Hello, I have never worked as a cashier before. Now I am going to work as a cashier in a business hotel with my relatives. Could you please tell me what I should pay attention to, as I am afraid of mo

Hello, I have never worked as a cashier before. Now I am going to work as a cashier in a business hotel with my relatives. Could you please tell me what I should pay attention to, as I am afraid of money problems?

1. Cashiers should make pre-business preparations before going to work. Prepare change for easy change; check the cash register, calculator, banknote detector and other equipment used, and do a good job of cleaning and maintenance. 2. Accurately print all payment receipts for consumption; be fast, accurate, and accurate in collecting payments. If there are any leaks, you must carefully verify the authenticity; you will pay for any counterfeit banknotes you receive. 3. When receiving cash every day, the rule of "paying long-term income and making up for short-term income" must be implemented effectively, and it is not allowed to use long-term income to make up for short-term income. If there is a long payment or a short payment, it must be reported to the superior truthfully. The long payment will be recorded into the company's account according to the company's financial regulations, and the party responsible for the short payment will pay for it himself. 4. Collect foreign currency according to the company's foreign exchange rate, and are not allowed to arbitrage foreign currency or self-exchange foreign currency. 5. The cash and bills received every day must be consistent with the documents. Fill in the business report carefully, with clear handwriting and no alteration. After checking together with the collection menu, card slips, and signing documents, submit it to the auditor for review and reconciliation, and then transfer it to the accountant for signature. Cash, credit card bills and other amounts must be handed over to the cashier, and business receipts must be handed over to the auditor and signed. Only the supervisor's signature is valid. 6. The reserve working capital must be paid in real time and must be compensated for losses every day. It is absolutely not allowed to deposit the money into the treasury with white slips and misappropriate it privately. 7. All business income in cash is not allowed to be spent indiscriminately. No cash from operating income may be lent to any department or individual without the approval of the general manager (must be signed in writing, and can be re-signed after the general manager agrees by phone). 8. Use the regulations of the bank training and operate a cashier to ensure that the business statement, card quantity, cash signature and credit card settlement on duty are consistent. At the same time, the cashier can only leave work early after checking that the tickets, payments, and bills of the day are correct. 3. Cashier-related work operation procedures 1. Cash settlement: Cash is usually available in foreign currencies that can be exchanged for RMB. Foreign currency consumption must be charged according to the foreign currency types specified by the restaurant. Special circumstances must be explained to the guest and reported to the floor manager on duty. 2. Credit card settlement: Be clear about the types and limits of credit cards accepted by the restaurant. For example, guests who use credit cards to settle their purchases. 3. Use the credit card settlement procedure: a) Check whether there are any doubts on the page (what kind of credit card does it belong to? b) Check whether the start and end dates are valid, because expired cards and unpaid cards have no payment ability. c) Check the stop payment list (list published by the bank) and the credit card will not be processed for settlement if it exceeds the limit. d) The purchase form must be filled out clearly and without any alteration. Filling in the wrong "documents" may easily lead to bank rejection. e) Check whether the signature of the applicant matches and avoid pretending to use someone else’s credit card. f) Submit the signed copy of the bill. 4. Signing and settlement: The guest presents the valid signing card issued by the restaurant and his/her valid ID. The restaurant will give the signed copy to the unit and individual who signed the bill. The cashier will review the bill and handle the settlement according to the prescribed procedures. 5. Related discounts: When handling customer discounts, the cashier must distinguish what can be discounted (such as wine, seafood, bird's nest, abalone wings, etc.). The discount must be discounted with a discount card or if there is no discount card, the manager on duty must sign and approve it. Valid (confirm the duty manager’s discount authority). 6. Management and use of invoices: a) The scope of use is limited to the unit’s business income. It is not allowed to issue invoices on behalf of others or other units, nor is it allowed to lend invoices to other units and individuals for use. Invoices must be issued on carbon paper. b) It must be used in sequence. If it is written incorrectly, it will be invalid. The triple sequence number must be affixed to the stub and must not be torn off. The record must be professionally managed. It is regularly reviewed by the tax authorities, and cancellation and deactivation must be reviewed by the tax authorities and the money must be truncated and turned over. c) If the invoice is lost, it must be reported as invalid. All registration fees will be borne by the person who lost them and will not be reimbursed.

"As long as you are in the company, you have to hit the clock hard all day long. It is just my personal opinion that the foreman has to do things. I firmly believe in one sentence: the master leads me to practice. Everything depends on the individual. I think it depends on understanding and turning everything into things. We are all very Respect me and obey my management. After working for a year, the manager is sure. 3. Arrange the cashier's duty and shift work. The cashier is not tired but has to be careful. The cashier has a mentality and high energy at all times. When scheduling several employees, I I always try my best not only to let the cashiers have a good rest and work in the supermarket, but also to take care of their special circumstances. Fourth, do a good job in first-level work and share the worries. As a foreman, I can solve problems at the cashier level. I will never bother with major events in the supermarket. I never miss the opportunity to report my work results for the year, but there is still room for development. I believe that as long as the cashier and I work hard together, we will do a good job