Cash Handling Policies and Procedures

Objective

Below you'll find honeygrow's Cash Handling Policies and Procedures.

TABLE OF CONTENTS

SECTION 1: GENERAL POLICIES

SECTION 2: hg Employees COMPS, PROMOS & DISCOUNTS

$17 MGR MEAL (Button) How It’s Used:
$17 TM MEAL (Button)
25% TEAM MEMBER (Button)
RSC Meals and Discounts
How It’s Used:
Bottled Drinks and Juice Boxes

SECTION 3: hg Guests COMPS, PROMOS & DISCOUNTS

Discount Item %/$ or Discount Check %/$ (Button)
TREAT YOURSELF $15 (Scanned)
$3 OFF VOUCHER (Scanned)
15% OFF VOUCHER (Scanned)
MEAL FOR 2 VOUCHER (Scanned)
MARKETING $/% (Button) .
FUNDRAISER (Button)
TRADE TRANSACTIONS

SECTION 4:

hg Guests REFUNDS
REFUNDS
KIOSKS, APP, POS, WEB and ORDER REFUNDS
THIRD PARTY ORDER REFUNDS

SECTION 5: GIFT CARD PURCHASES

GIFT CARD PURCHASES OF $50 OR MORE WITH CREDIT & DEBIT CARDS
GIFT CARD 101: Selling and Loading a Gift Card

SECTION 6: KEYS, CARDS & CODES

SECTION 7: CASHIER RESPONSIBILITIES

MAINTAINING THE CASH DRAWER
RECEIVING CASH, GIVING RECEIPTS & COUNTING CHANGE
CASH COUNTS & DEPOSITS
CASHIER CHECKOUTS
COMMON SCAMS

SECTION 8: MANAGEMENT RESPONSIBILITIES

THE SAFE
CASH DRAWER KEYS
MONEY IN THE RESTAURANT
LOST AND FOUND
DEPOSITS
BANK RUNS
ARMORED COURIER PICKUP
SWIPE CARDS
COUNTING CASH
ASSISTING CASHIERS DURING THE SHIFT
BUYING CHANGE FROM THE SAFE
MOBILE PHONES, SKIMMERS & THE TRANSACTION COUNTER

SECTION 9: GENERAL MANAGER RESPONSIBILITIES

WHEN ANY MANAGER TRANSFERS, QUITS, OR IS TERMINATED

SECTION 1: GENERAL POLICIES

All money in the restaurant belongs to honeygrow.
All people who work the cash register, regardless of whether they are a cashier or a manager, have their own cash drawer.
No other person shall have access to that drawer.
Sharing drawers is forbidden. This means that managers and cashiers must not ring up transactions on anyone's drawer except their own, including when a cashier is training.
All people who work the cash register must have their own unique swipe card, which will be the only permissible way to access their drawer.
Each person who works the cash register must hit ‘Switch User’ on the Point of Sale (POS) terminal before stepping away from the register.
The cash drawers must be completely closed between transactions.
No new transactions can be started while the cash drawer is open.

EXAMPLE: Once money is tendered into the POS and the drawer opens, the transaction must be completed before doing anything else. If a guest gives you a large bill (for example, a $100 bill) and then changes his mind and asks for that bill back, always get a manager to assist in giving the guest back their bill.

Cashiers may not open the cash drawers to provide change for guests except when the drawer is open after a cash transaction is complete.
Everything must be rung up at the POS or paid for online. Everything must be accounted for (food sold to guests, comps, employee meals, promotions, sodas, drinks, extra add-ons, etc.) and must be accurately rung in.

EXAMPLE: A guest comes into your restaurant and asks for a fountain soda. He's a regular. You feel that it would WOW that guest to give him a fountain soda and not charge him. What should you do? Ring this soda up as a 100% Discount Item. If you don't ring this up as a 100% Discount Item, you're violating our cash handling policies.

Failure to ring items into the POS is considered theft and will be punishable as such.

EXAMPLE: A guest comes in and orders a honeybar and a bottled beverage with you at the POS. You give him a honeybar and the beverage, but only ring up the beverage. The guest did not give you any promo cards and there is no promotion going on. Failure to ring up the honeybar is considered to be theft, a violation of this policy, and may result in your termination.

Each cashier is expected to achieve a drawer that is very close to being balanced. The over/short allowance is $2 per shift.
All documented receipts must be saved under the register to be compiled at the end of shift.
All receipts are to be saved for auditing purposes for the entire month and disposed on the 15th of the following month.

EXAMPLE: Receipts that are collected on 08/09 and 08/30 are disposed of on 09/15.:

SECTION 2: hg Employees COMPS,PROMOS & DISCOUNTS

$17 MGR MEAL (Button)

How It’s Used:

The $17 Mgr Meal button, located under the discounts tab, should only be used for a manager’s meal and the ringing cashier must provide the manager’s full name on the POS.
Regional and District Managers do not get employee meals. They must pay for their food and beverage via P-Card, personal credit card, or App.
All criteria made under ‘$17 TM Meal’ also apply to $17 Mgr Meals.

