Pros
The customers are nice its super organised and detail orientated, you all share tables that have roughly 4-9 dishes coming out each depending on the size of the group. super chill. people you work with are all diverse, fun, but still take their job seriously. training is phenomenal. staff meals were healthy and balanced, cherry on top is the dessert on Sundays! you got to try all the fancy food so you could know what to recommend.
Cons
wine changes every other day and its hard to memorise all the details. can be quite stressful when a rich and up tight client comes in expecting 5 star Michelin, when most of the staff are just students trying their best. management can be really up tight, I had tons of issues with managers being condescending, not listening to the full story and blaming the server, expecting things to be done a specific way without specifying before hand.
