Bar Inventory Control
How to achieve competence management bar and prevent employee theft?
I am looking for techniques to gain control of inventory quality and stop employee theft in a bar.
The first step is to know the ways employees steal. Here are 50 of them. 50 ways to rob a bar. Short Ring – In the ring the correct price of the item and pocket the difference. 2. Phantom Registration – Register Extra bar and put in the articles do not step on the principal register. 3. Serve and collect, while that the register is reading between shift changes. 4. Phooey claim a strike. Keep the money received from customers. 5. Phantom Bottle – Bartender brings in its own bottle and money pockets cash sale. 6. Short Pour – Pour less than shot to cover "give away" liquor costs. 7. The collusion between the server and cocktail barman. 8. Use shot in the glasses. 9. Claim returned a drink – Drink more is sold and the money is pocketed. 10. Returned bottle of wine – Wine is attributed in the inventory, waiter sells wine by the glass, cash pockets. 11. undercharge or free liquor customers hoping to tip big. 12. Re-Use of drinking earnings record. 13. Bartender drinks trade the cooks for dinner. 14. The addition of water (dilution) of liquor to get more shots out of it. Put the money in cash. 15. With a lower price, and liquor charging for call brands. 16. Receiving bribes from liquor distributors. 17. Customer load to regulate prices, the prices of call happy hour. 18. Complimentary cocktail Stamp or wine sold by the waiter maids rooms that can be used instead of cash. 19. "Short-Changing Customers. 20. Sign in major food alcoholic liquor to cover high cost percentage. 21. Giving free drinks to employees in return for more tips. 22. Do not pour liquor mixed drinks to cover the higher pour costs. 23. Duplicate the imprint of credit card customers charge slip. 24. Claiming the opening of the bank until it is cut. 25. Z-tion of the tape register early. The notice of sales. 26. Overrings incorrect recording and empty. 27. Change a credit card after a customer leaves. 28. Hit "No sale" key to open the register. Pull the money later. 29. Keep receipts of vending machines. 30. Signal elements another waiter or manager key. 31. Bring in a pair of shoes, boots. Place bottle of liquor in their boots and go out with her. 32. Claiming fictitious pay-outs to customers broken by a malfunctioning vending machine. Keep the money. 33. The reuse of empty bottles to get the new warehouse inventory without arousing suspicion. 34. Pour the wine by the glass and ringing in a sale of a bottle. (The sum of the glasses is more than the price of the bottle). 35. No sound in sales of cocktail servers and divide the money. 37. As for the amount of Z-Report sales and maintenance of any excesses. 38. In a spill drinks, track six, and pocketing the money for a drink each drinking session. 39. Using jiggers brought from home that all children pour standard with the same objective as above. 40. Substituting a house brand of a brand first class (which normally sells at a higher price), payment of the premium brand, and pocketing the difference. 41. Overloading the number of drinks served to a group customers who are running a tab to be paid later. 42. Claiming a fictitious robbery. 43. Return to pour the leftover wine in bottles customers (Eg, wine feast) to other customers by the glass. 44. Claiming a fictional strike. 45. Free drinks from local merchants in exchange for goods. 46. Make juice or coffee or drinks with liquor not a little. 47. Getting the change from customers in the top bar. 48. Bring bottles of liquor and beer to the container with empty containers. 49. Free drinks at the cooks in exchange for food that is sold and pocketed the money without drawing 50 inches. Inflating the value of inventory that ends up filling empty liquor bottles with water and counting altogether. If you want to help in the implementation of control procedures to stop the theft, contact through my website. Brandon O'Dell O'Dell Consulting Restaurants / Retail / Bars http://www.bodellconsulting.com
Inventory Control Tips