Golden Corral reviews

Sometimes we feel like we are under staffed a bit. Not having breaks during long shifts are sometimes really dragging. but understandable since it is such a fast paced restaurant.

Maybe a lack of organization at times....or workers..especially when there's a new heavy menu..i.e. this past menu (beef lovers) there was a great quantity of red meat on the bar...which of course the grill cook was the one in charge of preparing the menu. It was too much for a person. I believe the production of a menu should always be distributed among all the areas of the kitchen so it wouldn't too much for only one area or the other.