The environment was fun, though sometimes stressful.
A regular day working for me was first setting up the broiler and deep fryers, if I ever had a problem the management would make sure to help me learn until I got it right. I would then bake most of the food for the customers during my shift, with the occasional help from my supervisors. If I worked until closing, I would clean and put away all of the cooking supplies. My co-workers were always fun to be around, and even though there was some tension and animosity between some of us at first, we were able to see past it and cooperate. The hardest part about working at Dairy Queen was the combination of the busy rush hour and the lack of employees, as our location had no more than six people working at a time. However, the relationships I built with the people I worked with and the experience I gained would definitely had made working there a plus.