How to Document: [Documented = Manager Initials and Receipt]

All managers must sign, initial, or hand-print their name on the receipt for their $17 Mgr Meal when they receive it.
Even though the managers’ names are printed, the manager must sign, initial, or hand-print their name, then stowed under the cash register.
TMs may never receive a $17 Mgr Meal.

$17 Team Member MEAL (Button)

How It’s Used:

The $17 TM Meal button, located under the discounts

tab, should only be used for a team members meal

and the ringing cashier must provide the TMs full

name on the POS

● Team members are eligible to receive a $17 TM Meal

during their break period, before their shift, and after

their shift on days they work.

● They are also eligible for a $17 TM Meal when

working in their home restaurant and when working

in another restaurant as a "loaned" team member.

● Managers in Training, General Managers, and

Service/Kitchen Managers may not have their meals

rung up as $17 TM Meal. The $17 Mgr Meal button

should be used instead.

● All $17 TM Meals must be made accurately according

to their ticket.

o No ticket, no meal.

o It is prohibited to make your own meal,

another team member must complete your

entire order.

EXAMPLE: A salad was made for his shift meal at 2:20 p.m

by a friend who he also works with. The team member

then rings in his salad at 2:30 p.m. This would be a cash

handling violation.

● $17 Shift Meals must be rung up individually,

accurately, and processed right after the meal has

been entered.

EXAMPLE: A stir-fry has been made for her shift

meal at 6:18 p.m. The manager then closes her

meal out at 6:21 p.m when it has been finished.

● It is unacceptable to pad food costs by ringing up

additional items such as extra sides, beverages or

other menu items when the employee did not

actually have those items as part of the $17 Shift

Meal.

● $17 TM Meals are limited to one meal per shift. If an

employee works more than one shift a day, the

employee may have an additional meal for the

second shift.

● Products or meals of any kind may never be

consumed by anyone without being rung up and paid

for completely and accurately according to Cash

Handling Policies and Responsibilities

● All $17 TM Meals must be consumed on premises and

not taken to go. Under no circumstances may any $17

TM Meal food be taken home, including, but not

limited to, at the end of the shift. No leftovers are to

be taken home. All food that is taken home must be

rung up at the POS and paid for with a 25% Team

Member discount.

● Bottled beverages, canned beverages, juice

boxes/pouches, brownies and catering orders are not

permitted as part of an Employee Meal.

● Never Discount Items or Check %/$ an employee

meal; These are only used for guests.

How to Document: [Documented = Employee Signs

Receipt]

● All team members must sign, initial, or hand-print

their name on the receipt for their $17 TM Meal

when they receive it. Even though the team

member’s names are printed, they must sign, initial,

or hand-print their name, then stowed under the cash

25% TEAM MEMBER (Button)

How It’s Used:

● The 25% Team Member button should be used for

any purchases made for purchases separate from the

$17 TM Meal or on purchases made on their days off.

● This is not applicable for gift card purchases or

catering.

● This is only applicable to team members and does not

apply to friends and family.

How to Document = [Documented = Employee Signs

Receipt]

● All team members must sign, initial, or hand-print

their name on the receipt for their 25% Team

Member meal when they receive it. Even though the

team member’s names are printed, they must sign,

initial, or hand-print their name, then stowed under

the cash register.

RSC Meals and Discounts

How It’s Used:

● RSC employees receive account credits each month in

their honeygrow account. These credits may be used

in-app, when ordering online and in-store on the

kiosks.

● RSC employees are eligible to receive a 25% discount

in-store when they have no app credit available.

o The 25% Team Member button should be used

for these purchases made for purchases

separate from the RSC account credit

o This is not applicable for gift card purchases,

catering and/or bottled beverages unless

otherwise approved by the District Manager

o This is only applicable to RSC employees and

does not apply to friends and family.

How to Document[Documented = Employee Signs Receipt]

● All RSC employees app credit used with be reflected

on the Toast Sales Summary report as “discount

applied”.

● All RSC employees must sign, initial, or hand-print

their name on the receipt for any 25% Discount used

on a meal when they receive it. Even though the

names are printed, they must sign, initial, or hand-

print their name, then stowed under the cash

Bottled Drinks and Juice Boxes

SECTION 3: hg Guests COMPS, PROMOS

& DISCOUNTS

Discount Item %/$ or Discount Check %/$ (Button)

How It’s Used:

● These comps are used to make up for a poor guest

experience and, occasionally, to wow a guest or

reward a regular. In general, these are to be used at

the manager's discretion.

● Employees may never receive a manager comp.

