There is a very steep learning curve there as training is poor, cheap and very short. The money is worthwhile and very attainable, but only if you have previous waiting experience. You will be expected to do things to maintain the restaurant and environment and will be asked to prioritize team work.
Pace can be very fast or very slow. The most enjoyable part of the job is the people, both guests and coworkers.
Management is varied, between micromanaging, blunt, or fun and engaging personalities.
If you want to enjoy the entire length of breaks, leave the restaurant or you will be pressed into coming on before scheduled, on almost a daily basis.
Management will make haughty remarks, no benefits