Money is good, hours are short. I guess this could vary depending on which location you work at. I've learned a lot at this job. It turned me on to wine and spoiled me with good taste. I grew immensely as a professional in this restaurant. Management were like mentors to me and maintained accountability across the board.
Things aren't the same anymore. I feel like corporate is casting a shadow over everything and becoming too overbearing. The cost cutting is just getting insane especially when it applies to benefits and proper training.
The hardest part of the job is executing the many steps of service that we have...it gets difficult when you can't find a manager to do something for you. Learning the menu and wine list can also be a challenge.
The most enjoyable part of the job TO ME is adding value to the guest experience using my own creativity. Whether it be by making someone laugh, or suggesting a wine pairing. Not only that, but being surrounded by like minded associates who are willing to help you and get the job done.
Work life balance is a huge pro. Getting shifts covered or requesting off are usually no problem. You just have to plan carefully and not abuse it.
Overall, if you're looking for an introduction to fine dining, I think this is a great start. You can make a career out of this job. If you're trying to work your way through college, this is a fantastic choice. Daytime hours are nonexistent except for Sunday.
Minimal hours, great earning potential, work/life balance
Benefits are hard to attain, Corporate can be overbearing