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BARTENDER THEFT: Poolside Food/Bar Services Summary

July 28, 2014 22:45 by administrator

BARTENDER THEFT:

 

Poolside Food/Bar Services Summary                                                   

The agent approached the bar approximately at 12 o'clock noon and no one present behind the bar. Within a minute though I was greeted by bartender Xxx who asked how I was doing which I said I was fine and returned the pleasantries. He then asked what I would want but did not make any suggestions. I asked him what was on tap and he said, "fire rock, Sam Adams Summer ale, kilt lifter, blue Moon, Stella Artois, 312." Agent asked for a taste of the 312 and Xxx explained that it was an ale from Chicago and offered me a taste. He poured a small amount and handed it to me and I agreed that it was good and he went to pour a glass for me. As he delivered the beer he asked if I was hungry and if I wanted to see a menu effectively up selling food sales. I agree to look at a menu and he went and fetched one for me. Agent noted that he also suggest food sales and offers menus to whoever seat themselves at the bar. He did not start a tab or report to the POS for my beverage.

Xxx is a good conversationalist. He was observed many times stray conversation with several guests. He seems to be very good at reading a guest and their demographics and guide his conversation in this aspect.

Agent made note that many of the pour spouts have a posi pour spout on them while others seem to be the regular tapered no measure spouts. Agent feels the need to comment about this aspect as I viewed many drink pours to be very skewed in both directions. In the agent's opinion those measured spouts create a false sense of security for management that portion alcohol is being delivered when in fact nearly double the amount is actually being delivered. Agent did not observe one drink that was poured with these ball bearing pour spouts that was not double bounce and additional alcohol delivered. This too was wildly inconsistent as some do half an additional bounce and others due two full bounces; and then at times same bartenders are inconsistent. Agent observed several drinks with the regular tapered spouts that were over poured up to and sometimes exceeding 2 ounces. This is problematic obviously for liquor cost. However it's also a dram shop liquor liability issue as guests are being delivered inconsistent amounts of alcohol each time they were drink. This can cause a real issue if somebody has two drinks that have say an ounce and a quarter of liquor and they feel okay to order another one but then the next one has 2 1/4 ounces in this obviously can become a liability issue.

Agent highly suggests ridding the bar of the portion control spouts and replacing them with metal tapered spouts and then pour testing all bartenders on a regular basis for accuracy.

For example at 12:11 PM bloody Mary 1.5 bounce, 12:14 PM bloody Mary two bounce.  At 12:26 PM in order to test the pours the agent ordered a bloody Mary and the bartender poured to full bounces into the drink. He also did not report directly to the POS to record the drink.

12:43 PM the bartender did two separate no sale rings on the register for two different servers. It appeared he was making change for them or creating a bank.

12:47 PM the bartender asked if it was going to be cash or charge and I said cash. He said $18 but never showed me a tab. I put up the money which he took and I could not see what was being punched in from the glare on the screen. He appeared to perform the transaction with integrity however I cannot be certain. Agent always recommends that a receipt be given cash paying customers

2:21 PM my associate and I took seats at the patio umbrella tables along the circumference of the bar and waited for service. Xxx came down a few minutes later from the bar and asked what we would like to drink. We placed an order with him and he left to make it. He returned about 2 min. later with the drinks and set them down and asked us to enjoy.

He did not offer a food menu or suggested food sales before returning to the bar.

At 2:37 PM our beverages were completely empty and no one had come by to offer us another round. Agent made note that there were two women seated at the table next to us who were also obviously he waiting for service. They kept looking behind them and around see if there is a server. After approximately 12 min. of sitting at the table they got up and left. After an additional 10 min. of waiting we also decided to abandon having lunch at the table and foregoing this part of the evaluation and proceeded to go up to the bar for table food service as it appeared that no one was going to serve us at the umbrella tables.

As he took seats at the bar was noted that there was about 12 people. The bartender looked rather busy and somewhat in the weeds. We waited for service.

At 2:49 PM agent witnessed the bartender pour from a non-posi pour spout about 2 ounces for a guests cocktail.

At 2:51 PM agent observed the bartender provide a free large sprite refill.

At 2:55 PM the bartender approached and asked for our order. We ordered both drinks and lunch items. The bartender did not ask if we wanted to start with an appetizer. He did ask how we wanted to pay requesting it was going to be charge for cash. He then placed a tab in front of us after calculating it in the POS system.

 

The food arrived about 6 min. later and the plates were set in front of us silently and then the bartender walked away without comment. With that said, it appeared as if Xxx may be getting off the shift at this time. Regardless serving the food without comment or not asking us if there's anything else that was needed was disconcerting. Moreover, a check back during the meal was never performed either. My associate had ordered something that required a fork and none had been delivered. We were being completely ignored at this point and after approximately 7 min. of nobody checking back my associate had to wave and flag down bartender Kati. The female bartender that relieved Xxx got the fork right away; however, the food was dead cold by this point making it very disappointing. When Kati did delivered the silverware she said, "I'm really sorry about that" but still didn't ask if anything else was needed.

Several minutes later we're finished she came back and said, "Can I take these away for you?" But said it without any eye contact and was actually looking at the other side the bar when she took the plates away. It felt rather in genuine.

Agent observed two men who appeared like they had come off the golf course request double drinks and shots from the bartender. The bartender said he was not allowed to deliver shots nor double drinks at the bar. The men's seemed a bit perturbed by this; however, Xxx handled it very well explaining that that was the policy and then gave them the option to go to the lobby bar inside and they would be able to order what they wanted. Bottom line Xxx stuck to policy and didn't budge and gave them the option to be happy. Agent was rather impressed with the way Xxx handled the situation.


Agent and associate approached the bar and took seats. We were immediately greeted by the bartender who said hello and we exchange pleasantries. She asked what we wanted but did not make any suggestions. My associate describes the drink that she had seen other people have and the bartender told her what it was from the ingredients. My associate said it sounded good and ordered one. And she went to go make the drink without taking my order. She returned a moment later and nodded at me in and inference asked what I wanted. Agent asked her what beers were on tap and she listed all them to me.

She delivered our drinks and then asked if we were going to do charge or cash in the agent said cash. She quoted a price of $18 and agent handed her a sum of money and said to keep the change. She appeared to process the transaction with integrity however she never did provide the agent with a receipt. Again agent finds it problematic whenever a cash transaction occurs in a receipt is not given.

The bartender never offered food sales or menu to us, nor did I overhear her suggesting food sales to anyone else at the bar. This is definitely a revenue loss and agent suggests that management speak to her that she offer some type sales to everybody seated at the bar as Travis does.

This bartender frequently uses the glassware to scoop ice from the ice well for cocktails. This is an Arizona health code violation and is unsanitary. Many bartenders get a false sense of security that it's okay to use plastic because it's not glass and will shatter. However, I observed this bartender run her fingers through her hair, quite innocently and perhaps absentmindedly, but then she grabbed the outside of the cup and runs the plastic cup through the sanitized ice.

This bartender double bounces the measure pour spouts every cocktail she makes with them.

Agent found some of her bartending aspects to be very sloppy. Agent observed her throwing napkins, and chit receipts directly onto the floor percent of the trash.

Agent observed or run the Coors light beer tap for excessive amount of time while pouring beer. This bartender needs to be trained on the correct procedures of pouring draft beer. That was a lot of spillage and will really add up over time.

At 2:30 PM agent observed the bartender requests identification from a young looking female at the bar was ordering alcohol who also had an orange band on her wrist signifying that she was supposed to be of age. Agent applauds this bartender for the double agent identification checked as his girl that they look young. The young woman left for approximately 2 or 3 min. and returned with an ID.


There also was a young man with her who she did not ask for identification and he had a orange band on as well. She took their drink order and then returned to the bar and then as she delivered it to the man then asked for his identification. Agent would suggest that bartenders not do this and rather request the ID before preparing a drink because if they cannot produce the identification then the drink will be wasted.

2:50 PM agent observed the bartender to take money that was located under the Patron bottle and put it into the POS drawer. The money had been sitting there the entire time I was present at the bar. Agent cannot substantiate a theft or integrity issue but deemed it worthy of mentioning as it appeared suspicious. Agent scores this as a possible integrity issue.

2:54 PM customer spilled their beer on the bar and the bartender refreshed it and returned it to the customer; however, the drink was never observed to be recorded on the POS for on any type of spill or comp sheet.

At 3:01 PM agent observed the bartender make a couple of piña coladas for guests at the bar. It appeared that she may too much product and then was observed to deliver a plastic glass 75% full of piña colada to the guest and deliver it gratis. Agent scores this as a possible integrity issue.

Pool Servers

Just before noon agent scouted out spot in the pool area. The center things down and within maybe 40 seconds server Xxx was asking if there is anything that we needed. We said that we appreciated the prop service we probably needed time to acclimate and then figured out and she could come back. We said that was fine and then pointed at the flag that was pointed out. We chuckled about it and said we can put it up and had noticed.

At 1:04 PM agent put the flag up for service and were approach within 3 min. of doing so. Server's name was Xxx. He did not give me any official greet or welcoming all he said was, "can I get you something?" It seemed somewhat unfriendly.


1:10 PM server approached our table poolside and set the drinks down and said, "I'll be right back" and then departed without explanation to what that meant.

1:15 Xxx never attempted to give me a receipt and I had to call him back and ask for one.

Agent made note that approximately one hour later when agent was preparing to perform another part of the evaluation that the empty drink cups and never been taken away from our table.

5:13 PM agent looked around to see if there is still servers as nobody appeared to be providing service to the guests; however, upon closer inspection I did see servers milling around the snack bar area.

Agent had had the flag up for quite some time now and at 5:20 PM the server came by and said, "are you okay sir?" I found this to be rather odd introduction and expected him to say something in the line of what can I offer you sir. It almost felt like a down sell. I asked him about different drinking beer offerings and he showed good product knowledge. I also asked about food items and he showed good product knowledge on this as well.

Drinks were brought out in less than 5 min. as he set them down he said the appetizer would be right out.                   

        

4:13 PM the agent put up the flag. At 4:19 PM I was approached by server Xxx and placed an order. He was pleasant and asked what we wanted.

