Pros: half off meals
Cons: no breaks, no additional benefits, long hours on your feet and unreliable income.
The usual day as a shift lead, was to arrive an hour before opening and (with the help of two other shift-leads) prepare the restaurant for the morning crew and customers. This would include minor food preparation, the making of non-fountain beverages, the setup for the Expo (aka Quality Assurance) window. And other basic opening duties. Additionally Shift Leads were held accountable for running side work and were held responsible if other employees failed to carry out assigned roles.
This was my first time working in a management type position (Shift Lead). With this position came additional responsibilities.
Management usually consisted of one to two managers on the clock at all times. Managers were reliable, helpful, and always listened to what one had to say. They were some of the best managers I've had the pleasure of working with.
Sadly, as is typical in most restaurants, employee turnover is rather high and employee standards are rather low. An alarming percent of employees were lazy, irresponsible and in some cases rude. On an average day a couple were usually stoned or hungover. Employees that worked hard and treated the job with more respect were given shift lead positions.
The hardest part of the job was dealing with difficult customers and unhelpful coworkers.
The most enjoyable part of the job was being a shift lead. After the morning rush, all waiters returned home while shift leads remained on the clock until the night crew replacements. This meant working with the best employees for 2-3 hours while also getting larger table sections then normal. Thus, this was also when one would make the most money.