Cashier Procedures
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.
The SCR
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
Double count.
Have another person count with you.
Note it on the SCR
Bring it back to $300 or $75 during the shift.
This may cause your deposits to be short resulting in
a short SCR, but the auditor will know why because you noted it.
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"
Mandatory Order Taking and Payment Collection
Procedures
*** W A R N I N G
***
Any violations will be
cause for termination of employment without further warning.
- 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.*
*Staple settled receipt to waitrpad/initial receipt.
- 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.
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.
Place the settled receipt into the
receipt basket.
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.
Place the settled receipt into the
receipt basket.
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.
Place the stapled two tickets into the
receipt basket.
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