Pros
Money is good if you know “the Cheesecake way” and you’re in the right location (I worked at the Sawgrass location and brought home on average $150 a night). Room for growth within the company! I started as a server and was promoted to bartender with no bartending experience within a year and a half. If you do your job well and show commitment, they WILL recognize you. If you like change and a challenging job, this is the job for you! New menu roll outs happen every six months. Corporate takes items that don’t sell so much off and replaces them with new and exciting dishes.
Cons
The larger and more recognized locations (based on annual revenue) have a large amount of servers (52 at my location). Off season can be rough, as management cannot favor veterans. This means you don’t get the 5 shifts a week that you’re used to, resulting in a decrease of weekly and monthly income. Management has the revolving door effect. They transfer managers from one location to another for internal reasons (promotions, issues at another location, etc.). Typically, one or two managers out of five or six go within the year. Each manager is assigned to a specific work group (servers, bar, bakery, etc) and managers switch work groups every six months. If a manager doesn’t favor you, good luck because your designated manager makes your schedule. This wasn’t a con for me, but it certainly was for others.