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BARTENDER THEFT: Free drinks, Intoxicated Security Employee Theft

September 6, 2012 21:39 by administrator

BARTENDER THEFT:

Bartender Summary

My associate and took seats at the bar and were immediately greeted by a Caucasian Blonde female with tattoos on her xxx. She did not introduce herself but we later ascertained her name was Xxxxx. Xxxxx had a BIG smile in her greet of us and asked what we wanted to drink. Agent associate asked if there were any specials and she named a Kettle Orange Vodka as the special. Agent asked a few questions about items and Xxxxx showed good product knowledge. We placed an order and she went to go prepare it. She prepared our drinks quite differently. My associates drink got a 1 1/4 oz count pour where my drink was nearly a 6 count and almost double the alcohol. Agent did not order a double and was quite puzzled by the alcohol volume disparity. We started a tab with Xxxxx and she took the appropriate measures.

Xxxxx is very friendly and seems to fit into this bar like a glove. She's friendly with regulars as well as new guests as she strikes conversation and is very pleasant. She has good bartender presence for the most part and has good bartending prioritization skills.  The one hygiene issue of note was that she frequently scratches the scalp of her head and does not wash her hands afterwards.

However, she does have some bartending issues issue that need to be addressed. First, her pour counts are all over the place. They range anywhere from 1 1/4 oz to over 3 oz at times and there doesn't seem to be any rhyme/reason to it. The patterns that were picked up by the Agent were a 1 1/4 oz pours for the Kettle Orange that was on special. I even saw one under-poured with a single ounce shot. Agent saw this many times through the night. Women in general usually received a higher pour volume, as did those who apparently were tipping larger. With the later of these, this Agent scores this as a bartender theft occurrence as delivering additional alcohol over what is prescribed by management (1 1/4 oz pour) to increase gratuity and/or social status is a form of bartender theft.

Second, her ringing procedures are lackadaisical. This can be attributed to laziness and/or masking of integrity issues and bartender theft. Countless times throughout the evening there were drinks delivered with no movement made to the register to record them (see observations below).

Another rather important issue was some of the guests in the bar looked to be of questionable age and Xxxxx was serving them. It's of the agent's opinion that she probably felt that intoxicated Xxxxx had already carded them giving her a false sense of security. Bottom line is though she served these guest alcohol. Agent will add that I cannot substantiate the age of these guests; however, it was of my opinion they were of questionable age.

Xxxxx fell behind many times on clearing glassware and wiping the bar top down. Agent put her arm in a puddle of liquid and was not pleased about it, then exacerbated when I had to go to the unclean restroom to wash up. My associate commented that if security Xxxxx wasn't such a life of the party so to speak, he could have helped her maintain the bar better, as for the most part she did all the work.

Because Xxxxx was busy seemingly running the entire bar, the facility didn't seem to be running at it's best efficiency level. If Xxxxx had a security member who didn't disappear and helped her frequently, the bar would have run much smoother and a bi-product of this would have been more sales revenue.

Xxxxx was at about a 90% clip in using cocktail cards with guests. Drinks were ordered and served in a timely manner except for some occasions when she got busy.

Xxxxx scoops ice with glassware. This is just wrong and a very bad habit that should be broken right away. It's very unsanitary and a cause for health concerns, and possible injury due to broken glass.

Specific observations:

As aforementioned, Xxxxx had a propensity to not ruing drinks. This makes it very cumbersome to substantiate bartender theft occurrences accurately. This agent suggests that management make some immediate policy changes and create a make a drink - ring a drink policy and enforce it. This will force accountability.

At 9:39 she prepared a drink with a 5 count of alcohol and did not move to record the drink.

At 9:43 she prepared 3 shots of whiskey and did not move to record the drinks.  Age observed her move to POS 2 min later and this could have been the ring in.

At 9:47 she delivered 1 yellow and 3 brown beers to a female patron and did not move to record. This woman looked of questionable age. At 10:00 it appeared she delay rang these beers.

At 9:48 Agent observed the bartender has a personal drink behind the bar. Agent cannot ascertain the contents.

9:45 Agent's drink is dry and she is not asked for a refill until 8 minutes later.

At 9:55 Agent observed Xxxxx counting money from a wood box next to cig display. Agent would stress to management that NO money should be handled outside of the POS drawer and legitimate transactions. This makes a rather ripe situation for bartender theft when this is allowable.

At 9:58 3 shots (Jameson?) were delivered to customers and no movement to record the drinks. One consumed my Security Xxxxx.

At approximately 10:01 Security Xxxxx took money out of tip jar and then gave it to a customer, who then appeared to give it to Xxxxx and then she put it back into tip jar. It was a very bizarre occurrence to observe and highly suspicious in nature. Age could not verify exactly the nature of what happened but suspects maybe the money hand changing round robin was a lame effort to satisfy a security camera. That is just an hypothesis. Regardless, the alcohol went unaccounted for.

At 10:06 Xxxxx under pours a guest a Kettle orange with less than an ounce of alcohol.

At 10:10  3 shots were delivered and no movement to record the drinks. Xxxxx also drank a shot with the guests but it appeared to be in a different sort of glass than the others.

At 10:15 agent observed Xxxxx make a drink with a 4 count of alcohol into a short glass, then the customer exclaimed that she wanted it tall and Xxxxx poured the drink into a pint and then added another ounce of alcohol. She was not observed accounting for the drink at that time.

Xxxxx asked and prepared a drink for my associate, but for some odd reason did not ask me for one. Agent started to suspect that she may be impaired of some sorts, as I also observed her making other simple mistakes such as delivering drinks to the wrong guest after making them. this happened a few times.

Several minutes later she asked me if I wanted another drink and went to prepare it, She made my drink with a 4 count 1 1/2 oz pour and did not report to the POS to record it on my tab.

At 10:26 Xxxxx appeared "distracted" delivering drink to wrong person the corrected herself. She did not report to the POS to record the drink.

At 10:29 Xxxxx almost gave change to wrong patron.

At 10:33 my associate ordered a drink and she prepared it with a 6 count of alcohol. This time she DID report immediately to the POS.

At 10:36 My associate reported that it appeared Xxxxx was drinking a beer. At 10:43 A male patron at the bar Gave Xxxxx another shot of alcohol.

At 10:44 Xxxxx made a cocktail and did not report to the POS.

At 10:50 Xxxxx is observed going to the POS and group ringing sales all at once. It appeared as if she was looking around at guest sand drawing from a mental inventory in order to try and correctly ascertain all the alcohol drinks she had delivered for tabs.

