Pros
Good hours (no night shift, off at or before 3:30 pm most days) flexible schedule, employee discount. I guess there are benefits, not totally sure
Cons
Low pay for the amount of work you do. Communication is lacking. Training is chaotic they literally just throw you out there. Servers have to work at least 1 host shift per week (even on the weekend) making minimum wage and no tips. Not the cleanest - silverware and glasses are always filthy so unless you want customers to complain, you’ll also be washing dishes no matter how busy you are. Ridiculous. Tip outs for the bussers are a percentage of your SALES, not your total tips. So you can have a low tip day and still have to tip out $20 if your sales were high which is pretty unfair considering the restaurant owners make enough in sales to pay the bussers themselves, and the servers spend a lot of time bussing their own tables anyway. This is only 1 example of the restaurant being money hungry and only caring about making more sales, not the quality of the customer or employee experience. Management would add more tiny uncomfortable tables in an already cramped restaurant (during a PANDEMIC, tables are literally centimeters from each other) to be able to serve more customers, just to overwhelm servers and kitchen staff and have customers constantly complaining which affects our tips but they don’t care because they will make their money regardless. My manager wasn’t the nicest and really only cared about moving up the corporate latter. Overall not a good experience
