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re: BR area restaurant worker caught changing receipts to give self bigger tip
Posted on 3/8/18 at 3:33 pm to baldona
Posted on 3/8/18 at 3:33 pm to baldona
quote:
Busy bars got free booze all the time. New vodka comes out, a bar would get cases of the free stuff to serve. Rarely was that stuff inventoried in my experience. It was a bonus for everyone.
This was something else you consider, those frickers got so much free shite yet would turn around and sell it at $4-$7 a drink.
They are also buying those wells by the case, dirt cheap.
I never was into that, but i wasnt going to go rat someone out for skimming a few bucks here and there.
1
Posted on 3/8/18 at 3:33 pm to TheCaterpillar
quote:
I'm surprised this doesn't happen more often.
The punishment is appropriate and harsh for this shite. It's a felony.
In the Pizza Peddling biz they'll tell you early and often don't ever write on a credit card receipt(nobody takes checks anymore).
Gonzales Pizza Boy Arrested for same shite in 2013.
This post was edited on 3/8/18 at 3:34 pm
Posted on 3/8/18 at 3:38 pm to teke184
quote:
Looks like Kurgan’s retarded son.
I'm old. Clancy Brown will always be that piece of shite bully in Bad Boys(1983).
Posted on 3/8/18 at 3:39 pm to dgnx6
and this is why I dont tip 20% on alcohol.....yall restaurant people are a bunch of crooks
Posted on 3/8/18 at 3:42 pm to LSUBoo
I guess I can see how waiters can run that keep moving the Coke from table to table scam but bartenders would have to be pretty lucky to do likewise with zeroing out tabs or undercharging.
They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.
They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.
This post was edited on 3/8/18 at 3:43 pm
Posted on 3/8/18 at 3:42 pm to tgrbaitn08
Ehh it works both ways. You never had a friend "forget" to ring you up for a drink? You wouldnt tip that friend?
Posted on 3/8/18 at 3:46 pm to Walking the Earth
quote:
I guess I can see how waiters can run that keep moving the Coke from table to table scam but bartenders would have to be pretty lucky to do likewise with zeroing out tabs or undercharging. They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.
Why do you think restaurants and bars close down? Because the owner and management arent keeping up with their stuff.
You ever watch bar rescue? Those places usually have one thing in common other than it being dirty, employees giving away tens of thousands worth of product.
Posted on 3/8/18 at 3:51 pm to Walking the Earth
quote:
They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.
Depends on where you work. Sure if the neighborhood Chilis does a good job, but you gotta be an idiot to work there. That's why those Lifers get caught all the time.
Now I'm talking about places where a bartender may do $2500-4000/ night. You are talking about inventory once a month on 200 bottles of Jim beam well. Maybe twice that i can't rememember. But I mean the difference between a 1.2 ounce pour and 1.3 ounce pour on 200 bottles is a case of booze. There's only so much control you can have unless you are going to inventory all the time.
But hell yeah most bar owners either don't know what they are doing or they are just investors. You pay someone $100 to inventory from 8am to 11am every Monday and most college type bars would save $1000s a year most likely.
Posted on 3/8/18 at 4:03 pm to Box Geauxrilla
Waffle House
Posted on 3/8/18 at 4:14 pm to Aristo
I can't believe the OT hasn't figured out where this guy worked yet. Although I did appreciate the lesson on white collar crime in the service industry.
Posted on 3/8/18 at 4:17 pm to Walking the Earth
quote:
They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.
Any manager vigilant with reconciling their inventories and tickets should catch most attempts.
I worked at a place serving primarily draft beer, so there was naturally more waste than liquor. We had to flush lines, sometimes beer would get foamy, the owners and managers were always pouring themselves beers, bartenders were allowed to drink a few opening and closing, we poured small samples for anyone who asked, etc.
A few pints per night would never be missed.
Posted on 3/8/18 at 4:20 pm to LSUBoo
This thread was way more interesting than I expected
Posted on 3/8/18 at 4:28 pm to TigersSEC2010
I never pocketed any cash, but I was good friends with the owners and managers. I had no desire to screw them over. The worst I ever did was extend happy hour a bit for good friends.
Posted on 3/8/18 at 4:34 pm to baldona
quote:
Sure if the neighborhood Chilis does a good job, but you gotta be an idiot to work there
Hey man, Chili's was good money for me in college. I made all my money for rent and bills in one weekend. Maybe it wasn't Ruth's but I did pretty well.
Bartending was easy to skim from the restaurant. Beer and Margaritas were easy money makers. We had a register that would show the price, but you could cancel out before it went through. So the customer saw the price and it looked like you rang it up. Kept a paper with how much you've put in and pull it out later. I remember each bartender walking out with $150 a few times easy on a Friday or Saturday night. Plus we would get tip out from all the servers.
I always asked our managers how our liquor cost was going also just to get an idea.
Posted on 3/8/18 at 5:02 pm to Iknownothing
Ultimately the theft will be found doing inventories or percentage costs
Posted on 3/8/18 at 7:19 pm to LSUBoo
quote:
The worst I ever did was extend happy hour a bit for good friends.
My cousin is doing a stretch in county for that right now.
Posted on 3/8/18 at 9:02 pm to jmarto1
quote:
Ultimately the theft will be found doing inventories or percentage costs
I can understand this concept with nicer bars/restaurants, but a place like Fred’s where they’re just slinging whiskey drinks all night, one would think it would be hard to keep up with.
Posted on 3/8/18 at 9:03 pm to Senior Sidewalker
Don't need to air dirty laundry? Lol
Screw that. Air that out to the public. Why should we not know?
Screw that. Air that out to the public. Why should we not know?
Posted on 3/8/18 at 9:22 pm to Box Geauxrilla
quote:
Who let this ugly frick be a waiter?
His dad, who was a movie star-
Posted on 3/8/18 at 10:35 pm to LSUsmartass
This is why in Canada the staff aren’t allowed to touch your credit cards. Portable credit card machines are the norm to prevent this type of rampant fraud.
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