1. Cash settlement: Cash usually includes RMB, HKD, USD and other convertible foreign currencies issued by banks. Foreign currency consumption should be charged according to the type of foreign currency stipulated by the restaurant. Special circumstances should be explained to the guests and reported to the floor duty manager for handling.
2. Credit card settlement: recognize the types and limits of credit cards accepted by restaurants. For example, UnionPay cards issued by domestic banks. All customers who use credit cards for consumer settlement must sign the credit card documents for confirmation.
3. Use credit card settlement procedures:
A) Check whether the credit card is within the scope of acceptance and whether there are any doubts (size, material, pattern, logo, etc.). ) on both sides of the card and confirm what kind of credit card it belongs to.
B) Check whether the start and end dates are valid, because expired cards and expired cards have no ability to pay.
C) Check the stop payment list (the list published by the bank) and the "stop payment list" published by the credit card bank. There is a name on the book, and settlement is not allowed. If the limit is exceeded, only someone can guarantee the settlement.
D) The purchase order shall be clearly filled in and shall not be altered. If the "document" is incorrectly filled in, the bank will easily refuse to pay.
E) Require the cardholder to sign, and check whether the signed credit card signatures are consistent. If in doubt, ask the guest to show his ID card for checking, so as to avoid using someone else's credit card.
F) Give the signature sheet and statement to the guest.
4. Bill signing and settlement: the guest shows the valid bill signing card and his/her valid certificate handled by the restaurant, and the restaurant hands over the units and individuals who sign the bill to the account, and the cashier handles the settlement according to the prescribed procedures after checking.
5. Discount: When the cashier handles the customer's consumption discount, he must distinguish which discounts (such as drinks, seafood, abalone wings, etc.). ) You can get a discount. Discount must be made with or without a discount card, and it is only valid after the manager on duty signs and approves (confirming the discount authority of the manager on duty).
6. Management and use of invoices:
A) The scope of use is limited to the company's operating income, and it is not allowed to issue invoices on behalf of others or other units, nor to lend invoices to other units or individuals for use. The invoice must be written on carbon paper.
B) serial number must be used, and it will be invalid if it is written incorrectly. Must be pasted on the stub in triplicate, and must not be torn off, and must be recorded by professional management personnel. Regular inspection by the tax authorities, cancellation and deactivation must be inspected by the tax authorities and turned over.
Extended data:
Cashier post responsibility system:
1, consciously abide by the company system.
2. It is not allowed to exchange foreign currency without authorization.
3, shall not learn from each other without authorization, paragraph length should be handled in accordance with the provisions.
4. Work according to the system and working procedures formulated by the company.
5, according to the provisions of the business consumer price standard to charge the guest fee.
6. Settlement and operating income shall not be in arrears with public funds, and customers shall leave their accounts.
7. Do not confuse the working hours of private funds and public funds.
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