Xxx did not inquire if we were interested in any food.

Server returned at 4:29 PM with the drink and it was made in a different style glass ordered prior. Agent stresses the need for consistency.

Xxx was friendly and processed the transaction accordingly.

Agent performed an integrity check on Xxx that we discussed in the food and beverage section.

                                               

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014


BARTENDER THEFT: Group Rings. Free Drinks.

July 28, 2014 22:26 by administrator

BARTENDER THEFT:

Bartender Summary

One Caucasian female bartender was the only bar staff member seen for the duration of the time spent in the building.  This bartender had longish sandy blonde hair worn down and was dressed in a boostier type top with black panties and fishnet stockings.  She presented well and within the boundaries of the operation.

When this agent and associate were seated at the bar, it took several minutes for this bartender to take notice that we were there.  When she approached, she simply asked if we wanted something to drink.  Another opportunity was given for her to sell a high priced shot or something to get the night rolling by asking if there were specials or anything good.  She simply replied, “No.”  After ordering, she returned in a good time frame with the drinks.  Cash was paid for this round, but she immediately went to service other patrons without approaching the register.  This was interpreted as a group ring and would be presented as a cautionary issue for funneling cash into the register to be retrieved later.  This agent did note that the sum of the tab was deposited later into the drawer, with the tip entering the vessel located next to the register.  This agent could not see the amount that was rung when the cash was entered but can confirm that both orders were entered at the same time.

A short time later at approximately 2140, the bar drawer was observed to have been left open while the bartender was servicing patrons at the bar.  She then returned to ring the order with the drawer open.  No amount entered could be seen on her rings and there were no tabs that printed automatically.  This agent is weary that the no sale key may be being used too frequently on rings and this is another integrity issue.

At 2200, a dance entertainer wearing red approached the bar and was served a salted shot of Patron with a lime that was not rung into the system and not added to any patron’s tab.  This was concluded as a gratis drink served to a working employee.

Throughout the visit, the running theme of the bar was group rings, no tabs presented, and the drawer left open or ajar from time to time.  This could be simply sloppy bartending or it could be massive integrity violations.  This agent would suggest drawer audits mid-shift.  There is a high likelihood that the bartenders are funneling cash into the drawer for storage.  Pours on this visit were good for the most part and appeared to have been measured via shot glass.  Ice scoops were in use and the back bar was in good condition but the bar top was not nearly as good with spent bottles and glasses present for the entire shift.                                                                                        

                                                                                                                                     

Cocktail Summary

From an auditing perspective, this agent was able to observe the cocktail servers all over the main floor.  However, it was interesting that after sitting away from the bar for more than 40 minutes, this agent was never approached for a drink.  Cocktail servers were seen rotating around the whole of the main room, but consistently missed this agent and a drink was never taken while on the floor of the club.

Several cocktail servers all appearing in close to the same uniform were present on both sides of the bar, though predominantly on the side of the main stage.  Many patrons were seen served by this group and as an overall statement, they were circulating the floor.  Bussing of the cocktail tables was minimal and at one point this agent counted four tables with spent bottles or cocktails on them that had not been bussed away.  This is problematic.  This agent’s table was one such table.  As a result, this agent guesses that the ladies did notice the agent, but assumed wrongly that there was already a drink on the table when in fact it was an old one that had never been removed.  Additionally, many of the entertainers were walking the floor with alcoholic beverages.  On several occasions, this agent noted dancers leaving a beverage on a table to go to stage and this is another issue with dirty tables and the perception of everyone being taken care of when in fact they have not been serviced.

An intoxicated patron was seen moving through the club on this visit that had been serviced by both the bar and cocktail servers.  This was the other negative detractor in this section.  This guest was a Caucasian male wearing dirty shorts and dirty tank top and had unkempt hair.  This miss is also shared by all work groups on duty.                                                                                   

                                                                                 

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014


BARTENDER THEFT: Free drinks for employees. Bartenders not ringing drinks.

July 28, 2014 22:19 by administrator

BARTENDER THEFT:

Bartender Summary

One Caucasian female bartender was the only bar staff member seen for the duration of the time spent in the building.  This bartender had longish sandy blonde hair worn down and was dressed in a boostier type top with black panties and fishnet stockings.  She presented well and within the boundaries of the operation.

When this agent and associate were seated at the bar, it took several minutes for this bartender to take notice that we were there.  When she approached, she simply asked if we wanted something to drink.  Another opportunity was given for her to sell a high priced shot or something to get the night rolling by asking if there were specials or anything good.  She simply replied, “No.”  After ordering, she returned in a good time frame with the drinks.  Cash was paid for this round, but she immediately went to service other patrons without approaching the register.  This was interpreted as a group ring and would be presented as a cautionary issue for funneling cash into the register to be retrieved later.  This agent did note that the sum of the tab was deposited later into the drawer, with the tip entering the vessel located next to the register.  This agent could not see the amount that was rung when the cash was entered but can confirm that both orders were entered at the same time.

A short time later at approximately 2140, the bar drawer was observed to have been left open while the bartender was servicing patrons at the bar.  She then returned to ring the order with the drawer open.  No amount entered could be seen on her rings and there were no tabs that printed automatically.  This agent is weary that the no sale key may be being used too frequently on rings and this is another integrity issue.

At 2200, a dance entertainer wearing red approached the bar and was served a salted shot of Patron with a lime that was not rung into the system and not added to any patron’s tab.  This was concluded as a gratis drink served to a working employee.

Throughout the visit, the running theme of the bar was group rings, no tabs presented, and the drawer left open or ajar from time to time.  This could be simply sloppy bartending or it could be massive integrity violations.  This agent would suggest drawer audits mid-shift.  There is a high likelihood that the bartenders are funneling cash into the drawer for storage.  Pours on this visit were good for the most part and appeared to have been measured via shot glass.  Ice scoops were in use and the back bar was in good condition but the bar top was not nearly as good with spent bottles and glasses present for the entire shift.                                                                                        

                                                                                                                                     

Cocktail Summary

From an auditing perspective, this agent was able to observe the cocktail servers all over the main floor.  However, it was interesting that after sitting away from the bar for more than 40 minutes, this agent was never approached for a drink.  Cocktail servers were seen rotating around the whole of the main room, but consistently missed this agent and a drink was never taken while on the floor of the club.

Several cocktail servers all appearing in close to the same uniform were present on both sides of the bar, though predominantly on the side of the main stage.  Many patrons were seen served by this group and as an overall statement, they were circulating the floor.  Bussing of the cocktail tables was minimal and at one point this agent counted four tables with spent bottles or cocktails on them that had not been bussed away.  This is problematic.  This agent’s table was one such table.  As a result, this agent guesses that the ladies did notice the agent, but assumed wrongly that there was already a drink on the table when in fact it was an old one that had never been removed.  Additionally, many of the entertainers were walking the floor with alcoholic beverages.  On several occasions, this agent noted dancers leaving a beverage on a table to go to stage and this is another issue with dirty tables and the perception of everyone being taken care of when in fact they have not been serviced.

An intoxicated patron was seen moving through the club on this visit that had been serviced by both the bar and cocktail servers.  This was the other negative detractor in this section.  This guest was a Caucasian male wearing dirty shorts and dirty tank top and had unkempt hair.  This miss is also shared by all work groups on duty.                                                                                   

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014


BARTENDER THEFT:

July 28, 2014 22:04 by administrator

BARTENDER THEFT:

Bartender Summary                

·                  Bartender 1: Caucasian female, 5’9’’, medium build, blonde ponytail past the shoulders, black sleeveless shirt, pictured at right.

·                  Bartender 2: Caucasian female, 5’9’’, medium build, brown wavy  ponytail, black short-sleeved collared shirt, pictured at left

·                  Bartender 3:Caucasian male, 6’2”, average build, short light brown hair, black work shirt, pictured at right

·                  Bartender 4:Caucasian male, 6’0”, medium build, medium-length brown hair and beard, black work shirt, pictured at right

·                 Bartender 5:Latino male, 5’9”, medium build, spiked-up dark hair, black short-sleeve tee shirt and slacks, pictured at right

 

After arriving at the bar at 6:22, the agent was acknowledged right away by Bartender 1.  She greeted the agent, who had sat in front of a bar menu and was ready to order.  Two minutes later, she had returned with the drink order, which she placed on a coaster, but the bartender never rang it into the POS until much later.

 

Coasters were observed in use throughout the agent’s visit.  Additionally, no bartender was ever observed to retrieve ice other than with the scoop. Also, Bartenders 1 and 3 consistently poured a standard 4-count.

One pouring irregularity was observed at 7:13 though, when Bartender 1 was making a Singapore Sling and realized that there were just a few ounces left in the cherry brandy bottle after the recipe was made, and added an additional 4-count of it to finish out the bottle.  Another observation of concern was that

Bartender 1 rang most drinks in well after making them, which has been known to increase the chance of forgetting to ring in a sale if one suddenly becomes busy.  

Betraying a lack of thorough grounding in the mechanics of bartending, all three bartenders regularly fell short of ideal sales practices.  For example, none of the bartenders were ever seen to offer bar guests a menu for food.  This was even as every member of the bar staff was eating potato chips in the area in and around the service well, and hence were both unoccupied, and eating in front of guests without offering them food.

 

Similarly, when bartenders were asked for a mixed drink, they did not actively upsell to higher brands of spirit.  Also, while the bar was never busy at all,  the bartenders were not offering new drinks to guests,  In fact, after greeting and getting a drink for the guests as they first arrived, they often simply did not try to keep an eye on the levels of guests’ drinks, nor even make eye contact.  Instead, they just waited for guests to specifically request a drink before interacting with them.  Before the agent left for a table, the bar staff allowed the agent and associate’s glasses to sit empty for eight minutes before offering another.

More troublingly still, when the associate first entered, no bartender acknowledged the associate for a full twenty minutes. Not so much as eye contact, never mind a drink offer. Even after twenty minutes, the agent still had to specifically request a drink for the agent.  In the mean time, there were fewer than two guests for each bartender. The only reason that they weren't available was that they were chatting among themselves, clustering in the service well where they shared bags of chips and talked to their off duty co-workers, and near the center POS.

