Ralphs Store 76 Tasks

Ralphs Store #76 Courtesy Clerk Daily Tasks

Written by Andrew Ursino

Acknowledge Appreciate Assist

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Table of Contents Heading Page #

Core Values 4 Timeline 5

Opening Tasks 6 First Sweep 6

Hang Flag 6

Clear Lot 6

Go-Carts 6

Outside Signs 6

Sani-Wipe Station 6

Empty Trash 6

Ash Trays 7

Vendor Machines 7

Sponges 7

Restock Check Stands 7

Periodic Tasks 8 Bagging 8

Sweeps 8

Spill Cleanup 9

Carts 9

Black Baskets 9

Cardboard/Plastic 9

U-Scan 10

Deactivate Door Alarm 10

Answer Phone 10

Closing Tasks: 11 Go-Backs 11

Front End Curtains 11

Fold Flag 11

Cigarette Box 11

Trash 11

Meat Room 12

Refill/Restock Bags 12

Close Door 12

Plastic Recycling 12

Pull U-Boats 12

U-Scan (Shutdown) 13

Count & Issue Coin 13


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Detail Registers 13

Final Restroom Signature 13

Wipe Down Check Stands 13

Park Go-Carts 13

Pull Down Curtains 14

Clear Lot 14

Check Black Baskets 14

Finish Go-Backs 14

Meat Room Instructions 15 U-Scan Instructions 16 Coin Instructions 20


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“I, You, We Make a Difference

Friendly and Fresh!”

As a proud team member, remember Ralphs’ six Core Values: Honesty, Integrity, Safety, Respect, Diversity, and Inclusion.

These are all integral to a positive work environment at Ralphs.

Ralphs also has four key initiatives, especially important to team members on the front end: People, Products, Prices, Experience “Our People Are Great!” “I Get the Products I Want, And Then Some!” “Our Prices Are Good!” “The Shopping Experience Makes Me Want to Return!”

Most importantly, when on the sales floor keep in mind the three A’s: Acknowledge, Appreciate, Assist. Acknowledge: Smile, make eye contact, greet. Appreciate: Sincerely thank every customer for shopping at Ralphs. Assist: Set aside your task, walk customers to items, share your knowledge, take care of customers’ needs.


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Timeline:

Time Activity Description (Who Performs the Task)

6:00a First Sweep Courtesy Clerks (CL) 6:15a Hang Flag CL & Cashiers and Combo Clerks

(CA/CO)

6:20a – 7:00a ALL other opening tasks CL & CA/CO

4:00p – 6:00p Start Go-Backs CL

Sunset (approx.) Pull up front end curtains Fold up and bring in Flag Cigarette Box

CL

7:00p – 8:00p Take out Trash CL

8:00p – 8:30p Clean Meat Room CL

8:00p – 9:00p Restock and Refill bags CL

9:00p Close off South Entrance door CL

9:00p – 10:00p Take out plastic recycling CL

10:00p – 10:30p Pull out U-Boats CL

10:45p – 11:00p Shut down U-Scan CA/CO

11:00p Final restroom signature CL

11:00p – 11:30p Wipe down check stands CL & CA/CO

10:30p – 11:30p Count and issue Coin CA/CO

11:30p – 11:45p Detail Registers CL

11:45p Park Go-Carts to charge overnight CL

11:55p Pull down refrigeration curtains CL

Before Clocking out Clear parking lot of carts Finish Go-Backs Check for black baskets

CL


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Opening Tasks

The Sweep: The very first thing you must do in the morning, at 6:00 am sharp, is perform the first sweep. Look in Periodic Tasks (pg. 7) for directions on how to properly sweep the store for the rest of the day. The first sweep must be done meticulously, clearing the floor of any and all debris left from the night crew throughout the store. It should take fifteen to twenty minutes to complete the first sweep. Note: Before performing the first sweep, check to see if the dust mop needs replacement. If the fibers are more purple than red, then find a replacement mop in the Maintenance Room in the back center of the store, and dispose of the dirty mop in the trash can behind the double doors by the Dairy department.

