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Cashier Rules and Procedures

This guide outlines comprehensive rules and procedures for cashiers working at a checkout, focusing on equipment preparation, handling payments, customer service, and end-of-shift duties. It ensures efficient, secure, and customer-friendly operation.

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Before the Workday

• Equipment Check: Turn on and verify all equipment is operational, including:

  • Cash register
  • Receipt printer
  • Conveyor belt
  • Card terminal
  • Customer display
  • Scales
  • Barcode scanner
  • Counterfeit detector

• Replenish Supplies: Ensure availability of:

  • Business cards
  • Cash register tape
  • Card terminal tape
  • Packaging materials
  • Plastic bags
  • Pens for signatures
  • Cleaning rag

• System Login: Log in to the system and perform clock-in.

• Cash Preparation: Confirm sufficient change is available (minimum $300), especially coins. Notify the assistant if short.

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During the Workday

• Asset Security: Safeguard cash and material assets at all times.

• Counterfeit Banknotes:

  • Carefully check large banknotes ($50 and $100) using a detector or marker.
  • If a banknote is suspected counterfeit:
    • Keep it visible.
    • Call the assistant manager.
    • Verify with the buyer present.
  • If confirmed counterfeit:
    • Inform the buyer.
    • Call the police.
    • Mark the banknote accordingly.

• Age Verification:

  • Do not sell alcohol or tobacco to anyone under 21.
  • Request ID if the buyer’s age is uncertain.

• Customer Service:

  • Handle customers efficiently but attentively.
  • Organize shopping baskets and maintain the checkout area when idle.

• Scanning Items:

  • Scan items carefully, especially similar products with different names or brands.
  • Announce purchase totals and change clearly.

• Card Payments:

  • Announce the total amount.
  • Have the buyer insert their card and sign the receipt.
  • Verify that the signature on the receipt matches the card signature (mandatory for purchases over $40).
  • If the card is unsigned, ask the buyer to sign or use another card.

• Product Information:

  • Monitor product info on the display.
  • Report any discrepancies.
  • For unrecognized products, call the assistant manager for help.

• Checkout Area Maintenance:

  • Maintain product displays and price tags during quiet times.
  • Follow specific packing rules to avoid contamination, such as:
    • Separate fish from bread.
    • Keep drinks separate from other items.

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Payment Specifics

• Card and Food Stamp Payments:

  • Swipe the card on a special terminal and enter the PIN.
  • Provide a receipt confirming payment.
  • Do not exchange cash from card payments or accept stamps as payment.
  • Do not charge sales tax or additional fees on card or food stamp purchases.
  • Certain goods cannot be paid for by card or food stamps, including:
    • Non-food items
    • Alcohol
    • Tobacco
    • Medicines
    • Hot food

• Loyalty Program:

  • Ask customers for loyalty (Star Club) cards.
  • Apply discounts or points accordingly.
  • Offer to sign up new customers for the program.

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End of Shift

• Place a “Lane Closed” sign on the conveyor belt.
• Report daily revenue and prepare cash accordingly.
• Collect cash proceeds and hand them over to the assistant manager.
• Reconcile the cash register balance.
  • Compensate for any shortages and report them.
• Perform logout operation.
• Clean and organize the workstation.
• Restock supplies and return leftover goods to sales areas.

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Notable Mentions

• Use of counterfeit banknote detectors and markers is mandatory.
• The assistant store manager plays a key role in handling counterfeit money and customer disputes.
• Integration of the Star Club loyalty program enhances customer engagement.
• Strict adherence to legal requirements regarding age verification and counterfeit money handling is essential.

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This guide supports cashiers in maintaining a secure, efficient, and customer-friendly checkout environment.