"An order did not reach the kitchen." Check it was confirmed rather than left open on the POS. An order being built is not sent until it is confirmed.
"The kitchen screen is cluttered with old orders." Items are not being marked done as they go out. The screen reflects what the kitchen tells it.
"A table shows occupied but nobody is sitting there." The bill was never settled and the table never cleared. Settle it and the table frees.
"Stock is dropping faster than we are selling." Usually a recipe recording more of an ingredient than the dish actually uses, or waste going unrecorded. Check the recipe against a real plate.
"Stock is dropping slower than we are selling." The opposite - a recipe recording too little, so sales do not deplete enough. The shelf will run out while the system says there is plenty.
"Food cost percentage looks wrong." Either ingredient prices are out of date, or recipes are incomplete. Both make dishes look cheaper to produce than they are.
"A dish has no food cost at all." It has no recipe. Menu items without recipes sell fine and tell you nothing about margin, and they do not deplete stock.
"The drawer is short." Check for split payments recorded as one method, refunds given in cash but recorded otherwise, and voided orders where money had already been taken. Count again first.
"Sales by staff all show one person." A shared PIN. The system can only report what it was told.
"A guest says the price was different." Menu price changes apply to new orders only. An order placed before the change keeps the price it was placed at, which is correct.
"The public menu shows the wrong price." It reads the live menu. If it is wrong there, it is wrong in the menu - which means it is also wrong on the till.
Before contacting support
Note the order number, the table, the time and the branch. Nearly every question about a figure is answered by finding the order behind it.