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Private
Reserve
This
scam revolves around bartenders and bar management. Bartenders scamming the
system and the customer by charging more for drinks than what is poured, short
pouring, using well liquors when order called for premium, padding large drink
tabs and refilling liquors from low end self purchased refills.
Recommended Aloha system
process:
Install
surveillance cameras and Aloha Spy in your establishment.
If you have a corrupt bartender that is creatively pouring in his favor, the
best way to catch this is on video. With Aloha Spy you can watch real time from
a private location a bartender pouring a drink and charging an amount. It is
recorded and actual sales entries made on FOH by the bartender is overlaid over
the video.
Managers
should routinely visually spot check bartender tabs.
Managers can easily access any bartender’s tabs from a FOH terminal and review
the check under Financial/View Tabs. The manager can then make sure that
appropriate beverages or any items that the bartender gets are on the actual
tab.1
For
bartenders, use an order confirmation display.
Using an Interactive Customer Display (ICD) or Order Confirmation Display (OCD)
will provide both guests and managers a way to visually see that the order is
being rung into the POS System.
For
bartenders, make sure to create No Sale reason codes and Audit Reporting.
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.2
If
appropriate, install the Berg drink pouring system.
The Berg system pours and charges the exact desired amount. This leaves the
bartender with little flexibility in over or under-pouring liquor. While this
may offer too much constraint it will defiantly provide more accuracy to pour
levels and associated charges.
Utilize
Aloha Quick Count.
Aloha Quick Count offers a quick and easy way to track beer and wine bottles on
FOH. You can enter opening counts, closing counts, waste, etc all from the point
of sale terminal. The system will automatically deduct product from quick count
as it has been sold giving the establishment an on hand count at the end of the
service period. Management should do a closing count and calculate for any
discrepancies. (This only works with alcohol sold by the bottle.)3
Utilize
Aloha BOH Inventory.
Aloha Inventory offers a complete comprehensive way for an establishment to
track and manage all products at specific stocking locations. Utilizing Aloha
Inventory and recipes, you can create a liquor recipe for all the drinks that
you carry. If the bartender is pouring incorrectly or using the incorrect liquor
there will be variances associated.4
1
Reference: Chapter 1 in the Aloha TableService Add-Ons Manager Guide for Viewing
a Tab or Table
2 Reference: Chapter 7 – Aloha TableService Manual for System Maintenance
/ No Sale Reason; Chapter 5 – Aloha Reports Guide for Audit Reporting
3
Reference: Chapter 3 in the Aloha QuickService for store settings / Quick
Count
4 Reference: Aloha Inventory Manager’s Guide
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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