How to prevent restaurant cashiers from taking advantage of system loopholes to steal money or return drinks, dishes and items? Is there any good solution that can be implemented?

By managing

1, the menu ordering is synchronized with the kitchen, and so is handwriting. The vouchers and performance of how many dishes the chef has cooked every day are all in it.

This is the supervision of three parties to calculate the products.

2. Zero-position recording or network, scientific and technological ordering and linkage between the kitchen and the cashier.

3, video equipment.

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