Retail Cash Handling SOP Template

Purpose

Handle cash accurately and safely, so the till balances, staff are protected from blame and from risk, and any loss is found and recorded quickly.

Scope

Covers cash and till handling in a retail store from the opening float to the deposit at the bank. Card terminal settlement, refunds policy and handling of a robbery are covered by their own procedures.

Roles and responsibilities

Prerequisites

• A set float amount per till, written down and agreed
• A safe in a non-public area with access limited to named people
• Tamper-evident deposit bags and a deposit book or log
• A counterfeit pen or detector if your market needs it
• A till with individual user logins, so each cashier works under their own

Procedure

1. Issue and check the float. The supervisor and cashier count the float together, note the breakdown by denomination on the float sheet and both sign. The cashier logs in to the till under their own ID.
2. Take payment correctly. Say the amount due, take the money, put it on the till shelf and state the amount tendered, ring the sale and open the drawer. Count change back into the customer's hand and close the drawer after every sale.
3. Check notes. Check large notes for security features as your detector or guidelines say. If you suspect a counterfeit, do not accuse the customer: politely refuse it and tell the supervisor.
4. Keep the till secure. Never leave the till open or unattended, never share your login and never put personal money in the drawer. Lock the till or log out if you walk away.
5. Do cash drops. When the till reaches the limit set for it, the supervisor takes out the excess, counts it with the cashier, seals it in a deposit bag with the amount and signatures, records the drop in the till system or the drop log against that till and shift, and puts it in the safe.
6. Authorise voids and refunds. Voids, refunds and price overrides need the supervisor's approval and a reason on the receipt or log. Review the voids report each shift.
7. Print the end-of-day report. Print the till report before counting, so the expected total is on paper and cannot be changed to match the count.
8. Count the till. Count the cash in a private place with a second person watching. Record notes and coins by denomination and add the card, voucher and other tender totals.
9. Reconcile and record variances. Check what the report's expected cash figure means and write it into this step. If it is the expected drawer balance (float included, recorded drops already taken off), compare the closing count with it directly. If it is cash takings for the day, add the recorded drops to the closing count and subtract the opening float, then compare. Check card, voucher and other tenders against their own report totals. Record any over or short and the reason if known, and tell the manager of any variance above your limit.
10. Secure the takings and float. Seal the day's takings in a deposit bag with the date, amount and two signatures, and put it and the next day's float in the safe.
11. Bank the takings. Bank takings on the days agreed, varying times and route. Two people go if the amount is large. Keep the stamped paying-in slip and match it to the deposit log.

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