1919 to the present

Working in the food and beverage industry is a tough job that requires tough skin. No matter if you're a waiter serving a complicated family of four or scooping ice cream with a line that’s always out the door. An ice cream store with that popularity is Leopold's Ice Cream in Savannah, Georgia, where I work.

Having worked in restaurants around Savannah, Leopold's has always stood out from other establishments. Since Savannah has many educational institutions, colleges, and high schools, students have come to apply at the store. Compared to other establishments, Leopold's workforce consists of young people, unlike other restaurants that mostly employ adults who have "already" had their lives figured out. Despite the employees being young, some are even managers at the store. With their goofy moments, high and low morals, and stressful situations, they still get the job done and see it through closing.

With all this, I wish to document Leopold's Ice Cream workers. The young employees and the mixed-age management group have worked together to achieve the same goal: to survive the night and serve people ice cream.