Pros
can be fun environment, exposure to variety of people, lots of travelers and tourists, fast paced, and some fun perks like discounts on classes/food/ or access for free, summer events shake up monotony people generally try to be good to each other and interpersonal issues re hr are taken seriously
Cons
-poorly designed layout across 3 floors making movement inefficient -low quality construction and appliances, things constantly breaking -constantly changing leadership, and under-staffing -extremely poor communication on floor, and from management beyond immediate on-site management -all emphasis on upselling/earning pushing turn over, while expecting 5 star service, expecting high cover avg while promoting low cost lunch special -corporatization resulted in losing most of onsite decision making-moving to nyc -constant issues with stock due to only having 1 vendor relationship -quality control/inconsistency in kitchen, bar, and training -interdepartmental communication non existent -clear social hierarchy amongst certain leadership roles, clear cronyism and favoritism -poor adherence to food handling and kitchen, restauarant, and bar cleanliness -extremely high turnover