LOSS PREVENTION AND SECURITY POLICY

Overview
The following document contains Le Pain Quotidiens Loss Prevention and Security policy. This policy is
in place to keep our teams safe and to ensure integrity in the way we handle cash in our restaurants.

General Cash Policies

Each restaurant must have two tills in at least one retail register.
Manager must present drawer to the cashier to count at the start of his/her shift and prior to removal
from the office. The cash till must be accompanied by a cash count slip from the prior manager who
counted that till. The money should be counted and verified by the cashier in the presence of the
manager. The manager must escort the cashier from the office to the register with their cash till. Both
the manager and the cashier will initial and date the cash count slip. At that point of verification, the
cashier has assumed responsibility for the money.
Any discrepancy between the prior cash count slip and the cashiers current count slip must be reported
immediately to the District Manager, who will investigate the situation, if the amount is greater than
$5.00. That drawer may not be used until the discrepancy is resolved or the discrepancy is duly noted
and recorded for further investigation, at the election of the District Manager.
At no time is drawer sharing ever allowed. Each cashier must have their own drawer which is his/her
responsibility. No one may ring on that drawer, including the manager, who will have his/her own
drawer in the second till below the register.
At the end of the cashiers shift, the cashier must be escorted by the manager from their register to the
office for the cash count. The cashier will count down the drawer to the preset amount and leave that
drawer with an initialed cash count slip. The remainder of the money must be recorded on the Deposit
Log and initialed by the cashier as well as the manager. The entire count must be done in the presence of
the manager. The manager should print the cash checkout and not share the money due by the cashier
until after the count is complete.
Any overage or shortage greater than $5.00 must be documented. Any cashier discrepancy over $50.00
or three discrepancies over $5.00 in a year, from the first infraction, is grounds for termination. At no
time can a cashier, server or manager ever pay for a shortage out of their own money.
When checking out a server, the manager must add up the tip totals written on all of the receipts and
verify that they match the tips entered on the checkout.
On the checkout, the manager should highlight the voids and error corrects as well as open food.
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The managers Micros card must be kept with him/her at all times. It should never be given to anyone or
left out to be used.
After the money is verified, the till will be returned to the lower part of the safe and the deposit will be
initialed by the manager and placed in the top portion of the safe.
Every restaurant should have a crash kit in the event there is a full Micros system failure. This crash kit
should include paper, pens, calculator, 3 copy duplicate pads, and flashlight.

Cashiers
When presented with bills, lay the bills sideways across the register and then count back the change to
the customer.
If the bill is a $50.00 or greater, you must use the counterfeit pen. Failure to do so will be documented
and may result in disciplinary action up to and including termination.
Cashiers may never buy change from each other. This must be done with the manager on duty.
At no times should the cashier touch the tip jar during the shift. Change should never be made from the
tip jar, nor should tips be consolidated for bills from the drawer.
When you clock out for break, you must log off your POS terminal.
You must sign in to your register using your Micros card.

Servers
Servers are responsible for bringing a starting bank every day. As part of the uniform you should have 3
pens, 1 wine corkscrew and $20.00 in change. 12 $1.00, 1 $5.00 and $3.00 in coin is recommended.
When a server clocks out for breaks, all tables must be transferred to another server.

Tip Policy
The Tip Policy addendum for each region must be read and understood.

Manager Responsibilities
The safe balance must be maintained by the management team at all times. The opening manager must
count the safe when they arrive. They must also count the safe with the closing manager to transition
responsibility of the safe funds to the closing manager. This count should be recorded on the safe count
log.
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Any payout must have a receipt and an explanation. Payouts can be made for the following reasons:
emergency food for the restaurant, hardware need, transportation for business purposes such as a taxi,
shipping cost, office supply, Team Member recognition or a smallware need. All payouts must be
recorded and submitted weekly to your District Manager or Support Center.
If there is a discrepancy by greater than $5.00 in the safe count, the District Manager must be contacted
immediately.
The safe key must be locked in the restaurants key box at all times.
The safe code must be changed any time there is a management change and at the end of the every
month.
Paychecks must be secured in the safe until distributed. If a paycheck remains in the safe after two
weeks, it must be returned to your support center. Checks will only be given to Team Member whose
name is on the check.
At no time should there be IOUs or loans from the safe. No checks may ever be cashed from the safe.
The funds in the safe belong to LPQ alone.
The opening manager should have a deposit bag from the prior day of business secured in the top portion
of the safe with all copies of the deposit slips. This deposit must be taken to the bank by 11:30am with
an escort. Deposits must always be made with two people. Contact the DM if this is not possible and
then follow up when done.
Two copies of the deposit slip must be obtained from the bank. The validated deposit slip must be
recorded on the safe count/deposit log with validated amount, any variance, time and date validated by
bank. Staple the copies to the Daily System Sales Report one copy to go to the Support Center, one
copy to remain in the restaurant until the DM financial audit.
There should never be more than one day of deposits in the safe, with the exception of Sunday or
holidays when banks are closed.
Any time a void or refund is done for either a server or a cashier; the manager must initial and write an
explanation on the receipt. The manager must keep the Return/Void Reason code report with all slips
attached.
Any time the Open Food function is used; the manager must initial and write an explanation on the
receipt. Open Food will only be active in catering restaurants.
Refunds must be given at the time of the interaction with the customer and must be done on camera.
Refunds cannot be given at close of business.
Absolutely no food, pastries or bread can go home at the end of the night. All food must be wasted and
recorded. Any food going home will be considered theft and is a terminable offense. Team Member
meals must be eaten during meal and rest breaks. Any food taken to-go must be paid for by the Team
Member and accompanied by a receipt.
All Team Member meal receipts must be saved and initialed by the Team Member.
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Team Member Meal Policy

The Team Member Meal Policy addendum must be read and understood.

