Pros
Pros to working for CF is the scheduling- as a restaurant that is open for lunch and dinner, late night dining, seven days a week...the scheduling possibilities are endless. My management personally tried their hardest to accommodate everyone's preference on a schedule. They also use Hotschedules, an online and interactive scheduling module that allows you to view your schedule, request days off, and switch shifts with a coworker per management's approval. I also made great money working at CF. The high table turn time and moderately sized section helped this. CF does not take reservations, but sits guests on a first come first serve basis to make sure your section is never being wasted. The majority of CFs are located at a mall where the flow of drive-bys and walk-ins is ever constant. CF is very good about promoting internally as well. Although this is an opportunity not presented to myself in my time there, many servers/bakery workers have been promoted to management.
Cons
A very large restaurant comes with the cons of just that....large sections. Diverse clientele. Minimal attention from management as they are usually running around with more work than one can handle. You are also working with a very large staff that you must interact and learn how to work with a lot of coworkers. You are also working on other peoples time. When it is busy, shift change can take up to an hour and checking out can take up to an hour as you must wait on a shift lead to check out your side work. Holidays are pure madness, and CF is open 365 days a year. Good luck getting the holidays off! This is the service industry, so it should be expected.