Pros
Some great team members, subsidised restaurant and deli, an opportunity to work with a number of different departments and disciplines
Cons
Most the current upper levels of management were promoted because of how long they have worked for the company rather than on merit and many are literally counting down the days to retirement. As a result there is no real room for innovation and interesting ideas to take root as the management just want to see out their remaining time with the company before retirement. Also as many were not promoted on merit they aren't always capable of doing the job and it is up to sub-ordinates to provide vision and guidance. There is an aversion to dealing with poor managers and they are left to spread their toxicity and there is an extremely high turnover in some departments one department went through 6 supervisors in 6 years due to the behaviour of the department head. There is a strong safety culture - don't come here if you aren't willing to investigate why a paper cut occurred and how you can prevent it from happening again - however there is mixed messages from upper management with some undermining the process by not reporting near losses and ignoring interventions