| rev:text
| - Sushi Ken used to be my favorite restaurant in the world - every time I came home from long trips, I'd drive straight from the airport to Sushi Ken. I even managed to get a group of 15 high school kids go to Sushi Ken for their homecoming dance dinner when I was in high school 6 years ago (which isn't a small feat, if you consider all the traditional high-school-dance-dinner-venues). Probably visited at least twice a week, when I lived in the Ahwatukee area.
...What happened? It pains me to only give Sushi Ken a one-star rating, it really does, because half a decade ago I would have recommended them to the President of the United States. For some reason, not only has the food quality diminished in the past few years, the portions have undoubtedly shrunken, and the prices have inflated. Which still isn't the worst part.
I have absolutely nothing good to say about the service. No matter how good a restaurant's food is, if the service cant support the product, it's not worth eating at all.
Sushi Ken is not a friendly atmosphere. Water cups are never refilled. Food takes the entire Paleolithic era to be delivered. The servers used to be flexible with the menu and accommodated for substitution requests; however, now there is a ridiculous 20% upcharge to substitute salmon for tuna. The waitresses make you feel like they hate you and that they dread serving you, no matter how kind you are to them. Perhaps it's because they've implemented a 15% autogratuity policy, regardless of how large the party is, so they can get away with poor service without having to take a cut in profit. It's absolutely ridiculous. The queen of evil servers (the tallish Asian one who never smiles, only scowls), spilled water on my dad one time without so much as an apology. A few weeks later, as she was serving ramen to one of my girlfriends, she spilled half the broth on the tray and completely ignored her mistake.
So I thought I would find a way to bypass the horrible service while still enjoying a Sushi Ken lunch - call in for a takeout order and control my own service in the comfort of my home. I called in for a ramen, and requested that they separate the noodles from the broth in order to avoid them getting soggy (which is the standard for noodle packaging, right?) WRONG. Fifty cent up-charge. OUTRAGEOUS. Now, I get that you're trying to scrimp and save marginal costs, but really? Sacrificing the satisfaction and loyalty of a customer as well as food quality in order to save ONE to-go container that cost maybe fifteen cents max? Bad idea.
Come on, people, you're in the service industry. You're paid to serve. It's not that hard of a job - you smile and greet your patrons, who don't expect much in the first place - all they want is good food (which you have), and an atmosphere that doesn't make the table feel like their server's going to pounce and maul their faces off.
News flash, Sushi Ken - tips are earned, not obligatory. I once served at a restaurant where autogratuity was forbidden, because management believed that excellent service speaks for itself. If you had to implement an autograt to every single party, big or small, then chances are you KNOW that your Service. Flat. Out. Sucks. People aren't happy to be treated like scum, then forced to pay for it. The solution is simple - revamp your service training protocol, and you'll get your loyal customers back.
To my fellow Yelpers: Avoid at all costs. I'm telling you, boycott this restaurant, and hopefully they'll shape up in the future. Because if not, there's no way Sushi Ken will stay alive in the long run.
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