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Old 03-15-2007, 11:51 AM
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Dave Dave is offline
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Ken,

You are right in that it can be done, but the cost and training of a good team is no doubt the big factor. And at least in Carnival's case, their management has publicly stated that they go for the cheapest acceptable product.

I am old enough to fondly recall great meals in railroad dining cars - and from closet sized kitchens. I still remember the perfectly cooked duck I had on the Broadway Limited from NYC to Chicago.
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