Hang Flag: The second task to perform in the morning, immediately after the first sweep, is the hang up the flag in the outside parking lot. The flag can be found at the front desk folded into a triangle. It should be hung with the stars right-side up, and the flag should at no point touch the ground.

Clear Lot: Next, you must check around the store grounds, from the Re-Planet parking lot all the way to the Yogurtland on the other side, for any stray carts left out overnight, and pull them back to the corale. Remember that the black carts should be lined up against the stone pillar opposite the trash cans next to the front entrances on either side, but not blocking the automatic door.

*Note: The remaining opening tasks can be performed in any order.

Unplug Go-Carts: Unplug both go-carts from Register Six and park them near the Floral Department.

Wipe Down Outside Signs: Wipe down any signs posted near the front entrance with blue cleaner spray and paper towels.

Wipe Down Sani-Wipe Station: Use Sani-Wipes to clean the station on both sides of the store. Make sure the stations each have wipes available. If either is depleted, replacements can be found in the upstairs break room.

Empty/Clean Trash: The trash cans outside must be emptied and replaced (double-bagged) with white trash can liner, which can be found in the supply drawer at the front desk or in the Maintenance Room in the back


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center of the store. Take trash to the dump next to the Re-Planet station. Use blue cleaner spray and paper towels to clean the lids and rims of the trash bins.

Ash Trays: Remove any trash and/or cigarettes from the two ash trays on either side of the store (near the benches). Wipe down rims with blue cleaner or Sani-Wipes.

Clean Vendor Machines: Wipe down the ATM, both lottery machines, the kids’ gumball/toy dispensers, and the Coinstar machine (all found near Self-Scan) with blue cleaner spray and paper towels. Sponges: Wet the sponges, found under Check Stand Ten and in the Floral department, and distribute evenly across the six check stands. Make sure at least two are on each register (one for baggers and one for cashiers). Restock Check Stands: Restock each check stand with cleaner (one spray bottle of the blue cleaner), paper towels (at least one roll or box), rewards cards (about two dozen stacked in the drawer under the till), and register and Catalina tape (at least several of each placed in the space under the conveyer). Note: All opening tasks must be completed before 7:00 am, when customer traffic begins to accumulate. This implies a sense of urgency and hustle in completing these tasks on time.


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Periodic Tasks Bagging: Bagging groceries is a priority on the front end. Most other tasks, unless otherwise specified, are a secondary concern to bagging. Listen for special requests from customers, such as using paper bags or paper inside plastic. Remember these key points:

Typically fit about five items or eight to ten pounds in one plastic bag.

Gallon containers, whatever their weight, should be alone in a bag.

Alcoholic purchases MUST be bagged if they can fit into a bag. Failing to do so breaks California’s Open Container law.

Eggs should always be bagged alone, with the exception of placing a light loaf of bread on top.

Sushi, raw meat, seafood, cleaning/non-food items, bread, hot/cold items should be bagged separately from other kinds of items, i.e. they should be packed with their own kind only, not mixed with other groceries.

Put heavier items in the cart first.

Eggs, bread and soft produce (such as tomatoes) must always be placed on top of everything else to avoid anything getting crushed.

Offer to lift large items for customers. Offer help out to their vehicle if they need it.

Lastly, remember to smile and engage in conversation with the customers. Do not ever use profanity even if they seem comfortable with it.

Sweeps: Every forty-five minutes a sweep must be performed and recorded. At the front desk is a timer and a record sheet for the day’s sweeps. First, reset the timer to go off at the next forty-five -minute mark (even if the sweep is late and the timer must be set for less than forty-five minutes) and write your name and the time of the sweep on the record sheet. Next, punch in the sweep into the time clock (directions on how to do this are always posted next to the clock). Lastly, perform the sweep: Shake off the dust mop. Push the mop for about ten minutes around the parts of the store that need to be swept most, starting in the Produce Department. Sweep for about ten to fifteen minutes. Be sure to cover every aisle and department. Keep a lookout for trash, spills, and any hazards that may lead to a slip-and-fall. The sweep should be one continuous motion: never lift the dust mop off of the floor. By the end, you should be pushing a pile of trash with the dust mop. Take it back to the front hall trash can, shake off the dust mop once more, and use a broom and dust mop to dump the debris into the trash can.


