Pros
One free meal per 4 hour shift, value up to $8. Fun place to work if, and ONLY if, you have fun AND responsible coworkers and managers. Interactions with interesting and kind patrons put a smile on my face. The Ledo's I worked at had a bar and my manager was really into beers, 48 different kinds, so major increase in your tab from drinks. Potential to make a lot of money in one night, depending on business and how stingy or not your tables are. Coming in at 4pm and working till usually 11pm weekdays or 11:30pm-12:00am weekends, this time frame includes the hour or so it would took to finish closing chores, I made on average $10-$12 an hour weekdays and anywhere from $15-$25 weekends in tips alone. Although, you do share 10% with the bus boy which I was always happy to round up. Hey, you'd want customers to do the same for you when tipping right?
Cons
Typical downsides of waitressing, stressful, rude and obnoxious patrons, not being tipped or inadequately tipped for your services, on your feet entire shift. Minor burn injuries from carrying very hot plates and pizza trays are part of the job. Work holidays with no compensation and because holidays are really slow you don't make much. The company itself has NO culture or values except for customer service, i.e. grin and bear it and pray you get your money. Like I said worth it if you have a chill boss and coworkers, if not good luck. . . Working long after the restaurant closes because you have to wait for last minute customers to leave so you can start your chores. Like I said if your coworkers are responsible it's alright but if not you end up doing a lot of extra work. No employee discount on off days. Family restaurant so menu items are low cost, especially kids meals and you can end up with a surprisingly low bill for the amount of service you put in. The place where I worked dine in traffic was moody so throughout night you could be overstaffed so small profit for you, or understaffed which was highly stressful and also potentially small profit. All in all I would say, find a restaurant to work at with a more expensive menu and a steady stream of customers.