Pros
As a crew member you aren't entitled to any vacation or paid days off, but rest assured that in general you can call out (say you can't show up for some reason) on short notice with little to no consequences, at least in the short term. Hours may be a concern to you if you want overtime. Overtime is strictly forbidden for crew members (and the position one step higher on the ladder, discussed later), though flexibility is luxurious. If you want to work this day but not that day and mornings until this time you should probably get what you want, within reason. Also on overtime, if you go over 39:59 hours (39 hours and 59 minutes), meaning you hit 40 hours or "full time", you get in trouble. Once you're about to become a full-time employee, you're no longer useful to Wendy's Corp., but you're the one that has to pay attention to your hour accumulation? Yes. Your starting pay depends on your experience. I had no prior work experience at all so I was started at minimum wage, but some friends that had prior management experience in food services got started at $9 an hour or a bit better. There are employee reviews and raises every six months, at which time raises are determined. Raises are not a big thrill to be honest, but the gesture is nice. As far as I'm aware, the range is 5-15 cents, which even at the upper range barely makes up for inflation. I have heard of isolated situations where people got a 25 cent raise and I'm not sure if there's some secret raise scale for ultra prime employees but I would not count on making much more than minimum wage as a crew member at Wendy's even after a few years. Opportunities for advancement are readily available after six months of employment. Basically the requirement to be promoted is complete knowledge of all procedures. One step up from Crew is Supervisor ("Shift Supervisor"), at which point your responsibilities double, but you get a 50 cent raise. I heard the raise can vary, but I don't know specifics. A shift supervisor is basically a key-holder. You get vacations and personal days, but you still can't hit or exceed 40 hours. Above shift supervisor is full-fledged manager, and assistant manager might be above that but I'm really not in tune to the specifics at this level. After learning a bit about the system I decided I didn't want to advance at all so I didn't get too grabby for information. Above the "full-fledged managers" (who get another (better) pay raise (range unknown), and get a certain granted allotment of overtime) is the general manager who is the official boss of the store. If you're passionate about the company and the business, if you love what you do every day as a crew member and want to lead, move up. It's fairly easy and it'll be worth it for you in that case. Day to day can be hectic or not, depending on business volume. I met many nice people at both locations I worked at (Our crew was sent to another store while our store was being renovated) and formed some friendships. Every store appears to have those few crew members that are regularly snappy and rude, and/or are lazy and don't do the job right, and/or trash talk for fun. I'd advise you to just ignore these people. Cooperate with them because they're your teammates, but otherwise don't put stock in what they say.
Cons
Like most jobs, it's not for everybody. If there's a manager with a refractory attitude and abrasive personality, it's not pleasant. Despite the "Competitive pay" Wendy's talks about, pay isn't really as competitive as you'd expect. Depending on who trains you, you might learn the 100% corporate approved "right!" way to do something, the "store-wide" slightly off book but middle-management approved "right" way to do it, or the "We have to make sure no one sees us do it this way" way to do it. This can lead to some annoying "talkings-to," when you weren't aware you'd been doing something wrong, even if you don't actually get in trouble. My personal advice is to get to the root of the exact corporate approved "right!" way, because it'll keep you from second guessing how you're cleaning the grill when the GM walks by. Additionally the DM and occasionally higher-ups will drop by unannounced, and it's best to revert to "best practice" procedures as soon as they walk in the door.