Checking Drivers
The first step in this direction is the making up of a list of the various kinds of bread wanted by each driver, showing in total the number of loaves of each brand ordered in the total column. In another column under heading “Total Made” have the foreman enter the number of loaves of each kind made. If a shipping business is conducted the amount of bread needed can also be shown on this sheet under heading “Shipping.” If a retail store is conducted in connection with the bakery the amount needed for store may also be shown on this sheet under heading “Store.” This completes the Bread Order. (See [Fig. “A.”])
FIGURE “A.”
| DAILY ORDER SHEET. | ||||||
|---|---|---|---|---|---|---|
| Date..................191.. | ||||||
| Driver No. 1 | Driver No. 2 | Store | Shipping | Total Order | Articles | Total Made |
| ............................................................................ | Buster Brown | ..................... | ||||
| ............................................................................ | Home Made | ........................ | ||||
| ............................................................................ | Large Vienna | ..................... | ||||
| ............................................................................ | Small Vienna | ..................... | ||||
| ............................................................................ | Large Cream | ...................... | ||||
| ............................................................................ | Small Cream | ...................... | ||||
| ............................................................................ | Large Rye | ........................ | ||||
| ............................................................................ | Small Rye | ........................ | ||||
| ............................................................................ | Graham | ........................... | ||||
Now prepare a loading sheet for each of the drivers which will show at the end of the day’s business the total amount of each kind of bread taken out and charged to each driver. (See [Fig. “B.”]) These sheets can be extended and used for checking in the drivers, as shown.
FIGURE “B.”
| DRIVER’S LOADING SHEET. | ||||||
|---|---|---|---|---|---|---|
| Driver............................................No. 1 | Date.......................................191.. | |||||
| 1st Trip | 2nd Trip | 3rd Trip | Total Out | Articles | Dr. Amount | Cr. Amount |
| ............................................................................ | Buster Brown | $................. | $................. | |||
| ............................................................................ | Home Made | $................. | $................. | |||
| ............................................................................ | Large Vienna | $................. | $................. | |||
| ............................................................................ | Small Vienna | $................. | $................. | |||
| ............................................................................ | Large Cream | $................. | $................. | |||
| ............................................................................ | Small Cream | $................. | $................. | |||
| ............................................................................ | Large Rye | $................. | $................. | |||
| ............................................................................ | Small Rye | $................. | $................. | |||
| ............................................................................ | Graham | $................. | $................. | |||
| ........................................................................................................................................... | ||||||
| ........................................................................................................................................... | ||||||
| Total Charges | $................. | |||||
| Cr. Expense | $................. | |||||
| Cr. Cash | $................. | |||||
A form called “Driver’s Returns” ([See Fig. “C.”]) should also be used, showing the number of loaves of each kind of bread returned by the drivers, and which should be kept, and all entries made thereon, by the bread counter. It is very essential to have some one person, other than the drivers themselves, to check out the drivers and keep the drivers’ loading sheets.
FIGURE “C.”
Another form called “Proving Sheet” (See [Fig. “D.”]) should be kept in connection with the above forms, and upon which the daily driver’s, store, and shipping sales may be entered and compared with the daily output or total made.
FIGURE “D.”
| PROVING SHEET. | |||||||||
| Date ......................... 191.. | |||||||||
| Charged To | Bu. Br. | Hm. Md. | Lg. Va. | Sm. Va. | Lg. Cr. | Sm. Cr. | Lg. Ry. | Sm. Ry. | Gra. Gra. |
| Driver No. 1. | |||||||||
| Driver No 2. | |||||||||
| Store Account. | |||||||||
| Shipping Account. | |||||||||
| Total Charged................................................................................................ | |||||||||
| Total Made..................................................................................................... | |||||||||