Money Handling – CHAPTER 12Guest Check has 3 rolesManual ChecksManager can use check information to deriveNOTES FOR “Money Handling” CHAPTER 12 Remarkable ServiceMONEY HANDLING – CHAPTER 12Guest Check has 3 rolesOrder food and drink from the kitchen/barObtain payment from the guestAccounting- cost control department – count of items soldAll Information Must be recorded on the actual guest checkManual ChecksInformation BoxDate, table number, server, number of guests, location in dining area, time order taken/served, sequential number of guest checkBody of Guest CheckPlace to write what is ordered, how it is prepared, special/specific requestsTotal charged for all items, taxes, and service charges where applicableCustomer Receipt StubName of operation, logo, date of transaction, total amount of bill, sequential number of guest checkManager can use check information to deriveNumber of guests served that dayNumber of tables served that dayNumber of meals served that dayNumber of tables or meals per serverThen the manager can determine:Busy times and adjust staffing accordinglyCheck that check sequence is being followedGuest Checks should be “issued” and used/unused should be signed in and out at each shift. Guest checks should be treated like $$$$Order WritingPeople who need to understand guest check include: Server, POS person, Kitchen staff, Other servers, Guest, Cashier, Manager, Bookkeeper1All Abbreviations should be standardized by managementCheck PresentationReview check for amount of each item, subtotal, tax and service chargeNeed to review check to be sure that:Restaurant collects what is owedGuest is not overchargedDo not be defensive with guests about billingVoidsCircle do not eraseWrite a brief explanation on checkRecord voided amountRequire Manager initialsVoids are important to track!Forms of PaymentServer needs to know about house accounts, promotional discounts, coupons, gift certificates, prepaid or promotional complimentary mealsPersonal Checks - Ask for id and check numerical figure to written numberTraveler’s Checks – Must sign 2nd signature in front of youCredit Cards - Credit Card slips are like money!Gift Certificates - Be sure all the details are included.Problems with PaymentIf credit card is declined then :Try againAsk for another form of payment and blame machineConsider pulling host away from guest to handle the situationCounting Cash – Write total amount of money received on check, count change then perform other requests for money, count from what is owed to amount paid“Walk-out” or “Dine and Dash”Assume guest has forgotten to pay and be tactfulTell manager ASAP if guest leaves the areaRobberyStay Calm Do not be a hero unnecessarily2GratuitiesTip originally about innkeeper keeping a secret!TIP – “to insure promptness”TIPS – “to insure proper service”“Service Compris” - all gratuity charges are included in totalService Charge – 15 to 20 % and must be announced to guest somewhereCharlie Trotter in Chicago pays servers full salary and prices reflect total labor costsTips are taxable by the IRS, Record on 4070 ASUMMARYAccurate information is importantConsistent language is needed Systems for money handling should be implemented and monitoredGratuity is not free moneyRestaurateurs have investors, creditors and