How to Document: [Documented = Manager's

Signature/Initials on Copy of Receipt and Explanation on

POS]

● All discounted and comped receipts must be signed

by a manager and provided an explanation for the

discount.

● All restaurant-level employees, including managers,

may purchase bottled/canned beverages or juice

boxes for their own personal consumption using the

25% Team Member Discount. The remaining 75%

must be paid for with the employee's personal funds.

o They may purchase bottled beverages or

juice boxes with their discount when they

are in their home restaurant and off duty.

o They may also purchase this with their

discount if they are working a shift in

another restaurant.

● All bottled/canned beverages and juice boxes

purchased with the 25% Team Member Discount may

be consumed in the restaurant or taken to go.

● Bottled beverages and juice boxes for Team

Members, including managers, may never be rung as

a Manager Comp or Employee Meal.

● Regional and District Managers must pay for their

bottled beverages an juice boxes via P-Card, app,

cash, or a personal credit card. At no time may these

items be discounted or comped for Regional or

District or RSC employees.

● Bottled beverages and juice boxes may never be

consumed by anyone without being rung up and paid

for completely and accurately according to Cash

Handling Policies and Responsibilities.

● All 25% Team Member Discount bottled beverages

and juice boxes must be rung up individually by the

cashier at the time the employee receives the drink. It

is acceptable for more than one bottled drink to be

purchased by the same employee using this discount.

o This must be written legibly on the receipt.

The explanation must explain why the comp

was given in the POS. Simply writing “wow”

is not sufficient. Instead, write a specific

reason, such as “ran out of rice.” Be

descriptive and avoid things like “CSI”;

instead write, “Customer Service Issue.”

● The receipt must be saved and placed under the

TREAT YOURSELF $15 (Scanned)

How It’s Used:

● This card is versatile and given to make up for a poor

guest experience, wow a guest, reward a regular, or

create new relationships. In general, these are to be

used at the manager's discretion and encouraged to

give out during busy times to recover guests from

negative experiences.

● Should be scanned by the guest when ordering at the

in-store kiosk, app, or web ordering. Applies to the

entire check.

● Employees may never receive or redeem a Treat

Yourself $15 card.

How to Document: [Documented = Voided Be Our Guest

Card and Receipt]

● If a Be Our Guest card is given, the cashier must

immediately void the card by punching a hole in it or

applying a “X” on one side of the card, then stapling it

to the receipt and stowed under the register.

● We only honor or accept expired vouchers under your

DM’s discretion, regardless of whether the currency is

a physical card or a mobile offer. If it is expired,

politely explain that you have to check with your

superior or that the card is not valid and request

another form of payment.

$3 OFF VOUCHER (Scanned)

How It’s Used:

● Should be scanned by the guest when ordering at the

in-store kiosks. Applies to the entire check.

How to Document: [Documented = Voided Meal for Two

Card and Receipt]

● If a Meal for Two Voucher is given, the cashier must

● Should be scanned by the guest when ordering at the

in-store kiosks. Applies to the entire check.

immediately void the card by punching a hole in it or

applying a “X” on one side of the card, then stapling it

to the receipt and stowed under the register.

● We only honor or accept expired vouchers under your

DM’s discretion, regardless of whether the currency is

a physical card or a mobile offer. If it is expired,

politely explain that you have to check with your

superior or that the card is not valid and request

another form of payment.

MARKETING $/% (Button)

How It's Used:

How to Document: [Documented = Voided $3 Off Voucher

and Receipt]

• If a $3 Off Voucher is given, the cashier must

immediately void the card by punching a hole in it or

applying a “X” on one side of the card, then stapling it

to the receipt and stowed under the register.

● We only honor or accept expired vouchers under your

DM’s discretion, regardless of whether the currency is

a physical card or a mobile offer. If it is expired,

politely explain that you have to check with your

superior or that the card is not valid and request

another form of payment.

15% OFF VOUCHER (Scanned)

How It’s Used:

● Should be scanned by the guest when ordering at the

in-store kiosks. Applies to the entire check.

● The Marketing $/% button is to be used only for

marketing events that have been pre-approved

donations by their DM and marketing team.

How to Document: [Documented = Manager’s Initials and

Receipt with explanation]

● All discounted and comped marketing receipts must

be signed by a manager and provided a brief

explanation for the discount.

o This must be written legibly on the receipt.

The explanation must explain what the

comp was specifically pertaining to when

applied to the check.

Example: Catering donation, Donation, etc. Fundraisers are

not eligible for the button, they have their own.

● The receipt must be saved and placed under the

FUNRAISER (Button)

How It's Used:

How to Document: [Documented = Voided 15% Off

Voucher and Receipt]

• If a 15% Off Voucher is given, the cashier must

immediately void the card by punching a hole in it or

applying a “X” on one side of the card, then stapling it

to the receipt and stowed under the register.

