Describe 5 points for safe cash handling (checks to carry out, and how to keep your till tidy)
What is the best way to handle a customers change query? (They should use this opportunity to provide good customer service)
What is the appropriate course of action to take when a drink is unavailable either on the bar, or on the till.
What is the appropriate action to take if a good menu item is unavailable on the till or after payment has been taken?
What is the difference between a void and a refund?
Further till training 1-2-1 complete (if necessary) or advanced till training complete?
Allergen Awareness complete?
Equality, Diversity and Inclusion complete?
Food Hygiene complete?
Are previous objectives completed?
How far through their 100 Club are they?
Is there anything the employee would like to ask?
New objectives agreed?