Process Payments and Receipts. Conclude Food Service and Close Down Dining Area Promote Food and Beverage Products Objectives: The following skills and knowledge shall be focus of this module: • Prepare and process bills accurately in coordination With the cashier • Verify amount due with the customer • Accept cash and non-cash payments and issue receipts • Give required change to the guests or customers What’s In Below are ways in presenting a bill to the guest. Number the items in chronological order. Use numbers 1 to 5. 1 ___________ Wait for signs that guests may want their bill. 2 ___________ Present the bills until they asked for. 3 ___________ Place the bill front of the host on a small plate from the right. 4 ___________ Leave them alone in their own time 5 ___________ Don’t make unnecessary delay while they are kept waiting for you to collect the payment • The methods by which bills are prepared and processed range from handwritten dockets to highly computerized systems. The two purposes of a guest’s bill are to inform the guest of the amount to be paid (giving details of what is charged for) and to act as a control system for establishment. • Guest’s bill may be presented at the table, at the bar, or at a cashier’s desk. Wherever it is presented, the bill should be kept up to date at all times. The bill should be kept ready for presentation as soon as the guest requires it. This may not always be possible, particularly when beverages are being served right up to the time of the guests’ departure. Presenting the Bill/Check Before presenting the check, look it over to make sure all items ordered and served have been included and charged to the guest’s bill correctly. • Ensure that it is presentable and legible. • Use judgment and present the check when deemed appropriate. • Check should be presented in a booklet to a host or placed in the center of the table. • After presenting the check, take a few steps and glance back at the table. If the guest already has cash or credit card ready, it may mean he or she is in a hurry to leave. If this is the case, try to close the transaction immediately as soon as possible. • Always be discreet, tactful and gracious. Accepting Payment Common payment methods include cash, credit cards. The Electronic Funds Transfer at Point of Sale (EFTPOS) system, vouchers and charge accounts. Be familiar with the procedures for these various methods of payment and know which methods of payment are acceptable to the establishment. • Checks are paid either by credit card or cash. • If the guest is paying by credit card, follow company guidelines. Accepting Payment • If the guest is paying with cash, ensure that you receive the correct amount, and return any change with a selection of bills to ensure flexibility in leaving a tip. DO NOT make change right at the table. Take the check and cash to the back of the house, and make change. guest or you are summoned by the guest Accepting Payment • In handling cash, make sure you count the change twice, and make sure no bills dropped as you take the change back to the table. • Return the check and change on either a tip tray or booklet, along with the receipt. • Do not pick up tips while guests are still in the restaurant, unless handed to you by the guest or you are summoned by the guest In preparing and processing bills accurately should coordinate with the cashier, verify amount due with the customer, accept cash and non-cash payments and issue receipts and give required change to the guests or customers Conclude Food Service and Close Down Dining Area Objectives The following skills and knowledge shall be focus of this module: • Remove soiled dishes when guest are finished with the meal • Handle food scraps in accordance with hygiene regulations and enterprises procedures • Clean and store equipment in accordance with hygiene regulations and Clear and reset tables and make ready for the next setting when a guest is finished with the meal • Thank and give a warm farewell to guests • Turn of electrical equipment when appropriate When clearing the table between courses, remove all flatware from the plates, and place it to the side of the tray, never stack plates on top of food. Cover the tray with a service towel before carrying the tray through the dining room to the kitchen. Remove the tray as soon as the table is cleared. Closing Procedures Prerequisites ~Do not extinguish or dim any lights until all customers have left the building. ~Do not close the last register until after scheduled closing and all customers have exited the store. ~Always answer the phone, even when it rings after closing. ~Always leave in pairs when closing the store. ~Never exit through the rear of a store. ~Ensure all parking lots and exits have adequate lighting and that all bulbs are lit and functioning. Closing Procedures Tasks – 1 Hour Prior To Closing ~Restock and recovery. ~Assign closing and cleaning duties. ~Lock any non-essential perimeter doors. ~Clean and restock restrooms. ~Return all non-defective returned merchandise to stock. -This should not be done by the cashier who processed the actual refund. ~Move all defective returned merchandise to the back room for processing. ~Clear the aisles of any merchandise, pallets, freight, carts, etc. Closing Procedures Tasks – At Closing Time ~Walk the floor and restroom for any remaining customers. ~Retrieve all shopping carts from outside and inside the store and place in front of store (inside). ~Bring all products from sidewalks and outside selling areas into the store. ~Lock all perimeter doors, including main entrance and exit doors. The exit door should remain locked, with a supervisor or other responsible employee remaining at the door and letting customers out and relocking the door after each exit. Departing employees should also be observed, ensuring that no unpaid merchandise is carried out. ~Dust the floors and mop when necessary. Closing Procedures ~Close and count down all cash registers. -Cash should be counted away from registers so that it will not be visible to customers remaining in the store or who might be able to view the activity from outside the store through windows. ~Settle all credit card machines (if applicable work with Head Office). ~Generate a detailed batch listing (if applicable work with Head Office). ~Settle the machine (transmit the batch – if applicable work with Head Office). ~Place the detail tape, settlement report and tills in the safe. Closing Procedures -Place tills in a safe over night and leaving register draws open will better protect the point of sale terminals in the event of a break in because burglars will invariably break into a register. Closing Procedures -All tills should be balance, with paperwork, immediately following each cashier’s shift so that any discrepancies can be investigated promptly, with the day’s events fresh in the cashier’s mind. The countdown of money should be witnessed and formally acknowledged by a manager. The cashier should not know how much money should be in the drawer. The manager should obtain that data from the POS program for use in determining the amount the cashier is over or short. If the over/ short is exceeds a designated threshold (no more than $1.00), the cashier should be required to provide a written statement as to what possibly could have caused the variance. Closing Procedures ~Empty all trash receptacles and place the trash bags near the back door (or receiving door) for removal to the dumpster the following morning. This will deter the theft of product via the trash for later removal from the dumpster, and preclude the need to exit the rear of the store during hours of darkness (a heightened risk of robbery is present at that time). Closing Procedures ~Shut off overhead music. ~Shut down any working displays. ~Seasonal Items – unplug any seasonal lights that could cause an electrical fire. ~Shut off any televisions. ~Ensure radios are turned off and placed in cradles. ~Leave closing notes for opening manager and include daily totals, merchandising info and any employee updates. ~Double check all perimeter doors. ~Perform a security bag/coat check. ~Shut down all Eagle and computer programs. Closing Procedures ~Properly shut down all computers. ~Go through the Non Negotiable Standards form and make sure everything is checked off for the closing procedures. ~Turn off the air conditioning system. ~Turn off all lights. ~Activate burglar alarm system and know the duress code. ~Exit the front of the store and lock the doors. Ideally, all closing personnel should leave together, but as a minimum or two people should leave together when the store is locked for the night. ~Double check that the door is securely locked. Note: In removing soiled dishes when guest are finished with the meal you should handle food scraps in accordance with hygiene regulations and enterprises procedures always clean and store equipment in accordance with hygiene regulations and reset tables to be ready for the next setting when a guest. Thank You Very Much and God Bless