3. I would say that the 'chef' who prepares the food would do better to concentrate on offering fresh foods without a lot of extra 'stuff' put in them and on them, e.g., plain salad ingredients with a choice of dressings, fresh fruit, cheese, crackers, sandwiches, etc. Currently, the hot 'hors d'oeuvres' are mediocre and unappetizing, salads are overseasoned and dressed, cheese is served without any bread/rolls/crackers.