metroman2020 stated in his message of 11/24 that the chef at Palms Buffet was formerly from Stations. Then he goes on to laud the food at the Silverton Buffet. The chef at the Silverton buffet also came from Stations - Green Valley Ranch to be exact. We had long discussions with him when the food at GVR started going bad. He was most co-operative and sat with us to discuss our complaints. We didn't bother to go back to check on it.
When the food at Silverton buffet started to decline we asked to speak to the chef - guess who arrived at our table? Instant recognition by both parties. We told him the marinara sauce was like tomato bisque and hardly met the specifications for sauce. We also told him of the attitude of the personnel who could are less if they served you and could not tell you what the food was that was not labeled. Our biggest gripe was that the shrimp at the live pasta station was not de-tailed. Nothing like picking up a hot shrimp to get the tail off, or cutting the tail off and getting thin marinara all over a white blouse or shirt. He sat down with us again and within two weeks we noticed a difference. ...but the shrimp still have tails!
Granted, even the Middle Eastern food at Palms buffet has suffered since the reopening.....whatever happened to sliced tomatos for a gyro??? I asked and was told that George Maloof, personally, tells the chef what he wants for the Middle Eastern foods. I said "do you think George requested no sliced tomatos?" the answer was "I am sure he did". So, the buck stops with George and not the chef. At least at Stations they give their help the ability to make decisions!
Cheers!
Bonnie
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