Pros
The coworkers - they are the only reason I stayed as long as I did (approx. 3 months). The culture is akin to that of Navy SEALS, who develop close relationships through collective suffering.
Cons
Your first month will be hell, and I mean HELL. Training consumes your entire life, since you have to study the entire menu and standard procedures for more than a week while making just $7 per hour. Once you’re through that, you are stuck with the WORST side work and only 2 tables for over 3 weeks. (Will average roughly $15 per hour during this period). While I understand the necessity for strict rules and standards in order to properly run the business, it is total overkill at this place. This is a relatively upscale restaurant in Charlotte, not the French Laundry in Napa. Once you close out your checks, you spend AT MINIMUM an hour and a half rolling silverware, sweeping your tables, and doing side work. The hierarchy results in extremely high burnout. It takes about a year to become a “zoner” (I.e. head waiters/waitresses). Zoners are the only ones who make good money, considering that they are the ONLY ones given tables of more than 5 people. They are also given the benefit of priority seating, little to no side work, and a free meal for the headwait. I made approximately $20-$24 per week after taxes. Good? Yes. Worth it? Nope.