Click and Collect Handover Log
Know exactly which parcels are on the shelf, which have gone and what was checked before each one left, so an order that goes missing can be traced.
Retail shop floor · RS-03
Customer order sheet for retail — items ordered in or put by for a named customer, with contact, deposit, due date and when it was collected.
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
Stop special orders and reserves living on scraps of paper behind the till, so a customer is told when their item lands and a reserve is released on the day you said it would be.
Independent shops that order in for customers or hold items by request — bookshops, clothing, hardware, gifts, bike and music shops among them.
One page, top to bottom:
Printed under the title: Items ordered in or put by for a named customer — what they wanted, what was taken on account, when it is expected, when they were told and when it went out of the door.
Your hold period, written on the line. How long a reserve is held, and whether a deposit is taken on a special order, is your own shop policy. Write the date each reserve is released back to stock in the Due / hold column, so nobody has to remember it.
Write-on lines: Store / branch · Sheet started · Kept by
Table, 12 rows: Date · Customer · Phone / contact · Item, size, colour · Qty · O / R · Deposit · Due / hold · Told · Collected
That is your shop's own policy, and it may differ by item. The sheet gives you a column to write the release date on the line, so whatever your rule is, nobody has to remember it.
The sheet does not say either way — the Deposit column simply records what was taken, if anything, so the balance at collection is clear.
Know exactly which parcels are on the shelf, which have gone and what was checked before each one left, so an order that goes missing can be traced.
Keep one card per customer so the history of what was done, what it cost and when the next visit is due lives in one place.
Put an order in writing so the delivery note and the invoice can both be checked against what was actually agreed.
Know what has been sold and what is still out there to be spent, so a card presented at the till can be checked against the record of its sale.
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