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Better to hear about atrocious service from us than on a Yelp! posting.

March 13, 2015 03:42 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

Server:  Xxxxxx male, about xxxx, xxxxxxx light facial hair, wearing all black clothing, light brown hair, longer than traditional male cut, towel hanging on back of pants

The Agent and Associate seated themselves as was directed by the Host.  About 3 minutes afterwards the Agent and Associate were greeted by the Server.  The server did not provide his name nor did he ask if this was the Agent and Associate’s first time visiting the restaurant.  According to the receipt, the Server’s name was listed as “xxxx xxxxxx.”

The Server asked for the Agent and Associate’s drink order.  The Agent stated that the Agent was considering a specific specialty cocktail.  The Server quickly said “it’s horrible!” The Agent asked why he thought so and the Server responded “look at the ingredients.”

A drink order was placed.  The Server returned with the beverages shortly after.  Coasters were not used for any of the beverages.

The Server returned several times to ask if the Agent and Associate were ready to place a food order.  The Agent and Associate were not ready to place a food order.  The Server did not attempt to suggest any specific entrées or appetizers.

The Agent and Associate placed a food order.  The Agent and Associate also asked what time the kitchen would close as the Agent and Associate wished to order a dessert.  The Server stated that even after the kitchen closed he could still serve dessert.  He explained that the dessert that the Agent and Associate wanted was “just microwaved” and that he could do that.

The salad to one of the entrées was served about 5 minutes after that.

The Server did not provide any utensils or napkins before the salad was served.  The Agent and Associate attempted to request utensils but did not see the Server for several minutes.

A few minutes later the Busser brought out the entrées and the Agent and Associate requested utensils.  Entrées were brought out 13 minutes after the order was placed.

Shortly after that the Server returned with utensils.

 
At this time there was something found to be wrong with one of the dishes (see Food and Beverage section).  The Agent and Associate informed the Busser as he was walking by the area.  The Busser informed the Server and the Server returned to address the problem.

The Server later returned with the Manager and he addressed the problem as well.

The Server checked back during the meal a couple of times.

The Server asked the Agent and Associate if they still wanted to order dessert.  The Agent and Associate placed a dessert order. 

No coffee or after dinner drinks were offered.

Dessert was served about 4 minutes after ordering.  About 5 minutes after, the server returned to check on the Agent and Associate.

The server was friendly but really lacked professionalism.

At the end of the visit the Server personally shared that he was “normally not scheduled to work and that he would rather not be here today.”

The check was requested and processed in a timely manner.  The dish with the problem was comped.

The dessert was not included in the bill.

Michael Zenner - CEO      
Hospitality Checkpoint LLC
hospitalitycheckpoint.com

bartheft.com  (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-7056
Toll Free: 800-880-0811


Bartender Theft Detection Agent (Chicago, Los Angeles, New Your City, Dallas, Phoenix)

March 5, 2015 18:16 by administrator

Bartender Theft Detection Agent
HOSPITALITY CHECKPOINT LLC


• Do you have bartending experience
• Server or bar/restaurant manager experience
• Comfortable playing a role
• Non-judgmental observer
• Fair and objective
• Excellent communicator with fluid writing skills
• Good memory for details
• Reliable meeting deadlines
• Follows specific direction
• Thorough and accurate with detailed paperwork
• Computer literate with Word, Excel, e-mail and attachments

 

Hospitality Checkpoint is a bartender theft detection spotter service company specializing in bartender theft detection and deterrents for the hospitality industry. Hospitality Checkpoint spots for bartender theft and evaluates service staff standards. We have performed integrity reports for restaurants, bars, clubs, and resorts throughout the country. Hospitality Checkpoint is in touch with the trends and norms of the vibrant dining, bar and hospitality industry. We expect quality reports and compensate accordingly. Good writing skills are a must at Hospitality Checkpoint.

Hospitality Checkpoint Agents are very carefully selected and chosen for the unique skills necessary to evaluate at the level expected. Meticulous screening and training are the norm, and they are professionals who understand the importance of integrity and what proper customer service means to the success of a bar or restaurant. Moreover, all of our agents must possess knowledge and years of experience in restaurants, bars, nightclubs, and resorts customer service industries in order to properly evaluate for theft and service concerns.

