Worked in the hotel restaurant for years. It was a good craic, we were all a good team working in a very fast pace environment, the stress caused by it was affecting all staff members, from the waiting staff n management to the chefs. You had to be perfectly organised, keep smiling widely to the customers whilst thinking how to be in 10 different places in the same time: in the kitchen where food was waiting, on another floor to look for a teaspoon (lack of comunication between the departments) and at your approx 8 tables (2-6 people at each) you had to serve at the same time, quick yet efficiently. The fault of that was that the restaurant was poorly managed, giving way too much pressure on one person with their policy of saving money on staff. The roster was always prepared last minute, for the minimum table coverage, and it was constantly changing- if there were cancellation you would be send home, if the reservations were increasing you would receive a phone call on your day/just evening/just morning off asking to come asap.
If you need a summer job, and they always need people for summer, you're desperate and fully flexible, go for it. You will grow an extra set of arms and legs.
Don't think about this job for a long-term. You will work on summer time more than you ever wanted, starting in November you will have no hours.
Good tips, free food (leftovers), beautiful view, good craic
Incredibly irregular life style, exhausting shifts (on split you need to be there in the morning and evening), constantly changing roster, extremely busy summer, deadly quiet November-February..