A hall surface cashier work procedures Restaurant cashier work is the first step in recording restaurant business income, but also one of the important aspects of financial management. It requires each cashier to skillfully master their own work and work procedures, and applied to the work, really play a supervisory role, the gatekeeper function, for the next step in the financial accounting to lay a good foundation. Its work mainly includes: (a) pre-shift preparations 1, the restaurant cashier in accordance with the scheduling of shifts on duty before the need to sign in by the restaurant cashier foreman to supervise the implementation, and the arrangement of statements. 2, the cashier and the foreman or supervisor together with the count of working capital, no error in the register after signing, between shifts must be handing over working capital procedures, and cashier working capital in the restaurant cashier handover register to sign. 3、Pick up the bills and receipts to be used in that shift, check whether the bills and receipts are in order, if there is any missing number or short coupon, they should be returned immediately, and at the end of the shift, the unused bills and receipts should go through the procedure of being returned, and sign in the register of bills and receipts, and the bills of the restaurant will be managed by the supervisor, and the supervisor will supervise the implementation of the bill. 4、Check whether the date and time of the computer system are correct. If the date is incorrect or the time is not allowed, notify the foreman in time to make adjustments, and check whether the ribbon and paper tape are sufficient. 5、Check the restaurant cashier handover notepad to understand the remaining problems at work so as to deal with them in time. (B) the normal operation of the work program 1, when the waiter to the cash register, the cashier should first check the number of people on the menu, the table number whether the record is complete, such as incomplete records will be returned to the waiter. 2, when the number of people ordering the menu, table number records are complete, the start of the formal input menu, first of all, the guest billing number into the computer, the cash register will automatically prepare the billing number, to be used by the guest checkout; and then will be the number of guests, the number of tables, and the guests ordered food, drinks and the number of content and quantity of the menu according to the computer key input. After the input is complete, you can wait for the guests to check out. (C) checkout workflow 1, the restaurant checkout single duplicate: the first for the financial union, the second for the guests. 2, the guests asked to check out, the cashier according to the hall staff reported the end of the table number to print out the temporary checklist, the hall staff should first check the bill after signing their names, and then with the bill and the guest checkout. If the hall staff did not sign, the cashier should remind them to sign. 3, the guest checkout payable, the hall staff should be two bills back to the cashier to summarize the second bill back to the guest, the first bill is retained in the cashier. 4, the guest checkout is hanging accounts, the hall staff will be guests hanging account vouchers to the cashier for hanging account procedures, the two bills are handed over to the cashier to deal with. 5, checkout guests present discount card (or hall management staff to give discounts to guests) for discounts, the hall staff should be discount card (or management staff signature) and two bills to the cashier for discounts in accordance with the procedures, if the face of the hall staff will only be a bill to the cashier, the cashier can not be given to deal with. 6, void or modify the bill should be void or adjusted by the relevant personnel to explain the reasons, and sign their names, in the hall management personnel confirmed that the amendment sheet and void the bill (two) to the cashier sent to the Ministry of Finance audit review. 7, for various reasons, guests need to lag behind the settlement of accounts, must first ask the hall management personnel to recognize the guarantee, and then transferred to the Finance Department accounts receivable. 8、Hotel general manager, deputy general manager of the guests or sales department staff, approved by the leadership of the hospitality customers must use the internal bill, the bill should be signed by the leadership of the Ministry of Finance audit audit. 9, the cashier in the end of the shift business, should be done after a single class checkout; in the end of the day business work, should be done after the total class checkout. Double-check the day's meals and income, and fill out the "East (West) Park restaurant checklist. (D) single, total shift checkout at the end of each shift, to do a single shift summary; at the end of the day business, to do the total shift checkout. Directly click on the "single. Total shift closing" button, the computer will automatically summarize business income and generate a number of statements, according to the required, print out the statement. (E) the day, the historical accounts query "Accounts of the day query" refers to the accounts and the last three days of the accounts, directly click on the "Accounts of the day query" button, the computer will automatically find the required accounts. "Historical accounts query" refers to the previous accounts, the same operation method. (F) invoice management 1, each cashier receives invoices by their own custody and write-offs, not by others and write-offs, write-offs when the page number of the void folded, the void number to be filled into the invoice cover behind the invoice inspection records. 