Pros
If you enjoy a fast paced work environment that'll keep you on your toes with LOTS of hours. This is for you! You will be able to advance according to how hard you work/ fast you learn/ your availability They work with part time workers like students. Very technology based ( uses apps for scheduling and its easy to contact team members) The standards for their food ( on paper) are very high and commendable They have competitive pay and room to move up. ( BUT the competitive pay comes at great cost)
Cons
The work environment is toxic. WARNING There is NO HR SUPPORT FOR EMPLOYEES. ONLY FOR CUSTOMERS. They DO NOT CARE about your interests and will CHANGE YOUR POSITION/ PROMOTE/ DEMOTE YOU AS THEY wish. The harder you work the LESS you are appreciated. They disregard ALL MEDICAL EMERGENCIES that don't concern food safety. INCLUDING SEVERE PAIN and heart and breathing problems. ( no matter how punctual your attendance is) You are expected to show up to work WHEN CONTAGIOUS They are religious about doctors notes. Make sure you have money/ good insurance to get one EVERY TIME YOU ARE SICK. EVEN if you CAN'T afford to see a doctor. They DO NOT CARE I've never worked somewhere so HOSTILE among team members. Yelling. Arguing. Gossiping. Physical confrontation. It is explained that guests come first and your needs AS A MEMBER OF THE COMPANY is less important. in other words. You HAVE TO TAKE YOUR BREAK IN THE BUILDING. Your employee meal is fair. BUT you will spend 20 MINUTES OF A 30 MINUTE BREAK WAITING FOR A MEAL. They expect you to wait on guests and clean while ON YOUR BREAK. The owner is there to make money and remind you that you are a number. Not a person. They are ALWAYS "understaffed". Meaning. The owner will accept ALL CATERINGS AND ORDERS AT ALL TIMES, underschdule, pull in people WHO ARE NO LONGER EMPLOYEDA on busy days and then become distressed when EVERY single ORDER isn't out in 30 seconds AFTER TAKING HALF YOUR MATERIALS and staff. You are upheld to standards THE COMPANY ITSELF cannot keep up with. There are racist commentary among upper management and throughout staff. They do not take the time to train anyone properly PERIOD. They have no set rules and 50 people will tell you 50 things. EVERYONE IS A MANAGER. meaning NO MANAGER IS REALLY IN CHARGE. The shift lead tells you what to do. But the rules are different every time you contact someone. Managers, Directors, and the OWNER are passive aggressive and if they are not happy with you ( even if your work is exemplary, they will ignore you. If you are trying to help, or clarify an order they will IGNORE YOU and leave you to stand there and rather be passive aggressive than get THE GUEST THE SERVICE THEY DESERVE.