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Buffet but with a twist

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Posted by barb on January 11, 2012 at 08:35:22:

In Reply to: Re: KCBS in San Diego posted by Bill in Denver on January 10, 2012 at 09:57:46:

Better, less expensive way is to pay to have hotel wait staff stand at the buffet line and serve. That way equal servings and those that ask for more can be told they can come back for seconds once everyone has been through the line once. Or at least the meat that way. Think the only thing they actually ran out of was meat. Maybe potatoes - don't think the veggies ran out. But the hotel needs to control the portion size and this is one very easy way to accomplish it. A lot of catering companies do this, they have someone serve the meat and the sides are self-serve.

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