Dealing with hotel buffet hogs?
Nov 8, 2019 | 11:21 am
#2
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My experience of hotel buffets is that there's a bottomless trough of each of the items and you merely need to ask a member of staff to refill any empty platter. The whole point of buffets is that greedy people can have as much as they want - that's why it appeals to them so much.
Nov 8, 2019 | 11:31 am
#3
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I hate buffets, but if the other person is in front of the OP in line, the other person can take whatever he/she wants subject to whatever rules might be imposed by the hotel/buffet (can't fill cooler chest, etc.). It's a commercial transaction between the "guest" and buffet/hotel, not at all like being among invited guests in someone's home, where politeness would suggest offering to share the last of a dish with others.
Nov 9, 2019 | 4:13 am
#4
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My experience of hotel buffets is that there's a bottomless trough of each of the items and you merely need to ask a member of staff to refill any empty platter. The whole point of buffets is that greedy people can have as much as they want - that's why it appeals to them so much.
Nov 9, 2019 | 9:23 am
#6
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It is none of the staff's business nor is it any of your business. Why does it matter to you whether the 10 people in front of you each took 1 of the item and there were 10 in the dish OR there is 1 person and he takes all 10?
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
Nov 9, 2019 | 6:28 pm
#7
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Nov 9, 2019 | 6:30 pm
#8
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Nov 10, 2019 | 7:24 am
#9
formerly known as Tad's Broiled Steaks
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I used to think Southeast Asia had the monopoly on good breakfast buffets...until I visited Turkey.
In other words, if you find that the chafing trays are temporarily bereft of simit, peynir, and kaymak, you can blame me.
And if that does happen, ask one of the ubiquitous aloof waiters, the trays will get restocked momentarily.
In other words, if you find that the chafing trays are temporarily bereft of simit, peynir, and kaymak, you can blame me.
And if that does happen, ask one of the ubiquitous aloof waiters, the trays will get restocked momentarily.
Nov 10, 2019 | 7:13 pm
#10
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I used to think Southeast Asia had the monopoly on good breakfast buffets...until I visited Turkey.
In other words, if you find that the chafing trays are temporarily bereft of simit, peynir, and kaymak, you can blame me.
And if that does happen, ask one of the ubiquitous aloof waiters, the trays will get restocked momentarily.
In other words, if you find that the chafing trays are temporarily bereft of simit, peynir, and kaymak, you can blame me.
And if that does happen, ask one of the ubiquitous aloof waiters, the trays will get restocked momentarily.
Nov 11, 2019 | 8:03 am
#11
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It is none of the staff's business nor is it any of your business. Why does it matter to you whether the 10 people in front of you each took 1 of the item and there were 10 in the dish OR there is 1 person and he takes all 10?
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
Nov 11, 2019 | 8:34 am
#12
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It is none of the staff's business nor is it any of your business. Why does it matter to you whether the 10 people in front of you each took 1 of the item and there were 10 in the dish OR there is 1 person and he takes all 10?
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
The staff's business is to refill the empty dish and your business is to take what you want from that refilled dish.
If a dish is empty and staff are not moving to refill it, point that out to the staff.
Nov 11, 2019 | 8:41 am
#13
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There's a salad bar at one of the local grocery stores. It has many fine ingredients and almost always there is a container of bacon, the finest bacon I've ever had. My salad can be as much as 15-20% bacon and sometimes that means emptying the pan. Does that make me a hog? If there's a store employee nearby, I will alert them to the empty pans. If not, I do not go out of my way. I figure their job is to check regularly.
Unless the merchant places a limit on quantity, there is none.
Nov 11, 2019 | 12:56 pm
#14
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I don't disagree. Our local taproom has a $5 flight night. One of my friends asked for 4 glasses (4 ounces each) of the same beer. The price of a pint of the same beer is $18. TBH, most flights would be valued well above $5 at the 4 ounce glass price X 4. The owner grimaces and pours as requested. Most of us are there for a combination of variety and economy. Every once in awhile, there is a customer who is only interested in economy. There is nothing posted telling you it is forbidden. The same guy probably comes in on $8 growler fill night and orders the same beer.
Nov 11, 2019 | 5:48 pm
#15
formerly known as Tad's Broiled Steaks
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