For a midwest treat I recommend Sirloin Stockade. Much better quality than Golden Corral. I used to know the menu by heart as it would change each day. Thursday was sausage and peppers night. Great service, too.
Of course being in Indiana, the average person weighed about 300lbs, but they stuffed the guests with the complimentary buttered rolls, which were irresistable.
They would NEVER kick someone out for eating too much. That was their customer base.
BTW, YES, tip at an all you can eat buffet, IF you get drinks with refills, fresh plates and napkins brought to you, and the waitstaff keeps you table bused.
It's hard work keeping up with some customers.
“BTW, YES, tip at an all you can eat buffet, IF you get drinks with refills, fresh plates and napkins brought to you, and the waitstaff keeps you table bused.”
In Vegas, you get drink refills and used plates taken away. I always tip well because my server isn’t at home with their family on a holiday so it should be worth their while. I personally hand it to them, look them in the eye, and say, “Thank you,” with sincerity.
I was at a Golden Corral one time, where there was an oriental gal working. And when I say working, this gal was WORKING. I was very impressed.
When I left, I stopped her (and if I recall correctly) gave her $10 (for 2 people) and told her that I saw how hard she was working and what a great job she did. I then stopped and told the manager about the great job she was doing.
I worked in restaurants when I was younger. Nearly all the time, all managers hear is "this was wrong" or "that was bad". There is a time and place for that. But I also feel that managers need to hear when one of their staff is exceptional. I'll tell the manager so that the manager can then tell the waiter or waitress.
Who knows, that one comment can be what that person needs to hear on a very bad night. That one comment can also be a seed, that planted in the right soil, can develop that persons attitude towards hard work and excellence.