Pros
- Coworkers were nice people. - Hours were reasonably flexible. - Paid actual minimum wage instead of 'liquor' server minimum. - Exposure to hospitality industry. - Shifts go by fast because of how busy you are.
Cons
- You smell like waffles and crepes at the end of your shift. - 6% +++ tip-out, maybe even more. There is no transparency on where the tips are going and how they are computed. You don't even get to see your sales. If a customer chooses to not tip, you are responsible for the tip-out regardless. As the "manager" will say, it is your fault as a server for not getting a tip. - Terrible management / owner. - Owner can be very condescending and disrespectful to the employees. - Not clean environment to work in. - Even if the restaurant is quiet, you are expected to walk around and look busy - or the manager will yell at you. - The manager will go out of his way to save every penny he can. - You will get yelled at for being even a minute late, and if you're too early and just playing with your phone in the back you can be accused of slacking when you haven't even clocked in yet. I worked here for 1.5 years back in 2013/14. I saw two incidents that made me want to vomit. 1 - A counter boy dropped a crepe on the ground, and was about to throw it out. The manager micro-managed and yelled at him to 'salvage' the crepe. It was subsequently served to a customer. 2 - The dishwasher did not show-up to work, and servers were under pressure and forced to wash dishes/cutlery individually as quickly as they can. Depending on how overworked the server was, some customers were served with some disgusting cutlery.