User`s manual

10-2
Tip Operations
Introduction
Introduction
There are two banking systems common to restaurants:
employee banking and cashier banking. The banking system
you use determines how you handle tips.
Banking Systems
Employee Banking
With this type of banking, employees are issued a supply of
coins and small bills called a bank. They close their own checks
and use their banks to make change for their customers. The
system tracks their totals. At the end of the shift, employees
return their banks to the house. One employee (usually a
cashier or a manager) pays other employees charged tips and
autogratuities from the house bank, then reconciles the cash.
Here is a typical employee banking model. Your restaurant’s
methods may vary.
EMPLOYEE
BANK
$$
④
③
②
①
⑤
101
103
102
FINE
DINING
1 Beer
1 Hambrgr
Subtotal
Tax
To ta l
2.50
6.50
0.50
9.50
9.00
FINE
FINE
Employee closes own
guest checks.
Employee keeps closed checks
and cash until end of shift.
System tracks employee’s
tender/media entries and
charged tips.
Employee uses bank to
make change for customers.
Employee Sales and Tip
Total Report is run at the
end of employee’s shift.
Report shows the employee’s
charged tips and autogratuities.
House loans money to employee.
This money becomes the “employee bank.
”
Employee cashes out:
• Employee counts total cash (bank +
cash received) then subtracts
tips paid.
• If result is negative, house owes
employee. (media loan)
• If result is positive, employee
owes house. (media pickup)
MEDIA PICKUP
MEDIA LOAN
REPORT
xxxxxxx
xxxxxxx
xxxxxxx
xxxxxxx
34.08
25.97
30.64
19.20
49.50
43.12
52.55
39.00
3.23
17.15
21.91
19.80
xxxxxxxx xxxxxxx xxxxxxxNAME
HOUSE
BANK
$$