Pros
Regular guests became more like family. Which was good as you spend most of your life at work, no life / work balance. variety of food was good.
Cons
10 hour days were your short days. Normally 12 and 14 hours long. Staff hours always cut way under budget by GM so management had to fill in and work the hourly positions. Never had enough food purchased to make through until next delivery. Upper management would tell you to make food cost anyway you had to, so that would mean you just would run out or not serve the expensive items. Had to lie to guests why we were out of food. Cleanliness is only a consideration when the health department or CSQ is expected. Failed scores blamed on staff that's set up for failure by GM. Safely is of no concern.