The Italian Ice line behind Section 127, was EXCRUCIATINGLY slow. Can somebody get the Italian Ice lady a scooper, show she can work more quickly? It felt like an eternity for each Italian Ice to be made, and people felt frustrated as the lines grew larger. The ice cream men down the shore and in NYC do it so fast. At Rutgers Concessions, its always amateur hour.
Why does it take light years for Italian Ices to be scooped??
- Thread starter rutgersal
- Start date
Light year is a measurement of distance, not time. Perhaps you could have looked that up while waiting on line. :grimace:
I hear Rita's is pretty fast. Stop there on the way home next time and you won't have to make dumb posts on Monday.
The standard answer here is that you must be an old white guy if you complain.
You shoot holes through that theory.
You shoot holes through that theory.
The ice cream men down the shore can do the Kessel Run in under 12 parsecs.
As long as they call it Italian ice and not water ice! Man that gets me nuts. What other ice could it be than water? Liquid nitrogen?
The stadium serves Rita's, and I goto Rita's on Route 36 on Summer Sundays, and it is a lot faster than the Rita's in the stadium.
A lot of the concession workers are neither trained properly nor personally qualified.
Well the ice would be slush then by the time you get it.
Once when I was married my wife and I went to Yankee Stadium. She wanted one of those ice creams in a helmet. Not only was the stand halfway around the stadium but the line was so long I ended up missing like 2 full innings. By the time I got back to the seat I handed her the helmet with a straw and said here is your shake.
Once when I was married my wife and I went to Yankee Stadium. She wanted one of those ice creams in a helmet. Not only was the stand halfway around the stadium but the line was so long I ended up missing like 2 full innings. By the time I got back to the seat I handed her the helmet with a straw and said here is your shake.
I would assume that -- like ice-cream -- it needs to be served frozen in order to ensure maximum profit margin.
The product could potentially yield roughly 10% fewer servings if it was melting.
The random things you learn from watching The Profit...
The product could potentially yield roughly 10% fewer servings if it was melting.
The random things you learn from watching The Profit...
But you said Italian ice ... not "snow cone slop," Rita's specialty.
But are they faster than Imperial starships? Not the local bulk cruisers mind you, I'm talking about the big Corellian ships now.
It's a process. There is no time limit on building a good scoop of Italian ice. One day our scoopers will be better than their scoopers. This is the big time.
You should be blaming Chris Laviano instead. I noticed that he tends to throw while stepping backwards, making his throws go off-target, instead of setting your feet.
You must have went for Italian Ice in the first quarter. If you went in the second quarter you would have seen that the scooper had really picked up her pace.
Rather than using a scooper, they were using this flat metal contraption to scrape the ice. It was painful watching the process.
I hate when things that should take minutes, take miles.:stuck_out_tongue_winking_eye:
If that scooper went any faster, she would jeopardize her consistency and may miss her target and the Italian ice would hit the ground.
When the scooper lady found out that we were hiding behind our screens and talking how bad she is, she said "Meet me in person and tell it to my face you dolt".
Al...I thought you were trying to lose weight...those ices are loaded with sugar, stay away from them
I've never understood the performance of stadium workers. They are charging a lot of money for stuff and the performance of the people that work there is horrendous. Yankee stadium and CITIfield are similar. Imagine the revenues if you could get the lines moving.
Then of course there's sodexo. They run out of sausage and peppers in the middle of halftime as well as other shortages I've noticed.
I don't really care from an eating standpoint. It bothers me that Rutgers is leaving money on the table every week when we can't afford to.
Then of course there's sodexo. They run out of sausage and peppers in the middle of halftime as well as other shortages I've noticed.
I don't really care from an eating standpoint. It bothers me that Rutgers is leaving money on the table every week when we can't afford to.
