Pros
For a middle tier (neither "fancy" nor budget) type restaurant, it was pretty easy to earn decent tips. They use a computer based scheduling program called HotSchedules that makes it very easy to release, swap or pick-up shifts helping to facilitate creating your schedule to be exactly how you would like it.
Cons
They are pretty adamant about their "steps of service" even when it really doesn't facilitate the guests overall experience. Even if a guest stops you from performing one of the steps, you may still be held accountable for missing it to your managers. Secret shops are graded on numbered scales for the most part so you can get a poor score and have to discuss it with the manager even if in the commentary the guests talks about the wonderful service you provided. There is really no room to move up, managers are usually hired from outside of the company and shuffled from states on the other side of the country. To be "promoted" to bartender is generally based on whether or not the managers like you rather than particular aspects of service. Favoritism is rampant and clearly and unapologetically shown, which is great if you are one of the favorites, but otherwise life can prove a bit difficult.