At the location I worked at, I was happy to be a Manager in Training. However, The store I worked at was staffed by certain individuals that tarnished the ideals of a safe, honest workplace. Upon my first day, I expressed my excitement in working there, when an older mangager scoffed and belittled me in front of the staff. From being in the army for 2 years, I was appalled at the lack of consistency throughout the store. After speaking with the managers about possible ideas to fix our typical operations with little changes, which was one of the traits expected of a manager, to show enthusiasm and always find a way to increase productivity, I was shocked to find that not only was my suggestions belittled among other managers, but I was in jeopardy of losing my job.
For a manager in training, expect lots of curriculum and review not only on a computer, but hands on. Always show up looking your best, and bring enthusiasm to the job, Or, that's what I thought was appropriate. Apparently, if you're too enthusiastic about your job, you're called out for being immature.
For a typical day, be expected to show up early and be observant, while taking mental notes and be expected to think on your feet, and expect harsh criticism from other managers. In my experience, I was hired with another candidate. She herself was an excessively brash woman, with no manners or sense of tact. As a matter of fact, the only management members that had tact were the General Manager and Store Man
ProsGreat healthcare, Insurance, pay.
ConsFellow managers think little of you, No integrity or tact
I've learned many skills working here, it isnt just fast food skills but restaurant skills as well (I.e serving at tables). However there are many many cons that I have experienced and have come to the conclusion that I will not continue work here for more than a year for the sake of my mental health.
For one, the Culvers BRAND itself makes everyone's lives difficult by trying to be a SPECIAL SNOWFLAKE. This isn't just employees, but customers too. (I.e the "butterburgers"; customers expect them to come with everything on them, nope. We have to manually input what you want on them. This makes it confusing and difficult for both parties) ("baskets"; customers will look at you with a very confused face after you ask them if they want a "basket," honestly we just started asking customers if they want "the meal" instead to save us the explaining). (the serving service; we don't call order numbers for people who dine in to come get their food. We serve it to them. This then confuses customers, who leave a mess at the table, constantly ask us to bring them extra sauce that they can grab themselves, and no tips on top of it.) (The dinners; don't come with a drink for $11. Yes customers assume it does, the menu doesn't state if it does or not, and then we get whiny elderly people who thought it did so we just give them a free drink to shut them up).
The set (where we package the food) is insanely hot, an employee of mine burnt her hand on set and started crying. We wear food
At the start this was a good place to work that seemed to have those nice family values and care about you. The advancement opportunities also were there in the beginning as I was able to move up to management in under 9 months! However, this didn't last long.
Favoritism: this is a big thing to deal with while working here. If you are one of the favorites(predominately a younger male age 16-18) then you're in the clear. If you are not someone within those perimeters watch out, especially if you are a hard worker who expects everyone else to pull their weight and do the job they are getting paid to do just as you are doing what you are paid to do. In the event that you make it on the management team you are told that it is your job to motivate those around you to do the work that they are being paid to do. However, once you start actually trying to do this (especially if one of those people you are trying to correct is a favorite) you are then the scapegoat for any and everything that goes wrong.
Pay- You have to ask for any raise that you may or may not get, crew members can actually get paid as much or more than some managers even if the crew member only works one day a week. There are no 6 month raises or reviews done.If you go from part-time to full-time or from crew to manager all you are offered for making that commitment is 25 cents in increase(and that's if you're fortunate)
Scheduling- You are expected to be available whenever they want and if your life doesn't p
ProsIt is a paycheck and it is in the local area
ConsEverything that is involved in earning that paycheck.
Terminated for no valid reason....totally confused.
My first day was on Dec 2nd, and I got "let go" today, Feb 1st. I didn't even know they had a post on Indeed looking for new employees until I just now saw it.
I was apparently fired today because I wasn't "fast enough" learning how to use fryers and buns, but that doesn't make sense because in the 2 months that I've been there I've not only learned how to do fryers, (the 1st thing they trained me on), but I think I'm pretty good at it. I'm fast and clean. And I rarely make a mistake.
And another reason was because I didn't pick up on the bun station fast enough--FEB 2nd WOULD HAVE BEEN 2 MONTHS for me. I'm still technically new there!! I think if they would have put me on buns more, I'd easily pick it up!
And besides, this week I had 4 days off IN A ROW!! And other weeks I'd barely have 25 hours!! How is a new guy supposed to learn ANYTHING when you're hardly given any time to learn it??
