Every so often we get requests to be interviewed for television stories, news stories, articles, etc. Those who are looking to put us on film are told that we wish to be anonymous to keep our site honest and allow us the ability to walk into any buffet and have no chance of being recognized, so this means no video - and generally no audio. Those interviews never happen. They want you full face on camera. We don't do that. When it is a print or web article I am happy to be interviewed through email and that satisfies the author. Recently we had a request from a writer who was doing an article about buffet dining for a financial website. I wondered what buffet dining would have to do with finance - other than from a business prospective of running a buffet, but this was not what he was looking for. He said he had questions about dining at buffets. Fine. I responded saying that if he emailed me his list of questions I would answer them and email my responses back. What I received was not a list of questions but this - Give "some "finesse" tips.
How do you choose a buffet restaurant? How do you scope out
their specialties in advance? ...That sort of thing."
Well, he certainly could have gotten that from reading several of the articles on this site, but I decided that I would give him exactly what he was asking for. As it turned out, little of what I provided him made it to his article - which turned out to be a slide presentation rather than a straight article - though, the presentation was accompanied by the text of each slide. Much of what he wrote was way off the mark of what this site presents - and its finance connection was mostly how to get the most bang from your buck when dining at a buffet. To us, the idea of eat something because it is expensive is not really a way to get a good buffet experience.
Here is what I wrote for him to use. I am sure it will be a benefit to some of our readers and I am sure that regular readers will see a lot of the what has always been the philosophy of buffet dining on this site.
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The subtitle of my site is "All you can
eat is not a Challenge!" (this was mine before it was used by
anyone else) and that is the basis of rational eating at a buffet.
I have seen people fill a single plate with so many different
foods at the same time that there is no way to distinguish
anything on the plate other than the top layer that must go four
layers of food down. This is no way to eat. One can go back as
many times as they wish. We eat in a normal fashion - start with
soup, next go up for salad (if we want salad), and then go for a
first plate of entrees and side dishes. That first plate at the
hot buffet for me will be a sampling plate if it is a buffet that
I have never dined at before. I will take a little of the items
that appeal to me - maybe just enough for a taste if it is
something that I am not sure that I will enjoy. If it is a buffet
that I have been to before, I will go to the items that I know
that I like and if there is something new take a small sample to
try. After that plate the next plate will be those items that I
really liked. We tend to set a limit of three plates - you don't
want to walk out feeling sick and I have seen this happen way too
often with others. Depending on how full I feel before that third
plate, that plate is just skipped. We avoid eating bread or rolls.
Those just fill you up for no reason. There is a reason why most
buffets give you unlimited soft drinks - the liquid and
carbonation will fill you up quickly. If it is a hot day, drink as
much as you need to, but otherwise drink to enjoy the soft drink
as you eat but don't drink just because you can get more - which
is the same approach with eating. Just because the food is there,
you don't have to keep eating it until you are ready to burst.
After the "main course" there is also dessert and the best thing
to do after eating all that is to decide on one dessert that you
will enjoy the most and take only one. If you feel like another -
and your eyes are not bigger than your stomach - take one more -
and then stop. This is not your last meal so don't eat like it is.
During dinner carry on a conversation with your dinner companions,
don't just sit there and eat. It is also only polite when two are
dining to wait to go for your next trip to the buffet until your
partner is ready to go also. You will not only enjoy the food but
you will also enjoy the companionship of dining.
How do we pick a buffet? Price and, if available, a quick look at
reviews. If we get there and there is no one inside, we may not go
in. The food will not be maintained properly in an empty buffet
restaurant. The food trays on a buffet table must be, as I say,
kept "tended" at all times. Someone from the restaurant needs to
go from tray to tray making sure that nothing is drying out and
they need to stir whatever can be stirred. Food that they find
that is too dry or no longer appetizing in appearance needs to be
removed and discarded. Proper food temperature needs to be
maintained as well. Putting out a microwave and telling customers
to warm the food themselves is not acceptable. The food should
never be cold or cool when it goes from the serving tray to your
plate unless it is intended to be eaten cold - and then it needs
to be properly cold. I also will not eat raw clams or oysters at a
buffet when there is not an employee at the clam/oyster bar
shucking the shellfish as they are taken and making sure that the
oysters and clams do not sit for any length of time and are not
drying out and going bad.
Since the beginning of our site we have grown a list of "Rules of
the Buffet". Here is the most recent updated complete list -
http://buffets.blogspot.com/2016/05/a-new-rule.html
These rules say it all. Anyone going to a buffet should read and
remember these rules. Buffets should post them at the entrance.
None do - though I know a number of buffets have read our site.
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