Table of Contents
Making bill
Billing methods
The seven basic billing methods are described below:
Method Description
Bill as check Second copy of order used as bill
Separate bill Bill made up from duplicate check and presented to customer
Bill with order Service to order and billing at same time, for example bar or takeaway service methods
Pre-paid Customer purchases ticket or card in advance, either for
specific meal or specific value
Voucher Customer has credit issued by third party for either specific
meal or specific value, for example a luncheon voucher of tourist agency voucher
No charge Customer not paying credit transaction
Deferred Refers to, for example, function catering where the bill is to be
paid by the organiser, or customers who have an account
Note: All billing methods are based upon these seven concepts. The main systems used to support these methods and the
different payment methods are described below.
Cash Handling Equipment
Systems for revenue control
The four basic methods for order taking are shown earlier. The seven basic methods of billing are also shown earlier. The systems that are used to support the various order taking and billing methods are summarised below.
Manual systems: using hand-written duplicate or triplicate checks for ordering from kitchen and bar and for informing the cashier. Often used with a cash till or cash register. This system is found in many high class restaurants and in popular catering.
Pre-checking system: orders are entered directly onto a keyboard that then prints each order check with a duplicate and retains a record of all transactions. The keyboard may be pre-set or pre-priced. This system may be found in many fullservice restaurants and in popular catering.
Electronic cash registers: allows for a wider range of functions including sales analysis. ECRs may be installed as standalone or linked systems. These systems are found in store restaurants, cafeterias and bars.
Point-of-sale control systems: have separate keyboard terminals in the various service areas, which are linked to remote printers or visual display units (VDUs) in the kitchen, bar, etc. The terminals can be fixed or set in docking stations for handheld use. In hotels, this equipment may also be linked to the hotel accounting systems. This system is also found in many modern restaurants.
Record keeping (Restaurant Cashier)
The cashier’s duties for table and assisted service may include:
issuing and recording of check books
maintaining cash floats
preparation of customer bills
maintaining copies of the food and wine orders together with the bills in case of server or customer queries
counter-signing spoilt checks
receiving payments (which may include cash, credit card and cheque payments as well as luncheon vouchers or other forms of pre-paid voucher)