All-you-can-eat Buffets
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All-you-can-eat Buffets
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Today on Pull My Leg, we sit down with Harry Woller — self-described buffet historian, wannabe competitive eater, and lifelong student of abundance.
By day, Harry is a Logistics Operations Analyst optimizing large-scale systems. By night (and weekends and holidays), he optimizes shrimp placement, carving station flow, and soft-serve structural integrity at buffets across America.
With an estimated 400–600 all-you-can-eat establishments under his belt (and waistband), Harry argues that buffets aren’t just restaurants — they’re social experiments. They test patience. Hygiene. Strategy. Elastic.
We talk about:
The psychology of the buffet line
Why crispy General Tso’s chicken is non-negotiable
The engineering marvel of the carving station
Whether buffet dining is about hunger or victory
Is a buffet chaos? Or is it freedom? Is it indulgence? Or logistics?
Grab a plate. Pace yourself. And remember — abundance is a mindset.
Subscribe, like, and tell us your go-to buffet strategy in the comments.
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