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 manager’s 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 it’s 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!