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. American Restaurants for Large Groups in Tunica.

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