Savannah Restaurant Guide
Bennigan's
(1 ratings)
(912) 355-0478
6705 Abercorn Street, Savannah, GA 31405
Dining Specials
Chef Charlotte's Confections
American
Jams Delight Deli
a diner from Miami, Florida
I visited this facility on Friday, August 4th and found that the service was awful. There were six adults in my party, Four dinner salads were ordered, 1 steak, 1 combo Fujita, 1 steak dinner. The service of the waiter was excellent.
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
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Read More: Savannah Restaurant Reviews
Avg Rating:
Number of Reviews: 1
a diner from Miami, Florida
I visited this facility on Friday, August 4th and found that the service was awful. There were six adults in my party, Four dinner salads were ordered, 1 steak, 1 combo Fujita, 1 steak dinner. The service of the waiter was excellent.
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
Bennigan's Map
Recent Bennigan's Reviews
a diner from Miami, Florida
I visited this facility on Friday, August 4th and found that the service was awful. There were six adults in my party, Four dinner salads were ordered, 1 steak, 1 combo Fujita, 1 steak dinner. The service of the waiter was excellent.
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
The tortilla came that was as hard a nacho and the steak should have been well done, the steak was sent back twice and the person with the Fujita decided to disregard the hardness of the tortilla.
I requested the manager to be sent to the table, a person approached the table and proceeded to say "I understand that you steak was not right".
Then we asked him to identify himself informing him the proper way to approach customers, at this time he gave a name, we explained our concerns about the condition of the food, in turn the manager made the statement "I can't do anything about the food that comes out", we explained that we were aware that he was not the cook, but surely he should be made aware of the type of food that is being served to customers. To have to send a steak back three times to be fully cooked, was unacceptable.
His attitude was very unprofessional and he seem to lack training in customer service. I was visiting from Florida where Bennigan's in a frequent eating establishment of mine, but this was the first time that I had been complete unsatisfied with any food and/or service. I questioned the waiter as to the length of time that this person had been manager, which she stated it had been for quite some time. I couldn't tell by his demeanor. He offered and did take the price of the steak from the check and gave an additional percentage discount, which was some constellation, but not the point that need to be addressed.
Maybe the policies of professionalism should be revisited at this facility
(i.e. Manager's Training).
