Did I Get The Job Or Was I A Suck-Up? (Long, But Please Do!)
Decorating By nglez09 Updated 6 Feb 2007 , 8:59pm by onebigdogmama
Hi, Nick.
My Wilton II & III instructor works for Baskin-Robbins. She told me that they use pre-whipped Rich's Bettercreme to ice their cakes. The rose is very important in their decorating scheme, as is the shell border, reverse shell, piping gel transfers/fill ins, and writing on cakes.
I think if you want to impress them, they'd be really happy to see smoothly iced sheet cake styles with nice borders and neat handwriting. They can teach you their method for a rose, as long as you know your way around a pastry bag 
Good Luck & let us know how it goes.
Rae
and keep us posted on how it goes with the job interview!!!
Thanks JanH, I really appreciate your encouragement, truly.
Thanks Pootchi! 
I will.
I don't know why, but I'm pretty confident. It seems she liked me and that I came off as a "professional". 
Thanks everyone; the advice on here is excellent.
P.S. Does anyone know what she meant, "I don't know how long she will last. . ."- it's been bugging the crap out of me not knowing and I know I'll be thinking about it all night!!!! 
Hi, Nick.
My Wilton II & III instructor works for Baskin-Robbins. She told me that they use pre-whipped Rich's Bettercreme to ice their cakes. The rose is very important in their decorating scheme, as is the shell border, reverse shell, transfers/fill ins, and writing on cakes.
I think if you want to impress them, they'd be really happy to see smoothly iced sheet cake styles with nice borders and neat handwriting. They can teach you their method for a rose, as long as you know your way around a pastry bag
Good Luck & let us know how it goes.
Rae
Thanks a lot for the insight BlakesCakes! I'll be practicing.
P.S. Does anyone know what she meant, "I don't know how long she will last. . ."- it's been bugging the crap out of me not knowing and I know I'll be thinking about it all night!!!!
That's usually a nice way of saying she isn't very good at her job and if she doesn't improve soon there is going to be a pink slip waiting in the walk-in for her. 
P.S. Does anyone know what she meant, "I don't know how long she will last. . ."- it's been bugging the crap out of me not knowing and I know I'll be thinking about it all night!!!!
That's usually a nice way of saying she isn't very good at her job and if she doesn't improve soon there is going to be a pink slip waiting in the walk-in for her.
I'm laughing evily but then again that sucks for that lady. She continuously referred to her as "lady". Good sign? 
You're in "the business", POC, do you know if I can work like a week before getting "the card"?
Pink-slip? Lol. In elementary school that was a bad thing too. . .the administrators called it a "referral" while we called it "the pink slip". The dreaded pink slip. . .
I wouldn't pay out of YOUR pocket for a food handlers license. If they hire you....THEY will pay for you to take the course.
Could I still work w/o it for a while?
I disagree with the advice about not getting your food handlers license before the interview.
If you know you need it, and you walk in without it, to me it says "I am looking for A job and if I need the card, I guess I will get it". If you walk in with your own food handlers card it says "I want THIS job, I know the requirements, and I met them without having to be asked".
Who knows it could make the difference in whether you land the job or not. Just MHO
Best of luck!
"i don't know how long she'll last"....
usually means she sucks or she's to lazy to do the job well.....
or that she doesn't like it.
don't stress about not knowing how to do a rose...they taught me at the first bakery i worked at....showed me then sent me home with a pastry bag, some icing and a rose stick.
they'll prolly make you do up a "cake" while your there....see what ya got.
i bet you'll do great....
"i don't know how long she'll last"....
usually means she sucks or she's to lazy to do the job well.....
or that she doesn't like it.
don't stress about not knowing how to do a rose...they taught me at the first bakery i worked at....showed me then sent me home with a pastry bag, some icing and a rose stick.
they'll prolly make you do up a "cake" while your there....see what ya got.
i bet you'll do great....
Things are looking bright then. Lol.
Do you think they will? I'm just going to fill out an application and "suck-up" a little (notice the " ") and take in my "portfolio" and stuff. Remember that they still have that "lady" so do you still think she'll give me a test?
I'm a bit late. I haven't worked as a cake decorator, but it wasn't too long ago that I had my first job (at least that is what I am telling myself
Anyway, I wouldn't take my report card, but on any job application it'll ask for references - usually at least three. For the references I would include one to two teachers and any non-family reference that could say something positive about you. If you can, also put down your Wilton course instructor - that would be a great reference as he/she knows your work. Just remember to ask all of your references if you can list them as a reference before you do so - otherwise BR calling them can catch them off guard.
