Pros
Good money, co-workers for the most part are easy to get along with.
Cons
Management and kitchen are majorly disorganized Servers are REQUIRED to reset entire dining rooms regularly (sometimes multiple times a day) which includes physically moving tables in and out of rooms. Working double shifts is more or less required unless you want a very light schedule. The "chef", who also expedites food from time to time, is extremely hard to deal with. As a server, you will work a lot of banquets which means, again, you'll be physically moving tables in and out of rooms. The banquet contracts will either be wrong or exclude pertinent information. Certain promises will be made to the host yet sometimes will not be followed through with which in turn, makes you, the server, look bad. Despite being in business for over 30 years, there is no training process in place. Be prepared to train yourself. Some guests are very particular. Good luck explaining these special requests to a kitchen that barely speaks English. You will work on call shifts but you're required to call in, not the other way around. On those days, don't bother planning anything. Management, for the most part, is unhelpful when it comes to customer complaints. Be prepared to troubleshoot problems yourself. Employee morale is extremely low.