 

Similarly, None of the bartenders were ever heard to offer dessert or after-dinner drinks to any guest. This was in spite of the fact that they often had nothing to do. The agent would suggest countering this through a program of systematically encouraging salesmanship. It should not be difficult to make bartenders see the correlation between check average and tip totals, and if it proves difficult, one could easily remind them of how many more engaging bartenders would love to have their jobs.

 

The agent had some reason to question the bartenders’ integrity as well. There was suspicious cash-handling at 6:45, when Bartender 3 began to clock out, making change from the tip jar, and taking a cut which he alone counted out.

Otherwise, all tabs and cash orders seemed to be handled appropriately, although it is worth noting that bartenders only ever presented itemized checks at the time that someone was paying.  Even then, there was no guarantee.  For example, when the agent closed out using a credit Card, Bartender 1 did not offer an itemized receipt, only the credit card slips.  In fact, the agent had no way of knowing how accurate the total presented really was, or if it was really the agent’s check at all.

 

There were drinks given to bartenders who were off the clock that the agent never saw rung in. In the cases of Bartenders 2 and 3, it's possible that these were shift drinks, though they each had multiple drinks that were not seen to be rung in, and the bartenders were never seen to pay. If they were shift drinks, the agent would suggest a system of implementing a ring in and comp system for keeping track of shift drinks.  in addition to Bartenders 2 and 3, two other off-duty bartenders were present when the agent arrived (pictured at left) They each had  drinks in front of them when the agent arrived, but the agent never observed them being entered into the POS or paid for.

 

Bartender 1 was also the only staff member ever seen to request ID of any guest, including a couple who were clearly under thirty and were drinking.  The one guest she requested ID of looked very young though.  Even so, there was never any sign of any guest that had been over served.

 

While all three bartenders were efficient and businesslike when they bothered to serve guests, they did not make any effort to interact socially with guests either.  Again, this was in spite of their never having been busy, but when they had moments of downtime, they did not try to take stock of guests or interact with them substantially.  Instead, they constantly talked and ate among themselves.

 

The combination of minimal business and their tendency to talk among themselves when not actively engaged by a guest meant that the bar staff were not especially available to their customers.  

 

Additionally, there was regular indication of a lack of professionalism on the part of the bartenders.  In addition to every one of them eating with their hands while on duty and then never having washed their hands, Bartender 1 was seen drinking a cola-colored liquid from a pint glass immediately behind the bar at 6:54, was using her phone at 6:51 and 6:57, and flipping off Bartender 3.  

When asked for a beer recommendation of an IPA, Bartender 2 said "honestly, this is my first day.  I have no idea. Here's a menu."  She then walked away without asking a coworker for help or pointing out the provided RateBeer ratings on the menu.

Michael Zenner - CEO      

Hospitality Checkpoint LLC

hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014


BARTENDER THEFT:Free Drinks, Stolen money into tip jar, Service to Minors

March 11, 2014 23:22 by administrator

BARTENDER THEFT:Free Drinks, Stolen money into tip jar, Service to Minors


Bartender Summary                                                                                                                                                                                                                                                                                                                                        

  • BAR 1/XXXXX – Caucasian male with short, dark hair. Tattoos on forearms. Observed wearing a yellow ASU t-shirt and grey pants. Overheard saying to a guest his name was XXXXX.

  • BAR 2 – Caucasian male with black hair and a patch of red hair on the top. Observed wearing a black work t-shirt over a grey long sleeve shirt.

Upon sitting down we were quickly approached and greeted by BAR 1/XXXXX. He took our drink order and then made it at a 4 pour count (~1.5 ounces). He placed the drinks in front of us and secured our tab with a credit card (See Food & Beverage Summary for details).

No napkins were given and it appeared that the majority of patrons sitting at the bar did not have napkins either.

XXXXX and BAR 2 appeared to be working together throughout the evening to take care of any and all of the guests at the bar. They seemed to be sociable with one another and worked well as a team.

XXXXX and BAR 2 were on several occasions observed cleaning the bar; mopping the floor and wiping down the bar top. The Agent found this to be an excellent display with respect to maintaining a clean atmosphere and work environment.

XXXXX was observed pouring numerous liquor based drinks for guests. During these observations he was consistent in his pour (4 count ~ 1.5 ounces), not a 3 count pour (~1.25 ounces). XXXXX appeared to be very knowledgeable about drink mixes, as several different/atypical drinks were ordered by various guests throughout the evaluation.

Upon closing out our tab, XXXXX presented the Agent’s credit card and two credit card slips on the bar top with a pen. No itemized check was given.

Upon our departure XXXXX was observed to wish us a friendly/polite good night.

Several questionable instances were observed while sitting at the bar:

At approximately 11:38 PM, XXXXX had appeared to have lost a guests credit card and spent several minutes looking for it. Upon finding it, XXXXX gave this guest, his two friends, and two other guests a round of shots that he said were on him for the inconvenience of waiting. XXXXX prepared and served these shots but never made a move towards the computer screen to ring these in. Agent scores this as a theft occurrence as he did not record these drinks. This is also an ADLLC Violation as employees are not allowed do give away alcohol. Only owner/managers  or on a managers command.

TITLE 4, CHAPTER 3

4-242. Sale of liquor on credit prohibited; exceptions

It is unlawful for a licensee, or an employee or agent of a licensee, to sell or offer to sell, directly or indirectly, or to sanction the sale on credit of spirituous liquor, or to give, lend or advance money or anything of value for the purpose of purchasing or bartering for spirituous liquor, except that sales of spirituous liquor consumed on the licensed premises may be included on bills rendered to registered guests in hotels and motels, and spirituous liquor sales for on or off premises consumption may be made with credit cards approved by the director, and sales of spirituous liquor consumed on the premises of private clubs may be included on bills rendered to bona fide members.

At approximately 11:49 PM, XXXXX was observed preparing three vodka and energy drinks (energy drinks being the assumption as it came from the soda gun and not a can and was gold in color). XXXXX prepared these drinks at an over pour of about a 5/6 count pour and made them in clear plastic Solo cups. Upon serving these girls their drinks they went out the front door and were no longer observed. The Agent was unable to determine if they had departed from the establishment or gone to some area of the patio where they could not be observed. These three girls were not seen again in the establishment throughout the remainder of the evaluation.

At approximately 11:54 PM, XXXXX was observed checking his cell phone, which was placed near his computer terminal. Cell phones should not be observed by the guests, XXXXX should have gone somewhere in the back of the establishment to use his phone. Moreover, cell phones are the new abacus system in which bartenders track stolen money. Agent isn't inferring this, just bringing it to management attention.

At approximately 11:57 PM, BAR 2 was observed to give two guests a round of Three Olives Cola shots. They had asked for a taste, but received almost two full shot glasses of this liquor. BAR 2 did not make a move towards either computer screen to ring these drinks up under a comp sheet.

At approximately 12:03 AM, a group of individuals who appeared to be in their late teens early 20’s were observed to sit down at the bar. XXXXX appeared to know at least one or two of them based on their greeting exchange. He did not appear to know all of them as they were observed to be introduced to him at this time. Although the true age of these individuals was unknown, no attempts at identifying their ages had been observed. The Agent would have without a doubt carded these individuals as they looked extremely young, and this bar is in close proximity to a college campus.

TITLE 4, CHAPTER 3

4-241. Selling or giving liquor to underage person; illegally obtaining liquor by underage person; violation; classification

A. A licensee, an employee or any other person who questions or has reason to question whether or not a person ordering, purchasing, attempting to purchase or otherwise procuring or attempting to procure the serving or delivery of spirituous liquor is under the legal drinking age shall require the person to exhibit a written instrument of identification and may require the person on a card to be retained by the licensee to sign the person's name, the date, and the number of such identification. An off-sale retail licensee or employee of an off-sale retail licensee shall require an instrument of identification from any customer who appears to be under twenty-seven years of age and who is using a drive-through or other physical feature of the licensed premises that allows a customer to purchase spirituous liquor without leaving the customer's vehicle. The following written instruments are the only acceptable types of identification:

At approximately 12:06 AM, XXXXX was observed pouring two Jack and Cokes for a guest. XXXXX took the money for these drinks but then without ringing anything in, placed the money he received for these drinks on top of the cash register, not in the drawer. The money did not go into any tip jar and the Agent did not understand why the money would not then go into the cash drawer. The money remained singled out, sitting on top of the cash register for 15 minutes and then was opbserved to be dropped into the tip jar.

At approximately 12:08 AM, XXXXX was observed to make four shots of a deep blue colored liquor (presumably Blue Curacao). He then poured a little from each of them to make a fifth. These five drinks were served to a group of people playing beer pong next to the bar. No move was made towards the computer to ring these drinks up.

At approximately 12:09 AM, XXXXX was observed to pour a drink of well tequila and a yellow liquid (presumably a sour mix or a citrus mix). The drink was given to a female customer. No move was made towards the computer to ring these drinks up.

At approximately 12:11 AM, XXXXX was observed to pour two draft beers for a guest described as a Caucasian male with a red and black flannel print shirt. XXXXX then poured a third draft beer for this individual who then relocated to resume playing beer pong. No move was made towards the computer to ring these drinks up.

 

Food and Beverage Summary                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

Upon our arrival there was no one standing at the downstairs podium to this establishment. However, upon reaching the top of the escalator SERVER 1/XXXXX was observed standing waiting for customers. She greeted us very warmly and walked with us inside. As we walked she rattled off some of the features that were offered that evening, namely beer pong. Furthermore she talked briefly about the menu, stating that this establishment had good food especially the Chicken Parmesan Sliders. There was another female server, however it had appeared she was cut for the evening and about to leave.

