Pros
It's a great place to learn the inner workings of a very high volume kitchen. I could seriously walk into any other restaurant and feel comfortable that I'm as, if not far more, knowledgeable than the average cook.
Cons
They expect you to be extremely fast and they want everything that goes out to be perfect. Understandable. The problem is they provide very little training. Management seems to be fixated on micromanaging as opposed to training. Also, there is a HUGE pay gap between hourly and management. After four years I make considerably less than twenty thousand a year. Starting management makes around fifty thousand plus bonuses. Everyone is nice and treats each other well for the most part, but at the end of the day, you just feel like another small cog in a very big wheel.