Akaosugi v. Benihana National Corp.

282 F.R.D. 241, 2012 WL 1094425, 2012 U.S. Dist. LEXIS 45560
CourtDistrict Court, N.D. California
DecidedMarch 30, 2012
DocketNo. C 11-01272 WHA
StatusPublished
Cited by8 cases

This text of 282 F.R.D. 241 (Akaosugi v. Benihana National Corp.) is published on Counsel Stack Legal Research, covering District Court, N.D. California primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Akaosugi v. Benihana National Corp., 282 F.R.D. 241, 2012 WL 1094425, 2012 U.S. Dist. LEXIS 45560 (N.D. Cal. 2012).

Opinion

ORDER CONDITIONALLY GRANTING IN PART MOTION FOR CLASS CERTIFICATION

WILLIAM ALSUP, District Judge.

INTRODUCTION

In this employment class action, plaintiffs move for certification of two classes under Rule 23(b)(3) and one class under Rule 23(b)(2). Plaintiffs also request appointment of class counsel and authorization of class This order conditionally certifies one notice, class.

STATEMENT

This putative class action presents two types of wage claims. The first is a misclas-sification claim on behalf of all salaried managers at Benihana-branded restaurants in California since February 14, 2007, and the second is a wage claim that arises out of defendant Benihana National Corporation’s vacation policy.

In the first amended complaint, named plaintiffs Tetsuo Akaosugi and Hieu Nguyen, on behalf of themselves and all others similarly situated bring the following state claims for relief against BNC: (1) failure to pay overtime; (2) unlawful forfeiture of accrued vacation pay; (3) failure to provide meal periods; (4) failure to provide rest periods; (5) failure to pay wages on termination; (6) failure to provide accurate itemized wage statements; and (7) unfair business practices.

This statement proceeds by way of setting forth the facts relevant to BNC’s corporate and management structure, BNC’s guidelines and policies, the duties of managers and how they spend their time, and BNC’s relationship to its subsidiaries. It then moves on to identify the proposed classes and class representatives.

1. Corporate and Management Structure.

All Benihana-branded teppanyaki-style restaurants in the United States, including the fourteen in California, are owned by Ben-ihana National Corporation, either directly or through one of its subsidiaries (Allen Exh. C at 11, XX). Six of the California restaurants are directly owned by BNC and eight are owned by subsidiaries (Allen Exh. XX). BNC operates all of its Benihana-branded restaurants from its corporate support center in Florida, which includes a human resources department, training department, and finance department for all BNC locations (Allen Exh. B at 17-23).

Each restaurant has a general manager and assistant managers referred to generally [246]*246as “managers.” General managers approve managers’ schedules and give them work assignments (Zaletel Exh. E ¶ 25, F ¶ 37). The number of managers at each restaurant varies according to the location’s annual sale’s volume (Allen Exh. C at 134). Each restaurant must have no fewer than three managers (Allen Exh. D at 364). There is one manager’s guide, which outlines managers’ obligations and pay structure (Allen Exh. C at 35-36). BNC has a single job description for the general manager position and a single job description for the manager position, which is used across all restaurants (Allen Exh. W at 594-97, 600-01; D at 213-16).

2. Standardizing Customer Experience.

BNC has adopted guidelines to standardize the customer experience across Benihana teppanyaki-style restaurants. One such guideline is the “service sequence outline,” which has been in effect since 2009 at all Benihana locations in California (Allen Exh. K at 57). The service sequence outline sets forth BNC’s expectations for the timing and sequence of all parts of the customer experience. For example, the server must acknowledge guests within two minutes of being seated, the menu must be introduced to the server within one to one and half minutes, the bartender must prepare beverages within three minutes of the order being placed, and beverages should be delivered to guests within two minutes. In addition to outlining detailed steps to guide the customer experience at the table, it also instructs employees on the timing for answering the phones, how to greet guests, usher them to their table, how to seat a table, and instructs on the best time for management to “touch” the table, meaning visit the table and interact with customers about their experience, which is required (Allen Deck L).

BNC strives for compliance with the service sequence outline. One enforcement mechanism is its mystery shopper program, where a secret shopper dines at a restaurant and then answers questions about their dining experience (Allen Deck K at 78). BNC uses this program to evaluate compliance with the service sequence outline and penalizes managers for poor mystery shopper evaluations by deeming them ineligible for part of the manager’s bonus (Allen Exh. D at 346-57).

3. Managers.

A. Training.

BNC has developed Benihana University, an online learning site for employees, which includes training materials for all BNC employees. Benihana University is used to train BNC employees in California (Allen Exhs. P; K at 44). New managers receive training through the management training program (“MT”). The MT program lasts eight weeks and consists of seven modules, with accompanying written material from Benihana University (Allen Exh. K at 95, 97). Each module covers a particular area of the restaurant, such as bartending and sushi preparation (Allen Exh. K at 95). Managers are required to learn about the different areas of the restaurant so they can monitor other employees working in those areas and make sure they are doing their job correctly, so they can “step in” if the restaurant is “short in a particular area” and do the job at the same level as the regular employee (Allen Exh. F at 236).

B. Overtime.

All BNC managers, both general managers and managers, are salaried and classified as exempt employees. As a blanket policy, “[ejmployees who are regarded by the Company as exempt employees are not entitled to overtime compensation” (Allen Exh. E at 874). This policy has been in place since at least 2003 (Allen Exh. R at 187).

BNC managers are expected to work at least 50 hours a week (Allen Exh. D at 236). BNC’s meal and rest break policy does not apply to them (Allen Exh. R at 204-06). Managers do not clock out for meal periods (id. at 206).

C. How Managers Spend Time In Restaurant.

(1) Policies.

The Benihana employee guide and manager’s guide establishes standard policies and procedures, applicable to managers at BNC [247]*247teppanyaki-style restaurants nationwide (Allen Exhs. E, S). A single version of each guide was in effect at any given time (Allen Exhs. C at 35-36; R at 99-100). The manager’s guide instructs on most aspects of managing a Benihana teppanyaki-style restaurant (Allen Exh. S).

During the class period, BNC’s operational model mandated that 60% of all managers’ time be spent performing management in dining room (“MID”) and table touching duties. Specifically, the operational model required managers to allocate 60% of their time each week to guests, 30% to employees, 5% to facilities, and 5% to bookkeeping. This model was known as the “60-30-5-5 model” (Allen Exhs. X at 1884). The 60% portion allocated to guests required managers to perform MID, talk to guest, and provide “tender loving care” to customers. The 30% allocated to employees required managers to perform interviews, orientation, training, delegate tasks, and provide praise and feedback to non-manager employees.

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Cite This Page — Counsel Stack

Bluebook (online)
282 F.R.D. 241, 2012 WL 1094425, 2012 U.S. Dist. LEXIS 45560, Counsel Stack Legal Research, https://law.counselstack.com/opinion/akaosugi-v-benihana-national-corp-cand-2012.