Pros
It is a good thing when you know the type of people you are expected to cater to; and moreover, what they are expecting of you (to serve them and be invisible at the same time) as that way you can serve their best interest and your own at the same time,... I mean as service workers, one must kind of be half actor and half prostitute to be effective at all, right? I mean that's why I gave up waiting at table to cook on the line in the first place 20 years ago, anyhow.
Cons
I was not used to the regimentation required of producing consistently quality culinary creations in large quantities in a very limited space. This is not a la carte cooking, and you do not have an expeditor protecting you from the wait staff; on the other hand, at least you only have to deal with i.e. think for one waiter per day.