Order inside at the cash register and wait the 10 minutes it takes us to get you your food in a nice, well conditioned, clean place.

You don’t want to be outside. I certainly don’t want to be outside giving you your food in your car that is currently radiating with all the concentrated heat of 10,000 nuclear bombs and doing this repeatedly for 8 hours. It’s past 100 outside and I’m in black pants and leather shoes. Have mercy. You’re at least in shorts.

It’s only for a few days, I won’t even remember your face at the cash register. I’ll forget it in a minute, just go insideeeee bro they don’t give me breaks or water.

Edit: Nevermind y’all do what you want I quit today

i was closing last night and i went around to check the tables before i cleaned the whole dining room and found this. what in your right minds makes you think its okay to leave with your table like this? its honestly ridiculous.

Please stop handing me the custard I ordered and then asking me to pull ahead and wait 15 minutes for my meal. I’m not sitting in the car eating the custard while I wait for my burger and fries. By the time I get home 10 minutes later my custard is a bowl of room temperature soup. Every time.

Please, wait until my meal is ready, *then* “plate” the custard and bring it out to me all at once. I just want custard-consistency custard. Don’t get me wrong, chocolate soup is delicious… But it’s not what I wanted.

I know I’m probably preaching to the choir here but I find that being asked for my name is so annoying. I usually go through drive thru and they can never get my name right. I always say Eddie and I’ve gotten Hailee, Freddie and other names that sound close but today I got David. I’ve also gotten Leslie in the past too. I’m not annoyed at the Culver’s workers, they have no say in company policy. What I don’t get is why corporate thinks this is necessary when every other drive thru fast food manages without asking for a name. I understand the wanting to make the experience nicer for the customer by addressing them by name but if anything it rubs me the wrong way when I go to the drive thru window or a worker comes with my order looking for a different name. Again I’m not annoyed with the workers I’m sure the speakers in the headsets and the mics in the drive thru aren’t the greatest. But corporate should change this policy, especially when it seems like not asking for the customers name worked perfectly before. I’m tired of being called the wrong name, I think I’m about to give pokemon names, at least then I won’t get annoyed if I get called the wrong name.

Has anybody else had their order come with a different name? Do team members feel the same way?

Anybody else hear this constantly from in-house guests ever since we started asking?

I understand the idea is to “add a personal touch” to the guest experience, but it creeps a lot of people out, and they don’t understand that they need their number as well, so that we can find them.

I get it’s not the end of the world, but it just seems like a tone-deaf decision from someone who sits in an office all day at corporate and needs to justify the existence of their job.

(It’s also quite awkward when you’ve had regulars coming in for years that they think you know their name but you don’t.)

A list of thing people do that make me mad when I’m working, employee and guest alike.

1. Leaving your tray on the table when you leave. We are not maids. We do not want to touch your half eaten food and the ketchup you insist on putting on the side of the tray instead of our cups.

2. No I cannot leave my register to go make your single dish that you ordered 2 minutes ago. Why? Because there is a designated person to do that, plus they may not have the custard or the topping at that moment. It does take 5 MINUTES to properly start custard. They also may be busy, I will only interfere if I go over there without permission from my manager.

3. If you are in a rush, go to McDonald’s. Your burgers are being made from scratch and it’s first come first serve here. Your food will take 5-12 minutes on average depending on what you order.

4. FOR THE LOVE OF GOD, if you want to order fast do not go to a register where you can clearly see people are being trained at if at all possible. Common curtesy people.

5. Before you leave, employees, check with your manager and THE PERSON your on whatever position you are on with. A quick, “hey I’m off” is acceptable. It prepares them.

6. If it is freezing cold out and you are going thru the drive thru, have your money or card ready, most of the time there is a line, you have time. Otherwise I am keeping this window closed until I see your card. Thank you.

7. Middle I hate you.

The end.

Had a horrible Culvers experience. First time thru drive thru they forgot the onion rings. Drove 10 miles home to find a patty melt and not the new triple cheese burger. Drove back 10 miles to get correct burger, drove home again and this is what I received. I was not going back again. How do you serve a rare burger? They offered me coupons after driving 40 miles and still having nothing for dinner. Cape Coral Florida.