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Spill Cleanup: Cleaning spills is the number one priority in the store! Spills must be appropriately dealt with immediately. Spill stations are located by the time clock, the produce markdowns, and the meat department for quick use. Until a spill is cleaned, removed, and dried, a caution cone must be placed in the area to avoid customer slip-and-falls. Remember to carry a spill pad (found at the front desk) in your pocket at all times so you can quickly clean small water spills you may come across on the sales floor.

Small water spills only: use spill pad or paper towels to wipe up spill.

Small fluid spills (no glass): use paper towels & blue cleaner spray.

Larger fluid spills (no glass): Use the mop, located in the supply room.

Larger spills (glass and/or solids involved): Use blue “Spill Magic,” found at spill stations, to absorb the spill. Use a broom and dustpan to bag the waste in doubled white trash bags. Use the mop to clean up remnants of the spill after sweeping the majority of the waste into the trash bags. Take the trash bags to the dump by Re-Planet immediately after. Leave the caution cone in the area until the floor has fully dried.

Carts: From morning until about 6:00 pm, unless otherwise specified by management, someone should almost always be outside collecting carts, with no more than a ten-minute interval between each person’s cart duty. Always wear an orange vest when retrieving carts. Use the rope with a hook provided to pull up to six carts at a time into the cart corale in front of the store. The smaller black carts should be placed opposite of the corale against the pillar by the front entrance (but not blocking the door) on either side.

Inspect Restrooms: Every hour, on the top of the hour, check the restrooms and perform the task required (Visual Inspection, Light Cleaning, or Deep Cleaning) on the signature sheet found on the back of each door. Sign the paper, indicating your name, time in, time out, and the task performed (which should match the task listed in the time column). For light or deep cleaning, use blue cleaning solution and paper towels to clean surfaces in the restroom.

Black Baskets: About once every five minutes throughout the entirety of your shift, someone must collect black baskets around the front end and distribute them evenly in stacks near each entrance. Do not stack them too close to the doors as they may set off the door alarm.

Cardboard/Plastic: Cardboard trash is to be taken to the baler in Receiving (in the back of the store), NOT thrown in trash cans. Because taking individual cardboard pieces to the back wastes time, there is usually a


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designated “Receiving Cart” on the front end into which spoiled/damaged items and cardboard can be placed, and which will later be taken to Receiving.

U-Scan: U-Scan, or Self-Scan, is operated remotely by the “iPad,” a touch screen device which can control each of the four Self-Scan terminals. U-Scan can also be controlled by the main console, equipped with a full cashier keyboard. The U-Scan attendant should be at or near the area at all times to assist customers and prevent shrink. Directions on how to use U-Scan will be provided separately

Deactivate Door Alarm: When the alarm goes off at either entrance, you must immediately deactivate it. Do this by typing the Enter key on the alarm keyboard next to the automatic door. Then, type in your seven-digit clock in number (beginning with 076) and Enter. Press the top left button aligned with “Failed to deactivate” on-screen, then enter the clock in number and Enter respectively two more times. A check mark should appear on the screen indicating security has been cleared. Answer Phone: When the phone at the front desk rings, somebody must promptly answer it. If the caller wants to talk to someone else in the store, politely place them on hold (press the “Park” button to do so) and page said person on the intercom (press the “Page” button to do so). Do not reveal private information over the speakers. Press the hang-up button to hang up the phone rather than “clicking” it, or putting it back in the holster while it is still in “Page” mode.


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Closing Tasks Note: If (and only if) it is a Sunday and the store is closing at 11:00 pm instead of 12:00 am, the 11:00 pm to 11:55pm tasks should be shifted by one hour, to approximately 10:00 pm to 10:55 pm. Go-Backs: Go-Backs must be put back onto the proper positions, with matching bar codes on the shelves. If you cannot find the exact allocated space for the item, or if the item is overstocked, return the item to the front end, either in a designated cart or in the “Go-Back Rack.” If any items are damaged or spoiled, place in the “Receiving Cart” to be taken to Receiving later on.

