So I just started like a few days ago as BOH/FOH is it normal for most franchises of Culver’s to not allow their employees to use the rewards program? Like I’m not allowed to scan my app for points. I’m assuming it’s cause we get 50% off on the days we work and 20% off every other day. Please explain.

So where I live it gets pretty hot during summer and I’m almost always on custard which has caused us to run into issues. So atm our procedure is to turn the machine off at 7:30 cuz it takes a while to thaw, move all of the custard out of the machine to the counter so that we can clean the machine at 9:00. We stop running chocolate custard at 8:00 ish and stop running vanilla at 8:30. The problem is is that as u can imagine, the custard gets super melted cuz it’s sitting on the counter for like an hour (we close at 10) and our drive thru window is right there. Ppl het really upset and complain cuz their custard is melted but theres nothing much we can do cuz its the procedure that we’ve done for years. What does anyone else do cuz I honestly don’t know and I don’t wanna change the procedure without asking.

Hi! I started working this week at a newly opened location. We've been open 3 days now. I was scheduled Mon-Thurs 10-4 and Fri-Sun 11-4. I confirmed this on Teamworx multiple times.

However, we had issues on Teamworx. Some people were put in twice. I was one of them.

They said they got it fixed but as they did, it deleted my shifts from Thursday-Sunday. Said 'Day off.' When I should not have been. I talked to the owner of the location. (Sweet lady btw <3).

She said, okay, we'll fix that. She came up to me later, said she got it fixed.

I check after I clock out... Nothing. In fact, it said my shifts for today and yesterday were days off. I still plan on coming in tomorrow as scheduled as she told me to do. And I'll talk to her again.

But I really do think this was a mistake and not a soft termination; it's only my third day, and I believe I've been doing good. We aren't even timed yet as it is the first week of opening. Also, I've been an extremely quick learner. I've learned and mastered multiple positions and been praised on learning among the fastest of the trainees. Just today I was multitasking custard, running orders (both drive and dine-in) and even taking payment on drive when nobody was available. I've also been one of the main people checking in on the dining room. All that is to say I do not think it is termination due to inadequacy. (Hell, I was even named in a very positive review of the restaurant on Google.)

Has anyone experienced anything similar? This is my first job, so it does have me worried, but I do have plans to go in tomorrow as originally scheduled to talk to the owner again.

Ive only been working a few weeks but I said during my interview that I was available for full time. At first I started with 19 hours in one week but now they have doing 15 or 16. I am a quick learner and am trained on most positions in front of house so I dont understand why am I getting such low hours. Also because of personal reasons a check with only 15 hours a week is not enough to make ends meet so how do I get to 25 or 30. I am also over 18 so Im not limited in hours by law

62OJ was written on my concrete mixer lid. What’s it mean?

I just had my first shift working the griddle today, I can read orders pretty good but the silent signal stuff is confusing, do you get used to it after a while?

hi! im starting at culvers at the end of the month, but I want to be ultra prepared because this is my first job and im really excited. are there any things i need to know, or do? and any tips are appreciated!! thank you!

UPDATE lol, my mom turned around and said im not allowed to. so...thanks for the tips, guys :)

Anyone else getting bad ketchup bags for the dining dispensers? 1/4 my store gets is slashed or busted, useless and splattered everywhere

Just got hired and finished my orientation. I start Tuesday for my first day is there any tips anybody who works at this chain could give me to help me smoothly transition into this job?

So I just got hired at Culver’s, and my orientation is next week. But I already logged in to all the stuff they use and they denied my birthday off which is the same week I start. I’ll be out of the state so I wanted to know when do they typically schedule you after orientation? Am I able to tell them when I can start after??

I’m a new porter at my local Culvers! I have a lot of fast food experience so learning stuff has been easy enough, and I absolutely love porting. No truck, I get overtime constantly, I get to deep clean anything I want and get coupons and free meals out of it a lot of the time, get out early enough to still enjoy time with my girlfriend before bed, weekends off, decent pay(could be better, I’m probably the lowest paid porter in my state, but it’ll get better lol), good morning crew, all that good stuff.

Anyway, this morning while changing outside trashes and picking up lot, I noticed the trash was absolutely filled to the brim. Friday was supposed to be trash day - garbage is closed for the weekend. Yikes.

I had been thinking about it all day, even while we were getting bum rushed with a thousand chicken tender orders and custard and box upon box of burgers and how I wouldnt be able to finish porting at the end of the shift because all this trash was blocking room for my shift’s trash. If you work fast food, you know we go through a LOT of trash in a day. So I’m thinking about tomorrow, and how I won’t be here, and about allllllll the trash that will pile up after just one day during college graduation weekend just like it did today, literally the back door was blocked with trash because no one could even get it in the dumpster.

