What's the buffet food quality like at Turkish all-inclusive resorts?

Room AC can work fine, but the dining hall is stiflingly hot even indoors — some guests end up eating outside instead, despite it being even hotter there.

Grilled chicken is often badly overdried; cutlets have almost no meat but at least aren't spicy — okay for kids. The "fish" dish often turns out to be just fried herring.

Mashed potatoes, pasta, and olives are usually edible options. Vegetables tend to be low-grade, and the beets are noticeably sour.

Traditional soups like shurpa are often poorly made — an overcooked, almost gelatinous broth with large bone-in beef chunks, far from the authentic version.

Hotels often cut costs on AC in common areas — expect heat in bars, lobbies, and hallways, not just the dining hall.

Cheese and meat platters on the buffet can sit out in 108°F (42°C) heat for 2-3 hours, dishes aren't labeled, and during peak meal times you might queue up to 30 minutes — with no guarantee there'll even be cucumbers left. Tip: grab beach towels the evening before, as they may run out by morning.