Employees, how is the custard situation for you?
I’ve worked at Culver’s for 2+ years and have been closing custard for around 1 year. Our problem to at my specific location is that we never seem to have enough ppl for the position and the ppl who do it are getting way overwhelemed. Making custard sounds easy at first but ur carrying huge buckets all the time, dealing with crazy rushes and you come home absolutely disgusting and ur whole body hurting every single night. For some reason we have a total of like 7 ppl that know how to close custard at my store and we need two closers each night so taht means I’m always doing it. My job isn’t understaffed either, we actually have way too many ppl, they just refuse to train anyone on this station. If u work there, how do u guys do custard and is it similar? what do i even do.