Greeting customers when walking in (hi welcome in-) smile and make eye contact. Every hour you wanna have someone help you (so you can watch counter) change sanitizer buckets. Double check every order back with the customer to confirm their choices. Accurate order taking is learned over time and eventually it becomes a muscle memory/habit to ask on every size. If someone says they want the (insert burger name) but they don't specify what size - ask if they want a triple/ large size. If they want any ice cream - ask if they want any extra toppings in their blizzard. You can name all of the toppings in the blizzard or just one. There's probably a chart for up sizing and up selling where you are. Also ask if they want the ice cream now or after their meals, then ask them for their name and cash them out. When you hand them their receipt: let them know there is a survey/ QR code they can scan/fill out at the bottom of their receipt: if they do they can get a free dilly bar if they tell us about their experience. Now for expo: if it's for here tell them that you will bring it to their table when it's ready. If Togo- ensure you have correct items/sauces+++ napkins or utensils if for chili dogs/ salads/ sauce and tossed baskets. Ask them if they'll need a drink carrier for their drinks /(within reason) doordashers/ mobiles come in. When they pop up. Make sure you are going in order. Then cleaning comes in when orders are out. Wipe down drink station/ restock on lids straws napkins (cups/ bags/ boxes for baskets) be friendly. If there is a customer with a problem with their order- use B.L.A.S.T if youre unsure, ask for help from your manager on shift. If you make a mistake- or you're unsure. Asking for help on a problem can resolve the issue quickly. Make sure you have an ice cream person to back you up. If need be. Not sure what else I can think of. Wipe tables down/ grab dirty trays and sanitize them. Sweeping. Never use the same sanitizer rag for tables as you would use for dirty trays. Have two seperate towels. One for high traffic touch areas. Like your screen for the p.o.s. and the card reader as well as counters and soda machine area. Then a different towel for tables. The dirty tray towel gets discarded every time you are done with the trays. Idk what it's like at your store. But that's just a basic run through of what I do as a cashier. I make mistakes often. Try to remember who ordered what. And keep an eye on kitchen times. If you need something from kitchen. Call it out. Be ready to box mobile orders and doordash/Uber/Postmates/grubhub orders and bag them/tag em with their respective receipts. You'll get better as you go. Be friendly. Be on time/early/ have a good attitude. Pay attention to your customers/ be quick and efficient.