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It is almost impossible, similar to what you would earn at a fast-food restaurant. That's why tipping is important for us.

I find a huge variety of guests -- from extremely clean where you sometimes question if the room is actually being used, to others, where you don't even feel comfortable going in the room because it is just such a mess.

There are some that leave pizza boxes and garbage around, underwear on the floor, and it's impossible to clean the room.

Some guests really expect you to clean up after them like you are their mother. I find it annoying when a guest has made too much mess to fix in the given time.

To be honest though, management is more annoying. Sometimes they have high expectations, but they don't give you enough time.

Some of management can also be demeaning Once a manager ripped apart all of the beds I had made that morning and told me to redo them all because they weren't made to their standards.

Yes, I do get annoyed when it happens but I can never show it, because if guests complain about it, you could lose your VIP roster or even some working hours.

Besides, the nicer you are despite how annoying, the higher the chance of receiving a tip, especially if they are in the room and they get the chance to meet you.

Yes, we do actually -- if we are really tired and have the time. For example, if we are doing a large suite and are given longer to clean it, we will have a nap in the beds.

Something else we do sometimes is that we use the toilets in the guest's bathroom, but only if we are super busy and don't have enough time to go to the staff toilets.

It is something we are not supposed to do, but many do it anyway. We are told that we are not allowed to touch anything that belongs to a guest, but we are also told that we must make the bed and that we must change the towels.

So if a guest has belongings on the bed or on top of the dirty towels, sometimes you have to move it. What is the strangest thing you ever found in a hotel room?

Once I found T-Bone steaks left in the fridge that I took home for dinner, but the strangest thing I found was what originally what I thought to be an abandoned baby lying on the bed.

I carried it and took it to management. It turned out to be a robot or fake baby that would make noises just like a real one.

It was left by guests attending a medical or science convention or something. It scared me so much though because it seemed so real. I personally have never done anything but I heard of someone who was so angry about a rude comment made to them that they cleaned the bathroom floor with a towel and left it for the guest as their new towel.

News U. HuffPost Personal Video Horoscopes. Newsletters Coupons. Follow Us. How do you usually begin a typical day?

How many rooms in total do you clean in a day? Is there anything that you don't clean in the rooms? How often are pillows replaced? What about the bedding?

I decided at that point I should go to college to become a high school chemistry teacher. One day I was over at my best friend's house in college, and she had the TV on in her apartment.

I remember watching the Food Network and there was a show on called Unwrapped , and they go in and show you how food is made on a manufacturing, production scale.

In that particular episode, they went into a flavor chemistry lab. It was basically a wall full of vials with clear liquid inside them. They were about to flavor soda to make it taste like different parts of a traditional Thanksgiving meal.

So you had green bean casserole-flavored soda, you had turkey and gravy-flavored soda, cranberry sauce soda.

And I was like, "Oh my gosh, like how disgusting is this? But how cool is this! I could do this. I'm a chemist. I love the science of food and how intriguing it is, and I had to ask myself, "Maya, what do you love?

Richard Hartel, and he took me under his wing. I didn't actually apply for the job. After I was on it, a lot of publications reached out wanting to interview me.

I did a couple of interviews and someone from Cold Stone found my interview. I was actually writing my dissertation, and I was like, "I'm not looking for a job right now.

I just want to go home and sleep. I originally told myself I wasn't going to work for a year because I was so exhausted after graduate school and I needed some time off.

But I ended up going to their office in Scottsdale for an interview. At that time, I still wasn't sure if was going to do it or not because I didn't want to move to Arizona.

It's just so incredibly hot. I ended up being able to work something out with them where I didn't have to move Arizona.

I came on board back in I started as a consultant at first because I didn't want to move. But then I proved I could make this work from afar. I'm the senior director for international research and development for Cold Stone Creamery.

A lot of what I do is establishing dairies and building ice cream mixes for countries all across the globe. Dairy is a very expensive commodity.

Milk fat is quite pricey. Cold Stone has locations all over the world, and they all need ice cream mixes.

But sometimes bringing that ice cream from the United States into that country is extremely expensive, because of conflicts, because of taxes, different importation laws.

A lot of what I do is helping those countries figure out how they can build their own dairies, or how can they work with local dairies to make ice cream mixes more affordable.

The other part of what I do is create new ice cream flavors for these places. I look at a local ingredient and say, "I see people in this country eating a lot of blank.

