At the tender age of 15 I worked at the Baskin-Robbins ice cream shop in Oak Park Il. I got good at the skill of "soda jerk" (some would say better at the second part). I scooped a perfect 2.5 oz. serving every time, made excellent ice cream sodas (most living people would not know what that is), pretty much the whole menu, even cakes!
The one thing that came to me tonight in my meditation was hand-packed pints and quarts. You see our ice cream was sold by weight, not volume. The ice cream went into the quart container and weighed let's say 26 oz.
When I first started I would pack the container, customer watching in delight as I got to the top, I would weigh and see how close I was. Well, if I was over I had to take some out.
Customer: :-(
I would point to the sign "Ice cream is sold by weight not by volume".
customer: :-((
One time the boss, Mr Fitzpatrick took me aside and said just watch me and you'll never have another unhappy customer.
It was pretty simple; you throw a few slivers in the bottom, and as it gets to the top you have to force the last of the ice cream in.
customer: :-)))
Everybody happy!
And so we find out the secrets of the ice-cream scooping. I can see you doing this *sweet* job. I used to tutor a kid who worked at B-R, and he couldn't stand to look at ice cream by the end of the summer!
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