Pros
Worked with some of the best people I've had the pleasure to cook with. Somehow they manage to pull in some seriously good, if raw talent. A fully staffed kitchen has all the coverage for days off you need if you ask around and if you get trained on multiple stations they will fill your schedule up with all the hours you can ask for, and the pay is a little above average for what you'd expect.
Cons
If they find out you are good, get ready to have responsibilities laid at your feet, on your shoulders, tied around your waist and slapped onto a sticky note and put on your forehead. The reward for good work and dedication is more work to do, and the punishment for not being great is to be given less responsibilities and sent home a little early. I watched three chefs get ground up and dropped aside.