● We only honor or accept expired vouchers under your

DM’s discretion, regardless of whether the currency is

a physical card or a mobile offer. If it is expired,

politely explain that you have to check with your

superior or that the card is not valid and request

another form of payment.

MEAL FOR 2 VOUCHER (Scanned)

How It’s Used:

● Fundraiser, located under the discounts tab, should

be used when a guest, participating in a fundraiser

forgets to enter the promo code GIVE(store number).

Applies to the entire check.

● Is only to be used for marketing approved fundraisers

by their DM and marketing team.

discounted by $0.01.

TRADE TRANSACTIONS

● No trade transactions are permitted under any

circumstances except with the prior written approval

of a District Manager for business purposes. This

means that we cannot trade honeygrow food or

products for outside food from another company.

SECTION 4: hg Guests REFUNDS

REFUNDS

How They're Used:

● Refunds should be used if we have made a mistake

and charged a guest incorrectly.

● Refunds are to be used as a last resort if we have a

guest with a complaint.

● A manager and cashier are required to be present for

all refund transactions. Managers must use their

swipe card to facilitate the refund, while the cashier

must provide cash back to the guest. The cashier

must not use the manager’s swipe card without the

manager physically present next to them.

● All refunds must be returned to the guest using the

original form of tender. This means if they paid with a

credit card, we must refund to the same credit card. It

is not acceptable to provide cash for a transaction

that was originally paid for with a credit card.

● Refunds must never be given unless the guest has the

original receipt or a proof of purchase by referencing

our POS or their credit card statement with approved

purchase.

o You should first offer to remake the food before

providing any refund.

● Never provide a cash refund without the original cash

receipt.

o Only if the guest is unhappy that you can’t

provide a refund under these guidelines, you can

kindly direct this guest to the “Contact-Us”

section at honeygrow.com/contact-us.

● All prepaid catering orders and any catering order for

which a refund is appropriate must be processed by

contacting catering@honeygrow.com.

How to Document:

[Documented = Manager’s Signature and Explanation]

● When a refund is issued, the cashier must have a

manager’s signature on the receipt and a legible

explanation for the refund written on the receipt. This

Cash Handling Policies and Procedures

applies to all refunds, regardless of the payment type.

Receipts must be stowed under the register to be

collected at the end of the day.

● Writing only “refund” on the receipt is not

acceptable: there must be a legible explanation that

tells us why a refund was given, such as “guest’s food

was cold.”

KIOSKS, APP, POS, WEB and ORDER REFUNDS

● No other personnel, except a General Manager or

District Manager, may process authorized credit card

refunds in restaurants.

● If you do not have access to the Toast POS, OLO

Dashboard or CardPointe Platforms to process

refunds, please handle refund inquiries with your

General Manager or District Manager.

o To process a refund, the following

information is needed:

§ Location

§ Date of order

§ Order number (Check #)

§ Name of guest on receipt

§ Phone number on receipt, if

applicable.

§ Total refund needed for order

● All in-store kiosks and app order refunds and/or

partial refunds can be processed via CardPointe by a

General Manager or District Manager.

o To process a refund, the following

information is needed:

§ Location

§ Date of order

§ Order number (Check #)

§ Total refund needed for order

o A credit can also be given under this

platform as long as you can locate their last

order completed with the app with the

same details as above.

● All POS order refunds and/or partial refunds can be

processed via Toast by a General Manager or District

Manager.

o To process a refund, the following

information is needed:

§ Location

§ Date of order

§ Order number (Check #)

§ Total refund needed for order

o A credit can also be given under this

platform with the date and last 4 digits of

the card used.

● All web order refunds and/or partial refunds can be

processed via OLO Dashboard by a General Manager

or District Manager.

o To process a refund, the following

information is needed:

§ Location

§ Date of order

§ Order number (Check #)

§ Total refund needed for order

o A credit can also be given under this

platform with the date and last 4 digits of

the card used.

THIRD PARTY ORDER REFUNDS

● Any guest who is inquiring for a refund after ordering

directly from a third party platform, kindly direct

them to the perspective partner, as we do not have

access to another company’s system and financial

department.

SECTION 5: GIFT CARD PURCHASES

GIFT CARD PURCHASES OF $50 OR MORE

WITH CREDIT & DEBIT CARDS

● Whenever a guest purchases gift cards totaling $50 or

more with a credit or debit card, the cashier must ask

the guest for a photo ID and compare it to the name

on the credit or debit card.

EXAMPLE: A guest comes to your restaurant and

wants to purchase two $25 gift cards with a

credit card. He does not have a photo ID. Since

those two gift cards total to $50 and he does not

have a photo ID, you should tell him that you

cannot accept his credit card and ask him to

purchase the gift cards with cash or direct him to

honeygrow.com/giftcards.