XXXXX sat us in the main dining room area and asked us what we wanted to drink. Several items had been attempted to be ordered but the establishment was out of them, initially the Sonoran White Chocolate Ale which the Agent tried to order. XXXXX knew they were out of this and was very polite. A Four Peaks Kiltlifter was instead ordered by the Agent and delivered to the table as a 20 ounce beer, no size was specified when placing the order. The Associate tried to order a Guinness draft, which  they were out of, then tried to order a Newcastle, which they were also out of. BAR 1/XXXXX came over and sat down at our table and had a better idea of what this establishment had or didn’t have and a Blue Moon Winter Ale was suggested and then ordered, which also came to the table in a 20 ounce glass. Both drinks were served in clean, chip free glassware, both were chilled to the right temperature.

At approximately 10:23 PM, the food items were ordered; initially a New York Style Pretzel was placed, but politely shot down by XXXXX as they were out of this item as well. Wisconsin White Cheese Curds were then suggested and then ordered. The Chicken Parmesan sliders and the Buffalo Chicken wrap were ordered as entrees at the same time the appetizer was placed. The Agent, at the time, found that XXXXX did not write down any of the items ordered but repeated them back to us and clarified sides being ordered.

At 10:31 PM, the Cheese curds arrived, they were served with a side of Ancho Chili Ranch Dressing that complemented the perfectly fried cheese curds. Overall this item was very tasty, appropriately priced as well as portioned, and a good start to a meal.

At 10:47 PM, XXXXX stopped by to check on us and grabbed our finished appetizer plate.

At 10:50 PM, XXXXX delivered the entrees to the table. The Chicken Parmesan Sliders were aesthetically displayed on the platter in between a modest portion of sweet potato fries. They were presumably finished in the oven or Salamander as the cheese on top was nicely melted into the marinara sauce. The sweet potato fries were cooked to a golden brown and were an excellent accompaniment to the small sandwiches. The Associates Buffalo Chicken Wrap was ordered with coleslaw, however fries were delivered on the plate. XXXXX was quickly made aware of this, apologized, and returned from the kitchen with coleslaw but also left he fries on the table incase we wanted them. It is presumed that XXXXX had this item comped as neither the fries nor the coleslaw were itemized on the bill. According to the Associate the Buffalo Chicken Wrap and coleslaw were both delicious. Our beer glasses were near empty and another round of drinks were offered and ordered at this time.

At 10:57 PM, XXXXX dropped our 2nd round of beers; 1 Kiltlifter and 1 Blue Moon Winter Ale. Both drinks were served in clean, chip free glassware, both were chilled to the right temperature. The restaurant appeared to mostly clear by this time, and XXXXX had asked us if it would be ok if she played a quick round of beer pong with other guests, which we were ok with. It appeared as though all of her side work was done and no guests were in need of her services. Furthermore, the Agent felt this was a nice gesture to not only us by asking, but that she went above her expected work duties to engage other patrons in playing this game. While XXXXX was playing this game she was not observed to consume any alcoholic beverages, although she was playing with guests who were drinking.

At 11:16 PM, we had finished with our plates of food. Empty plates and glassware were cleared and XXXXX was observed to ask us if we wanted/needed anything else. We said no to anything else and she quickly returned with a correctly itemized bill. The bill was closed out shortly after the Agent placed a credit card in the check presenter.

At 11:33 PM, Upon departure from the table XXXXX was observed to thank us at this time for coming in. As we walked out the front door she also said goodbye.

The Agent and Associate stood outside for a minute or two before returning inside to now sit at the bar. This gesture was done to not raise suspicion of our evaluation purposes in an establishment with such an open floor plan.

At 11:35 PM, we sat down at the bar. Within moments, XXXXX was observed to greet us and take our drink order. A Jack and Coke and a vodka tonic were ordered. XXXXX did not ask for preference, but made both of these drinks in tall glasses. A 4 count pour (~1.5 ounces) of liquor was observed as he made both of these drinks. He quoted the well vodka at $2 and the Jack Daniels at $4. When the bill later arrived this quote was accurate with what we paid.

For discretionary reasons in the Bartender Summary to this report, this section stated that at 11:38 PM, two guests were given Kamikaze shots. The Agent and Associate were these two guests.

For discretionary reasons in the Bartender Summary to this report, this section stated that at 11:57 PM, two guests were each given a Three Olives Cola shot by BAR 2. The Agent and Associate were these two guests.

At 12:17 AM, We departed from the establishment. Upon our departure XXXXX wished us a polite good night.

Of note: Three beers and one food item were selected that were out of stock. It is understandable that after St. Patty’s Day and during ASU’s spring break that items that would normally be stocked would be depleted or absent. Aside from these mitigating circumstances, four randomly selected items is a bit excessive and compromises the Agent’s belief that should they ever return to this establishment or tell friends to go here that things won’t be missing from the food and drink menus again.

 

Michael Zenner - CEO      

Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014

 


Connected Kegs Help Keep Your Favorite Beers Flowing

March 11, 2014 23:19 by administrator

 Connected Kegs Help Keep Your Favorite Beers Flowing

 

 

 The iKeg automated inventory system may be a godsend for bar owners.

 

Here’s a refreshing idea for bar owners: An Indiana startup called SteadyServ is hoping to make the process of ordering and monitoring beer kegs smarter and more efficient.

 

Through a mix of hardware and software, SteadyServ’s iKeg system provides realtime inventory data, and syncs with distributors to streamline the delivery process. The idea is to make the process of maintaining tap lines more efficient, and to allow owners to anticipate demand.

 

Bar workers and managers often rely on an imprecise system of guesswork, literally shaking kegs to determine how much beer they have left. Often, they don’t know when a keg is finished until the tap itself sputters to a halt. Even if a bar employs some crackerjack weight guesser, it's still forced to leave one foot in the "beer cage" and the other on the restaurant floor.

 

SteadyServ offers a solution in the form of mobile-based live inventory management. Through the iKeg iOS or Android app, users can oversee their entire ordering process, and make decisions based on realtime keg data. The app can suggest profitable beer purchases based on regional trends, track shipments, automate social media messages, and catalog special events. Pretty soon, SteadyServ assured Reviewed.com in an email, users will be able to monitor bottle inventories.

 

Over time, all this data can provide an accurate depiction of customer demand.

 

So how does it work?

The service requires an initial 1-3 hour installation process that equips each keg in a given bar with an iKeg ring. These sensors, which are a touch smaller than the bottom of a standard keg, are then paired with the kegs using a proprietary RFID (radio-frequency identification) tag. A cellular uplink then begins transmitting weight and pressure data to the cloud; this informs users how much beer is left in each keg.

Because of the cellular uplink and installation process, bar owners can expect some significant-but-not-dealbreaking upfront fees. SteadyServ told us the installation fee is $499—plus a monthly data reporting fee, and a service charge each time a keg is depleted.

 

Given this commitment, the service is likely only to appeal to serious beer bars—you know, those watering holes with 50-odd draught lines, rotating cask selections, "tap takeover nights," and an inflated sense of self-importance among the patrons. But you've ever worked behind a bar (as this writer has), you know that something like this would certainly come in handy—especially if you're in charge of deliveries.

 

What about patrons?

If used correctly, it's likely bar patrons wouldn't notice much of a change in service, aside from a subtle decline in the number of times the bar runs out of specific beers. That said, with more accurate inventory data bar managers would presumably stay on top of sales trends and be able to better anticipate demand. Socially savvy bar owners might also use the platform to promote specials or keep patrons abreast of their stock (e.g., a tweet: “Only 14 pints left of special bourbon-aged vanilla reserve porter!”).

The service is still very much in its infancy, but SteadyServ is already looking to sync with point-of-sale systems, which will provide even more accurate sales data and inform owners about which brands or beers are selling best.

 

SteadyServ is part of a larger trend of equipping everyday “dumb” objects with sensors and mobile functionality. As the cost of sensors has dropped significantly in recent years, the simultaneous surge in mobile technology has allowed the Internet of Things to gain a foothold in modern homes and businesses. So far, these applications have served niche demands, but the implications are likely to effect everyone—even barflies.

 

By Tyler Wells Lynch February 24, 2014

 

 

Michael Zenner - CEO      

Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014

 

 


BARTENDER THEFT: Bar Theft, Palming Stolen Money, Stolen Money to Tip Jar, Underage Drinking, Dram Shop Concerns

March 3, 2014 18:35 by administrator

BARTENDER THEFT: Bar Theft, Palming Stolen Money, Stolen Money to Tip Jar, Underage Drinking, Dram Shop Concerns

 

Bartender Summary

The agent observed the following bartenders the evening of June 30th:

-Indoor Bar

·       Xxxxx: Caucasian male, 6’2”, medium build, short dark hair

                                      

·       Xxxxx: Caucasian male, 6’0”, medium build, short dark hair  

-Near Bar

·       Bartender 3: Caucasian male, 6’1”, medium build, short spiked brown hair  

·       Bartender 4: Caucasian male, 6’2”, medium build, short dark hair  



The agent initially approached the nearer of the two outdoor  bars at 7:17.  At that time, all three bartenders were doing their best to keep up with the demand, but from the moment the agent walked in, it was obvious that they were beyond the limit of how much business they could keep up with.  And while both of them were working gamely to do all that they could, it was six minutes before one of them was able to get to a given guest after her arrival.

This was not an isolated incident either, as the experience was typical of the average guest.  Even so, after initially speaking to the agent at 17:23, Bartender 3 was able to present the ordered beverage a mere two minutes later.  Though  it  is worth noting that no beverage napkins were used by either bartender at any point.  Of some additional concern, the agent noted that the bartender never actually rang the order in.  Rather, he approached the POS, and registered a flurry of screen touches that ultimately culminated in a “No sale” screen and the cash being split between the register and tip jar.  Again, this experience was sadly typical.  (see photo below from 8:20).

In addition to multiple “No sale” ring-ins, the agent also witnessed another common practice effective for hiding cash theft:  rather than create and close out each individual order, both Bartenders 3 and 4 had a tendency to leave a tab open at all times, which they would add drinks to and apply cash payments to repeatedly without closing out.  In addition to making the cash sales record a confused jumble, this also gives a readout less than a centimeter in size stating the change due back to the guest. Obviously, in a bar where the nearest guest is ten feet away, this is a serious problem.

