Decent pay and get to work in a fine dining restaurant.
Meet interesting people, like company ceo's and foreign guests.
Get to learn about food and wine. 3 day a week minimum with little staff so potential to work often.
Cons
Feels like a dictatorship with the chef who is in charge. Can experience a lot of stress and late nights if guests stay long. Shifts are given on the day 3 hours before it starts so tough to plan the day if you were available to work that day. Little staff also mean a lot is expected of you and will work more than you might want. Sommelier is useless and does not help much in service. Will not get shifted if chef does not like you.