Bento Asian Kitchen + Sushi

This company will never treat you well, in a million years. They purposely understaff HARDCORE so they make a couple extra bucks, they constantly make us send people home even though we are getting KILLED day in and day out. They find every excuse they can to make you a slave, they constantly fabricate new rules out of the blue to manipulate and punish you into submission so you do the most work you can for the least amount of money. If i could sum up corporate in two words it would be; MANIPULATION EXPERTS. There are times it seems like they just want to make you suffer with how they treat us!!! Of course, they couldn't care less about your suffering either way, it's only about how much money they can produce for as cheap as possible. I was told "professionalism is making decisions for the company without human emotions." This company is DISGUSTING and they will use you like a rag and throw you out to the wind. I've seen it for years and I finally am fed up and can't take watching them destroy good people anymore!!!! They ALSO do not take COVID seriously although they will lie to you and tell you how much their practices protect you. In reality they try to see legally what they can get away with as far as your COVID situation and pretend they take real precautions. This company is not staffing enough for people to be sanitizing, cleaning bathrooms, etc, its just not happening. Guess what's happening to your food if we can't even clean tables???? You think we have enough people to clean up properly? Everyone is strung out, burnt out, to where we can't even bother to enforce basic cleaning procedures because everyone is just too tired to keep doing the job!!!! they lie and say they care about your work life balance but then they go and schedule you 6 days in a row constantly, some people have worked 75 hours in a week here for NO reason!!! You'd think a company so obsessed with cutting costs they wouldnt slave drive people so hard but they actually save money by making ONE PERSON do the work of 7! think about it...pay 7 people minimum wage or pay one person 25-35k a year to do those 7 peoples jobs? they dont even give you free food...we JUST started getting up to 9 bucks a day for free this year when in the past we got a measely 25% discount...pathetic, you work at a restaurant and dont even get to eat? they literally fire people if they eat a table scrap!! This happens here all the time, people get fired on the spot for eating a screwed up chicken or an extra piece of food!!! no music in the kitchen either, garbage company, garbage corporate leaders, garbage ownership that should be ashamed of themselves

Expect that management will talk about you behind your back if you don’t appeal to them in the slightest bit. A majority of management are friends outside of work as well, so expect that a grown adult friend group will be running the restaurant. (Who act like 16 year olds.) Head Management has poor sense of respect and responsibility to help employees. Manager will purposefully give very little hours if they don’t like you, essentially forcing you to quit. Even before then, you’ll barely get any hours, around 4-10 hours a week. The most would be around 15, but that’s uncommon. Your paychecks will be very small given you’ll be underpaid, not have any hours, and not get tipped most of the time. The company seems to constantly be hiring no matter how big the staff is and messes everything up for it’s current employees. Employee benefits are very weak, 50% off a single roll, bowl, or box when you’re not working and A free employee meal worth up to $12 per shift. Keep in mind, if you work a double shift (12 hours) you will only get 1 employee meal. Breaks aren’t given and shifts last up to 7 hours on average. If you work front of house, know that you will be walking into work with a big chance of being sent home after an hour or 2 due to ‘labor hours’ and such. Shift leads will tend to overwork you and give themselves the bare minimum to do, It is not uncommon to be the only Front of house worker while the Shift lead bosses you around to do everything. Expectations for many tasks are unreasonably high given the manager has a major problem with wanting control over everything. 

Yeah working there started off pretty decent decent pay and consistent scheduling... but that is kinda where it stopped. Severely under staffed, unable to keep a kitchen manager, went through  without exaggeration 4 different kitchen managers 3 within the first 6-7 months i worked there  the last one wound up quitting shortly after I did. No prep person and towards the end no dishwashers wound up removing the dishwasher position so you'd have to work the line and at the end of the day you'd have  to work the dish pit filled every last plate, dish, pot &pan from morning until the end of the shift. When they did have dishwashers they never hired an am dishwasher and scheduled the pm dishwasher well after 6-7pm so the pm dishwasher would be completely overloaded with dishes... which is why they kept quitting. They cut the position so they could save money probably.

