Service with a smile
Following host introductions, there’s a toast to a fun trip with raised glasses of non-alcoholic peach bubbly before settling in to wide leather seats with ample leg room, fold-out table and foot rest. For those battling cigarette cravings in this smoke-free domain, nicotine gum is supplied on demand.
There are hot towels brought to passengers before each meal and promises of delicacies and delights throughout the day. Local wines are poured by the affable staff with affection and a stream of insights. The Sumac Ridge Estate Unoaked Chardonnay is slightly off-dry with aromas of pear and apple. While the full bodied yet velvety smooth JacksonTriggs Reserve Select Cabernet Sauvignon has bold scents of blueberry, mocha and chocolate.
Guerin admits to knowing little about beer, with just three on offer: Whistler Brewing Powder Mountain Lager, Whistler Brewing Whiskey Jack Ale and Molson Canadian 67 Light Lager. Meanwhile, Tanqueray London Dry Gin, Ketel One Vodka and Crown Royal Deluxe Canadian Whisky are also in the mix. Host Peter Southall, who only expected to stay on board for a season but has racked up several, explains that he likes to find solutions for passengers.
So when a woman asked for an espresso coffee, (there’s neither a barista nor espresso-making equipment) he suggested a ‘‘Baileys and cream long (filtered) coffee’’.
Hosts are at the beck and call of travellers, who on a whim can summon a tray of cheese, dried fruits, chocolates and assorted nuts and of course, any reasonable and legal amount of drinks.
Punctuating most trips are the tearful goodbyes when travellers wrench themselves from the unique environment and service of the Rocky Mountaineer. You may also see Guerin waving farewell from a vestibule – in his chef whites and wearing the satisfied grin of a culinary master, with big plans to build and install new galleys by 2019. – Traveller
The writer travelled as a guest of Rocky Mountaineer.