Vantaggi
-Free food if scheduled a double -Some shifts you can make $300-$400 if you close and have a good section. Usually at minimum $150 for a regular shift and section. -I liked how they have bins for dishes instead of dropping off dirty dishes at the dish pit like every other restaurant does
Svantaggi
-Sometimes over staffs which can’t blame them cause it’s hard to tell sometimes how many you need on the floor. If it is over staffed and not busy, you could go home after 2-3 hours and make only 50-75 bucks. But that’s how serving goes anywhere. -Sidework varies per section such as doing rolls, cleaning certain areas, or putting stuff away. I’ve seen way worse side work at other restaurants though so not too bad. -Advancing to management was tough cause there’s limited spots, and most likely would need to relocate to move up.