Prós
Low barrier to entry; I was hired on the spot with no previous serving experience.
Minimal mental tax: Because the restaurant is often empty the job does not usually become very stressful.
Contras
Toxic leadership & threatening culture: The management style relies on intimidation. I was personally threatened with termination despite following protocol, creating a high-stress environment built on fear rather than support.
Dishonest recruiting: Expectations set during the interview regarding "flexible scheduling" and the ability to leave during slow periods were completely false.
Floor Management: Many managers lack Front of House (FOH) experience. I was frequently forced to stay on the clock during dead shifts despite being overstaffed, simply because leadership didn't understand floor flow.
Back of House (BOH): The kitchen environment is unprofessional and unsafe. It was common for cooks to arrive under the influence and for BOH staff to walk out mid-shift, leaving the remaining team to scramble.
Low Earning Potential: Between the dwindling clientele and being sent home early, the money is not sustainable. On a "regular" night, you might only see 4–5 tables, making the tip-out barely worth the gas money.