The basic knowledge of catering cashier is as follows: (1) Fill in the daily sales slip by date.
(2) Prepare change notes, seals, invoices and cash receipts before meals. (3) Receive invoices according to financial regulations.
(4) Go to the bank regularly and regularly to settle the daily business funds. (5) Handling cash, credit cards, checks, bill signing, VIP cards and other services for guests.
(6) Cash shall be counted in person before banknote inspection. (7) There is something wrong with the bill, which cannot be torn up or modified.
(8) prohibit others from entering the cashier. (9) Treat guests well according to regulations, and the service is fast and accurate.
(10) Learn about counterfeit money and remember all kinds of credit cards. (1 1) keeps saying "sir, miss, please wait a moment, I'll take your order right away", "thank you, welcome to come again", and bow.
2. Feelings of cashier work in hot pot restaurant
1, being in the social circle is an annoyance, but detachment is a tragedy.
2. Boredom is how a person feels about the plate after eating the food on it.
The procedure of attending a memorial service is often to receive a profound life education first, and then everyone will smoke, drink and play cards together.
Knowledge is a kind of food, the more you eat, the hungrier you get.
5, love will sink to the bottom, in the dull days, the most important thing is to often gently shake the "water cup" containing love.
6, war: if you can't solve it with your tongue, bite it with your teeth!
7. Hating others is like burning down your house to catch mice. But the mouse may not catch it.
8. Everyone has many dreams in his life, but if one of them keeps bothering you, all that remains is action.
9. Only those who can't figure it out, there is no road that can't be taken.
10, the arrival of the god of luck is often just because you look at it more, think more and take one more step.
1 1. The failure occurred after giving up completely.
12, the so-called enemies are just those who force themselves to become strong.
3. Cashier's cashier skills in restaurants
Common skills in cashier's work
(1) Cashier skills when customers check out.
If customers pay by cheque, they should pay attention to the following points when accepting cheque:
First, check the date signed on the cheque;
B compare whether the receivable amount is consistent with the amount signed by the customer. It is necessary to ensure that the cheque is written directly to the enterprise, and the cheque written to other units cannot be accepted;
C. Ask the customer to show some identification, such as ID card and work permit, and make records. Under normal circumstances, enterprises will set a maximum limit that cannot be exceeded. If the amount payable exceeds this limit, you'd better ask the manager.
D, all handwriting suspicious, expired, incomplete printing or third-party inspection should be rejected.
(2) Cashier skills of credit card checkout
A, check the credit card.
A. When the customer shows his credit card, the cashier should immediately check whether the credit card has expired;
B. The cashier should further check whether the unexpired credit card number is listed in the "Credit Card Cancellation Announcement" and confirm whether the card belongs to invalid credit cards such as stolen or lost;
C the cashier should also pay attention to the maximum amount that the credit card company allows the center to accept credit card payments from consumers. If this limit is exceeded, the credit card company may refuse to pay the money.
The cashier left the credit card number and payment date on the payment record.
C, fill in the amount and tax payable.
D. Give the payment record and pen to the consumer for signature.
E compare the signature on the payment record with the signature on the credit card, and if they are consistent, it is acceptable.
F return the credit card and the copy of the payment record of consumption to the other party.
Training gas station
If the card number in the letter is on the cancellation notice, then you should contact the credit card issuing unit in time and ask for advice on how to handle the credit card. In addition, you should call the credit card company if:
(1) The payment amount exceeds the amount specified by the card issuing company;
(2) The effective date of starting to use marked on the card has not yet arrived;
(3) The validity period on the card has expired.
If the credit card company approves the payment, the approval number should be recorded on the payment record. This can protect entertainment enterprises from losses caused by consumer fraud.
4. What are the main points of restaurant cashier management system?
The main points of the cashier management system in the restaurant are as follows: (1) The cashier in the restaurant should arrive at his post early, keep the cashier clean and ready to change cash, adjust the price list of meals according to the pricing notice sent by the pricing personnel, and know the booking situation of the day.
(2) The restaurant staff must charge according to the standard, and the daily settlement and turnover shall not be in arrears, and the guests shall leave the account. (3) Personal payment: ① The cashier receives the "Reservation Menu" sent by the waiter, leaves the first copy, and immediately registers in the "Income Registration Form" after checking the price sum; After the guest has finished eating, the attendant on duty informs the cashier to settle the bill. After the cashier takes out the total order, he issues two "bills" and the attendant on duty collects money from the customer. After the customer pays, the waiter gives the bill and ticket to the cashier, who counts it and stamps the second copy of the "bill", and then transfers it to the customer together with the change and refund. The cashier should bind the first "bill" and the first "order" together and put them in a special paper bag for calculating the voucher.
(4) Collection of money for group guests: ① The restaurant waiter bills according to the "Group Dining Notice" and gives it to the cashier. The cashier stamps the second, third and fourth orders to the waiter, and one copy is kept and inserted into the bill box; ② After the meal is over, the waiter on duty will make a bill (indicating the front desk checkout), ask the team leader to sign it, and immediately send the team bill (in duplicate) to the front desk cashier for collection, one of which will be kept with the "order" and put in the "special paper bag for settlement voucher". (5) Banquet collection: ① Banquets and table banquets generally need to be booked at the restaurant more than three hours in advance, and a deposit or mortgage check must be paid when booking; (2) The reservation clerk issues a banquet order (in quadruplicate) according to the reservation requirements, and indicates the amount of deposit or mortgage check in advance on the order, and then submits it to the cashier together with the reservation deposit or check. The cashier adds up the price according to the banquet order and stamps the order. One cashier keeps it, two give it to the kitchen to prepare meals, three give it to the bar to provide drinks, and four give it to the restaurant supervisor to give it to the waiter and provide services. (3) After the banquet begins, guests need to add drinks and meals. When the waiter sends out the order and the cashier seals it, one cashier keeps it and records it together with the banquet order, and the other gives it to the kitchen to add food or the bar to collect drinks; (4) After the banquet, the waiter on duty informs the guests to check out at the cashier, and the cashier issues invoices and collects money according to the banquet order; ⑤ Bind the invoice stub with the banquet order and put it in the "special bag for settlement voucher".
(6) Collection of money for conference guests: ① The person in charge negotiates with the restaurant in advance the dining standard and settlement method; (2) Fill in the "Meeting Meal Notice" at the restaurant reservation office and distribute it to the restaurant chef and cashier foreman, and the cashier will settle the account according to the notice; (3) The guest asks the person in charge to sign and issue a settlement notice when the service exceeds the standard. (7) Payment for VIP meals: ① When important guests (VIPs) dine in the restaurant, the manager-level manager generally signs and approves the Notice of Reception for Important Guests and the Notice of Public Dining, and sends them to the restaurant supervisor in advance, who will arrange reception after receiving the notice; (2) The cashier issues a bill according to the notice and settles with the guest, and the cashier puts the order, notice and bill together into a special paper bag for settlement voucher.
(8) Summarize the daily report: ① After sorting out and counting the operating income of the day, the cashier fills in the payment slip, and counts the cash again with the foreman or supervisor to check the filling of the bill; ② After confirmation, put the business expenses into the "special payment bag" and affix the seals of two people, and put them into the special gold cabinet set up by the finance department. Then fill out the "restaurant order summary table" in triplicate according to the "waiter collection registration form", one for yourself, one for the restaurant manager and the finance department cost accountant, three for the "business day report" and one for the accountant and statistician.