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 lineWhy crispy General Tso’s chicken is non-negotiableThe engineering marvel of the carving stationWhether buffet dining is about hunger or victoryIs 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.#PullMyLegPodcast #BuffetLife #AllYouCanEat #FoodComedy #PodcastLife #GeneralTsosChicken #MidwestCulture #ComedyPodcast #FoodCulture #CompetitiveEating