Capt. Benny's — Restaurant in Houston

I enjoyed the patio and large gulf oysters. Visited as a customer 2 years ago this week. I work there now. I am Colleen. My regular customers are the best. I enjoy meeting their families and serving them. Sometimes we are very busy and a bit unorganized. With minimal means of providing top service to our guests due to? Not sure I am just a server, not entitled to an explanation. While the food in the window needs moved out, there are no forks to place on our guest's plates. Or waiting for the bar to acknowledge our calls through a widow for the drinks offered to the guest. Then waiting for several minutes while getting another table but cannot get our coworkers to have the drinks available to us to serve the first guests. Customers are upset with us while we have no choice but to wait. Oysters are often in high demand and customers have no regard for the preparation of shucking them. Oysters are often not made for guests outside if the bar is full. I am grateful for your business and want you and your families to have an A1 experience with me. I want you to return for another bringing back your family and friends. I will be praying for you all and hope that you will reconsider if you have had a negative experience due to service. The cards are against me. Many nights I am arguing with my over getting you what you want when you want it. The kitchen can not keep up with the orders nor can the bar. They keep packing in the customers. Blaming the waiters and waitresses when they are not greeted right away. Hostess are for greeting and seating the guest. We are trying to wait the tables. When we stop to seat or greet a guest we are talking away from another guest already seated who, also had to wait. yet we are doing the job of hostess and waitress. It is difficult to do your job here with the establishment unable to supply the needs of the customers. As well as expecting waitress and waiter to stop waiting tables and direct the line of people. To host, wait, and bus all tables a waiter would be doing three jobs within the company. Consider this next time you eat out anywhere. The company does not see it necessary to allow napkins on the tables. These are a few of the reasons I am not able to serve you better. If the supplies necessary for this business to flow smothly were in plalce this would not be an issue. I hope one day to serve you to the best of my ability. It only affects your experience and my pay. I truly apologize if I personally have offended or treated you in a way that made you feel unwelcomed. Give me a second chance and mention this review. I know that you have had a challenging visit, but read my review and gave it another try. You must ask for me, Colleen. No one is as concerned as I in the quaility of your visit. I can not promise there will be a spoon for your bowl when I get it from the window but I can make sure to let you know that I am sincerely sorry for your bad experience and want to make it better. Thanks for...

The mark of a good restaurant is not necessarily its size, but the quality of its food and the generosity of its staff. Along that line, some of the finest dining experiences I've had throughout my career have been in the small diners and dives scattered throughout the suburbs of Houston

The location of the diner is not promising. The owners were at least wise in this regard, having selected a spot with a splendid view of a small man-made boat. Furthermore, because the building stands on its own instead of being wedged between other storefronts, patrons are granted full view of the scenery regardless of whether they choose to sit at the t outdoor tables or one of the two dozen seats indoors. This is fortunate, considering the fact that as I approached Capt. Benny’s, fully intending to take a seat outside, I noticed layers of bird droppings and cigarette ash caked onto the tables and chairs. I suppose I should have taken that as an omen, but being drawn in by the concept of a "Capt. Benny’s" and curious as to what such a food consisted of, I decided to press on.

The seats inside the restaurant were full so we stayed outdoors, . I seated myself at the cleanest table I could find. Looking around, I only noticed 10 other customers. Since it was lunchtime on a Thursday afternoon, this should have been my second warning signal, but I still continued on in my culinary adventure.

Forty minutes after giving my order and was sat down, I asked about my order that was taking up to 40 -45 minutes to pour already made Gumbo into a bowl and then served me cold French Fries. When asking about my order and for a to go bowl, I was told by the rude waitress that this was not a Fast food Restaurant, I told her I know this is not a fast food restaurant but it doesn’t take 40 minutes to server already made gumbo.

I decided to give the restaurant one final chance to redeem themselves by asking for a manager he was just as rude as the waitress. He simply shrugged his shoulders and replied, “This is not a fast food restaurant,” before turning his back on me

I was a regular customer and know I will not step one toe back into that establishment until I get a letter from the own expressing his concerns on how I was treated and level of...

I was told by my instructor at truck driving school that this place had the best gumbo in town, so I decided to give it a try. I ordered a bowl of gumbo. It wasn't "the best gumbo in town" but it was above average. It didn't fill me up, so I searched the menu and saw a half Po-Boy, cup of gumbo, and fries on the menu. I asked the server if I could order that and just get charged for an extra cup of gumbo to equal the bowl. He said they didn't have cups of gumbo, even though it was on the menu. He said he'd make it work. I got the fish Po-Boy and fries. The fries were cooked good but had no seasoning. The Po-Boy however was absolute trash! They used the absolute smallest tail end piece of "catfish" for the half sandwich!! I guarantee it was no bigger than 2 oz... And that's being generous! I paid $16 for that with maybe 5 oz of fries, and a cup of gumbo. I saw someone else's full sandwich and it looked weak as well. I am just used to Po-Boys being generously full of the seafood of choice I guess. But the biggest shock was when I got the check.... It was over $25 for that with the extra cup of gumbo and water. He charged me for a half order etouffee, which is only $1 less than the bowl of gumbo. If I would have known that, I would've just bought both and got full off the extra gumbo instead of all of the carbs from the bread and fries.. For the prices on the menu and the overall size of the portions I saw, I personally don't feel like it worth the value. It tasted okay, but it doesn't make up for the cost. Aside from the raw seafood, there's a place right that next door that tastes better, has bigger portions, and is more cost efficient. After eating here, I can understand how another seafood restaurant could open up right next door (I mean like less than 50 feet) and excell. I'm not trying to be brutal, but this is my genuinely honest opinion...