I managed pubs for quite a few years, where staff turn over is high, and the opportunity to dip fingers in the till is high.
I found that often when the till is down small amounts it is a matter of honest mistakes (not necassarily the sales persons either, the manager/cashier that prepared the float, or cleared the till during the day etc will make mistakes as well).
A till that comes in consistently 'over' is more often indicative of some one with their fingers in the till. Say a coffee is $3.20, the customer hands over a fiver, the server gives correct change but doesn't ring up the sale. (Or, rings up a sale for one coffee, when the customer bought two etc).
At this point the server either extracts their 'take' or leaves it in the till to extract later and keeps a mental 'tab' of how much extra is in the till.
If they leave it in the till, they will round the figure down to make the mental maths easier. At some time during the day, when its a nice round figure they will extract some notes to the value of what they have accrued. But the till will be up at the end of the day because the server has been rounding down. Also if the till is balanced off at unexpected times you might find a large sum of money in the till.
The other method is that they take the amount out immediately. Again, for ease they will take a rounded amount (in the case about $3) in order to not have a pocket full of small change, as well as for speed. Again, the till will be up.
Doesn't mean you will catch then, but it can help build a picture.
Murphy
(next week: How bottle shop attendants can make money from people buying six packs with little chance of being caught, and why bar staff might smuggle alcohol IN to work)
I found that often when the till is down small amounts it is a matter of honest mistakes (not necassarily the sales persons either, the manager/cashier that prepared the float, or cleared the till during the day etc will make mistakes as well).
A till that comes in consistently 'over' is more often indicative of some one with their fingers in the till. Say a coffee is $3.20, the customer hands over a fiver, the server gives correct change but doesn't ring up the sale. (Or, rings up a sale for one coffee, when the customer bought two etc).
At this point the server either extracts their 'take' or leaves it in the till to extract later and keeps a mental 'tab' of how much extra is in the till.
If they leave it in the till, they will round the figure down to make the mental maths easier. At some time during the day, when its a nice round figure they will extract some notes to the value of what they have accrued. But the till will be up at the end of the day because the server has been rounding down. Also if the till is balanced off at unexpected times you might find a large sum of money in the till.
The other method is that they take the amount out immediately. Again, for ease they will take a rounded amount (in the case about $3) in order to not have a pocket full of small change, as well as for speed. Again, the till will be up.
Doesn't mean you will catch then, but it can help build a picture.
Murphy
(next week: How bottle shop attendants can make money from people buying six packs with little chance of being caught, and why bar staff might smuggle alcohol IN to work)