Pros
- really good pay even starting out due to the tronc and how busy it was, plus tips - amazing team, made some of my closest friends and worked well even in most stressful and busiest of shifts - SOME of the managers were great, equal balance of closing and opening, listened to requests and urgent needs, open to criticism - free food was amazing, let you order a decent amount for free and on special occasions can get higher priced stuff
Cons
- some of the management was pretty bad, pressuring to come in when sick, scheduled 4 days 12-12 in a row sometimes despite my contract being less than that - some customers (like in usual hospitality roles) can be the main cause of stress (but managers usually deal with them and are quick to protect) - working with kitchen staff can be quite stressful since they also get backed up - some of the tech wouldn't work leading to delayed service and such
