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Guest house | Be credit card smart


By Corine van Dyk

Be credit card smart: Five things you need to know about credit card transactions

If you are interested in this topic, take a look at our University of Cape Town Guest House Management course.

Credit cards have become the international standard for payment worldwide. If your guest house establishment doesn’t accept them yet, it is essential to consider implementing a credit card payment system. Here are a few important things you need to know about credit card transactions.

1. The procedure
The procedure for performing a credit card transaction depends on whether the card is chipped or not. For a card with a chip, insert it into the chip-reading slot, enter the payment information and ask the client for the PIN number. Hand the printed voucher for the client to sign, then remove the card and hand the card and receipt to the customer. For a card with just a magnetic stripe, swipe the card instead of inserting it. The client does not need to enter a PIN number, but must sign the voucher.

2. The credit card
There are several things to look out for on the card itself.
  • The card must be signed, and only with one signature, in the signature panel on the back.
  • The beginning of the embossed account number must match the printed number below it.
  • The card must not have expired – check the expiry date on the front.
  • The hologram on the front must be correct.
  • The information on the printed voucher must match that on the card.


3. The cardholder
A credit card can only be used by the person whose name is embossed on the front. Spouses, children and business partners may not use the card to make a payment. Check that the gender of the person matches the name on the card, and that the surname matches the apparent nationality of the cardholder. If you are unsure about the cardholder’s identity, you may ask to see an ID, passport or driver’s license.

Credit_card_fraud4. Identify fraud
It is possible for somebody to steal or clone (copy) another person’s credit card and try to make payments with it themselves. It is very important that you check all of the details noted above before you accept the payment. If you have any doubts about the person’s identity or the card’s validity, you can call your bank’s authorisation centre. The call centre agent will ask the cardholder for personal information to verify their identity. Don’t be afraid to do this – your honest customers should be glad that you are taking these precautions.

5. What to do when you suspect fraud
If you strongly suspect that somebody is committing credit card fraud, you should retain the card and attempt to apprehend the suspect, and then call the police. However, you should NEVER put yourself, your staff or your customers in danger. If you are unable to restrain the suspect, let them go, but try to retain the fraudulent credit card. Call the police immediately. Remember that, even though the credit card machine accepts and processes the card payment, this is no indication that the card is not being used fraudulently. Be vigilant at all times.

Back to SmartyPants Newsletter - June 2010 Edition
This article is published under the Creative Commons Attribution license.

Comments 

#1 2011-09-25 23:36
I used to have a credit card machine but returned it. The bank charged me 6% for each transction. It took about 3 dys for payment to reflect in my account and worse still I had to pay for all telephone costs made for card authorisation and everytime I swipe the cards.

Amex and Diners Club, a nightmare - extra expenses to get the machine to accept these cards.

I do not understand why banks do not send sms messages to clients everytime their card is swiped. Makes a lot of sense.

My friend who also runs a guesthouse was given a fraudulent credit card. Three months down the line the bank debited he account with over R20 000. Reason - the client used a fraudulent credit card. The bank did not want to listen to her side of the story.

For me, its a very costly convenience. I would rather explore alternatives at this stage.
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