bar tender rings in a double as a shot - then
takes the money paid and closes the check.
Part of the change is placed "near" the customer
in a place that the customer won't take it
back. After a few minutes, the bartender keeps
the "change the customer left" as a tip.
Over pour and/or give free drinks to
friends and family.
way to beat this one... except taking inventory
frequently & watching CCTV videos.
Claim a bogus walk-out. Keep money
customer paid for order.
is easy to spot with CCTV. Also, audit your
VOID reasons frequently. Walkouts DO NOT occur
Brings in their own bottle of liquor and
pockets cash from the sale.
Yeah, this actually happens. But only rarely.
If the owner leaves before the end of day is
run, sometimes they will refill the bottles.
Short pour customer drinks to cover "give
away" liquor costs.
Happens all the time - usually not on purpose.
Consider getting a pour measure that makes this
harder to do.
Waiter and bartender work together to skim
Married/dating couples seem to have higher
frequency of this one. Best way to fix this is
to run a tron report on each server - then
compare their tip money to what is typical for
the sales volume they did. If they did $200 in
sales and have $95 in tips, watch out.
Fake a returned drink and then sell to
pocket the cash.
sure managers have to be involved in all VOID
Serving free liquor or undercharging in
hopes of larger tip.
is everywhere. If the customer knows he's
getting free drinks, many will tip more.
Consider using a mystery shopper for big
problems like this.
Diluting bottles with water to get more
shots and pocket the extra cash.
worse, they dilute the drinks and the customer
is short changed. Video.
Ringing well brand drinks and charging
premium brand prices.
is a version of the under-ring. Video &
supervision is the only way to fix it. If you
suspect it, implement an inventory program.
Charging regular prices, ringing happy
Consider making your happy hour prices "timer
based". This way they can't be rung up outside
of the happy hours.
Claim bank till was short and pocket the
Consider making 2 people responsible for
counting down the drawer at end of day.
Whenever one person has autonomy over a drawer,
this can/will happen.
Recording false spills, over-rings and/or
a manager be involved in all VOIDs & DISCOUNTs.
Ringing items on another bartender or
Change user ids often or use a security card or
Walking out with full bottles at end of
shift or while taking out trash.
one can cost you. I've seen bartenders toss
out full bottles which is hard to spot on a CCTV
system. Later, they take out the trash
themselves. Running an inventory periodically
is the only way to catch this one.
Turning in the amount of sales on the
Daily Summary Report and keeping any overages
from the register.
your drawer never comes up OVER, then pay
attention to this. It should come up a little
over and a little under - simply as a function
of human error.
Using smaller jiggers brought from home to
short pour drinks.
likely, but consider custom printed jiggers if
you think this is happening.
Re-pouring customer wine leftover in
bottles to other customers by the glass. Table
Service bottle dancing.
addition to being a health code violation, this
is short changing the customer. You'll see
this in table service environments often.
Free drinks to local merchants in exchange
This is a
difficult scam to spot - but make a note if a
customer specifically asks for a particular
bartender. Or note if he/she only comes into
your establishment on days that a particular
employee is working.