Pros
paid workshops, flexibility in terms of hours for non-salaried staff, possibility to do covers in other restaurants, free staff food, pay in line with similar chains, two big staff parties
Cons
- Some smaller restaurants have on shift the same amount of people that way bigger restaurants have, which is not fair - The pay varies from restaurants to restaurant, and not just for the service charge - There are often very contrasting views in the management and contrasting instructions are given to the staff, leading to confusion and poor service - Not much attention is given to training for new starters and for people that want a promotion. People are left pretty much by themselves, relying on their colleagues’ kindness to learn the job, with no structured program - There is in general a lot of gossip, and a lot of Italians who tend to speak their language even in front of you - Health and safety procedures are not taken seriously, same as bullying and (often, sexual) harassment. They’ll tell you they’ll do something, but all it will happen is that you’re now the one that spoke, and you’ll become a target. Never mind involving HR, because their job is to protect the company, not you - People that have worked there for years are untouchable, no matter what they do or say - It’s a very physical job, as they don’t have lifts for plates/prep/deliveries/beer kegs