Pros
- good clientele - high priced menu for chain restaurant = higher 20% (higher tips) - relatively steady volume, allows for reliable work - managers are kept in check by superiors/supervisors - offers insurance program and is welcoming to many types of people as employees - company focuses on hospitality and good service, which can be annoying as an employee but attracts a positive customer base, which improves your life as a server - opportunities to become "certified trainer" - promotion opportunities to become a CRS which is like a shift manager, then onto day manager, etc.
Cons
- your experience with this company relies on your restaurant's general manager and shift managers - long training courses do not allow new hires to learn by doing - extreme focus on lowering labor costs by upper management (regional) - focus on lowering labor costs by regional supervisors (not GMs' fault) leads to purposeful short-staffing - pays what is required by the locality/state, bare minimum wage - as long as your tips "equal" your area's minimum wage, you are getting $2.13 per hour at most locations - not much focus on cleanliness