The work flow of mass-selling ktv waiters is as follows:

The work flow of mass-selling ktv waiters is divided into: pre-shift preparation work, pre-checkout work procedures, check-out work process, and completion of each shift Work.

1. Preparation work before the shift:

1. The cashier comes to work on time according to the shift schedule and carries out handover work;

2. Between shifts It is necessary to go through the handover procedures for reserve funds (change), invoices, receipts, and coupons, and count the reserve funds, invoices, receipts, etc. together, and sign on the cashier handover register if they are correct;

3. Check the cashier Handover record book, read the "Latest Notices" and "Items to be followed up" in detail, understand the problems left at work, and promptly ask the cashier of the shift if you have any unclear points, so that they can be dealt with in a timely manner;

4. Check the previous shift The handed over unsettled bills, the bills are consistent with the computer check, review the dish prices, if there are any abnormal changes, they should be reported in time and the relevant procedures should be improved;

5. Check the change, invoices, receipts, ribbons, Are there enough paper tapes, UnionPay paper, and stationery? If insufficient, they should be replenished in time;

6. Check whether computers, POS machines, calculators, etc. are operating normally. If any abnormalities are found, apply for repairs immediately and replace them as spares. Equipment;

7. Any problems discovered during the shift handover must be reported to the superior in a timely manner and must not be concealed from each other. Once discovered, the relevant cashier will deduct one day of holiday. If any economic losses are caused, the relevant cashier will bear the responsibility.

2. Pre-checkout work procedures:

1. When the guest enters the restaurant, the greeter will lead the guest to his seat and fill in the "ordering card". The date should be filled in on the card. , number of people, room (station) number, person handling the transaction, and hand the "card" to the cashier;

2. The cashier must memorize the prices of various dishes. If there is any abnormality, report it to the floor in time. Report to the manager or above, and indicate the relevant circumstances; (If the vegetable price needs to be changed due to special reasons, the change of vegetable price must be signed and approved by the general manager (indicate the reason for the price change); If the vegetable price changes abnormally, and there is no If the signature of the general manager is approved, you need to call the general manager to determine the reason and ask him to re-sign);

3. If there are no computer names for dishes or drinks, the floor staff can get off the computer and write them by hand. The order must be submitted to the cashier, indicating the name, unit, price, etc. of the relevant dishes (if the cashier does not receive the relevant computer handwritten order, it should be reported to the floor in time);

4. If the order is due to If there is an error in the menu system or other reasons and you are unable to use the computer to order dishes, you can use a handwritten order, but it must be stamped at the cashier's office; each production department must produce products with a handwritten order stamped with the cashier's stamp (the handwritten order must also be entered into the computer so that cashier checkout).

3. Checkout workflow:

1. When a customer requests checkout, the floor staff must hand over the order card to the cashier for verification in a timely manner (to ensure that the customer’s consumption items are consistent with the bill and computer) ), print the statement after checking it is correct, and hand it to the floor staff to check out the guest, and the guest will check out in person;

2. Various discounts and preferential methods shall be implemented in accordance with the relevant regulations of the club;

3 , perform checkout processing according to different payment methods, enter the checkout method into the computer, and complete the checkout operation;

(1) Cash:

① When receiving cash from the waiter, you must Count and check the authenticity of the banknotes in person, refund the excess or make up for the excess according to the consumption amount, and conduct cash settlement on the computer;

② If the guest pays in foreign currency, the exchange settlement will be carried out according to the foreign exchange rate of the day.

(2) UnionPay Card:

① Confirm whether the bank card is accepted by the Club, and check whether the date on the card has expired and whether the signature format is pre-signed;

② Carry out consumption operations through the POS machine, ensure that the input amount is correct, and print out the purchase order;

③ Give the purchase order and the bill to the waiter, and ask the guest to sign on the purchase order Confirm;

④After the waiter returns the signed purchase form, check whether the signature is consistent with the pattern on the bank card. After confirming that it is correct, give the cardholder's copy of the bill to the waiter to give to the guest;

⑤ Perform UnionPay card checkout on the computer.

(3). Foreign customers’ payment:

① Confirm whether the guest is in the list of customers who can debit the account, and the consumption amount must be signed by a single person before the debit can be debited;

② The cashier must check whether the signature on the bill matches the signature reserved by the guest;

③ Sign the bill and post it on the computer.

(4) The boss signs the bill:

① The boss and shareholders who consume meals will enjoy relevant discounts and benefits in accordance with the regulations of the club;

② After printing the bill, pay Ask the floor staff to ask the boss or shareholder to sign the bill;

(5) Meal coupons:

①When collecting guest meal coupons, first check the use date in detail to confirm the use of the meal coupons After meeting the club's regulations;

② If the consumption amount does not reach the face value of the meal coupon, no change will be provided; for the amount exceeding the face value, the guest will be asked to pay or credit it to the guest's account in other ways;

③ When receiving a meal coupon, please ask the person on the handling floor to sign on the back for confirmation. The meal coupon is attached to the bill, and the consumption receipt is stapled to the back of the bill;

④ If the guest needs an invoice, the cashier Invoices should be issued based on the consumption amount, and no over-invoicing is allowed;

⑤ When invalidating or modifying a bill, the relevant personnel should explain the reasons for the cancellation or adjustment and sign for confirmation. After confirmation by the floor management staff, the modification will be made Submit the bill and invalid bill to the Finance Department for audit and review;

⑥ If the bill needs to be canceled and reprinted, the reason must be noted on the original bill and signed and confirmed by a person in charge or above.

2. After the business closes, print the cashier report on duty;

3. Count cash, UnionPay cards, checks, signatures, invoices, receipts, etc., check whether they are consistent with the cashier report, and make Complete business reports;

4. Classify and bind bills according to different settlement methods;

5. Do a good job in handover work, record the handover record in detail, and be certain about important matters The handover should be made in writing and the successors should be reminded to pay attention;

6. Clean the workbench before leaving get off work and do a good job of hygiene;

7. Invest the business funds in the special equipment according to the prescribed procedures. In the safe, the reserve funds along with the shift schedule are put into the small cash box and sent to the front desk for storage. All bills and statements are submitted to the auditor for review.