1.
Taken over the phone, information on the card number, card expiry date and the 3-digit security code would be needed- ........................
2.
The reason we have a billing system- ........................
3.
The billing system tells this person what food and drink has been sold- ........................
4.
The name and address should be included on the bill- ........................
5.
On the bill, details of food and drink should be included if they are ordered and ........................
6.
A float should have a ........................ of notes and coins
7.
A payment point should have spare of these- ........................
8.
A piece of information from the payment point that'll help management- ........................
9.
you should do this to the payment point and inform a manager if a customer is acting suspicious- ........................
10.
Till doesn't balance, Longer to cash up, Theft accusations of cashier, Disciplinary procedures, Staff made accountable for discrepancies. These are all consequences if you don't report what straight away?- ........................
11.
This is for anyone who uses the payment point- ........................
12.
Get people to have one of these in the float to confirm it's been counted. agree/accept/sign- ........................
13.
Customers could experience this due to lack of change- ........................
14.
possible accusations due to the float not being counted- ........................
15.
This will result in the takings being taken down when cashing up- ........................
16.
more of this change is a good maintained float- ........................
17.
Use these to access the till- ........................
18.
Restrict this for the security of the till- ........................
19.
A guest has complained they've been given the wrong change. Before arranging a till check with the supervisor/manager, you should do this first- ........................
20.
To prevent the build up of notes and place them in a safe, this will reduce theft- ........................
21.
Who you should inform politely that the supervisor/manager needs to authorise transactions if a card had been tampered with- ........................
22.
Take these from customers if they are unable to make a payment- ........................
23.
Place the record here if payment is unable to be paid- ........................
24.
the name of the establishment procedures you should follow if customers dispute items on the bill- ........................
25.
A customer may forget theirs when making a payment- ........................
26.
Await this as the 4th stage of a card payment- ........................
27.
Use this manual system if the PDQ system breaks- ........................
28.
You should do this to customers details correctly- ........................
29.
A type of voucher that could be used for this industry only- ........................
30.
An extra charge placed on a bill to cover the cost of the service staff- ........................