● Because of the frequent fraud involving gift card

purchases with credit cards, when a guest is trying to

pay for a gift card purchase with a credit card and

that swiped card does not work, do not manually

enter the credit card number. Simply ask the guest to

pay cash or with another form of payment.

EXAMPLE: A guest comes to your restaurant and

wants to buy a $50 gift card with a credit card.

He has a photo ID that matches the credit card.

You swipe the credit card and it does not process.

You must politely tell him that we won’t accept

the card and ask him for another payment.

Under no circumstances should you manually

enter the credit card number.

● Gift cards shall not be used to purchase other gift

cards under any circumstances.

EXAMPLE: A guest has a $25 gift card and wants

to use this $25 gift card to purchase two $10 gift

cards and one $5 gift card. You cannot do this

because gift cards are not to be used to purchase

other gift cards.

GIFT CARD 101: Selling and Loading a Gift Card

● Once a gift card has been purchased, the cashier or

manager can load a balance on the gift card to hand

to the guest with a gift card pouch and sticker if

desired.

How to accept payment for the purchase of a gift

card:

1. On the POS terminal, select the ‘Gift Card Sales’

button.

2. Select ‘Open Amount’.

3. 4. Enter the desired $ amount and select ‘OK’.

Accept payment for a gift card sale.

a. If paying with cash, select ‘Cash’

and proceed with accepting

payment.

b. If paying with credit card, select

‘Credit Card’ and swipe the

guest’s card.

5. Hold on to the guest’s receipt and print a second

copy.

SECTION 6: KEYS, CARDS & CODES

● Every cashier and manager will have a unique swipe

card to access the POS terminal.

o The swipe card is not to be shared with

anyone.

o Only managers will have access to authorize

the start and end of a drawer, discounts,

comps, etc.

● Only managers will have the code to the safe and the

safe must be locked at all times.

● Managers must change the code to the safe on the

first of each month, in addition, whenever a manager

leaves (for example, is terminated voluntarily or

involuntarily, is on a leave of absence, or is

transferred to another honeygrow).

o In addition, change the combination to the

safe after a borrowed manager from

another location has been in the restaurant

and had access to the safe combination.

● The keys to open the cash drawers are to be used

only by a manager, never by cashiers.

o The following are the only approved

reasons for a manager to use a key to

manually open a cash drawer:

§ Power outages and cash drawer

malfunctions

● The cash drawer keys are never to be left in or around

the POS area. They must be stored in the safe or kept

by a manager on his or her person.

● It is the responsibility of the restaurant's

management team to see to it that a malfunctioning

cash drawer (for example, one that does not open or

close properly or is not properly secured) is swiftly

repaired by contacting IT as soon as possible and

following up as necessary to ensure that all cash

drawers are functioning and maintained in good

working order.

● Empty cash drawers must be left open each night.

● IT must be contacted immediately if any key to a cash

drawer or drop box is missing so that a replacement

can be sent.

SECTION 7: CASHIER

RESPONSIBILITIES

● Print out the Daily Sales Report (DSR) from Toast with

the EOD Packet and confirm total number of

University/Campus transactions to the DSR.

RECEIVING CASH, GIVING RECEIPTS &

COUNTING CHANGE

● Every guest must be given a receipt for every cash

transaction.

CASH COUNTS & DEPOSITS

MAINTAINING THE CASH DRAWER

All cashiers are responsible for maintaining the contents of

their cash drawer in good order, including:

● Starting Drawer: to be counted by cashiers at the

beginning of their shift and recorded in the Daily Cash

Reconciliation Form while ensuring enough change is

in the appropriate denomination at all times.

● Managers should verify the appropriate starting

drawer amount on the Toast POS prior to opening.

● Cash Received as Payment: money received from the

guest is to be counted for accuracy as is money

returned to the guest as change.

● Business Checks

NOTE: We do not accept checks.

● Gift Card Purchases: make sure purchases are rung

for the correct amount and the guest’s check is

tendered completely before providing the gift card

and closing the check out.

● Tax Exempt Receipts: save a copy of every Tax

Exempt receipt and place it under the register.

● House Account Receipts: Save a copy of every receipt

and place it under the register.

● University/Campus Card Receipts: a copy of the

University/ Campus Card receipt (from the

University/Campus Card reader) must be attached to

the corresponding Toast receipt and placed under

your register. These bundles must then be included in

your End of Day Packet and saved as part of your

restaurant's records.

NOTE: If you are in a restaurant that accepts University/

Campus Cards, you must ring every such transaction into

the Toast POS and swipe the campus card into the Campus

Card Reader. If you do not swipe this transaction into your

restaurant's Campus Card Reader, you are not getting paid

for this food!

● All cashiers are responsible for counting their drawer

at the beginning and end of every shift. This is to be

done by each cashier and manager.

