; butternut squash soup, which she pronounced excellent. Me? Fries and chowder were fine.
I know... first world problems. Still, it can be almost three hours between Tsawwassen and Salt Spring, and people do like to eat. Some of us are ancient enough to remember waiters and table service on BC Ferries. I don't ride the Salish class vessels very often... maybe other forum members are more familiar with how well stocked the galley options are.
|
|
|
Post by Dane on Nov 10, 2022 23:12:18 GMT -8
The order online trial on the Spirit class ended yesterday and isn't being continued.
I used it four times I think, it was ... Fine. Kind of clunky to use: hard to actually find the order page, and the backend seem to hangup a lot. My orders were always ten minutes or more later than scheduled. And at least twice it felt like they sat the food somewhere for a bit because it wasn't as hot/fresh as my lineup experiences.
All in all I enjoyed avoiding the line, but the experience was pretty lacking. Feel pretty indifferent to the end of the trial myself.
|
|