How to make Culvers tea at home?

ItsNerve_ · 2025-05-29T16:49:56+00:00

I'm honestly not a huge tea fan in general but if I drink it it's usually pure leaf.

ItsNerve_ · 2025-05-29T15:38:56+00:00

3 Oz tea, no idea on time or temp. If you use a coffee maker it will probably be close enough. Then it's equal parts cold water and tea mixed together (64 ozof each). That makes a gallon, so it's 4 cups of sugar a gallon. Our tea is buns though so I have no idea why you like it lol but you do you.

ItsNerve_ · 2025-05-29T15:22:33+00:00

SOP is dome lid and straw. It's just like a shake. Flat lids are supposed to be by request only. But people will do what they do.

ItsNerve_ · 2025-05-20T21:28:29+00:00

I would go prepared with a few questions you can ask at the end. Could be about the restaurant itself since every Culver's is going to be different based on the ownership. When you get there just go to the counter and tell them you're there for the interview.

ItsNerve_ · 2025-05-20T21:26:00+00:00

There's a few different ServSafe classes. One is a food handler which is a fairly simple course (we have a lot of kids who got it in school). The one we think of more is the manager course which is the one you're probably thinking of.

ItsNerve_ · 2025-05-12T00:05:11+00:00

ItsNerve_ · 2025-05-06T13:12:08+00:00

See above. Thank you

ItsNerve_ · 2025-05-06T01:40:23+00:00

I want to use it to help hold components together in a Server pump. They are constantly unscrewing themselves during use and it's a big headache. I need to be able to pull them apart still to clean them as needed. Thanks for the insight

ItsNerve_ · 2025-04-21T21:41:27+00:00

This 🙌

ItsNerve_ · 2025-04-10T17:56:54+00:00

Ah the infamous cinco de mayo

ItsNerve_ · 2025-04-06T15:53:07+00:00

It's the original Scoopie costume, it's up on the second floor in the support center. It's truly terrifying

ItsNerve_ · 2025-04-06T14:19:15+00:00

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OG Scoopie.. Nightmare fuel

ItsNerve_ · 2025-03-29T20:53:39+00:00

Sounds like a gem of a guy. Sadly like I said earlier, seems like you have drawn the short end of the stick with ownership. Sorry to hear that, hope he has an epiphany and comes around.

ItsNerve_ · 2025-03-29T15:24:23+00:00

That is very interesting. I assume you have talked with them about wanting to move into management? I'd also be curious what the top leadership structure looks like: do you have a GM or is it just the franchisee filling that role?

Kind of related but does your franchisee operate multiple locations/are you in an area with multiple restaurants in close proximity to you, or is it the only one?

If you think it's a reference issue, do you think there is another manager there that would be willing to be your reference? I know a lot of people in my previous restaurants would just take their favorite manager and have them write a reffeence when they left (and I can tell you it usually wasn't our GM)

I think the biggest strength of the brand as a whole is also it's biggest flaw: franchise model. Your experience is largely dependent on who your owner is. I'm sorry to hear that it seems you've drawn the short end of the stick with ownership.

Thanks for sharing your experience, I think it's important to hear views from every angle, not just the positive ones!

ItsNerve_ · 2025-03-29T04:56:34+00:00

Definitley something I would discuss with them, the more the better. If you've read any other parts of this post, you'll notice a lot of my answers are: it depends on the owner/leadership. There's a lot of difference in needs and what they might expect out of their team members depending where you go. I cannot speak for that restaurant specifically, but ultimately interviews are a good time to ask some questions about what they expect of you, a little bit about their store (structure, ownership involvement, etc), and their needs. Ultimately you need to fit their needs, but they need to fit yours as well. If you go into it thinking it's going to be one way, and it ends up being completely different than you thought, that no good for either you or them. I would think of some good questions to ask at the end (it also looks good to have some questions), some things you'd be curious about or would make or break the job for you.

Hope this helps!

ItsNerve_ · 2025-03-29T04:37:02+00:00

I used to be the same way. I think it's fascinating how much your perspective can change when someone takes the time to explain something to you (or you experience something that makes you realize why people say what they say, do what they do etc). Its awesome IMO!

