Introduction - Micros Systems Restaurant Enterprise 3700 POS Reports Manual

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Introduction

Employee Reports provide both financial and operational statistics for
cashiers and employees. The cashier and employee detail reports include
all sales-related transactions (checks opened, menu item keys pressed,
service charges, discounts, etc.) that occurred on a specified business date
or range of dates.
This information can be used to balance an employee's bank or a cashier's
drawer. You can also track an individual employee's sales performance,
and identify employees who could benefit from additional training.
The Employee Sales and Tip Totals by Revenue Center Report provides a
summary of both sales and tip information for each employee within a
Revenue Center or range of Revenue Centers included in the report.
Most employees use these reports for balancing. Good internal control
demands that there be a hard copy representation of every aspect of a
transaction. For front-of-the-house employees, this means that every sale
must have a guest check, every credit card or charge payment must have a
voucher, every discount must have a supporting coupon, and so on. Using
the totals provided by the financial reports, employees can verify that the
balance of their hard copies matches those posted in the system. Errors,
such as posting a payment to the wrong tender/media or misplacing
checks or vouchers, can be corrected before the end of the day. The result
is tight internal control, as well as accurate financial information.
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Some programming considerations are related to posting totals to the
cashier linked to either the check employee or the transaction employee.
The check employee owns the check. Ownership is established when a
check is started using the [Begin Check] key or when a check is
transferred to an employee. (The receiving employee becomes both the
check and transaction employee.)
The transaction employee is the employee who picks up the guest check
and either adds to it or closes it.
In many cases, one employee is responsible for a check from the time it is
opened until it is closed. In this case, the employee is both the check
employee and the transaction employee.
In some cases, however, a check may be opened by one employee and
then added to by another employee. In some restaurants, a check is begun
by a waiter (the check employee), and then closed by a cashier or
bartender (the transaction employee).