Pros
Mostly reasonable management. Good coworkers. Accommodating for time off. Decent pay.
Cons
Complete lack of organization in the front of house. Lack of knowledge and understanding of functions regarding their use of POS systems, how & when to streamline orders. Constant finger pointing towards kitchen with strong lack of accountability. Frequent mistakes in the window related to food going missing, not being rung in properly. Most positions are inefficiently multitasking or working other roles entirely which leaves space for more errors. Constant customer errors and mistakes that pull management away from maintaining food operations which leaves no one present, and supervisors rarely ever operate in their intended roles due to strained labor goals. Favoritism from certain managers that has lessened over the years. Certain managers often create a hostile work environment through malicious applications of goals & directives from corporate with a strong lack of insight into how said goals might actually be executed. Promotion related favoritism (many in front of house recently earned role promotions, but back of house is left in the dark often). Inefficient training from unqualified managers and employees in several roles. Lack of clear goals from corporate level as well as unclear explanations about how to accomplish such goals related to sales, product loss, labor management. Predictable quality of work based on who is working where. Kitchen frequently understaffed whole front of house is largely over staffed.