Pros
-Consistent schedule, hours always leaned towards the upper side of 40+, never worked under 40 in a given week, so overtime was usually on the table. -Tip culture was slowly being reintroduced at the workplace; was previously banned until around when I was hired. Some managers were still against idea of tipping, but some days getting $15+ in tips after an 8 hour shift is pretty nice. -Managers will work with you to an extent re: days off, not being able to make it to work, etc -Core work itself was easy enough - ringing up customers, handing out food to customers, basic cleaning of your immediate area -Benefits were decent, 2 weeks PTO after 90 days is a good perk, though before the 90 days your shifts are locked online so you can't take them off unless you're able to convince management in-person or swap.
Cons
-Pay was on the low end ($9/hr, though as I said, days when you make decent tips helps). As an airport job, it's always busy, so things can get overwhelming at times, especially when we were understaffed and asked to work later than our intended shift, which was frequent. -Ran out of food almost constantly (perhaps my biggest complaint, borderline inexcusable at a place as perpetually busy as an airport). Customers showing up within the last hour before closing almost guaranteed you not getting what you wanted, as 80% of our menu was either sold out, or cooks would literally run out of ingredients to keep up with demand, which reflects back on managers not being on top of knowing what to order and how much, despite inventory being done once a week. This extends to non-food items like drink cups and utensils. -Employee environment was very negative in the sense that no one wanted to work there. Lots of people muttering under breath about management's ineptitude and internal work issues. Some instances, employees would simply not show up to shifts or call out semi-frequently, putting burden on rest of staff. Made keeping a good attitude difficult. -50% off food discounts were helpful but didn't extend to drinks, so a small Evian is still $3.50. Not sure why the specificity behind that. -Often hard to find a manager to perform tasks for you like opening the register drawer to start your shift, do a refund, or anything, really. They are either running around or just absent, sometimes taking smoke breaks or at the bar area chatting and laughing with each other during work hours.
