Est. 2007 - Minnesota's little slice of Paris

Check-out

Server Checkout Report

Name

First Name

Last Name

Date

YYYY

Total CASH due:

First line of your checkout ("CASH OWED TO HOUSE"). This is generally a negative number, unless you have received a lot of cash payments. If so, see notes below.

Total TIPS due:

This is your 2nd number on your checkout ("TOTAL TIPS"). This may be the same as the first number, but positive. This is your tips due number. If this number is different than the opposite of the first number, this indicates you have taken cash payments, so will affect your tips due. Please keep any cash payments collected. If this is more than your tips due, you will need manager/captain awareness/authorization.

Cash received:

This is the amount of cash payments you have received that would be due for the payment of the check due to the house. Please keep your cash payments unless the amount is substantially above that of your tips due (with consideration to your tip-out). Our payroll policy is to withhold your cash due from your tips due on your bi-weekly payroll. This also lessens the potential for loss or misplacement of cash.

Tip-out: Bartenders

Please consider the amount of glassware used, and cocktails made. The bartenders pool their own tips, enter one amount for all bar staff.

Tip-out: Wait Assist

PLEASE TYPE OUT THEIR NAMES, FOLLOWED BY THE AMOUNT. If there was more than one assist, you MUST specify. They are NOT on a pool system, just like you. One lump sum requires us to run a report to see who was working so we are able to divide. This is your responsibility to indicate, not for us to distribute. Please follow protocol in this field. Consider how much the assisted your service personally, as well as how they assisted service in general (running food, towels, glassware, resetting tables, recycling, etc)

Tip-out: Host/Door

If more than one staff member at the door, please specify. Consider how they may have assisted with turning tables, communication of special requests, flow of seating, etc.

Tip-out: Expo

Please consider their attention to detail and overall support of service.

Tip-out: Kitchen

Please consider how much effort was put in by the kitchen to support the needs of your tables. The kitchen is a tip pool, enter one amount.

Tip-out: Other

Please specify whom, amount, and feel free to add commentary on the support offered.

Thoughts on Service:

Great service!

Solid service

Average service

Challenging service

Messages to management:

Let us know if you have thoughts you want to share. Your feedback is always welcome.

Est. 2007 - Minnesota's little slice of Paris

Check-out

Server Checkout Report

— Meritage —