Yet two additional methods of outright theft were observed.  At 8:07, Bartender 3 received a drink order and a stack of bills with a suggestion to “keep the change.”  Rather than ring the order in, Bartender 3 held onto it, palmed in one of his hands while going about stocking work, until he eventually dropped it directly in the tip jar.

Similarly, at 8:34, Bartender 4 poured two draft beers for a guest, quoted her a price of $10, then went to the POS, and rang it in for a single draft, pressing the cash button as quickly as possible so that the large “$5.00” display was visible for only a fraction of a second, and then dropped the remainder and tip in the tip jar.

Each of these theft methods relies on quoting a price, waiting for the guest to present cash, and then ringing in something unorthodox to disguise the theft of the overage.

One practice that would go a long way to eliminating these practices would be to insist that bartenders announce the price only after having rung in the items.  This would at least make the practices above more difficult, but the fact that bartenders feel free to just ring in “No sales” and drop in cash means that they are stealing with impunity.  A good way to address this problem would be to have surprise cash drawer changes at random and unannounced times, making it easy for management to prove that some bartenders have impossible overages.  Also, since theft was consistently observed only at the outdoor bars, this would be a way of extending management’s control over the satellite bars that seem to operate with a sense of impunity.

Given the profit motivation the bartenders displayed, it surprised the agent to never see either of them offer food to a guest or even try to upsell to a more expensive brand of liquor, easy ways to increase check and tip averages.

Also, paradoxically, the bartenders were very slow about offering additional drinks to those guests whose had gone empty.  Initially, they were very busy with guests, then with cleaning up and restocking, but after this period, they tended to wait around to be approached rather than offer new drinks to guests sitting there with empties.

The agent also never observed either bartender giving any guest a check for any cash order at any time.  They simply did not do it.  This was even true at the inside bar where rampant theft methods were not observed.

Additionally, other, numerous operating controls seemed to have broken down, especially the system for checking ID.  It is possible that the bartenders were under the impression that IDs were being checked at the door, because no bartender in the establishment or out was ever seen to ask for identification of any guest.  This is obviously a big enough risk for the establishment, but on top of that, much of the crowd that evening was young, including several people that were clearly under 30.  Additionally, by the end of the evening multiple guests made statements both to the bartenders and to fellow patrons to the effect of their being completely intoxicated.  Sure enough, both guests showed all the symptoms of visible intoxication, yet they continued to receive drinks from Bartenders 3 and 4.

Even more worryingly, at 9:27, the agent observed Xxxxx serving a Mojito and a Pomonat to two girls that appeared to the agent to be underage (pictured at left) .  What’s more, Xxxxx not only never carded them, he was also never seen to ring the drink in, meaning that he either delayed the ring-in considerably, or they were given away without being properly comped and accounted for. Agent never observed the drinks to be accounted for.

Obviously, it goes without saying that under New Jersey’s dram shop law, these are massive sources of liability to the establishment, as any damages caused to either any individual or any property by a minor who has been served in a restaurant can be considered the liability of the establishment, and can be recouped by litigation.  In fact, the law is so stringent, that even minors who have not been served on the premises, but have been seen to have been intoxicated on the premises and then go on to cause damages can be a source of liability for the establishment, as the establishment is legally obligated to stop the process.  This is why it is so essential that all guests be identified in terms of age upon entry to the establishment.  Of course, when it comes to intoxicated guests, the liability exists regardless of guests' minor status.

On the other hand, there were minimal problems with correct pouring controls at  both bars.  The only overpour was actually poured by a chef (see “Managers” section for details).

All bartenders appearance was always professional and hygienic, with no cause for concern with respect to their hand washing.  The agent did observe both outdoor bartenders and Xxxxx drinking from plastic cups though.

The outdoor bar farthest from the entrance was closed.

Manager Summary

·       Patio Manager: Caucasian male, 6’0”, short dark hair and goatee , average build, black short-sleeved collared shirt labeled “Baia,”  and black slacks (pictured at right)

·       Chef: Caucasian male, 6’0”, short light brown hair in a baseball cap, glasses, wearing a black chef’s uniform monogrammed with a name beginning “Sch”

For the most part, the agent only observed the Patio Manager.  He was generally busy and effective though.  He was first seen in conversation with the hostess outside the patio bar at 8:16, then was seen circulating around the patio, in one case talking to a guest.

Next, at several times between 8:50 and 9:28, he was seen preparing bar drinks and taking them outside, presumably to help the swamped bartenders.

The only negative finding about the Patio Manager is that he was just five feet away when Xxxxx was seen presenting the alcohol to the seemingly underage guests.

Finally, the Chef described above was briefly observed at 9:20 when he stepped behind the indoor bar, grabbed a goblet, poured himself an eight-count (>3 oz) of Grey Goose, emptied a can of Red Bull over it, and then walked back into the kitchen, taking a large gulp of the drink as he walked. It was not observed to be comped in the POS.

While the Patio Manager was doing a laudable job of assisting his staff, in the agent’s opinion, his time might have been better spent by inspiring a bit of fear of authority in his bar staff.

There were no guest problems at any point that required manager intervention.

 

Michael Zenner - CEO      

Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014

 


BARTENDER THEFT: Bar Theft, Free Drinks, Employye Alcohol Consumption, ADLLC Violations

March 3, 2014 00:30 by administrator

BARTENDER THEFT: Bar Theft, Free Drinks, Employye Alcohol Consumption, ADLLC Violations

Bartender Summary                                                                                                    

·       Bartender 1:  Caucasian male, approximately 6’, athletic build, wearing a black uniform t-shirt, jeans, and a black hat.

·       Bartender 2:  Caucasian male, approximately 5’10, thin build, brown hair worn in a xxxxxx, wearing a black uniform t-shirt, and jeans.

·       Bartender 3:  Caucasian female, approximately 5’3, petite build, with long blonde hair, wearing a female style uniform t-shirt.

Throughout the evaluation Bartender 1, Bartender 2, and Bartender 3 were extremely distracted and barely interacted with those patrons seated at the bar.  Throughout the evaluation Bartender 1, Bartender 2, and Bartender 3 appeared to be more interested in each other, the serving staff, or their cell phones than they were the customers at the bar.  Only on few occasions did Bartender 3 appear to engage in conversation and flirtatious banter with some of the bar patrons.  Otherwise, Bartender 1, Bartender 2, and Bartender 3 were observed walking around the bar, fidgeting with glassware, bottles, or their cell phones.

The more extreme examples of this behavior include:

At 10:26pm Bartender 1 was texting or playing on his cell phone.  He was observed with his head down using his cell phone for over 3 minutes straight.  He glanced up a few times during this period but did not stop texting.

At 10:56pm Bartender 3 was observed using/texting on her cell phone for almost five minutes.  Bartender 3 was also looking down at her cell phone most of the time, glancing around a few times but not moving from the spot in which she stood.

Additionally observations include:

At 11:09pm Bartender 1 was observed aggressively smacking his mouth while chewing gum behind the bar.

At 11:31pm Bartender 1 used his mixing tin to scoop ice from the ice bin for beverages.  While pouring the ice into the glasses Bartender 1 placed his hand over the tin, preventing the ice from falling out and not landing in the glass, guiding the ice with his hand.  As a patron, the agent would have been bothered by this behavior, not wanting Bartender 1’s hands, which had notably not been washed or cleaned for most of the evaluation, all over the ice within the agent’s beverage. This is also an AZ Health Code Violation.

At 10:32pm the agent noted that Bartender 1 was drinking out of a plastic cup behind the bar.  The cup was closed with a lid and Bartender 1 used a straw as per liquor law and health code requirements.  However, the substance within the drink was a light color with a lemon inside the cup.  It is possible that the drink was just Iced Tea, however, the way Bartender 1 sipped the beverage over the course of the evaluation leads the agent to speculate that the beverage may not have been a non-alcoholic beverage and may have been alcohol. This is obviously speculation, but from his mannerisms, I'm fairly certain of it.  If so this is an ADLLC Violation.

At 11:54pm Bartender 3 was observed drinking a redbull directly out of the can, leaving the can by her register when she was not drinking it. ths iis an AZ Health Code Violation.

In addition several beverages were observed being served without being charged for as well as not being accounted for within the POS:

At around 10:20pm a local delivery man from a Mexican restaurant entered the establishment delivering food for Bartender 2.  The delivery was handed to Bartender 1 and then Bartender 2 came by to greet the delivery man.  While Bartender 1 was standing there talking to the delivery man Bartender 2 poured the delivery man two shots of jager in two separate shot glasses.  The delivery man drank one immediately, chatted with Bartender 1 and Bartender 2 for several minutes, took the second shot and left.  Neither of the shots were charged for nor recorded in the POS.

At 11:33pm Bartender 1 was observed serving two Vodka Redbulls to patrons standing at the bar.  These patrons appeared to know the MOD and the staff.  Neither drink was charged for nor accounted for in the POS.

 

Wait Staff Summary                                                                                                     

Server 1:  Named Xxxxx; Caucasian female, approximately 5’4, medium build, with dirty blonde/brown curly hair, wearing a black female uniform t-shirt, a black wool hat, and jeans.

Server 2:  Named Xxxxx; Caucasian female, approximately 5’3, petite build, with long blonde hair, wearing a uniform female t-shirt, and jeans.  Xxxxx was training that evening.

The agent and associate sat at a table and were approached by Xxxxx and Xxxxx after waiting several minutes.  Xxxxx placed beverage napkins onto the table and asked the agent and associate what they wanted to drink.  The agent and associate placed drink orders (Please see Food and Beverage for details).

Over the course of the evaluation only the associate was IDed however both the associate and the agent received alcoholic beverages (Please see Food and Beverage for details).

After viewing the menu the agent and associate placed a food order with Xxxxx and Xxxxx (Please see Food and Beverage for details).  The agent asked a question which neither Xxxxx nor Xxxxx knew the answer to (Please see Food and Beverage for details).

While the agent and associate ate the first course Xxxxx and Xxxxx checked in a few times. During one of these check-ins the associate ordered an additional beverage.  The agent is not sure how long it took for this beverage to be delivered, although it was at least five minutes.  Considering the low volume of business, the agent and associate felt that this wait time was not appropriate.

