For the last night of restaurant week, we chose to go to Benham's. I had really been looking forward to the meal, because of so many good things I had heard from friends who had previously been employed by Benham's.

There were five of us in our party. We were seated right away, but it was quite some time before our server greeted us. She had a party of ten next to us, so we remained patient while she tended to them. We ordered drinks, and they along with the restaurant week appetizer were brought in a timely manner. We all ordered from the restaurant week menu.

Three of us ordered salads, and we had one soup. The salad was supposed to be a warm apple and bacon salad. What came was a bed of mixed field greens, with a sickeningly sweet vinegar based dressing. There was plenty of bacon, but only two chunks of apple on each salad hardly qualifies using the word apple in the title. Also with the salads was a bread basket with exactly one small piece of bread for each person at the table. We had a baby in our party, and she was not given utensils, a plate to eat on or even offered a drink.

It was quite some time before we saw our server again. I would have ordered another split of wine, but I was never offered another drink. My son ordered a Coke, and when he finished it, it was never refilled again. When our server returned, it was with our entrees, and our salad plates hadn't even been cleared! She thrust my dinner plate towards me and said, "trade ya". Is this fine dining? I think not! Everyone at the table had to pick up their salad plates before she could serve their dinner, and we paid 20.09 a head for this!

Our entree was pretty good. We all had a New York strip steak with a whiskey peppercorn sauce. The sauce needed to be beefier and more peppery. The mashed potatoes and winter vegetable medley were great. After our entrees were finished we sat unattended for a good twenty minutes. When she finally returned to clear our plates, she was told what desserts we wanted, but it was another fifteen minutes before they came out, and when she brought them out, she brought the wrong ones! We didn't bother correcting her, because we were beyond ready to leave at that point.

Three of us got a Strawberry Brulee, and one person got chocolate cake. All of the desserts were sprinkled with chopped mint. I can see the mint with the strawberries, but chocolate cake? yuck! And why chopped? A sprig is much more attractive and more easily picked off by those who don't like it. When the server brought our desserts, she stated that she would be right back with our bill, but instead of doing that, we watched her begin two new parties.

After we finished dessert, we sat yet another twenty minutes for our checks. I finally had to get up and speak to the owner. I told her we needed our checks and that we had been waiting a really long time. She never responded, so I went back to the table. She must have said something to the server, because about five minutes later the server returned with the check. She set it on the table and walked away. We paid and left a 17% percent tip, which is way less than I usually tip.

On the way out, I stopped and told the owner that I would like to comment on the service. I began to tell her everything that went wrong, when the server approached and interrupted our conversation. She began to argue with my assessment of our dining experience! She actually asked me if I never made mistakes, and then she blamed her poor service on the fact that they were just busy. The owner never spoke to me, and instead just stood there while her server argued with me. It's no small wonder that this restaurant is failing.

There is a lesson here for restauranteurs, and that is that poor service can ruin a perfectly good meal. Although I think the food at Benham's is dated and needs a fresh approach, it was pretty good. With the proper service, I probably would have thought it was fantastic. At this point however, all I really remember about our meal was the abyssmal service. If I had wanted to eat at a restaurant that doesn't pre-bus, and where the server is embittered with bad attitude, I could have gone to Frisch's and saved myself a lot of money. The owner never apologized for our bad experience, and barely made eye contact with me. We will certainly never darken their door again.

The link that follows is to Benham's mission statement. Needless to say, it is highly ironic.

Views: 1


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision


All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service