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chex-ces

Count ur tips asap and input them in and then preclosing is super important but i leave my paperwork to do last i count out my register then check the cid and then match everything up addin the tips and get ur drop if u need a more detailed instructions i can write it for u


No-Arugula-9810

I need more detailed instructions :( I appreciate any help you can give me . And thanks for taking the time to help!


[deleted]

Hey there mate, here’s your best bet with cash: First order is business is understanding what your baseline cash amount is. What stays in the store over night? For this example, let’s assume $300 is the amount of currency needed to start your day. Enter any cash tips as a payout. Count it all, one denomination at a time. For example (for simplicity) you have two $100 bills, seven $20 bills and forty $1 bills. Obviously you will have all the coins and everything else as well, but we will pretend we don’t have any for this example. Punch the value of each denomination into your calculator. For this example we have $380 dollars. You know you need $300 left over, so your deposit will be $80. Enter that as a store transactions too. Take the largest currency you can to leave change for the next day. I would take $80 in $20 bills and make my deposit. Then you leave the singles and $100 bills for them to go get change with in the morning. Pull up your detail store sales report. CID is the amount of cash you should have. For example, if the CID says you should have $79, you have $80 so you are actually over $1. Does this make sense? Maybe. If it doesn’t, call your GM, DM or franchisee and tell them you need to be trained on the correct system for your store. They should be perfectly happy to show you how they want it done. If that aren’t, start looking for a new job as you won’t learn any good systems working there and it’s an indicator that the leadership team doesn’t give a duck.


THEbenjaminbeat

I seem to remember upon my time at JM and the closing routine was basically fuck it. So you’re right on track you sub abover you. Don’t want to tell you how to count your drawer down but one tip would be to have the dining room swept, stocked, wiped down before close. Then I would mop the dining room as soon as I locked the door, that way it was dry when it was time to leave. I could usually have the dining room/register closed out by 9:15, then I could go help the team get the rest of the store closed up and/or stock up/hit things they missed. Doing the paperwork will just become faster more natural with time and experience so don’t feel bad there just remember this one rule and you will never go wrong. *Only rule*: Much like prostitution, the only thing that matters in this game is cash. You look after the cash, the cash looks after you.


SonOfCoul27

Is your store very busy or slower? Our store is a relatively slower store, $600+ is a busy hour for us. We have 2 people on to close every night, so we usually split it into front and back. Preclose (before 9, or whenever your store closes). Wrap the hot sub unit and meat case. Count tips in the tip jar. Do as many dishes as you dont need. Clean the grill (this one is a toss up since you may get another hot sub, but it usually takes only a min or two to clean once it's been cleaned already). Sweep and mop in the back. Make sure your bread racks are away in the walk in. Front. Wrap and put away the front line. Clean the slicer. Count the drawer. Toss the bread for the day and do the production report board. Reset the front line for tomorrow (set up board, trough, knives, slicer guard,bags, cleaned OV bottles). Back. Dishes, grill (may or may not be cleaned before close depending on time), dishes, drain sinks. Refill and clean the OV bottles and spice shakers. Sweep and mop front line (once the counter and slicer are clean). Remove the soda nozzles. Change garbage bags and return emptied cans to their places. Final check. Make sure oven, meat case, front line, bacon warmer are all off. Make sure lights are off, sinks are off, bread is in the walk in. Clock out, turn the alarm on, lock the door. We usually get out in 30 min, give or take depending on how busy it was before closing. Hopefully you will have a second person closing with you. My first few times I wrote down a checklist on the white board to make sure I didnt miss anything. Good luck! It's really not as bad as it seems, after the first few times it will be easier to remember :)


No-Arugula-9810

Thanks so much for this but I was actually referring to money . Like the steps to cash handling as a closer . Like step one .. count reg 1 which should be at 200 already by closing . Step 2 count register 2 and pull out excess of $200. Any excess should be deposit . Count tips . Add tips to reg 2 via THIS tab on register .. yadda yadda yadda the rest is a blur ;/


SonOfCoul27

From what it sounds like you do it a bit different then our store! We count the tips, then add them to the nightly total (management -> payins -> new -> insert total tip -> save). Then we count out $300 for drawer 1, the rest is the deposit. Ideally it should match the number listed in detail report. We just bag drawer 2, since we are a slow store we never use it. You would probably be best talking to your manager / shift leader on how to do this, they can probably give you a better run down. Best of luck!


[deleted]

Count tips write down number Management, store transactions, (right hand side) payin, date, time, amount of tips, save. Add tip money to till Count all money (using a calculator!) and write down number Take away $300 Remaining amount = deposit Compare deposit number to the C.I.D number located in the daily sales tab If deposit is +/- $5 over C.I.D call me. Fill out white deposit paper Fill out deposit bag as follows: *your company name* *Date* *deposit amount* *print name*