Hungarian American musician Tom Barabas has been playing the piano at Westgate’s weekend brunch every Sunday for the last six years.
Brunch waiter Gilberto Perez has worked at the hotel since 1974 back when the now $50 per person brunch cost $12.50 each!
At the carving station, Sundays can call for up to 180 pounds of prime rib, 80 pounds of short rib, and 60 pounds of pork leg.
Hot spot! On big-draw holidays like Easter or Mother’s Day, the chef doles out up to 600 crêpes.
The selection of 14 mini desserts rotates on a weekly basis, and the hotel can go through 5,000 pieces in one day.
The hotel uses about 20 pounds of chocolate for the fountain, and up to 60 pounds during its busiest weekends. Dippers include fruit, marshmallows, and more.
The omelet chef makes up to 300 omelets during peak brunch weekends.
Feeling fancy? Try the caviar, sourced from SoCal-based Santa Monica Seafood.
The four elements of Westgate’s cheese station? One hard, one blue, one creamy, and one goat, usually a Humboldt Fog variety.
Brunch bling! The ornate chandeliersare authentic crystal Baccarat fixtures.
In 2015 from January through November, guests consumed approximately 14,500 glasses of Champagne, 4,500 Bloody Marys, and 3,500 margaritas.
Seafood ties with dessert for most popular station. While some waitstaff bounce between stations, this area requires one dedicated staffer to help with nonstop replenishing.
Go fish! The staff makes about 120 sushi rolls and 300 nigiri for brunch.