Pros
For hourly employees: A fairly standard, if not above average restaurant environment in which to start out or further hone your hospitality skills, build regular guests, and make a decent living. Depending on the talents and priorities of your direct supervisors, you can have the opportunity and support to positively impact the Guest experience while having a good time doing it and get paid proportionately to your efforts. For salaried employees: PF Chang's remains a great company to launch your hospitality career or use as a resume builder to move into a better career path. As the company is currently hard-pressed to get the most accomplished while providing sub-average to average-at-best pay to do it, you can easily be handed more tasks to round out your skillset and then take these skills somewhere that values you for more than just a rank-and-file employee and also values those (both monetarily and otherwise) that to contribute to their success. While at PF Chang's just be sure to occasionally reassess your value and accept feedback readily.
Cons
The fairly recent regime change with Michael Osanloo taking over as CEO and Wayne Jones as COO has completely shifted the culture of PF Chang's. Decisions that were formerly made as to whether they added value for the Guest are now decided based on whether they will increase or reduce profit margins and will generally be made at both the expense (literally and figuratively) of the Guest as well as front line employee's work/life balance and stress level. There have been more upper management oustings and outright ship-jumping than one can keep track of, from positions reporting directly to the Board, to long-standing Home Office employees, and upper to mid-management employees. It seems anyone with a direct link or knowledge of what the company culture had been and knowledge or foresight of what is coming has been removed from the picture either voluntarily or otherwise.