● All counts must be completed in the office.

● All cash drawer counts are to be recorded on the

Daily Cash Reconciliation Form.

● The manager in charge will log into the computer, log

into Google Drive and pull up the Daily Cash

Reconciliation Form for the cashier.

● The manager in charge will also audit all petty cash

and deposits in the safe on this form.

● At the end of each AM and PM shift, cashiers will

count their drawer, with the manager present and

enter the count on the Cash Rec Form.

● The cashier must then turn the money over to the

manager in charge and the manager in charge is

responsible for counting the money again, prior to

doing the deposit, to verify that the count is correct.

The cashier must sign the Cash Rec Form upon

checkout.

● Cashiers should then count the drawer back to its

starting value. The remainder of the money must

then be separated as the deposit. Finally, the

manager must compare the Closed Drawer Report

receipt to the amount recorded on the Cash Rec Form

– these must ALWAYS match.

● Any variances must be approved by the manager and

follow the appropriate steps to record the

discrepancies.

● The manager in charge and the cashier will both sign

the Cash Rec Form; then, the manager in charge will

prepare the deposit, verify the amount and put the

deposit in the safe. The manager in charge must sign

the Cash Rec Form after validating the count and

validating that all the appropriate comp and promo

receipts are there before completing this as a part of

the nightly paperwork.

● There will be two signatures on every Cash Rec Form:

one from the cashier and one from the manager.

● When a manager is assigned to a cash drawer, the

manager must count the money with another TM

present and both individuals signatures will be the on

the Cash Rec From.

Cash Handling Policies and Procedures

you a large bill (for example, a $100 bill) and then

changes his mind and asks for that bill back, get a

manager to assist in giving the guest back his bill.

● All cashiers are responsible for recording their counts

on Cash Rec Form and ensuring that the amount of

cash they have placed in the deposit matches the

declared amounts of cash on the Closed Drawer

Report.

● The Cash Rec Form and Closed Drawer Report are to

be grouped with all necessary receipts received

during the shift and placed in the daily envelope.

● The receipts must be neatly organized by type.

● There must be two distinct signatures on every Cash

Rec Form prepared by the manager and cashier.

● By signing, the cashier confirms the cash count is

accurate and all necessary receipts saved during the

shift are accounted for. The second signature, by the

manager, validates that all the money is received and

the deposit is made.

● There must be a written explanation for any missing

receipts from comps, discounts, and promos.

● Cash issues in excess of $25 must be communicated

to your General and District Manager.

COMMON SCAMS

Refund Scammers – a refund scammer will almost always

be looking for a large cash refund for a transaction that

involves multiple entrees with a large total. These

scammers will often not have a receipt or may have one

from a credit card transaction. If you suspect fraud, you

should always kindly ask questions to verify the validity of

the transaction with a manager present.

● Because of this: Cash refunds must never be given

unless the guest has the original cash receipt and a

legitimate reason for demanding a refund. Never

provide a cash refund without the guest presenting

the original cash receipt. If the guest is unhappy that

you can’t provide a refund under these guidelines,

you should kindly direct them to

honeygrow.com/contact-us.

Phone Scammers – a phone scammer is looking to get our

managers to remove money from the restaurant. The

caller often claims to be from RSC; the phone number may

even show up as a RSC phone number. The caller may also

claim to be from the FBI, the IRS, the U.S. Marshals, or

various other law enforcement agencies. They typically

have a story about the GM or Apprentice who is allegedly

in trouble for a crime such as embezzlement or

counterfeiting. A scam caller may also claim to be from a

utility company, telling the store that their gas or electric is

going to be shut off within the hour if they don’t make an

immediate cash payment.

● Because of this: all employees need to know that

money should never be removed from the restaurant

for any reason. No one from honeygrow would ever

ask you to do this. If someone ever asks us to remove

money from the restaurant for any reason, we should

tell them no and hang up the phone. The call must

immediately be reported to your District and General.

A scammer may tell you not to tell anyone about the

call; however, you will not get in trouble for reporting

such a call.

Counterfeit Bills – counterfeit bills are often passed in an

attempt to get legitimate currency in exchange. We often

see counterfeit bills being passed for low dollar purchases.

This maximizes the amount of legitimate currency that can

be obtained in exchange for a counterfeit bill.

● Because of this: cashiers must check all bills that are

$50s and $100s. The cashier must use either the

counterfeit machine with the UV light and magnetic

scanner to determine the validity of the bill.

● If we determine that we cannot accept the bill, we

should simply give it back to the guest and ask for

another form of payment.

Gift Card Scammers – A gift card scammer is looking to

purchase gift cards using fraudulent or stolen credit cards.

