Lunching at a pricey buffet today, my mind was drawn towards getting the most value from the experience. Here are some thoughts.
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| Tricky with soup |
1. The restaurant supplied dainty little scissor tongs (left) to handle the food. They were so small and delicate and fiddly that a surgeon would have had trouble using them. They didn't grip well and they had the desired effect of frustrating people so much that they abandoned any thoughts of filling their plates. My solution - bring a heavy duty tool from the garden. You'll be loading up your plate in seconds.
2. Go for desserts first. When the restaurant opens, the dessert station is virgin territory. Get yourself over there before its despoiled by the stampede and take your pick.
3. Order a la carte (much cheaper) but then "borrow" food from other people. The wait staff can't keep track of any mince pies that may be passed illicitly under the table.
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