The star of the Bon Temps Buffet seems to be the boiled shrimp, year 'round. This is unfortunate because they have recently changed how they prepare the shrimp. It had been done with "Old Bay" seasoning, which was fine. Now the shrimp is a deeper red and it tastes strongly of cayenne pepper. My suspicion is that this is by design, to discourage over-sampling. The pink shrimp were much better.
Most of the people working there are friendly and helpful, as you would expect. But some of the servers have a definite attitude problem. I stood by the pork loin slicing area and waited for over five minutes. Finally, a server called to someone to come over, who in turned called the woman who was supposed to be manning the slicing station. She sauntered up and was obviously peeved to have been interrupted. The pork, by the way, was perfectly prepared it's a shame the experience was ruined.
The buffet needs hands-on management, it currently seems on autopilot.