Restaurant Cash-Up Sheet Template

It records how much money should be in the till at the end of the shift and compares it with what is actually there. In restaurants it helps you control cash, card terminal payments, tips, cash taken out of the till and small incidents. A good cash-up reduces discrepancies, makes each shift accountable and saves time going through receipts at closing.

At the very least: date, shift, person in charge, opening float, cash sales, card sales, refunds, expenses or cash taken out, tips, cash actually counted, final difference and any issues. The template also adds space for notes and a signature, so every close is documented.

You compare expected cash with the cash actually counted. Expected cash is usually: opening float + cash sales - refunds - expenses/cash taken out. If the money counted does not match that figure, the difference is recorded as over or short. The template does this calculation for you to speed up closing.

Yes. Although it is designed for restaurants, it works just as well in cafés, bars, hotels and any business that cashes up by shift. The key is that it separates payment methods and records who was responsible, which is useful in any hospitality operation that closes daily.

Ideally at every shift change and always at the end of the day. In busy venues or those with several tills, you may even do it more than once per service. The more consistent the record, the sooner you will catch payment errors, recurring discrepancies or bad habits.