. "2013-09-02T00:00:00"^^ . . "0"^^ . "0"^^ . . "0"^^ . "2"^^ . "My wife and I are frequent visitors for the last 14 years (since they opened) and saw the ups and downs of this salad bar. Now (for the last three months) it has been more downs. Initially, parking, if you do not show up at 10:30, parking is limited until the afternoon lull. We have noticed the employees are taking the \"premium\" front spots. Today and our last visit, two front spots were taken by employees (we know this since we saw the manager let them in the building). Today, the doors opened promptly at 11:00,only to be delayed at the counter since none of the salads were not prepared. We waited and decided to press on after only the Won Ton Happiness was prepared. After paying, the cashier apologized since she did not receive a scoop for the ice and told us to go the soda dispenser. I went to the drink station and discovered the drip tray under the drink dispenser was already full of liquid (minutes after opening?). We had to wait for the employees to put ladles in the soup since they were still measuring the temperature. After dining, we decided to have some ice cream only to the machine \"burb out\" a large amount of ice cream. Obviously, the machine was not tested prior to opening. This could have made a horrible mess on someone. \n\nSumming up\n1. Employees should not take front spots.\n2. Everything should be ready, cleaned, and tested prior to opening.\n\nLas Vegas has plenty of buffets (for a lot less money) and get protein (aka meat) for a lot less money. To be competitive, you need to outshine the competition."^^ .