At 10:56 Xxxxx prepared 2 cocktails for a man and a woman at the bar. One was poured with a 5 count and the other was poured with a 6 count. This really exemplified the inconsistent pours of this bartender.

At 10:58 Bartender was observed coming out from bar and collecting glassware. Doorman Xxxxx nowhere to be seen. She was also later observed wiping the tables.

At 11:11 Xxxxx was observed delivering 2 drinks and a beer and not observed reporting to the POS to record.

At 11:12 Xxxxx made 2 bombers of some sort and not observed reporting to the POs to record.

At 11:17 she was observed making a cocktail for one guest and not ringing it in and then moving to another guest an deserving him a Corona and not ringing it in either.

At 11:23 is observed going to the POS and group ringing sales all at once. It appeared as if she was looking around at guest sand drawing from a mental inventory in order to try and correctly ascertain all the alcohol drinks she had delivered for tabs.

At 11:26 Agent was a bit distracted by something that happened near the pool table. When I turned around the POS screen had "No Sale" and Xxxxx was counting money in the wood drawer. Agent cannot substantiate what happened.

At around 11:35 Xxxxx gave two shots to customers who looked as if they had already tabbed out. One of the customers tried to pay and appeared she shook it off in a "don't worry about it" fashion. The shots were not seen accounted for.

11:40 Security Xxxxx doing another shot of alcohol.

Tab procedures were carried out in a timely manner. No itemized receipt  was given.

Security Summary

Upon arrival, security Xxxxx was at the front entrance and asked us for ID's. I pulled my wallet from my purse and showed it to him and he mumbled something inaudible and I said "what?" and he leaned in to ask me again and that is when I was ht with a wall alcohol smelling bad breath.  I showed him my ID again and took a step back and took note that he had a  goofy look on his face and glassy eyes. His level of alcohol impairment was absurd. As we passed, he yelled something at my associate and gave him a fist bump. My associate then said to me, "Is that Door Guy totally wasted or what?"

The professionalism of this guy was way out of line. He also appeared to do next to nothing to help out with Xxxxx. His numerous disappearances left the door unattended and people just walking in without properly showing ID. many of the disappearances were associated with a young Caucasian female with red hair.

At one point he stumbled through the bar in an attempt to hug some guy spilling drinks and bumping into other guests.

This employee is a liquor liability dram shop lawsuit waiting to happen.

He did not greet us farewell upon our departure.                                                           

Beverage Summary

DO NOT POST THIS SECTION TO STAFF

SPOTTER ANONYMITY WILL BE COMPROMISED

My associate ordered one of the Kettle Orange drinks and it was awful and it was sent back. He then ordered Knob Creek and Coke and the drinks were inconsistent with taste because each one was made with different volumes of alcohol.

Agent had Malibu and Diet drinks and it was the same issue with inconsistent tastes because of fluctuating liquor volumes.

The two shots listed at the end of the bar section were for me and my associate. We tabbed out and purposely tipped Xxxxx rather large and as an integrity test pre-text, said "let's order a shot before we go" She delivered the shots and said they were free.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com
bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811
© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT: Bad service, free drinks, overservice, illegal drug use.

August 14, 2012 23:44 by administrator

BARTENDER THEFT:

Bartender Summary

We entered the bar and took seats and were greeted almost immediately n by a male bartender who said, "Good evening sir, how are you?" He did not introduce himself. He asked us what he could get started for us and we replied we didn’t know yet and he offered to show us a beer list.


He returned shortly there after asking for an order and the agent ordered a draft beer and he went to pour it. It was delivered shortly after with coasters. He then suggested food sales by saying "Would you like to look at a food menu?" We said we would and he delivered them to us with a tab in front of us. Shortly after he left the bar and a blonde haired woman came behind the bar. Agent assumes this first young man was a server filling in for the bartender when she was on break as he was seen waiting tables after that.


The woman never introduced herself nor did she give us a friendly welcome. Tab says Xxxxxx so that is what she will be refereed to as. We had menus in front of us but she never asked if we wanted to in order food. We then asked some questions about the menu which she answered but rather enthusiastically. She never mentioned the special until we asked if there was one.  When she did say the special we had to also ask how it was prepared. When she did take our order we also had to ask what sides were available?

It wasn't a very pleasant ordering experience to say the least.  If not on duty I most likely would have set the menu down and not ordered food.

We specifically didn't order an appetizer to see if she would up-sell to start with one. She didn't and began to take the menus away when we asked her for an appetizer suggestion between two and she made a recommendation but didn't state why.

A short time later the appetizer was delivered. She just put the plate down silently and walked away. We both found this to be rather rude. She then returned with side plates and still said nothing. My associate said "thank you" and she still said nothing as she turned and walked away.

While we were eating the appetizer she did not perform a check back to ask if we liked it. In fact at one point she stood directly in front of us and still didn’t ask how the food tasted. She eventually cleared the appetizer plates and still never asked if we liked it or not.

Shortly after our entrees arrived and delivered in the same silent stoic fashion with no description or explanation. Again she never asked us how the meals were even though again she was talking to the guests' right next to us. She eventually cleared our plates and never asked us how the food tasted.

She also did not offer dessert.

Xxxxxx finger grabs soiled glassware by the lip which is highly unsanitary. She was seen doing this several times and never washed her hands afterwards.

Agent made some specific time stamp observations as follows:

Agent made note of a great deal of glassware piling up at the well. Xxxxxx also scoops ice with glassware. This is a health issue. Bartender’s hand touches the side of the glass and then the side of the glass comes in direct contact with the sanitized ice. The ice is now contaminated and illness can be spread to whoever is made a drink henceforth. A designated ice scoop should be used to scoop ice to prevent contamination.

It is also, plain and simple, very careless and lazy bartending as the glass can shatter, chip or break in the sanitized ice. This can pose a real threat if any drinks are served to guests with broken glass shards and may even invoke a lawsuit. Moreover, “burning” an ice well mid shift is cumbersome and because this is necessary after a broken glass, the establishment would lose money because of decreased sales.

At 8:41 Xxxxxx took out a bank bag and made change for an older female server. It looked to be innocent but Agent will report any cash handling that is not through the POS.


At 8:57 she poured 2 drafts to Hispanic couple on right side of the bar. She made no movement to record the beers on POS or any tab. She was observed ringing something in minutes later; however, she still did not replace this couples tab.

At 9:08 agent made note of some women that were seated at the bar were highly intoxicated. At this point they were now drinking coffee. Agent cannot ascertain if they stopped drinking or were cut off. Later in the evaluation someone came to pick them up.

At 9:11 Xxxxxx was observed delivering a draft to a male seated at a table. Earlier when the man arrived he had handed her a credit card to start a tab then found a table. She was not observed ringing in this draft nor updating any tab.

