1. Opening Process

Should you need to call a staff member visit the staff directory here.

Open Check List

• 1. Unlock padlocks on roller door and store door lock.

  2. Lock store door behind you until opening.

  3. Enter Pin and Alarm “OFF”.

  4. Turn on lights store, offices, tasting room & warehouse).

  5. Turn on store air conditioning (Summer only).

  6. Turn store radio on.

  7. Collect daily reports print out from printer upstairs and staple. Collect settlement report from the receipt printer and paper clip to daily reports (If the daily reports or settlement report haven't printed call Geoff/Richard)

1. Count the till using Cash Drawer Excel and match against Cash To Count on front page of daily reports. If the amount matches the Cash to Count on the daily reports tick and initial. If not write in the actual Cash to Count and initial. Put cash to count for day in money bag located under counter.

   1. Place paperwork and cash to count amount at Richard's computer (put the cash under the paperwork).

2. Collect any change required from the money box upstairs - for any money taken you need to put the same amount back into the money box e.g. if you need to take $10 in 20 cent coins then replace this in the money box with a $10 note or equivalent. Always look to use $50 notes to change if there are some in the till e.g. take up $50 and swap with $10 of coins + 2 x $20 notes.

• 1. Fill fridges (remember cider/wine fridge).

  2. Ensure there are plenty of empty boxes behind the counter

  3. Put “Open” flag out and flip "Open/Closed" sign to “Open”.