
The 35 rules of train travel every passenger should follow
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Train travel is an excellent way to see a country. A planet-friendly way to get to work. And a surefire way to get thwacked in the face by the person next to you who didn't have the sense to take their backpack off in a crowd.
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Then there are the seat sprawlers who try to take up extra real estate with their bags, the café car squatters who leave no room for anyone else to eat and — worst of all — the extroverts who run conference calls from the quiet car. At least on planes, you can't be talking on your phone.
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'I think being on a long train journey, trapped inside a metal tube for several hours, seems to do something to people's behaviour,' said William Hanson, a Britain-based etiquette coach and author. 'They sort of forget that it's not their own private royal train.'
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Better to make sure you're on the right track now than when a conductor is inches from your panicked face.
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Leave no trace at the gate
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Clean up food wrappers, coffee cups and crumbs large enough to count as an amuse bouche.
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No tripping your fellow passengers
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Tuck in all extremities, including legs and luggage wheels, while you're sprawled on the floor or running to board (We told you to get there early!)
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Got help? Make sure to tip.
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If you are travelling Amtrak at a station that offers it, make use of the Red Cap baggage handling service. Don't forget to tip.
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Don't zone out
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Pay attention to signs and announcements; that gate assignment can be stealth.
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Boarding
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This is not a stampede
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When the gate number is announced, remember: You are not an elephant. Proceed to your gate calmly and queue up.
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Don't block the doors
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Make room for the people exiting the train. Riding the train is not a contact sport, so don't act like an offensive lineman.
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Be someone's hero and help carry a heavy bag up the stairs or hoist it in the overhead compartment. We all need a little kindness.
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Watch your backpack
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Take off your pack, and hold it in front like a baby sling, so you don't bash the person behind you in the face.

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Canada Standard
20 hours ago
- Canada Standard
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Japan Forward
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2 days ago
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'Just to inspire people to add even more herbs into the cooking … 'Herbs are being neglected a little bit, and they offer so much support to our bodies.' Lentil Bolognese 1 tbsp (15 mL) extra virgin olive oil + more to serve 1½ cups (375 mL) diced red onions 1¼ tsp (6 mL) sea salt + more to taste 1½ cups (375 mL) thinly sliced celery 1 cup (250 mL) dry red lentils, rinsed 1 cup (250 mL) water 2 (14 oz/398 mL) cans diced tomatoes 1 cup (250 mL) roughly chopped fresh basil + more to garnish 2 tbsp. (30 mL) minced drained capers 1 tbsp. (15 mL) pressed garlic (or more if you love garlic) 1½ tbsp. (22.5 mL) balsamic vinegar 1 tbsp. fresh lemon juice ½ tsp (2.5 mL) chili flakes + more to taste (optional) Zucchini Noodles 8 cups zucchini noodles (about 4 medium zucchini) (see note) 1 tbsp. extra virgin olive oil Fresh ground pepper and sea salt to taste Note: You can cut the noodles to your desired length with kitchen scissors. Instead of spiralized noodles, you can make 8 cups of zucchini ribbons. Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper. In a medium pot, heat the oil over medium heat. Add the red onions and 1 tsp of the salt and sauté for 3 minutes. Add the celery and sauté for 3 minutes, until the onions and celery are soft and translucent. Add the lentils and water, and bring to a simmer. Stir well, then reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. Stir in the tomatoes, basil, capers, garlic, vinegar, lemon juice, chili flakes and remaining ¼ teaspoon of salt. Simmer, uncovered and stirring often, for 15 minutes, until the lentils are tender. Season with more salt or chili flakes to taste. (Store cooled sauce in an airtight container in the fridge for up to 4 days.) Meanwhile, in a large bowl, toss the zucchini noodles with the olive oil and salt and pepper to taste. Arrange the noodles on the prepared pans so that they are lying flat (overlapping is OK). Place both pans in the oven and roast for 5 minutes, until the zucchini noodles are steaming and softening. Serve the zucchini noodles topped with the lentil Bolognese, sprinkled with salt and, if using, chili flakes, and garnished with olive oil and basil. Makes 4 servings. Excerpted from Eat to Love by Mikaela Reuben. Copyright © 2025 Mikaela Reuben. Photographs by Robyn Penn. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.