Pros
Travel was interesting, met lots of interesting folks. Chef council was constantly working on recipes that made for interesting menu additions. Work for most locations was Monday-Friday.
Cons
Their pay is not competitive whatsoever, middle management often fails to communicate properly with ground management and staff often leading to poor worker morale and low-quality output. I worked for the B&I side of the company, which tended to struggle with overselling their capabilities to clients, which in turn lead to poor working conditions.
