is the separate check scam in which food is moved from the original check to
newly created seats and then checks are reprinted for extra money.
Recommended Aloha system
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.1
Enterprise.com provides an audit exception report
that provides details on how many split checks and split off items of those
checks occurred by each employee.
Enterprise.com also shows transfer check counts.
All of these can be in a report form or an alert that would be sent to 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 or 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”
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 the 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.3
should routinely visually spot check tables
and review corresponding waiter checks for accurate items, including order time
Reference: Chapter 5 – Aloha Reports Guide for Audit Reporting.
2 Reference: Chapter 3 in the Aloha TableService Manual for Store
3 Reference: Chapter 4 in the Aloha QuickService & TableService Manuals
for Performance Measure Configuration.
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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