The money is great if you're willing to work a tremendous amount of hours.
Cons
The management sees you as a warm body, and doesn't support you the way many other restaurants do. They tend to not realize the talent they have working for them.
Major clientele is corporate dinners. Not the most fun crowd to serve. Staff is very cliquey. So if you’re down for the cliquey workspace then you might like it.
Maybe you’ll work next to people who are passionate about food and beverage
Cons
Toxic company culture. Narcissistic chef who’s the son of the company owner. Blurred lines as far as leadership or complete lack of. Staff is overworked and under appreciated.