🚀 go-pugleaf

today:
location forest lane in north Dallas.

1. cheese sauce for the tacos was so watered down it was barely yellow. 
Even when it cooled of, it was runny like water.
I am sure it is extreme cost cutting. So, I suppose you take a gallon 
can of Rico's nacho cheese sauce, which is 'decent' as is and will more 
than stand up a spoon, and dump it in a 5 gallon bucket, fill the rest 
with water, mix that up into a disgusting dribbling mess, then put some 
out on the steam table. (the directions on the Ricos can say add 1:1 
water to increase your profits, not 4:1) Sorry, souper salads, nacho 
cheese sauce is supposed to be too thick to use a straw with, not that I 
tried, it was so disgusting. Otherwise it's called soup, not sauce. It's 
bad enough it is mostly hydrogenated oils, do you have to make it that 
much worse? I even tried putting some of the "shaved cheese" from next 
to the tacos into my bowl of cheese sauce (intending to use it for a few 
tortillas and the baked potato), but it would not behave like cheese and 
melt, and the whole thing kind of congealed into an oily aomeba-like 
blob that kept trying to escape the bowl..

2. sour cream is also supposed to be thick, especially when on ice. For 
the baked potatos. I am not sure what was in those containers on ice, 
but that sour-cream-like stuff was so thin it dripped right off the 
serving spoon spoon like gravy. Soon as it hit the hot baked potato, it 
ran like water. I'm not sure how that was accomplished and I don't need 
to know (although the waiter said something about buttermilk), because I 
would not ruin sour cream like that in the interest of saving a few 
pennies and making one serving feed 5 people. No wonder the place was 
2/3 empty at lunch time.

3. 'Bleu' cheese dressing. This is a no brainer. I looked for the bleu 
cheese particles. Really. But there were none to be found, except if 
they were the little 2mm diameter things in the white-colored water you 
were representing to be bleu cheese dressing. It tasted like buttermilk. 
It was funny that it was so thin than when I dropped my fork onto a 
spinach leaf on my plate it splattered like milk. I am sure the other 
patrons found it funny that I was having to slurp my salad. Until they 
had theirs.

4. all the vegetables and other real food was fresh and good. but it 
does not matter, when you offend the customer, cheating them out of 
something good, by offering shitty sauces that ruin the food in so many 
ways. Why not try "not" diluting your dressings and sauces, and charge 
$1 more if you have to? Nobody's going to eat you out of $1 worth of 
bleu cheese dressing or sour cream, (especially with all the women that 
eat the otherwise good salads there and don't use much sauce) you buy 
them wholesale you cheap idiot..