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Addressing theft in the workplace
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Employee Theft in the Restaurant Industry
It has been estimated that about $52 billion a year is lost due to employee theft and that approximately 95% of all businesses experience employee theft. Employee theft amounts to 4 percent of food sales at a cost in excess of $8.5 billion annually, according to the National Restaurant Association (Neighbors 2004.) The small Business Administration indicates that 60 percent of business failures are a result of employee theft.
There are several reasons why the restaurant industry is extremely susceptible to employee theft. They are:
• High employee turnover
• Easy access to cash
• Food and Liquor are highly desirable items
There are many different way in which restaurant employees steal from their employers, some of the ways are:
1) Under-ringing of sales and the tearing up order tickets are two longtime scams in the food and beverage industry. An employee serves a customer in the restaurant, and the customer pays the check at the meal's end, but instead of putting the money and ticket in the register, the employee tears up the order ticket and pockets the cash. The restaurant owner has no record of that order or money tendered. Or an employee sold something for $17.50," and rang in $7.50 The employee put the $17.50 in the register and at the end of the night, would pocket the extra $10.00. Since the cash in the register drawer would match the transactions listed on the register tape, the theft would not be known. ...
Industries including agriculture, janitorial services, retail, and restaurant work are among many of the most reported cases involving wage theft. Wage theft includes but is not limited to: not paying for all hours worked or not paying overtime, not paying minimum wage or not paying at all.... ... middle of paper ... ... N.p., 1 May 2014.
Throughout history there have been many white collar crimes. These crimes are defined as non-violent and financial-based crimes that are full ranges of fraud committed by business and government professionals. These crimes are not victimless nor unnoticed. A single scandal can destroy a company and can lose investors millions of dollars. Today, fraud schemes are more sophisticated than ever, and through studying: Enron, LIBOR, Albert Wiggan and Chase National Bank, Lehman Brothers and Madoff, we find how the culprits started there deception, the aftermath of the scandal and what our country has done to prevent future scandals.
Many describe Edgar Allan Poe’s life as a mire tragedy that produced a genius. Edgar Allan Poe was born on January 19 of 1809 in Boston Massachusetts. Poe was described as a handsome or an attractive man; “Poe, himself, is a very good looking fellow” (Simms qtd. in The Poe Log). His clothing was described as simple and black; “He dressed always in black, and with faultless taste and simplicity” (Weiss). He had pale color skin with a good complexion. His hair color was as dark black as a raven’s wing. When he was three years old his biological parents, David and Elizabeth Poe past away. David and Elizabeth Poe had three children Henry, Edgar, and Rosalie. When his parents died he was adopted by his step mother and father the Allan’s; they were tobacco exporters of London. Poe lived a luxurious childhood, going to good academic schools, even moving with his family to London, and continued his studies at a boarding school. When he was a teenager they moved back to US, because the Allan’s tobacco company was failing. He continued his high school career at local private academies. There he had a huge crush on a school friend’s mother. The mother die and Poe took it personally. After he was all grown ...
One of Edgar Allan Poe’s most infamous poems is The Raven. Poe is known for his Gothic style writing and this is reflected in the poem. The poem which is published in the year 1845, is one that launches Poe into celebrity status (Bloom). The tone throughout the poem is melancholy and captivates readers with well written ...
Edgar Allan Poe was not your typical poet. He had a very depressing life, and that has influenced the majority of his works. He was in the military, had his wife die prematurely, and had the constant struggles of life crashing down on him. Edgar Allan Poe was a great writer who used mystery and lost love as popular themes to intrigue many readers to pose questions regarding death and romance. His parents supported him, allowing him to be educated, but that would eventually lead to failure.
“The Raven” was published in 1845 by the “New York Evening Mirror.” In this dark and morbid poem Poe reflected his own tumultuous and difficult life. Showing his pain and sorrow.
Edgar Allan Poe?s ?The Raven? is a dark reflection on lost love, death, and loss of hope. The poem examines the emotions of a young man who has lost his lover to death and who tries unsuccessfully to distract himself from his sadness through books. Books, however, prove to be of little help, as his night becomes a nightmare and his solitude is shattered by a single visitor, the raven. Through this poem, Poe uses symbolism, imagery and tone, as well as a variety of poetic elements to enforce his theme of sadness and death of the one he loves.
“The Raven” is a very great poem that has many literary devices and has great meaning. Edgar Allan Poe wrote many poems but “The Raven” is probably his most famous poem. “The Raven” was chosen because in 4th grade my teacher read it to the class and since then it has had a lot of meaning. This poem is about a ”rapping at my chamber door” and then he realizes a raven causes the rapping on his chamber door. The raven is always saying “Nevermore” and then he goes so crazy he kills himself. He dies because the speaker says “And my soul from out that shadow that lies floating on the floor/ Shall be lifted- nevermore!” “The Raven” contains many literary devices such as symbolism, metaphors, sensory images, and personification. The raven symbolizes the character conscious. A metaphor in “The Raven” is the raven being a “a thing of evil” which is represented throughout the poem.
