This always gets me. Why is he filling the pitcher up with cold water and ice? Can he not just make my god damn frappe!?

I have literally just got the pitcher out of the dishwasher... a big visible steam cloud, as much as 100C... even after 5 minutes the pitcher (metal blade and plastic outer container) is too hot/warm to make frappes. Nobody wants a warm bubbly runny frappe...

Even the transitioning between ice cube rattles to water sloshing around inside the pitcher doesn't yield the expected "oh that's why" sort of response.

When frappe is handed over the strange looks often continue. Sometimes I explain this process to customers and they don't seem to comprehend, never mind...