Okay I have some questions about cashiering. I started yesterday and have some if the basics down . I still need some help for I can right a cheat sheet to study ...
1.) How to print out my performance ticket?
2.) How to print out the little tickets for 'Drops'.
3.) How to void produce?
4.) How to do checks?
5.) What are some of the most common plu codes?
6.) What to do when you forget to ring up an item but already hit total ? Do you just scan it then hit total again?
7.) Which produce items need to be placed on the scanner to be weighed?
8.) Oh and when ppl are purchasing alcohol , I ask every customer to hand me their Id because sometimes they said their bday faith fameh that I can't keep up.
As of right now these are some of the things I had a problem with yesterday. Cashiering is really stressful and I would live to bag again. I was told if I don't have a 95% she would make me become a bagger again. Since I its so stressful for me do you think I can ask her to demote me back down to bagger because I am really good at that and have been complimented several times on how fast I am for it being my first time. So I would love to continue doing something I am good at instead of trying having the customers wait on me .
No sale 96 sign Will show you how many items just getting per minute plus what your tender time is then no sale cashwill print out a slip for your drops your basic produce codes there should be a sheet that you can have checks you type in the amount of the check and hit check check.to void produce you can hit enter or you can hit void type in the Plu then hit enter for them to think that you'll be at 90% within a week is crazy it takes at least 2 to 3 weeks to get it down
If its too much then you can definitely ask to go back to bagger. But most likely since you somewhat know how to check they will use you when it gets too busy anyway. when you do checks you ask for their drivers liscense, if its expired or cut you can't take it. Idk if ya are allowed to take the paper ones.. but anyway you write down their drivers liscense number, the experation date, your initials and your checker number not your password just number. The one u use to sign on. Thats how we do it. And if their address is not the same as the one on the I.d ask for a phone number to contact them.
Also dont ever EVER take a check and I.d that does not belong to the person giving it to you. A lot of times people bring in a check and I.d thats not theirs, they say oh its my moms check but shes in the car or she's at home this stuff is for her. Don't buy it a lot of times they steal purses anduse the checkbooks and I.d
And if the persons name on the I.d doesn't match the names on the check call a floor supervisor to see if you can take it.
To get faster you gotta memorize your produce codes it speeds u up like a lot wen you know them. And don't bother looking for the barcode just pass the item thru if it dont scan turn It but dont be standing there for a lil while looking for it cuz usually the barcodes are on the bottom like cereal boxes have them on bottome cans have them on side meat on front sometimes bottom you get faster with time cuz u know how to scan it.
I don't know what your local law or district policy is but we must see ID and enter it, reject it if expired, call management if it's one of the types issued to under 21s. You should've been sent to an alcohol training class before moving to a register. do not enter generic dates or your own birthdate.
ask a supervisor or the dept head for a copy of produce codes.
beware quick change scammers wanting you to break bills. don't take a customer's word for how much money they have given you. count it in front of them. tell them what it is. count the change back for them. you may be surprised or alarmed how often this can be an issue.
for checks we only do driver's license and expiration date and phone # if the address doesn't match the check.
tbh there's no point in initialling and putting your checker # on it. the POS system will know who ran it. we get reports of bad checks back and they tell us the cashier # among other things.
generally trust the system but make sure it looks like a check on real check paper and came out of a checkbook. if it's a business, not a personal check, you'll need management's approval. if it's a random loose check, get a supervisor. it may be fake or a type of check we aren't supposed to take but sometimes management will sign off on it. if a check is rejected and the system gives a reason DO NOT tell the customer why, get a supervisor and show them the message. it may tell you "refer customer to certegy" or "3rd party returned checks" or "returned checks on file" etc.
The supervisor should handle those situations. Sometimes checks are rejected because it's a new customer wanting cash back, they're from out of the area or some other reason. Some of those can be overridden by a supervisor. Sometimes not.
Most stores have Lanehawk... only clear a BOB (bottom of bascart) warning if you're sure the item's been scanned. if the item doesn't show up, the reports we get show the full order as well as before and after and who the cashier was. that's at least a write up.
voiding produce is void, the plu code and enter or void enter if it was the last item. sometimes the scale will be off slightly and it'll fight you requiring an override to void.
things that need to be weighed are apples, pears, bananas, plantains, grapes. stuff that doesn't need to be weighed are the melons, oranges, lettuces, cucumbers, beets, kale.
if you already hit Total, just scan the item and hit Total again.
focus on your keeping your cash drawer correct. scan in a fluid motion using both hands. don't throw things, customer and baggers don't like that.
the key to 95% if knowing your codes and not talking too much that you're distracted.
there's two numbers on your ELMS/ring tender score (no sale 96 signon): items per minute and tender time. if you're slow on one you can over perform on the other and be ok. remember it's averaged out over a week. you'll get WIC, you'll get people shopping at your register, you'll get extreme couponers. just remember, it's averaged. if you get an order that took forever, speed up some. feel free to check every hour or so or when you go on break just to get a sense of how you're doing.
there should be someone working with you on this stuff.
you need to relax and breathe. i try to get my new cashiers to focus on accuracy because speed will eventually take care of itself if they're good.
Most mistakes are fixable but BE CAREFUL and try to avoid them. It's always better to fix them before the customer pays.
Your supervisor or a service desk person will not be happy having to refund an entire orders and re-ring them if it comes to it but it can be done.
