Short pouring happens when bartenders purposely pour less alcohol into a mixed drink than the recipe calls for. Sometimes bartenders work together with your servers to skim tabs. By manipulating orders, they can collect cash payments that they split at the end of the evening.
One of the most common ways for bartenders to steal cash from you is by preparing a drink with a substitution. When a customer orders a call drink for a premium brand of liquor, a bartender instead pours a less expensive brand without you or the customer being aware. The sale is entered for the less expensive brand of alcohol, but your customer is paying for the more expensive drink, with the bartender taking the difference out of the register.
They offset the impact by replacing the amount of liquor stolen with water. Glimpse can help you uncover areas of loss and non-compliance so you can build a more profitable bar. Learn more in a free demo. Use these safeguards to identify when theft occurs and prevent it from continuing to happen:.
Consider using standard pour spouts with jiggers, ball pour spouts, or computerized pour spouts so that your bartenders can control the pour. Whatever method you use, be sure to train your staff to measure the right amount of liquor for each drink. Implement POS and cash register procedures and policies for all your staff:. It's not always just your bartenders that you have to worry about either, our bar inventory control software has helped catch waitstaff, kitchen staff, and even dishonest management from robbing some of our customers blind.
We find that the majority of employees are honest and earn the cash that they take home in their pockets, however it only takes one and it usually ends up being the least suspected employee to drive your bar or restaurant into bankruptcy. If you think you might have a serious bar inventory theft problem then implementing an inventory control system might be the next best step in your fight to keep profit where it belongs.
Start with the tips below and start finding out how bad of a theft problem you may potentially have in your establishment. Don't hesitate to contact Bar Cop with any questions you have about protecting your business from dishonest employees.
Here are some of the most common ways your profits go into your employee's pockets. Under-ring the correct price of a drink order and pocket the difference. Claim a bogus walk-out. Keep money customer paid for order. Brings in their own bottle of liquor and pockets cash from the sale. Just flat out robbery. You can use your precious cameras here. Pouring Well When Premium Was Ordered — Bartender can charge for the premium liquor but only ring in the well that was poured and keep the extra money.
Pouring Strong — This is usually done for regulars in order to receive a bigger tip. Fudging the Spill Tab — Bartender will give away drinks and put them on the Spill Tab and claim they were returned or wasted in some way. Ringing in Modifiers — Ringing a drink as Up or Rocks usually means extra liquor is poured, but some bartenders will ring in the modifier but not pour the extra liquor, providing a surplus of liquor to play with.
There is no bar on earth that runs a zero-variance operation. Often training staff on standard pours and the creating a bar operations manual and bar staff training manual go a long way toward improving your numbers. Another quick-fix is automating beverage inventory. That solves any discrepancy issues around inaccurate inventory counts. External theft is when a customer or other outside person enters your establishment and steals your products. Though a problem, this type of theft is less common and easier to identify as the guest must act in an unusual manner or access parts of your bar that they otherwise wouldn't.
With internal theft, we're talking about employees stealing instead of guests. This type of theft is much more common and can be difficult to uncover.
Usually, the first sign of internal theft is an increase in your inventory variance. That's why it's vital to keep track of your inventory and use a perpetual inventory system if possible.
With the differences between internal and external theft out of the way, let's look at a common internal issue: alcohol theft by bartenders. You can try your best to control for potential problem employees during the bar staff hiring process.
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