PRESIDENT AND CHIEF EXECUTIVE OFFICER
Lance Trenary began his restaurant career in his father’s restaurant at a young age, where he learned the value of guests and the people who serve them. Lance joined Golden Corral in 1986 as Partner Manager. After deciding to pursue a multiunit career with Golden Corral, he quickly rose through the system, holding leadership roles of increasing responsibility. He was named President and Chief Executive Officer in January 2015, leading America’s largest buffet and grill concept and becoming only the third person to hold this position in the brand’s 49-year history. This year marks Lance’s 36th year with Golden Corral.
Lance’s industry leadership includes his current role as Chair of the Board of Directors for the National Restaurant Association, as well as serving as a Trustee for the National Restaurant Association Educational Foundation. Lance also serves on the Executive Committee of the North Carolina Restaurant and Lodging Association and is a former Chair (2016). He has chaired the Restaurant Industry Executive Council and served as a WFF CEO Advisory Council member.
Lance was the 2022 recipient of the highest honor in the restaurant industry, the IFMA Gold and Silver Plate Awards. In 2019, Lance was named the Restaurateur of the Year by NCRLA and was a past recipient of the Griff and June Glover Award for Distinguished Service. In addition, Lance was the recipient of the 2019 Chairman’s Award for the National Restaurant Association Educational Foundation and was the National Restaurant Association’s 2020 Chairman’s Award recipient for outstanding leadership and contributions to the industry. He has also been named to the Society of Fellows of the Culinary Institute of America.
Committed to giving back, Lance served as a founding board member for Camp Corral, a summer camp for children of wounded or fallen military service members, and chaired the board in 2019. Lance also serves on the Founder’s Circle Advisory Board for Project Healing Waters, which is dedicated to physically and emotionally rehabilitating wounded or disabled military service personnel. He was honored by that organization with the Patriot Award for a lifelong commitment to our military veterans. In addition, he is a passionate supporter of ProStart for the National Restaurant Association Educational Foundation. He contributes time and resources to help young people explore career opportunities in the industry he loves. He makes supporting the development of the future leaders of the restaurant industry a personal priority.
Lance and his wife of 37 years, Paulette, have two adult daughters, Elizabeth and Ally-Catherine.
CHIEF FINANCIAL OFFICER
Jim has been part of the Golden Corral family for over 41 years. In 2014, Jim was appointed Senior Vice President of Finance and Administration of Golden Corral and GC Cares. In his current role as the Chief Financial Officer of Golden Corral Corporation, Jim directs the Accounting and IT Departments and is responsible for the protection of the financial assets of the company, coordination of the company’s budget, financial forecasting for the strategic plan and maintaining the company’s records.
Jim graduated with a B.S. in Accounting from Penn State University in 1979.
He is an avid golfer and sports enthusiasts as well as an active member of his church family. Making their home in Cary, NC, Jim and his wife enjoy spending time with their children and their spouses as well as their grandchildren.
CHIEF PEOPLE OFFICER
Shelley Wolford has worked in the hospitality industry for over 25 years. She joined the extended leadership team at Golden Corral Corporation ten years ago, first as Vice President of National Marketing for six years, before moving into a senior leadership role as Senior Vice President of Strategy & Communications. This year, Shelley’s role expanded to Chief People Officer, which includes leadership responsibility for Human Resources, while retaining her strategy and communications responsibilities.
Shelley also dedicates time to advancing meaningful industry causes through her roles as Foundation Board Vice Chair for the North Carolina Restaurant & Lodging Association, Advisory Board member for the Multicultural Foodservice & Hospitality Alliance, and Advisory Council member for the Global Foodservice Hospitality Exchange. In addition, she was recently appointed to the North Carolina Education and Workforce Innovation Commission to join educators and community leaders to ensure that the state has an effective and efficient workforce development system that meets the current and future needs of workers and businesses.
Shelley received her B.S. in Hotel and Food Administration from Boston University and an MBA from Georgetown University. She lives in Raleigh, North Carolina, with her husband Denny and their dog Nutmeg.
