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<p>[QUOTE=&quot;Paddy54, post: 3094131, member: 19250&quot;]I do believe mintages are set by congress. I know for a fact that the Federal Reserve Bank of Richmond Baltimore branch there&#039;s tons of coins in their vaults that have sat there for years! Yes correct mostly dollar coins,but demand for businesses to order coinage to make change has fallen.</p><p>I asked a food store manager what sort of change order do they place a week?</p><p>His reply we get one delivery a week for hard coins, we have a 5 day a week pick up by Brinks. He then said yes we do recieve once a week enough of singles and fives, to maintain the self check outs . His next sentence was 90% of their business is electonic transactions that didn&#039;t include food stamps which now are also done on a card. Then of course manufacturers coupons that does varry as some demographics do use them others don&#039;t.</p><p>Then the conversation turned to checks....years ago working&nbsp; in a retail food store we handeled a lot of checks.</p><p>I can remember running yards of calcuator tapes, no longer they too are done by eletronics just like your debit cards. A check is written processed at the location and handed back to the customer.</p><p>No longer need to send into the bank to clear.</p><p><br /></p><p>Years ago you had perhasp 15 check out lanes or cash register old school name.</p><p>You may of had 1 or 2 full time cashiers the rest were part time.</p><p>The safe held pans for the register. Each pan assigned to a cashier. Each pan had a ba k of&nbsp; $100 .</p><p>So to cover all personel you may have 30 pans @$100 each&nbsp; when they went on break ,lunch, or home the pans were counted out back to $100. For their next shift.</p><p>Now a days a retail food store operation may only have 3 cashiers open and up to 10 self check out stations.&nbsp; The cashier never opens any longer with a $100 bank as it isn&#039;t nessary,&nbsp; as customers pay more with a card or use the self check&nbsp; out.[/QUOTE]</p><p><br /></p>

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