Checklist template

Server banking and cash-out for full-service restaurants

A ready-to-use checklist with 116 items in 6 sections, covering Server banks, Checkouts, Tip declaration, Comps and voids, Manager verification, Deposits. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 116 Items
  • 99 Yes / No checks
  • 6 Scored ratings
  • 129 Points

Use this template How audits work

1. Server banks 21 items

  1. Company policy states whether servers carry their own bank or are issued one by the house Yes / No 1 pt
  2. The banking method in use on the floor matches the policy Yes / No 1 pt
  3. Banks issued by the house are logged with the amount and the signatures of the server and the manager Yes / No 1 pt
  4. Amount of a house-issued server bank (dollars) Number
  5. Servers count an issued bank in front of the manager before taking it Yes / No 1 pt
  6. Each server makes change only from their own bank, never from another server's Yes / No 1 pt
  7. Servers keep the bank on their person, not at a server station or in a check presenter left on a counter Yes / No 1 pt
  8. Servers hand cash above the limit set by company policy to the manager as a mid-shift drop Yes / No 1 pt
  9. Each mid-shift drop is recorded with the amount and both initials Yes / No 1 pt
  10. Servers obtain change from the manager by a recorded exchange, not directly from the safe Yes / No 1 pt
  11. Each server signs in to the point-of-sale system with their own card, code or fingerprint Yes / No 1 pt
  12. Servers observed signed out of the terminal before walking away Yes / No 1 pt
  13. No server card was found left at a terminal or lent to another server Yes / No 1 pt
  14. The kitchen and the bar prepare items only from a printed or displayed ticket Yes / No 1 pt
  15. Guests are given an itemized check printed from the point-of-sale system, never a verbal or handwritten total Yes / No 1 pt
  16. 5 occupied tables sampled during the visit each had an open check in the system Yes / No 1 pt
  17. Occupied tables found without an open check out of 5 sampled Number
  18. Transfers of checks between servers require a manager's approval Yes / No 1 pt
  19. Servers cut during the shift close or transfer every open check before their checkout Yes / No 1 pt
  20. A counterfeit detection pen or device is available to servers for large bills Yes / No 1 pt
  21. Server bank discipline observed during the visit Rating
    • Consistently correct 5 pts
    • Minor lapses 3 pts
    • Frequent lapses 1 pt

2. Checkouts 22 items

  1. Every server prints a checkout report from the point-of-sale system at the end of the shift Yes / No 1 pt
  2. No open check remains under the server's name when the checkout report is printed Yes / No 1 pt
  3. The checkout report shows the cash owed to the house after charged tips are deducted Yes / No 1 pt
  4. The server counts the cash owed in front of the manager Yes / No 1 pt
  5. Cash turned in on 5 sampled checkouts matched the amount on the checkout report Yes / No 1 pt
  6. Checkouts out of 5 sampled where cash turned in differed from the report Number
  7. Shortages are recorded on a variance log under the server's name Yes / No 1 pt
  8. Overages are turned in with the checkout, not kept by the server Yes / No 1 pt
  9. Signed card slips are turned in with the checkout where paper slips are used Yes / No 1 pt
  10. Tips written on 5 sampled card slips match the tips entered in the system Yes / No 1 pt
  11. Card slips out of 5 sampled where the tip entered differed from the tip written Number
  12. Redeemed gift certificates, vouchers and coupons are attached to the checkout Yes / No 1 pt
  13. House-account and room-charge checks carry the guest's signature Yes / No 1 pt
  14. Charged tips are paid to servers the way company policy states (cash at checkout or through payroll) Yes / No 1 pt
  15. Cash paid out for charged tips is recorded per server Yes / No 1 pt
  16. The server signs the checkout report Yes / No 1 pt
  17. The manager signs the checkout report Yes / No 1 pt
  18. Checkouts are done in the office or another place out of guests' sight Yes / No 1 pt
  19. Checkout envelopes of the last 7 days are on file, one per server per shift Yes / No 1 pt
  20. Each walkout (guests leaving without paying) is recorded on an incident report with the check attached Yes / No 1 pt
  21. The cost of a walkout is charged to the server only where local regulation and company policy allow it Yes / No 1 pt
  22. Accuracy of the checkouts sampled from the last 7 days Rating
    • All accurate and signed 5 pts
    • Minor errors or missing signatures 3 pts
    • Significant errors or missing checkouts 1 pt

3. Tip declaration 19 items

  1. Servers declare their cash tips at clock-out where the system prompts for it Yes / No 1 pt
  2. No server in the sample declared zero cash tips on a shift with cash sales Yes / No 1 pt
  3. Tip-out percentages for bussers, bartenders, hosts and food runners are written and posted Yes / No 1 pt
  4. Tip-out amounts are calculated by the system or on a standard sheet, not estimated by the server Yes / No 1 pt
  5. The tip-out on 5 sampled checkouts matched the posted percentages Yes / No 1 pt
  6. Support staff sign for the tip-out they receive, or receive it through payroll Yes / No 1 pt
  7. The tip pool includes only the positions allowed by local regulation and company policy Yes / No 1 pt
  8. A tip pool distribution sheet is kept for each shift where tips are pooled Yes / No 1 pt
  9. Pooled cash tips are counted by two people Yes / No 1 pt
  10. Automatic gratuity on large parties is applied as stated on the menu Yes / No 1 pt
  11. A check with automatic gratuity shows the gratuity as a separate, labeled line Yes / No 1 pt
  12. Service charges are recorded separately from tips in the point-of-sale system Yes / No 1 pt
  13. Card tips larger than the limit set by company policy are flagged on a report for the manager Yes / No 1 pt
  14. Flagged tip entries were compared with the signed slip Yes / No 1 pt
  15. Tip records are kept for the period required by local regulation and company policy Yes / No 1 pt
  16. A server asked could explain how the tip-out is calculated Yes / No 1 pt
  17. New servers sign the tip policy at hire Yes / No 1 pt
  18. Employee questions or complaints about tips are recorded with the answer given Yes / No 1 pt
  19. Accuracy of tip-out on the checkouts sampled Rating
    • Matches the posted percentages on every checkout 5 pts
    • Small differences on some checkouts 3 pts
    • Not calculated to the posted percentages 1 pt

