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James Ritty invented and patented a device he called the "Incorruptible Cashier" in 1883. John H. Patterson purchased the patent and immediately founded the National Cash Register Company. The company created fancy brass registers that eventually spread into nearly every store.
Current cash registers now allow stores to track their sales and inventories with pinpoint accuracy, and give consumers more purchasing options--cash, debit, credit and check. -
The first thing you will notice about the cash register is all of the buttons, each one with an abbreviation that corresponds to some item in the store or restaurant. Most registers have a numeric keypad for manually entering digits, but you will not use it often. Familiarize yourself with the abbreviations on the register and have a working knowledge of your store's or restaurant's inventory.
When dispensing change from a cash register, always give the customer the exact amount printed on the receipt. Start with the largest bills and coins first and go down incrementally. For example, in a transaction with $76.43 change, begin with twenties and go down to ones, and do the same with coins (quarters to pennies).
Once you have the correct change, double check by counting the amount out loud as you hand the customer each bill or coin. This may seem tedious, but it can help you maintain a perfect register tally. Most managers check the tally at the end of the day to see if it matches the amount in the register; not maintaining a level ship leads to quick termination. -
One of the best ways to utilize the cash register is by "letting the machine count the change." Cash registers were originally intended to serve as just a companion to cashiers, but now they have the responsibility of keeping perfect track of every transaction that goes through.
Most modern registers have small keypads attached that allow a customer to swipe her own credit card. Only take a customer's card if this keypad is out of service. Never leave a customer's card or money lying idly on the sales counter. Any form of money should always be in motion at the register: on the way to your hand, moving to the cash drawer, or going back into the customer's hand. -
Accuracy is the most important aspect of working a cash register; it ensures customer satisfaction and correct bookkeeping for the store or restaurant. Even when there is a long line, working at a hectic pace will increase mistakes (and in retail mistakes mean money lost through refunds or lost merchandise). When customer traffic gets heavy, make each transaction as efficient as possible, but do not rush. Scan items carefully, trust the register to count correct change, and maintain a steady pace. Never leave the cash drawer of your register sitting open. Your register is your responsibility and if there is money missing, you will be held responsible.
When working a cash register, sometimes mistakes will happen; it could be a jammed drawer, a misplaced order, or a tricky refund. Stay calm, kindly let the customer know that you are taking care of the issue, and if you cannot figure it out yourself, discreetly ask a manager to show you.
