The drawer should hold the float plus the cash you took, less what went out of it. Tahlib works that number out from the sales your till recorded, you count what is actually there, and the gap gets a note and a signature before the day is closed.
How the expected figure is built, and the close it produces.
Most restaurants cash up on a sheet of paper or a spreadsheet: someone adds the till roll, someone counts the drawer, and the difference is either written off or argued about.
Card and cash get mixed up on the till report, so the expected figure is wrong before anyone counts. A short drawer is a number on a page with no reason next to it, and nothing stops the sheet being redone after the fact.
Cash sales are only the bills the cashier settled as cash, so card takings never inflate what the drawer should hold. Any gap needs a reason before it can be signed, and once it is signed the day stops moving — the record you read in a month is the one that was closed.
The count is still yours. The arithmetic and the paper trail are not.
One close per branch per day, in about the time it takes to count the drawer.
One click starts the day’s session with an opening float, which you can change to whatever actually went into the drawer.
Every bill carries the payment method the cashier chose. Cash goes to the drawer figure; card and digital wallets are tallied separately.
Petty cash paid out and tips handed over in cash come off the expected figure, so the drawer is measured against what should really be in it.
Pull in the latest sales at any point before you count. Voided bills drop out of the takings and are totalled on their own.
Enter what is physically there. The variance is worked out instantly — over, short or exact.
A day with any variance at all is flagged until someone writes a note. There is no threshold below which a shortage is quietly ignored.
Signing closes the day. From then on the figures cannot be edited, and an order that arrives late does not change them.
Opening, refreshing, editing totals, counting and signing are each written to the audit log with the staff member’s name.
Grouped by the job, not by the screen it lives on.
Built from what was recorded at the till, not from a total that mixes everything.
What the day did, next to what the drawer holds.
A shortage is only useful if someone said why.
The close you read next month is the close that was signed.
Where cash is drifting, summarised on the first screen.
The point of cashing up is not to make the numbers match. It is to make sure every time they do not, somebody has said why.
The cashier picks cash, card or a wallet when the bill is settled, and that choice is what the cash-up uses. Card takings can no longer show up as a cash shortage.
A twenty-dirham gap is flagged the same way as a two-hundred-dirham one. Small shortages that repeat are exactly the ones worth seeing.
The day cannot be signed until a count has been recorded, and it cannot be signed with an unexplained variance.
After sign-off the totals and the count reject edits, and refreshing returns the day exactly as it was signed. If something was wrong, it shows up as a difference on the next close, not a rewritten history.
Cashup reads what the rest of Tahlib already recorded, so nobody types the takings in twice.
Each bill is settled with a payment method at the till — that is the tender the close uses.
Orders from the table count in the day’s sales and service-mode tiles like any other, with the tender recorded when the bill is settled.
Every order carries its service mode and its void status, which is how the tiles and the void total are built.
Bills guests pay from their phone count as digital takings, never as cash the drawer should hold.
Reads your signed closes and raises a profit-leak finding when cash is short on more than one day by more than a small tolerance.
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Same close, different reason to care.
Written around how restaurants here actually take money.
Gross sales including VAT and the VAT collected sit beside the cash figures, so the close and the tax picture come from one set of bills.
Most guests pay by card while tips and petty cash still move in notes. Card stays off the drawer figure; tips and paid outs come out of it.
Talabat, Careem and the rest pay you on their own schedule, so their orders are shown apart from the drawer instead of muddying it.
A business day runs midnight to midnight in the restaurant’s own timezone, so “Friday’s close” means Friday in Dubai.
It takes the opening float, adds every bill the cashier settled with the cash method, and takes off petty cash paid out and tips paid out in cash. Card and digital-wallet takings are shown separately and never added to the drawer figure.
It still counts in the day’s sales, but not in any tender, because nobody recorded how it was paid. If it was really cash, the drawer will show as over by that amount and the variance note is where you say so. Bills settled at the till always carry a method.
Yes. Any non-zero variance flags the day until someone writes a note, and the day cannot be signed without one. There is deliberately no threshold below which a shortage is ignored.
No. Once signed, the totals and the count reject edits, and an order that arrives afterwards does not change the figures. If something was wrong, it shows up as a difference on a later close rather than a rewritten one.
Today, anyone on your team with access to Cashup in the dashboard can record the count and sign, and the audit log records exactly who did. Restricting sign-off to a particular role is not in the product yet.
Not today. There is one close per branch per business day. Several drawers or several shifts within one day are not supported yet.
No. Card takings are what your cashiers recorded at the till; matching them against the terminal’s or the bank’s settlement report is not something it does today.
No — you enter the total you counted. A denomination-by-denomination count sheet is not part of it today.
The business day runs midnight to midnight in your restaurant’s timezone, so an order at 00:30 belongs to the next day’s close. A custom late-night cutoff is not available yet.
The cashup screens are in English today. The rest of the dashboard, and everything guests see, is available in English and Arabic.
It is priced per branch, per month, with a free trial — switched on and off from your dashboard. The pricing section above shows the current figure and what it drops to as you add branches.
Open the drawer, sell as normal, and let tonight’s close tell you whether the cash went where it should.
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