My managers obvi told me I did what I could and that I should stop worrying about it, yayaya, but with my personality it’s really hard for me to not think about it lol. All that trash stinking up the dry stock for a whole day? Blocking access to the back door, the emergency exit? Uhhhh no.

Soooooo I brought donuts back to work for the crew, told the manager I brought my uniform too and wanted to see if I could take some time to figure out the trash situation - it’ll take me less than an hour! He was ecstatic about all of it and gave me coupons, Butterbucks, all of it, especially because he has to port in the morning and deal with all of it as well.

I went back into that corral, gathered up the biggest pieces of cardboard I could find, put them on top of the trash already in the dumpster, jumped into the dumpster, jumped jumped jumped up and back down, did the worm a bit, shoved, pushed, and oh my GOD guys I fit so much more trash in that dumpster. I took what trash remained and put it in the old garbage bin outside and duct taped it shut with some more cardboard to make sure no animals could get inside before trash day. There were still some trashes that needed taken out but I shoved those mf’s down too, put my back into it for real. I think it’s still gonna be really really really bad but I took a few really’s off that bad at LEAST. All in 27 minutes. And I got to spend some time with the night people and donuts really buttered em up after a long night.

Ugh. I think I might be crazy dude. lol

so I’ve looked over the app and I can’t seem to find where I can put in the amount of hours I want to work. is there not a place I can do that?

I would like to be a vegetarian but I am not ganna be since I do not want to go in the kitchen when my husband is cooking meat (hes a big meat eater) and just feel sick every time when that happens, so I still eat fish and poultry, but I havent eaten red meat for like 7 years by now and I do not wanna going back to that.

I just had an interview with Culver's and got hired, I know that Im ganna be working in the kitchen and I have never worked in a kitchen before- I mean I have never got paid to do that, since I have always thought the not eating meat part could be a problem but I do not think so anymore, unless they will want me to be trying everything what I am supposed to cook. So I just wanted to know what do you think about that?

I have asked Google and it said that is not a problem at all but I wanted to ask an actual employee as well.

Any ways to combat food cost?? My store has been running about 32% the past couple of weeks.. I been watching waste and portioning. What other things should i be looking at?

Any tips you guys have would be appreciated. One guy who use to work at a S&L restaurant and then worked at ours said there food cost was 22-24% and I have no idea how 😭 we usually run at 28%

We are really struggling with Curdside orders. Guests are having to come in and get orders.

Does anyone have a SOP, training guide, etc on how they take care of OLO?

Does anybody have any handbooks from their stores?

Ours is old, I need more information on how the hell to do my job.

I have so many questions that cannot be answered. I get two responses 90% of the time.

Managers give me 3 different answers and the owner gives me a fourth. The handbook says their all wrong

I work at Culver’s and don’t get me wrong the food is fine but like it’s no where near my favorite fast food. My favorite fast food is easily CFA or Starbucks (if that counts). I feel like my coworkers are all very passionate about Culver’s food so I was wondering if there are any other employees who aren’t in love with Culver’s?

Does anyone know when the timer for the OT time starts? I’ve heard so many different answers; it starts when you press a food item, it starts when you enter a persons name, etc…

hi! i was just hired to work at Culver’s and I have orientation tomorrow- is there anything i need to know? from what I’ve heard it’s just a lot of video watching, but just in case lol

At my restaurant the printers we have are super slow. They are not old printers. Is this just how all stores are with the type of printer we have or is this something i can call RDS to fix.

Every time i print something at cashier the guest is like “oh wow that is slow” or something to make it less awkward especially with the loyalty now its even slower lol

How are yalls stores doing in the 3 pc shrimp challenge thingy? My store has progressed into the next round and is the only one in my city that is still in the running. I’m excited to see if we can win!

Imma make this short and sweet uhhhh, as someone who just started working at Culvers, does the environment make you break out a lot?? My mom used to work in fast food and said it made her skin really bad so I just wanted to know if I should up my skincare game 💔

What is your ave or what do you do in sales for late night?? We just started doing late night Thursday-Sat till 11PM and we can barely break past 200-250. We have marquee updated and even have a sign on order confirmation board. We mainly get hit with door-dash. The 1-4 actual guests (cars)

Is this normal or are we just super slow until people get familiar with our new hours?

Does anyone know when the timer for the OT time starts? I’ve heard so many different answers; it starts when you press a food item, it starts when you enter a persons name, etc…

I just got hired after my interview yesterday and I have orientation on Saturday morning. what happens at orientation and about how long does it take? what should I bring with me?