DOCUMENT NUMBER: 15-02-01

SECTION:
OPERATIONS: CASHIER
TAB:
THE FRONT END

SUBJECT:
P REPARING FOR CHECKING

__________________________________________________________________________________________________________________________________________________________________________________________________

PREPARING FOR
CHECKING

It is important to prepare the workstation for the day.

P REPARE THE CASH

R EGISTER

At the beginning of the day it usual for cashiers to go directly

to their supervisors and pick up their cash drawers. The cash
register contains their bank, which is a set amount of money
(bills and coins) each cashier has at the beginning of their
shift. The cashier should count the money before starting
with the daily operations to ensure the amount is correct, not
more, not lees than the assigned amount.
The cash drawer contains a compartment tray with divisions
for each bill nomination and for coin change. Bills should be
placed from smaller denomination to larger, from right to left.
The compartment try can be lifted up to place large
denomination bills (50, 100) underneath it. In some stores,
cashiers are required to give these bills to the head cashier
immediately.
Cashiers should keep the bills with the portrait facing up and
facing the same direction.
Before beginning daily activities, cashiers should check that
the current date is displayed in the cash register, that there
is plenty of paper in the spool. Also, cashiers sometimes
keep a price list for items that do not show the price, for
example, some produce items that need to be weighed. This
list has to stay current on a daily basis, since prices may
change.

DATE: MARCH 11, 2002

PAGE:

1 OF 2

DOCUMENT NUMBER: 15-02-01

SECTION:
OPERATIONS: CASHIER
TAB:
THE FRONT END

SUBJECT:
P REPARING FOR CHECKING

__________________________________________________________________________________________________________________________________________________________________________________________________

P REPARING THE
CHECKSTAND

DATE: MARCH 11, 2002

Cashiers should wipe the countertop to ensure is free of dust

and dirt. Customers do not like to see that food items are
handled in a dirty environment. Also, cashiers have to make
sure they have enough bags of all sizes to last through the
day.

PAGE:

2 OF 2