How would people feel about that? In the States, we have ice cream bars, ice cream floats, ice cream sandwiches.

So getting these places to come on board with different ideas and platforms to grow their business is a big part of my job. I made a product called honey cornbread and blackberry jam ice cream.

Ice cream to me is a blank canvas. You can throw all kinds of paint at it—blue and red and yellow and orange and metallic and glitter and whatever else you want—and it becomes this masterpiece.

That's how I look at ice cream. Ice cream starts out with a white base that's full of milk fat and sugar and nonfat dry milk.

You get that pop of the berry flavor. One of the most rewarding things is being able to produce a product and see people eat it. The other part of it is being able to have a hand in helping people in different countries get on their feet.

Being able to introduce ice cream to these countries is fascinating to me. And being able to provide job opportunities for people, that sincerely touches my heart.

I love ice cream. When I tell people what I do, they automatically think I just put flavors in ice cream. They don't think about the balancing of a mix, the chemistry that goes into ice cream, the microbiology part that goes into ice cream, the flavor science that goes into ice cream.

Ice cream, believe it or not, is one of the most complex foods known to man and woman. So the solid phase comes in via the ice crystals and partially coalesced fat globules.

The gas phase comes in via the air cells. Ice cream usually ranges from 27 to 30 percent overrun, which is the measurement of aeration in ice cream.

You also have your liquid phase. When I was a kid, my parents would send me to camp, and I remember having a lot of motivational speakers that would come in and talk to us.

I always wanted to do that as a kid. What inspired this? At the beginning of quarantine, I was like, "What am I going to do?

I can't travel anywhere. What am I going to do with all this extra time? And I was like, "I need to start talking about ice cream more. I started making ice cream and posting here and there, and people would ask me about it, and I would ask them, "Do you have an ice cream maker?

I did one, and from the beginning, people were so in love with it. Then I thought, "Whoa, I guess I should continue doing this. People really attend.

People make the ice cream. People watch me on Live. What advice do you give to young people interested in becoming ice cream scientists?

My advice is: If you want to do it, do it.

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Here we discuss the days plans, be told how many guests are there that day, how many new guests are coming, how many rooms are free, how many are empty.

The actual cleaning begins at 3pm with a half hour lunch break. It can range between checked-out rooms and about another ten basic cleans when a guest is still staying in the room.

For a room where a guest has checked out, it usually takes 45 minutes for a standard room, a suite or VIP room always takes longer.

For guests that are still staying in the room, it takes about minutes. When I have time I will clean everything, but sometimes it's so busy and management still expects everything to be cleaned just as fast as on a day that isn't as busy.

If this is the case, I usually won't vacuum, and will just do a fast clean, like rinse the bath instead of scrubbing, or dusting over surfaces quickly.

The remote control is something I would say doesn't get a proper clean; I just go over it with the same cloth I use for the bedside table.

Are the glasses, cups and cutlery always cleaned after every guest? And cleaned well? Upon check-out, all glasses, cups and cutlery are cleaned and replaced with new ones.

I wouldn't say they are cleaned well, though; they are put through a big industrial dishwasher that sometimes doesn't do a great job. During a guest's stay, we will only change the glasses if they request it.

Where I work now, bedding and pillows are replaced at every check-out. However, before, when I used to work at a budget hotel, we rarely changed them, even when there were sweat stains or marks on the pillow, we would just cover it with a new case -- some differences between staying in a budget hotel and a luxury hotel.

The more senior staff can sometimes make it stressful. They fight for the more expensive rooms or suites because better items are left behind for the taking if nobody claims them.

They also fight to take the better trolleys, leaving myself and others with old ones that don't have the right products or supplies, meaning a lot more running around.

Especially in the U. It is almost impossible, similar to what you would earn at a fast-food restaurant. That's why tipping is important for us.

I find a huge variety of guests -- from extremely clean where you sometimes question if the room is actually being used, to others, where you don't even feel comfortable going in the room because it is just such a mess.

There are some that leave pizza boxes and garbage around, underwear on the floor, and it's impossible to clean the room. Some guests really expect you to clean up after them like you are their mother.

I find it annoying when a guest has made too much mess to fix in the given time. To be honest though, management is more annoying.

Sometimes they have high expectations, but they don't give you enough time. Some of management can also be demeaning Once a manager ripped apart all of the beds I had made that morning and told me to redo them all because they weren't made to their standards.

