A dining experience beloved by generations of hungry Americans is in danger of being spoiled by the coronavirus pandemic.
Buffets - from the humblest hotel breakfasts to the grandest casino banquets - are struggling to stay afloat as new health restrictions come into place and wary diners eschew the self-serve dining tradition.
As many buffets go out of business across the US, others are innovating and trying desperately to keep the business model relevant and appetising.
What is the problem?
Susan Yin, the owner of Jack's Fresh in downtown Washington DC, tells BBC News that her average sales have dropped nearly 90% after they re-opened two months ago following a two month closure.
Jack's Fresh, which specialises in Asian food and American sandwiches, is currently making around $500 (£398) per day, down from an average of $3,500 before the pandemic, she says.
"No people work in this area," says Mrs Yin, referring to the commuters that have mostly been working from home since March. "It's still very quiet."
In March, the US Food and Drug Administration (FDA), which regulates food safety for the federal government, recommended "discontinuing self-service buffets and salad bars" until the pandemic subsides.
Officials said this was due to the communal serving utensils which are frequently touched by multiple patrons who may be contagious, as well as the crowds that can form around some items.