Pros
Morton's has some great people to work with, many of whom I would call family. GM's and AM's work hard to accommodate scheduling and work/life balance. The respect and comradery in a Morton's restaurant is hands down the best in anywhere I've ever worked. Great employees and General/Assistant managers.
Cons
Let me start by saying, I've been working there for 12+ years. A month before my 10+ year bonus was due, the benefits were cut. Bummer. Do not pass go, do not collect your $5000 (it used to be more when I first started).. But I still stuck it out in the hopes that things would change and the company would thrive at a later date. A couple years later they got bought by Landry's and things have gone slowly down hill, since. The group used to have Core values that were respected by all. They were: 1. Offer only the finest product, any where, any time, at any cost. 2. Value each other, professionalism is expected at all times. 3. Expect to be profitable. 4. Strive to continually improve, every day, in every way. Under new owners current core values are such.. Value 1: Offer whatever you can afford. (They now serve Costco onion rings, choice grades of meat, along with precooked products that come out of a can or are vacuumed sealed.) Value 2: Value the bottom line. (Employee benefits were cut, Some locations now have the server paying for the ATM charge fee for their charge tips. The "bottom line" for balancing work to profit margins have since increased and there are fewer employees for a work load that's tripled because of the ever expanding menu.) Value 3: Wow, still there. They still expect to be profitable. (This is possible by cutting portion sizes, offering cheaper cuts, and cutting labor costs) Value 4: Strive to get people to join the "rewards program". The only thing they strive to continually improve are the ways in which they will increase the labor on their employees and exploit cheaper, smaller, but "better", products on their customers. There is a rewards program in which the customer can be a part of... so they can eat the same products offered by all the restaurants under their umbrella. And be suckered back to "save" money by spending more on low quality ingredients.