Guides
Guides for running the counter.
Plain answers to the questions Malaysian shop, cafe and venue owners ask about tills, tax and time.
What do these guides cover?
These guides explain the everyday mechanics of running a till in Malaysia: how SST appears on a receipt and when a cafe must charge it, how to close a shift and handle a cash variance, how to charge customers by the hour, and what common point of sale terms mean. Each one is written for owners, not accountants.
04/10/2026
How SST works on a Malaysian receipt
Sales tax vs service tax, the F&B rate and threshold, and what the receipt shows.
Read the guide04/10/2026
How to close a till shift
Opening float, counting the drawer, expected cash and the variance, step by step.
Read the guide04/10/2026
How to charge customers by the hour
Per minute or in blocks, rounding, minimum charges, overtime and deposits, with worked examples.
Read the guide04/10/2026
Point of sale terms, explained
Float, variance, void, tender, kitchen ticket, rounding and more, one sentence each.
Read the guide