Money Handling

1
Money Handling

• Chapter 12 Highlights

2
Guest Check has 3 Roles

• Order food and drink from the kitchen/bar
• Obtain payment from the guest
• Accounting- cost control department - an account
  of items sold

3
Manual Checks

• Information Box may contain
• Date, table , server, of guests, time order
  taken, sequential of guest check
• Body of Guest Check
• Place to write what is ordered, how it is
  prepared, special/specific requests
• Total charged for all items, taxes, and service
  charges where applicable
• Customer Receipt Stub
• Name of operation, logo, date of transaction,
  total amount of bill
• Sequential number of guest check

4
Guest Checks from POS

• Same information as manual checks
• Advantages
• Usually easier for the guest to read
• Modifiers usually do not print
• A dupe is stored in the system
• Technically, less chance for errors
• In communicating w/ kitchen or bar
• In calculating the total due

5
Manager can use check information to derive

• Number of guests served that day
• Number of tables served that day
• Number of meals served that day
• Number of tables or meals per server

6
Then manager can determine

• Sales per server or per guest
• Average Check for the operation
• Average Check per server
• Sales per hour (labor forecasting)
• Items sold per server (contests)
• Check that the guest check sequence is being
  followed

7
Check Sequence

• In a manual check system, guest checks should be
  "issued
• Used/unused signed in out at each shift
• In a POS system
• Servers should turn in copies
• Checked against a printed server report
• Guest checks should be treated like

8
Order Writing

• People who need to understand guest check
  include
• Any and all servers
• Kitchen staff and bartenders
• Guest
• Cashier, Manager, Bookkeeper

9
Order Writing

• All Abbreviations should be standardized by
  management
• In a manual system, this is required
• In a POS system, this can be optional, but...
• No standards opportunities for miscommunication
• What if the POS system crashes?

10
Check Presentation

• Review check for amount of each item, subtotal,
  tax and service charge
• Need to review check to be sure that
• All items sold are recorded (beverages!)
• Restaurant collects what is owed
• Guest is not overcharged
• Do not be defensive with guests about billing

11
Voids

• Circle - do not erase!
• Write a brief explanation on check
• Record voided amount
• Require managers initials
• Voids are important to track!
• GM or bookkeeper should check void times
  periodically

12
Forms of Payment

• Server needs to know about
• House accounts
• Promotional discounts
• Coupons
• Gift certificates
• Prepaid or promotional complimentary meals

13
Forms of Payment

• Personal Checks
• Ask for I.D.
• Check numerical figure to written number
• Traveler's Checks
• Must sign 2nd signature in front of you
• Check against counterfeit info sheets

14
Forms of Payment

• Credit Cards
• Credit Card slips are like money!
• Some systems accept credit or debit cards
• Gift Certificates
• Proper details are included when issuing
• Check redeemed for information
• Cash back?
• Merchandise only? (donations)

15
Problems with Payment

• If credit card is declined then
• Try again
• Ask for another form of payment and blame machine
• Consider pulling host away from guest to handle
  the situation

16
Problems with Payment

• Cash Transactions
• Count cash before leaving the table
• Write total amount of money received on check
• Count change then perform other requests for
  money
• Do not break change w/out permission
• Count from what is owed to amount paid

17
Problems with Payment

• "Walk-out" or "Dine n Dash"
• Assume guest has forgotten to pay and be tactful
• Tell manager ASAP if guest leaves the area
• You should not leave the building!
• Robbery
• Stay Calm
• Do not be a hero unnecessarily

18
Gratuities

• Tip originally about innkeeper keeping a secret!
• TIP - To Insure Promptness
• TIPS - to insure proper service

19
Gratuities

• "Service Compris
• All gratuity charges are included in total
• Common in some countries
• Some travelers assume its done here
• Service Charge
• Usually between 15 and 20
• Must be announced to guest somewhere

20
Gratuities

• Charlie Trotter in Chicago pays servers full
  salary and prices reflect total labor costs
• Tips are taxable by the IRS
• Servers are responsible for their own record
  keeping
• Record on 4070 A (Daily Record of Tips)

21
Summary

• Accurate information is important
• Consistent language is needed
• Systems for money handling should be implemented
  and monitored
• Gratuity is not free money
• Restaurateurs have investors, creditors and
  payroll - money must be handled correctly!