A typical day would start at 9 am, and begin with cleaning an ice cream machine. Then would follow setting up the grill, and kitchen. Following that, I would balance the till, Then, if the cook was present, I would open the store at 10 AM. During the day I'd wait on customers, make novelties (dilly bars, buster bars, DQ sandwiches), and ice cream cakes.
The customers and additional staff were wonderful. The owner and wife could be sharp.
Understaffed, and owners didn't want to hire for day work.