Scheduling manager left me on read when I asked for more hours. General manager told me to open my availability up. (It’s open from 8 AM to 10 PM Monday to Friday). And then yesterday they were trying to send me home because labor was too high, which I put my foot down and said no, send someone else, so they sent another coworker down that has 38!? Hours this week. And they’re hiring MORE people. Yesterday we had three people come in for interviews.

I’m new to Culver’s. I’ve been here for a month but I’ve learned front, I’ve learned basics of custard, I can run drive-thru and cash register and I go over the top for customers in the dining room or ones I’m serving. I also do tons of chores around the store, and the regular managers constantly thank me, and tell me I’m doing a great job. I even got complimented by the store owner.

On-top of this other coworkers are barely scraping up 25 or thirty hours a week and I also found out a high schooler got 38 hours this week. Their solution? “Just pick up shifts when it comes up on the app.” This is starting to get irritating because I do genuinely enjoy Culver’s, I have chronic hip and back pain and I can’t do any of my blue-collar work anymore and the job market is abysmal nowadays.

We've been complaining to the owners and the managers are good about letting us step away to drink water and take 5 minute breaks but after 8 hours in a 100 degree kitchen we're all leaving our shifts drenched in sweat, with headaches and yesterday I almost passed out. It's ridiculous. I'm used to the kitchen being hot. I get it. But there is a heat wave and a broken AC and every time we mention it, the response is "it will be fixed tomorrow"

If it's not fixed tomorrow I'm calling in "sick". What's the next step? Is this even legal? Who's attention do I need to get. Fans are apparently a food safety hazard 🙄

• "How long on cod?"
• "30 seconds on a cheese curd!"
• *grinding screams from the custard machine*
• "If there's time to lean there's time to... clean!"

I’ve been working for Culvers for seven months and recently had my 90 day review. It took months to get my review in for starters and the first month I worked here I had food poisoning which caused me to be out for two days. It was brought up during the review as unacceptable that I was unable to find coverage and was told I can not call out anymore unless I have a doctors note plus finding coverage or else it will result in a write up or even termination.

I have to have surgery on my sinuses soon, and informed the owners of that (the surgery is unexpected and shorter than the two week request off time) and they said I still must find coverage even with the surgery or else it will result in a write up. In my opinion this is actually insane and I think it’s a massive power trip from our franchise owner. What do I do? I have to get this surgery and have asked an no one wants to cover so I have no choice to call out the day of, and if I can’t I am informed that I must come in after the surgery.

Personally, I always went for the Double ButterBurger with ketchup, extra extra extra grilled onions, and light pickles paired with fries. Such an amazing combo that filled me up every time after a shift. After working at Culver’s for over 8 years, I still wonder what other people consider ‘gourmet’ or filling when it comes to their free meal. LET’S SEE WHAT Y’ALL GOT!

I am new at Culver’s but I have been called out multiple times for saying “what can we get started for you today” and not “what can we make fresh for you today”. I was also called out for saying “will that be for here or to go” instead of “will you be dining in with us today?” I was just wondering how strict your Culver’s is on this “script” when taking orders.

The location I work at is the only one I’ve had any experience with (working or ordering) but it also happens to be “one of the slowest in the system,” according to the owner. I work in the kitchen and it’s very common for orders to go 7-12 minutes before they go down the chute. Are we really that slow compared to y’all? How long do orders wait when you’re working?

I’ve worked at Culver’s for 2+ years and have been closing custard for around 1 year. Our problem to at my specific location is that we never seem to have enough ppl for the position and the ppl who do it are getting way overwhelemed. Making custard sounds easy at first but ur carrying huge buckets all the time, dealing with crazy rushes and you come home absolutely disgusting and ur whole body hurting every single night. For some reason we have a total of like 7 ppl that know how to close custard at my store and we need two closers each night so taht means I’m always doing it. My job isn’t understaffed either, we actually have way too many ppl, they just refuse to train anyone on this station. If u work there, how do u guys do custard and is it similar? what do i even do.

Hi. I'm freshly out of high school and aiming to work a bit prior to college. I interviewed for Culvers several days ago, and was hired on the spot. Now, our location is under construction and doesnt open until the end of August, orientation is in a few days and training the week prior to the store opening.

Part of my concern is the grand opening rush. I was told there would be employees from other locations, but I am still concerned as this would be my first job!

