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HOW PEOPLE STEAL IN A RESTAURANT - thread
If you have a restaurant or work in one, this is a list of most used methods people employ to steal in a restaurant, be careful.
This is not a guide, you better know this than being blind to it, it will damage the restaurant.
If you have a restaurant or work in one, this is a list of most used methods people employ to steal in a restaurant, be careful.
This is not a guide, you better know this than being blind to it, it will damage the restaurant.
1. Not ringing up the sale
This is the easiest way: a waiter takes the cash without printing the check. It can be sometimes tricky because customers rarely blindly pay a bill without seeing a check.
This is the easiest way: a waiter takes the cash without printing the check. It can be sometimes tricky because customers rarely blindly pay a bill without seeing a check.
2. Short-ringing/adding discount after sale
A customer pays the sum written on the check in check, the employee before registering the sale applies a discount and pockets the difference.
A customer pays the sum written on the check in check, the employee before registering the sale applies a discount and pockets the difference.
3. Stealing directly from the cash register
An employee, between shifts, takes some money from the opening bank and later claims the bank was short. Very hard to individuate who is the culprit.
An employee, between shifts, takes some money from the opening bank and later claims the bank was short. Very hard to individuate who is the culprit.
4. Walk-outs and take-away orders
(I) People who order take-aways usually aren't bothered too much with the check. People can pocket the whole sum or claim something got mixed up and gave the wrong food.
(II) Fake take-away order: a friend comes by and pick it up for free.
(I) People who order take-aways usually aren't bothered too much with the check. People can pocket the whole sum or claim something got mixed up and gave the wrong food.
(II) Fake take-away order: a friend comes by and pick it up for free.
5. Wine for the chef
Cooks often need wine for preparations. A cook can ask for wine from the bar and drink it instead.
Cooks often need wine for preparations. A cook can ask for wine from the bar and drink it instead.
6. The surplus preparation
Cooks in the morning prepare more than needed, take the surplus home - "it has to be thrown away anyway!"
This can seriously damage the restaurant in the long run.
Cooks in the morning prepare more than needed, take the surplus home - "it has to be thrown away anyway!"
This can seriously damage the restaurant in the long run.
7. Deleting items in a check
Some registers allow you to print a pre-check to show the customer. If the customer pays cash, the waiter can delete one or more items and keep the difference claiming it as tip.
Some registers allow you to print a pre-check to show the customer. If the customer pays cash, the waiter can delete one or more items and keep the difference claiming it as tip.
8. Tip with the credit card
Some restaurants that do not have an option for customers to leave a tip via bank card may allow the waiters to just print another check with the tip sum as an item of the same price. Customer pays his pizza and waiter takes the money out of register
Some restaurants that do not have an option for customers to leave a tip via bank card may allow the waiters to just print another check with the tip sum as an item of the same price. Customer pays his pizza and waiter takes the money out of register
9. Be my guest, it's on the house
Servers giving free food to friends or customers.
Servers giving free food to friends or customers.
10. The comeback check
Servers can keep a check and reuse it when an identical order comes. This happens pretty often if your restaurant is serving business lunches featuring the same items for teh day.
Servers can keep a check and reuse it when an identical order comes. This happens pretty often if your restaurant is serving business lunches featuring the same items for teh day.
11. Bringing bottles from the supermarket
A bartender can sneak a bottle of liquor both at the supermarket and sell that to the customer/use it to make drinks and keep the money. This way the inventory still checks out but money has been stolen.
A bartender can sneak a bottle of liquor both at the supermarket and sell that to the customer/use it to make drinks and keep the money. This way the inventory still checks out but money has been stolen.
12. The tray magic
A waiter can wet the bottom of the tray and place it on banknotes the customer left on the counter (for paying the check or as a tip to someone else). The cash sticks to the tray and they later collect it when no one is watching.
A waiter can wet the bottom of the tray and place it on banknotes the customer left on the counter (for paying the check or as a tip to someone else). The cash sticks to the tray and they later collect it when no one is watching.
13. Returned bottles
Claiming a bottle of wine has been returned because "off" and bringing it home.
Claiming a bottle of wine has been returned because "off" and bringing it home.
14. The customer is always right, but not when he steals
Customers steals too: forks, glasses, toilet paper from the bathroom (yes, it happened).
Some of them can even send laundry bills for food or drinks allegedly spilled by a waiter.
Customers steals too: forks, glasses, toilet paper from the bathroom (yes, it happened).
Some of them can even send laundry bills for food or drinks allegedly spilled by a waiter.
15. Customers steal again: take-away
Some customers collect their take away and once home they send the restaurant a picture of the food with some hair in it to claim a free meal the next visit. Of course, they place the hair, as if we don't know.
Some customers collect their take away and once home they send the restaurant a picture of the food with some hair in it to claim a free meal the next visit. Of course, they place the hair, as if we don't know.
16. Coffe break straight from the grinder
Grinders have a dial that counts the # of shots used: each time the handle is pulled, that's one coffee.
Employees can simply open the grinder and steal directly from it. Cheap.
Grinders have a dial that counts the # of shots used: each time the handle is pulled, that's one coffee.
Employees can simply open the grinder and steal directly from it. Cheap.
17. The perfectionist chef
Some cooks can claim that a dish didn't come out good (it was burnt, too much salt, etc) and eat it or put it in a take-away box for later consumption.
Some cooks can claim that a dish didn't come out good (it was burnt, too much salt, etc) and eat it or put it in a take-away box for later consumption.
