ABSTRACT
The variety of part-time theft techniques used by waiters in the restaurant trade is examined using a self-report methodology. Hypotheses dealing with working conditions and the ability to neutralize moral controls against theft are presented to explain which waiters will be involved in employee theft. The findings have implications for the "controlled larceny" solution to the problem of employee theft suggested by some observers. One reason restaurant theft is of theoretical interest is the possibility of various targets or objects for larceny. Theft in the work setting may be directed against the restaurant, its customers, or fellow restaurant employees. While some restaurant research hints at employee theft, the topic has not received any systematic attention. Customer-directed theft should fall between co-worker and restaurant. In restaurant work, the objective conditions conducive to theft might be low pay, low volume of customers, poor tips, poor schedules, or unpopular stations.
