1. Change your work clothes half an hour in advance.

2. Under the leadership of the monitor, go to the cash room to collect the reserve fund.

3. In the presence of the monitor, the cashier shall make a list of the petty cash according to Currency.

4. after confirmation, draw a "checkmark" in the corresponding column to confirm the signature.

5. under the leadership of the monitor, return to the store to make morning gifts and prepare for the cashier post before opening the store: organize the cashier area-open the cash register-organize spare parts.

5. After the cashier steps down, take the cash to the cash room, fill in the Currency List, and do not leave the petty cash to the cash room after being signed and confirmed by the monitor.

6. The cashier doesn't get the change in the cash room.

7. The employees in the night shift must turn off the machine and power before they leave the office before they can go to the cash room to exchange money.

Extended information:

Cashier's skill requirements

1. Be familiar with the work flow of this position and achieve standardized operation.

2. Be proficient in operation skills to ensure timely, accurate and correct checkout and collection.

3. Make all preparations before opening to ensure the smooth progress of cashier work.

4. When checking out and collecting money, we should insist on singing "receiving and paying" for the cash received, and check the banknotes in time to reduce risks.

5. Manage the petty cash to ensure its accurate amount and safe storage; Take care of your computer password, and don't use it with others, and don't disclose it to others; Take good care of invoices, so as to settle accounts first, and then make out invoices. The invoiced amount must be consistent with the cash received and the invoiced amount.

6. Cashiers should have high-quality service attitude: smile service and meticulous and patient service, so that customers have a relaxed and happy dining mood.

7. Cashiers should not only perform accurate checkout service, but also be the facade and goodwill ambassador of the whole restaurant. Every word and deed of the cashier represents the management image of the restaurant.