Pros
The people you work with -- both front of house and kitchen, are friendly people and the work done isn't too difficult. There is also some leniency on your work days and hours depending on your availabilities. Superannuation and penalty rates are also paid as required.
Cons
There is clear favouritism which will reflect in your given shifts resulting in some people getting more in comparison to others but getting more burnt out, whilst others get little to no hours. Upper management that do not engage with front-of-house do not care for their front-of-house workers as they do not provide an option for lunch during lunch breaks and dinner to eat or take home after closing at night. Additionally, a large portion of customers who dine-in are rude and hold no etiquette or respect for hospitality workers as they are usually FOBs who treat service workers like dogs. As a result, it gets draining and you might find that you have no motivation to clock in just to get disrespected.
