5 experience as a cashier.

After nearly two months of work and study, I can cope with the work in the shopping mall. Maybe I'm a little complacent, but when something happens, my colleagues in the company will lend a helping hand. This deeply touched me. In these two months, I have always maintained my enthusiasm for work, and my mentality is mainly peaceful. Let me share with you my working experience as a cashier. Please refer to.

Cashier experience 1

Twenty years passed quickly. In this year, I strictly demand myself, consciously fulfill the rules and regulations, fulfill the cashier's duties, and conscientiously complete every work assigned by the leaders. Now tell me about my work experience:

First, obey management and learn with an open mind.

As a cashier, the most important thing is to understand your responsibilities. Under the reasonable arrangement of the leader, you should work hard to complete the business assigned by yourself and study the business knowledge seriously. Whether it's the cashier at the front desk or the cashier in the restaurant, your words and deeds should conform to- Keep in mind the cashier's duty requirements and work discipline, accept the criticism of leaders and the suggestions of employees with an open mind, persist in learning from leaders and colleagues, learn from others and strive to enrich them.

Second, pay attention to details and service first.

Our job is to face the guests directly, and the cashier is the last link of the whole job. As cashiers, we should bear in mind that the service should be 100% attentive, and we should bear in mind one sentence: service is no small matter, and everything starts with details. Just like this, more consideration for the guests will improve the quality of service. A little accumulation and progress can not only prove one's ability, but also add luster to the cashier's work. Work hard, the customer is God. Of course, it is inevitable to make mistakes in the face of guests, but we should understand the difficulties of customer service, reflect the problems to the leaders in time, and handle them flexibly on the basis of adhering to principles.

Third, respect your work and everyone.

As a cashier, I told the cashier that to be an excellent cashier, we must have a positive, enthusiastic, proactive, thoughtful and patient attitude to serve every customer. Occasionally, you will encounter many unpleasant things at work, but you must overcome them all. Don't have negative emotions at work, because this will not only make you feel bad, but also affect the guests in our customer service. We meet different guests every day, and different guests have different tempers. We should provide different services for different guests. Always smile when facing the guests, provide meticulous service, make the guests feel cordial, treat the guests like relatives, and get the recognition of the guests. This is successful service.

Fourth, make clear the goal and grasp it correctly.

Facing the cashier work, I told them to look at the work from a learning perspective, not only to do their own job well, but also to master the cashier operation process and cashier tools skillfully. There is a lot to learn. Set a direction for yourself from the beginning of your work. To what extent, you should give yourself a perfect explanation, define your goals, and make yourself more aware of what you are doing and what you need to do next.

Fifth, make persistent efforts and always achieve good results.

There are no good individuals, only good teams, and there are rewards every year. 20- It's already here. I firmly believe that under the leadership of our leaders, we will unite as one and usher in a great leap year. The above is my personal summary, and I hope the leaders will give me more valuable opinions.

Cashier's working experience II

April 28th, in this spring and vibrant season, is a very ordinary day, but for me, this day should be said to be my most unforgettable day, because it was at this time last year that I joined Wenfeng Group and became a Wenfeng person. It was on this day last year-April 28th that I was assigned to Gushandian and officially took up my post.

Looking back on the past year, I am filled with emotion. When I first found this job, many people didn't support it and even advised me to give it up. Because there seems to be some prejudice against the beauty salon industry in social form, I persisted after I got a preliminary understanding of the company, because Wenfeng is a veritable international group with distinctive corporate culture, scientific management, high staff morale and full work enthusiasm. More importantly, I admire and deeply attract Mr. Chen's personality charm, management art and profound common sense. Let me really feel that Wenfeng is a school that can or can exercise me, which is based on my inexhaustible common sense and social experience.

During this year, the cashier's work has been constantly improved in terms of financial system and rules and regulations, so that I feel that the burden on myself is getting heavier and heavier, and more and more work is assigned to us. I remember that our group of cashiers have only been practicing for more than 20 days, but they have been practicing for more than two months and still can't take up their posts. This shows that the quality requirements for cashiers have improved at the moment. They should not only be proficient in the most basic business operations, but also make computer forms, and be careful, careful and cautious in their daily work. Although the improvement of the system has increased our pressure, it has also standardized the work of the accounting desk.

What impressed me most was the daily expenses in the store. As we all know, the original accounts in the store are very messy. No matter what kind of fees are collected, they can be reported, and the cost cannot be reduced. Now the system is standardized, the items that can be reimbursed are clear, and the invoices are strictly reviewed. Moreover, the head office understands our difficulties, and the expenses incurred by the general manager and the manager directly go to the head office for reimbursement, which avoids the conflict between us and the leaders of the branch offices, not only saves a lot of unnecessary expenses for the store, but also reduces expenses, reduces costs, improves efficiency and facilitates our work in the store.

One year's cashier work is very ordinary and hard, but I feel that I have made great progress, both in accounting knowledge and management knowledge in hairdressing and beauty industry. More importantly, I learned more about being a man and doing things in Wenfeng. I am honored to make the right choice today.

