Pros
The people I worked with were nice. During training we got to eat together and sample all of the food. That part was really fun. There was a discount for employee meals, so that's always good. It's a nice, clean environment.
Cons
SO MUCH information. Before you could start serving, you had to take multiple tests, like what ingredients are in foods. Also, at every table you had to memorize a long spiel of specials and soups, and introduce yourself a certain way, etc. It was a lot. I could always tell that the customers wanted me to stop talking or were bored. But I still said it all anyway. I didn't make as much money as I thought I would. You really have to do lunch and dinner shifts (like both in 1 day) to make a decent amount. At least at my location. You have to tip out the bartender and the food runner, which cut into your tips.