Hospitality & Restaurant · Operations
Cash handling procedures
A written set of rules for how staff take, count, store, and deposit money at a restaurant or hotel.
What it usually contains
- Opening and closing till counts and starting cash float amounts
- Steps for cash drops, safe access, and deposit preparation
- Rules on voids, refunds, comps, and register overrides
- Shift change and drawer handover procedures with sign-off
- Over/short tolerances, discrepancy reporting, and discipline steps
What the assistant uses it for
Answer questions about who may handle cash, how drawers are counted and reconciled at shift change, and what to do when the till is over or short. Also used for training new cashiers and settling disputes about missing money or unauthorized discounts.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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