Regarding the second course the agent asked Xxxxx for something which was immediately provided, which the agent greatly appreciated (please see Food and Beverage for details).

Considering the low level of business again, the agent and associate felt that the wait time for the second course was also longer than appropriate (Please see Food and Beverage for details).

When the food was delivered the agent ordered an additional beverage through Xxxxx.  There was an issue with the beverage that was not Xxxxx’s fault, however, Xxxxx handled this issue very well (Please see Food and Beverage for details).

When the agent and associate were finished with their meal the agent requested the check.  The check was promptly provided and paid for.  There was no customer receipt included with the bill, however, and another item on the bill was very odd (Please see Food and Beverage for details).

As a training server it is expected that Xxxxx would be on her best behavior, which she was.  The agent and associate were surprised, however, at Xxxxx’s performance in comparison to Xxxxx’s, Xxxxx seeming to slack and be less helpful as well as be a bad role model and trainer for Xxxxx considering her lack of knowledge and lack of attention.

Xxxxx was a very friendly and attentive server, on the other hand.  However, throughout the meal the table was not maintained, leaving a clutter of dirty plates and glassware for almost the entire meal.

Security Summary

·       Security 1- Caucasian male, approximately 5’10, with an athletic build and dark short hair, wearing a black t-shirt and jeans.

When the agent and associate approached there was no Security stationed at the door nor did there appear to be security staff within the establishment.  Consequently, no patrons were being IDed upon entering, which, based on the assumption of staff assuming the patrons had been IDed, caused some patrons to not be IDed at all.

About half way through the evaluation there was a single security guard that was noted to have arrived and started working.

Security 1 was observed walking into the establishment only several times during the evaluation, spending most of his time at or near the front entrance.

On the agent and associate’s way out Security 1 wished the agent and associate a good evening.

Although it appeared that only staff and a few friends of staff walked through the back door of the establishment that went into the back parking lot, the agent warns that there was no staff member watching that entrance/exit throughout the evaluation.  The agent notes that this is an easy area for underage individuals to enter the establishment and be assumed as having been IDed by the servers and bartenders.

Overall, the agent is not sure whether or not the security staff was short just for that evening or if only one staff member was scheduled.  The agent also does not assume that Security 1 was necessarily late.  Nonetheless, the agent does warn that the establishment was not being watched over in the way security staff would and should, IDing all patrons at the door and watching all entrances.  Such responsibilities should be handled, therefore, by the rest of the staff watching for incoming patrons through the back entrance and IDing all patrons as they are served, however, this did not appear to be the case either, causing the establishment to have face the risk of serving underage and/or intoxicated patrons.

Food and Beverage Summary

When the agent and associate entered the establishment there was no security working at the door.  The agent and associate were, therefore, not IDed upon initial entry into the facility.

The agent and associate sat at a table and were greeted by Xxxxx and Xxxxx.  Xxxxx placed down beverage napkins and asked the agent and associate what they would like to drink.  The agent ordered a water and the associate ordered a corona.  At this point the associate was IDed, however, the agent was not due to the fact that the agent only ordered water.

In addition the agent asked Xxxxx if the agent and associate could have another menu since there was only one on the table.  Xxxxx did not appear to understand why the agent wanted another menu, and then assumed based on the disheveled appearance of the first menu, that the agent wanted a cleaner menu. Nonetheless, the agent wanted an additional menu for the associate to look at as well.

When Xxxxx returned with the corona the agent and associate ordered nachos as an appetizer and stated that they would continue to browse the menu to look for larger items.

Ten minutes later the nachos arrived, served in a large plastic basket on top of a wax sheet.  There was cheese sauce drizzled over the chips, a handful of sliced jalapenos, a handful of diced tomatoes, and a large dollop of sour cream.  The agent and associate were extremely disappointed with the nachos, however.  The nachos came out barely room temperature and it was obvious that the jalapenos and tomatoes had just been sprinkled onto the chips, instead of having some salsa or pico de gallo on the chips, giving the nachos a more complex flavor.  Instead the nachos were very basic and cold, both the agent and associate feeling they could make better nachos in their homes with basic ingredients.

When the agent was finished with his first beverage Xxxxx returned and asked if the agent and associate were interested in additional beverages.  The associate ordered another Corona.  The associate and agent were also ready to order their food at this point.

The agent asked Xxxxx what the “healthy heart special” was, which she did not know.  Xxxxx asked Xxxxx and Xxxxx was not aware either.  Xxxxx directed Xxxxx to ask the MOD who informed her that it was a pesto chicken meal.

When Xxxxx returned with the information the associate placed an order for the Social Burger with fries and the agent placed an order for the loaded grilled cheese with fries.

Nine minutes later the agent realized that the agent had forgotten to ask for the Grilled cheese without the pesto sauce.  The agent flagged down Xxxxx and apologized, informing her of the modification.  Xxxxx ran upstairs to inform that chef and quickly returned stating that the agent need not worry and that Xxxxx had caught the chef just in time.

16 minutes after the second course was ordered it was delivered by Xxxxx.  Xxxxx asked if the agent or associate needed anything else.  The agent asked for a coke.  Xxxxx left to retrieve the coke but shortly returned stating that the syrup was low and needed to be changed.  Xxxxx stated that the agent would receive her beverage as soon as the coke was changed.  Several minutes later the drink was delivered.

The agent’s food was very good.  The grilled cheese served on soft, thick bread, with hot, thick, gooey cheese in the center.  The fries were hot and crisp with a soft center.  Overall, the agent’s meal was very satisfying.

The associate’s meal was okay but not impressive.  Again the associate felt that the burger was comparable to a burger the associate would make for himself at home.  The meat was good, and cooked as per the associate’s request.  The bun was soft and warm.  There was nothing in particular that was wrong with the meal, however, there was nothing particularly noteworthy either.

When the agent and associate were finished with their meals the agent requested the check.  The bill was presented in a clean check presenter with seemingly accurate charges.  Upon closer examination the agent noted an odd discount on the bill that did not pertain to any problem the agent and associate had.

The agent provided a credit card for the bill, which Xxxxx promptly ran and returned.  At this point the bill was returned with a receipt to sign, however, without a customer copy.

Overall the agent thought that Xxxxx was working very hard to provide the best service with her level of training.  The food, however, was mostly disappointing and the kitchen appeared to be taking an inappropriate amount of time considering the low level of business.

 

Promotional Addendum:

During the evaluation there were three promotional models working to promote Bacardi.  The MOD made two separate mixtures with Bacardi; one with coke, and one with juices.  At this point the coke syrup was already low and, unaware of the issue, the MOD poured the shots with what tasted like watered down coke.  This was evident in the flavor of the shots provided by the models.

Due to the fact that the agent had not ordered an alcoholic beverage and, therefore, had not been IDed, when the agent did receive Bacardi shots from the promotional models the facility ended up serving a patron that had not been verified.  Although the agent is of legal age to drink, the agent warns that such slip-ups run the risk of serious penalties.  The agent feels that all staff should always ID patrons, especially when security is not checking IDs at the door, and, additionally, especially when promotional models are handing out free shots.

MOD Addendum:

MOD-  Caucasian male, approximately 5’7, wearing a black suit, black shirt, and ablack large, wool hat/beanie.

At 10:28pm the MOD poured and served to pink, mixed shots to the Bacardi Promo Girls.  Neither shot was accounted for in the POS.

At 11:15pm the MOD served the promo girls three large shots that appeared to be small glasses of an ADIOS mixture, possibly the equivalent of 2-3 ounces.

At 11:55pm the MOD poured and served 4 more mixed shots, one for himself, and three for the promo girls.

Although in accordance with the expectations of the MOD provided by the business owners, the MOD may have the ability to provide free shots and not have to account for them, the agent still warns that Promotional Contracted Models are still considered patrons regarding alcohol consumption.  After having consumed over 6 ounces of mixed drinks in the form of 3 shots, within an hour and a half, the girls appeared to be comfortably intoxicated, however, if either of them drove from the establishment at midnight when they left, all three of them would have had a high BAC level and thus a dram shop liquor liability issue.

The agent also noted that throughout the evaluation the MOD appeared to be solely concerned with the promo girls and not concerned with the management of the business, in the Agent's opinion.

 

Michael Zenner - CEO      

Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014

 


BARTENDER THEFT: Bar Theft, Intoxicated Patrons, Free Drinks for Friends, Bartender Pockets Money

March 3, 2014 00:16 by administrator

BARTENDER THEFT: Bar Theft, Intoxicated Patrons, Free Drinks for Friends, Bartender Pockets Money

 

Bartender Summary                                                                                                                                                                                                                                      

·       Bartender 1:  Xxxxx, Caucasian fem ale, about 5’5”tall, thin, long blond curled hair, wearing a black bustier, a black jacket and a black skirt. (Pictured)

·       Bartender 2:  Xxxxx, Caucasian female, about 5’4”tall, thin build, long straight blond hair worn up on the sides, wearing a black and gray striped shirt and a black skirt.

·       Bartender 3:  Caucasian male, about 5’7”tall, stocky athletic build, short light brown spiky hair, wearing a black shirt and black pants with  a sweat band and church key on his arm.

·       Bartender 4:  Caucasian male, about 5’9”tall, thin build, short dark hair, wearing black rimmed glasses, a black hoodie with the hood on and black pants.

·       Bartender 5:  Caucasian male, about 5’8”tall, medium build, short dark hair, wearing a black shirt and black pants.

·       Bartender 6:  Caucasian female, about 5’6”tall, long straight brown hair, wearing a black shirt and black skirt.

·       Bartender 7:  Xxxxx, Caucasian male, about 5’11”tall, large build, short dark hair, facial hair, dark rimmed glasses, wearing a dark shirt and pants.

·       Bartender 8:  Caucasian male, about 5’9”tall, medium build, short dark hair, wearing a black shirt and black pants

·       Bartender 9:  Caucasian female, about 5’7”tall, thin build, long dark curled hair, wearing a black bustier and a black skirt.

