Ask for the hotel's cashier system. Including the catering department and the guest room department.

I suggest you read some hotel management books (now these books are better than the last). They are very useful. This is a very regular system that cannot be described in just one or two sentences. To clarify, if you find it troublesome, just read the content you need first, but you must definitely buy the book, and the more the merrier, you will definitely need it in practice in the future.

Russia... If you really want to be practical, you must study systematically, because only in this way can you plan the hotel (different hotels also have their own business methods and characteristics) so that it can develop continuously. ...make more money.

When it comes to cashiering, different star-rated hotels have different regulations, which must be within the national limits.

There are also those reward and punishment systems related to money that you asked about. That is a branch of hotel management, and if the manager is not only punishing and rewarding, but also personnel assessment, etc., this also belongs to human resources. Cross-cutting areas of management.

Here are some more specific ones: one of the systems.

For example, we often encounter this situation: the principles have been explained, the training has been done, and the rules and regulations have been established, but mistakes continue to occur. The superiors will make mistakes when inspecting the work, and they will make mistakes in customer service. , mistakes will happen within the position, and mistakes will happen between colleagues, especially in catering. If you are busy, you will not be able to analyze and understand what happened in detail, but any small oversight will lead to guest dissatisfaction, incomplete service chain, and conflicts between colleagues. Cooperation is not smooth, and the turnover of employees is too frequent, and there are many new employees. It takes time to develop good service habits. How to correct wrong and bad habits, how to develop good service habits, and how to clearly point out correct and correct service habits. Mistakes, what should be promoted and what should be criticized, this waiter is good, what is good, what is not good, what is not good, how to assess daily work, how to evaluate an employee in-depth into daily service,

There is a restaurant that uses the "bottle cap fee" to set up a reward and punishment system. It is relatively detailed. I don't know if it will be useful to you:

1. Point deduction system:

1. When taking up the job, be disheveled and do not wear your work ID plate. 2 points

2. Making or receiving phone calls without permission while on duty or using the hotel phone for personal matters. 2 points

3. Eating food or hotel gifts left behind by guests without permission. 2 points

4. Those who do not pay attention to hygiene, spit everywhere, and throw away debris. 2 points

5. Those who are late for no reason or leave early (including not participating in hygiene before and after work) 2 points

6. Those who nap and sleep on duty. 4 points

7. Those who play with the venue facilities without permission. 2 points

8. Work is sloppy and fails to provide reasonable services to guests in a timely manner. 4 points

9. Those who did not clean according to the designated position that day. 2 points

10. Those who are not polite enough to serve guests. 3 points

11. Not taking personal appearance and appearance seriously. 2 points

12. Those who change shifts without permission from management. 2 points

13. Absent from pre-class meetings and general cleaning without excuse. 5 points

14. Do not pay attention to speech and behavior during work, make loud noises, and speak indecent language. 3 points

15. Leaving the job without consent and without reasonable explanation. 5 points

16. Those who read magazines during duty hours or skip work without any reason and slow down work. 2 points

17. Those who stay elsewhere to laze around or chat, or leave their posts. 2 points

18. An error occurred when billing or delivering food. 1 point

19. A runner in a business place. 2 points

20. Writing graffiti and damaging public facilities. 5 points

21. Not greeting and serving guests according to the standards. 2 points

22. Failure to take the initiative in work will result in dereliction of duty. 3 points

23. Use the toilet for more than 10 minutes while on duty. 2 points

24. Do not stand according to regulations or do not stand on time. 2 points

25. Failure to carry out pre-meal inspection and pre-meal preparation as required before starting a meal. 2 points

26. Those who take drinks and tableware without using trays.

1 point

27. Failure to clean up empty bottles, empty boxes and empty dishes in time. 2 points

28. Get together and chat during work hours. 2 points

29. Answering the phone is irregular or impolite. 3 points

30. No initiative to greet guests when meeting them. 2 points

2. Anyone who commits one of the following faults will be fined more than 10 points depending on the seriousness of the case.

1. Be rude to guests or quarrel with them.

2. Alcoholics, gamblers, and fights.

3. Posting or altering hotel notices or instructions without authorization.

4. Those who deliberately damage public property or guests’ belongings.

5. Those who receive complaints from customers due to poor work or poor service.

6. Publish false or defamatory remarks, thereby affecting the reputation of guests or hotel colleagues.

7. Those who leave early without justifiable reasons during business hours.

8. Those who use the wine stored by guests without permission and keep it as their own.

3. Reward system:

1. Those who are loyal to their duties, responsible for their work, establish a good reputation for the department, and stand out in the monthly summary. 10 points

2. Those who work hard and make significant contributions to the economic benefits of the department. 20 points

3. Those who stand up and act bravely to protect the property and personnel safety of the department. 40 points

4. Those who are honest and trustworthy. 5-10 points

5. Those who are often praised by guests, colleagues and superiors for their excellent work. 5 points

All the above regulations will be dealt with as appropriate according to the situation at the time. Each point will be deducted at RMB 5. We hope colleagues will take it seriously. If there are any additions or changes, we will notify you in writing.