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The
Recycled Check Maneuver
In
this scam, waiters take a previous order receipt with the same items requested
for a new customer and pass the receipt to the new customers for payment. As
example, a waiter has a previous ticket for two burgers, two salads, and two ice
teas. Another table orders the exact same thing. The waiter only rings in what
they cannot get themselves: the Burgers. The waiter serves the self service
items without ringing them in. The waiter drops the previous check pocketing the
excess cash for the ice teas and salads.
Recommended Aloha system process:
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 passing checks with common ordered items
such as beverages/salads and passing them off to multiple guests, the “Category
Count” feature in Aloha can be enabled to prevent checks being closed 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 or “no beverage” item.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 measures by waiter
job code on the Aloha software. The Sales Categories would contain your most
routinely ordered or most popular customer items. This way management can spot
check any specific percentage discrepancies that look to be out of range. If a
certain waiter has a low sales percentage 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 waiter should be monitored.3
Guest checks
can have a message for a complimentary item
if they’re receipt time and date does not match the window they have been dining
in. Many establishments post signs such as “If you do not receive a receipt your
meal is on us.” This is done to make sure that cashiers or waiters are ringing
in items through the POS system. The same philosophy could be used on a guest
receipt indicating for them to make sure the time and date of receipt is
accurate. This will deter waiters from tryingto attempt to pass an older or
wrongly dated receipt to a new customer. Guest check messages can be defined in
Aloha Events under “Set Guest Check Message.”4
1
Reference: Chapter 3 in the Aloha TableService Manual for Store
Settings/Category Counts
2
Reference: Chapter 4 in the Aloha QuickService & TableService Manuals for
Performance Measure configuration
3
Reference: Chapter 1 in the Aloha TableService Add-Ons Manager Guide for Viewing
a Tab or Table
4
Reference: Chapter 7 in the Aloha TableService Manual for Events / Set Guest
Check Message
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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