Opening and Closing Tills
Learn how to open and close tills in Bravo, including entering counts, transferring tender, and completing daily till procedures.
Last Updated: 4/28/2025
Managing tills properly each day is critical for accurate reporting, clean cash handling, and smooth store operations. This guide covers everything you need to know about opening, closing, transferring tender, and connecting or disconnecting from global tills.
Table of Contents
- Count Types
- Types of Tills
- Opening a Till
- Closing a Till
- Tender Transfer
- Connecting to a Global Till
- Disconnecting from a Global Till
- Overages and Shortages
Count Types
Bravo supports several different opening count styles based on your store’s configuration. Your store's screen may look slightly different depending on your settings:
Open Count - You will see all expected values for each tender type.
Blind Count - You will not see any expected values—this helps reinforce accurate cash handling.
Blind Cash Count - Expected values will be visible for all tenders except for cash.
Types of Tills
Bravo supports several different till configurations. Here’s a quick overview:
General Till - Requires employees to open and close their own tills daily.
Global Till - One person is responsible for opening and closing the till. Other employees simply connect and disconnect from it during their shifts.
Employee Global Till - Each employee has their own dedicated global till that they open and close individually.
Main Drawer - This acts like a transaction-friendly safe. No tills need to be opened or closed — once the store is open, employees simply log in and start writing up transactions.
Need more detail? Check out Till Type Descriptions for a full breakdown.
Opening Till
Before processing any transactions, employees must open their assigned till.
Tills are always linked to the employee who is logged in. You cannot open a till on behalf of someone else.
To open your till:
- From the right-side green menu, click Open Till.
- Select your till from the drop-down menu.
- The open till screen will appear, showing expected balances (depending on your store’s count type).
- Count each tender type (cash, check, credit, etc.):
-
- Enter the total amount directly into the Amount field,
or - Use the Denomination Calculator to break down the cash.
- Enter the total amount directly into the Amount field,
- Review the Variance column:
Recount if there are discrepancies.
If everything balances, you can use the Use Expected Values button to auto fill all fields. - Once everything is confirmed, click Save.
- Your till is now open and ready for transactions!
Watch the video, How to Open a Till below.

- From the right-side menu, click Close Till.
- Count and enter the amount for each tender type:
- Use the Denomination Calculator or enter totals manually.
- Review the Variance column:
- Recount if needed.
- Use Use Expected Values if everything matches.
- Click Save to officially close the till.

- Bravo will automatically suggest transferring all non-cash tenders (such as checks and credit slips).
- If your till cash balance exceeds the maximum set by your store, Bravo will suggest moving the excess cash to the safe.
- You can choose to move all, some, or none of the cash.
- If you don’t want to move any cash, update the suggested cash amount to zero before saving.
Any tender amounts not moved will remain recorded in your till and will not show in the store safe balance.
- From the right-side green menu, click Open Till.
- Select the Global Till from the drop-down menu.
- Click Save — you are now connected!
- From the right-side green menu, click Close Till.
- Click Save — you are now disconnected!
- If a discrepancy is found, recount your tenders to double-check accuracy.
- If the variance still remains after recounting, you can accept the variance.
- Accepting the variance sets your counted total as the new expected balance moving forward.
- Use the Till Register Journal to review all transactions processed during your shift.
- This can help pinpoint any discrepancies or entry errors.