These pages explain:

• Security Procedures available

• Security and Cash

• The need for security

  Crime is on the rise in most areas of the world. When dealing with payment it is vitalto make sure that we minimise the risk of injury and loss. When money is involved the threat of crime is always there!

Set against a background of working in the Hospitality industry, these pages aim to help you work securely and safely.

Whilst different organisations have different policies and procedures, general rules are still useful to learn and apply. Any action that minimises risk is worth considering.

Security Procedures available?

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Being alert and vIgilant: Watch out for unusual behaviour, Do signatures on cards match? Are people acting suspiciously? Report suspicious circumstances to your supervisor.

Obtain Authorisation: 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.

Security Buttons: these lock the exits/entrances of an establishment to prevent the escape of criminals.

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 any circumstances.

Restrict access: 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.

Record Voiding: 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 customer

Security and cash

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• Keep the cash drawer shut when not in use and after each transaction.
• Do not leave the till unattended when there is money in it.
• The contents of tills should be placed in a safe after each session
• All safes are to be kept locked.
• Keys are to be kept in a secure location and issued and returned with signature.
• Tills should be checked against readings at least once a day, and when the operator changes.
• IOU's to customers or other members of staff are forbidden.
• Do not put any tips or other cash in the till unless it is rung in.