[dynimagelv]

The EDR food in most hotels in Las Vegas is perfectly edible and its free....it may not be MOM's home cooking but it's FREEEEE.

[suetalks]

I have always wondered about the EDR's. Interesting.

As a side note I might say...having eaten at many buffets over the years I have also run the "bathroom dash."
I found that avoiding the salads helped. One would think the salads were a good choice at an otherwise questionable buffet. But I have had more luck since avoiding them.

So maybe take note of what you eat on the days you have problems...and try to eliminate (sorry) them from the next meal.

[ScoopLV]

Originally Posted by dynimagelv

IT USED to improve your chances in our EDR, of eating 3 meals a day and then takin enough food home to feed a family of 35....When the head cook in the EDR went to Mexico on LOA for 6 months, the food costs dropped to much that they decided to REALLY lower food costs....

I still don't see how speaking Spanish affects the quality of EDR food.

[dynimagelv]

Originally Posted by ScoopLV

I still don't see how speaking Spanish affects the quality of EDR food.

Speakin QUANTITY as well as quality....i.e. if ya speak Spanish you get the FRESH bacon if ya don't ya get the stuff thats been sittin there all morning.....

[ScoopLV]

Originally Posted by dynimagelv

Speakin QUANTITY as well as quality....i.e. if ya speak Spanish you get the FRESH bacon if ya don't ya get the stuff thats been sittin there all morning.....

Doesn't work that way at our property. Everyone gets the same bacon, no matter what language they speak.

The only thing that affects quality around here is time of shift -- graveyard gets the worst food. Dayshift, of course, gets the best stuff.

[dynimagelv]

Originally Posted by ScoopLV

Doesn't work that way at our property. Everyone gets the same bacon, no matter what language they speak.

The only thing that affects quality around here is time of shift -- graveyard gets the worst food. Dayshift, of course, gets the best stuff.

Thats the way it works here now also.....but twasnt always.....

When I was at the Nugget in Atlantic city wayyyyy back....we had a GREAT policy there.....EVERY PERSON[Executive type] that drew a paycheck from GNAC was REQUIRED to eat in the EDR once each month....they were NOT permitted to dine with another Exec, and they were required to submit an evaluation toe the F&B Director by the 5th of each month [and he kept track too]

We had, by far, the FINEST EDR food I have ever eaten. I KNOW that our cooks are capable....but no one in the Exec floor pays attention and its normal for things to slip.....

[DavieJ89]

One thats gotten me is the fruit, primarily watermelon cantaloupe and honeydew. Always a lill too soft, I have eliminated that as well as the chipotle mayo at the salad bar.

[mojavedxer]

Originally Posted by ScoopLV

I still don't see how speaking Spanish affects the quality of EDR food.

That’s because some of the cooks don’t like us gringo's. And while your resort may have policy against this special treatment. I can guarantee that it happens. I have seen enough video coverage in my lifetime on this issue that F&B managers seem to not be able to get a grip on.

[mojavedxer]

Originally Posted by dynimagelv

Thats the way it works here now also.....but twasnt always.....

When I was at the Nugget in Atlantic city wayyyyy back....we had a GREAT policy there.....EVERY PERSON[Executive type] that drew a paycheck from GNAC was REQUIRED to eat in the EDR once each month....they were NOT permitted to dine with another Exec, and they were required to submit an evaluation toe the F&B Director by the 5th of each month [and he kept track too]

We had, by far, the FINEST EDR food I have ever eaten. I KNOW that our cooks are capable....but no one in the Exec floor pays attention and its normal for things to slip.....

When Goldberg was running Bally's back in the 90's. He killed the execs ability to comp themselves in the hotel. It was amazing how better the food improved once they where forced to eat in the EDR.

[ScoopLV]

Originally Posted by DavieJ89

One thats gotten me is the fruit, primarily watermelon cantaloupe and honeydew. Always a lill too soft, I have eliminated that as well as the chipotle mayo at the salad bar.

Cantaloupe is a MASSIVE source of foodborne illness.

The germs are on the rind. The cook cuts through the fruit with a knife. And all those germs get smeared all over the fruit.

The correct way is to wash the cantaloupe. Then cut off the top and bottom. Then wash the knife. Then slice away the rind as you would a watermelon. Then wash the knife. Then cut fruit into desired pieces.

NOBODY does this.