Pros
The menu is priced high enough to get a decent p.p.a. (per person average); typically in the $25-$30 range for dinner, $12-$18 for lunch. The food quality is taken seriously. Fish is never frozen before serving to our guests. True story: When I was interviewing, the GM, James, mentioned the fact that they fly in fish they buy from actual fisherman that have the ability to have their catch overnighted to Houston, and then their own line of trucks transport the fish from Houston to the restaurants. The next day, the first day of training, I see a Sysco truck backed up to the loading dock. I asked him about it during training that day. His response: "We buy paper products from Sysco, and sell them the fish that our guests don't order when we get a new batch of that fish in."
Cons
Promotion to head waiter is largely based on whether or not you hang out with managers after work, usually at the bar next to the restaurant, Wizards, I believe is the name of it. 4% tipshare. Yes, that's right. 4%. That means that if you get stiffed on a $100 tab, you're paying 4 bucks to have had the privilege to wait on the table. This may have changed since I worked there, as I seem to recall a class action lawsuit relating to tipshare, so this point could be moot. It was by far the highest % tipshare I ever paid in 8 years as a server. The most I'd paid before was 2.5%. When I was told tipshare was 4%, I literally got up to excuse myself, attempting to end the interview. James, the GM, convinced me it was worth it due to not having to do any sidework. (Servers are typically exploited for the cheap $2.13 wage they earn, and made to do things such as cleaning the soda fountains, rolling silverware, etc... in addition to stocking the condiments and cleaning their section.)