● Because of this: we must ask for photo ID for any gift

card purchases of $50 or more and match the name

on the credit card to the name on the ID. If they don’t

match, we cannot sell the gift card to the guest with

this form of payment. We should also be on the

lookout for guests who present multiple credit cards

that decline. Never manually enter a guest’s credit

card number for the purchase of gift cards.

Please refer to Section 3: Gift Card Purchases for

additional details.

SECTION 8: MANAGEMENT

RESPONSIBILITIES

Shortchange Artist – a shortchange artist is looking to

confuse the cashier and get additional money as part of

their change. Often, they will pay for a low dollar item with

a large bill. The scam will involve asking for the large bill

back, while still trying to collect the change.

● Because of this: Once money is tendered into the POS

and the drawer opens, the transaction must be

finished before doing anything else. If a guest gives

NOTE: These apply to all salaried and hourly managers.

THE SAFE

● The safe in your restaurant is your tool to keep

money secure. Only members of the restaurant's

management team are to know the combination to

the safe. Therefore, only managers can open or have

access to the safe.

● Managers are to count the safe three times per day

(open, shift change and close).

● The Daily Rec Form must be initialed by the manager

completing the safe count.

● The managers are responsible for keeping the safe

locked at all times.

● The safe combination must be changed monthly and

anytime we lose or transfer a manager.

LOST AND FOUND

CASH DRAWER KEYS

● As a manager, you are responsible for keeping the

keys for the cash drawers secured. Keys must remain

in the safe at all times. The keys for the cash drawers

must not be left around the POS.

● The cash drawer keys must not be taken home by the

management team; they must be kept locked in the

safe at night.

● Managers are the only people in the restaurant who

should use a key to manually open the cash drawers

and only in the following situations:

o Power outages and cash drawer

malfunctions

o If a manager needs to open a cashier's

drawer, the manager and cashier must be

present when the drawer is opened.

● Never share the keys with anyone who is not a

member of the restaurant's management team.

● If a lost credit card, wallet, iPhone, etc., is found in

the restaurant, the manager on duty must lock that

item in the safe. If there is information with the

guest's phone number on the item, the manager must

call the guest immediately and ask the guest to come

back with an ID to retrieve the item. Guests who lack

ID must prove to a manager, through knowledge of

the contents of the item, that they own the item.

After holding onto a credit card for ten days, destroy

the card by cutting it multiple times and discard it.

● Once employees take possession of an item, they are

responsible for it.

● It is not acceptable to leave a lost phone or wallet on

the desk in the office or by the POS; instead it must

be secured in the safe. If the item is too large for the

safe, we must leave it in full view of a camera at all

times. If you are ever unsure of this, please contact

your District Manager.

● If a guest leaves a valuable personal item such as a

purse, wallet, or phone for more than one week in

your restaurant, call your local law enforcement,

report this to them and follow their instructions.

DEPOSITS

MONEY IN THE RESTAURANT

All of the money in your restaurant is honeygrow’s money.

As a manager, you set the standard for handling this

money. Your restaurant will have a minimum of 3 banks at

all time:

1. Main AM Cash Drawer: for the main cashier in the AM

2. Main PM Cash Drawer: for the main cashier in the PM

3. Safe: to be used to store extra small bills and coins to

make change for the cash drawers from the petty

cash. The safe must be counted at open, shift change

and close.

At no time should money be left unattended.

The amounts of these drawers will vary by restaurant.

Whenever they are counted, the counts must be recorded

on the Daily Cash Rec Form and initialed by the

individual(s) completing the count.

● A manager must validate the contents of a deposit

bag when the deposit is prepared and immediately

enter the deposit information into Toast.

● The closing manager must verify that the AM deposit

was put into the Toast POS after entering the PM

deposit in Toast, print the Closed Drawer Report. If

there is a large variance (over $25), this must be

researched and fixed the same night before leaving

the building. Oftentimes this will be due to an input

error. If not corrected, the team must document the

variance and contact their General and District

Manager.

● The manager who prepares a deposit is responsible

for securing the deposit in the safe. This should be

done immediately after the contents have been

counted and validated in the bag before sealing.

● After a deposit is prepared, a manager must

immediately complete the Red Book and/or Armored

Car Log for Armored Car restaurants that use a

logbook.

● The manager must upload the deposit slip image

into R365.

BANK RUNS

● Bank runs are to be done by the opening manager –

only a SM, KM, AGM, GM or DM may perform a bank

run

● All bank runs must be completed before we open or

after lunch peak when the PM manager arrives and

can cover the restaurant.

● All bank runs are to be done on the following days

o Tuesday

o Friday

● All bank runs must be made to the same bank

location selected by RSC.

● While making a bank run, go directly to the bank and

directly back to your restaurant without making any

other stops

● All deposits must be carried in an inconspicuous bag

that has been provided to you by the operations team

● All deposits must be sealed in a hg approved deposit

bag.

