Pros
-Good work/life balance -- was able to work 3 days/week and make more than most servers working 5 days at street-side restaurants
-Hard work, honesty, and integrity were valued and led to better career opportunities and additional training
-Management worked hard to protect employees from overwhelming pressure coming down on the store by corporate and shareholders
-Camaraderie and respect between most servers and bartenders, especially those who survived longer than 6 months
Cons
-Pressure by corporate to increase sales nearly broke experienced and otherwise successful managers
-Abnormally high employee turn-over rate-- after one year of employment, I was third or fourth most senior employee on a roster of more than 30 employees, including kitchen and management
-Seeking HR involvement was considered insubordination by management; threats in response included immediate dismissal and a security escort off the premises
-A physical assault and multiple events of verbal aggression were dismissed by management as a "cultural difference"
-Entire shifts of servers and bartenders were penalized for one person's mistake based on Yelp reviews in an effort to make a point about team work
-Employee parking was 5 miles off-site; shuttles ran every 30 minutes