Pros
Set schedule after training (6:30 am to 3:00 pm) six days working and two days off. Excellent upper management support. Compensation base on performance ($3000 is the minimum before taxes in the period. It can be more depending on performance). Excellent training program with hands on the job. Excellent meal policy (you can eat as much as you want during your shift). Stock ownership. Opportunities for advancement. Easy business to understand after training.
Cons
Open 24/7. It is only one manager for the whole restaurant during firsts and part of second shift. The manager is always on call. High turn over rate. Difficult to staff. It is the manager responsibility to cover the shift if nobody else can work it. Poor benefits package. Management main duty is to cook (this make difficult to supervise the business).
