1. 1 Money Handling Chapter 12 Highlights

2. 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. 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. 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. 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. 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. 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. 8 Order Writing  People who need to understand guest check include: Any and all servers Kitchen staff and bartenders Guest Cashier, Manager, Bookkeeper

9. 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. 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. 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. 12 Forms of Payment  Server needs to know about: House accounts Promotional discounts Coupons Gift certificates Prepaid or promotional complimentary meals

13. 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. 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. 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. 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. 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. 18 Gratuities  Tip originally about innkeeper keeping a secret!  TIP - “To Insure Promptness”  TIPS - “to insure proper service”

19. 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. 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. 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!