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.
A detailed checklist for your independent restaurant or bar staff to adhere to when checking out.
Provide your team with helpful hints when checking out the bar.
Ensure your credit card batch report matches the server report.
Remind your staff of details when checking out, like manually checking all credit card slips against the credit card batch reports.