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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Cash Register Operations
1. Call out each item as it is rung into the cash register.
2. Repeat the order back to the customer to ensure they are getting what they ordered. This helps eliminate misunderstanding and confusion.
3. Call out the total amount of the sale, and the amount tendered, to the customer. This again communicates what you are doing to the customer.
4. Place the amount tendered on the register ledge. This will help prevent possible errors when making change.
5.When taking change from the drawer, you should count it to themselves. As you place the change into the customer's hand, it should be counted aloud. As this is being done, the customer will also count it to themselves. Thus, the change will have been counted three times—twice by you and once by the customer.
6. After the customer has received their change and the transaction has been completed, you should then place the amount tendered into the register drawer. Place bills in the register drawer so they all face the same direction.
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