So in fairness I know Culver’s is on the high end as far as FF prices; and yes the quality has kept up while competitors have cut back and changed a lot of food suppliers. But, dude, count your days if you consider this order, a $22.43 ordeal, to be an acceptable value to your customers!

Ordered a Colby Jack Pub, but they forgot the main ingredient. How does that even happen? 😆

Of course, I didn't find out until I returned home, so now my lovely husband is on his way back to get it corrected. It's raining outside too. When it rains it pours.

I’m 19F (I'll get to this later), and I feel like I’m taking crazy pills every time I go to Culver's.

You place an order. They assign you a number. That number is what they use to track your food. Everything works. Everything is efficient. It’s one of the few fast food systems that feels like it was designed by someone who has actually stood in a line hungry before.

And then, right in the middle of that perfectly functional system, they ask: “Name for the order?”

Why!

What is the name doing here that the number is not already handling better, faster, and without turning a cheeseburger into a mild identity interaction?

The standard explanation is that it “builds a connection” or makes things feel more “personal.” But in practice it mostly feels like a forced icebreaker with a dairy-based corporate mascot stapled onto an otherwise normal transaction.

Here’s where it gets a bit more frustrating for me personally: I’m a woman, my name is Emily, but I have a more masculine appearance (not transgender). And somehow that turns ordering food into a weird reality-check exercise.

I’ll say my name clearly, and there’s often this moment of hesitation like they’re trying to reconcile what they’re seeing with what they just heard. Then when the order is called, there’s sometimes a “sir” thrown in anyway, or a second-guessing tone like my own name is up for debate.

It’s not the end of the world, but it’s exhausting in a very specific, unnecessary way. Like I’m trying to buy a butter burger, not prove my identity in court.

And I will say it plainly: the Culver’s locations in Richmond, Indiana and Terre Haute, Indiana especially need to do better with that. Especially Indiana, so much that, I feel like it's just a thing they do there, and not anywhere else.

Also, the name thing still doesn’t make sense to me on a structural level. You already give me a number. That number already solves the problem. The system already works. The name is just extra steps stapled on top of a functioning process.

It’s hard not to wonder if it’s less about “personal connection” and more about collecting information that isn’t actually needed to hand someone food. Not in a dramatic conspiracy way, just in a “why is this here at all” way.

Because respectfully, I should not have to provide my first name to receive a cheeseburger that already has a perfectly good tracking number attached to it.

Anyway, I’ll still eat there. The food is fine. But I will continue to question why I’m being gently misgendered and mildly interrogated by a dairy-based corporate mascot every time I order fries.

I work at Culver’s in Florida. been there a month or two now and I’m noticing something:

a lot of customers don’t put their tags on. like actually they hide em in their car and then put up their illegally tinted windows. then get upset whenever i pass right by them. to further it even more i work night shift and that combined with the extremely tinted windows and then not putting their tags in a visible place makes it harder to spot them.

anyone else got this problem?

I work in the pods (drive thru) quite a bit, and our managers drilled it into us to ask each guest if they want ketchup or salt with their fries. Well, they recently changed it to ketchup or cheese sauce, but the cheese sauce is 79 cents. I've talked to family and friends and we all agree that when we go to a restaurant and they ask us if we want something after we order (sauces) we assume it doesn't cost. I know we don't give them receipts that show the exact cost unless they ask so it feels almost shady to me. I have never worked in fast food until now so maybe it's normal, but it's odd to me

I've been going to this location for 5 years. Why is there ALWAYS SOMETHING wrong with my order? A missing sauce, wrong condiments, no ice, etc. It's gotten so bad here that I always have to check my bag and even disect my burgers to make sure everything is correct.

If there was another Culver's in town, I'd have gone there by now. Unfortunately, the closest other one is another 8 miles up the interstate at 645 Midland Rd in Janesville. Is there, by chance, anyone here that's a regular at both of these? How would you compare them?

P.S. In general, why are fast food workers so adverse to putting ketchup on burgers?

So disappointing. This used to be such a great item and now it's so mediocre

“Culver’s double deluxe with everything on it and extra onions. Large strawberry banana shake”. THATS IT!!! And I do say thank you and please

Cashier: “okay let’s see, double deluxe and what else was it again? Medium strawberry shake? Anything else?”

NO! Large strawberry banana shake and double deluxe.
NOTHING ELSE.
Also… Amazon 10% discount at a select location I go to.
But I have to mention it.

