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Evil Incorporated
In
this scam, waiters team up to steal by transferring items to each other that are
commonly ordered by your customers and reprinting checks. An example of a common
item(s) that is used in this scam is beverages. A typical check will have one
beverage per customer on it. Waiter 1 can order a beverage on the system, print
the check, present the check to the customer and receive payment. Prior to
closing the check, waiter 1 creates a separate check by moving the beverage off
the current check. Then waiter 1 transfers the new check with beverage to waiter
2. Waiter 1 closes the check minus the beverage and pockets the amount of the
beverage. This process only works with cash payments, because the guest does not
have to sign a credit card voucher with an appropriate total including beverage.
Recommended Aloha system process:
Do not allow waiters
to transfer tickets from waiter to waiter without manager approval.
Aloha provides the ability to prevent Waiter to Waiter transfer in the software.
This eliminates Waiters from working together as a team to steal from the
establishment. A good and routinely used company policy would be to have the
process of transferring items from one server to another incorporate a Manager
approval. Managers must approve any transfers between waiters thus eliminating
waiter access. In Aloha Manager this access is enabled by the “Manager Transfer
Table”. It is defined by job code under access levels.1
Waiter performance
measures should be set up on the system. Aloha provides the ability for management to monitor server
performance through performance measures. Performance measures allow for
tracking of sales targets and comparisons against objectives of each measure.
You can define up to 99 performance measures. These measures can be easily
viewed on the FOH server sales report or checkout report. It would be
recommended to configure a “Sales Category to Guest” or Sales Category to Check”
performance measure(s) by waiter job code on the Aloha software. The Sales
Category(s) would contain your most routinely ordered or most popular customer
items - items that could be easily moved and reprinted from check to check. This
way management can spot check any specific percentage discrepancies that look to
be out of range. If a certain waiter has a low percentage of sales in this
performance measure, then corrective action and monitoring should take place.2
Managers should
routinely visually spot check tables and review corresponding waiter checks
for accurate items, including order time of items. Managers can easily access
any waiter’s check from a FOH terminal and review the check under Financial/View
Tables. The manager can then make sure that appropriate beverages or any items
that the waiter gets are on the actual check. They can also verify that the
items have been rung into the system in an appropriate order time. For example,
the current time is 5:00pm and these beverages have been rung in at 11:00am. If
the table was not here all afternoon these items could be suspect. This aiter
should be monitored.3
The “Manager
Required for Multiple Check Reprints” setting can be enabled
in cases where warranted. If the establishment feels that waiters may be
reprinting checks and passing them off to multiple guests, this setting can be
turned on to prevent multiple printings of the same check by the waiter. The
waiter would have to get a manager to approve an additional printing of the
check in order to reprint this check. This could create operational issues if
waiters need to reprint receipts often and should generally only be enabled if
theft is suspected.
The “Required
Category / Category Count” setting can be enabled to prevent checks from being closed without appropriate
items. If the establishment feels that waiters may be moving items, such as
beverages, and passing them off to multiple guests, the “Category Count” feature
in Aloha can be enabled to prevent checks being printed without such items.
Category Count or Required Category on a check makes the waiter enter an item
such as a beverage or “no beverage” on every check. The waiter would not be able
to close a check without the beverage. In association with activating this
feature, it would also be good to create a performance measure on the “no
beverage” item to check percentage basis between all waiters in the case that
one waiter is always entering “no beverage” on the check.4
Monitor check
reprints and split checks by waiter in the BOH Aloha Audit Report.
Use this report to verify functionality is at acceptable operation levels and
that no specific employee falls outside normal processes. Generally the
establishment will have a consistent ratio from employee to employee. If an
employee falls outside that realm, they may need to be monitored or spot
checked.5
1
Reference: Chapter 4 in the Aloha QuickService & TableService Manuals for
Transfer Check Management
2
Reference: Chapter 3 in the Aloha TableService Manual for Store Settings/Manager
Required for Multiple Check Reprints
3 Reference: Chapter 1 in the Aloha TableService Add-Ons Manager
Guide for Viewing a Tab or Table
4 Reference: Chapter 3 in the Aloha TableService Manual for Store
Settings/Category Counts
5 Reference: Chapter 5 – Aloha Reports Guide for Audit Reporting
Excerpted from "How to Burn Down the House: The Infamous Waiter and Bartender's
Scam Bible by Two Bourbon Street Waiters" by Peter Francis & R. Chip Deglinkta.
© 2003 Promethian Books

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