Pros
The brand holds name recognition, good clientele base. Tons of external networking opportunities, especially behind the bar. Benefits available for staff at 30+ hrs weekly.
Cons
We used to have a great team and excellent work culture, but lots of turnover in management at both the corporate and local level means inconsistency in direction to staff in both BOH and FOH. It feels like management is more concerned about staff wearing black socks and doing quizzes than about ticket times and guest satisfaction. We were already understaffed in the kitchen, but they cut hours to the point that it ran off the staff we did have. On top of that, we went from 7 servers on a Friday to 13, “to improve service.” But all that did was overload an already struggling kitchen. It makes every shift stressful because you go in knowing your tables won’t have a great experience. Bartenders aren’t allowed to take tables, but take out staff are. Obviously that’s going to cause friction.