·       Bartender 10:  African American female, about 5’5”tall, thin build, long dark hair in a ponytail, wearing a black bustier and a black skirt.

In this summary the downstairs Radius bar will be referred to as bar 1, the downstairs Xxxxx bar will be bar 2 and the upstairs Xxxxx bar will be referred to as bar 3.  Bartender 10 was at the upstairs Xxxxx bar which was not evaluated due to the fact agent could not get to the bar as this area was extremely crowded.

Agent approached bartender 1 at bar 1 upon entering the establishment.  She looked over at agent, leaned forward and asked what she could get agent to drink.   Agent placed a drink order and Xxxxx quickly made the drink using the proper recipe.  She poured about a 6 count pour for this drink.  She served it to the agent and gave agent a price.  Agent gave her a card and she went to the POS rang in the drink and processed the payment.  She returned the credit card receipt in a clean black check presenter.

When agent’s drink was empty Xxxxx asked if agent would like another.  Agent said yes and she quickly made the drink and processed the payment in the same fashion as above.

Some observations made while at bar 1:

At 11:56pm Two Caucasian females that appeared to be Xxxxx’s friends approached bar 1 and she excitedly said hello to them.  She then poured each of them a double vodka cranberry tall.  No money was exchanged nor was anything rang up in the POS.

At 12:00am a Caucasian male and female couple approached the bar and the male shouted Xxxxx’s name.  He said he wanted a bottle of champagne and Xxxxx repeated the order.  He said yes and said “give it to me for $40” Xxxxx said she couldn’t do that.  She got the bottle of champagne, opened it and then served it to the couple.  She then took the $100.00 bill from the male patron and went to the POS where she entered an open charge of $45.00.  She then gave the male patron the proper amount of change back.  He tipped her what appeared to be a large sum and she put the cash into the tip jar.

At 12:03pm an African American male patron approached the bar.  Xxxxx happily waved to him and grabbed his hand.  They talked which agent could not over hear.  Agent then saw Xxxxx move to the well and proceed to make 12 double shots in tall glasses.  The shots were made with vodka, triple sec, cranberry juice, additional liquor and other ingredients agent could not recall.  The shots filled each glass 2/3 to ¾ full.  She made these shots in 4 separate batches and as she would make 3 she would handle them to the man and he would hand them back to the crowd standing behind him.  When she served the last shots Xxxxx waived off the man and then went to the POS.  Agent saw the screen display VOID then she tapped a square about 4 times and closed the screen.  Agent is unsure exactly what she put in the POS but it was not 12 double shots.   There was no money transferred, not even a tip that agent saw.

Around 12:08pm Xxxxx served 2 Caucasian females in their early 20’s standing at the bar.  She served them 5 drinks at one time; the drinks sat in front of the 2 girls and agent did not see the drinks distributed to anyone else.  About 3 minutes later Xxxxx served these same 2 girls each a fireball shot.  That is 7 drinks in 3 minutes for these 2 young ladies.  She did ring all these drinks into the POS.

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 12:24pm a Caucasian female approached Xxxxx and asked for a vodka cranberry.  Xxxxx poured the female Absolute without asking for a preference.  She then rang up the drink at the premium price.

Agent noticed all bartenders at this bar using cups or tins as ice scoops.  They all appeared to pour a 5-6 count pour per regular shots.

Bartender 4 was at the well facing the dance floor down from Xxxxx and Xxxxx.  Agent was wondering what his actual job was as he was seen standing behind the bar dancing and getting up on the reach in cooler to dance the majority of time agent was at the bar.  Around 12:20am agent finally saw him pour a couple of drinks for patrons.

Agent observed bartender 3 and bartender 5 from afar.  They appeared to ring in every drink and to stay busy.  Agent did not see either one with hands in the tip jar or waiving patrons off.

Agent then moved on to bar 2.  Agent approached the bar and was immediately greeted by bartender 6.  She was very friendly, said hello and asked agent what she could agent get to drink.  Bartender 6 quickly made and served agent’s drink.  She gave agent a price.  Agent gave her a credit card and she went to the POS, rang up the drink and gave agent the receipt to the agent in a clean black check presenter.  She thanked the agent.  Bartender 6 could not find an ingredient for agent’s drink so agent changed the drink.  Bartender 6 quickly adapted and made agent the second choice.

 

Observations made at bar 2.

Agent observed bartender 6 with other patrons and she seemed to serve all other patrons in the same fashion as agent.  Agent also observed bartender 8 from afar.  He appeared to ring in all drinks served.  They both were seen to pour a 4-6 count pour and used cups or tins as ice scoops.

Around 12:40am agent saw Xxxxx walk behind bar 2 and talk with bartender 8 and Xxxxx.

About 12:51am Xxxxx began breaking down his well by the patio entrance.  At around 12:57am 3 patrons walked up; 2 Caucasian males and 1 Caucasian female.  They appeared to know Xxxxx and he told them he was getting out of there.  He then served them 2 shots of Jager and a shot of Fire ball.  He did not move to the register or collect any money.

The patrons stayed at the bar and talked to Xxxxx.  At 1:00am Xxxxx gave each of them a bottle beer.  The blond male then gave Xxxxx money.  Xxxxx looked around and then put the money into his pocket.  Right after a Caucasian male patron walked up to the well and placed an order with Xxxxx.  Xxxxx made and served the drink and went to the POS.

Agent then went onto bar 3 upstairs.  Agent approached the bar and was immediately greeted by bartender 9.  She smiled at agent and asked what she could get agent to drink.  Agent placed an order.  Bartender 9 made the drink incorrectly and served it to agent.  She did not use a cocktail napkin.  Agent gave her a credit card and she rang up the drink and gave agent the credit card receipt in a clean black check presenter.  She said thank you.

Agent observed bartender 9 to ring in every drink she made.  She poured about a 5 count pour.  Her hands were never in the tip jar and she attempted to keep the bar top clean.  Bartender 9 appeared friendly and to do a good job.

Agent left through the Xxxxx side of the establishment when agent left Xxxxx was behind the bar at Xxxxx’s well and appeared to be working that well.

Security Summary

There were several members of security seen inside and outside the establishment; way too many for agent to describe.  They all presented well and were dressed professionally.  Agent personally spoke with the member at the VIP ropes who was a tall male with a bald head wearing a dark suit.  He seemed friendly enough and directed agent to the will-call table.  Upon leaving 2 different security members told agent to have a good night.

There were no problems that agent is aware of.

There were a lot of really drunk patrons noticed by the agent.  Agent witnessed two separate females in the ladies room who could barely stand.  One of them almost fell twice but her friend caught her.  Over serving was quite evident.  With the amount of people in the establishment this could be quite dangerous.           

                                                                                                                                                                                                                                                                                           

TITLE 4, CHAPTER 3

4-244. Unlawful acts

14. For a licensee or other person to serve, sell or furnish spirituous liquor to a disorderly or obviously intoxicated person, or for a licensee or employee of the licensee to allow or permit a disorderly or obviously intoxicated person to come into or remain on or about the premises, except that a licensee or an employee of the licensee may allow an obviously intoxicated person to remain on the premises for a period of time of not to exceed thirty minutes after the state of obvious intoxication is known or should be known to the licensee in order that a nonintoxicated person may transport the obviously intoxicated person from the premises. For purposes of this section, "obviously intoxicated" means inebriated to the extent that a person's physical faculties are substantially impaired and the impairment is shown by significantly uncoordinated physical action or significant physical dysfunction that would have been obvious to a reasonable person.

                                                                                                                                                                                                                                                           

Food and Beverage Summary

At bar 1 agent ordered 2 identical rounds.

A dirty martini and Bud Light bottle.  The martini was made with the well vodka and olive juice from the fruit tray.  The martini glass was chilled and the martini well shaken.  It was served with 2 olives on a skewer.  The martini was cold and tasted fine.  The Bud Lights were served cold and fresh.  Agent was charged $16.00 for each round.

At bar 2 agent ordered a dirty martini.  Bartender 6 could not find any olive juice and had only poured the vodka in the tin.  Agent told her she could just make it a Cosmo.  She asked if agent was sure and agent said yes that it sounded good.  She then made the Cosmo and served it up in a chilled martini glass and garnished with a lime twist.  Agent was charged $6.00 for this drink.

At bar 3 agents ordered another Cosmo.  Bartender 9 filled a short glass with ice, poured well vodka and cranberry juice then put a straw in it and served it to agent.  This was a vodka cranberry and in no way a Cosmo other than sharing the vodka and cranberry in common.  If she did not have martini glasses agent feels she should have said something.  Agent was charged $8.00 for this drink.

There was quite a discrepancy in the difference of prices and at each bar agent was served well vodka, as this might be representative of the bartenders book boosting drinks for more profits.    

Michael Zenner - CEO      

Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)

liquorassessment.com

PO BOX 995 Gilbert AZ 85299

Office: 480-777-1919

Toll Free: 800-880-0811

© Hospitality Checkpoint LLC 2014

 


Bartender Theft, Liquor Liabilty Issues, Dram Shop Issues

March 2, 2014 19:26 by administrator

BARTENDER THEFT: Strip Club Cabaret, Bar Theft, Liquor Law Violations, Intoxicated Employees

 

Facility Summary   

                                                                                                    

When the agent and associate approached the facility from Xxxxx, the agent and associate wondered for a moment if the facility was even open.  The front doors were closed, there were no items in the front area of the facility to imply it was open, such as a space heater or sign, and although there were few cars in the front and back the facility, overall, it appeared empty and quite.


Through the front doors of the establishment, the host area was dark and vacant as well.  The small desk area had a basket of mints.  To the left of the host desk, a doorway opened up to the main room.


A bar ran along the front left corner of the establishment.  Several stools lined the outside of the bar allowing for patron seating.  There were two POS monitors on either side of the bar, the right of which was being used during the evaluation.  The back area of the bar was messy and full of personal items (Please see Bartender Summary for details).

Along the left wall was an ATM machine, and the restrooms were located in the back left corner of the facility.  No restroom attendant occupied either restroom; however, both restrooms were clean, neat, and fully stocked with paper products and soap.


