Taking an order
Open POS, choose the table or order type, and add items. The order goes to the kitchen as you confirm it, so cooking starts without anyone carrying a docket.
Order types behave differently and should be chosen correctly:
- Dine-in is seated at a table and settled at the end
- Takeaway is usually paid up front
- Delivery carries an address and a rider
The kitchen screen
Kitchen shows what has been ordered and what stage it is at. The kitchen marks items as they are prepared, and the floor can see progress without walking in to ask.
Mark items done as they go out, not in a batch at the end of service. The screen's value is that it is current; a kitchen that updates it afterwards has a record, not a tool.
Tables
Tables is your floor. An order is attached to a table, and the table shows as occupied until the bill is settled. This is what tells a host where to seat people without walking the room.
Settle and clear tables as guests leave. A table left open ties up a seat that is actually free.
Reservations
Reservations holds bookings - who, when, how many, which table. A reservation that is not recorded is a table you will sell twice.
Delivery
Delivery tracks orders out for delivery and who is carrying them. Guests can follow an order with the tracking link rather than calling to ask where it is.
Shifts
Open a shift at the start of service and close it at the end, counting the drawer. Differences found on the night are solvable; differences found at month end are archaeology.