Pros: i had fun working with my co workers, taking the lead on the menu at times.
Cons: they would let me work 40 hours a week until after a few weeks so i couldn't move up to full time, they did not want to pay for benefits, some managers were too busy getting into drama rather than eliminating it.
I learned different things that you just don't learn in school and my passion for cooking grew by watching and learning from my executive and sous chef.