Please take a moment to view sample reports at our Hospitality Checkpoint BARTENDER SPOTTER SERVICES website www.HospitalityCheckpoint.com and see if you have what it takes to be a Hospitality Checkpoint Bar Spotter Service Agent. These are part time contracted positions and you can apply on-line at the website hyperlink APPLY NOW . Our Bartender Theft Blog can be viewed at: BARTHEFT.com Please follow the on-line process described -- No inquiry telephone calls please.


How The Boss May Be Quietly Pocketing Your Server's Tips

February 17, 2015 18:46 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

How The Boss May Be Quietly Pocketing Your Server's Tips

By Dave Jamieson

Laurie Zabawa says she'd been working at a Hilton Garden Inn in Bozeman, Montana, for seven years when the owners outsourced the management of the hotel in 2012. For Zabawa, the hotel's banquet manager, this meant that any parties that took place in the hotel would now be overseen by an outside firm, an Ohio-based company called Gateway Hospitality Group.

The banquet workers whom Zabawa oversaw weren't being let go, so the service-industry lifer says she took the change in stride -- that is, until Gateway explained the new policy on gratuities.

By tradition, when clients of the hotel ran up banquet tabs, they'd be subject to an automatic gratuity of 18 to 20 percent. That money was then distributed among the waiters, bartenders and other food workers who handled the event, according to Zabawa. For workers earning close to minimum wage, these tips could equal half their base pay, and they were essential to making a living.

But according to Zabawa and a lawsuit she's filed in Montana state court, after Gateway took over, the automatic gratuity was renamed a "service" or "setup" fee, and the house stopped distributing that money to staff. Zabawa claims that workers were told to sign papers accepting a new flat wage that didn't include gratuities. Most workers were given a nominal raise of about $1 per hour, but it didn't come close to making up for the lost tips, she says.

As banquet manager, Zabawa says she was tasked with implementing the new policy.

"It was awful," Zabawa, 50, told The Huffington Post. "Just imagine working there with those people for years. They were my family. It was horrible to go through, and I had no options."

Zabawa claims she was pressured to quit her job after telling management she believed the new policy violated Montana wage laws. She is suing over what she deems wrongful termination, and she's asked the court to declare the hotel's use of service fees illegal.

Hilton and the hotel's operator, Bozeman Lodging Investors, did not respond to requests for comment about Zabawa's allegations. Bob Voelker, Gateway's CEO and a Hilton veteran, told HuffPost he would not comment on ongoing litigation. According to the company's website, Gateway has contracts with at least 17 Hilton-brand properties in four states.

In the service industry, it's become fairly common for the house to present customers with a charge that's implied to be a tip for the workers -- only to turn around and keep that money for itself. Such add-on costs often come in the guise of a "service" fee, and the charge tends to match what most of us would associate with a typical gratuity.

For businesses, these fees often function as a surreptitious price increase, allowing them to charge customers more while maintaining the same base price. Though these fees don't go to workers, people like Zabawa believe their presence makes customers assume that the bartenders, servers and others who rely on tips have somehow been covered.

"I had employees who quit," Zabawa said. "They just weren't willing to work there anymore."

Zabawa's employees weren't the only workers feeling burned by such fees. In 2010, catering employees who worked the U.S. Open at Arthur Ashe Stadium in New York sued the concessions company there for allegedly pocketing a 21 percent service fee that was tacked onto customers' bills. The workers, who also claimed they were shorted on overtime pay, argued that the service fee was portrayed as a gratuity. The class-action lawsuit was settled in 2013 for $600,000.

As HuffPost reported in 2011, beer and hot dog vendors at New York's Yankee Stadium claimed they were victims of a similar scheme. The stadium's concessionaire, Legends Hospitality, was attaching a 20 percent service fee to the drink and food orders in the stadium's luxury boxes, but the vendors who sold those orders were only taking in 4 to 6 percent in commission. According to a lawsuit filed by the vendors, the remainder of that 20 percent fee was going to Legends, which, at the time, was jointly owned by the New York Yankees, the Dallas Cowboys and the investment bank Goldman Sachs. (After it was sued, Legends made clear on its menus that only a small portion of the fee went to servers.)

