Are you simply talking about setting up and assigning cash drawers or cashiering?
Start by looking at the Feature Reference manual, which has entries on Cash Drawers and Cashiers, including step by step setup:
\MICROS\Documentation\help\3700.chm
You'll probably be interested in the Cash Management feature too:
\MICROS\Documentation\help\CM.chm
As far as best practices, how is the restaurant cashiering currently? Server-bank, cashier-bank?