Pros
The sous chefs and chefs du cuisine are extremely helpful. I learned so much in the few months I worked in the kitchen, from basic knife skills to preparing more intricate recipes. You can't get this kind of experience anywhere else. Other full-time workers are also very friendly and will always greet you with a smile, even if it is at 6am shift. Picking up and swapping shifts with coworkers is very easy through the scheduling site. Chefs are often times very understanding if you are unable to make a shift on short notice. If your shift is longer than 6 hours you get a half hour break and a free meal.
Cons
Some of the student managers aren't very nice. They take their work at the hotel too seriously, and that often means putting other student workers down. Favoritism is showed through scheduling; if you're on the manager's good side you'll get scheduled for as many shifts as you can get. The executive chef can be very intimidating. Also, the pay is crap. Full-time employees are union and get paid far more than student workers, who only earn minimum wage for doing the same tasks. Finally, the food served at family meal is often times questionable, which are usually just leftovers from prior functions or buffets that are reheated and scorched before placing in the break room.