Fast-paced restaurant with great food.
We usually had decent lunch shifts during the week, and got extremely busy on Saturday and Sunday evenings. I learned a small amount of knowledge of craft beers and the training involved rigorous study of the menu. We had to learn details of the whole menu but it wasnt necessary. More time could have been spent learning the point of sale system and - more... different scenarios with guests. There's a detrimental lack of communication amongst staff and a lack of professionalism. Dealing with that was the hardest part of the job. The most enjoyable part was being able to work outside, with an amazing view ... - less
ProsCompetitive pay, half off employee meals
ConsBreaks aren't always given, and seniority dictates stations and shifts amongst servers, not merit or ability.