The DJ booth was located in the left back corner of the facility as well, with a cut-out window at the top of the booth to allow the DJ to look out to the stage and crowd.  Throughout the evaluation, the DJ played a variety of upbeat rock, R&B, and pop music.  The music was played at a comfortable and appropriate level.


The DJ himself was barely audible, however.  His statements sounded very garbled and unintelligible based on the fluctuations in pitch in his “DJ voice” and lack of volume of the microphone.  In addition, a serious integrity issue was observed that was performed by the DJ (Please see Bartender Summary for details).


To the right of the DJ booth and extending from the right back corner of the room was a large VIP area that was separated by large, red, sheer drapes hanging from the ceiling.  In addition, a small VIP area was located in the front right corner of the facility with the same red, sheer drapes creating the walls of the room.  In between the two VIP areas and along the right wall was a line of lap dance chairs facing the crowd.  Behind the chairs was a chair-to-ceiling mirror.


In the center of the room toward the back half of the room was a large rectangular stage with a spinning pole in the center.  The stage was raised on a high platform.  Along the sides of the stage were rectangular VIP tables with “reserved” tents and long bottle service menus standing upright.


A small, circular second stage was located in the front of the room toward the bar.  This stage was low to the ground and surrounded by a padded circular shelf with cup holders built into the base.  This stage was not used during the evaluation.


In between the front of the main stage and the second stage, several small tables were available for additional seating.  Each table had three chairs pushed in and facing the stage.


Overall the facility was relatively well maintained and appeared to have been barely touched after the clean up and organization from the night before.  Based on the exterior appearance of the facility, however, there was nothing welcoming about the facility nor anything that the agent felt would entice passing vehicles to stop by.

 

 

 

Bartender Summary       

                                                                                            

·       Bartender 1: Receipt read “Xxxxx”; Caucasian female, approximately 5’5” tall, thin build, with long brown hair, wearing a dark grey “Xxxxx’s” t-shirt, black leggings, and black sneakers.


The agent and associate walked into the bar and stood waiting for their eyes to adjust.  The agent and associate were approached by Bartender 1, who had come out from behind the bar, and told the agent and associate they could sit wherever they pleased and she would come to them to serve them.  The agent and associate took a seat at one of the tables and Bartender 1 walked over to the agent and associate.


Bartender 1 asked us what we would like to drink, and the agent and associate placed drink orders (Please see Food and Beverage Summary for details).  Bartender 1 repeated the order for confirmation and left to pour and retrieve the beverages.


Bartender 1 returned, placing the beverages in front of the agent and associate without beverage napkins.  Bartender 1 stated the price of the beverages.  The agent provided a credit card, and Bartender 1 asked if the agent would like to open or close the tab.  The agent stated that they wanted to open a tab and Bartender 1 asked the agent for an ID in order to hold the card.


Bartender 1 did not ID the associate at all, and although Bartender 1 did take the agent’s ID she did not look at it prior to serving the agent and associate liquor. Furthermore, she did not appear to be concerned with the age of the agent at all, but instead took the ID solely to hold the card.  The agent feels that a cash payment would have prevented Bartender 1 from viewing the agent’s ID entirely.  Neither the agent nor the associate were over 35 and, therefore, should have been ID’d.


Bartender 1 took the card and ID and walked away.  At no point during the evaluation did Bartender 1 formally introduce herself or give the agent and associate her name.

While seated at the table, the agent noted that Bartender 1 decided to sit on the outside of the bar, next to a customer with whom she had been and would be flirting throughout the evaluation.  This patron was a tall African American man with dread locks and a beard, wearing a long-sleeved shirt, sweat pants, and flip flops with socks.  The bartender took a position on the opposite side of the bar at 4:30pm and she returned to this position periodically throughout the evaluation.


Later in the evaluation, the agent and associate approached the bar to order an additional beverage (Please see Food and Beverage summary for details).  Bartender 1 immediately asked if the agent wanted to close the tab.  The agent was surprised, feeling that a more appropriate promotional response would be to ask if the agent wanted another beverage instead of bringing attention to the idea of leaving the establishment.  Instead, an additional beverage was ordered.


Although Bartender 1 quickly provided the associate the beverage, Bartender 1 neglected to place this beverage on the tab and, therefore, the beverage was never paid for.  The agent is sure this was not an unspoken comp’d beverage but, instead, an error of neglect on Bartender 1’s part.

This beverage was served with a beverage napkin.


The agent noted that the back bar area was covered with Bartender 1’s personal bags and possibly some of the DJ’s items.  The agent noted a purse by the register, a large over-sized bag in the center of the back bar area, and a laptop computer bag next to the large bag.

The agent also observed several integrity issues:


At 4:54pm while Bartender 1 was sitting at the bar next to the customer with whom she was flirting, the DJ walked behind the bar and poured three mixed shots, distributing one to Bartender 1, one to the patron with whom she was sitting, and keeping one for himself.  The patron, the DJ, and Bartender 1 took the shots.  None of the beverages were paid for or accounted for on a comp tab.  The agent noted that the DJ and Bartender 1 behaved as if this was common practice. ths is also an ADLLC Violation.


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.

At 5:15pm Bartender 1 served herself and the patron with whom she was flirting two large shots of straight Peach Ciroc.  Neither of these shots was paid for nor accounted for on a comp tab.

Bartender 1 was noted to almost immediately pick up her cell phone and text as soon as the patron with whom she was flirting walked away to use the restroom or make a call outside.

While talking to the patron with whom she was flirting, Bartender 1 complained several times that she was “so bored”.

Bartender 1 and the patron were also overheard several times making fun of Xxxxx, making statements such as “crack kills” and “gotta love heroin”.  The agent feels that not only should staff never make fun of other staff as it portrays a negative impression of the establishment, but, more importantly, if Bartender 1 was obviously aware of Xxxxx’s state of intoxication, it is Bartender 1’s responsibility to cut her off and ensure she leaves the property within the allotted and legally required amount of time.

 

TITLE 4, CHAPTER 3

4-244. Unlawful acts

14. For a licensee or other person to serve, sell or furnish spirituous liquor to a disorderly or obviously intoxicated person, or for a licensee or employee of the licensee to allow or permit a disorderly or obviously intoxicated person to come into or remain on or about the premises, except that a licensee or an employee of the licensee may allow an obviously intoxicated person to remain on the premises for a period of time of not to exceed thirty minutes after the state of obvious intoxication is known or should be known to the licensee in order that a nonintoxicated person may transport the obviously intoxicated person from the premises. For purposes of this section, "obviously intoxicated" means inebriated to the extent that a person's physical faculties are substantially impaired and the impairment is shown by significantly uncoordinated physical action or significant physical dysfunction that would have been obvious to a reasonable person.

 

Overall, the agent felt that Bartender 1 completely neglected almost all aspects of her job and its responsibilities.  As a regular patron, the agent would hope that Bartender 1 was not working if the agent ever decided to return.

 

 

Dancer Summary

 

Dancer 1: Possibly Named Xxxxx; African American female, approximately 5’6” tall, thin build, with black hair worn up in a side bun, wearing a black bra, a green lace thong, and black boots.

Dancer 2: Caucasian female, approximately 5’5” tall, medium build, with long brown hair, wearing a matching green and black thong and bra, and black heels.

Dancer 3: Named Xxxxx; Caucasian female, approximately 5’7” tall, thin build, with blonde hair worn up in xxxxxxxxxx  up-do, wearing a black bra, black ruffled underwear, black thigh highs, and clear heels.

Dancer 4: Caucasian female, approximately 5’4” tall, medium build, with blonde hair, wearing a white thong white bra, white heels, and a knee brace.

Throughout the evaluation there were only four dancers working; however, at no point during the evaluation were all four dancers out on the floor at the same time.  Although there were few dancers on shift to begin with, only having two or three out on the floor at a time caused the establishment to be even less appealing.

Overall the dancers were not very friendly or welcoming.

Dancer 2 was observed either off of the floor in the back area or sitting by herself against the right wall in a lap dance chair, watching TV and pouting.  She was not observed talking to any customers or employees and sat with her arms and legs crossed watching TV.  When she was called onstage to perform her set, she did so with minimal enthusiasm and appeared entirely bored.

Dancer 4 was initially observed talking to customers at the bar when the evaluation began.  She performed an enthusiastic set, doing pole tricks and flirting with the few customers in the establishment.  She did not approach the agent and associate however.

Dancer 1 performed her set enthusiastically as well, doing several pole tricks and dancing around the stage for the few patrons seated at the bar.  Dancer 1 was observed exiting the VIP area in the beginning of the evaluation, having just performed a dance, however was not observed talking to any other patrons thereafter and did not approach the agent and associate.

The only dancer that did approach the agent and associate, as well as every other patron in the establishment, was Dancer 3, Xxxxx.  Dancer 3, however, was clearly intoxicated.  Her movements on stage and her physical appearance, including the appearance of her pupils caused the agent to believe Xxxxx was extremely high and possibly drunk as well.

 

 

TITLE 4, CHAPTER 3

4-244. Unlawful acts

14. For a licensee or other person to serve, sell or furnish spirituous liquor to a disorderly or obviously intoxicated person, or for a licensee or employee of the licensee to allow or permit a disorderly or obviously intoxicated person to come into or remain on or about the premises, except that a licensee or an employee of the licensee may allow an obviously intoxicated person to remain on the premises for a period of time of not to exceed thirty minutes after the state of obvious intoxication is known or should be known to the licensee in order that a nonintoxicated person may transport the obviously intoxicated person from the premises. For purposes of this section, "obviously intoxicated" means inebriated to the extent that a person's physical faculties are substantially impaired and the impairment is shown by significantly uncoordinated physical action or significant physical dysfunction that would have been obvious to a reasonable person.

 

 

When Xxxxx finished her set on stage she was observed approaching the bar and ordered a gin and tonic.  Xxxxx walked from the bar with the freshly poured beverage and came directly to the agent and associate who were seated at a table.  Xxxxx introduced herself and unknowingly spilled her beverage all over the associate’s lap.  Xxxxx was slurring her words terribly and barely stood up straight.  The agent was shocked that she was w