Pros
Fun work-you meet lot of interesting people, and no matter your cooking skills, they will get even better. Pay is weekly, and I have never had an error. When I started 4 years ago, the hours were plentiful, the scheduling was done 3 weeks in advance, and upper management communicated well with the event specialists.
Cons
The company has steadily gone down hill. Upper management does not communicate well (or at all, really.) Policies change often, but are never put in writing. If you aren't working the day the word comes down, you are out of luck, but still expected to somehow know the latest policy change. Hours have been cut in half, but again, no explanation from management. Favoritism abounds, with non-supervisors doing the scheduling, with cronies getting the best schedules. Schedules sometimes are not made until 2 days in advance, making planning impossible. Complain and you will get less hours. Though we are expected to read and follow the part time handbook, the policies within it are not followed. It describes the raise procedure, but they are not officially given, though a former supervisor managed to give raises to several of his favorites. It is a fireable offense to discuss this however, so I can't even challenge the policy. I am making the same amount as I did 4 years ago.