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Table Of Contents

Introduction
Qualities of a Good Cashier/Counter Person
Business Credo
Business Mission
Training Outline
General Team Rules
Appearance Standards
Crew Members
Uniform Standards
Orientation Period
Schedules
Switching Shifts
Time-Off Requests
Tardiness and Absenteeism
Leave of Absence
Payment Procedures
Time Clock/Time Cards
Payroll Checks
Payroll Deductions
Lost Paychecks
Overtime Pay
Breaks and Meal Periods
Gratuity Policy
Pay Rate
Standards of Conduct
Open Door Policy
Equal Opportunity
Americans with Disabilities Act (ADA)
Harassment Policy
Sexual Harassment
Types of Sexual Harassment
Complaint Procedures
Adherence to Our Harassment Policy
Reporting Harassment, Discrimination, or Retaliation
Drug and Alcohol Testing
Fitness for Duty
Theft Policy
Smoking Policy
Causes for Termination
Discipline
Suspension
Termination
Cashier/Counter Job Standards
Role of the Cashier/Counter Position
Job Description
Summary of Position
Duties and Responsibilities
Qualifications
Sanitation and Safety
Importance of Sanitation
Major Causes of Foodborne Illnesses
Personnel Sanitation Standards
Hand Washing
Personal Health
Personal Hygiene
Cooler
Walls and Doors
Personnel Sink
Greeting the Customer
Hands-on Training: Order Process
Telephone Orders
When Taking the Order
When Processing the Order
Hands-on Training: Telephone Orders
Hands-on Training: Cash Management
Preventing Customer Complaints
Handling Customer Complaints
Common Complaints
Accusations of Short- Changing
Hands-on Training: Customer Complaints
Forms
Opening Checklist
Closing Checklist
Conclusion
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BB-Cashier Training Manual

BB-Cashier Training Manual

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Published by Richard Sumelius

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Published by: Richard Sumelius on Nov 12, 2011
Copyright:Attribution Non-commercial

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11/12/2011

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