Pros
I worked in the Williamsburg location for about three-quarters of the year while between jobs. Most people working at the restaurant have been there much longer and so the staff, while smaller in number anyways, has a bit of a family vibe. The food is truly of a great quality and you can expect to feel proud to serve it. Like many other businesses in Williamsburg, Baker's Crust has extremely agreeable hours in comparison to the majority of the restaurant industry. The regular patrons in Williamsburg are also typically retired and/or tourists, so you can expect tips to be at or around 20% on a regular basis. As my title suggests, I believe it is because this level of dining does not attract people who are hesitant to spend money (except on $6-Steak Night), yet at the same time does not require the punctilious drudgery of a more refined "fine dining" experience. Many of the regulars (and staff) are simply wonderful people.
Cons
As expected, the downside of a smaller staff is that it is very hard for the restaurant to keep up on busy nights or Sunday brunch. Even management can only be found in the expo window, occasionally running food, or sometimes cooking. It is extremely rare that a manager is actually able to be on the floor to entertain guests, or what's more, to oversee the entire operation. Therefore, the pace is naturally set by the hosts, who unfortunately are limited to pens and paper for determining server rotation or (attempting to manage) a wait. Guests often get testy on busy days for multiple reasons upon which I could elaborate elsewhere, but is only made worse when the host seats too fast and the kitchen becomes overwhelmed. This can escalate ticket times to between 25 and 30 minutes. In conjunction, while many guests are great people, they can also be very picky or have specific dietary needs. As would be expected at an artisan kitchen, certain mistakes can cost you dearly.