At 9:36 she was observed speaking to a man at the left side of the bar. She grabbed his beer and poured it down the drain and then poured the two people each a glass of wine. She was not observed adding this to any comp tab, the POS or updating any tab.


Several minutes later she was then observed to ring into the POS and replace their tab.

Agent's drink is completely empty and even though she is standing in from of me, she doesn't ask if I want another. After I finished the next round, my glass sat empty once again and Xxxxxx paid no mind to it. At one point I even raised my glass and slightly shook it showing it was empty, but she just continued to drink her glass of milk behind the bar.

At 9:39 Xxxxxx opened some sort of champagne type beer. It sprayed somewhat and she got a towel to catch the spray. A man at a table had apparently ordered it and was waiting when this occurred. She then opened another one of the bottles and gave it to the customer who ordered it.
She then poured a glass full glass from the sprayed bottle and gave it to the couple seated at the right side of the bar (first couple pictured at right of bar. They looked surprised to receive it. Nothing was observed to be rung on a comp or spill sheet.

Agent suggests that mistake drinks be thrown away as opposed to being given away. It seems like a nice gesture from the bartender; however, it is actually counter productive. The house has already lost in liquor costs because of the wasted liquor. This is now exacerbated by the fact that now the customer has a free mistake drink sales are reduced because they aren’t purchasing a drink. Agent would suggest that mistake drinks, if they cannot be re-used, be discarded and not given away, and immediately placed on a spill sheet.

The bartender was observed on several occasions to "triple bounce" liquor bottles in order to obtain additional alcohol. this completely circumvents the restrictions that are set inn place with the spouts rendering them useless. First, this is too much alcohol to serve people in one drink and is a dram shop liability (see food and beverage section). Second, delivering additional alcohol more than what is prescribed by management in order to raise social standing and/or gratuities is a form of bartender theft.



Drinks

A half and half was ordered from the young gentleman and poured very nicely. It was crisp and refreshing.


Crown and Coke was ordered and it was poured without a pour spout and over poured at that; tasted too strong.

Changed the cocktail to Jack and coke and the bartender triple poured alcohol into the drink.


This is just far too much alcohol for one drink. take in mind the picture to the left is a bourbon based drink which the liquor is brown in color and obviously coke is brown as well, so management can interpolate from the color of this drink just how much alcohol is in the drink.

Giving drinks away for free is obviously stealing.  The inaccurate pour counts are also a form of stealing but may be a sign that the bartenders are out of practice when it comes to free pouring accurately.

Another reason they may be over-pouring is because they feel they are offering a better product, especially for their regulars.  In actuality, over-pouring cocktails isn’t doing anyone any favors.  Let’s say this is a patron’s first time at the establishment.  They visit other bars were pour counts are militantly observed to maintain liquor costs.  They know they can go to that bar, drink 3 drinks in 2 hours and still get home safely.

Then they come to your bar.  The drink 3 “lights out” drinks in 2 hours, the liver processes the alcohol approximately 2oz. per hour.  Thus the majority of the liquor hits them before leaving or while in the car driving home.  Suddenly the patron is in a world of hurt, possibly behind the wheel, and completely blindsided by outrageous pour counts.

In addition, when pour counts are high, establishments sell fewer drinks.  Why would you order 4 drinks at, say, $30, when you can get the same effect on 2 drinks and save the money?  Keeping pour counts steady and monitored is safe, cost effective, and important to the bottom line.

This bar needs to get its liquor pours in line as its losing money. Do away with the pour spouts as they give a false sense of security that correct alcohol is being poured, or have them free pour and test them for accuracy weekly.
 

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Lastly, upon departure there were three males in back of building smoking and talking/shouting rather loudly using vulgarities. Walking further into the lot, agent observed four young males at a car smoking marijuana.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com
bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811
© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT: Spotting the Fingerprints of Theft

May 16, 2012 22:09 by administrator

BARTENDER THEFT:

Great Article about bartender theft written by industry leading author Robert Plotkin. If you haven’t read any of Plotkin’s book, you should. They are very informative and a must read. Here is his website: http://www.barmedia.com/

Spotting the Fingerprints of Theft
May 8, 2012 By: Robert Plotkin

Do you have a problem with theft behind the bar? Many in the bar business do. But if you’re waiting for a rise in your pour cost to alert you to a potential problem, you may be out of luck.


Tracking pour cost has long been the accepted way of detecting bartender theft. However, there are more ways to steal from a bar that won’t have the  slightest affect on pour cost. In fact, a clever thief can steal from your bar and actually make your pour cost percentage drop.


Pour cost analyzes the relationship between cost and sales. If a bartender serves a drink and pockets the cash proceeds, he’s basically increasing cost without increasing sales, which will cause pour cost to rise. While the increase may be imperceptible, pour cost will rise. If the bartender then replaces the stolen ounce of liquor with an equal amount of water, pour cost will remain unaffected.


Substitutions are examples of a type of theft that won’t cause pour cost to rise. The scam involves a bartender making drinks with well liquor instead of call brands, charging customers call prices and pocketing the difference. Because the bartender poured well liquor and registered the transaction as a well sale, pour cost remains unaffected.


Underpo
uring schemes are another example. A bartender short pours a series of four drinks by a quarter of an ounce, thereby creating a surplus ounce of liquor. The bartender then sells that shot of liquor and pockets the cash. Again, pour cost is unaffected.

While measuring your pour cost is a smart thing to do, it’s not enough. If the early detection of internal theft is important to you, there’s more you should know.


With n
early all types of theft behind the bar, one thing is certain: The cash proceeds are not ending up in the register. Regardless of the scam, the money winds up in the bartenders’ pockets. So to spot the first signs of theft, look at sales.

Bar productivity measures bartender sales per hour and is computed by dividing the shift’s gross sales by the number of hours the bartender worked. There are two aspects to tracking productivity: calculating the staff’s average sales per hour figured on a weekly basis and computing the daily sales per hour figures for each shift.

Calculating the staff’s productivity involves totaling the bar’s gross sales and dividing them by the total bartenders’ payroll hours for the week. It’s advisable to calculate the day shift’s average sales per hour separately from the night staff’s average. Because there is often a considerable difference between the two figures, calculating the day shift’s productivity separately from the night shift’s makes the analysis more relevant.

