Every hospitality business has the same blind spot: the moment a discount is given, a dish is voided or money is refunded. Most of these are honest. Some aren’t, and without a clear record you can’t tell which.
In Tea & Key, actions above your limits need a second person’s approval. You choose how approval works for each venue:
On the manager’s phone. The till shows a code, the manager confirms with a passkey on their own phone, and the approval is tied to that person.
With a PIN on the station. Faster at a busy bar, when that suits you. Turning this on is an explicit choice, recorded like every other setting change.
From the web. A manager away from the floor approves from their browser after a fresh sign-in.
Whichever you choose, every approval is journaled: who asked, who approved, what was changed and why. The anti-fraud report then shows patterns per shift and per person, before they become a habit.
Good controls don’t slow good staff down. They protect them.