Chapter #11.5– Avoiding ThEFT & Beyond

Under pouring drinks is likely to cause a rise in the number of guest complaints about the quality of drinks served. When bartenders under pour drinks, they intentionally serve less alcohol than what is standard or expected. This can result in weaker or diluted drinks, leading to customers feeling dissatisfied with the quality of their beverages. As a result, they are more likely to complain about the drinks being too weak or not meeting their expectations.

The correct answer is "All of the above." This means that all of the mentioned ways (padding guest checks, altering payment charges after guests leave, and making change incorrectly) are methods that employees can use to steal from guests.

To safeguard an F&B operation's Petty cash fund from theft, it is important that the employee responsible for managing the fund does not have the authority to sign a check to replenish the fund. This ensures that the employee cannot misuse or embezzle funds for personal gain. By restricting this authority, there is an additional layer of control and accountability in place, reducing the risk of theft or fraudulent activities.

The correct answer suggests that the broiler cook was right in refusing to start the steak order without it being entered into the POS system. It argues that overriding control procedures should be approved by a manager rather than being dictated by the frustrations of a busy server. This implies that the broiler cook was following proper protocol and prioritizing the control system in place, rather than bending the rules based on the server's urgency.

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Positioning a cashier station at the entrance to the dining room is a practical way of reducing the possibility of guests walking out of a restaurant before paying their bills. By having the cashier station at the entrance, guests are more likely to see it and be reminded to pay before leaving. This helps to deter any intention of not paying and ensures that all guests settle their bills before exiting the restaurant.

Bottle marking can help food and beverage managers identify if bartenders are substituting their own liquor for that used in the bar. By marking the bottles, managers can easily spot any discrepancies between the liquor being served and the liquor that should be used. This helps prevent bartenders from using their own, potentially lower-quality, liquor instead of the bar's liquor. It also ensures that customers are receiving the correct and expected drink quality.

Assigning responsibility for collecting revenue, auditing guest checks, and preparing tallies of daily revenue to a different employee for each task helps to ensure accountability and prevent fraud or errors. By having separate individuals perform these tasks, there is a system of checks and balances in place, reducing the risk of any single person having too much control over the revenue process. This division of responsibilities also helps to distribute the workload and ensure that each task is performed efficiently and accurately.

The statement that servers are overstating guest check totals in hopes of getting higher tips would have the least impact on food costs and would not be the likely cause of the problem. This is because overstating guest check totals would only affect the amount of tips received by the servers, not the actual cost of the food. The problem of higher food costs after the desserts promotion is more likely to be caused by the other theft statements, such as servers giving away desserts or pocketing revenue from cash payments.