For example, if the two night bartenders rang in $6,935 in sales for the week and clocked in a combined 83 payroll hours, the staff average for the night crew works out to $83.55 per hour. During the day, the bartending staff rang-in $2,250 is sales and worked 40.5 hours for a staff average of $55.55 per hour.
The second aspect of productivity is tracking sales per hour for each shift during the week. To illustrate, two bartenders work on Thursday night. “Jim” works six hours a

nd rings in sales of $542 or $90.34 per hour. Adam, working six and a half hours at the same bar on the same night, registers sales of $442, which translates to $68.15 per hour.

Keep a journal or spreadsheet and track productivity figures for each shift on an on-going basis. After several weeks, patterns will emerge. It soon will become evident who are your sales leaders and who fall consistently short of the staff average.


Explanations for Low Productivity


If a bartender’s sales per hour come in consistently below the staff average, five things are possible. One, he may move too slowly and literally can’t keep up with de

mand. Two, he could make lousy drinks, so people don’t stick around. Three, his personality and attitude could be so off-putting that customers leave early. Four, his sales ability could be so unrefined that he consistently undersells. Or five, he could be stealing.

How do you know which it is? Take some time and observe the person. Does he move quickly and with purpose? Or is he more laid back and sluggish? If the person can’t keep up behind the bar, then you’ve identified an area in which he needs to improve.


If that’s not a problem, does it appear as if he has the necessary skills for the job? Do his drinks look good, or are they frequently returned? Does the bartender have a good personality for the job? Does it seem as if he has a positive working attitude? Does he exhibit good sales ability?
If none of these things seem to be a problem, he may be stealing. Regardless of the scam, theft takes a toll on productivity. Tracking productivity can prove to be an invaluabl
e management tool. Between pour cost and bar productivity, there isn’t a scam or fraud that you can’t catch.


Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com
bartheft.com  (blog)
Hospitality Checkpoint

hospitalitycheckpoint.com
liquorassessment.com
PO BOX 995 Gilbert AZ 85299

Office: 480-777-7056
Toll Free: 800-880-0811
© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT: BUCK-BOOSTING, when bartenders or cocktail servers raise the CASH price by $1.00 and steal from customers with each transaction

May 9, 2012 17:13 by administrator

BARTENDER THEFT:

Bartender Summary

·       Bartender 1: white female with brunette hair, wearing a xxxxxx hat, black top, and cut off jean shorts.

·       Bartender 2: white female with light blond hair, several tattoos, wearing a black xxxxxx hat, red top, and cut off jean shorts.

·       Bartender 3: white female with blond hair, wearing a tan xxxxxx hat, white top, and cut off jean shorts.

·       Bartender 4: white female with blond hair, wearing a white xxxxxx hat, pink top, and cut off jean shorts.

·       Bartender 5: white female with dark hair, wearing a pink xxxxxx hat, black top, and cut off jean shorts. Observed mainly in the service bar area.

·       Bartender 6: white female with dark blond hair, wearing a light colored xxxxxx hat, white top, and cut off jean shorts. Observed mainly in the service bar area.

·       Beer Tub Bartender 1: white female with a dark xxxxxx hat, wearing a blue hoodie.

·       Barback 1: (possibly a busser as he was never observed behind the bar area) white male with short dark hair, rough facial hair, thick glasses, tattoo on neck, stocky build, wearing a dark baseball hat and black Xxxxxx Xxxxxx t-shirt.

·       Barback 2: white male with a reddish goatee, thin build, wearing a baseball hat and dark Xxxxxx Xxxxxx t-shirt.

·       Barback 3: white male with a xxxxxxxxxxx, wearing a red baseball hat, and dark t-shirt.



At no point in the evening did any bartender give their name, the music was loud and although every bartender approached the agent and associate in a friendly manner no small talk was exchanged. Furthermore it appeared that all of the bartenders were working together to service the entire bar so each one was seen in different parts of the bar area providing service to whoever appeared to be next in line. Upon closing out each tab the server name on all the checks was simply “Bar.”

Jack Daniels appeared to be hosting a special that evening in that there appeared to be a gentleman described as a white male with a beard, wearing a black xxxxxx hat, black suit with the Jack Daniels logo sewn into the breast area of his coat, and black xxxxxx boots. This individual was observed to be buying drinks for people that wanted to try Jack Daniels. Furthermore, there was a life-sized statue of Jack Daniels in the northwest area of the inside of this establishment.

Upon approaching the bar the agent and associate had to wait in a large crowd of people standing next to the bar. Bartender 1 approached us and due to the loud music, did not introduce herself, she did take our drink order with a smile.

Although we had ordered drinks from the eastern area of the bar closest to the doorway, Bartender 1 rang up the drinks on the western cash register/POS terminal. Agent found this behavior odd; however, it might be assigned registers too.

The drinks were promptly made with the appropriate pour and paid for using a credit card (see food and beverage summary for details). The tab was quickly closed and although no itemized receipt was given at this time, it was accurate in price as compared to the same rounds later placed.

that at any given point had approximately 5 female bartenders and 1 to 2 male barbacks and throughout the evening the bartenders and cocktail waitresses would take turns dancing on either of the poles for a duration of one to several songs. Patrons were observed giving these individuals dollar bills which they displayed in their garter belts.

Upon signaling the bartenders for the second round of drinks, Bartender 2 was observed to take our order. She made the drinks with the appropriate pour count, told us the price, grabbed the agent’s credit card, rang up and cashed out this round in the same manner as Bartender 1.

The agent and associate made their way to the patio area where the crowd was just as thick as it was inside. The agent observed the Beer Tub Bartender 1 opening beer bottles for patrons and closing out to cash their orders using a cash drawer. The Beer Tub Bartender 1 was observed making appropriate change for her customers, and she was observed using a cash drawer behind her station. At no point during our observations did we see her misuse either the cash drawer or her tip bucket.

While on the patio, Barback 1 was observed servicing the patio, where he was observed picking up a small collection of glassware near the exit to this establishment.

Round three was placed with Bartender 3, who again and also prepared the drinks with the appropriate level of pour. The tab was left open at this point and it was secured with a credit card.

Barback 2 and Barback 3 were frequently observed behind the bar clearing empty glassware and stocking ice using the appropriate ice receptacles. The bar area was frequently cleared of empty and discarded glassware. There were a few water spots on the bar top in the heavily traffic areas of the bar area.

While the bartenders and cocktail servers took turns dancing to songs on the stripper poles they were observed drinking from plastic water bottles that they brought up to the strippers poles with them.

Bartender 4 took the next round, and again poured the appropriate count for mixed drinks for both our order and all the other orders the agent had observed her make. The drinks were presented and promptly added to our drink tab.

Bartender 5 was observed primarily in the northern service bar area that doubled as a location for patrons to order drinks. The agent had observed Bartender 5 make several drink orders all of which were poured at the appropriate pour count however no ice scoop was used. This is an AZ Health Code violation.

