When you are the cashier, you'll need a few minutes to get things ready. So please arrive by 10 minutes to the hour and clock in so you get paid for the time.
Grab a new SCR form and fill it out as follows: Sign it at the top. Write in the store, day, date, and shift. Count the "Change Fund" and list it. List the employees on the shift.
Later, as you begin to take orders, list the first Ticket # for the shift. Then you'll collect receipts and other forms for the shift for attaching and including later on.
Cashier In
The next step is to Cashier In, which means you'll count
the content of the cash drawer and enter that into the POS system
cashier in screen.
- Touch [Cashier In]
- Touch [Cash Tray 1]
- Count and enter the cash and coins
- Touch [Finish]
- Touch [Yes] to "Money Count Finished"
- Touch [Yes] to Print Money Count Receipt.
Change Fund or Cash Register is Short - Beginning of Shift
The Security Document
Now pay attention to the back side of the SCR. Every SCR has the following information on it, which we call the "Security Document". It outlines 10 mandatory procedures for taking orders and collecting for those orders. Take the time now to read each of the10 points in this document.
The "Security Document"
- NOTHING TO BE SERVED OR PREPARED WITHOUT FIRST BEING ENTERED INTO THE POS SYSTEM.
- EVERY DINE-IN ORDER MUST BE WRITTEN ON A WAITRPAD.
- SERVERS WILL NOT CALL IN ORDERS TO THE KITCHEN, COOK WILL NOT PREPARE ORDERS THAT ARE CALLED IN TO THE KITCHEN: Even if you know what the order will be as in the case of a regular customer. Exception is special instructions.
- STAPLE RECEIPT TO WAITRPAD AND GIVE TO CUSTOMER IMMEDIATELY AFTER PRESSING DONE.
- SERVER-ONLY ITEM "ADD-ONS" ARE "RING IT - THEN BRING IT": Recall table, add item, then serve it.
- PAYMENT COLLECTION:
- Dine-In: Return to customers frequently to assure that you get payment. If customer gets payment out at the table, collect right away saying "I can take that for you" instead of expecting everyone to go to the checkout station.*
- Carryouts: Collect at time order is placed and before preparing or packaging food.*
- Call-Ins: Call-ins up to $30 may be taken. Over $30, direct customer to come in to the restaurant (or place their order at gwtogo.com (if available at your store).*
- 3rd Shift: All dine-in and carryout orders, no exceptions, must be collected in advance! Write the order then politely say "It's pre-pay from 10-6, I"ll be right back to collect"; place the order and return with the waitrpad/receipt; then say: "May I collect please, the policy applies to everyone". If customer objects, point to the sign. If necessary inform the kitchen to not prepare the order.*
- CREDIT CARDS: Chip cards must be inserted, not swiped; if the chip malfunctions do not swipe it, ask for a different card. No one other than the customer should ever write a tip on the credit card receipt.
- TIPS: Every tip must go into the tip container immediately; no sorting or counting tips during shift; a new tip container starts whenever anyone comes on or goes off duty; split tips together at end of shift.
- VOIDS: Voids after the [Done] key is pressed must be explained. Get a PINK VOID SLIP right away and staple it to the Waitrpad w/receipt so you don't forget; REFUNDS: We fix problems or remake food, we do not give refunds, unless the mistake is definitely our fault or the customer is unruly; NO SALES: Are carefully monitored and must be fully explained, e.g. "Change", "Change Fund" or "Drop".
- FOOD AND BEVERAGES FOR EMPLOYEES: There is no free food at any time and only free coffee or fountain soda during the shift, not after. Employee meals must be rung before preparation. Mistakes, including call-in order no-shows are not to be eaten or taken home. Employees purchases of product for taking home are at full price and must placed after shift with the next shift.
*Staple settled receipt to waitrpad/initial receipt.
Waitrpads & POS Receipts
The Waitrpads we use to write the orders, and the receipts that are printed by the POS system, are not to be casually treated. These are company documents that must be prepared and handled properly. So let's learn about these for the various types of orders we have.
Dine-In Orders
A written waitrpad is required for every dine-in order.
As you take dine-in orders:
- Write the order, using abbreviations, on the waitrpad;
- enter the order into the POS system;
- before pressing the DONE key, double check what you entered by comparing the waitrpad to the POS order screen;
- the initial receipt prints;
- staple the receipt to the waitrpad;
- deliver both to the customer right away.
Later, when you settle the order, staple the settled receipt to the waitrpad with the initial receipt. You'll then have a waitrpad sheet, with the initial receipt and a final receipt stapled as depicted here.
Place the stapled group of receipts into the receipt basket.
Walk-In Carryout Orders
No Waitrpad is necessary.
- Take the order by entering it into the POS system as the customer tells you the order.
- before pressing the DONE key, double check what you entered by repeating the order back to the customer;
- the initial receipt prints and can be given to the customer.
Call-in Carryout Orders
No Waitrpad is necessary.
- Take the order by entering it into the POS system as the customer tells you the order.
- before pressing the DONE key, double check what you entered by repeating the order back to the customer before you press DONE;
- The initial receipt prints.
Discard it. It's not needed and we don't want loose or
extra receipts lying around.
Delivery Orders
No Waitrpad is necessary. The delivery order tablet system will automatically a delivery ticket.
- Enter the order into the POS system from the delivery order ticket;
- before pressing the DONE key, double check what you entered for by comparing the deliver order ticket to the POS system order screen;
- The initial receipt prints. Discard it. It's not needed and we don't want loose or extra receipts lying around.
- Settle the ticket and staple the settled receipt to the delivery order ticket.