Pros: free lunches, scheduling, co-workers
Cons: no tips, daily targets
A typical day consists of an inventory review from the night before to try to solve any weird food variances, counting registers and deposit, filling out paperwork, community outreach, sending in work orders to fix and/or replace issues, continue through-put of food, expoditing, cooking, food prep, serving dishes and problem solving with customers and co-workers a-like. Basically anything you can name in a restaurant, I do. It's hard work and fast paced but I wouldn't work in any other environment.