I was NEVER late. I even showed up early every day just to make sure I was ready and clocked in on time. I even came in on my days off when they called and asked if I could fill in for others. Also I told every manager there that if they need me on my off days that I'm always available and my phone is always on. I asked questions ALWAYS and I was always willing to learn everything. Isn't this the kind of employee that you keep on so he'll learn everything and maybe move up??
I was a manager in other fast food places, and I know the importance of training new employees. I know that
ProsClean. Pretty decent job, I guess.
ConsI would have liked to stay there. Terminated for no valid reason.
I've been working as a crew member for Culver's for almost a year now. Overall, I'd say my experience working with the "True Blue Crew" was a positive one. The things that make working at Culver's worthwhile are the guests and the coworkers. The guests were almost always patient, understanding, and just a delight to serve while my coworkers were very supportive and downright fun to work with. Culver's is also a great way to strengthen social skills--the owner's encourage their employees to be courteous and thoughtful to each guest and offer help for anything they may need (especially if you're in the dining room). It's hard not to strike up conversations with the guests as long as you aren't busy. But as the months went on, I noticed that the crewmembers and even the managers started losing interest fast. Working at Culver's isn't too eventful. The more you work, the less sociable you'll start to become--the less energized the crew will get. I've noticed this sort of waning interest even in the managers. They've grown to be be very lenient – almost too lenient sometimes. There was a situation where one of the girls who was working at drive-through would say awful things about another girl through the headset to other workers. Eventually, somebody told a manager, but the girl who did all the ****-talking did not receive any real punishment. In fact, she was employee of the month a few months before the incident. (This problem had been going on long before she became employee o
Fast-Paced Restaurant Environment with Friendly Customers and Coworkers That Feel Like Family
A typical day at Culver's involves a wide variety of tasks. One could be a cashier, runner (worker who delivers food to people), guest attendant, dessert specialist, or a mix of a few jobs. I learned how to make a variety of desserts, wait on people's tables, restock items, and how to operate a cash register. This job is great for people who can multi-task easily, observe problems and resolve them before customers do, keep a smile going, and easily win people over. The management was a bit confused, as they didn't take much action when I brought up issues with coworkers, while advocating for a drama-free culture. The customers are friendly and sweet. Most of the people who came in were on the older side, and were very pleasant. Additionally, I saw many veterans. There was also a lot of diversity. I worked with a couple Black ladies, who were both very nice, and I saw a fair amount of variety as far as customers, white, Hispanic, and black, and all were welcomed. Interacting with customers and most of my coworkers was definitely the best part of the job, as the former were friendly and the latter were generally encouraging and amiable, too. The hardest part of the job is a tie between the amount of time spent running around wearing non-slip shoes, with little support, or dealing with some of my coworkers. While as aforesaid, the company advocates for drama-free atmosphere, like any place with humans, there was a bit of drama. When I say that my coworkers were like family, I me
ProsFree food and drinks, flexible hours, friendly customers, diversity
Very nice and friendly managers, but that's about it
I'm going to start by saying that I love the managers to death, they're the greatest people in the world.
However the job itself is far from enjoyable. It's extremely difficult to advance in positions and you'll more often than not get stuck in one position, asked to be moved after you seem to be getting nowhere, ask to move, be allowed a different spot for two or three shifts then get stuck back in the spot you asked to be moved from in an infinite loop. Managers seem to be reluctant to directly scorn you in person but aren't as restricted on the biweekly newsletter (I'm fairly sure they directed one comment at me after I made a mistake even though they dismissed it to me in person as not a big deal).
Their allowance for a work/life balance is great and they're extremely flexible and understanding, I have zero complaints there.
Uniforms are VERY uncomfortable and do not breathe at all. I've gotten multiple sweat gland cysts from excessive sweat during shift because the uniforms do not absorb well or breathe.
Coworkers for the most part are friendly (I believe we get in trouble if any issues start, we're absolutely not allowed to be rude at all) but as an extremely shy/introverted person I find it difficult to fit into groups that are already established, which the entire staff seems to be tightly knitted. I'm often left out of conversations or outright ignored, which personally does absolutely nothing good for my mood/mental health. The only coworker I've had to
ProsFree meal with certain items if our approval rating is above 90%, 25-50% off other meals, extremely friendly managers
ConsShort breaks, indirect comments on newsletter (possibly)directed at specific people, uniforms are very uncomfortable and have caused health concerns
Every day pretty much starts out the same, I walk in and do my walk around (making a mental checklist) to find things for people to do, and I go and get a deployment and I put my chickens in a row for where I want them at that evening. I make sure to keep everyone busy but I also want to try and keep things fun. When I have new to semi-new people starting, I tend to focus more on them because otherwise they look like a deer in headlights. I have learned a lot about communication skills working at Culver's.
