Pros
-your coworkers are some of the best you’ll ever meet.
-you’ll get some decent barista experience, which can be useful
-generally good environment between staff
-not micromanaged
Cons
-very little management involvement. There’s hardly any management in NYC, which is a double edged sword. While it means you’re not micromanaged, it also means that management is basically asking servers who are paid minimum wage to do tasks like ordering goods for the restaurant, solely be responsible for problem customers, be at the forefront of unsafe situations, act as the liaison between front of house and back of house, and many other things.
-on the same note as the last point, if there is a problem employee, it likely won’t be fixed until months later, as management is rarely around.
-long hours; often subject to change last minute as well and asked to come in early or stay late often,
-employees of the restaurant are often overworked. Feel disregarded by management often and it really brings down morale.