Counter Cashier Assesment

What are the 7 key Step of Counter cashiering.

• Step 1: Smile and greet the guest

  Step 2: Take the order. Do suggestive selling. Call out the order.

  Step 3: Total the order and state the amount of purchase.

  Step 4: Receive the payment and give change, if any.

  Step 5: Assemble the order

  Step 6: Present the order.

  Step 7: Thank the guest and ask for repeat business.

• Step 1: Smile and greet the guest

  Step 2: Take the order. Do suggestive selling. Call out the order.

  Step 3: Receive the payment and give change, if any.

  Step 4: Total the order and state the amount of purchase.

  Step 5: Assemble the order

  Step 6: Present the order.

  Step 7: Thank the guest and ask for repeat business.

ROLES AND RESPONSIBILITIES OF COUNTER CREW.

CASHIER:

• Conducts guest relations through correct order taking, correct punching of products in the POS and efficient receiving of guest’s payment.

• Moves the line through correct assembly of orders and proper issuance of condiments and utensils

• Manages the line through correct taking of guest’s order while on queue

ROLES AND RESPONSIBILITIES OF COUNTER CREW

Counter crew must know their roles and responsibilities by heart in order to achieve the counter station’s objective of giving fast, friendly, accurate, and complete service.

ASSEMBLER:

• Moves the line through correct assembly of orders and proper issuance of condiments and utensils

• Conducts guest relations through correct order taking, correct punching of products in the POS and efficient receiving of guest’s payment

• Manages the line through correct taking of guest’s order while on queue

ROLES AND RESPONSIBILITIES OF COUNTER CREW

Counter crew must know their roles and responsibilities by heart in order to achieve the counter station’s objective of giving fast, friendly, accurate, and complete service

OUTSIDE ORDER-TAKER:

• Conducts guest relations through correct order taking, correct punching of products in the POS and efficient receiving of guest’s payment

• Moves the line through correct assembly of orders and proper issuance of condiments and utensils

• Manages the line through correct taking of guest’s order while on queue

TURNAROUND TIME – starts when the guest reaches the counter and ends when the guest receives all the items ordered. It indicates the total time the guest and cashier transacts business

What is the TURNAROUND TIME (TAT)?

• 90 seconds

• 45 seconds

• 60 seconds

• 3 minutes

What is the standard TIME

for Order taking ang Payment?

• 25

• 20

• 45

• 90

Suggestive selling is a way of convincing our guests to order something to compliment their meals.

Complete the four basic food items such as:

main dish, _____, beverage, and dessert

• Side dish

• Soup

• Large fries

• burger

Which of the following shows courtesy?​

• Thank you

• Please…

• How may I help you?

• All the above.

ROLES AND RESPONSIBILITIES OF COUNTER CREW

*SIDE DUTIES:

• *Replenish condiments, eating utensils.

  * Replenish stocks at the under counter shelves

• *Empty trash bins

  *Replenish ice in the ice bin

• *Replenish cups and tumbler

  *Maintain cleanliness of work area

• All of the above

What is serving temperature of Ice tea and Pineapple Juice?

• at least 40F

• less than 40F

• 40F above

• at least 140F