| One of the easiest ways to loose money in a bar or | | | | the third drink. |
| restaurant is to not pay attention to what your | | | | Adds drinks to spill, over ring & voids sheets, keeps |
| bartenders are up to, when a bartender decides to | | | | the cash. |
| steal (for whatever reason) it is only a matter of | | | | Gives away or under charges customer for a bigger |
| time until thousands of dollars are walking right out | | | | tips |
| the door. | | | | Refilling bottle, bartender adds water to bottle to |
| Short ringing, the bartender will under ring the order | | | | make up the difference. |
| and keep the difference. | | | | Down selling, bartender will sell well for call for |
| The bartender will log in using stolen code of another | | | | premium prices. |
| employee. | | | | Not giving correct change to customers. |
| Claim that a customer skipped out on a tab. | | | | Duplicate charge on customer's credit card, Changing |
| Bartender brings in their own bottle and keeps the | | | | the total on the credit card, Charging a credit card |
| cash. | | | | that was found. |
| Bartender will short pour regular drinks to make up | | | | Saying the opening till was short. |
| for drinks he sold and keeps the cash. | | | | Not ringing in draught beer sales |
| Free pours flavoring as main shot. | | | | X-ing out register tape early, checking for and |
| Free pour "Ring top" the top is defective and free | | | | pocketing the overage. |
| pours allowing the bartender to over pour. | | | | Adding drinks to customers tabs. |
| The bartender and cocktail waitress are working | | | | Grabbing customers change when customer is not |
| together to short customers. | | | | looking. |
| Pours 2 shots for a 3 drink mix, keeps the cash off | | | | |