Pros
The discount on certain food items is decent incentive, but only available at the location you work at and only the same list of items that the cooks can order which helps food costs. It was always busy, but there is a lack of training ecspecially at the management level, but it definitely trickles down through the entire staff. It is fun to work there most of the time, the music and atmosphere is somewhat nostalgic to enjoy, and most of the people are genuine. You usually get two days off in consecutive order, and the communication all the way to the vp level is basically expected. If you have no personal agenda or family, if you can make being a restaurant manager at five four your entire life, then this is a great place to work, and eventually the pay is good, you don't have to close anymore, which is nice. The hours are still expected of course but later when they decide to throw the newest manager under the bus with non stop closing shifts, you are still working from 10-rush which means you leave at maybe 10pm.
Cons
When I was told it was a sixty hour week I was fine with it, when starting out you are closing five days a week which means come in at 3-4 pm, then you are leaving the building usually at 5-6 am, so that is a what 70 hour week with five 14 hour days? The problem is that the way the paperwork, money, closing duties are handled are usually thrown completely at the newer managers, because the older ones are already tired or incompetent of doing these tasks 100 percent effectively to the owner, area directors, and Vice Presidents liking.