Communication is everything - from helping motivate your co-workers, to training, to tending to guests to have concerns or questions. Attitude is another thing that creates a work environment. I know a bad mood is more contagious than a good mood and it's always best to keep your home life separate from your work life. Managing both was hard for awhile until I because a mom. Multitasking, managing, and patience are suddenly second nature which I believe has also helped me climb up the ladder a little bit.
I have always enjoyed working at Culver's because of the pace - I love the adrenaline rush from a load of people walking through the door, but I also like the recovery time afterwards where I can spend time just calming down and reconstructing. Being a manager was never going to be an easy job, you'll always have people challenging authority, not listening, and you will always have things go wrong at some point - all you can do is stay calm and deal with it to the best o
I usually open the store. I go in and do a security walk through, I ready any notes left from the night before so I know what is going on. I usually start my day by counting the drawers from the night before, then I either set up the front line or do prep for that day. While opening I help others with their tasks if possible, as long as all my work will get done on time. I answer the phone and if a crew member calls in I get the shift covered. When we open I make sure I am up front and going on break so I can be back on the floor before we get busy. Once I am back I look around and see what needs to be done for that day. I stock and clean and give direction to my crew so we can get everything done in a timely manner. I also talk to my kitchen crew or manager and make sure the openers have done all their tasks. If they need help getting anything done in back, I will send them help from my front line crew if I have some to spare. Before lunch starts I also make sure to check some of our stock. There are a few things we get from the store, such as milk, celery, and strawberries. I need to make sure we have enough in stock and if we don't I have to make sure it gets done, usually by sending a crew member, so that the next manager in doesn't have to worry about it. During lunch I follow up on my order takers, listening to them. I make sure they are ringing up orders right and being polite to guest. Any mistakes or needs from the crew that need to go to the kitchen go through me.
I was hired on as a Restaurant Assistant Manager based on my skills in restaurant management. Right off the bat it was a great job with great pay. They started me out in the kitchen learning what they call middle, grill, buns, and fryers. Within the first two weeks the owner of the franchise came in and got right to work in the kitchen. It was good to see a owner who got their hands dirty when it came down to it. He walked me through the steps on how to run the grill. Everything was going fine for the first month and a half. I then was sat down with the General Manager of the store to talk about how far I have come in the "Culvers way". She told me I was on time and ready to learn. She talked about how I was doing great at what i was doing. However the owner was going to call the store five weeks from that date to ask other employees if I should hold my management position or be demoted to a crew member. When I asked if these employees in question were envious of me coming in off the street and getting the position they have strive for. I was told those would be the ones being talked to. I was not informed that this would happen when I got hired. I was told I was not hospitable enough due to the fact i would not scream across the restaurant to welcome or send off guests for coming into Culvers. When this was done I saw other guests becoming annoyed with the continuous yelling " Welcome to Culvers" or "Thank you for dining with us have a great day!" This is a great way to at
Questions And Answers about Culver's
How often do you get a raise at Culver's?
Asked Sep 17, 2020
Every 6 months
Answered Oct 2, 2022
Supposed to be every 3 months.
Answered Oct 1, 2022
What is the best part of working at Culver's?
Asked Dec 14, 2019
The Team Members are like family.
Answered Jun 13, 2022
The discounted food
Answered Jun 12, 2022
What is the promotion process like at Culver's?
Asked Sep 17, 2020
Every year you might get a 50 cent promotion if they like you.
Answered Oct 2, 2022
It takes years to be promoted
Answered Oct 2, 2022
What is a typical day like for you at Culver's?
Asked Mar 16, 2020
Great coworkers who treat you like family and are there for you when you need to talk
Answered Oct 1, 2022
fun , work , and busy
Answered Oct 1, 2022
What is the interview process like at Culver's?
Asked Jul 1, 2016
Fill out application on line or paper application from store filled out .Go in for face to face interview. And you will know if your hired at the end of interview..
Answered Apr 29, 2022
It depends on the location but I did an online application and got called the next day and they scheduled an interview for the following day. at the interview they asked questions like, why should we hire you, what would you add to our team, why do you want to work here, and things like that. it took around 10 minutes for them to finish the questions then I was hired on the spot. I am 14, and needed a work permit so they gave me all the papers I needed to get a work permit. Now I need to go to my school and get the work permit then I will have an orientation then begin working.