Cash Handling and Management Checklist

Daily cash-handling routine for a full-service or fast-casual restaurant — opening bank, mid-shift drops, end-of-shift cash-out and reconciliation, deposit prep, and variance investigation. Run this once per service or once per business ...

Use this workflow
1

Opening Bank and Drawer Setup

  1. Pull the opening bank from the safe
  2. Count the drawer to the assigned starting bank
  3. Log the starting amount and have a manager verify
  4. Sign the drawer assignment sheet
  5. Verify POS drawer assignment in Toast or Square
2

Mid-Shift Cash Controls

  1. Drop large bills to the safe at $300 thresholds
  2. Test suspect bills with the counterfeit pen
  3. Log every paid-out from the drawer
  4. Spot-check the drawer mid-shift
3

End-of-Shift Cash-Out

  1. Close all open tabs in the POS
  2. Pull the server cash-out report from the POS
  3. Count the drawer against the expected total
  4. Record the cash-out variance
    Collects number Collects list Collects text
  5. Have the manager sign the cash-out sheet
    Collects signature
4

Variance Investigation

  1. Re-count the drawer with a witness
  2. Pull voids and comps from the POS audit log
  3. Document the cause in the variance log
    Collects paragraph
  4. Notify the GM if the shortage exceeds $20
5

Deposit Preparation

  1. Pull the day's drops from the safe
  2. Reconcile the deposit to the daily sales report
  3. Fill out the deposit slip and seal the bag
    Collects number Collects text Collects image
  4. Log the deposit in the cash management binder
6

Weekly Audit and Reconciliation

  1. Match deposits to bank statement entries
  2. Run a weekly variance report by cashier
    Collects paragraph
  3. Conduct a surprise mid-shift drawer audit
    Collects list
  4. Schedule retraining for repeat-variance staff