Opening Procedures

From ANU Food Co-op Wiki

The following is simply a check-list of the steps to follow. Be sure your trainer has shown you each step fully, before you have to do it by yourself.

It is best if you arrive about ten minutes before your shift starts, so that you have everything ready and can open up the Co-op before shoppers arrive at the opening time. If you are running late, it is courteous to ring the Co-op and tell the paid worker who is opening up for you.

Here’s a suggested sequence:

• the Paid Worker on duty opens the door, lets you in, gives you the cash for the till (called 'the float') and the keys.
• turn on power to both scales and the hot water.
• turn the till-key to X, turn on the printing by pressing RCPT OFF (light on screen should now be off), and press CID - the receipt issued should show only zeros. If it has any other figures you will need to perform a Z reading (see CLOSING PROCEDURES) and attach it to the appropriate entry in the day book (the previous day's closing coordinator didn't do it).
• turn the till key to REG.
• turn off the printing by pressing RCPT OFF (so that the light is on).
• count the float, and record your count in the Day Book- remember to date the page.
• press the LC OPEN key, because the amount will be over $99.99.
• enter the float amount, then press 'Float In', then AT/TL (or your first customer will have a rather large bill!). The till drawer will open.
• put the float money into the till, and close the till drawer.
• unlock and open the door.
• take the signs outside: the round one hangs on the roller door, the A-frame one goes out under the oak tree on Kingsly Street.
• pick up the blue key from the floor and put it in the coordinators desk drawer.
• turn on the light in the coolroom.

Then, either before opening the Co-op to shoppers, or as soon as you can afterwards:

• wash your hands, as you will be handling food for other people.
• uncover the fruit and veggies (except potatoes and onions), removing any obviously spoiled ones and stocklossing them, then spruce the rest up a little, perhaps with a spray of water.
• familiarise yourself with what's for sale in the cool room, and what is being sold on consignment.