A day as a waiter or captain

Before you start

• Tables still marked Needs Cleaning from last night are reset to Available (Open a table and start a check).
• Tables with a booking for tonight are marked Reserved by hand, because a reservation does not hold the table (Reservations).
• You know your own Secret Key if the restaurant asks for it to void a dish (Void an item).
• Your name is in the Waiter / Server list of Open Table: the list is the branch's employees (Staff: users, roles, waiters and the secret key).

1. Before service
   Check the floor

   Open the Floor Plan. Tables marked Needs Cleaning are reset to Available (Open a table and start a check). Reserved tables are checked against Reservations (Reservations).

2. Guests arrive
   Open the table

   Choose the table, the guests, the order type and yourself as the waiter (Open a table and start a check). For a counter guest use Quick Order (Quick Order: counter, takeaway and delivery).

3. Taking the order
   Add and send

   Add the dishes, choose options, write the seat and the notes, then Send KOT / BOT (Take an order, Send an order to the kitchen and reprint a KOT). If the screen says "No cash shift open", ask the cashier to open the shift.

4. While they eat
   Serve and add

   Watch Food Ready for Pick-up or the Pass Board and mark dishes Served (The Pass Board: ready for pick-up). Another round is one more Send KOT / BOT on the same table.

5. When something goes wrong
   Mistakes

   Void a sent dish with a reason (Void an item). Move the party with Transfer Table, or join two tables with Merge Tables (Move a party to another table, or merge tables).

6. The guests ask for the bill
   Hand over

   Open Bill if your role may bill, or ask the cashier. Print a pro forma bill if the guest wants to see it first (Print a bill, a pro forma bill and a reprint).

7. After they leave
   Reset the table

   Mark the table Available when it is clean.

End of the day

• Nothing is left unsent on a New Order list: it is kept only on the screen you used and is lost when you leave it (Take an order).
• Every table that had orders has been billed, or handed to the cashier: look at the Due Bill Summary on Floor View for a table served and not billed (Floor View and the Due Bill Summary).
• The Pass Board is empty: every dish you carried is marked Served (The Pass Board: ready for pick-up).
• Paid tables are marked Available, and a merged second table is reset too (Move a party to another table, or merge tables).