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    Paying the bill is the process of providing compensation for services received

    It takes place between an establishment and a guest, and can be facilitated electronically or manually. Bills are most commonly generated with the help of an electronic point of sales system, which keeps track of orders, calculates amounts owed and accounts for VAT and/or discounts. Once a transaction has been facilitated, these systems track the payment methods and generate receipts for the guests. 



  • Rules for serving the bill
    • The bill is always served after the final services have been offered.
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    • The bill is always served after the final services have been offered.
    • The bill should be presented to the guest before the guest makes more than one request for it.
    • The bill should indicate, by means of a list, what was ordered by the guests, and in what quantity.
    • The bill is always equivalent to the service provided. The total amount specified on the bill should be the sum of all the meals that were ordered, as presented on the menu.
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  • The cashier

    The cashier in a restaurant is often the maitre-d’hotel or receptionist, but can sometimes be the waiter as well. The cashier’s role is to process the total amount of each bill to be paid, facilitate a variety of payment methods (whether electronic or manual), handle complications that may arise (such as guest complaints or declined credit cards), and assume responsibility for any cash that is collected. With such an important job, it is critical that cashiers receive the appropriate training.

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