against a background of working in the Hospitality industry, these pages
aim to help you work securely and safely.
different organisations have different policies and procedures, general
rules are still useful to learn and apply. Any action that minimises
risk is worth considering.
to top of page
Being alert and vIgilant:
Watch out for unusual behaviour, Do signatures on cards match? Are people
acting suspiciously? Report suspicious circumstances to your supervisor.
Any payments over the floor limit require authorisation. Guest wishing
to charge to account must show key cards and sign the Bill.
Panic Buttons: This
ia a button that can be pressed if the cashier is under threat, it is
usulally discrete so that the potential criminal is unaware that it
has been sounded. It may also have the effect of automatically closing
the till. Some panic buttons sound an audible alarm intending to deter,
frighten or warn.
these lock the exits/entrances of an establishment to prevent the escape
CCTV or Video cameras
are used to observe cashiers, these enable identification not only of
criminals but can be used to check on suspect cash handlers.
Policies: some establishments
have a policy that money should be handed over to reduce any danger
to the staff, others insist that money should not be released under
Only authorised people should be allowed access to the area. Keep all
money locked up in the safe or till.
Minimise the amount
of cash in the till: in busy periods large denominations are removed
from the till and placed in safe. Banking from the safe should be carried
our as often as possible.
Never leave unattended.
all voiding should be recorded and supervisors notified as appropriate.
If a cheque or voucher needs to be voided tear it up in front of the