At present, our cashier team is getting stronger and stronger, and the requirements of the headquarters are getting higher and higher. Competition is getting more and more fierce. The survival of the fittest is becoming more and more obvious, and the latecomers come from behind, and shine on you is better than Blue. This tells me not to be complacent and not to think about moving forward. In particular, I work in the head office, follow the boss and have so many elites around me. With such a good learning premise, I have no reason not to study and make progress. Because the boss's teaching spurs me, and the lofty sentiments of the elites infect me, I must devote myself to my work with more enthusiasm, not only to do my job well, but also to improve my overall quality and personality charm, enrich my life experience, and make my work and personal ability reach a new level this year.

Finally, let's wish Wenfeng a better tomorrow!

Cashier working experience

I haven't worked in supermarket cashier for a long time, and my own quality and professional level are far from the actual requirements of my work. But I can overcome difficulties, study hard, correct my working attitude, actively consult and learn from other colleagues, do my job well and make my due contribution to the development of supermarkets. Now I will talk about my own experience and experience in view of the problems encountered in my work.

1. As a cashier who deals with cash directly, I think I must abide by the operation discipline of the supermarket.

Cashiers should not carry cash with them when they are in business, so as to avoid unnecessary misunderstanding and possible private transfer of public funds. Cashiers are not allowed to leave the cashier without authorization, so as not to cause losses or cause dissatisfaction and complaints from customers waiting for settlement. Cashiers are not allowed to settle accounts for their relatives and friends, so as to avoid unnecessary misunderstanding, and possible "theft" phenomena in which cashiers use the cashier's position to log in to the cash register with receipts lower than the original price, and seek personal gain for others with the interests of the enterprise, or may collude internally and externally. At the cashier, the cashier is not allowed to put any personal belongings.

Because there may be goods returned by customers at the checkout counter at any time, or goods that are temporarily decided not to buy, if there are personal items at the checkout counter, it is easy to be confused with these goods and cause misunderstanding. Cashiers are not allowed to open cashier drawers at will to check numbers and count cash. Opening drawers at will not only attract people's attention and cause unsafe factors, but also make people suspect the cashier's malpractice. The cashier channel that is not enabled must be blocked by chains, otherwise individual customers will take the opportunity to take the goods out of the supermarket without checking out. Cashiers should not read newspapers and talk and laugh during business hours. They should always pay attention to the situation in front of the checkout counter and in the store they can see, so as to prevent and avoid abnormal phenomena that are not conducive to the enterprise. Cashiers should be familiar with the goods in the store, especially the special goods, and the related business situation, so that customers can give correct answers at any time when they ask questions.

2. Do a good job of bagging goods.

It is part of the cashier's job to bag the settled goods for customers. Don't think that this top job is the easiest, because the work is not done well and the customers are disappointed. The control procedure of bagging operation is: bagging hard and heavy goods at the bottom; Two boxes of square or rectangular goods packed in packaging bags are used as supports; Bottled or canned goods are placed in the middle to avoid being damaged by external pressure; Fragile or light foam products are placed above the bag; Frozen products, bean products and other goods that are easy to flow out of water, as well as meat and vegetables that are easy to flow out of juice, should be packed in packaging bags before being put into large shopping bags, or goods that are put into large shopping bags without customers' consent should not be higher than the mouth of the bags, so as to avoid inconvenience to customers, and goods that cannot be put in one bag should be put into another bag; The advertising pages or gifts sent by the supermarket in the promotion activities should be confirmed to have been put into the packaging bag. When bagging, absolutely avoid putting goods that are not customers in the same bag; For oversized goods that can't be packed in bags, they should be tied with ropes to facilitate customers' handling; Remind customers to take away all the packaged goods to prevent customers from leaving them at the checkout counter.

Pay attention to the working procedure when leaving the cashier.

When you leave the cashier, you should put the sign "Stop Receiving" on the cashier. Block the cashier channel with chains; Lock all cash in the cash register drawer, and the key must be carried with you or given to the shift supervisor for safekeeping; Inform the cashier nearby why he left the cashier and when he returned; If there are customers waiting for settlement before leaving the cashier, don't leave immediately. You should politely ask customers who take advantage to check out at other cashiers. And check the waiting customers before leaving.

These are my thoughts in practical work. Please criticize and correct me.

Cashier working experience

At work, although I just act as an ordinary cashier, my job is not only as simple as collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining about the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and bored at work.

At work, I study business knowledge hard. Under the guidance of the clerk's training, I quickly became familiar with the basic situation of the restaurant and the post process of cashier. From theoretical knowledge to practical operation, from reception to customer service, we learn and accumulate bit by bit. In a short time, I have mastered all the business skills that a cashier should have.

