workflow of cashier in catering industry, workflow in business

1. Closing: Check the contents of the bill according to the contents of the menu, and find out the reasons in time if the amount is correct. If the reason is not found, the bill will not be settled. If there is a discount, it needs to be signed by the designated manager before it can take effect. If there is a free bill, it must be signed by the manager on duty and the guests.

2. Deposit collection: fill in triplicate, set the scheduled date (upper and lower), and set the number of tables, name, unit, dining time, dining place, dining type and meal label. After receiving the deposit, the amount should be written in words and figures respectively, and then the cashier, the person in charge of receiving the reservation and the guest should sign it respectively. Leave the name of the restaurant and the phone number for ordering. Give the copied third copy to the guest, the second copy with the deposit, and the first copy as a stub.

3. Refund of deposit: after the guest makes a consumption, he will show the receipt after the checkout, and the cashier will check it according to the receipt stub, and take a seat accordingly, and indicate the refunded deposit and the amount on the statement. After the manager on duty signs the bill and the receipt respectively, he will hand in the recovered receipt together with it, and the person in charge will sign the deposit slip of the receipt to be invalid.

4. Handling of account suspension and bill exemption for permanent related households: For the customers who check out and bill exemption in stages in the name of companies, units or individuals, after keeping the signature of the guests, they will report the words to the finance department separately, and the cashier will keep them, and the guests will sign after spending. However, the guests are required to indicate the unit, name and telephone number on the bill and check whether the signatures are consistent, so as to facilitate future settlement.