All-you-can-eat Buffets

<p>Today on <strong>Pull My Leg</strong>, we sit down with Harry Woller — self-described buffet historian, wannabe competitive eater, and lifelong student of abundance.</p><p>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.</p><p>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.</p><p>We talk about:</p><ul><li><p>The psychology of the buffet line</p></li><li><p>Why crispy General Tso’s chicken is non-negotiable</p></li><li><p>The engineering marvel of the carving station</p></li><li><p>Whether buffet dining is about hunger or victory</p></li></ul><p>Is a buffet chaos? Or is it freedom? Is it indulgence? Or logistics?</p><p>Grab a plate. Pace yourself. And remember — abundance is a mindset.</p><p>Subscribe, like, and tell us your go-to buffet strategy in the comments.</p><p>#PullMyLegPodcast #BuffetLife #AllYouCanEat #FoodComedy #PodcastLife #GeneralTsosChicken #MidwestCulture #ComedyPodcast #FoodCulture #CompetitiveEating</p><p><br></p>