Calculation of Breakage Policy in a Restaurant / Cafe

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Permalink Reply by Daniel Morariu on April 8, 2012 at 16:39

please have a look on: http://www.docstoc.com/docs/23325512/709-Restaurant-Policies-and-Pr...

or check this out...a very good example: http://www.sunnypointcafe.com/downloads/EmployeeManual.pdf

or have a look; http://www.bizbound.com/breakeven.htm

all the best...

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Permalink Reply by farida iskandarova on April 8, 2012 at 21:34

 When building a restaurant, a dishwasher is usually the place of play a little.Yes, we must seek more seats. But in this case is not worth saving.Proper storage. The convenient location of dishwashers,
Also note that on podomoechnoy enough space for a clean dish, and place for receipt of dirty dishes must also be comfortable and spacious. we can not forget about what cutlery and small the sauce, too often lost, why? Becausethrow them carefully with the remnants of a meal.                                   Hold the money from your paycheck, it is not an option. The mentality of our people is simple: "If I pay for the broken glass, then I'll break the 10 glasses!" Isuggest to you to install video surveillance camera. Check your employees, and the apparent neglect to punish.
I met at work a situation where there is broken crockery, but it could be brokendue to the negligence of workers. I myself personally subscribed to a fine help.But not for long.                                       Dishes are constantly broken down in restaurants is not a news.
What should we do? hold down the cost of broken dishes from the salaries of workers?
To put a point the "Broken dishes" in the calculation of ready dish?
A lot of what can be done, but after that broken dishes will not be less.

I do weekly report of broken dishes, but the repeat of this effect is small.

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Permalink Reply by Abraham Varghese on April 8, 2012 at 21:46

If your café is charging an additional services charges to the guest, the brakeage should recover from that amount or keep a certain percentage to cover this lose, if not, verify the incidences; if it’s happened by a purposeful act of a staff, it should charge to the particular staff, and if it’s happened by accident, the new purchase should be an operation cost. Charging to the tip is not advisable because it will give negative impact.

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Permalink Reply by vinod kumar on April 11, 2012 at 22:37

Hi, This is nice!!! To charge the breakage to the staff or recover from tips is not good, it hurts the staffs hard workaholic atmosphere. Purposeful breakage deffinetally shoul be chargable to the responsible person. But companies who don't sahre the  SVC with employee all breakage should cover up from SVC.

Thanx

Vinod

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Permalink Reply by G RAGHUBALAN on April 9, 2012 at 9:17

Thanks for the useful sharing - Daniel, Farida & Abraham. I also wanted to enquire if there would be any standard permissible percentage of breakage, as an industry standard (if any), beyond which it may not be accepted but charged to empoyees?

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Permalink Reply by Irfan Hamid Lafir on April 20, 2012 at 22:46

implementing a Breakage Policy in a Restaurant/Cafe?

1- check your dishwashing area is proerly engineered.

2- make sure that the right crates such as glass crates for right glass, and the plates accordingly, used.

3- staff to be trained how to handle cutleries and crokeries.

4- have a breakage bin placed to drop the broken item.

5- should have proper trolleys to dispatch dirty plates and glasses.

6- have a brekage fill form near the bin for the staff to note down, this will help you to controll you end of the month inventory.

 

I would also like some info on the legality of charging the same /deducting from staff salary or tips?

I dont think that this will be a good idea of charging the staff, because, accident happens, breakage happens it's a common thing in hospitality industry. yes if a staff breaking things by neglating the standard procedure, ofcourse in this case he or she should be charged. don't forget some times guests allso break glasses, how you are going to charge them? all these question comes.

 

If you charge the staff once next time if anything breakes the will hide or throw them away without bringing it to you attention.

 

the only solution for this in my openion, A precentage of the restaurant tips to be hold every month. which can be 5-10% to help in future purchasing.

 

NOTE: if you start charging your staff for a broken glass or plate the morale of the staff will go down. this will effect the level of service that you wanted to have.

"Keep your staff happy and they will keep the guest happy"

hope this will help you.

Best service regards.

Irfan

 

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