My first experience with the Mongolian Grill was the equivalent to my taste buds performing in a circus of flavor in my mouth. Friends ranted and raved about it but of course my thoughts were "ya ya". I remember my friend telling me I didn't have enough meats and to keep packing but of course I kept looking at them like they were crazy and looking at the workers, scared of getting in trouble but no one really seemed to pay any attention. So the way that works best for me (20 trips later) is to over fill the bowl with meats and spend some extra time strategically placing your veggies carefully filling each nook and cranny. (yes I mean one by one) Don't worry the person to the right of you is not mad at the wait, he is still trying to conquer his method of meat placement. When all your items are placed on the grill, it seems as if your portions shrink so don't be afraid of piling high. Basically if when you get to adding your last bit of veggie items and nothing is spilling of the sides, then you are not an MG master. But everyone will have to agree that what makes Mogolian Grill so great are the juices they add. EVERYONE I know agrees that when you first dig in it's very tasty and once you start getting to the end of meal and there is a surplus of juices with each bite, that's when you become addicted. The Mongolian Grill in the food court is honestly the best food I have eaten in the last 2 years. And i'm only saying two years because that is all that my memory serves me. Maybe I've had an amazing Teriyaki Sirloin Steak in the past, but it obviously it didn't leave as good as an impression.