The practice has even made its way into the pizza delivery business. As HuffPost reported last year, Pizza Hut, Papa John's and Domino's now commonly tack nominal "delivery fees" onto the tabs of delivery orders. Those fees, which are usually between $1.50 and $3 a pop, do not go to the drivers, even though many customers forego a driver tip believing that they do. Many career drivers told HuffPost they believe the practice has helped depress wages in their field.

One former catering worker at the U.S. Open said the use of service fees not only hurts workers' paychecks, but also creates confusion and tension among clients.

"In this industry, it happens a lot. A client will have the assumption that the service fee is indicative of some type of gratuity going to the employee," said the worker, who asked to remain anonymous due to the litigation. "They're feeling that they're already being forced to pay a tip. A strange sort of animosity can build up between the client and the server."

Several states have recognized the problems stemming from service fees and tried to address them in their own ways, with laws now on the books in Hawaii, Massachusetts, Minnesota, Montana, New York and Washington state.

In Hawaii, any hotel or restaurant that tacks on a service fee is required to distribute that fee in full to employees. A similar statute in Massachusetts applies the same rule to the service industry at large, while also barring management from sharing in employee tip pools. In Washington state, service fees may be used, but receipts must show clearly how much of the fee goes to employees.

Recently, the hotel workers' union Unite Here has worked to insert language into local wage laws to ensure that service fees stay with workers. According to the minimum wage ordinance passed last year in Los Angeles, which established a $15 wage floor for large hotels in the city, any such fee belongs to the workforce, regardless of what management chooses to call it -- be it a "service charge," a "delivery charge" or a "porterage" fee, to name a few examples.

The Montana law, which would cover Zabawa's hotel, defines a service fee as "an arbitrary fixed charge added to the customer's bill by an employer in lieu of a tip." According to state code, such a fee "must be distributed directly to the nonmanagement employee preparing or serving the food or beverage or to any other employee involved in related services."

"Defendants admit they do not provide the 20% arbitrary fee to the nonmanagement staff members," Zabawa's lawyer, Jason Armstrong, wrote in a court filing, referring to Gateway and Bozeman Lodging Investors. "The question then becomes one of law; is the policy legal or not under the law?"

According to Zabawa, the hotel lost many of its servers under the new gratuity policy, since for them it effectively translated to a pay cut. Zabawa said she was simply instructed to hire new employees.

After workers lost their tips, one of the servers brought the language of the Montana statute to Zabawa, she claims in her lawsuit. Zabawa, in turn, took the server's concerns to a manager for Gateway. Zabawa alleges in her suit that she was then instructed to "write up" the "problem employee" and fire her. Zabawa says she refused.

Zabawa says she then lost her position as banquet manager and was switched to a sales job. In her lawsuit, she argues that leaving "was the only reasonable alternative" at that point. Under Montana law, such a voluntary termination could still be considered wrongful discharge if the employer created an intolerable situation.

After eight years at the hotel, Zabawa wound up working part-time at Pier 1 Imports before finding a new job in banquet work. Her income has taken a sharp drop, she says, but that's something she's managed to live with.

"I go to sleep at night knowing that I'm not apologizing [to my employees] and that I'm not sorry every day," she said.

 

 


Resort Lobby Bar

January 9, 2015 03:06 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

http://www.hospitalitycheckpoint.com/

BARTENDER THEFT:                                                                                                                                                                  

Bartender Summary                                                                                                                                 

·        Bartender 1- Xxxxx; Caucasian female, slim build, blond hair worn back, wearing a light blue uniform button down top.

·        Bartender 2- Xxxxx; Caucasian female, medium build, blond and brown hair worn back, wearing a light blue uniform button down top.

·        Bartender 3- Xxxxx; Caucasian female, slim build, short blond and brown hair, wearing a light blue uniform button down top.

She asked the Agent if they were ready to place their order and the Agent placed one with her.

She did not make any suggestions or mention any menu items by name.

The Agent asked her opinion about some of the menu items but she seemed to be quite picky saying that she had not tried many items since she did not like them.

