Point of sale
Take orders, run tables and bar tabs, and correct an order the right way.
11 articlesTaking orders
Take an order and get paidHow to ring up a quick sale at the counter or run an order at a table on the POS, add products with options and notes, send items to preparation and take payment.Change an open orderChange quantities, notes, the table or the order type, raise a price, give an item on the house, or close an order that was opened by mistake.Service charge and order numbersHow the automatic service charge is calculated and which orders get it, and how to make order numbers restart at 1 every day.
Tables and floor plan
Set up your floor planDraw your rooms and tables in the back office so staff can open orders per table on the POS, and keep the plan up to date when the layout changes.Move an order to another tableMove guests and their open order to a free table, put an order without a table onto one, or take an order off its table as takeaway.
Bar tabs
Open and run a bar tabOpen a tab on a guest's card with a hold, add rounds through the night, and close it by charging the card, with or without a tip.A bar tab can't be opened, raised or chargedWhat to do when a tab's card is declined, the hold can't be raised, or closing the tab fails, with every bar tab error explained.What a card hold means for the guestWhy money appears as reserved on a guest's card when a bar tab opens, what they are finally charged, and when the hold disappears.
Discounts, voids and refunds
Give a discountDiscount a whole order or one item on the POS, set how much each role may give, and get a manager's approval when a discount is above your limit.Void an item or an orderTake an item or a whole order back with a reason, what the kitchen sees, what happens to stock, and why an order with payments can't be voided straight away.Refund a saleGive money back on a paid order from the POS, in full or in part, in cash, to the card or on a new gift card, and what to do when a card refund fails.
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