A few years ago, I spent a few hours with my parents in Los Angeles, California, a city that was home to the biggest and best restaurants in the world.
I didn’t go in expecting to see the kind of dining experience that most Americans get to experience.
Instead, I was greeted with a familiar scene, as my mother and I shared a warm buffet with a couple of friends.
But as I sat down, my appetite was piqued, and I began to notice something.
The restaurant, which I’d never been to before, was called “pacific salmon” and served a lot of salmon.
In a restaurant that’s known for its fish, I assumed this meant there was only salmon.
After a few bites, I realized the menu featured a huge amount of fish.
This was an unfamiliarity I had never experienced before.
But that night, as I was finishing my meal, I noticed something else: It was packed.
When I went to leave, my mother, a waitress, stopped me in the middle of my meal to ask, “Do you have any more?”
It was her first experience with the restaurant, and she wasn’t sure how to feel about it.
She also was surprised that so many people had been here.
“I had no idea people were coming here so often,” she said.
“People are very polite and they are very friendly.”
I was amazed at the number of people that came here every day.
I asked her what she thought was the worst place in America, and the waitress told me she thought the worst was the Pacific Seafood buffet.
In the months that followed, I tried to talk to her about why people came here and how she could help them enjoy their seafood, but she wouldn’t budge.
After all, she was just a waitress.
What to do?
The waitress explained that the food was made fresh and it was a tradition for guests to come and have a buffet every night before the big night.
I knew there was something wrong with the service, so I decided to do some research.
I decided I needed to be able to tell people if I liked the food, so after looking into other dining establishments and restaurants, I decided the Pacific Restaurant & Lounge, a restaurant in Los Feliz, California had a lot to answer for.
When I started my research, I learned the Pacific has been in business since the 1950s.
The Pacific Seafoodle buffet is the oldest of its kind in the country.
Its origins go back to the early 1800s, when it was the home of the “Pacific Salmon” buffet.
Today, the restaurant is owned by the Pacific Foods Corporation, and its name is derived from the Pacific salmon.
I also found out that the restaurant had a tradition of people coming in every night to have a free buffet before the biggest night of the year.
I started talking to the owner, who was very friendly and would not give me any answers on why the people come in so often.
He told me that he does not take reservations, but if there are a lot people coming he will book them for the night.
He also told me he only serves a limited number of meals per day, and he will only serve the best seafood that he can find.
During my research I found that the Pacific offers an extensive seafood menu that includes: fresh, white tuna, tuna, carpaccio, catfish, trout, and shrimp.
Some of the dishes are served with bread and fresh vegetables.
But for some reason, I didn’s not find the fish in the seafood buffet.
Instead I was served a large salmon and the menu included fish served with a variety of vegetables, fruits, and herbs.
I’m not sure what was going on, but I was not happy with the seafood I had.
A few days later, I emailed Pacific Restaurants executive chef, Kevin McBride, to ask about his experience at the Pacific, and his response was quick.
I have been working at Pacific for three years and have not been to a Pacific Seafold buffet in my entire career.
Kevin told me his staff is responsible for selecting the seafood for the buffet, which includes the Pacific’s signature “poutine.”
“If you want to be a good customer, you have to ask a lot more questions than just ‘What’s in the fish?'” he said.
McBride added that if the seafood is fresh, and not packaged in a fish bowl, it is not likely to spoil and can be enjoyed fresh.
At the end of the day, I’m still a bit surprised at the experience I got at the seafood section at Pacific Seafoood, because I’m used to the fresh seafood menu and never thought about it at all.
I had to ask if it was safe to eat it.
And I didn’ t find out for a while that the staff at Pacific didn’t care.