The Agent’s food was delivered by Theron and Xxxxx did not check back for quite some time. The Agent informed Theron of an issue with their food which he fixed promptly. Xxxxx did not even seem to notice or say anything about the issue.

She seemed to be very overwhelmed and not to be smiling or very friendly.

She did not give the Agent any silverware and they had to flag her down to ask for some.  She appeared to forget and the Agent had to flag her down and ask again.

She took a short while to come clear once the Agent was done and she did not offer refills for a very long time despite the Agent’s glass being empty.

She did not offer dessert and came to offer the Agent the bill a very long time after they were done eating and drinking.

Once the bill was served payment was processed quickly.

The Agent would like to note that they were only charged for 2 of the 3 drinks they had ordered.

Xxxxx was observed to be pouring a 5 count White Russian with a 3 count of vanilla vodka and a 2 count of Kahlua.

On one occasion the Agent overheard a patron asking Xxxxx if their drink was a double. She said she had made the drink a double and put an extra shot in the extra blended drink portion. She told the patron that their drink in fact had 3 shots in it and he seemed happy.

Xxxxx was observed to be texting on her phone behind the bar.

Xxxxx was observed to be bringing glassware to the bar and holding the glasses with her fingers in the cup.

She was observed to be doing dishes.

On one occasion she was observed to be pouring a 3 count.

Xxxxx was observed to be doing dishes.

All of the bartenders were observed to be using an ice scoop.

The Agent observed Xxxxx to be working alone behind the bar for the majority of their stay and they wonder if Xxxxx and Xxxxx were actually servers.

A receipt was not observed to be placed in front of bar patrons after each round.

The Agent did not observe any patrons being ID’d.

The Agent observed multiple patrons to be ordering drinks and taking them away from the bar.

The Agent did not observe any children consuming alcohol but it would have been very easy for a patron to buy a minor a drink and give it to them outside of the bar..

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 2015

 


Delayed drink rings

January 9, 2015 02:56 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Bartender Summary            

  • Bartender – “Xxxxxx” on receipt, female, late 20’s, slender, highlighted blond hair pulled back and up wearing a turquoise logo tank top and denim shorts.

   The agent took a seat at the bar and was greeted promptly by the  

   bartender who placed down menus and cocktail napkins while

   asking “do you know what you’re drinking”? The agent asked a few questions and placed a beverage order. She seemed personable and friendly; however, she did not introduce herself by name or ask the agents name to associate a tab within the POS.

The beverage order was prepared right away and served. She did not

   immediately move to the POS. The agent also observed throughout

   the evaluation that drink orders were not rang up immediately and

   at times up to 15 minutes later and in a group fashion therefore the

   agent is not able to tell if all patron’s drinks were accounted for.

   The agents tab was itemized and correct.

She checked back several minutes later and asked if the agent was hungry at all; although, she did not make any suggestions or recommendations and left the menu on the bar the entire visit.

During the evaluation the bartender checked back often and when appropriate offered additional drinks. She seemed to be aware of drink levels for all patrons at the bar and was attentive and friendly with the regulars.

As far as drink preparation goes, she was observed using an ice scoop to fill glasses with ice, glassware used was clean, beer glasses were rotated and kept cold, wine glasses were polished and spot free and empty glasses were cleared from the bar in a timely manner.

The agent observed several mixed drinks prepared at the bar. All were at a minimum of a five count pour which is heavier than the allotted amount. The agent observed an 8 count Jack Daniels honey for the service well; however, the agent is not able to tell  whether or not it was supposed to be a double. She filled the glass with a 7 count pour and topped it off with a clearer colored mixer  from the soda gun and then poured another 1+ count on top.

On another couple of occasions the agent was able to observe the bartender pour a mixed drink that did not have a pour spout. The drink was prepared in a tall glass filled with ice with the amount of liquor filling the glass about two thirds of the way full. It was obviously far more than the standard 4 count measure. The agent recommends that all bottles be fitted with a pour spout and that the bar staff adhere to the standard 4 count measure outlined by the company to ensure consistent drinks and maintain cost controls.

Wine was poured in an eyeball fashion of measurement. The agent recommends using the carafe for measurement every time also for consistency and maintaining cost controls.

