Cashier - Mise En Place Checklist

ORME VIEW RESTAURANT STANDARD PROCEDURE

CASHIER - MISE EN PLACE CHECKLIST

TASK / /
Collect float if required
Check float is £30.00
Set up cash desk with following equipment:
·  Place float into till
·  Folder with cash sheets
·  Pen
·  Doilied sideplates for bills
·  Bill holder filing box
·  Tip box (only put out before customers start to pay)
·  Diary
·  Customer questionnaires
Prepare the guest list (2) – put out table numbers if necessary
Check for Hospitality tables, VIPs, special promotions
Check guest list available for restaurant and bar
Check reception area and the cloakroom is clean and tidy with sufficient coat hangers
Check music is on just prior to service
Ensure cones are removed in customer parking spaces just before noon