Culver's Employee Job Reviews in the United States

"I have been with Culvers for 3 years at this point. They have been very helpful in aiding me in the ways of learning about adulthood."

"I like working at Culver's more for the people than for the pay. It is pretty hard to move up in the company for the most part. It is easy however to learn everything from the dining room to the kitchen."

"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 ma 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 Manager, both of whom I had thought were only professional with those below them, but showed a certain degree of apathy in their job, as long as there were people staffed there. Aside from the loathsome management, A majority of the employees there did nothing but short-cut their way to completion, creating food safety hazards as well as physical safety hazards. Attempting to do anything by the book results in someone snapping at you and asking why you've not done the other tasks assigned to you."

"I've recently started working at the Culver's in Decatur, after working for another Culver's at a different location. This one has lower hygienic standards, obnoxious co-workers and seems more interested in how you organize everything than the quality of the food they are putting out. Their cooking grease is only changed out every 2 weeks, and for some reason their tenders always turn out tasting like fish."

"Owner is great, pay is not."

What do you like about working at Culver's?

"My coworkers are fun to work with and the owner allows for flexible scheduling."

Do you have any tips for others interviewing with this company?

"Talk about Wisconsin, the Packers, or the Brewers. All of the possible interviewers are from Wisconsin and will love you for it."

What don't you like about working at Culver's?

"The owner is very cheap. Equipment that should be replaced is still in use, sometimes without even being repaired."

What suggestions do you have for management?

"The manager's management styles conflict with each other too much. Certain managers should not be scheduled on the same shifts in order to minimize the amount of manager conflicts."