The agent made a few other observations such as the bartender drinking beer, making change out of the tip jar, texting on her phone, drinking from an open glass, and eating soup.

The MOD and the bartender were observed drinking draft beer from small rocks glasses behind the bar. While it appeared that this was a “sampling” it is certainly a violation of the Arizona liquor laws.

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.

 

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 2015


BARTENDER THEFT: Bartender adds double tip to bill. Credit Card Fraud.

December 4, 2014 22:09 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Ohhhh lovely December. The season of thieving dishonest bartenders and restaurant servers comes to its peak. The amount of theft happening in the hospitality industry soars 400% late November and December. Friends, watch your credit card statements as bartenders and servers do this all the time when they feel pressured to make holiday money. Greedy jerks weren’t happy with a big 25% holiday tip and had to add another unauthorized 20% tip on top. Friggin’ thieves.

“Agent paid the bill with a credit card, left the slip blank except for Agent’s signature, and placed a $10 bill down with the credit receipt. On 12/3, Agent confirmed that the total charged was $48.61. Obviously, someone behind the bar had added an $8 tip on to the bill without authorization.

On 12/3, the POS transaction cleared Agent’s bank account. An unauthorized additional $8 tip had been added to the credit card charge by the bartenders. This also constitutes credit card fraud. These bartenders received a total of $18 in gratuity on a $40 bill. This is a blatant theft integrity issue that should be addressed immediately as one can interpolate that if they are stealing from a bar theft agent, then they most likely are doing it quite often with other guests.”

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


HOSPITALITY CHECKPOINT SPOTTER SERVICE

November 6, 2014 21:04 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Bartender Summary

 

There were three bartenders that will be denoted as bartenders A, B, and C.  Bartender A was a female Caucasian with long blonde hair wearing a low cut Xxxxxxxxx tank.  Bartender B was a Caucasian male with a tall Mohawk haircut with blonde tips.  He was unshaven, but did not wear a beard.  Bartender C was a bulky Caucasian male with spiky blonde hair in somewhat of a faux-hawk style.

 

When this agent arrived in the bar, the rail was relatively full with a group of what appeared to be regular female patrons.  The first impression that this agent had of this bar was Bartender C taking Bacardi 151 directly from the service pour spout into his mouth and spewing fire behind the bar as he lit the 151 he was expelling from his mouth.  The violations, health infractions, and liabilities are numerous on this one initial impression.  This agent will leave it to the managers and owners of Xxxxxxxxx if they want to continue with this type of activity.  This agent would strongly recommend that this be discontinued immediately.

 

Bartender A was the first bartender to approach this agent on the bar top.  She mentioned the specials for the night and mentioned that Miller Light bottles were on sale for $2.  The agent opted to start the night with this.  This female bartender immediately rang the drink through the POS and the screen notated the $2 charge.  Change was returned immediately and there were no issues with this transaction.

 

At 1015pm the bar really began to fill up.  Multiple groups came in through the front doors and began to gather and order from the bar.  From 1015 until after 1115, this agent sat near where Bartender C was working.  This was the middle well. 

 

This agent counted 5 NO SALE deposits from drinks that were paid for in cash over this well.  The bartender would approach the terminal with the money, simply hit the NO SALE key, which would flash across the POS and deposit the money directly into his drawer.  This was so brazen that there wasn’t even an attempt to shadow the terminal or hide it. 

 

Literally, the only drinks that were actually run through the POS system were those drinks where a credit card transaction was needed.  Unfortunately on this night, this terminal was heavy on cash transactions and light on credit.  The bottom line is that if a report were run during the middle of this shift, Bartender C’s drawer would be found way over. 


In addition to this, Bartender C was also seen giving an unrung long neck over the bar with a thumbs up to a male patron, which is a violation of liquor ordinance concerning free alcohol as well as a bartender theft loss to the club.

 

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.

 

Half way through this evaluation, the agent had to actually wave Bartender B down for another Miller Light Bottle.  This agent had been told that the special of the night was $2 Miller Bottles by Bartender A.  This agent paid with a $5 and was given $1 in change.  Consequently, Bartender A was waived down and asked if the special was off at that time or had expired.  She replied that it was all night.  The agent noted the deficit and she immediately opened the drawer and gave the agent money from the drawer.  This might sound like great customer service.  However, upon closer inspection it really lends itself to the unmistakable conclusion that she knew there was plenty of extra money in that drawer and in fact things like this happen continually and it was in no way out of the norm. 