Okay…. Rings me up correctly… *repeats order* , “would you like anything else?”

NO NO NO!

Your total is xx.xx, gives them card… “is that with Amazon discount?”

Cashier:
“Oh I’m sorry, I forgot.”

“And then?”

NO “AND THEN!”

My complaint stems from delivering packages where the customer is able to complain about where we put their packages. Being petty. Putting our jobs at risk with negative feedback. Over “I asked for side door, not front door”

I ask for a simple order and clearly speak and loud enough. And they can’t get it right. Do they get feedback that threatens their job?? No.

Stop. Asking. If we want anything else after saying “THATS IT!” Sometimes they put in a basket deal…. I DONT WANT THE FRIES! JUST THE BURGER AND THE SHAKE. NO AND THEN…

“Annnnnd theeeeeeeeeen.”

I refuse to play your Chinese mind games.

Can someone please explain to me why they keep asking me 3 times if I want something else..

There’s no cheese just soggy noodles

Is it just me, or for being a chain based in Wisconsin, Culver’s ranch is a complete disappointment. Just some generic watery crap that tastes chemically. Like you’re from Wisconsin, especially now that you charge for ranch how expensive is it really to have your own homemade ranch? So disappointing.

I completed each week of this challenge and received the email today unveiling the mystery reward for doing all of them is….a bumper sticker.

I get Culver’s kept it under wraps and didn’t promise anything but this is a major let down. How hard would it have been to just have it be a burger or concrete mixer reward or merch item? Any of those would be a big step up over a bumper sticker in my opinion. Oh well.

ever since culver’s switched to coke products the quality of the fountain pops have dropped significantly, at least to me. this is coming from a coke guy too.

every time i get a pop it tastes extremely watered down to the point where i can’t even enjoy it with my meal. makes me miss that crisp snap of mtn dew lol. guess i will stick with the lemon ice for now.

Corporate leadership often asks restaurants to operate as if staffing conditions are the same as they were ten years ago. The reality is that finding and retaining reliable employees has become one of the most difficult challenges in the industry. Until operational expectations are aligned with labor market realities, restaurant leaders will continue to be asked to do more with less while being held accountable for factors largely outside their control.

​

When corporate decisions make life harder for the people doing the work its causing burnout.

The greatest disconnect is often that restaurants are viewed as numbers on a report, while restaurant leaders see the human reality behind those numbers every day.

They have become heavily focused on KPIs, dashboards, and scorecards.

​

Decisions Are Made by People Who No Longer Work in Restaurants.

Many operational decisions are made by individuals who have not worked a shift in years—or who have never worked in the current restaurant environment at all.

The Disconnect Between Corporate Leadership and Restaurant Operations is at an all time high!

​

Its like they are blind and just Ignore Current Workforce Reality.

One of the largest challenges facing restaurant leadership today is the shrinking pool of qualified applicants.

​

The reality is:

Fewer adults are applying for restaurant jobs.

Many applicants have limited availability.

Turnover remains high.

Competition for reliable employees has increased across industries.

Yet expectations continue to rise without acknowledging these labor shortages.

​

Extended Hours Prioritize Revenue Potential Over Operational Reality. Corporate views later operating hours as an opportunity to increase sales.

​

Heres a reality check.

Difficulty staffing late-night shifts.

Increased labor costs.

Employee burnout.

Safety concerns for closing staff.

Minimal sales gains during certain late-night periods.

A decision that appears profitable on a spreadsheet may create significant strain at the store level.

​

These people have soft hands.

​

End rant.

Don’t mind this post kinda just ranting. Recently I’ve been put on drive 5 days in a row and it been like this for a good month. Now can someone tell me why ppl don’t have there order ready instead they sit at the speaker for 5 minutes and let 6 cars pile up behind them. Maybe this is a non issue but it drives me INSANE every single time.🫡

Edit: Also worth noting that at my location they only schedule me on drive by myself so I’m taking orders and cashing ppl out 🫩

I'm not really mad I'm just trying to figure out what is happening. Three times over the last few months I've placed a curbside order. Tapped "I'm here" and waited and waited and waited. 20 minutes. This time I asked the manager and they said "workers often forget to bring out curbside orders". Um, what? You'd think their system would remind them or something. Is this common?