So during your shift you'd have to do your prep for the next few days, & work the line simultaneously (which was impossible during a rush) they also got rid of the expo position so now you had to do that in addition to making the dishes. (Which only increased ticket times, which they complained about) then you have to closed your station and wash an ungodly amount of dishes before you leave. At that point the pay was less than sufficient but a pay increase was outb of the question because they could afford it. If they went back to how it started they'd be alright but they way they're headed it'd be no surprise if they shut down completely 

Normal restaurant work, but severely understaffed. You are generally required to do what is more like two peoples jobs rather than just one, and sometimes you might even cover three peoples jobs. Not a big deal when there's no rush, but it's a nightmare to try to run a rush with only two people in the kitchen expoing for themselves. It's genuinely unfeasible and hurts the quality of the food and wait times severely, and burns out the employees. It's a self-defeating and self-exacerbating cycle where the consumer perception of the brand is hurt by the poor staffing practices and their consequences, so corporate staffs even less to try and recoup the bottom line. All I'm saying is I've never seen a restaurant that deals with this sort of volume actively set their employees up to fail and/or burn out so viscerally. Also, I believe it is extremely unprofessional to schedule employees who make plans to be there for their whole shift just to send them home because there's a been a slow hour or two. It's disrespectful and not practical.

I had the best co workers and managers that made the workplace fun and less stressful. The main downsides are lack of weekly hours, lack of labor (which is very hard during a rush), and customers complaining about things that are in corporate’s control, not ours. A prime of example is the menu changes but then again we can’t satisfy everybody. Many customers will take their anger out on you even if you’re in the right. I’ve also had my fair share of complaints over the phone where customer’s accidentally place an order for pickup but was meant to be delivered, yet they still put the blame on us.  Having this job while in school took a lot out of my mental health. I try to separate my work life and personal life but with this job, it’s very hard. I was often disrespected and treated like I was worthless. 

Normally, this job is pretty okay. The managers are pretty friendly and most of my coworkers are great to work with. On good days, this job can honestly be pretty fun. The issues come on days when we are understaffed and swamped with customers, which is unfortunately very common during evening shifts. The kitchen/sushi will get backed up often which results in angry customers getting in your face. When it gets like this there isn't a whole lot you can do about it so you just have to weather the storm until it calms down again. Thankfully the managers are good about coming to help you if you have a customer screaming at you. They don't leave you out to dry which is more than some other places can say.

The pros and cons to working at Bento somewhat balance out. It’s a neutral type of job, good for a student’s budget and schedule but nothing you’d want to commit to long-term. I worked there for one year exactly and I was more than ready to move on. The employee meal benefit was the only thing keeping me there near the end. 

What is the best part of working at the company?
I enjoyed the team work and the type of food we serviced to the customers in a timely manner at peak high volume times.

What is the most stressful part about working at the company?
the most stressful part  of the job was the amount of food wasted and the end of the night that was just throw away instead of deliverd to someone in need

What is the work environment and culture like at the company?
the team work and team members energy was outstanding

What is a typical day like for you at the company?
get it done attitude all day get in and get out with as many satisfied customers as possible

As someone who has worked at five restaurants in my life, Bento was by far the best. The managers and co workers were super easy to talk to. There was a lot of work to be done for BoH but that is to be expected in any restaurant . The managers were not annoying, as long as you did your job well, they just let you work. The kitchen was clean and I really enjoyed working there.  

Responsibilities included cleaning the floors, restocking the front, and serving the customers. Like any other restaurant, but favoritism was very much there, and sometimes it's like the managers didn't even try to hide it. The lead shift would take care of the tips  and it was pooled so you just had to go off of what they were giving you and hope it's correct. I wouldn't go back unless it was a last resort.  

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