Pros: decent money on some days, depending on manager, or customer cancellations =free or a deal on dinner.
Cons: no incentive over time, fattening food
drivers don't make money UNLESS kitchen employees are efficient and customers tip well... also traffic dependent, and also affected by poor lighting at night, customers that don't have a house number within easy viewing display, or lit, or customers not ready to except the meal-for whatever reasoning, not answering their door for 5 minutes at times, or not specifying a buzzer or apartment number, or back/front door, through gate, upstairs that don't meet building code... the restaurant does not pay enough on it's own.
overall, kitchen/restaurant staff is mostly in a revolving door situation, many young employees, just trying to make things work.
like in any customer service setting, there are always some ridiculous customers who don't understand that they are not the only customer, and/or other factors (like planning daily dough yields based upon last years' sales of that day, and then being short staffed, and then short on supplies halfway through a dinner rush).
to close: not meant to be a career, unless you are going to a regional manager or other "big wig"