Pros
Free food ( staff menu ). free drinks. free soup and bread. 25% off.
Cons
Managers try and kick you out before shift ends. If you're not going fast enough they will put someone who's been there for a long time to finish and send you home. they'll ask someone to help you when they're finished making them eventually dislike you because they have to stay longer. When you're suppose to take your break, no one really goes because they're trying to finish fast. which leaves you to be the oddball bc you want to sit down. I never took my break besides when I was training. Lastly and most importantly because it was the main reason why I decided to leave was the fact that there was no love here. recipes were too corporate and sad. we didn't hand cut many things and there was no passion. The key to why I chose this profession was because I saw others passion and love. There were no high stakes. No make it or break it, as you would see in a restaurant owned by a chef or a mom and pop. if you honestly could care less about that then I highly recommend this job.