Front End Curtains: Unless the sky is overcast, the curtains should be brought down (via the white remote at the front desk) when sunlight begins to shine directly into the store in the afternoon. When the sun sets below the horizon, use the remote to raise the curtains. Bring them up/down one at a time, not all at once, to ensure they all move.

The Flag:

At full dark, the flag in the Ralphs parking lot must be taken down and folded military style. That is, first folded long ways twice, with the blue section on the outside, then folded into neat triangles from the striped end until the flag is one small, tight, neat triangle.

Cigarette Box: Often shipped with a grocery load, a black box full of cigarettes and other items will be brought to the front end by whoever receives the load. All cigarette cartons in the box must immediately be appropriately placed in the cigarette cabinet and locked up. Some items, like 5-hour Energy and batteries, also come in the box. If the items on the shelf require a security device to be attached, leave the items in the box for night crew to stock. If the items do not need a security device, treat them as Go-Backs and place on the shelves.

Trash: Between 7:00pm and 8:00pm trash must be taken out. Use white trash liner found either in the supply drawer at the front desk (aka customer service desk) or in the maintenance room in the back center of the store. Replace the trash baskets under each of the six check stands, the two chrome trash cans on the front end (one be the customer service desk and the other by self-checkout), the two large trash cans outside, and the two smaller Sani-Wipe trash cans outside. Remember when replacing the large outside trash bins to “double bag” them with two liners each. Use a cart to take the trash to the dump next to the Re-Planet center. If the cart is overloaded, use two carts or take two trips to the dump. Do NOT take a break until after all trash is disposed of and all liners are replaced properly.


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Clean Meat Room: Every night, the Meat Room, located in the Meat Department, must be thoroughly cleaned. Cleaning usually starts at around 8:00 pm, and takes about an hour, give or take fifteen minutes, to complete. Often, the sales manager will inspect the meat room after a clerk has cleaned it for any mistakes.

Note: Every Courtesy Clerk planning to keep their job must be capable of adequately cleaning the Meat Room. If you cannot do this, it is unlikely that you will surpass the probationary period of employment at Store 76. See How to Clean the Meat Room (pg. 14) for instructions on how to properly complete this task.

Restock/Refill Bags: In the evening, usually during a lull in customer traffic, take three or four boxes of plastic grocery bags, and some paper bags if necessary, from the Receiving area in the back up to the front end. Restock the bags under the bag racks evenly across the registers, with the smooth fold of each bunch facing front. Replenish the bag racks. Collapse the cardboard boxes and take them to the baler in Receiving.

Close off South Entrance Door: At about 9:00 pm every night, the South Entrance, near Produce and Floral, must be closed for the night. First, pull out the “Use Other Door: Sorry for the Inconvenience” sign from behind Register Ten and place it between the Floral Desk and the Cell Phone Rack, so that customers who have checked out can see plainly that that entrance has been closed for the night. Next, turn the door’s control dial (on the right side of the door, labeled “Besam”) into the closed position (pointing towards the two down arrows, at about the 7 o’clock position). Lastly, push the newspaper display in front of the door so that customers can see from the outside that it has been closed off for the night on that side.

Plastic Recycling: Before the end of the shift, replace the plastic recycling bin near the main entrance Red Box with white trash liner, and take the plastic to the large plastic recycling container next to the cardboard baler in Receiving.

Pull out U-Boats: On combo load nights, which are every other night, U-Boats from the back of the store (past Receiving) must be pulled out onto the sales floor before 11:00 pm. Usually 10:00 pm is a good time to start. There are specified U-Boats that must be taken out. These are labeled for placement in Aisles 5, 6, 9 (x2), 11, 12, 13, 14, 15 (x2), 16 (x2), 17, 18, and 19. Pull out these fifteen total U-Boats and place on


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the back right side (if you are facing the front end from the back) of the respective aisles. You can pull out one or two at a time, depending on how comfortable you are with the movements.

