I have Kurtis, Kurdelia, the butter burger, the turtle sundae and my 2 giant children Biggie Cheeserson and Wheelson.

Everytime I go to the drive thru on my short lunch break there is someone who refuses to pull up much farther than the minimum they need to personally clear the window. With zero regard to the growing line of cars behind them, waiting to pay at the window. And the craziest part is- DONT HONK! If you honk, you’ll get the finger, or cussed out, or some crazy mom telling you “thanks! You made my kid cry!” I’ve honked and had people ignore me too, which is crazy. If someone is behind you and they honk, obviously it’s just a way of them asking you to move forward. I couldn’t get out of line today after I got my food because the person in front of me wouldn’t move forward enough to even let me out. Rant over!

I like ordering ahead using the app for a lot of restaurants, especially when I have limited time on my lunch break. I can put my order in, top my burger the way I want, etc. I also would think that it would save me time. It also prevents me from forgetting to scan the app to get points; ordering in the app automatically adds the points for me. If I show up when my order is supposed to be ready and promptly send the notification that I'm there, I should only have to wait a few minutes for someone to bring it out. However, it seems like every time I do curdside, I end up waiting just as long as someone who goes through the drive through, if not longer. The last few times I did it, I watched the car at the end of the drive through line and they got to the speaker, ordered, waited and left before I got my order. The restaurant had my order before them, even if they don't start the order until I get there. I checked in before they got to the speaker, yet they're leaving with their food before me. That just doesn't make sense to me.

Do curdside orders not appear for preparation until the customer checks in? Is it faster to check in via the email or via the app, or does it not matter? Is there anything I can do to make the curdside experience faster?

I've been working for Culver's for almost two years now. I'm 18 and I've been a Crew Chief for over a year now. My current GM will be taking over the store within a year and needs a replacement. My managers are impressed with my performance. I've been trying to help our store meet all operating procedures that we were falling behind on and they've been very appreciative. I also handle all the guest comments. He says I'm the only one to know atm that he needs a replacement but didn't offer it to me specifically or anything I'm wondering what I should be doing to stand out and strengthen my odds.

I could SWEAR in the past that if you didn’t want to use your free scoop from a kids meal, you could use it as a scoopie token towards a free kids meal or gear. Am I making this up in my head or does anyone else remember this too? This feels like the Mandela effect 🤪

Hello!

Does your restaurant separate your onions, using the smaller inner pieces & the outer rings that may be broken or less pretty and use those for grilled onions? Why or why not? Just curious on what other restaurants do.

I used to get a medium regular curds with my basket, now i get a large with these alapeño curds !!

Tried the cheese curds and they had a strong flour taste and a very little hint of cheese. Is that what the cheese curds are about or did my location have a bad batch? I really wanted to like it but couldn’t even eat more than 3 pieces because it tasted like I was eating deep fried flour. My mom tried it and didn’t like it either she also said it tasted awful so I threw it out. Due to this I have been scared to try the curd burger because I don’t want to ruin my burger experience. What do you guys think about their cheese curds? Do you ever get a strong flour taste?

The freshness of Culvers ingredients can’t be matched. Especially their beef patties

Whoever suggested the chicken sandwich on sourdough with Swiss cheese and marinara (basically a chicken parm sandwich) I tip my cap to you. Ordered with a side of the jalapeño cheese curds and a root beer and it might be the perfect meal.

So I've been taught how to close custard, and I've since done it 1~2 times without help. But I'm curious what times does everyone else here start breaking down shake machines and stuff?

We’ve been having issues with our custard machine for the past month and Im curious if its just the way it is OR if its fixable and my managers just refuse to do anything about it. Our barrel screens ALWAYS read “low mix” even if its as full as we can get it, we clean the sensors, move the control arms and nothing works, it just kind of comes out when it feels like it. I can live with that but one thing that is an absolute no-go for me is how soft our custard is. Our ribbons have NO consistency and more often than not a full bucket feels like soft serve rather than a good hard custard. Does anyone else have to deal with this, and if so how do fix it? I believe we have the newest model. (P.S if it does require professional fixing can someone PLEASE find the number to call to get it fixed because my managers refuse to do so, so I feel like I have to dig for it myself)

What type of gloves are used here? My wife has an allergic reaction to latex.

I need opinionsssss

Always shows this error whenever i try and order.

Does Culver not send a notification when they gift an item? I have missed everyone and only see that I was offered a gift after I lig into the as days or weeks after. Does this happen to anyone else ?

I just applied to work at my local Culver's because I wanted a job and I'm here to ask what should I expect if I get the job?

Went to Culver’s for dinner tonight and got a medium fry and the last time I went, the medium fries came in a blue fry bag. But tonight it was white, is this something new for the medium size?