Pluspunten
It was a fun and generally laid back environment. It got very busy during brunch on the weekends, which could be chaotic but was worth it because the money was good for those shifts. They were very flexible with the schedule, which is rare in a restaurant but nice since it was not my only job. This allowed me to continue to work there even when my other job demanded more time.
Minpunten
Lacked consistency in the kitchen (ie food presentation, dish ingredients etc.) BOH staff who were strong in the kitchen were more than once fired for obscure reasons yet workers who regularly dropped the ball were retained. My guess is it had to do with salary. Toward the end of my time there, they cut back on staff to the point of requiring servers to act as greeter, host, server, food expediter, food runner & busser for the entire restaurant even during busy shifts.