U-Scan (Shutdown): Note: You must have specified permission from the sales manager and some form of supervised training to perform this task. Begin the process of closing down U-Scan at about 11:00 pm or as early as 10:45 pm on a slow night. Directions on how to shut down are provided in Shutting Down U-Scan (pg. 17).

Count/Issue Coin: Note: You must have specified permission from the sales manager and some form of supervised training to perform this task. At around the same time as shutting down U-Scan, coin must be counted and issued on the registers each night. Specific directions are provided in How to Count & Issue Coin (pg. 19). Detail Registers: The check stands are each labeled for the day of the week they are to be detailed: Five on Monday, Six on Tuesday, Seven on Wednesday, Eight on Thursday, Nine on Friday, and Ten on Saturday. To Detail, first you must organize and clean out any waste from the various shelves and the drawer under the till in the day’s register. Next use the vacuum cleaner (found in the Service Deli) to clean out the metal trays under both conveyor belts at the register. Put the vacuum back when you are done.

Final Restroom Signature: At 11:00 pm retrieve the restroom sheets (found hanging on the back of each restroom door) and be sure that all possible restroom inspections are signed. After the Sales Manager signs the paper for the day, replace the papers back onto the restroom doors.

Wipe Down Check Stands: Use the blue cleaner spray and paper towels to wipe down the six major check stands and each of the U-Scan terminals. Pay special attention to the black conveyers (through their whole length) and chrome surfaces: they should be spotless at the end of the night. Collect all sponges on the front end in a plastic bag and place under Register Ten overnight.

Go-Carts: At about 11:45pm park both of the Mart Carts, or “Go-Carts,” between registers five and six, and plug them into the register outlets to charge overnight.


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Refrigeration Curtains: Five minutes before closing, at 11:55 pm, pull down the magnetic silver refrigeration curtains around the store. Start at the Deli, then the cold box, then the Meat department, Dairy department, both sides of aisle twenty, and finally the produce wall.

Clear Lot: Scour the parking lot, from the Re-Planet lot all the way over to Yogurtland, for any stray carts, and bring them ALL in before coming back inside.

Check for Black Baskets: Check the front end one last time for black baskets and stack them evenly next to each entrance.

Finish Go-Backs: By the end of the night, ALL Go-Backs must be put back onto the shelves, and all spoils, cardboard, and plastic must be taken to Receiving. Remember to check in and around the registers and the Self-Scan terminals for hidden Go-Backs. Spoiled and damaged items are to be placed in the orange bins near the baler. Do not clock out if there are still Go-Backs to put away unless told otherwise by the Sales Manager.


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How to Clean the Meat Room

1. First, take off your shoes and put on the knee high rubber boots and a white coat from the closet near the door. Wear these while you clean to avoid getting chlorine stains on your work uniform.

2. Next, remove the drain covers in the center of the room so that large waste can be washed down more easily.

3. Next, begin doing the dishes. There are three sinks. The leftmost one contains dirty dishes; the middle one provides space to rinse the dishes; and the rightmost sink is to be filled with cleaner fluid from the short red hose stemming out of the sink. Fill the rightmost sink about halfway with the cleaner. Each dish must be rinsed (with hot water; turn on the white knob on the hose to use rinse water) and then dipped into the cleaner solution before being placed on the counter to the right of the sinks (neatly stacked) to dry overnight. Use the big hose to rinse the dishes rather than the sink faucet. Remember to drain the sink and wash all three sinks once dishes are out of the way.

4. After dishes are done, turn off the rinse water and pull up the green knob to turn on the chlorinated spray. Hose down every surface between the start of the gray tiles and the machines on the far side of the room. Do not spray the machines.

5. After this, begin cleaning once again with rinse water. Scrape any meat and blood off of the cutting boards. Vigorously scrub all meat debris off of the meat cutters. Wash the floors meticulously. Once everything is cleaned, go over every surface once again with rinse water. There should not be a trace of chlorinated cleaner or meat debris anywhere in this portion of the room when you are finished. Feel free to use the squeegee to expedite the floor cleaning and get all of the debris down the drain.

