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Brown Cafe UPS Forum
Lighten UPS
Who can help with a logo ? Dizzee, maybe ???
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<blockquote data-quote="pickup" data-source="post: 861255"><p>Yes, this is rather common, cash passing through the hands of employees sometimes doesn't make it to the till.</p><p>Obviously, since you caught onto the scheme, you have some ways of verifying if your employees are doing the right thing.</p><p>Count what is on hand, the number of patties, hotdogs, sodas waters etc. If you start out with x amount of inventory and end up with y at any given point, the money on hand should reflect what left your inventory. Get to know your stock and position it in such a way that every time you count the money you will be able to determine if there are any shortages just by quickly looking at your stock.</p><p></p><p>Theft and avarice is a common thing in this business. This is why many a celebrity have found that having "successful" restaurants with their names on them means squat when they are on not on site to notice all the stealing going on. While this sort of thing can't be totally eliminated you can use the avarice part to your advantage. Pay your workers well if you can. They can do the math too and can tell if you are making a lot of money. Perhaps something of a bonus for them if your sales exceed a certain amount . For every sale above a set amount, they earn a small percentage- nothing that will really affect your bottom line but something that translates into a tangible reward for them at the end of the day . Obviously, if you have a bad day, then they do too. If you have a good day, then they get to wet their beaks as well.</p><p></p><p>I am glad you are doing well, Mr. Klein. I hope for your continued success.</p></blockquote><p></p>
[QUOTE="pickup, post: 861255"] Yes, this is rather common, cash passing through the hands of employees sometimes doesn't make it to the till. Obviously, since you caught onto the scheme, you have some ways of verifying if your employees are doing the right thing. Count what is on hand, the number of patties, hotdogs, sodas waters etc. If you start out with x amount of inventory and end up with y at any given point, the money on hand should reflect what left your inventory. Get to know your stock and position it in such a way that every time you count the money you will be able to determine if there are any shortages just by quickly looking at your stock. Theft and avarice is a common thing in this business. This is why many a celebrity have found that having "successful" restaurants with their names on them means squat when they are on not on site to notice all the stealing going on. While this sort of thing can't be totally eliminated you can use the avarice part to your advantage. Pay your workers well if you can. They can do the math too and can tell if you are making a lot of money. Perhaps something of a bonus for them if your sales exceed a certain amount . For every sale above a set amount, they earn a small percentage- nothing that will really affect your bottom line but something that translates into a tangible reward for them at the end of the day . Obviously, if you have a bad day, then they do too. If you have a good day, then they get to wet their beaks as well. I am glad you are doing well, Mr. Klein. I hope for your continued success. [/QUOTE]
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Who can help with a logo ? Dizzee, maybe ???
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