Cash Outs, Bar Floats, Petty Cash

Hailo Data(TM): Keeping independent restaurants healthy and strong

Cash Outs, Bar Floats, Petty Cash

Step by step instructions for your bar and front-of-house staff to follow when they check out.

Ensure your bartender on each shift is responsible for counting the till cash float to ensure that the total in the float is equal to the total on the count sheet.

Ensure your bartenders make a note of the amount taken out of the float, then keep the receipt, and submit this as part of your cash out at the end of your shift in the event of a retail purchase.

Ensure your staff gathers and staple together all your debit and credit receipts.

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