MONEY HANDLING

Chapter 12 Highlights

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

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

Manual Checks (continued)

Customer Receipt Stub:– Name of operation, logo, date of

transaction, total amount of bill– Sequential number of guest check

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

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

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

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 $$$$

Order Writing

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

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?

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

Voids

Circle - do not erase! Write a brief explanation on check Record voided amount Require manager’s initials Voids are important to track! GM or bookkeeper should check void

times periodically

Forms of Payment

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

meals

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

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)

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

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

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

Gratuities

Tip originally about innkeeper keeping a secret!

TIP - “To Insure Promptness” TIPS - “to insure proper service”

Gratuities

"Service Compris”– All gratuity charges are included in total– Common in some countries– Some travelers assume it’s done here

Service Charge– Usually between 15 and 20 %– Must be announced to guest somewhere

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)

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!