Pros
Good pay. Friendly coworkers. No other pros. There. I hit the 5 word minimum, happy?
Cons
Borderline Mentally Handicapped management. You will be told how to do your job a different way every day you clock into your job. Greedy trust-fund baby owners have a meltdown and hit the code red high alert button if God forbid they don't "bring in ""enough"" profit for a single month of operation. You will feel the wrath all the way down the ladder like a Shockwave. The first thing they're cutting in this scenario is, of course, labour (because they don't know how to run a business), then once your hours are cut they start pulling the old skeleton crew trick and teach every employee how to do every job in the restaurant so the ***, ******** managers can go home early- I MEAN oops so we can all work together more efficiently as a big happy family smile smile. The only reason management would take a second look at you if the ceiling collapsed on you and crushed you to death would be because they have to tell the lowest paid employee to clean up the mess it made. if you're a hard worker who is actually a skilled laborer you will be treated like a slave by overseers who's fragile egos are threatened by the oh my god sheer horror that someone else is gasp good at their job. you know, what you HIRED ME FOR. That's another thing, lots of disrespect and constant negging from higher chefs. you can shrug it off but it's a bit more annoying when you're being worked like a dog while being told you suck. Oh yeah? I'm sure you keep me around as the head *CENSORED FOR ANONIMITY* because I actually can't do my job well, right? and yeah yeah whatever chefs are ***holes everyone who's worked in a kitchen knows that but it's just the cherry on the doo doo sundae.