Bartender 6 took our next round which upon placing the drinks in front of the agent had asked for payment that was a dollar over what the final bill had stated (see food and beverage summary for details). The agent mentioned that there was a tab open so payment at this time was not taken, but the order was promptly rang up on our tab.

Beverage Summary

DO NOT POST THIS SECTION TO STAFF

SPOTTER ANONYMITY WILL BE COMPROMISED

The agent and associate had ordered four rounds of drinks during this evening’s experience, the rounds consisted of a pint of xxxxxxxxxxxxxxx and a Jack and Coke. The xxxxxxxxxxxx were consistently poured with no excessive head to the beer and consistently served in a chilled glass. No size description was ever offered when the orders were placed and the agent felt that either they were just serving the largest size or there was no different sizes offered. Upon observing other patrons, no one else had seemed to be drinking beer from various sized glasses. The Jack Daniels, as well as every other mixed drink observed being prepared behind the bar this evening, was poured at the appropriate four count. The rocks glasses were clean and free of any chipping.

The final round which was placed through Bartender 6 was two waters, no choice as to type of water was given, Bartender 6 returned from the refrigerator with two glass bottles of Voss Still Water, which although hefty in price were very refreshing. Plastic water bottles were observed being drank by the bartenders as they werexxxxx xxx xxxxx, so the option although possibly not provided to the patrons, was there. When Bartender 6 placed the two unopened water bottles in front of the agent she had asked for payment of $9. The agent mentioned that he had a tab open and she added these two drinks. When the final bill was presented the total for these two bottles of water was only $8. Either Bartender 6 did not know the price of these two drinks or she was overcharging for these items - buck boosting cash transactions.
At 12:41 AM, while the agent and associate were waiting for Bartender 6 to take their order she was observed to pour 4 shots; 3 of Jagermeister and one of a clear liquid (probably vodka or rum). Bartender 6 placed these drinks in front of four male patrons standing next to us and was overheard saying that these were for waiting so patiently. Bartender 6 was never observed receiving any form of payment for these drinks, nor was she observed ringing these items up on a comp tab.

Upon the conclusion of our experience Bartender 4 retrieved our tab and credit card which was accurately itemized and accurate in price in comparison to the other orders placed. It was at this point that the agent realized that Bartender 6 would have overcharged for our last round had we not already had a tab open.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com
bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811
© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT: Free drinks and shots for friends

May 9, 2012 17:00 by administrator

BARTENDER THEFT:

Bartender Summary

·       Bartender:  Xxxxxx, Latin female, about 5’5” tall, medium thin build, shoulder length straight brown hair, wearing a black bikini top, jean shorts, and flip flops.


Agent and associate were unable to procure a seat at the bar during this evaluation because the seats were taken the whole time.  But agent did observe some things while sitting at one of the tables.

When agent first arrived both Xxxxxx the bartender and Xxxxxx the waitress were seen waiting on tables and making drinks.  Xxxxxx was the only one seen pouring alcohol.  Xxxxxx was only seen getting her own water and sodas.

At 3:18 PM a man walked in and was standing under the projection screen looking around, Xxxxxx asked him if he needed a table and he said yes, and went and sat at the lone table by the lounge area.  Xxxxxx, Xxxxxx and Xxxxxx walked past him, each at least once if not several times and no one waited on him.  Agent is unsure whose section this was as Xxxxxx was waiting on the high top tables and Xxxxxx was waiting on the booths.  (Please refer to the waitress summary)

At 3:32 Xxxxxx put an order into the POS the receipt came up and Xxxxxx had her back turned flirting with some male customers.  After 2 minutes of Xxxxxx standing there, Xxxxxx finally turned around and saw her there.  Xxxxxx then served a customer 3 shots, another customer a draft beer, then made Xxxxxx’s drinks, and then reported to the POS.  Xxxxxx was seen cluster ordering on several different occasions during this evaluation.  She did not report directly to the POS after making a drink order.

On a few occasions Xxxxxx would yell out to the guys at the tables and ask if they want shots.   Xxxxxx was seen making and serving these shots to the guys and some people at the bar she obviously knew.  Agent did not observe these shots to ever be recorded or paid for because Xxxxxx did not report directly to the POS.

Xxxxxx was only seen using an ice scoop to put ice into a baggy for someone.  Dirty glasses were stacking up on one side of the bar.  It was rather busy, Xxxxxx seemed to keep up well, when she was working and not flirting. She was very friendly and had a great personality. She seemed to enjoy her job, and everyone seemed to like her.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com
bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811
© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT - ADLLC Violation, Alcohol Consumption While on Duty, Poor Customer Service

April 30, 2012 19:59 by administrator

BARTENDER THEFT:

Bartender Summary                                                          

  • Bar 1:  Caucasian female approximately 5’6 with a slender frame and shoulder length brown hair wearing a black tank top and jeans.

 The agent and associate took a seat at the bar top and were greeted by Bar 1.  She provided water glasses and a carafe of water and stood in front of us waiting for a drink order to be placed.  She did not provide a friendlier greeting including welcoming us or verbally asking what we would like to drink.  We requested a minute to look at the wine list.

She returned a short time later and asked “What do ya think.” which is much too casual of a statement for the nature of the establishment in the agent’s opinion.

A drink order was placed and made quickly (see food and beverage summary for details).  She did not use beverage napkins for the drinks even though there were beverage napkins neatly placed on the bar top nearby.

She did not report to the POS to start us a tab or place an itemized chit in front of us.  In fact, no guests at the bar had chits in front of them on the bar top.            

Approximately 35 minutes after the drinks were ordered Bar 1 rang in our drinks, printed the check and placed it in front of us on the bar in a check presenter.  The agent understands the house policy of providing guests a receipt after items are ordered but felt Bar 1’s method was more similar to auto dropping the check as it was presented in a presenter. Agent points out that this methodology is sieve of opportunity for bartender theft and suggests that management address it. Moreover, it's very cumbersome to "spot" for bartender theft if the bartender simply isn't ringing in drinks.

 She did not ask us of another round was wanted and the agent’s beverage was nearly empty.

 The agent provided payment and it sat on the presenter for approximately 5 minutes before it was processed which surprised the agent since Bar 1 was so quick to drop the check she had no rush to process the payment for the agent.  She thanked us in-genuinely in the agent’s opinion and quickly picked up the presenter to collect her tip. 

She did not acknowledge us as we left which made for a poor last impression in the agent’s opinion.

 Overall the agent felt Bar 1 was not very friendly towards the agent and associate.  She only seemed interested in conversing with guests she already knew. 

