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Bartender Theft - putting all stolen money for drinks/tips into the bartender tip jar.

November 15, 2010 18:19 by administrator

Bartender Summary

The agent observed the following bartenders during the noted evaluation:

  • Bartender # 1:  Xxxxx; Caucasian Male, late 20’s, medium build, 6’0” with short blonde/light brown hair.  Gave name when serving the agent.  Wore a Cardinals jersey and jeans.
  • Bartender # 2: Xxxxx; Caucasian Male, late 20’s, slim build, 5’5” with dark brown hair.  Wore a green Eagles jersey
  • Bartender #3:  Caucasian Male, mid 30’s, stocky to muscular build, 6’2” with short black spiked hair.  He wore a sports jersey and often used the whistle and air horn.  He wore a Cardinals Jersey for #34 Wilson.

The agent was greeted as he approached the bar by Xxxxx.  He immediately gave his name and asked what he could do for the agent and the agent’s guest.  He did not request a liquor preference, and did not try to up sell at this time.    He simply took the order, turned and put the drink order into the computer, made the drink and then returned for form of payment.  

Several bartenders were working that evening and seemed to be interchangeable throughout the evening.  Xxxxx seemed to be the one constant.  All of the bartenders seemed to be having fun, enjoying themselves and working together as a team. 

All of the bartenders that evening used the jigger to pour out their liquor, however they were not precise, and ended up over pouring anyhow, effectively making the jigger useless.  They would fill the jogger with alcohol, continue pouring (tailing) the alcohol, as they poured the jigger in to the glass, and would continue pouring the alcohol as they moved from one glass to the other in the instance that they were making several of the same drink.

Xxxxx never used an ice scoop and often used his hand to finish scooping the ice into each glass he was filling.  This is a health hazard for the bar and could get many people sick. It’s an AZ health Code Violation, a rookie thing to do, and more so, just plain gross.

All of the three bartenders mentioned above would ring in the drink orders after the order was placed and prepared.  They all were consistent about walking over to the computer with the form of tender and inputted the order.  They were all consistent in this regard. 

The bar back area was clean for the most part.  Xxxxx had his cell phone laying to the left of the cash register and he often checked it. 

Throughout the evening all three bartenders mentioned above serviced the agent.  Both Xxxxx and Xxxxx were friendly and introduced themselves, and attempted to make small talk with their customers.  Bartender 3 was a bit gruffer and less personable.  He looked more bothered to be there.  He did not have the friendly demeanor that the rest of the staff had.

When the agent ordered the second round of drinks Xxxxx made a suggestion for an up sell.  The agent agreed to go with his suggestion.

The interactions between the bartenders and cocktail servers seemed seamless.

Please see the Food and Beverage Section for more information.

Food and Beverage Summary



The agent’s associate ordered a vodka and sprite.  This was served to the agent’s associate in a short rocks glass.  The pour count was appropriate, and the correct amount was charged.  The agent handed Xxxxx cash for the round and told him to keep the change.  The agent wanted to see if Xxxxx would attempt to pocket the money due to the fact that he made the drinks before ringing it in to the system.  Xxxxx walked over to the computer, and then threw the money all in to the tip jar. 

The agent then approached the bar a second time.  Xxxxx quickly came over noticing that he had served the agent before.  The agent placed an order for a vodka sprite again, Xxxxx then mentioned that vodka was on a $2 special that evening and asked if the agent would like to make it a double for $4.  The agent agreed.  The pour count for this drink was very heavy.  The agent again handed him cash and told him to “keep the change.”  Xxxxx once again went to the POS but put all the money in to the tip jar. 


Michael Zenner - CEO      
hospitality checkpoints Inc.  (blog)
Hospitality Checkpoint PLLC
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