6. Raise the cutting boards slightly to avoid formation of mildew while they dry. Replace the drain covers. Drain the hose to avoid pressure damage and coil neatly on the rack. Place the white coat in the laundry hamper on the far side of the room and stack the boots under the main desk.


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How to Run Self-Scan

Self-Scan, or U-Scan, is a section of the front end with four separate terminals, or registers, which customers can use to check themselves out independently. An attendant must be present at or near U-Scan at all times to monitor activity, watch for shrink, and keep the customers happy should they run into any difficulties. Note: Customers may not purchase alcohol or redeem Re-Planet or Coinstar vouchers at Self-Scan. NO EXCEPTIONS. Basics: The four terminals are labeled 80, 81, 82, and 83. As the attendant, it is helpful to memorize which is which. They are all controlled by a console on the front end of the Self-Scan area. In addition, a device called the “iPad” uses a mobile uplink with the console to remotely control the terminals. The console and iPad are both equipped with touch screen technology. The console is equipped with a full cashier’s keyboard, while the iPad has a condensed version of the keyboard built in as a hybrid of physical buttons and touch keys. Usually, you will use the handheld device instead of the console to solve problems at U-Scan. At the console, you can take control of a terminal, concurrently taking control away from the customer, at any time by tapping the terminal on the touch screen (a blue bar on-screen indicates it has been “selected”) and pressing the green Spacebar key on the bottom right of the keyboard. To release control, hit Spacebar again when the terminal is selected. You can only select one at once, but you can take control over more than one, or even all four, at a time if necessary. The handheld has a few key features: the security bar, the arrow bar, the attendant message bar, and the customer message bar. The security bar (SB) is near the bottom of the screen and by default displays the text “Security OK.” The arrow bar (AB) is directly below the SB. The customer message bar (CMB) is to the left of the SB, is black with green text, and by default displays “Thank you, come again.” The attendant message bar (AMB) is white, devoid of text by default, and is directly below the CMB and to the left of the AB. On the top of the screen of the iPad is a row of door symbols, which will be “open” during the day, with numbers matching the terminals 80, 81, 82, and 83. Whichever is selected (by touch) is the one you can control remotely. Take control by tapping the AMB once. Doing so will take you to a new menu on the touch screen representing a condensed version of the cashier keyboard. Do not experiment on this screen unless you have official (combo school) experience cashiering. Common Messages: UPC Weight Difference/Scanner Scale Weight Difference: This appears on the SB. If either of these error messages appear, tap the SB once to clear it. The SB should once again display “Security OK.” Scanner Scale Weight Over/Under Zero: This error message cannot be overridden. You must check the scanner scale to see if the customer has placed any items on it, and if they haven’t, press and hold the “>>0<<” button on the scanner (on the left side) to tare, or reset, the scale.


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Customer Requires Attention: This will appear in red text in the AMB. Tap once to go to the condensed cashier screen and tap “Done” to clear this message. Customer Requires Assistance: This will appear in blue text in the AMB, indicating that a customer is specifically asking for help. Tap once to clear the message and go to the terminal immediately to assist the customer. Customer has coupons: This message appears in the AMB. Tap once to take over, then scan the customer’s coupon by holding the Scan button (scanning only works when the cashier panel display is opened up on the iPad) above the number pad. If the coupon displays an error message, tap [Clear] + [Ovrd] + [Enter] to override the message. If the coupon does not scan at all, then type 961 + [Enter] + the coupon’s price + [Enter]. Once all coupons are scanned or entered in, tap [Done] once to return control to the customer. Most other messages are errors that can be cleared by simply tapping the AMB and on the next screen tapping [Clear] + [Enter]. If that does not work, apologize to the customer for the inconvenience and quickly go to a more experienced attendant for inquiry.


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Shutting Down U-Scan

1. For this process, have a pen and paper handy.

2. First, you need to “put up coin.” This means using the U-Scan key, provided by a manager, to open up each terminal (one at a time), take out the coin tray, take out the coin dispenser, remove the clear plastic cover from the dispenser, and place all quarters, dimes, nickels, and pennies into the proper slots. Leave any dollar or half dollar coins, along with “overflow,” or excess coins, in the tray. Do not leave the terminal unattended even for a moment when it is opened up.

