Pros
Discount on food, 401K, You save money since your working 50+ hours a week. You learn the deep dark secrets of food service like spoiled greens and who uses what sauces.
Cons
This was the single worst environment I ever worked in. They schedule you 50+ hours a week YEAR ROUND, It doesn't matter if its peak season or not. My GM would claim he never takes breaks but then go on smoke breaks off and on all day causing you to never know if a key was up front, resulting in poor customer service. Other key holders, stock leads or anyone who knew how to use a LDT scanning gun could make cycle counts for the closing manager (example counting 1000 unboxed metal pie tins) as a form of retaliation. No sales culture at all, your just a stock boy even at Asst. manager level.