The Cashier Performance Evaluation task consolidates the information from the Cashier Analysis and Cashier Performance forms and will generate a report that is useful as an incentive to reward your cashiers’ performance or improvement. Each cashier is rewarded points on a scale of 1-5. The amounts used to reward points are user-configurable via the Settings button in the toolbar.


When calculating the averages, the system will disregard the highest and lowest amounts, and average the remainder of the amounts.

* Average # = (Total # of all the employees – max # of all the employees – min # of all the employees) / (Total Employees - 2)

Example: You have 10 cashiers. The highest and lowest amounts are disregarded. The 8 remaining amounts are added, and then the sum is divided by 8. This gives us the means. Subtract the means from each cashier amount, then divide by the means, and that gives us the cashier’s percentage. The percentage is a measurement of the cashier’s performance based upon the average. This percentage is used as a method of ranking each cashier, using the “means” as the yardstick measurement.  A positive amount is above average and negative is below average.

The following fields are displayed:

    • Employee – The name and employee number of each cashier that was signed on during the period selected.
    • Over or Short - The dollar amount over or short per day, the employee’s percentage as explained above, and the points awarded. Over/Short % = Employee Over/Short / Total Over/Short for all employees.
    • Errors and Corrections – Details of all voids: number of voids, total dollar amount of voids, and total dollar amount of voids into open departments. The Sub Total column shows the total amount of points for the Errors and Corrections section. The percentage shows the ranking of the cashier’s sales. The average number of points for this section is shown in the last column of the section.
      • Number of Void % = (Avg Void Number * – Employee Void Number) / Avg Void Number  *
      • Amount of Void % = (Avg Void Amount * – Employee Void Amount) / Avg Void Amount *
      • Open Department Sales % = (Avg Dept Sales * – Employee Dept Sales) / Avg Dept Sales *
      • Sub Total % = Employee Grade / Sum of All Employee Grades
      • Sub Total Average = Sum Employee Grade in the 3 Errors & Corrections Categories / 3
    • Achievements and Profits – This section displays the average dollar amount per hour, the average number of items per hour, and the average item price per hour. Again the employee’s percentage is used to rank the employees according to the average.
      • Average Sales % = (Avg Sales * – Employee Sales) / Avg Sales *
      • Average Items % = (Avg Items * – Employee Items) / Avg Items *
      • Average ItemPrice % = (Avg Item Price * – Employee Item Price) / Avg Item Price *
      • Sub Total % = Employee Grade / Sum of All Employee Grades
      • Sub Total Average = Sum Employee Grade in the 3 Achievement & Profits Categories / 3
    • Grand Total – The total number of points from each section, the sales person’s average, and the average number of points. This data is used to sort the cashier’s performance according to the number of points. These points can be used for rewards and incentives.
      • Grade = Over/Short Grade + Error & Corrections Average Grade + Achievements & Profits Average Grade
      • % = Over/Short Grade + Error & Corrections Average Grade + Achievements & Profits Average Grade
      • Average = Over/Short Grade + Error & Corrections Average Grade + Achievements & Profits Average Grade