Pros
Some of the best and understanding customers around. The "regular" McCustomers are usually great because they have been around for the slow service long enough to get adjusted.
Cons
I was a Bartender/AAM at one of the hotels for over 4 years. During that time I figured out exactly what some others are saying about the upper management not giving a crap about the employees and ONLY caring about the bottom dollar and how to get there. Very frustrating! The pubs all HAVE to run under a 10% labor goal or risk getting your butt chewed and drilled on why you couldn't get to their obscene number! That means people get 'cut' early and sent home while the remainder are left to do all the cleanup and tend to the customers. I personally said screw it and ran the labor a bit higher on my shifts just to make the staff and customers have a better experience. (That is ultimately what cost me my job, which is okay because now I am in a WAY better place now.) Nothing worse than running a shift and apologizing to every other table about the slow service and cold food because we didn’t have the staff on the floor to take care of them properly. Rule #1 for working there... Don't get into bottom management unless you have a high tolerance for getting flak from 1- the upper management, 2- the customer, 3- the people on the shift that you are leading! One final note. Want to see what it’s like to work this company watch the servers and see for yourself just how happy these people are. Some are good at hiding it and some are new to the Mc world. All of the staff that I worked with that never got into the bottom management (AAM/AM) was awesome. Really good people and we had a lot of fun when we were off work!