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"How to Burn Down the House" is first insider’s guide to restaurant and barroom con games. It contains humorous step by step descriptions of every scam in the business with detailed instructions on how to pull them off undetected.
Two Bourbon Street veterans usher the reader into the hilarious world of America’s most overworked and under-appreciated criminal. Take an enlightening tour through the enterprising mind of the "Pump Handle", the enigmatic anti-hero of the service industry. For the first time his ingenious bag of tricks is revealed and examined in detail. After reading the Scam Bible you will never look at your waiter or bartender quite the same way again.
- Sales Rank: #238514 in Books
- Brand: Brand: Promethean Books
- Published on: 2004-11-11
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x 5.50" w x .25" l, .30 pounds
- Binding: Paperback
- 96 pages
- Used Book in Good Condition
Review
"An eye opener for the 100 million of us who eat out every day" --Lynn Scherr, ABC 20/20
"The dirty little secrets of restaurants - revealed!" --Good Morning America
"A must read for restaurant & bar operators - this is the other team's playbook." --Booz Nooz
About the Author
Peter Francis and R.Chip DeGlinkta live and write in New Orleans. Their unique insight is the result of over numorous years of combined experience working with open eyes and ears in the most notorious restaurants and bars on Bourbon Street and throughout the country.
Most helpful customer reviews
23 of 28 people found the following review helpful.
Short book could have been shorter
By H. B. Co
It seems that the editor wanted to have as many pages in this booklet, so he could call it a book, that he could muster. Large type, small pages, and liberal use of white space still couldn't get it even to 100 pages. The editor even started counting at the title page, so by the time you get to chapter 1, you're already on page 21. I guess the editor took some of the lessons from the authors, about how to rip-off the customers, to heart. I don't read very fast, and spent less than two hours to completely study this novelette.
The authors try and convey a image of rampant rip-offs by a single waiter being possible, but I just don't believe that the scale of their implications are possible. There are a few good scams that may be possible, such as recycling customer checks, but any decent restaurateur has these beat with a good point of sale system, and security cameras.
The references to how bartenders rip-off the customers and store were extremely weak, and probably thrown into the book"let" in order to claim that area is covered. I seriously doubt that the authors ever worked behind the bar, or even interviewed any bartenders before writing this book. For example, they say the bartender should short pour to rip-off his customers. What good is that going to do the bartender? They don't pay for the liquor, the owner does. If anything, over pour so you get larger tips. Duh! Remember, the owner is paying for it, and a customer appreciates and rewards a bartender pouring heavy.
At $12.95 the book is overpriced. It would be appropriately priced around $3.95, provided you always received free shipping. So, for the Amazon rating, if you took $12.95 and divided it by 5 stars, each star is worth $2.59. ($3.95 value / $12.95 cost) * 5 stars) = 1.53 Amazon stars, and we round up to 2 (plus I'm feeling pretty generous right now).
On the positive side, I like the concept of the book, and would like to read one that is more detailed, accurate, and covers more real life situations.
2 of 2 people found the following review helpful.
Humorous but...
By Rosey DFW
This is a quick and funny read. Except for the bartender scams, I find it hard to believe that these kind of shenanigans go on in a restaurant; maybe because I am an honest, goody-two-shoes, and I wouldn't have the chutzpah to do these kind of things. As one reviewer notes, these scams are a little outdated, but possible I think in a poorly run restaurant with lax controls.
But as former bartender, I can say the bartender scams are entirely plausible and in fact go on constantly almost everywhere. Also stealing cases of shrimp and steak out the back door also goes on, but that's more outright theft than a scam.
I do think this is a worthwhile and enjoyable book for restaurant owners and managers to read. If nothing else, it reminds you keep your guard up, and for what.
5 of 7 people found the following review helpful.
Restaurant owners need not bother with this book
By George Venetoklis
I own a 400+ seat restaurant that stays open 24/7. The biggest threat to my business is theft by my employees. Over the years I have seen a variety of schemes and techniques by which waitstaff attempt to pad their pockets and empty mine. This book covers tactics that will work in a mismanaged and outdated restaurant. If a restaurant relies on the waitstaff to not only order food, but also prepare it at food stations and pay for the customers' checks without the presence of a cashier, then expect rampant theft.
This book reveals tactics that will not work in a restaurant that has a computer system for ordering food and a separate cashier. At the end of the shift, a point of sale computer system will easily report to management what checks are open and what checks have been paid. Even during the shift, the computer will show what tables are open with customers eating, and what tables are closed and settled. So the book's tactic of using an old check on a new table of customers won't work in restaurants with computers.
The "wagonwheel" concept in this book intrigued me. The idea of splitting a check into multiple checks and moving the same food item from check to check after printing each new split ticket works nicely, but the waiter needs the help of a bartender or cook to complete the theft. The waiter alone cannot steal with the presence of a separate cashier and computer system. And frankly, if a waiter has the help of a cook and a bartender, then theft is very easy. There is no need for a scheme to rob the store, nor this book to tell how it's done.
I was also disappointed with the style of the book. I would have preferred actual stories of theft as opposed to simple step by step methodology.
I was looking forward to reading this book. I am constantly hoping to plug the holes in my restaurant's register. This book was of NO help. A point of sale computer system does more than enough to protect the laziest of managers and restaurant owners from theft. The schemes and tactics in this book are outdated.
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