RETAIL CASHIER TEST
19 Questions I 1492 Attempts I Created By slopez35 1341 days agoPractice
Question Excerpt From RETAIL CASHIER TEST
| Q.1) |
When you do not know what department to hand ring an item into, it is always permissible |
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| Q.2) | Cashier must check each coupon for an:______________, and ___________________. |
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| Q.3) |
A customer has made a series of request for change and you become confused on how |
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| Q.4) | How many times does the cashier count the customer's change? |
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| Q.5) | The Cashier should always place the coins into the customer's hand before the bills. |
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| Q.6) | The Counterfeit pens should be on three denominations of bills. What are the three denominations. |
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| Q.7) |
If a customer is paying whit food stamps and debit card or credit card, the food stamp must be tendered last. |
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| Q.8) | The legal age for purchasing beer, wine and alcohol products is ______. |
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| Q.9) | Customers really dont mind when the register belts are dirty or cluttered. |
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| Q.10) |
What is the next step when you complete at transation. |
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| Q.11) | What is the first thing you should do when you get an "item not file"? |
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| Q.12) |
Three steps to add any produce item by Quantity. |
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| Q.13) |
Traveler's checks must me payable in_________and the form of required identification is a ____________.Traveler's checks are tendered as _____________. |
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| Q.14) |
What percent of customer's will not tell cashiers that there is product in or on the bottom |
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| Q.15) |
Chashier should call the manager when the foods Stamps is decline due the Pin error because the customer's EFS account will lock up after _____ invalid PIN declines. |
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| Q.16) | If you had at Meat doesn't scan what do you do_____.(Example Ground Beef $3.25.) |
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| Q.17) | If a customer gives you a coupon after you total the sale,which register key do you press? |
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| Q.18) |
How many slips does the register print out for a credit card transation? |
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| Q.19) | As a cashier when at customer ask you for change for $100.00 or $50.00 with out sales what is the rigth thing to do. |
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