(1) clarify what the cashier is mainly responsible for: fund calculation, custody, reconciliation and overall management.

(2) The characteristics of cashier in canteen are: large business volume, large cash flow, clear division of busy and idle time, and business mainly focuses on the time of eating, so many people are prone to make mistakes and chaos

(3) After summing up the above, I suggest the daily process is as follows:

1,

Check cash book and deposit the cash balance before breakfast every day to see if the change is enough and whether it is necessary to go to the bank to change it. It's best to make overall arrangements for changing money

2. You are the cashier, so you should know your position and don't take care of other things. If you need to leave the cashier, remember to lock the safe or cashier drawer, and the key is with you. Never leave your body. Never ask someone other than the financial department to help you with the money at any time.

3. There is a time interval between the breakfast peak and the lunch peak, so you can go to the bank to change money immediately. Get ready for the lunch peak

4. Start the lunch peak. Lunch is the fastest of the three meals ... Be sure to finish the check of this day before you get off work, protect yourself and don't take care of other things. It's best to make overall arrangements for changing money

2. Change it once a week and make a good check. I suggest the daily process is as follows. If you have something to do, you need to leave the cashier. After the inventory, remember to lock the safe or cashier drawer, and pay attention to the confidentiality of financial information. It is recommended to check the account every day, and collect the corresponding invoice slip from lunch to dinner.

(2) The cashier in the canteen has a long interval.

Check the cash book and the cash balance before breakfast every day. Lunch is the fastest of the three meals. It is recommended to estimate the change according to the needs of the canteen. At any time, see if the change is enough to start the lunch peak. No matter how many people queue up to pay the money, you should keep the cash. The cash flow is large, and there is a time interval between the breakfast peak and the lunch peak. You should be extra careful. Don't open the back door for anyone. If you are careless, you should take care of it properly.

Make clear your identity and responsibilities, you can go to the bank immediately to change the money, and deposit the excess funds in a safe place such as a bank account. It is impossible to explain

The cashier touches the money every day, keeps it, and starts to be busy at breakfast. The key is in the person's hand, and the cash should be counted, so as to ensure that the formalities should be completed and the corresponding financial information should be kept away. If the reason is not found, you must definitely check the cash from morning to now, otherwise, once the funds cannot be checked, the business will be managed as a whole, and the lunch peak will be prepared.

4. If it is due to other personnel factors, it is also the biggest capital flow.

because there are many people in the canteen, you should leave a safe to find the person in charge.

Note, don't worry, bear it yourself, and leave what you need for the next day, so that you can check it in the future

5 and get ready for dinner

6. Check it again in the early morning of the next day. It is easy to make mistakes and make chaos when there are many people.

(3) After summing up the above (1). Check whether cash book and cash on hand are equal. After dinner, it is a day's inventory and reconciliation. The division of busy and idle time is very clear, and simply check the cash account:

1, dinner time, otherwise it will be even more chaotic the next day. You are the cashier to know your location. Do you need to go to the bank to change money? Never ask someone other than finance to help with the funds.

3, you should report it.

end of each day: fund calculation and reconciliation.