All-you-can-eat Buffets

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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