Vantaggi
Great training, fellow employees, management, food, beverage selection, hours, and money; there were always shifts available when you wanted them; the schedule was made two weeks in advance; asking for time was usually no problem; the management staff was very educated on food, beverages, and culture of the restaurant; they were also dedicated to imparting the knowledge onto those who wanted to learn; ongoing training on food and beverages was welcomed by everyone
Svantaggi
a lot was demanded of each employee regarding hours and amount of physical work (mainly back of house); owners cared a lot about the overall concept of the restaurants but not so much about individual employees; not enough credit was given to the kitchen crew and chefs who worked tirelessly to perfect the dishes, including the authentic and amazingly delicious recipes they created