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 ho
