![]() We make all of our own cakes and take special cake orders to accomodate everyone. The rest of the day for me involves texts and phone calls from employees as well as customer service. This is so important to the quality of the ice cream we serve daily and is closely monitored by a testing lab hired by Dairy Queen of America. There is heavy lifting involved and machinery that needs to be disassembled daily and then reassembled. moreĪ typical day of owning and working at my Dairy Queen usually starts early in the morning with the cleaning/sanitizing process of the ice cream machines and equipment. You won't go a day without blending somethi. As worked progressed, I eventually mastered my blending technique. This was called exploding a blizzard and happens more times to some people and less to others. But I wasn't expecting the thing to be so fast, so as soon as you turn it, if you don't have a solid grip on the thing, it jolts the cup and everything right out of your hand and flings ice cream and candy all over the place. ![]() They start you at the speed of 70 (0-100 speed) and you're supposed to turn it up to 100 while you're blending. ![]() Then you hold the cup and collar, which is a little paper ring that extends the height of the cup to help blend and hold in the ingredients, and smush it onto the blender shaft. First, you fill the cup up with ice cream then you put in the desired ingredients for the blizzard, all the blizzards and what's in them are mapped out for you on the walls. Learning to make those was pretty scary to me because with this being my first job ever, it was very new to me. You learn how to build up the signature look of DQ's cones and ice cream balls with the curls. This mainly being blizzards, cones, sundaes, and the like. When they first start you off, they familiarize you with the ice cream section of the menu. When I first started the job, there was A LOT to learn within the 1st day or two.
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