HOW TO CLOSE THE CASH

WHY

To embody our value of being a profitable business and to prepare the business for the next day’s excellent service.

STANDARDS

✔  Cash drawer must not be left unattended.

✔  The front door must be locked while closing the cash.

✔ Cash be stored in either the register or in the manager’s safe in the office.

✔ Cash must balance within 1%

STEPS

  1. Tip out and close yourself out from Touch Bistro. CLOSE ALL TABLES, staff meals, take-outs and bar tabs.
  2. LOG IN with the Admin account “1234”. Select “REGISTER” then “NO SALE” to open the register. Count all the CASH, COINS, ROLLED COINS, GIFT CARDS, using the back of the envelope to add up.
  3. Subtract $300 from the sum of the contents of the drawer. Write the difference on the envelope. (If the amount in the till is less than $300 see special note below) Leave $300 in the drawer and starting with gift cards and then the largest bills possible, put the remainder in the DAY CLOSE ENVELOPE.
  4. Select “ADMIN” then “PERFORM END OF DAY”. “GENERATE” end of day report. “PRINT” end of day report. Press “DONE” then “CLOSE DAY” and finally, “DONE”. Hard TURN OFF the iPad.
  5. Seal the cash out envelope. Sign your name on the seal. Cash-out envelope must contain:
    1. Today’s date
    2. Cash breakdown math
    3. Day Close report
    4. all receipts
    5. Remaining cash over $300
    6. Giftcards
    7. grocery receipts
    8. Shift manager’s signature
  6. Put the cash out an envelope, the BOH tip out an envelope, the closing checklist and any super tip out envelopes into the OFFICE SAFE.