PAUL “SKIP” HANKE
CHIEF MARKETING OFFICER
Skip Hanke joined Golden Corral Corporation as Chief Marketing Officer (CMO) in 2021. Skip is responsible for Golden Corral’s National Marketing, Advertising, and Media Plan, as well as its Local Store Marketing and Off-Premise Business. As CMO, Skip is also responsible for Food & Beverage / Culinary Innovation, Guest Insights, and Purchasing.
As a 4th Generation U.S.Navy Veteran, Skip achieved the rank of Lieutenant as a United States Naval Officer.
Skip holds both a BA in Economics with distinction from Duke University (cum laude) and a Masters of Business Administration (MBA) with distinction from Northwestern University’s J.L. Kellogg Graduate School of Management. An avid golfer and sports fan, he lives in Cary, North Carolina.
CHIEF DEVELOPMENT OFFICER
David Conklin has worked in the hospitality industry for over 22 years. He joined the Golden Corral Senior Leadership Team 8 years ago, first as the Senior Vice President of Development before being promoted to Chief Development Officer. David leads our efforts for Company Growth and Brand Expansion, Innovation and Remodels. He is responsible for Franchise Development, Real Estate, Construction and Coastal Equipment – Golden Corral’s equipment company. He also dedicates time to the expansion of the hospitality industry and increasing visibility of the industry as a career path by supporting the East Carolina University School of Hospitality Leadership as an Advisory Board Member.
David received his both his B.A. in Legal Studies, and J.D. from the State University of New York at Buffalo. He lives in the Raleigh, North Carolina area with his family.
EXECUTIVE VICE PRESIDENT / GENERAL COUNSEL & SECRETARY
Chappell Phillips is the Executive Vice President, General Counsel & Secretary of Golden Corral Corporation, leading the company’s Legal Department and overseeing all legal aspects of key strategic activities. He has been a member of the Senior Leadership Team since 2017, first as Senior Vice President before being promoted to Executive Vice President in 2021. He has also served as an officer of GC Cares since its inception in 2017. Prior to joining Golden Corral in 2013 as Assistant General Counsel, Chappell spent 18 years practicing in-house at various companies, including 11 years with Kimball International, a global manufacturer based in Indiana.
Chappell enjoys actively advocating for the interests of the restaurant industry as a member of the Board of Directors of the Restaurant Law Center, serving as Chairman from 2020 through 2022.
A native Tar Heel, Chappell received a BA in Latin American Studies and JD from the University of North Carolina at Chapel Hill. Chappell is licensed to practice law in North Carolina. He and his wife Elaine live in Hillsborough, NC and have seven children and a dog Luna. Outside of work he enjoys time with family and church friends, playing pickleball, tennis, and basketball, and attending UNC basketball games.
Get Free Access to the Data Below for 10 Ads!
"Your plate awaits," the buffet declares, and encourages you to come and try new and old favorites for yourself.
There is no way I am tipping 20% at a buffet. That is way out of line unless they are taking my order and going through the line for me. 10% is the proper amount for this service. That works out to $1-$1.50 per person.
Please call the restaurant directly to request a refund or email %SupportEmailAddress% with a description of the issue you experienced.
A tender, juicy, USDA steak for dinner is always a special occasion. At Golden Corral, our signature sirloin steaks are cooked-to-order every night of the week.
Madison Lintz began her acting career when she was only 6 years old, starring in a few commercials, including a national spot for Golden Corral.
The Golden Corral - song and lyrics by The Risin Sun | Spotify.
Buffet Tipping & Etiquette
However, the staff of a buffet restaurant still works hard to ensure proper service. Ergo, the answer is yes: you should leave a tip at a buffet.
Tipping based on the buffet's services
The 10-percent or $1-$2 tip rule applies to typical buffets in which the server brings drinks to the table and takes used plates away. If the buffet has a self-serve beverage station, a $1 tip is appropriate, unless the server provides exceptional service.