District Manager Responsibilities

District Managers are responsible for ensuring that the Loss Prevention policy is in place in each of their
restaurants. A full LP audit must be completed in all restaurants every 90 days.

Restaurant Security
All Team Members are responsible for being familiar with security and safety policies/procedures at Le
Pain Quotidien. Managers must uphold our policies and teach all Team Members how to maintain a
comfortable and secure environment.

Managers may enter their restaurant alone in the morning, but all closing managers must leave
with another Team Member. At night, there should be a minimum of two people in the
restaurant at all times. Under no circumstances should anyone be in the restaurant alone at
night. Director of Operations for each region may make exceptions or changes to this based on
shifts, hours and risk.
Production Team Members must disarm and arm the system with their own issued code.
Upon clocking out, Team Members should leave the premises, unless they are dining as a
customer. No loitering or hanging out in the restaurant after the shift will be permitted.
No friends or family may wait inside the restaurant for a shift to be completed by a Team
Member.
The last trash run should be completed as close to closing as possible and must be done in teams
of two people. The door should not be propped open to do the trash run.
The doors should be locked until open for the customers. The door should also be locked and
remain locked after the last customer leaves. The door should be locked behind exiting Team
Members at closing time.
The office door should remain closed and locked at all times.
All cash register drawers are to be left open at night so that in the event of a break in, the
registers are less likely to be damaged.
One must never fight with a robber in the event that the restaurant is held up. One should
comply with the demands and give the robber the money and/or access to the safe. The safety
of our Team Members comes first.
The management team must ensure that all security cameras and exterior lights are working at
all times. If there are issues, Facilities must be contacted.
Those with a security code for the restaurant must maintain confidentiality with the code. At no
time may a private security code be shared with anyone. If a code is needed, the District
Manager must be contacted immediately. The DM must be notified of any change in an
individuals contact information for the security company call list in the event of an alarm signal.
Restaurant keys may never be copied or shared with anyone. The key is LPQ property and must
be returned upon termination or request. If a key is lost or stolen, the DM must immediately be
notified. The restaurant key must be secured at all times. A key should never be left lying
around in the restaurant.
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Access codes, combinations and/or confidential information pertaining to LPQs safe and alarm
systems on company premises must remain confidential at all times.
Safe codes should be changed any time there is a management change. As a routine, they should
also be changed on the last day of every month.
In the event of a transfer to another restaurant or termination of employment, all restaurant
management must immediately give all keys and swipe cards to their manager and their code
must be retired.

Restaurant Safety
Shoes for Crews
Your safety at work is important to us.
We require all team members to wear black, Slip Resistant Shoes as part of the LPQ uniform. A Slip
Resistant shoe is one where the sole of the shoe is resistant to water or oil (or both), reducing slipping.
The soles are made with special rubber compounds and tread designs that allow the shoe to grip the
floor more firmly than shoes without the special sole. Below is a list of popular stores and websites that
sell Slip Resistant shoes. All shoe selections must cover heels and toes completely, and must be
completely black (including soles, laces and logos).
Websites:

Stores:

Payless The safeTstep line

Skechers The Work line
Walmart the TredSafe line

www.slipgrips.com
www.skidbustershoes.com
http://www.zappos.com/shoes~61
www.crocs.com

You may also purchase your shoes through Shoes for Crews, a leading provider for our industry. We have
a special, online portal set up should you wish to do this the portal will allow you the option of easy
payments through payroll deductions. Please ask your manager to help you log in and order at:
https://www.shoesforcrews.com/partnersites/corporateintranet/?id=130870
If you choose this option, we will deduct the cost of your shoes directly from your paycheck in
installments over a 4 week period.
Your store will also have a small supply of Crew Guard slip resistant overshoes, just in case a team
member forget his/her shoes. Please be aware that these are for emergencies, and that all team
members must have their own Slip Resistant shoes in order to be compliant with LPQs uniform policy.
Cut Gloves
Cut gloves must be worn when handling a knife, mandoline or a box cutter. Cut gloves do not need to be
used during service for cutting tartines with the proper knife handling technique. Failure to do so will
lead to disciplinary action up to and including termination. Knife cuts are preventable with these gloves
and your safety is important to us.

Acknowledgement
I hereby acknowledge that I have received a copy of the LPQ Loss Prevention and Security Policy.
I have read, acknowledge and agree to abide by these cash handling, safety and security standards.
I understand that any failure to adhere to these standards could lead to disciplinary action, up to and
including termination and criminal prosecution.

Team Member Name (Print)

Team Member Signature
Date