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?

So it may be because I've worked there but I think culvers is kinda overated. Like every place prices have gone up, and, yes the food is above average, but I don't think it's damaged near 20 dollars good.

I started working here a little while ago and over the time I've been here I've noticed some disappointing behavior. Some of it is just little stuff, such as these few examples.

During my first week I obviously didn't know where the extra sauces were kept to refill the containers in front, so I was checking the cabinets around the set. I went to open one and one of the managers working there didn't bother to move or even acknowledge me despite me asking where they were and if this was the right one. He literally ignored me. So finally when I went to check another one he said in a snarky voice, "That's why I wasn't moving," which I thought was completely uncalled for.

Other stuff is the attitude from another assistant manager who knew I was still new and would tell me to do something. When I asked how or where whatever something was or how it was to be done she'd just make an exaggerated sigh, look really pissed off and then stomp away to show me where whatever it was I was supposed to get or do or whatever. She wouldn't even show me how to do whatever it was she told me to do. She'd just put me on it.

Another time she sent me to break down a cardboard box and put it on a rack above the trash in the back. So I went and did it, which only took a second. I was not even gone for 15 seconds when I was walking back and heard her say to someone, "Can you do this since (my name) is taking his sweet ass time?" When she realized I heard her she just played it off like, "Haha, no offense dude."

This particular manager also has a habit of just sending people she doesn't like at the moment away, even if there's nothing for them to do in the place she sends them, purely because she doesn't want them around. An example of this is when she sent me to show the new old man they hired how to do the dishes. Except when we got back there I said, "Oh, this (other employee) is here. She's a better teacher than me." So I asked her to show him and she was happy to, so I went back to the front to do what I was doing before. But when that manager saw me I told her what happened and she looked and said, "Uhh, I still see dishes, so get back there. Alright, bye-bye." The thing is there were almost no dishes and definitely not enough for three people to be needed on it.

This also brings me to my next complaint, which is hearing how they talk behind people's backs. When it was just about me I obviously didn't know much of it since it wasn't around me. But since they hired this old guy they have done nothing but shit-talk him and another old guy behind their backs. One of them is a heavier guy who they constantly refer to as "fat ass" when he's not around. The elderly guy is kinda talkative, but he's friendly and doesn't mean to cause any issues. Despite this they constantly shit-talk him.

The worst part is the GMs here actually take part in it. One of the GMs sent him to the kitchen and when he was out of earshot she made the hand-talking motion and said, "He never shuts the fuck up," among other things.

I could go on and on, and I'm sorry about the rant but I don't want this to get even longer.

So my question is, is it possible to report this behavior? I can't really go to any of the managers here because, like I said, all of them take part in it. I can't go above them to the GMs because they also take part in it. I usually am one to ignore stuff if it's against me, but I absolutely can't stand hearing and seeing the shitty behavior they have towards or about other people.