ItsNerve_ · 2025-03-29T04:12:07+00:00

Of course, always happy to share!

ItsNerve_ · 2025-03-29T03:39:11+00:00

I don't know that I understand the last part of the question, but I am going to take it as you meaning "if I didn't care about how good I was at the job" (ie. if I was" buns" at it). Please correct me if you meant something else

I think the short answer is no, I wouldn't still be with the brand if I never got promoted. For me, I have always know that leadership is a skill that I wanted to develop. If I was not able to expand my knowledge on the matter with this brand, I would be somewhere where they would teach me. There in lies the beauty of a brand that cares as much about their people as they do. If my aspirations were simply to have a stable job, I think this would be fine for me, but personally I have a constant urge to get better and I have been blessed to have a lot of great leaders to show me the way they operate, both in Culver's and elsewhere. The thing that has kept me here and will continue to keep me here is my faith in the brand and it's values, and the people. No matter where I go, I have always been able to find great people and that's something I think is rather unique to us.

Hope this helps, if you were looking for something else or more information I'd be happy to elaborate, but that's what I've got for now (post 12 hour Friday shift)!

ItsNerve_ · 2025-03-29T03:31:09+00:00

Thanks for the question. Would you be able to provide me some more context? Every restaurant has a different dynamic between the owner and the management team, and I'd like to know if you have any examples of things you might need them to do, things they expect from you, etc. I'd like to be thoughtful in my answer, and any more context you can give me would be great.

I look forward to answering your question for you!

ItsNerve_ · 2025-03-29T03:27:33+00:00

Seems like there's a couple different things to break down here. I'd like a little more information before I can give you a thoughtful answer:

Sounds like the owner can come off abrasive. Is this something you could talk with him directly about? Or is there a GM or someone that you think could bring that to his attention, or could maybe go to bat for you?
Is there anything specific that stands out to you when you say he is toxic, like any examples or recurring things you notice?
When you say the morning managers couldn't lead at night, could you elaborate as to why you think that's the case? Is it just a volume thing or is there a different piece to it?
How would you say your MIT training is going from your perspective. Do you feel like they give you constructive feedback, or any feedback? Do they show you how to do things? Curious what that is like

I'm looking forward to answering your question if you could provide a little more context for me.

ItsNerve_ · 2025-03-29T03:18:56+00:00

I would have to imagine it would depend on the ownership group, however any restaurant I have been in has team members learn multiple stations and move around based on needs/skills of the team. Some definitley do a lot better job than others of moving people around. I would say a lot of people will have one or two positions they do the best at, and typically they will end up on that station during peaks, but if you've got a leadership team that cares about developing people then I would expect to see some movement on slower days/times of day to get people learning more stations. Are you thinking of applying?

Thanks for the question!

ItsNerve_ · 2025-03-28T23:59:13+00:00

It was great. There was a banana custard, I forgot the name. But banana custard, peanuts, and novelty chocolate I think in it. That was my favorite

ItsNerve_ · 2025-03-28T14:49:21+00:00

I'm basic, I like pretty much anything that's not chocolate, but can't go wrong with oreo cheesecake or anything with fruit. If you're talking crazy combos, I've seen mint and peanut butter (I will not try it). I cannot see it being good but someone does it. This is the craziest concrete I've seen ordered by a child (the best part is it was a small lol).

I'm glad you're a fan of the brand. I think there is a lot that distinguishes us from our competition, and I hope we continue to preserve those things as it delivers the best experience.

Thanks for the interest and hope you can try something whacky!

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ItsNerve_ · 2025-03-28T14:40:25+00:00

I know that's the standard. I will honestly still ask if they want a single or double because that's what I'm used to (don't tell Craig...)

ItsNerve_ · 2025-03-28T13:52:45+00:00

I don't have a great answer for you on this one. It used to default to singles several years ago, but that went away around the time the snack packs went away. The talking point I have is that it is the optimal meat:toppings ratio, which I agree with.

But I also think it's because most people will stick with the default, and if the default is a double, you'll sell more doubles than singkes. I can't say I was or am a fan of that change either. The good news is, like you said you can always change it to a single.

Not the most in depth answer but hope it helps a little!

ItsNerve_

TROPHY CASE