We have a salad station and a Saute station. Every week we have two lunch features, one from each side. Our Salad girl isn't very good in the kitchen, so her features are ALWAYS verry easy. Saute, my station, on the other hand can be as easy or as difficult as need be.
We have a huge variety, WAY more options than we need. But during lunch we sell a lot of sandwiches: Rubens, cheese burgers, grilled chicken.
Our members are really traditional, but we like to plate it or prepare it in a modern way. (you would think the same food for 60 years would get really old, but these people are too rich to care)