WHAT CAN BE REVIEWEDFour areas of focus
From cash handling to kitchen practices: choose the situations that matter most to your business.
01Cash handling and misuse
- Items omitted from orders; guests served without receipts.
- Cash taken from the till or retained as supposed tips.
- Receipt cancellations, adjustments and misuse of discounts.
- Staff appropriating guest bonuses and points.
- Selling personal alcohol or coffee; removing restaurant stock.
02Dining room and guest service
- Waiter and kitchen uniform standards not followed.
- Host service issues and lack of floor supervision.
- Dirty tables and delayed clearing of used dishes.
- Long waits for service or dishes; order errors.
- Rudeness, inattentiveness and deviations in table setting or presentation.
03Kitchen and serving line
- Working without required gloves or headwear.
- Phone distractions and unattended workstations.
- Departures from preparation methods and cooking times.
- Hygiene and temperature-control issues; cross-contamination risks.
- Use of expired ingredients.
- Eating at workstations and excessive tasting of dishes.
04Storage and staff areas
- Irregularities when receiving ingredients and supplies.
- Arrival and departure time discrepancies.
- Smoking in storage areas, stock removal and unauthorised visitors.
- Storage issues involving temperature, labels and product separation.
- Dirty utensils or containers and delayed cleaning.
Review coverage depends on camera placement and available recordings. Receipt, temperature and expiry information is assessed using available evidence; scope is agreed before launch.