2, fill in the invoice amount to fill in the amount of the consumption list with the guest (the operator in the invoice of the relevant items to sign the full name), the guest consumption list to be attached to the back of the invoice stub copy. 3, write-off invoices found in the stub copy is not attached to the guest of the consumption list or invoices are not consecutive, in addition to written instructions to be attached to the manager, but also to bear all the economic losses arising from this. 4, lost invoices should be promptly reported in writing to the Ministry of Finance, lost invoices declared invalid newspaper fee to be responsible for by the manager. (VII) Management of voided bills At the end of the cashier's shift, the adjusted and voided bills recorded by the computer should be sent to the auditor. The voided bill must be signed by the foreman or above and the reason for voiding must be indicated. If it is found that there is a mistake afterward, but it is not possible to check the saved bill, the financial responsibility should be borne by the cashier, and the reason for destroying the bill should also be investigated. (H) cash, checks, credit card collection procedures 1, cash 1) cash should pay attention to identify the authenticity and whether the currency intact. (2) In addition to RMB, coins of other currencies are not accepted. 2, checks Receiving checks should check whether the account number and name of the bank, the seal is complete and clear, the general seal is an official seal two private seal or more. If there is a lack of, you should first ask the person who handed over the check whether the seal is consistent, and in the endorsement to leave the name of the contact person and contact phone number. The hotel does not accept private checks, such as by the hotel manager or more personnel to accept the check guarantee, the check problems by the guarantor to assume all responsibility. 3、Credit card 1) Receive authorized credit card, should first check the validity of the card and whether to accept the use of credit cards within the scope of check whether the card is included in the stop list, (such as brush the wrong credit card paper, expiration, stop period and non-acceptance of credit cards within the scope of the bank will refuse to accept. (2) guests settlement, the amount of consumption will be filled into the purchase order consumption column, the cardholder signature, carefully check the card number, expiration date and signature should be consistent with the credit card, correct, tear off the cardholder stub along with the bill to the guests. (3) If the cardholder does not stay in the hotel or leave the hotel first, the payment on behalf of others must ask the cardholder to sign the purchase order, fill in the payment confirmation, the cashier should carefully check the card number and signature, according to the number of days of expected amount of authorization to obtain authorization, after obtaining the authorization, in the signing of the purchase order edge of the word "has been verified" sign the name of the operator, write the amount of authorization and the authorization number. and authorization number. (4) credit card over the limit should always call the bank credit card authorization center or through the EDC to obtain authorization, such as the actual consumption over the authorized amount should be reauthorized, a consumption can only be used with an authorization code, multiple authorization codes should be divided into a single set of purchases before accepting the use. (5) If the signed purchase amount exceeds the authorized amount by 10% or less, the original authorization code can still be used without reauthorization. (IX) cash and billing handover procedures at the end of the day 1, cash handover procedures restaurant cashier to prepare the report is completed, the amount of cash received were filled in the cash bag, and then loaded into the cash bag. Requirements within the cash and cash bag on the amount recorded on the same, and in the cash receipts handover record book signed for cash handover procedures. Under the supervision of the cashier, the cash bag will be put into the safe. When the cashier is off duty, the receiver will count the cash pockets one by one and check whether the amount on the cash bag and the amount on the cash receipts handover record book are the same, and sign in the column of the name of the person who hands over the cash bag after there is no mistake, and so on for A, B, C, D shifts and so on, and the procedure will remain unchanged until the next day, when the chief cashier will take stock of the cash bag. 2, the guest bill handover procedures guest bill handover procedures are divided into two categories: one has been used, will have been used by the guest bill in order of number row, with the guest bill distribution form package bundled, put into a designated location for the night auditor audit; the other is not used, to check with the guest bill has been used to check whether the last bill has been numbered, after the error, for the return of the formalities. Sign the return form in the cashier's receipt register. The following shift continue to use in the receipt of the column signed for the handover procedures, the end of the day's work, should be returned to the supervisor of the unused guest bill, and for the return of the signature procedures.