Concourse F
Time only for fast food.
The thing about the King is that you know what you're going to get. The business model is standardized. The difference is the workers, their attitudes, and the quality and care of the food assemblers. Do they slap it together or do they care? Sometimes the food is good, sometimes unexpectedly good but usually it's about par.
The food was below par with a dry starchy bun. The cashier's attitude was friendly and accommodating, better than usual for a food stand at MSP.
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