Pros
The tips are decent and business is consistent so you stay moving
Cons
The management here gives you literally 3 hours of side work after you’re cut from the floor NOT INCLUDING running side work during your shift. At most restaurants, side work generally takes about an hour TOPS after being cut. This also includes cleaning the bathrooms which is illegal to have servers do. The management is basically using their servers, who make half of minimum wage hourly, to clean the restaurant top to bottom rather than hiring a cleaning company to come in after hours like most restaurants do. Management also does not listen to concerns, schedule discrepancies, or other issues. You are simply treated like a work horse and the GM specifically will breathe down your neck the whole shift and micromanage everything you do. WORST restaurant I’ve ever worked at for these reasons.