I made mistakes at work, too. It was the supervisor and staff who encouraged me again and again, which made me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. My resume is right. It is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and high enthusiasm for work, I was affirmed by my superiors and let me go to the clubhouse for an internship. I was not used to it at first, and I felt that it was not as good as the restaurant in all aspects. However, after a period of tempering, I finally understand that only by eating hard can I become a master. After a period of hard work, the leader gave me a good evaluation and asked me to be the front desk. At that moment, I was very happy. Tired is worth it. At the same time, I feel a lot of pressure. The leader values me so much. This is my trust. I think I should work hard and do my duty well. This is a new challenge for me.

During the one-year internship, I learned about the management and culture of the restaurant, among which I learned the most:

I. Quality of service

For catering and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. It can also make customers feel honored and establish a good brand and image for the enterprise. At the same time, we know that restaurant leaders attach great importance to the improvement of service quality, and even our interns have to undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve and improve their professional quality and level. Department managers and supervisors often say to us: "Your every move represents our company, and your image is our company's image", "The guests will never be wrong, only we will be wrong" and "Only sincere service will bring a smile to the guests."

Second, restaurant culture.

Restaurants are full of summaries of service culture, etiquette culture, regional culture, food culture and relief culture. The staff here are all hosts, and all the guests who come to the restaurant will be more or less dependent on the restaurant and the people in the restaurant. In addition to accepting culture or knowledge in the process of receiving services, they will also ask people in restaurants for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. So people who work here must have more knowledge, culture and self-restraint. The guest is tasting a dish, and the waitress in her ear introduces the knowledge about this dish in a sweet voice, including its origin, spread, characteristics, new ideas and so on. This not only increases the fun of tasting dishes, but also allows guests to gain some new knowledge and information, making them feel glad that you are from another level.

In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manners, so that guests are not affected by etiquette culture all the time. Individuals in society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial impact on guests and promotes the quality and cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Everyone in the restaurant should be familiar with this. The dining room is just a single building. Only under the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, basically not for a separate accommodation environment. Therefore, the restaurant needs to have a function to provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance of local business office. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills. It is very stressful for me. In the face of difficulties and pressures, I didn't flinch, but faced them. After working in the cashier position at the front desk for one year, I can say that I am qualified for this job now, and I believe I will do better in other similar positions in the future.

Experience as a cashier

The front desk is the window of bath service. My post is cashier at the front desk, mainly responsible for the settlement of various accounts such as bath room and bath service, which plays an important role in bath operation. Here I want to talk about my experience in cashier work in recent years.

First, smile at customers.

When guests enter the bath, they will feel cordial and feel at home when they see our warm smiling faces. Even if we encounter some unpleasant things in the checkout service, if we still greet each other with a smile, I believe that no matter how unreasonable the guests are, there is no reason to lose their temper. The so-called "meet with a smile and forget the enmity"! .

Second, "be anxious about what the guests are anxious about and think about what the guests think."

The front desk staff will come into contact with different types of guests every day. We should provide different services for different types of guests, and the service tenet is "treating guests as God". Service principle "The convenience of guests is the highest principle of service, and the demand of guests is the highest command of service. Never say' no'". We provide thoughtful and meticulous service for customers who often take a bath. First of all, we must understand the habits of our guests. For example, when do guests usually check out? We can sort out the accounts in advance and settle the accounts directly when the guests arrive. This can save time for guests and make them feel that our bath is highly valued. I believe that next time guests come to Jinan, they will still choose our name.

Third, don't make uncertain promises to the guests.

When the needs of the guests need the assistance of other departments or individuals, they should consult clearly before making a decision, because the guests want accurate answers. But in any case, this doesn't mean that you don't have to try your best to solve the problem for the guests. The key is to let the guest know that his problem can't be solved by you alone, and you are really trying your best to help him.

Many guests ask the front desk to issue more invoices, but we refuse. We suggest that guests can spend money in other business outlets and count them into service items, which can not only increase bathing, but also meet the needs of guests, but never violate the principle in order to echo the guests.

Fourth, consider how to make up for the mistakes of colleagues and departments, ensure that guests check out in time, and make guests satisfied.

The cashier at the front desk is the last department that guests contact before leaving the store, so they usually complain to us about the bath service at the checkout, and these problems are not caused by the cashier. At this time, the most undesirable thing is to avoid shirking or accusing the departments or individuals that caused difficulties, and "it's none of your business, hanging high", which not only can't make up for the mistakes, but makes the guests doubt the management of the whole bath, thus deepening the distrust of the guests. Therefore, the intermediary function should be played calmly, and the cashier should explain the situation to other individuals or departments and ask for help. After the problem is solved, you should ask the guest for advice again. At this time, guests are often influenced by your enthusiasm, thus changing the initial bad impression and even establishing a close and mutual trust relationship between guests and me.

Five, continuous learning, and constantly improve their moral cultivation, and constantly improve their service skills.

"Although the sword is good, it is not constantly sharpened" and "after diligent study, you don't know enough". Only learning can constantly sharpen a person's character, improve moral cultivation and improve service skills. Let's take vigorous steps and keep moving forward, let's fly high in the sky!

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