Pros
Money was the most consistent I’ve seen at any restaurant, even in the off-season.
Cons
We were a tip pool house and the distribution of tips was unfair and not transparent. I would bring in $300-650 a night but only receive $150 per night in my paychecks. They make you clock out before 5:59 minutes of work to avoid giving you a break. If it’s too busy to clock out or if something unexpected happens, they are unforgiving. They solicited feedback from the servers in one-on-one interviews but negated every concern that I had on the spot. We were not allowed to request time off- what’s the point of working in food service without the flexibility. They kept on an alcoholic manager for months because they were desperate for help. When I started, I asked many servers if they liked working there. Only one said yes.