Pros
Having a handheld order system that you can take orders on next to the table makes everything go much faster but has a BIG learning curve
The culture is good, people are always running your food and it really does feel more like a team than a lot of server jobs Ive worked
You can make good money on busy nights and sections are large / they are decently good about cutting too many servers
Cons
Management expects a lot from servers, which is understandable, but there is a lot of pressure on upsell and reviews
Tips can be very random depending on day and time of day
A lot of the logistics are easier bc of Red Robin policy (using table-side ordering/others running food) but because of this you have much bigger sections
