Chapter #11.5– Avoiding Theft & Beyond

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Chapter #11.5 Avoiding Theft & Beyond - Quiz

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Questions and Answers
  • 1. 

    Euphemia is a bartender at La Petite Hot Dog.  Her business uses a manual guest check system. Euphie steals from the business periodically by adding up the guest totals in her head, collecting the full amount from the guests, but entering a lower total into the cash register, and  pocketing the difference. This type of theft is called :

    • A.

      “No-Ring” Sales.

    • B.

      Bunched Sales.

    • C.

      Free Pouring.

    • D.

      Under Pouring.

    • E.

      None of the above.

    Correct Answer
    B. Bunched Sales.
  • 2. 

    Bottle marking can help food and beverage managers identify whether bartenders are:

    • A.

      Diluting liquor products.

    • B.

      Substituting lower-quality liquor for call brands.

    • C.

      A&B

    • D.

      Substituting their own liquor for that used in the bar.

    • E.

      Under pouring drinks.

    Correct Answer
    D. Substituting their own liquor for that used in the bar.
    Explanation
    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.

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  • 3. 

    Which of the following types of bartender theft would likely cause a rise in the number of guest complaints about the quality of drinks served?

    • A.

      Under pouring drinks.

    • B.

      Bunching sales.

    • C.

      Under-ringing drinks.

    • D.

      No-ring sales.

    Correct Answer
    A. Under pouring drinks.
    Explanation
    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.

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  • 4. 

    Doris stormed into the kitchen and shouted a steak order across to Horton, the broiler cook. She needed the steak fast because of a late arrival to a party of eight in her section. Horton refused to put on the steak without the order being entered into the POS system. Doris picked up the orders for two other tables and told Horton to put the steak on now and she’d put the order on as soon as she could.  10 minutes later, Doris returned and Horton still hadn’t put the steak on.  Which of the following statements best characterizes the interaction between the server and the broiler cook?

    • A.

      The broiler cook was wrong. Horton should have started the steak order because Doris was closer to what was happening with guests in the dining room. The broiler cook’s job is to serve those who serve the guests.

    • B.

      The broiler cook was right. Overriding fundamental features of the control system should be approved by a manager and not dictated by the frustrations of a busy server.

    • C.

      The broiler cook was right. Doris was only concerned with looking bad and losing a high tip from her party of eight.

    • D.

      Horton was wrong. He should have started the steak order because guest service concerns should always override cumbersome control procedures.

    Correct Answer
    B. The broiler cook was right. Overriding fundamental features of the control system should be approved by a manager and not dictated by the frustrations of a busy server.
    Explanation
    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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  • 5. 

    The Manager at Alice’s Restaurant tried to offset slightly higher food costs by running a desserts promotion and found that food costs actually rose even higher after the promotion.  Which of the following theft statements would have the LEAST impact on food costs and would NOT be the likely cause of the problem?

    • A.

      Servers are not filling out requisition slips or entering orders, when they prepare and pick-up their desserts, into the POS system; instead they are giving away desserts to increase their tips.

    • B.

      Servers are not recording desserts orders on guest checks or entering them into the POS system; instead they are pocketing revenue when the guests pay by cash.

    • C.

      Servers are reusing checks for guests ordering identical desserts.

    • D.

      Servers are overstating guest check totals in hopes of getting higher tips.

    Correct Answer
    D. Servers are overstating guest check totals in hopes of getting higher tips.
    Explanation
    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.

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  • 6. 

    Which of the following is a practical way of reducing the possibility of guests walking out of a restaurant before paying their bills?

    • A.

      Ensure there is only one exit from the dining room.

    • B.

      Install surveillance systems.

    • C.

      Position a cashier station at the entrance to the dining room.

    • D.

      Require payment at the time of ordering.

    Correct Answer
    C. Position a cashier station at the entrance to the dining room.
    Explanation
    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.

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  • 7. 

    One of the ways employees steal from guests is by:

    • A.

      Padding guest checks.

    • B.

      Altering payment charges after guests leave.

    • C.

      Making change incorrectly by shortchanging or fast-counting

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    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.

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  • 8. 

    To help safeguard an F&B operation’s Petty cash fund from theft, which of the following procedures should be implemented?

    • A.

      The employee responsible for managing the fund should not have the authority to sign a check to replenish the fund.

    • B.

      Checks to replenish the fund should only be made out to the manager of the fund.

    • C.

      Money to replenish the fund should be drawn from daily cash register funds.

    • D.

      Responsibility for the fund should be rotated among several staff members.

    Correct Answer
    A. The employee responsible for managing the fund should not have the authority to sign a check to replenish the fund.
    Explanation
    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.

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  • 9. 

    When possible, responsibility for collecting revenue, auditing guest checks, and preparing tallies of daily revenue should be assigned to:

    • A.

      A single staff member.

    • B.

      Individual(s) charged with preparing bank deposits.

    • C.

      A different employee for each task.

    • D.

      Individual(s) responsible for paying bills.

    Correct Answer
    C. A different employee for each task.
    Explanation
    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.

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