● All bags must include the cash deposit slip and cash

inside

● Opening manager that performs bank run must bring

back a copy of the bank receipt to attach to the Cash

Rec Form

● If cashiers lose or break their swipe cards, provide

them with new ones.

COUNTING CASH

● Whenever cashiers count their drawer (both for a

beginning count and when counting at the end of

their shift), they must complete their count in the

office. The cashier who is assigned to a drawer or

uses that drawer is responsible for counting that

drawer.

● A member of the management team must verify

every cashier's closing count and write their initials on

the Daily Cash Rec Form. That same member of the

management team must also verify the cashier's

count and sign the cashier's Cash Rec Form.

● Notify your General and District Manager

immediately of any cash count discrepancies in excess

of $25.

ASSISTING CASHIERS DURING THE SHIFT

ARMORED COURIER PICKUP

● During each armored courier pickup, the manager

must be present in the office. The manager must get

all deposits and change order payments out of the

safe and lay them individually across the desk.

● The manager must then verify that all deposits being

picked up are written on the Armored Car log.

● Once the courier has scanned and signed for these

deposits, the manager must verify that all of the

deposits have been signed for before the courier

leaves the office.

● Managers must know exactly how many deposits are

to be picked up each day. If the number of deposits

ready to be picked up is less than the number that

should be there, the manager must immediately

inform the General and District Manager.

● Locations who don't have armored car pickups,

deposits should be taken two times a week, on

Tuesdays and Fridays

During a shift, managers must assist cashiers with these

five POS functions (managers must have their swipe card

and cash drawer keys in the safe):

1. Filling and removing the cash drawers at the

beginning and end of each shift.

2. Buying change from the safe

EXAMPLE: The cashier and manager must both confirm

any transaction in which change is bought from the safe.

This means that the cashier and manager must both count

these monies.

For example, if a cashier gives a manager $100 in twenty-

dollar bills and the manager gets $100 in ones from the

safe, the cashier must count that $100 out when loading it

into the drawer.

3. Voiding items – managers must use their swipe

card to do this.

4. Issuing refunds – only managers are authorized

to issue a refund and must do so with their

swipe card.

5. Opening the drawer for No Sale Transactions.

During power outages or POS/cash drawer malfunctions,

the manager in charge will also be required to assist with

ringing sales via the Crash Kit.

BUYING CHANGE FROM THE SAFE

SWIPE CARDS

● As a manager, you must have your swipe card to

access the POS on you at all times when you are in

the restaurant.

● You will be responsible for providing cashiers with

swipe cards to access the POS during their shifts.

● All cashiers must have their own swipe cards.

● The sharing of swipe cards is forbidden.

● At no time should a cashier have access to a

manager’s swipe card. This means that we cannot set

a cashier up on a manager’s drawer!

1. When a cashier needs to buy change from the

safe, the manager in charge must use the key to

open the cash drawer in the presence of the

cashier.

The manager in charge must verify that the

amount of money coming out of the safe is equal

to the amount of money going back into the

safe.

Cashiers must verify that the amount of money

coming out of their drawer is equal to the money

going back into their drawer.

The manager in charge must secure the safe as

soon as the money exchange is completed.

MOBILE PHONES, SKIMMERS & THE

TRANSACTION COUNTER

● Handheld skimmers and apps that can be

downloaded to mobile phones can be used to steal

our guests' credit card information, leading to identity

theft and severe losses as well as damage to

honeygrow’s brand.

● It is honeygrow’s policy that nobody working should

have a mobile phone on them at any time. It is critical

that this policy is always administered at the POS.

The mobile phone for someone working Cash should

be left locked in the office.

● Managers must enforce this policy and lead by

example when they are working Cash. Should you

suspect that a skimmer is used, please contact your

General and District Manager.

SECTION 9: GENERAL MANAGER

RESPONSIBILITIES

WHEN ANY MANAGER TRANSFERS, QUITS, OR

IS TERMINATED

When any manager transfers, quits, or is terminated,

the restaurant's GM must:

● Immediately change the safe combination.

● Secure the key from that manager. If we fail to

do this and the key to the restaurant is not

returned to us, then we must rekey the locks by

logging a ticket via the UtilizeCore app.

● Cancel the alarm code by following the

instructions in the Salaried Manager Alarm

Guide. If you need help with this, log a ticket via

the UtilizeCore app.

● Revoke access to all system accounts and

passwords, e.g. Gmail, Toast, R365, etc.

● Perform a full safe count to ensure all monies

and deposits are accounted for.

● When a GM transfers, quits, or is terminated, it

is the responsibility of the District Manager to

perform all of these requirements.

Cash Handling Policies and Procedures_2.2023.pdf400 KB

Cash Handling

Objective

SECTION 1: GENERAL POLICIES

SECTION 2: hg Employees COMPS,PROMOS & DISCOUNTS

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