According to the United States Chamber of Commerce, annual revenue loss due to employee theft ranges from $40 to $400 billion. Based on this statistic, the present research seeks to examine different aspects of employee theft in the foodservice industry. Specifically, this paper looks at different perceptions of employee deviance and the associated level of severity, knowledge of peer theft, and possible reporting behaviors. The research sample will be comprised of front line employees and managers in foodservice establishments. Results will be analyzed using descriptive statistics, correlations, and ANOVA tests. Theoretical and practical implications will be discussed.