Pros
Wonderful co-workers, awesome food. Fairly straight forward and easy job for both front and back. Front of house will definitely have easier closes than the back and over all a less stressful job. Back of house you don't have to worry about customer interactions.
Cons
25% employee discount. Upper management (HR, Regional Managers, Owners) will treat you like crap and expect impossible standards for what your'e being paid. High turn over rate for a reason. Trying so hard to push a local vibe while enforcing so many corporate like policies. Employees are bottom of the list of concerns for management. Expect to be scheduled doubles with no asking from management. 8-10 hour shifts no breaks. Evaluations only happen if you ask, raises are few and far between. NO DIRECT DEPOSIT. The owner has SEVEN separate restaurants plus a commissary and refuses to do direct deposit.