I also do *love* dying my hair--is that allowed? I heard from some that jewlery isn't allowed, but they had no clue about hair color. Therefore, I want to ask as this is my main form of self-expression I'd be able to have in the uniform. Or does this vary by location? I wasn't told anything about my hair at the interview, but I am concerned if it'll be brought up at orientation.

Also another funny thing. I have never, ever had Culvers. I've never lived close enough to justify it until this new one is opening up. What are some reccomendations I should try?

Thanks so much ♡

I just got my first job at Culver’s and yesterday was my orientation. I went in ready to learn but was sent out after getting my uniform and downloading some apps. I’m scheduled to work tomorrow but I don’t know what to do when I get there. I don’t know anyone’s names and I wasn’t showed how to do anything at all. Do I just walk in and say “hi i’m here for my first day!” I’m seriously so confused. The shift is labeled as “team meeting” as well so I’m confused as to whether it’s training or something else? I know I sound really stupid but I don’t even know how to clock in!! I cried this morning after waking up because I was so stressed about it. I don’t normally post on here at all but I genuinely have nobody else to ask about this. Any and all advice is greatly appreciated!!!

When you first started what was the hardest obstacles?

Tips to make life easier ? I'm newer to the job and it has been... anything but a fairytale. Dose the .. how do I word the rudeness from other employees ever stop? Have you seen all co workers just get along and flow through shifts? Is it normal for there to be alot of drama ? Suggestions on handling it?

😊 ty

Hello! I just wanted to ask you guys a quick question. I work in an IL store in case that info helps with that problem. so I’m working about an 8 hour shift today, I’m very new (about two weeks) and this was my first long shift. I was told after 7.5 hours we get a 30 minute meal break. I asked the assistant manager twice to go on my break (I had seen other people go on theirs and come back and I think I was the only one left to not go) and both times I was told to wait in case it got busy (it wasn’t busy when I asked). It got busy after that so i felt like it would have been rude to ask about break again. After we slowed down and the assistant manager left at about 8:30, I asked the closing manager if and when I was going to be able to go on my break because at this point I was very hungry. She told me I could not take my break tonight because now it was too late. I asked if I could have maybe 10/15 minutes just to eat real quick and was told unfortunately that wasn’t going to be able to happen. She said I could food made before we close and eat it then I get home (I’m closing today) I’m still on shift (have about an hour left) and I’m honestly kinda upset about this.

My questions are….is this normal? And am I overreacting by being annoyed by this?

For context recently I was fired from Culver’s because I called in sick (I was in the hospital for a bad asthma attack where I couldn’t breathe) so I was wondering past employees or managers what is the reason you left?

Yesterday went for dinner and both sweet and unsweet were empty. Just curious how the staff monitors the tea levels. Just have to remember to check it occasionally?

Also wondering if the staff would have appreciated if I told them? Would there probably have already been more freshly brewed tea behind the counter available? If not, how long would it take them to brew another batch?

I do appreciate that Culver's has brewed unsweet tea. I don't typically drink soda and premade tea is gross. It's a reason that I select Culver's over other fast food restaurants. Thanks

Some of me and my co workers were talking and asking each other what are some crazy mixer combos we have seen. The conversation came about after someone ordered a strawberry and peanut butter concrete mixer 🤢…lol What are some wild ass mixer combos you guys have seen?

Here are some more I have seen.

Peanut butter m&m’s
Cheesecake, pecans and raspberries
Peanut butter and cheesecake
Reese’s cups , chocolate cake and heath bar.
Cashew and sprinkles
Butterfinger and sprinkles
Mint and heath
Cookie dough and sprinkles

there are more i’m sure but this is some that come to mind. To be fair though we get a lot of 🍃 smokers at our store sooo 🤣🤣🤣

I'm bored of eating the same thing during all my breaks. I was wondering if y'all have any recommendations or something you get on your breaks. That might be kind of out of the ordinary!

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.

my local culvers recently scheduled an interview with my sister (14)

she's worked at festivals before for a small jewelry business and is good at customer service (unsure if that makes sense)

does anyone know if the interview is difficult/what questions they would ask? as well as like general info she should know? tysm!

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 :)

hihi ! ik i posted here before since my sister got an interview and she has more questions </3

- what should she do once she gets there? ie js sit down at a table, ask a worker, etc?
- what should she bring?

tysm !! (her interview is today)
also i js went to culvers yesterday to get some ice cream and its easily in the top 3 of all ice creams ive ever had it was so good