Avantages
The people are, for the most part, very nice (including managers). The food is, in my opinion, solid. They are steady. If you've never worked in a restaurant before, they seem to hire no experience required, and honestly there are way worse places to start.
Inconvénients
The money is not good. It took me forever to formally get hired, and I had to remind them to schedule me for training. After training, I just assumed it would get better, but I barely received any shifts (despite passing training with flying colors), had another job lined up, and left. Honestly the whole experience left me annoyed and confused. I wondered whether they even wanted to hire me and just did so by accident. Also, while the staff was nice, a good few of them were grossly incompetent. I am an experienced bartender - over ten years now - and without calling them out, there were people making illegal decisions behind the bar. Servers openly joking about customers: "I hope they don't have to drive home [because they are too drunk - which can cause a business to lose it's liquor license]." This is not good. I've been bartending in Chicago for a long time now, and I've witnessed people being that incompetent in some of the dives I started out in, but usually corporations instill a healthy, maybe you could call it fear, of consequences that make people be a bit more on their toes about things.