The service was horrible (I had to refill my own drink) and we literally saw our server two times during our entire meal. (leading me to believe they were leftovers.) the cabbage and green beand were so overcooked that they were mushy. The 'steak and gravy' was straight out of an Oncore frozen dinner. Adding injury to insult, the only other 'seafood' was fried catfish and peel and eat shrimp. We decided to sample the other seafood offerings before choosing the crab legs or not. when I was informed (after already paying the initial price and was seated) that crab legs were an additional $10.00 per pound! One pound is about 2 clusters. That price is comparable to other seafood buffets I have enjoyed from Vegas to Atlantic city. We were there shortly after they opened and found the meal was almost $30.00 each. We decided to try their 'seafood' buffet on a Friday night. We will never return to this Buffett.There are too many other choices available to return here. Now the price.It is advertised there for 29.99.The receipt has Steak and Shrimp.What steak!Your website has the price for Sunday for 22.99 so what is the price? Our waiter was very attentive and helpful bringing our drinks and refills as well as ice cream and hot tea.He was excellent! The dessert section was terrible.The employee allows costumers to get their pies and cakes like before. vegetables again had one employee which seemed good but the vegetables were very overcooked and soggy.The short ribs were very good falling off the bone but needed seasoning.The next section had a line which had one employee.While waiting for fried chicken and fish I then waited for potatoes and carrots which were good.This section again had one employee who also covered the carving station.There was no organization since someone who stepped up wanting only beef was waited on while a line was already there.The beef was well done and tuff.The salad section had premodern bowls already made as well as the peel and eat shrimp.This is NOT served. I realize they have a limited menu with COVID guidelines.There was only a Hibachi stove top with only one employee doing the prep.The hot. This is our first visit since Goldstrike reopened.While they were closed they should have replaced the filthy carpet in the restaurant.

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