{"id":11701,"date":"2017-03-10T06:00:03","date_gmt":"2017-03-10T14:00:03","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11701"},"modified":"2017-03-10T06:00:03","modified_gmt":"2017-03-10T14:00:03","slug":"recognizing-the-signs-of-embezzlement","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/recognizing-the-signs-of-embezzlement\/","title":{"rendered":"Recognizing the signs of embezzlement"},"content":{"rendered":"\n<p>Looking for things such as stacks of quarters by a bar till and unmarked bottles in a bar break can signal that an employee is keeping track of money in the register. Simply monitoring employees and ensuring a system of oversight will lessen the likelihood that a normally compliant employee will be tempted into a crime of opportunity, Perry said. The emotional impact of employee theft on a business owner is huge.<\/p>\n<p><a id=\"source\" href='http:\/\/www.restaurant-hospitality.com\/finance\/recognizing-signs-embezzlement' target='_blank' rel=\"noopener\">Recognizing the signs of embezzlement<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Looking for things such as stacks of quarters by a bar till and unmarked bottles in a bar break can signal that an employee is keeping track of money in the register. Simply monitoring employees and ensuring a system of oversight will lessen the likelihood that a normally compliant employee will be tempted into a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8131,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11701"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=11701"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11701\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8131"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}