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
Last year we had a member of our executive management team terminated. He was found to have been stealing money from the company for several years to the tune of around $80,000. He was the leader of our business development team, and would purchase personal items and write them off as business expenses. Essentially what he did was hide the personal expenses in his large business expense reports. Groups provide a shield of anonymity so that someone who ordinarily might be afraid of getting caught for stealing can rely on the fact that other group members had the same opportunity or reason to steal (Robbins & Judge, 2009). This particular employee was able to hide most of his transactions as other members of the group also had large business expenses. How could this have been prevented? It is important to establish a "zero-tolerance" program regarding employee theft. Make sure that it is understood, during orientation that the company will take legal action against employees caught stealing (Walsh, 2000). In addition a team built on a covenant requires more than just a loose and vague commitment to the relationship; on the contrary, entering into a covenantal relationship requires steadfast and active commitment (Fischer, 2012) thus providing the group with a mutual
Restaurants could never run with just one person, it is always a group effort. Wait staff, cooks, managers, and many other people all contribute to different aspects of the business. Some studies indicate that whilst some aspects of behavior related to the individual, over 40 percent may be related to groups of people within a business, how they interact, what an organization is about and how they behave (Griffith 440). Food handlers acting in a multiuser environment may not see themselves as part of a team. Many of the recorded indirect cross-contamination events occurred when multiple food handlers used common food contact surfaces, utensils, or equipment. The team like nature of a food service system should be highlighted, and built upon but it is currently missing from national food safety training programs such as ServSafe. XXXXXXAnother thing managers don’t stress enough to food handlers is when they need to report being sick. According to the survey by Manes et al., 32 percent of participants stated that they would come to work with a sore throat and cough, 24 percent would come to work with an infected wound, and 17 percent would come to work with diarrhea (21). Illness pared with poor hygiene in operations can be very harmful, especially if the employee is a food
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
Workplace deviance refers to voluntary behaviors by employees that violate significant company norms, policies, or rules and threaten the well-being of the organization and / or its members. Examples of workplace deviance include both behaviors directed at organizations (e.g. theft, sabotage, coming to work late, and putting little effort into work) and individuals in the workplace, such as supervisors or coworkers (e.g. making fun of others, playing mean pranks, acting rudely, arguing). Until recently workplace deviance has been a neglect topic in organizational research. Employee theft and fraud is the fastest growing type of crime. It has been estimated that three quarters of employees steal at least once from their employer
The restaurant employees are not following the cleaning and sanitation standards set by the restaurant’s managers and officials. The restaurant employees do not practice hygiene before coming into and at while they are at work. Sadly, it seems that the standards of sanitation most employees hold are declining. Employees are not bathing before work; they are wearing the same uniform they have been all week so that they do not have to spend the time and money it takes wash it, coming in hung-over or on some sort of drug(s), after throwing up, having diarrhea and being contagiously sick. The reason for this is that most employees do not care and just want a paycheck. Granted that the sanitation standards are changing with the years but even the smallest thing can still cause some kind of sanitation violation. Take for instance the employee usage of gloves: “When new and in good condition gloves are a help but, all too frequently, they are worn until the glove surfaces become roughened, porous and even split; in this state they are more a hazard than a help since they may harbour large numbers of bacteria on their damaged surfaces” (Forsyth and Hayes 374). However, even if the gloves do not split or break an employee can still be the cause of problems such as cross contamination by not changing out the gloves when fin-ished with the task just performed, or keeping them on throughout the duration of the shift. Howe...
The manager that was working was a lady named Tasha Bernard (name was changed to protect identity). The first thing that was rather noticeable to me while she was managing the store was she lacked the ability to actually manage the crew members, resulting in the lack of service provided to the customers. Additionally, she displayed complete apathy towards the job, especially when she blatantly answered her phone while distributing fries in a carton for a customer. I was able to interview a random customer named Pariss who witnessed this act and she stated, “Wow, is she really talking on her phone?”. “Where is the manager?. I sighed desperately and stated that she was in fact the manager of the night. This inevitably resulted in bickering among the manager and customer. In addition, the crew members displayed complete apathy towards providing “quality service” as well. They engaged in horse playing, texting, and someone was blasting music while “working”. Basically, everyone engaged in their own little world, lacking any sort of teamwork which is required in a fast food restaurant. Needless to say, the line extended all the way to the door and a roar of complaints filled the