Checkers Guidelines

1. Please great each customer with a friendly hello and smile.
2. Ring up purchases on the proper department hey. We use this information for the evaluation and operation of each department. You will receive training on the operating of the cash register.
3. Check the bottom of the basket for groceries.
4. Tell the customer the amount of their purchase with a please.
5. State the amount tendered to you. This eliminates confusion on the denomination of the cash bill or the total of the bills offered.
6. Count the change back to the customer. Watch out for “short change” artists.
7. Hand the sales slip to the customer or put it in their sack. The sales slip is the customers’ way to check on the amount rang up if the have a question. Remember, when you make a purchase somewhere, you like to have the receipt to prove your purchase and to check for possible errors on sale or unmarked items. If you notice that the customer has a question, recheck the tape at that time. It is much easier to do it now than at a later time.
8. Give the customer a smile and thank you. They have just contributed to your paycheck.
9. Maintenance of your drawer
1. Face bills and checks in the same direction. This helps greatly in the counting and adding of the cash and checks.
2. Keep the drawer closed when not making change. It would be very easy for someone to reach over and grab money.
3. Buy change from the “change box” when you get low. It saves time and confusion if you have to go get change while waiting on a customer.
4. Checkers have their own cash drawer.
5. No one except management should check on your drawer without your permission.
10. When you need a bagger or carryout, please call when starting the order or even as the customer approaches your lane. Give the boys time to get up front before calling again.
11. When calling on the P.A., you are playing your voice to everyone in the store. Loud and demanding voice patters don’t sound good and are usually garbled and difficult to understand. Speak in a normal tone and let the amplifier do its job.
12. Turn in detail tapes when your cash bag when tape is changed.
13. Observe food stamps rules. In general, if it is edible, it is food stampable.

14. Check cashing policy

    A.     May cash or accept checks if the customer has a check cashing card or you know the customer. Otherwise, get manger approval.

    B.     Look over the check name, date, amount in numbers and written out, and signature.

    C.     No two party checks- unless check cashing card or you know the customer or managers o.k.

15. Payouts to vendors must be made by head cashier or manager.

16. General bagging instructions.

    a.       Use the proper size sack.

    b.       Keep bags about equal in weight- don’t pull all heavy items in one sack.

    c.       Put refrigerated items together as much as possible. The customer when unloading at home appreciates this.

    d.       Put soft and crushable items on top.

    e.       Put wet items- leaky meat packages, frost covered items, - in a small bag before putting in the sack.

    f.        Don’t put soap items in sack next to meat. The meat will absorb soap odors.

    g.       Check lane to be sure no small items or greeting cards are left.

    h.       Put cash register receipt in the sack.

    i.         See last section of this booklet for more detailed guide.

17. Have someone bring sacks to register when you get low.
18. If you are not checking, you should help sack for another checker, fill cigarette rack, check candy rack, face drug sections, etc.
19. You are the last contact that they customer has with the store. Please be sure that your sacking and your friendliness say, “ This is a pleasant, well run store. This is where you should always shop. Please come back again.” Many times a customer may or may not go back to a store depending on her last impression.