Pros
Hard to say what the pros are. Yes, you have a job with what seems like a good salary, but that's about it.
Cons
Little to no work/life balance. Managers get 1 weekend off a month (if you aren't short staffed) and only 2 sick days a year. You are advised early on in your career that using sick days is "frowned upon" so if you are sick, you just switch your day off. Also, God forbid you're sick, be prepared to beg and borrow to get your shift covered. Managers are always living in fear of losing their jobs as you are only valued by what your assessment scores are. Little opportunity to develop yourself or Managers as there is no time for development because budgets do not allow sufficient floor coverage. Company is very involved with the community but only for the photo ops and tax write offs. Hourly supervisors start at $13/hour and are asked to cover shifts for bartenders and servers. Taxes on their tips errode their actual check. You will be forced to drive in to work (even in a blizzard) and wait to see of you open/cloee the restaurant.