 

To further exemplify bartender theft and integrity issues, this agent heard the price on this same bottle of beer quoted to other patrons at $2.50 and $3.00 respectively within a ten minute period.  This is strong evidence of buck boosting as well.

 

In terms of Bartender B, NO SALE deposits were also noted happening on his terminal, which was the far end nearest the kitchen.  This agent counted two of them on his drawer that were flagrant.  Bartender A was the only bartender on shift for the night that was not seen making NO SALE cash deposits into her drawer.  However, many of her drinks were seen coming in from cocktail servers, as she was working the terminal closest to the front door.

 

Showmanship appears to be something that the bartenders or the managers or both consider very important on this bar.  However, they as a group are not very good at it.  This agent witness long draw pours from free pour spouts where a good 1-2 count of liquor actually hit the floor.  Additionally, one group of three mixed vodka drinks actually drained half a bottle with this showmanship.  Bartender C was seen guzzling energy drinks one after another behind the bar in the well, and Bartender B was seen with a huge gallon of water that he was drinking from and storing near the ice well. 

 

Midshift bar drawer audits are an absolute necessity, along with the immediate replacement of all but Bartender A, and this agent believes that she is also complicit, knowing what is going on.  Thousands of dollars in combined sales and cost are being lost here.


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


HOSPITALITY CHECKPOINT SPOTTER SERVICE

November 6, 2014 20:45 by administrator

HOSPITALITY CHECKPOINT SPOTTER SERVICE

BARTENDER THEFT:

Bartender Summary

·       Bartender 1- Caucasian male, thin/athletic build, short, gelled/spiked dark hair, with a xxxxxxxxxxxx, wearing a black uniform t-shirt with a logo diamond on the front, and black shorts.  Working lower patio bar.

·       Bartender 2- Caucasian male, stocky/athletic build, with brown, gelled hair, and a thick mustache, wearing a black uniform t-shirt that read “I *heart symbol* *mustache*”, and khaki shorts.  Working lower patio bar.

·       Bartender 3- Caucasian male, athletic build, with short buzzed brown hair and a thick handlebar mustache, wearing a black, uniform, diamond logo t-shirt, and khaki shorts.  Working lower patio bar.

·       Bartender 4- Caucasian female, tiny, thin build, with long stringy brown hair, wearing a black uniform t-shirt.  Working top satellite patio bar. 

·       Bartender 5- Caucasian female, medium build, with dirty blonde, light brown, and blue hair, wearing a black uniform t-shirt.  Working lounge bar.

·       Bartender 6- Caucasian male, medium build, with short dark hair, a dark mustache, wearing a uniform t-shirt and black shorts.  Working the lounge bar.

 

When the agent and associate approached the bar located at the bottom of the patio bar the agent was quickly greeted by Bartender 1.  The agent placed a drink order with Bartender 1 as well as ordered two shots (Please see Food and Beverage Summary for details).  Bartender 1 quickly poured the beverage, garnishing the glass with his bare hands, and served the agent, then poured the two shots.

 

Bartender 1 asked the agent if he wanted to start a tab or pay cash and the agent closed the tab using his credit card.  Bartender 1 rang the beverages into the register, swiped the card, and provided the agent with a bill with accurate charges.

 

Bartender 1 did not serve the associate or the agent with a beverage napkin. 

 

Bartender 1 was noted to scoop the ice from the ice bin using his mixing tin and then guide the ice into the glassware by cupping the ice in his hand and letting it fall against his hand and into the glass.

 

Bartender 1 was observed drinking an orange drink in short glass with ice.  The agent was not sure if the beverage contained alcohol; as the agent did not observed Bartender 1 pour the beverage.   The agent did note that Bartender 1 appeared to sip the beverage over the course of the first hour of the evaluation.  The agent notes that all employee beverages should be held in enclosed containers with lids, however, that most small beverages typically do not get slowly consumed over the course of an hour.  The agent would not be surprised if the drink did contain alcohol.