POS Operations Guide

The Point of Sale (the "till") is where orders are taken, sent to the kitchen and paid. This guide covers everyday use and the less obvious things, such as editing an order that is already open.

Taking an order

1. Open Point of Sale.
2. Choose the order type: Dine-in, Takeout or Delivery.
3. For dine-in, pick the table and enter the number of guests. The guest count is required when a table is first opened.
4. Tap items to add them. Use the search box to find an item quickly: press Enter to add the first match.
5. Tap Send to kitchen. Each station (kitchen, bar and so on) receives its own ticket.

An order can carry a note, such as an allergy. Type it in the order note field before sending.

Keyboard shortcuts

Adding to an order that is already open

A seated table keeps one running bill. When you pick a table that already has an order, the till loads that order, shows what is on it, and anything you add is sent to the kitchen as a new ticket containing only the new items.

You can also pick an order up from the Orders screens:

• On the POS orders list, open the order and choose Edit in till.
• On the Orders page, open the order and choose Edit in POS.

This works for unpaid dine-in, takeout and delivery orders. It does not work once an order is paid.

Removing an item that was already sent

In the bill panel, each existing line has a Remove button. Choose a reason (or type one), then confirm. The line comes off, the total is recalculated, and who removed it and why is recorded. If it was the last item on the order, the whole order is voided.

Removing an item does not tell the kitchen to stop making it. Tell them directly if the food is already being prepared.

Taking payment

Choose Pay (or press F5). Select the method:

• Cash: enter the amount received. The till shows the change.
• Card, Bank transfer, Mobile money.
• Split: divide the bill across several methods.
• Credit: puts the bill on the customer's account. A customer must be selected, and they must have enough credit available.
• Complimentary: the bill is free. This needs the complimentary permission and a customer on file.

A tip can be taken from the change, up to the amount the guest overpaid. The rest is recorded as change given.

An order that is already paid cannot be paid again.

Service charge, discounts and promotions

• The service charge is on by default. Untick it on the bill to waive it for that order only.
• Promotions such as happy hour are applied automatically and shown as their own lines.
• A loyalty reward the customer has earned can be applied at payment.

If the service charge was waived by mistake, a manager can put it back from the Orders page. Open the order and choose Add Service Charge. For an order that is already paid, the extra amount is collected and recorded as a separate payment, and the change is logged under Changes to this bill.

Holding, splitting and merging

• Hold order saves the order as a draft so you can serve someone else. Find it again with F3.
• Split bill (Orders screen) divides one order across guests.
• Merge combines several open orders into one bill. Undo merge reverses it.
• Transfer table moves an order to a different table.

Voiding

Open the order and choose Void order, and give a reason. Voiding a paid order is limited to owners and managers, and it does not return the money: settle the cash or card side separately.

End of shift

Close your shift under Cash Register. The system compares the cash you count against the cash it expected, based on sales, cash movements, refunds and tips still in the drawer.

Troubleshooting

• A table will not let me add items: check that the order is not already paid or voided.
• "This order is already paid": the bill was settled, possibly on another till. Refresh the orders list.
• No tickets printed: check the printer assigned to the item's category. USB printers print through QZ Tray, which must be running on that computer.
• The till lost connection: the till keeps working offline and syncs when the connection returns.