3. If any of the slots are less than half full, record on the paper for one roll of the proper coins (per slot less than half full) to be issued out to the terminal. Keep track of the number of each denomination going to each terminal. Label them properly as 80, 81, 82, and 83. Later on, come back with the key and coin rolls, provided by the Sales Manager, and fill the Coin exactly as you specified on the paper’s notes.

4. Next, turn the lights off on each of the terminals. Close the lanes by tapping the AB once, then pressing the leftmost “Power” button that appears on the AMB box. The door symbol of each station should change from “open” to “closed.”

5. Next, go to the main console, number 881, and collect and organize all “media” (coupons, mainly, and any vouchers if for some reason they are present) from the drawer under the till.

6. Next, select any terminal on-screen and take over by pressing Spacebar. Type the sequence [No Sale] + [Enter] to open up the till. Check the bottom slot for any media, usually void receipts, and void stamp them. Take out any stamps, papers, and cash. Count the total number of coins in the till (but do not remove the coins) and record the exact amounts in the “Ending Drawer Count” section of the C-6 form. Next, replace the till (with the above paper contents removed), close it, and release control of the terminal.

7. Next, use the key to open up the lower cabinet at the console. Take the iPad out of its case and plug it into the charger. Place the case in the upper portion of the cabinet, and then close and relock the cabinet for security overnight.

8. Next, plug the manager’s key on the U-Scan key chain into the slot in the upper right corner of the keyboard and turn clockwise one notch so that the key faces the “1” position. Tap “Manager” in the upper right corner of the screen, then tap “Reports” on the dropdown menu.

9. When the next screen loads, tap to print the following “Today” reports: Lane Report, Till Report, and Cash Balance report. Wrap the Till Report around the till’s cash with two rubber bands, and neatly fold the other two reports. Close out of this screen and remove the key (turning to “0” first).


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10. Finally, on each terminal, press spacebar, tap [signon] twice to log out (so the CMB will display “Alcohol or Tobacco under 30 must show ID” message). Once all four are logged out, tap “Lock/Logout” on the top of the screen. On the dialog box that appears, tap “Logout Station,” then “Yes.” Give the coupons, stamps, money, keys, and paperwork to the Sales Manager.


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How to Count & Issue Coin

First, have pen and paper handy to keep track of coin count. Part of the “Coin” process should

have already been done as part of the U-Scan shutdown process, i.e. the coin count of registers 80, 81, 82, and 83. See How to Shut Down Self-Scan (10) for instructions on this first step in the Coin process.

Once Coin has been counted for Self-Scan, it is time to move on to the Registers five through ten. Make sure that all of the Coin in the till has been dropped back into the dispenser in each register before counting. Use the Manager’s coin dispenser key to unlock each coin dispenser and remove the protective dark green plastic cover from each of the six dispensers. At each one, there are eight columns, just like in U-Scan, but they must be filled as high as possible each night.

The maximum amount of change in each column is listed from left to right as follows: (Q) $33.00 (leftmost) (D) $17.40 (P) $1.54 (P) $1.54 (P) $1.54 (N) $6.00 (D) $17.40 (Q) $33.00 (rightmost) There are two slots for quarters, two for dimes, one for nickels, and three for pennies. Quarters

come in rolls of $10.00, dimes in $5.00, nickels in $2.00, and pennies in $0.50. To count coin properly, shift the coins so that the maximum number of rolls can be fitted into

proper slots without the change surpassing the maximum values in any of the columns. Record the total amount of Coin to be dispensed, or issued, in each register’s dispenser, in specific coin denominations, on the same sheet of paper as the U-Scan Coin count.

Give the paper to the Sales Manager to document and issue out the Coin. Once they count it out, they will give you back the coin rolls and the paper in a box for you to dispense into the slots as per the paper’s recordings. The coin issued must match exactly the recorded amounts in the Manager’s forms, so do not make any unannounced changes to the original paper’s coin notes.

Ralphs Store 76 Tasks

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Transcript of Ralphs Store 76 Tasks