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Bar & Cellar Management Training.

DEALING WITH THIEVING STAFF.

The tricky part of dealing with staff is that you need 100% proof to accuse them of stealing, if not then you must tread VERY carefully.

How can people steal from the bar?

· They can under ring items.
· They can steal stock.
· They can involve a friend and under charge them or give them more change than they require.
· They could just take money straight from the till.
· They can give free drinks away.

Combating these problems can be straightforward, in most cases you just need to be vigilant and professional, and sometimes patient.

Dealing with theft of stock.

If members of staff are stealing stock then ask to perform a search of their coat or bags, this clause should be in their contract of employment. Make sure you ask though, just doing the search will put you in a lot of trouble. If the person refuses, let them go about their business but make sure next time you insist they put their personal items in your office safe.

Dealing with under ringing and stealing out of the till.

Halfway through a shift perform an ‘x’ reading and check the receipt roll for any small charges or if the money doesn’t add up. E.g. if a certain member of staff rings in a lot of small totals such as 25p or £1. Then examine your CCTV to see what they served at the time they made the transaction, you can guarantee that 4 pints of lager doesn’t cost the customer £1, and watch their hands, do they put their hands straight in their pockets after the transaction, or do they use their ‘tip jar’ to stash their ill-gotten gains?

The action you should take here is confrontational. Tell the member of staff what evidence you have and ask them to own up. 99% of the time they will know their number is up and confess.

Dealing with free drinks and giving too much change.

The most effective way to combat this problem is to ask one of your friends (who are unknown to the staff) to sit at the bar and watch what goes on. They will be able to spot any wrongdoings and report it back to you, and then you can confront the member of staff involved.

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