I applaud the Wynn for re-establishing its buffet, but can not get on board with this concept. Coming in a hungry hobo, I want to be tantalized by visual food offerings, not what's on a paper menu. Part of the fun was perusing the various stations and prioritizing your eating strategy. I don't want a wait person acting as a buffer between me and the food. Additionally, there is a guilt trip over turning them into track runners. The poor dishwasher also got their work load doubled with all the extra plates, bowls and cups. I don't want a pre-portioned mentality and agree 100% with aformentioned comments on taking smaller portions. I even go so far as doctoring my food along the buffet line, so as to eliminate high salt and fat content. A beauty of self-serve is the opportunity to nutritionally enhance one's meal. There is plenty of creative mixing and matching that can be done and wait service takes this away. As the sole purveyor, I had a vested interest of what went on my plate. A wait person does not share my enthusiasm, nor does he or she have the time to do anything but offer robotic service. Small detail, but I prefer one big plate with several items on it instead of separate servings. Case in point - a piece of prime rib, with its juices and horseradish bleeding into mashed potatoes. Or, a bunch of greens topped with watermelon and blue cheese crumbles. So many different combos that meld flavors together could be found in pre-Covid buffets.