Also, I can't remember. Have you already completed all of the Wilton courses? If I were you I would take the certificates the instructor gave you at the completion of the class. I'm not sure where on the application, but you could also put "Wilton Method Certified" or something like that.
As for salary, the chances of you getting paid minimum wage are probably about 99.9%. Not to burst your bubble, but 1. it's your very first job and unless you have got a one heck of a portfolio the chances of negotiating a higher pay could be a little hard, 2. not to down BR, it's not like it's a top of the line bakery, and 3. if you ask for a nearly $2 increase over minimum wage they may pass you up for someone willing to work at that rate.
HOWEVER, WITH ALL OF THAT BEING SAID - on your application if it asks what you want your starting wage to be put "open". Because if you put down the minimum wage, you could be undercutting yourself if BR already pays their decorators more than minimum wage.
Oh, and as for working without the food handler's permit. My brother used to work at a restuarant and for the week or so that he didn't have it he worked the register or other non-food related tasks. As far as I can remember, they paid for his permit and gave him a certain time frame to get it by.
(Sorry this was so long, but I hope it helps! And good luck!!)
Oh, yeah, as for the chit-chat you referenced earlier.
By the tone of your conversation with the manager, I would treat it as a preliminary interview. You are there for business interview. You sound professional anyway, so this shouldn't be hard for you.
Also, it might be a good idea to call Friday and ask to speak with the manager (after your sister calls to confirm her/him name and just follow-up. Tell him/her that you just wanted to confirm that he/she will be available on Monday to speak with you, and then ask what time would be best to go in. Nothing would be worse than to go in all prepared during their busiest time and not being able to speak with the manager.
Hmmm, now I'm trying to think whether it would be better to call Friday or first thing Monday. Maybe calling Monday morning would be better (find out what time they open and call about half an hour to an hour after that)- otherwise it may seems a bit 'nagging'.
As for the wording, how is this:
"Hi manager, this is Nick (last name). We spoke last week about a cake decorator position. When we spoke you mentioned today would be a good day to come in and discuss the position. I'm available all day, but what time would work best for you?"
My nephew worked there years ago. They taught him everything he needed to know. He learned to decorate cakes there.
I'm sure you will do fine.
You get all the free ice-cream you want! 
He used to bring home tons!!
He didn't stay long there though. Said no one really did. Most people burn out really quickly. Could be why they said they didn't know how long the lady was going to be there.
Each store is owned by different people so hopefully you will have a nice owner/boss.
I wouldn't do fondant cakes though. They use icing, whipped cream and ice-cream to decorate the cakes there. Using buttercream would be a better way to show off your talent.
GOOD LUCK!
"Hi manager, this is Nick (last name). We spoke last week about a cake decorator position. When we spoke you mentioned today would be a good day to come in and discuss the position. I'm available all day, but what time would work best for you?"
The only problem I have is transportation. Should I call like a half hour to an hour before I can actually go or just see what she says and accomodate HER schedule?
I guess you could do one of two things. Call about half hour to an hour ahead, or figure out what time you can go and when you call her in the morning tell when you are available and ask if that time will work for her.
I would call in the morning when they open or just before. If she is the owner/manager, they are probably there opening the store. Then tell her when you'd be able to be there--since you have to wait for transportation. Take a list of questions because no one can remember everything and ask if you will be making the cakes, etc or just decorating. Because if you have to do something else, your job won't get done.
(I work PT shift lead for DQ on the weekends+my day job and have to make and decorate cakes on occasion. And if you have to do the grill, work front counter and drive-thru, cakes will wait.)
SO ask. Ask about hours, wages, increases, the food handling card, sick time, vacation, EVEN if it is part-time. ALSO, when you are and are not available. If you do sports or other activities, I cant work on this day because Then they cannot say, well you told me you were available My boss gets pod when people dont tell them when they are available. This way they know that you ARE serious. Up front and honest. Then shell think wow, how does this kid know so much? Dress casual, with your listfor your applicationtake your info that youll need, Soc. Sec. card number-no card-that comes later, references, out side activities. (Only if you have not filled out your application.) Breathe, relax, youll do fine. Dont forget your pictures.
Good luck Nick--nglez09 and go getem!!
Quote by @%username% on %date%
%body%