Yes, I do get annoyed when it happens but I can never show it, because if guests complain about it, you could lose your VIP roster or even some working hours.

Besides, the nicer you are despite how annoying, the higher the chance of receiving a tip, especially if they are in the room and they get the chance to meet you.

Yes, we do actually -- if we are really tired and have the time. For example, if we are doing a large suite and are given longer to clean it, we will have a nap in the beds.

Something else we do sometimes is that we use the toilets in the guest's bathroom, but only if we are super busy and don't have enough time to go to the staff toilets.

After I was on it, a lot of publications reached out wanting to interview me. I did a couple of interviews and someone from Cold Stone found my interview.

I was actually writing my dissertation, and I was like, "I'm not looking for a job right now. I just want to go home and sleep. I originally told myself I wasn't going to work for a year because I was so exhausted after graduate school and I needed some time off.

But I ended up going to their office in Scottsdale for an interview. At that time, I still wasn't sure if was going to do it or not because I didn't want to move to Arizona.

It's just so incredibly hot. I ended up being able to work something out with them where I didn't have to move Arizona. I came on board back in I started as a consultant at first because I didn't want to move.

But then I proved I could make this work from afar. I'm the senior director for international research and development for Cold Stone Creamery.

A lot of what I do is establishing dairies and building ice cream mixes for countries all across the globe. Dairy is a very expensive commodity.

Milk fat is quite pricey. Cold Stone has locations all over the world, and they all need ice cream mixes. But sometimes bringing that ice cream from the United States into that country is extremely expensive, because of conflicts, because of taxes, different importation laws.

A lot of what I do is helping those countries figure out how they can build their own dairies, or how can they work with local dairies to make ice cream mixes more affordable.

The other part of what I do is create new ice cream flavors for these places. I look at a local ingredient and say, "I see people in this country eating a lot of blank.

How would people feel about that? In the States, we have ice cream bars, ice cream floats, ice cream sandwiches. So getting these places to come on board with different ideas and platforms to grow their business is a big part of my job.

I made a product called honey cornbread and blackberry jam ice cream. Ice cream to me is a blank canvas. You can throw all kinds of paint at it—blue and red and yellow and orange and metallic and glitter and whatever else you want—and it becomes this masterpiece.

That's how I look at ice cream. Ice cream starts out with a white base that's full of milk fat and sugar and nonfat dry milk.

You get that pop of the berry flavor. One of the most rewarding things is being able to produce a product and see people eat it.

The other part of it is being able to have a hand in helping people in different countries get on their feet. Being able to introduce ice cream to these countries is fascinating to me.

And being able to provide job opportunities for people, that sincerely touches my heart. I love ice cream. When I tell people what I do, they automatically think I just put flavors in ice cream.

They don't think about the balancing of a mix, the chemistry that goes into ice cream, the microbiology part that goes into ice cream, the flavor science that goes into ice cream.

Ice cream, believe it or not, is one of the most complex foods known to man and woman. So the solid phase comes in via the ice crystals and partially coalesced fat globules.

The gas phase comes in via the air cells. Ice cream usually ranges from 27 to 30 percent overrun, which is the measurement of aeration in ice cream.

You also have your liquid phase. When I was a kid, my parents would send me to camp, and I remember having a lot of motivational speakers that would come in and talk to us.

I always wanted to do that as a kid. What inspired this? At the beginning of quarantine, I was like, "What am I going to do?

I can't travel anywhere. What am I going to do with all this extra time? And I was like, "I need to start talking about ice cream more.

I started making ice cream and posting here and there, and people would ask me about it, and I would ask them, "Do you have an ice cream maker?

I did one, and from the beginning, people were so in love with it. Then I thought, "Whoa, I guess I should continue doing this. People really attend.

People make the ice cream. People watch me on Live. What advice do you give to young people interested in becoming ice cream scientists?

My advice is: If you want to do it, do it. My heart flutters when I think about ice cream. I am so intrigued with it.

So if you find something that makes your heart flutter, no one can ever take away your desire for it. If it is ice cream, we can get down and dirty with it.

I can tell them about the science behind it, the biology, the microbiology that goes into ice cream itself. But I just encourage people to follow their heart and have fun with whatever they do.

I also make a double butter candy pecan that is my absolute jam. BY Suzanne Raga. Lists travel. Subscribe to our Newsletter!

BY Smart Shopping Team. Price subject to change. BY Michele Debczak. How did you get involved in food science?

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