4. Comps and voids 19 items

  1. Servers cannot void an item already sent to the kitchen or bar without a manager's card or code Yes / No 1 pt
  2. The manager sees the returned item or goes to the table before approving a void Yes / No 1 pt
  3. Void reasons on the sampled checkouts name what happened (wrong item rung, guest sent it back), not a catch-all such as "other" Yes / No 1 pt
  4. The void slip printed at approval is attached to the server's checkout Yes / No 1 pt
  5. Each comp carries a reason and the name of the approving manager Yes / No 1 pt
  6. The manager speaks with the guest before comping an item for a complaint Yes / No 1 pt
  7. Servers cannot apply a discount to a check themselves Yes / No 1 pt
  8. Redeemed coupons are defaced when attached to the check Yes / No 1 pt
  9. Each checkout report lists the server's voids, comps and discounts Yes / No 1 pt
  10. The manager initials the void and comp totals on each checkout Yes / No 1 pt
  11. Reopening a paid check requires a manager's card or code Yes / No 1 pt
  12. Cash checks reopened after payment in the last 7 days each have a written explanation Yes / No 1 pt
  13. The reprint count of closed checks is reviewed, to detect one check being presented to two tables Yes / No 1 pt
  14. Items moved from one table to another after the check was printed are reviewed Yes / No 1 pt
  15. Every beverage seen on 5 tables observed appeared on the table's check Yes / No 1 pt
  16. Servers' own meals are not rung on their own guest checks Yes / No 1 pt
  17. Voids after send on the checkout with the most voids in the sample Number
  18. Total comps on yesterday's server checkouts (dollars) Number
  19. Control of voids and comps at server checkout Rating
    • Every one approved and explained 5 pts
    • Some without a reason or initials 3 pts
    • Not reviewed 1 pt

5. Manager verification 17 items

  1. The closing manager compares the total cash owed on the server sales summary with the cash collected Yes / No 1 pt
  2. Total charged tips paid out equal the charged tips on the system report Yes / No 1 pt
  3. The card batch is settled every night Yes / No 1 pt
  4. The settled batch total matched the card total of the point-of-sale system on the days sampled Yes / No 1 pt
  5. The open check report shows zero at closing Yes / No 1 pt
  6. Each manager has an individual approval card or code Yes / No 1 pt
  7. Managers keep their approval card on their person Yes / No 1 pt
  8. Sales rung under a manager's own number are reviewed by the general manager Yes / No 1 pt
  9. Cash variances over tolerance are discussed with the server within the time set by company policy Yes / No 1 pt
  10. Repeated shortages by the same server lead to documented coaching Yes / No 1 pt
  11. A second manager or the general manager re-checks a sample of checkouts each week Yes / No 1 pt
  12. Date of the last re-check of checkouts by a second manager Date
  13. Payment types changed after a check was closed are listed on a report that is reviewed daily Yes / No 1 pt
  14. The share of cash sales per server is compared across servers each period Yes / No 1 pt
  15. Paid-outs taken from server cash carry a receipt and a manager's signature Yes / No 1 pt
  16. Training mode on the point-of-sale system can be switched on only with a manager's card or code Yes / No 1 pt
  17. Manager verification of server checkouts Rating
    • Every checkout verified and signed 5 pts
    • Verified but not consistently 3 pts
    • Rarely verified 1 pt

6. Deposits 18 items

  1. Cash collected from server checkouts is counted into the deposit by the closing manager Yes / No 1 pt
  2. The deposit is verified by a second person or by the opening manager the next morning Yes / No 1 pt
  3. The deposit total equals the cash owed on the system report less recorded paid-outs and tip payouts Yes / No 1 pt
  4. A copy of the deposit slip is kept with the daily paperwork Yes / No 1 pt
  5. The deposit is sealed in a tamper-evident numbered bag Yes / No 1 pt
  6. The bag number is written in the deposit log Yes / No 1 pt
  7. The sealed deposit stays in the safe until it leaves the building Yes / No 1 pt
  8. Deposits go to the bank or to the armored carrier within the time set by company policy Yes / No 1 pt
  9. The validated bank receipt is matched to the deposit log Yes / No 1 pt
  10. Deposits held in the safe at the time of the visit Number
  11. Largest deposit variance in the last 7 days (dollars) Number
  12. The change fund is counted at every manager shift change Yes / No 1 pt
  13. The change fund counted during the visit matched its set amount Yes / No 1 pt
  14. Charged tips are paid out from the day's receipts, not from the change fund Yes / No 1 pt
  15. Deposit discrepancies reported by the bank are investigated and the finding is recorded Yes / No 1 pt
  16. Name of the manager on duty Short text
  17. Overall control of server cash Rating
    • Strong 5 pts
    • Partial 3 pts
    • Weak 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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