What It's Really Like Being A Chef At Benihana
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- čas přidán 2. 06. 2024
- When it first opened in 1964, Benihana brought a whole new meaning to the phrase "dinner and a show" for Americans. There, dinner is the show, as skilled chefs perform tricks and feats of culinary near-magic for the diners assembled around the table, which is equipped with a teppanyaki grill.
The chain now has almost 80 locations, and they all need a team of chefs who can cook well and do all those fancy tricks safely. What does it take to get there? There's a good amount of training involved, and you need some experience up front. There are some sweet perks, though. Here's what it's really like being a chef at Benihana.
#Chef #Benihana #Restaurants
A lot of pizzazz | 0:00
Formal training | 1:04
On-the-job training | 2:19
Good for your love life | 3:17
Legal issues | 4:03
The pay isn't bad | 4:56
Skilled for life | 6:15
Celebrity fans and enemies | 7:02
Chef for a day | 8:19
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Have you ever been to Benihana? What were your thoughts?
The food was inedible. All of my hibachi meals were business trip related. The food always sucked.
I liked Benihana
Hey, happy belated birthday on the 9th. Mine was today the 10th. Loved your gifts.
The place’s have’s style food tastes great fresh ingredients flavor and the chef got do a great job.
México!!! México!!!
this was japanese village in canada
It's a teppanyaki joint! Not a hibachi joint! Hibachi is a charcoal grill! A teppan is a steel plate teppanyaki is "cooking on a steel plate". Get it right people!
Additionally, YOU typically cook your food at a hibatchi restaurant.
Wait! These poor bastards only make $18/hr??? And I'm sitting at a desk filling out spreadsheets for 33.50/hr... what is wrong with this world...
@@oSTARCHILD Even that seems unfair for a job that has you standing and working with heat, knives, and food that people will eat without inspection.
@Albert Menendez must have been a busy store. The one I was at is the only one in our state (and like 500 miles or something). No chef was consistently making $300 in 6 hours. Not even with side tips. We had 17 tables, 8 or 9 chefs, usually 5 to 6 tables per night (weekends would be more with being open later). Usually around $20 per table for tips (depending on size).... normally we'd get 40-50 entrees.
Seriously, are they still around. The 70’s want their restaurant back 🤣🤣🤣🤣
"Ripe" with opportunities?
😁
Go to BH for fun, not the food.
Worst company I've ever worked for.
Why is that?
Context helps.
Who TF would be enticed by a measly $250 signing bonus?
They require year one of experience? That is so oppressive! I demand they get shut down permanently!! So outraged! 😡😡😡😡😡
They don't even follow that. People with zero experience get shoved into training all the time. We had a guy that applied to be a server and they made him a chef lol