 She was observed eating food off of guests’ plates behind the bar while on duty and in view of guests. 

 She also consumed wine regularly while on duty behind the bar which is a violation of the Liquor Law.  She was not discreet in any way.  She kept a glass of red wine by the open bottle she was pouring from on the back bar.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

12. For a licensee, when engaged in waiting on or serving customers, to consume spirituous liquor or for a licensee or on-duty employee to be on or about the licensed premises while in an intoxicated or disorderly condition.

The agent noted Bar 1 doing side work preparing to end her shift.  She was cleaning glassware and refilling mixers in pour containers.  She was marrying the mixers in pour containers that were already in use which is ill advised in the agent’s opinion.  The agent recommends new pour containers be used when prepping mixers so that the oldest product get used first. 

 To protect spotter anonymity further details from the bar evaluation can be found in the food and beverage summary.

 Neither the agent nor the associate were asked for ID.  One of which is very near 21; therefore, this is a dram shop liquor liability issue that should be addressed by management.

The agent and associate were the only guests aside from regulars and employees at the bar top.  To protect anonymity further details from the evaluation are as follows:

There was an instance of poor guest service observed with Bar 1.  At approximately 10:36 two guests entered the establishment.  She immediately told the guests the establishment closed at 10 and they left the establishment rather disappointed.  She did not attempt to invite them to the bar top to enjoy a cocktail or state they should definitely come back before 10 to sample the cuisine.

The agent made a call prior to visiting the establishment that was not used for scoring purposes.  The agent inquired about the hours the kitchen and establishment were open until to insure ample time to perform both a dining room and bar evaluations.  The employee that answered the call stated the kitchen closed at 10PM but the establishment closed at 11PM.  The instance of Bar 1 turning guests away decreases revenue from the establishment and also could possibly deter the guests from returning which is bad for the establishment as a whole in the agent’s opinion.  The agent feels all guests entering the establishment should be provided good customer service and be invited into the establishment during hours of operation even if it is close to closing time and staff is ready to end their shifts.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com

PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT - Overpouring Drinks for Larger Tips

April 27, 2012 23:13 by administrator

BARTENDER THEFT:

Bartender Summary -                    

·        Bartender – “Xxxxx” (as shown on nametag and bar receipt) female Caucasian, blond with hair up in a high pony tail, xxx feet tall, slender, approximately XX years old.                                   

Agent and associate were promptly greeted by the bartender with “hi guys, what can I get you to drink?” She was wiping down the bar refilling cups of peanuts and placed cocktail napkins in front of each of us. She was smiling energetic and upbeat.

Agent and associate ordered drinks and she immediately mixed the drinks and returned. Agent noticed that the drink was made by turning the bottle over twice and a little more. Bouncing these bottles circumvents the purpose in which they were made which delivers more alcohol than what is prescribed and therefore may constitute a bar theft occurrence. 

Xxxxx did not introduce herself to us by name but she was very friendly and outgoing. Xxxxx was not only responsible for the guests at the bar but also making the drinks for the cocktail staff and server staff in the dining room.

Agent was not able to tell exactly when Xxxxx rang up the drinks as we were not given a receipt at any time during the visit. Agent noticed that none of the guests at the bar had a receipt in front of them.

Agent recommends using the make a drink ring a drink policy and placing the receipt in front of the guest in a small glass. This will ensure that all drinks are accounted for. Especially in the event when there are other employees behind the bar.

Agent and associate ordered another round of drinks and each time the drinks were placed on white cocktail napkins but not immediately rang up.

Agent and associate later ordered dinner and Xxxxx immediately turned and went to the POS and rang in the order. Prior to the food arriving (20 min. later) Xxxxx placed napkins and silverware and salt and pepper shakers on the bar.

Xxxxx seemed to work well with the other staff and was very personable with all the guests at the bar especially the men.

Listed below are some general observations agent made during the visit;

Xxxxx use the ice scoop to make every drink except for glasses of water which were in plastic cups, she scooped the cup directly into the ice.

Xxxxx was very attentive in offering additional drinks for everyone at the bar and refilling waters. (See food and beverage section)

Agent was able to observe every drink poured. Xxxxx tips the bottle a minimum of two times for each drink sometimes up to four and even five times.

Xxxxx left the bar unattended many times and agent observed the cocktail server ( female Caucasian blonde hair in bun) coming behind the bar each time Xxxxx left as well as a couple servers from the dining room coming behind the bar to retrieve beverage orders. Agent felt that this was rather lax and a real loop hole for possible bar theft integrity issues.

In agents opinion no one but the bartender on duty should ever be behind the bar unless it was a manager. If the bartender needs to leave the bar the staff should know that they are not allowed back there for any reason whatsoever. If the bartender needs something from the kitchen the bartender should have one of the other service staff retrieve the item for them. If the bartender needs to leave the bar unattended they should call the MOD to cover.

Xxxxx was away from the bar at about 6:44 about 5 minutes and returned with a plastic bag of a purchase from the gift shop and a small clear plastic container with fruit. She proceeded to eat the fruit during the visit, turning around away from the guests facing the POS while eating.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com

PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Eye Spy Spotter Services Inc. 2012


Using the "NO SALE" button to effectively embezzle money as Bartender Theft.

April 25, 2012 01:05 by administrator

BARTENDER THEFT:

Using the "NO SALE" button to effectively embezzle money as Bartender Theft.

The article below an example how bartenders will use the "no sale" key to mask bartender theft issues. The embezzlement takes place when the bartender accepts cash goes to the register or terminal and presses "no sale" to open the drawer and make it appear they are going to the register to appease anyone watching and/or cameras. From here the stealing occurs by them putting the money in their pocket or tip jar AND/OR they may store the stolen money in the register itself to take out at a later time. Watch for any abacus system they may be using to track the stolen embezzled money in the register (pennies/nickels/dimes in the drawer, colored M&M's, straws, toothpicks, cell phones etc). Many times they will use the ruse of changing out one dollar bills from the tip jar placing two $40 in one's in the register and taking out a $100 in $20's and making it appear legitimate when in actuality they have in fact effectively laundered the stolen money. An additional counter to this is to perform frequent random drawer pulls mid-shift to discover if they are gregariously over in the drawer and match against the "no sale" frequency. On that note, we also recommend not letting them "Z" a register and using a blind bank drop instead (e-mail our office for a form and further information info@eyespyspotter.com). Lastly, if at all possible, disable the "no sale" button completely. If they need to make change for say pool tables or something of that nature, have a separate bank in say a zipper money bag with $50 in quarters for them to exchange. Anybody who complains about this should send up a red flag for you.

 Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)

'Clam' Bartender Arrested for Theft

By Tracy Proulx

The owner of The Drunken Clam bar on Greenville Avenue reported a bartender for pocketing the money he'd collected from customers. Johnston Police charged Adam W. Cesario, 26, of 8 Greenville Ave., Johnston, with two felony counts of embezzlement of more than $100 on Apr. 8 after the owner of The Drunken Clam bar, located downstairs in the same building, alleged that Cesario had pocketed the money paid by customers on two separate nights.

Thomas Paolantonio, owner of The Drunken Clam, called local officers on Apr. 8 and requested that they impose a no-trespass order on Cesario for the bar. When the officers arrived, Ptlm. Joseph McGinn reported, Paolantonio told them that he had fired Cesario after reviewing sales receipts from Apr. 4 and 5 and discovering a $400 difference in reported sales and the actual money collected.According to the police report, Paolantonio also explained that he reviewed the surveillance tapes and saw Cesario serving drinks, then pressing the “no sale” button on the cash register.

Paolantonio also told the officers that Cesario took the money from the customers, but placed the money into his pants pocket or the tip jar. When Paolantonio confronted Cesario with the information, he told McGinn, Cesario admitted he pocketed the money and agreed to pay Paolantonio back. Cesario estimated the amount owed to The Drunken Clam was about $300, and described his actions as “wrong” and stemming from “immature frustration,” according to McGinn's report.

Officers arrested Cesario with two counts of embezzlement, one each for Apr. 4 and 5, and presented him for arraignment at police headquarters, where he was released on $5,000 personal recognizance until a scheduled June 8 court hearing.


BARTENDER BAR THEFT:

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com

PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Eye Spy Spotter Services Inc. 2012


BARTENDER THEFT - Bartender not ringing drinks, ADLLC Violations, employee alcohol consumption, free drinks,

April 22, 2012 01:38 by administrator

Bartender Summary                                                                          

  • Bartender:  Caucasian female with very short auburn hair wearing a colorful bikini with black legwarmers and black platform shoes.

Agent took a seat at the bar and was greeted within seconds.  The bartender approached with a smile and a cardboard coaster in hand and asked what I would like to drink.  Agent stalled in an attempt to get an offer on the specials if any, but to no avail.  Agent did hear the bartender knowledgably list the numerous specials later in the evaluation after being asked. 

For best customer service, agent feels that bartenders should automatically offer specials particularly when the guest is unsure of what they would like.  At no time did the bartender ask agent if it was their 1st time at the establishment, nor was she overheard asking anyone else.

Agent noted that the bartender had her beer key shoved in the side of her bikini bottom directly against her skin which is an AZ Health Code violation.  Agent suggests strategically placing bottle openers behind the bar if they aren’t already.

When agent’s drink was about 90% empty the bartender approached and offered something new.  Throughout the evaluation the bartender was good about offering new drinks before the guest was completely empty which is an excellent practice.  Eye Spy suggests following the 75% rule which is to always offer a new beverage to guests when it is 75% empty because it helps prevent guests sitting with empty drinks if the establishment is very busy or the staff has a distraction.

During the evaluation agent observed the bartender eating at the north end of the bar standing behind it.  There was a guest eating the food, which appeared to be from Streets of New York, with her as well. 

The bartender was observed standing behind the bar doing what appeared to be texting and also holding her phone while speaking with a bar guest.  On one occasion the bartender and a different bar guest were doing what appeared to be comparing ring tones for about 15-20 minutes.  All the while, she was not observed looking around to check the status of other guests. 

Throughout the evaluation the bartender poured a minimum of a 4 count = 1.5 ounces to a 6 count = 2 ounce.  On one occasion the bartender was pouring a second round of caramel colored liquor on the rocks in 4ounce rocks glasses.  The bottle of liquor was nearly empty, but instead of saving the last shot for the next order and having a backup bottle ready, the bartender divided the remainder up between the 2 drinks that were already a 5 count pour. delivering more alcohol than what is prescribed by management is a form of bartender theft.

Each time the bartender served a guest who was paying cash, she would move immediately to the register with one exception.  The exception was an occasion when she prepared drinks for 2 different groups of guests and took payment for one of the groups, became distracted for about 3 minutes and then took the payment for the other drinks; however, there were guests at the bar who had a credit card tab running and on several occasions the bartender did not move to her pad of paper to account for the items served for between 3 and 15 minutes.  Agent has no way to know if each of the items were accounted for. because this was not observed being rung in correctly, agent scores this a possible bartender theft occurrence.

The bartenderxxxxxxxxxxxxxxxxxxx while pouring draft beer, but was also observed waiting for a guest to finish drinking their beer so she could use the same glass which agent found quite lazy of her.  The guest was clearly annoyed by being pressured to finish the beer in the glass.

Throughout the evaluation the bartender was very lackadaisical about keeping the bar top clean.  Agent observed a guest leave and his glass stayed on the bar for over 2 hours after he was gone.  Three bar guests did a shot and the glasses were still on the bar when agent left an hour later.  Guests at a high top table did a round of shots and then ordered new shots.  When she delivered them, she did not clear the initial empty shot glasses.  In general, the only thing that the bartender would clear was empty beer bottles, but even they would be left for varying amounts of time.

The bartender was not playing pool or darts, but did play Wii bowling with a bar guest on the large television mounted on the south wall of the outside of the ladies room.

During the evaluation agent observed the bartender pour a blue liquid from a storm pourer into a 4 ounce rocks glass about 2/3 full.  She then used a straw to drink the entire contents of the glass.  She took the bottle to a group of guests along with 3 shot glasses and after some exchange, poured the same liquid in the 1 ounce shot glasses.  At this time agent became certain, but cannot substantiate, that the liquid was an alcoholic beverage.  The bartender drinking the shot while on duty, particularly the quantity that she did, was a an ADLLC violation and can subject licensee holder to hefty fines.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

12. For a licensee, when engaged in waiting on or serving customers, to consume spirituous liquor or for a licensee or on-duty employee to be on or about the licensed premises while in an intoxicated or disorderly condition.

BARTENDER THEFT:

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com

PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Eye Spy Spotter Services Inc. 2012

 


BARTENDER THEFT - Bartender not ringing drinks, ADLLC Violations, Dram Shop Liquor Liability Issues, employee alcohol consumption, free drinksfor friends.

