Pros
All major holidays off, not a terrible starting wage at two bucks above state minimum, decent product for the low quality, 50% off food (but only on working days), flexible scheduling
Cons
Hard work, long hours for only two bucks above minimum wage High pressure, high volume kitchen You constantly have to carry really heavy objects through a greasy kitchen floor quickly Late nights (if you close, expect to be out by 1am-2am) Physically demanding An obscene amount of artificial busywork Overly obsessed with cleanliness as compared to most other restaurants (takes 2-2.5 hours to close as opposed to the typical one hour for restaurants) Culty reverence for founder Ridiculously exacting and corporate work standards Operations are not environmentally sustainable in the existential crisis age of climate change (using styrofoam packaging and crew cups--which cannot be recycled, habitat-destroying-and-major-deforestating Palm oil in Cane's "butter", plastic bags instead of paper packaging) Different managers tell you different things You are treated like a robot and expected to be 100% productive on your shifts down to the very last second
