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  • Sanitary conditions in the kitchen are absolutely horrid and management has no clue what they're doing. I thought about refraining from writing this but honestly it goes against everything I stand for as a cook to not warn the public because you all deserve to know the truth. Where do I start, 9-10 "chefs" don't even wash their hands on a regular basis, I've seen raw chicken beef and seafood cut on vegetable cutting boards directly next to veggies, food falling on the floor only to be rinsed off and immediately used, there's dried meat juices on every handle to every refrigerator, no one uses gloves when handling meat, if a chef gets a table while cutting steaks he often abandons it leaving it uncovered to oxidize, occasionally actually refrigerating it, chicken and seafood are left on counter for hours at a time with out ice on them, If you have a severe shell fish allergy don't even dare risk it as the water the shrimp are thawed in gets all over the place and prep work stations are not sanitized as they go, cut vegetables are held at room temperature uncovered in excess of 4 hours, extra butter with grill contaminants that's been out of temp all day is stored and reused the next day increasing the risk for cross contamination even more, the "Benihana Standard" varies from chef to chef and is often blatantly disregarded sacrificing quality for speed creating vast inconsistency in the food and the time saved still doesn't matter because management doesn't know how to train their hosts and hostesses meaning inaccurate wait times from being seated to chef arrival, often seating twice the tables their are chefs to cook them and then the chefs often take all the blame for this, oh and they refuse to do anything about the dishwasher that well... don't wash the dishes properly, rinsing them briefly with COLD running water instead of pressurize hot water and then hoping the machine does the rest not even checking them before putting them away still wet. Management is incapable of insuring proper training and enforcing proper health code. So if you want to spend half a day to eat one meal and potentially get sick for the slightest chance you'll get a good show have at it. I quit recently for all these reasons shortly after whom I considered the best chef there quit as well... you've been warned.
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