4 quarters
or
3 quarters 2 dimes and 1 nickel
or
2 quarters and 5 dimes
or
2 quarters 4 dimes and 2 nickels
or
3 quarters and 25 pennies
or
3 quarters 2 dimes and 10 pennies
or
100 pennies
or
The list can do on and on. Any combination of pennies, nickels, dimes, and quarters that equal to a dollar. If you are speaking of the dollar.
I Thought the change would do me good. BTW. It's a joke
The first thing I would suggest is to make sure you know how to count back change. Just because the cash register tells you how much to give back does not mean you should not still know how to count it back yourself to double check.
res·tau·ra·teur (rstr--tûr) also res·tau·ran·teur(-t-rän-tûr) n. The manager or owner of a restaurant.[French, from restaurer, to restore; see restaurant.]http://www.thefreedictionary.com/restaurateur
faster service
it would be difficult for you to get a change
Answer by explaining why you would make a good cashier.
A cash counting machine comes in very handy for casino workers. When a worker in a cash cage is setting up funds for someone's till (such as a cashier in a restaurant), a cash machine can quickly and accurately count the funds automatically. It is a lot faster than counting by hand.
I believe the answer would be peanut butter.
The first thing that you need to do to get into the restaurant industry is to take the Safe Food Handling Certificate. Then be prepared for a lot of hard work.
Primetime What Would You Do - 2009 Elderly Cashier was released on: USA: 15 April 2011
The S.O.P. for a restaurant is similar to any business. I suggest you check out a TV show called Kitchen Nightmares.......Gordon Ramsay.... Its not about how he acts as he is a more than a competent Chef, as the show is more about how he would run a restaurant/business and what a customer expects. The reason this would be good to view is that he points out not only why a restaurant might be failing but also how a restaurant could improve, not matter how good the restaurant already is. Depending on where you live, there will be different "Food Safety Standards" that you will need to abide by. This can be checked by contacting you local council or government. Also keep in mind that starting from a small restaurant of say 6 staff to anything up to 100, the S.O.P. change accordingly to delegate responsibility. Uncle Nate
Depends on your status.... Personally it would be nice but it would change someone else's more. For example, giving it to someone more needing.