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. Review Tables / Orders across Dine-In, Takeaway, Delivery and Bar. Settle genuine outstanding payments or agree a documented handover for unfinished checks; do not cancel valid sales to empty the board.
2. Confirm the kitchen has handled additions and cancellation slips. In KDS/combined service, review unfinished and ready work; in paper-only service, reconcile the physical tickets with the waiter.
3. Review POS > Sales History, Server Performance and the register's X-Report for the same location and period. Separate cash from MoMo, card and bank payments. An X-Report is a current-shift summary, not the act of closing the shift.
4. Open the register details. Review recorded Cash Movement entries and count the physical drawer. Reconcile non-cash amounts against approved merchant statements or records, not the cash count. Document missing slips, payment uncertainties and any cash difference for supervisor review.
5. Choose Close Shift, enter the actual Closing Cash Count, add Closing Notes explaining approved differences or handover issues, then confirm Close Shift. Do not enter the expected amount when the drawer contains something different.
6. Verify that the shift shows as closed in the register's shift history. Check tables physically, then mark clean tables available through table management where permitted. Store management exports and payment records securely, and lock or sign out of the terminal.

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/check references and contact the supervisor. Do not open a replacement shift, change historical sales or record fictitious cash movements just to remove a difference.