February 2, 2012 16:16 by administrator

BARTENDER THEFT:

Bartender Summary

  • Bartender 1:  Caucasian female approximately 5’4” with xxxxxxxxx brown hair and xxxx xxx tattoos on her zzz wearing a red tank top, short jean shorts and xxxxxxxxx.
  • Bartender 2:  Caucasian female approximately 5’7” with brown hair and a xxxx piercing near xxxxx wearing a white midriff baring tank top, short jean shorts and a xxxxxxxxxxx.  She was overheard being called Xxxxx.

The Agent and Associate took a seat at the bar and weren’t greeted until three minutes later which was unreasonable in the Agent’s opinion to due to the lull in business at the time we sat at the bar.  Bartender 1 approached and asked if we had been helped.  We stated we had not.  She placed beverage napkins in front of us and asked what we wanted to drink.  A drink order was placed (see food and beverage summary for details).  She returned with the drinks quickly and asked if we wanted to start a tab.  The Agent provided a card to secure the tab and it was placed behind the bar in an xxxxxxxxxxx which made the Agent feel that the card would be secure and not easily misplaced. 

Bartender 1 cleared a xxxxxxxxxxxxxxxx from in front of us but did not wipe the bar top down which left peanut shell remnants from the previous patron scattered along the bar top where we were now trying to enjoy our beverages which was unsightly and unpleasant in the Agent’s opinion.

The Associate’s beverage was empty for six minutes before being offered a new one by Bartender 2.  She made the drink quickly and added it to our tab (see food and beverage summary for details).  Later in the evaluation another round was placed with Bartender 1.  The drinks were made quickly and the Agent requested the tab be closed (see food and beverage summary for details).  She ran the card for payment and delivered the receipt quickly.  No itemized receipt was present.  She thanked us with a slight smile.

Overall, the Agent feels the bartenders were pleasant but not very friendly.  Neither bartender introduced herself by name in case we needed anything.  Also, they seemed to only personally converse with regulars and patrons they already knew which is ineffective towards building new clientele for the establishment in the Agent’s opinion.  Both bartenders lacked in attentiveness in the Agent’s opinion.  Guests would often have to request a new beverage as opposed to the staff offering new beverages when levels were low.  Also, glassware remained on the bar for significant amounts of time after guests were finished before it was eventually cleared.

Both girls were observed on their cell phones during the evaluation.  They kept them near the terminal and were texting and checking them often. 

The Agent witnessed several possible theft and integrity issues with both bartenders during the evaluation.

At 4:53 PM Bartender 2 served a guest a bottle of beer and did not report to the POS.  This guest will be referred to as guest A as he will be mentioned again regarding staff not ringing in drinks.

At 5:00 PM a guest approached the bar top and stated they were not satisfied with their Bloody Mary.  Bartender 1 made her a new cocktail and did not report to the POS to account for the new beverage or place the unwanted beverage on a spill or comp tab.

At 5:01 PM Bartender 1 served two guests who had already closed out two shots of Rumplemintz.  When they got ready to leave, they asked what they owed her for the shots and she stated they were good.  Also, these shot glasses remained in the bar top for 15 minutes before being cleared which is excessive in the Agent’s opinion.

At 5:12 PM Bartender 2 made a shot for a guest on the patio side of the bar and did not report to the POS.

At 5:16 PM Bartender 2 served one patron two pints of beer and two bottles of beer which is a violation of the liquor law as one person cannot be served more than 32 ounces of beer at one time.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

23. For an on-sale retailer or employee to conduct drinking contests, to sell or deliver to a person an unlimited number of spirituous liquor beverages during any set period of time for a fixed price, to deliver more than thirty-two ounces of beer, one liter of wine or four ounces of distilled spirits in any spirituous liquor drink to one person at one time for that person's consumption or to advertise any practice prohibited by this paragraph.

At 5:17 PM Bartender 2 served guest A a bottle of beer and did not report to the POS.

At 5:21 PM Bartender 2 was observed pouring a six count of Crown Royal into a Styrofoam cup for a guest, She did not collect money for the beverage which is a bar theft occurrence. The guest then left the premise with the alcohol drink in hand, which is a violation of the AZ liquor Law.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

31. For a licensee or employee to knowingly permit spirituous liquor to be removed from the licensed premises, except in the original unbroken package. This paragraph shall not apply to a person who removes a bottle of wine which has been partially consumed in conjunction with a purchased meal from the licensed premises if the cork is reinserted flush with the top of the bottle.

Providing alcohol for customers to leave the premise with is a dram shop liquor liability issue that should be addressed by management immediately.

At 5:22 PM the door greeter asked Bartender 2 to pour three shots of Jack for guests he seemed to know personally.  She served the guests the shots and they gave her a ten dollar bill which went into the tip jar.  She blew them kisses as they left.  No move was made to the POS to account for the drinks on a comp tab.

At 5:34 PM Bartender 2 served guest A a bottle of beer and did not report to the POS.

At 5:39 PM the door greeter had brought in a check presenter from outside.  Bartender 1 and Bartender 2 were discussing the tip and the Agent overheard the received a $20 tip on a $6 dollar tab which is suspicious in the Agent’s opinion.  Then, Bartender 2 was overheard stating, “Great, we’re going to get shit for this one.”

At 5:45 PM Bartender 1 poured a seven count Jack Daniels into a Styrofoam cup and gave the cup to a female guest that was on the patio.  She did not report to the POS. Customer left premise with the beverage shortly afterwards.

TITLE 4, CHAPTER 3

4-244. Unlawful acts

31. For a licensee or employee to knowingly permit spirituous liquor to be removed from the licensed premises, except in the original unbroken package. This paragraph shall not apply to a person who removes a bottle of wine which has been partially consumed in conjunction with a purchased meal from the licensed premises if the cork is reinserted flush with the top of the bottle

At 5:56 PM Bartender 1 served a vodka cranberry to a female companion of guest A and did not report to the POS.

At 6:02 PM a Hispanic female in a Xxxxx Xxxxx shirt came behind the bar.  The Agent did not have a view of what she was doing but left the from behind the bar with a Styrofoam cup.  She was observed giving a “lock it up and throw away the key” gesture to Bartender 2.  The instance seemed suspicious.  Also, the Agent recommends only on duty bartenders and barbacks be allowed to come behind the bar.

At 6:06 PM Bartender 2 made the same Hispanic female three shots and did not report to the POS.

Both girls were using the center terminal at the north end of the bar which the Agent had an unobstructed view of.  The Agent is unsure if any of the aforementioned drinks were eventually accounted for on guest or comp tabs.

Michael Zenner - CEO      
Eye Spy Spotter Services Inc.
eyespyspotter.com

bartheft.com  (blog)
Hospitality Checkpoint
hospitalitycheckpoint.com
liquorassessment.com

PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811

© Eye Spy Spotter Services Inc. 2012