Pros
Its the number one restaurant in the company for many years and the whole staff works hard for that. The management does their best to make people happy, the money can be incredibly good and the staff really cares about each other! Some of the guests can be incredibly amazing given the area. It's clean, good food, reasonable discounts for staff, front of house and back of house work well together, the parties are fun to work, you can accommodate your schedule for the most part to whatever you need and they try very hard to make sure your personal life is balanced with the work week. Great holiday pay tips wise not hourly on holidays and around the holidays. So much opportunity to learn and grow as an individual and into other positions. They'll teach you front or back of house, all the managers are ex servers from in the company and you can even look into working with corporate if you train. You can study for a sommelier certificate and they help with some education! The management does help with daily things, cleaning tables, answering phones, helping with delivering drinks, greeting tables. Everything is personable to the guest, and they do a great job at making people happy so its easy to make a table feel good!
Cons
It's incredibly corporate in the last few years and it's caused the management to not be as respectful in management's of schedules, proper cuts and focusing on the things that are important to run the restaurant at the high quality it needs. Long long hours some days and no hours others. On your feet, no break room or place for staff to keep food or drinks, some days you work straight through with no break or at most 10 minutes. Customers are older seemingly entitled women and lots of business groups, so many celebrations for all kinds of people that sometimes don't have a lot of respect of industry folk and can sit for 4+ hours holding up your table which is designated to a 3-5 section only, very rare to get more tables. Long Long holiday hours, almost no holidays off unless requested but often denied because they're the busiest days of the restaurant.