Pros
I'd say the free food, but when you see how unhygienic the kitchens are and how the chefs aren't concerned with washing hands and general hygiene, you wouldn't eat it. (I stopped)
Cons
Everything! Management had favourites, always shouting and stomping about. virtually no tips, rubbish pay. CEO aren't interested in what is going on, don't listen to any feedback. Restaurant was dirty and in need of a refit, but the company was never going to hand out money to do so. General manager had no idea regarding kitchen and food items, so we constantly ran out of everything and resorted to running to the shops to buy things like cheese; onions, milk, buns, BEEF, chocolate sauce, gherkins, tomatoes, salad etc (and that's not even half of the things I was sent to get) Ridiculously late finishes; you would close at 11 and not get out until at least 1/1:30 am. And would then go back in to open at 8am. I had no social life while working here. No real training was provided, was expecting to learn on your own - which in some jobs is okay - but would then be in trouble if you did something wrong (When you haven't been shown how to do it correctly) No wonder there is such a turn over of staff.