Sit-down restaurants and buffets
Tip somewhere between 15 to 20 percent for sit-down meal. Buffets can be less — about 10 percent.
tipping AND Golden Corral, life IS sweet. You don't tip 20% at a buffet because the worker is a busser, not a server.
Golden Corral offers a legendary, endless buffet with a variety of delicious familiar favorites and new menu offerings for breakfast, lunch and dinner. Depending on location you can save 10-20 percent off your buffet meal with your military ID.
Golden Corral is now back to their normal buffet but are taking necessary precautions (100820) Hours: 10:45 a.m. to 9:30 p.m. Making pleasurable dining affordable for every guest, at every restaurant, every day.
Our tender, juicy USDA Signature Sirloin Steaks are cooked to order every night of the week. Enjoy a perfectly grilled steak, just how you like it, along with all the salads, sides and buffet favorites you love at Golden Corral.
The price for Golden Corral lunch buffet is: $9.95 per adult. Dinner begins at 4 pm any day of the week. You will be charged the amount of $11.99 as well as $2.19 for the beverages.
Golden Corral TV Spot, 'Family Dinner' Song by Grace Mesa.
Golden Corral Commercial (2022) - YouTube
- Stay Hydrated. Throughout the day, drink water to stretch your stomach. ...
- Prepare Your Stomach. Eat a light meal before your all-you-can-eat (AYCE) meal.
- Keep Moving. Move around or do some exercise. ...
- Browse. Look at all the selections before eating. ...
- Set a Game Plan. ...
- Eat Slowly. ...
- Keep moving. ...
- Eat and Repeat.
The Emily Post Institute, at emilypost.com, has a helpful tipping guide that suggests leaving 10 percent of the total bill for buffet-style restaurants. That seems to be a good starting point, but there is no harm in tipping more.
For the wait staff at sit-down restaurants, the tip should be 15 to 20 percent of the pretax bill. Tips are not necessary when you pick up your order or at fast-food restaurants.
Tipping: The buffet staff work hard clearing your plates and keeping your drinks filled, so be sure to leave a tip. $2-$4 per person is acceptable, but leave more if the service is exceptional. Breakfast and lunch buffets tend to be cheaper, so the tipping can be in the $1-$3 range for them.
You should tip restaurant workers for all orders, including takeout and delivery. Tip in high-end as well as casual restaurants. In-person restaurant: Tip your waiter or waitress if you dine in but also tip anyone who assists you in getting your food, as waitstaff often do many jobs now.
Always check the check before you tip
Secondly, you want to ensure that you haven't already been charged the tip automatically. There might be mention of an 18% “Gratuity”, so if you've already got that, you don't have to tip more. If you've had a huge group and you think they deserve it, then, by all means, add some!
15% is appropriate for average service ; 20% if your server is above average. You should feel free to tip above 20% if you received excellent service. If you received poor service, it is better to talk to the manager than skip on the tip. Leaving no tip does not correct the problem of poor service.
A good rule to live by is a 40% tip at every breakfast place you eat at. 40% of your 5 buck meal would only make it 7 dollars total.
People generally tip 15-20% of the bill. To calculate tip multiply the total check by 1 plus the decimal percentage tip you'd like to leave. If you wanted to leave a 20% tip, you would add 1 to 0.20 to get 1.20. Multiply the bill by 1.20 to get the total amount you'd leave including tip.
- Go to play.google.com.
- At the top right, click your profile icon.
- Select Payments & subscriptions. ...
- Find the order you want to return.
- Select Request a refund or Report a problem.
- Choose the option that describes your situation.
- Complete the form and note that you'd like a refund.
We try to refund customers with account credit, which helps us to process refunds as quickly as possible. The account credit amount will be added to your Just Eat account within a few days. Once it's added to your account, you can use this on your next order.
5 to 7 days.
- Sign in to the desktop version of the website (Sorry you can't use this code on our app just yet)
- Head to your account here.
- Click 'Account Credit' and pop the voucher code in the box provided then click 'OK.
- Hit 'Ok'
- If the code has worked you will see a 'Paycode Activated' message.