End-of-Day Checklist

Before: The cashier and supervisor agree the cutoff time. Keep the shift open while resolving service and payment exceptions.

Steps:

1. On the till, review the orders column with All and no waiter chip, including From earlier days. Settle genuine outstanding payments or agree a documented handover for unfinished orders; do not cancel valid sales to empty the list.
2. Confirm the kitchen has handled additions and cancellation slips. In KDS/combined service, review unfinished tickets and Ready at the pass; in paper-only service, reconcile the physical tickets with the waiter.
3. Open ⋯ > End shift, or End shift on the register. Review the tiles: Sales this shift, Cash, and each other method, such as Mobile Money and card. Print X report prints the current-shift summary; it does not close the shift. Compare with POS > Sales History and Server Performance for the same period, and separate cash from MoMo, card and bank payments.
4. Review Open orders: unpaid orders stay open for the next cashier, and waiters keep their tables. Under Empty orders, choose Close N empty orders to cancel orders with nothing on them (nothing to pay, nothing sent, no stock to return). Only orders that have been empty and untouched for over 30 minutes are listed; bar tabs and orders opened in the last 30 minutes are left alone.
5. Under Count the drawer, check Opening cash, Cash sales (after change given), any Cash added, Cash taken out and Cash refunds, and Expected in the drawer. Review recorded cash movements on the register page if they look wrong. Count the physical drawer and enter the amount in Counted. Reconcile non-cash amounts against approved merchant statements or records, not the cash count.
6. If the count differs, the screen shows the amount short or over, and Note for the manager becomes required. Explain the difference factually. Do not enter the expected amount when the drawer contains something different.
7. Review Tips by waiter when it appears, then choose Close shift and confirm. The till signs out and returns to Start service with "Shift closed on [till]. The next cashier can start service here."
8. Check tables physically, then mark clean tables available with Mark clean or table management where permitted. Store management exports and payment records securely.

Result: The shift has an actual counted cash total, recorded exceptions and a clear handover. Closing a shift does not itself prove that every guest has paid, every dish has been served or every table has been cleaned.

Recovery: If closing fails or outstanding work is unclear, keep the original shift/order references and contact the supervisor. Do not open a replacement shift, change historical sales or record fictitious cash movements just to remove a difference.