Pros
Working the line is pretty nice, well organized kitchen, good cooks contribute to a pretty decent team. Opportunities for hard work and skill growth, pay is above average.
Cons
Owner is easily one of the most insufferable people I’ve ever met, even for service industry standards. He is demeaning, not at all open to feedback or other people talking like a human, and spoke to/treated the whole kitchen staff like we were a pack of dogs that he owns only to get him from place to place. Has very little actual knowledge about cooking despite forcing everyone to refer to him as “chef”. Owner without a doubt ruined my experience at the restaurant. In my entire service industry experience, without a doubt he is worse than any customer I have ever met.