@jialifilms: Receipts!😵‍💫😵‍💫😵‍💫 Here are the tips for organizing company expenditure receipts with a focus on matching timelines, categorizing for easy access, using Excel for tracking, and creating digital backups: 1. Organize Receipts by Timeline - Match to Statements: Sort receipts by the date they were incurred and align them with the corresponding bank or credit card statements. This helps in quickly matching expenses with transactions during reconciliations. - Monthly Folders: Create monthly folders, either digital or physical, to store receipts. Label them clearly by month and year to facilitate easy retrieval when cross-checking with financial statements. 2. Categorize Receipts for Easy Access - Departmental and Expense Categories: Organize receipts into categories based on departments or types of expenses (e.g., travel, office supplies, marketing). This makes it easier to analyze spending and prepare reports. - Color Coding: Use color-coded labels or tabs for different categories to quickly identify and access the receipts needed for specific queries or audits. 3. Track Paper Copies Using Excel - Excel Ledger: Create an Excel spreadsheet to log all paper receipts. Include columns for the date, vendor, amount, category, and any reference number. This spreadsheet serves as an index, making it easier to locate receipts when needed. - Link to Physical Copies: Reference the storage location of each receipt in the spreadsheet (e.g., “Folder 2024_01, Section A”) so you can quickly find the paper copy if needed. 4. Make Scans for Backup - Digitize Receipts: Scan each receipt and save the digital copies in a secure folder. Ensure that the file names include relevant details such as date, vendor, and amount for easy searching (e.g., “2024_01_15_Amazon_OfficeSupplies_150.pdf”). - Cloud Storage and Backup: Store the scanned receipts in cloud storage solutions like Google Drive, Dropbox, or OneDrive. Regularly back up these files to an additional location, such as an external hard drive, to prevent data loss. Bonus Tip: Automate Where Possible - Receipt Management Apps: Use apps or software that can integrate with your Excel tracking system and cloud storage, such as Expensify or Concur. These tools can automate data entry, categorization, and digital filing, reducing manual work and errors. By following these tips, you can streamline the organization of receipts, ensure they are accessible and backed up, and maintain accurate tracking for company expenditures. #filmmaking #organize #receipts #business

Jiali the filmmaker
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Save this recipe for your next meal idea! I promise it’s super easy and tasty! ➡️ Recipe: Sugar Snap Pea Stir-Fry  Serves 3-4 * ½ lb ground chicken  * ½ lb shrimp, peeled, deveined, tails off, cut into bite-sized pieces * 2 cups sugar snap peas, trimmed and rinsed * 3 cloves garlic, finely minced * 1/2-inch piece ginger (grated) * ½ tsp chili flakes (optional, for heat) * 1-2 tbsp neutral oil, I use avocado oil Sauce: * 2 tbsp oyster sauce * 2 tbsp chicken broth or water * 1 tbsp soy sauce * 1 tbsp dark soy sauce (optional) * 1 tsp chicken bouillon  * ½ tsp sugar (or honey) * 1/4 tsp white or black pepper * ½ tbsp cornstarch + 2 tbsp water (slurry, optional for thicker glaze) 1. Trim both ends of the sugar snap peas to rid any tough fibers. Wash, rinse and dry the peas and set aside.  2. Prep aromatics and protein of choice. If using shrimp like I did, cut into smaller pieces to ensure everything is around the same size for easier eating.  3. In a small bowl combine, oyster sauce, chicken broth or water, soy sauce, dark soy sauce, chicken bouillon, sugar and pepper. Mix well and set aside.  4. In another small bowl, mix cornstarch and water to make the slurry. Set aside.  5. In a wok or large pan, heat 1-2 tablespoons of cooking oil on medium high heat. Sauté garlic, ginger and chili flakes (optional) until fragrant. Add ground chicken and cook for 3-4 minutes on high heat.  6. Once the chicken is 90% cooked through add shrimp. Stir fry for another 2-3 minutes. Cook shrimp to 90% through then add the sugar snap peas and pour all the sauce. Toss well then cover with a lid for 1-2 minutes or until desired doneness.  7. Uncover the lid. Mix the slurry again before pouring it into the pan. Mix well and the sauce will thicken right away and turn glossy. Serve over steamed rice or eat as is. Enjoy! Anyone else love when their veggies are still crisp and crunchy like I do? #stirfry #EasyRecipe #Recipe #chinesefood #cookwithme
Save this recipe for your next meal idea! I promise it’s super easy and tasty! ➡️ Recipe: Sugar Snap Pea Stir-Fry Serves 3-4 * ½ lb ground chicken * ½ lb shrimp, peeled, deveined, tails off, cut into bite-sized pieces * 2 cups sugar snap peas, trimmed and rinsed * 3 cloves garlic, finely minced * 1/2-inch piece ginger (grated) * ½ tsp chili flakes (optional, for heat) * 1-2 tbsp neutral oil, I use avocado oil Sauce: * 2 tbsp oyster sauce * 2 tbsp chicken broth or water * 1 tbsp soy sauce * 1 tbsp dark soy sauce (optional) * 1 tsp chicken bouillon * ½ tsp sugar (or honey) * 1/4 tsp white or black pepper * ½ tbsp cornstarch + 2 tbsp water (slurry, optional for thicker glaze) 1. Trim both ends of the sugar snap peas to rid any tough fibers. Wash, rinse and dry the peas and set aside. 2. Prep aromatics and protein of choice. If using shrimp like I did, cut into smaller pieces to ensure everything is around the same size for easier eating. 3. In a small bowl combine, oyster sauce, chicken broth or water, soy sauce, dark soy sauce, chicken bouillon, sugar and pepper. Mix well and set aside. 4. In another small bowl, mix cornstarch and water to make the slurry. Set aside. 5. In a wok or large pan, heat 1-2 tablespoons of cooking oil on medium high heat. Sauté garlic, ginger and chili flakes (optional) until fragrant. Add ground chicken and cook for 3-4 minutes on high heat. 6. Once the chicken is 90% cooked through add shrimp. Stir fry for another 2-3 minutes. Cook shrimp to 90% through then add the sugar snap peas and pour all the sauce. Toss well then cover with a lid for 1-2 minutes or until desired doneness. 7. Uncover the lid. Mix the slurry again before pouring it into the pan. Mix well and the sauce will thicken right away and turn glossy. Serve over steamed rice or eat as is. Enjoy! Anyone else love when their veggies are still crisp and crunchy like I do? #stirfry #EasyRecipe #Recipe #chinesefood #cookwithme

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