Pros
Most work schedules are better for people who want to work with food that do not want to work restaurant hours (weekends, holidays, evenings).
Cons
Mediocrity and bad behavior are frequently rewarded while hard working employees just get more work added on (for no extra pay). I've seen racist employees chasing down school students, managers stealing equipment and product, managers sleeping at the job, and managers/employees who are utterly incapable of doing a proper job. Not only do you get admonished for bringing this up, but the worst of the worst are usually promoted or given awards/gratitude. Bad behavior is never punished. Very few people in the multiple Metz Accounts I've worked at have a neutral attitude, let alone a positive one. Most of the managers and upper management cultivate a nasty, negative work environment and you will dread going into work each day. If pursuing management, you will be expected to go help other accounts and are likely to receive zero help from anyone. Your superiors will not care. If you get help from anyone, they will try to take all of the credit even if they contribute 10% of the overall work. You will also likely be working 60-70 hours a week with a crap salary as a reward. From personal experience, when you decide to leave, you will be asked to stay longer to train the new manager who will make more than you.