Pros
Good training. Flexible schedule. Human managers.
Cons
I've worked in hospitality for 8 years and this is hands down the worst job I've had. To sum it up, scripted service to the point that everything is absolutely unnatural and overthought. Nothing is never enough, you're expected to provide top-notch service, run food, run drinks, seat the door, answer the phone, perform side duties, the all in a tiny stretchy dress with perfect hairstyle jewelry and smile, for minimum wage, which is $8,7 after tax. But you will be called a "business partner" in the hope to make you forget about this. So yes, you're paid minimum wage like everywhere, but you think, "Joey is expensive I'll make great tips". Well no, you won't. Because labor is controlled to the millimeter and you'll work a section of 5 tables for 2 hours, and in the crazy scenario in which you actually work longer than that, you tip out 5,5% of your sales after tax. Also, if for any reason, an item (food or drink) is comped, YOU will pay for it, in the way that you will have to tip out on it, regardless of the fact that you never got the money for it. Example: A guest doesn't like its $35 steak? You pay $1,8 from your own pocket because of it. Someone dropped some food on the way to the table? You pay from your own pocket for it. Also, you may endure those things in the hope of getting promoted manager. This is the never ending story of the donkey and the carrot. Most staff hope the same thing as you.