72 terms. Underlined words in the articles open these definitions.
- Abbreviated invoice abbreviated mode
The short form of a sales invoice, used when the bill total is Rs. 9,999 or less. A company without IRD also works in abbreviated mode: prices include VAT and no VAT line is added.
See From the bill to the invoice in Accounting, VAT, service charge, discounts and bill numbers
- AD and BS Bikram Sambat
The two calendars dates are shown in: AD (Gregorian) and BS (Bikram Sambat). A bill carries both.
- Bill discount product discount, discount tab
A discount on the whole bill (Discount tab) or on one dish (the tag icon). It applies to this bill only.
- Bill terms sales bill terms, bill term
The lines Penahak Accounting adds under the subtotal of a sales bill: service charge, VAT, discount, round-off. The restaurant uses the same ones.
See VAT, service charge, discounts and bill numbers, From the bill to the invoice in Accounting
- BOT bar order ticket
Bar order ticket: the KOT for the bar. A station whose name contains "bar" prints a BOT.
See Orders, kitchen tickets and item status, Kitchen stations and product group routing
- Branch branches
The company location a user belongs to. It decides the floors, tables, shifts, settings and bills the user sees.
See Staff: users, roles, waiters and the secret key, Before the first order: the setup checklist
- Bump bumped
Mark every dish of a ticket done in one press; the ticket leaves the Kitchen Display.
- Card and QR card and QR sales
The cash shift's one figure for card and QR payments together. Check it against the card terminal's and the QR settlement, never against the drawer.
- Cash shift shift, shifts
A cashier's drawer from opening (with a float) to closing (with a count). Orders cannot be sent to the kitchen without an open shift.
- Charge to room / event room charge
A payment method, only for a restaurant that belongs to a hotel, that puts the whole check on an in-house guest's folio or an event's folio.
- Combo combos, combo meal, bundle
A set meal sold as one priced line, made of several parts that the kitchen sees one by one.
- Comp complimentary, comped
A dish given free. It stays on the bill and the invoice at zero value, with no VAT or service charge, and its stock (and its recipe's ingredients) still leaves.
- Copy of original reprint, copy
The mark on a reprinted bill, with the copy number: Copy of original (1) is the first reprint. A reprint is the original bill again, exactly.
- Course courses
A step of the meal (Starter, Main Course, Dessert). It is a label on the dish; it does not hold the dish back.
- Default bank
The bank ledger Accounting uses for card and QR payments when no bank is chosen. Card and QR bills are refused without one.
- Default store godown, branch store
The store of the branch that stock leaves from when a bill is posted.
See What leaves stock when a bill is posted, Payment methods, banks, QR and the store
- Due Bill Summary
The list, by day, of checks that have orders but no bill yet. Use it at closing to find a table that was served and not billed.
- Due sale Payment as Due sales, credit sale, bill on account
A bill to a named customer that is paid later, in whole or in part. The invoice goes to the customer's account.
- Dynamic QR
A QR code made for the exact amount of the bill, when a QR merchant is set up for the till.
See Bill the table and take payment, Payment methods, banks, QR and the store
- Expected cash
What the drawer should hold at close: the opening float, plus the cash taken for the shift's bills less the change given, plus the tips taken in cash, less the cash paid back on returns.
- Finished goods
The product stage a dish must have to appear on the menu.
- Floor floors
An area of the restaurant (Ground floor, Rooftop, Bar) that holds tables. Each floor has a tab on the Floor Plan.
- Floor Plan
The screen that shows every table, by floor, as a grid or as a drawn plan, with its status. Tables are opened, moved and merged from here.
See Floors, tables and checks, Open a table and start a check
- Floor View
A quieter view of the floor with the Due Bill Summary, the Waiter List and a Quick Order button.
- Folio
A hotel guest's running bill. A restaurant check charged to a room becomes lines on the folio.
- Inventory item inventory items
A product that is kept in stock: an ingredient, or a bottled or packed item sold as it is.
See What leaves stock when a bill is posted, Recipes: what a dish takes out of stock
- IRD
Nepal's Inland Revenue Department. Invoices are IRD-ready and follow your company's IRD setting.
- Kitchen Display KDS, kitchen screen
The kitchen's screen of tickets, each with its age. Tap a dish when it is done, or bump the ticket.
- Kitchen station station, stations
A place that prepares a kind of dish (Hot Kitchen, Cold Station, Bar). Each ticket is split by station.
See Kitchen stations and product group routing, Orders, kitchen tickets and item status
- KOT kitchen order ticket
Kitchen order ticket: the slip printed for the kitchen each time you send items. Every send is one KOT per station, with its own number.
See Orders, kitchen tickets and item status, Send an order to the kitchen and reprint a KOT
- Live Covers
The number of guests seated at the occupied tables, counted at the top of the Floor Plan. Each check holds the guests of its table.
- Live updates live link
Screens change by themselves when something happens on another device. A banner appears when the link is lost.
- Merge Tables merged table
Put two tables on one bill: the second table's orders join the main check, or a free table is attached to it.
- Modifier modifiers, modifier group
An option on a dish (Spice Level, Extra Cheese), asked when the dish is added. An option can add to the price.
- Needs Cleaning Needs Clean
The status of a table whose check was paid and that has not yet been marked Available.
See Floors, tables and checks, Open a table and start a check
- Open check open checks
A table's running account: the guests, the waiter and every order placed, from the moment the table is opened until it is paid, charged to a room, or closed.
See Floors, tables and checks, Open a table and start a check
- Opening float
The cash put in the drawer at the start of the shift.
- Order type Dine-In, Take-Away, Delivery
How the order is served: Dine-In, Take-Away or Delivery. It labels the ticket; it does not change the bill.
See Floors, tables and checks, Quick Order: counter, takeaway and delivery
- Pass Board the pass, pass
The list of dishes the kitchen has finished and nobody has picked up. Mark a dish Served when it leaves the pass.
- Print route print routes
The setting that says which printer, or which computer, prints the tickets of a station.
- Pro forma bill Performa Invoice, provisional bill
A provisional bill printed before payment from the Due Bill Summary. It is not a tax invoice.
See Print a bill, a pro forma bill and a reprint, Floor View and the Due Bill Summary
- Product group product groups
The group a product belongs to in Accounting. The menu's category chips and the station routing both use it.
See The menu: dishes and drinks are products, Kitchen stations and product group routing
- Product group routing routing
The setting that sends every dish of a product group to one kitchen station.
- QR / Mobile
A payment method for a guest who pays by scanning a QR code. You pick the bank that receives it.
See Bill the table and take payment, Payment methods, banks, QR and the store
- QR merchant
The setup, in Administration, that links a QR provider and a bank to a till so a dynamic QR can be made.
- Quick Order
An order with no table: a guest at the counter, a parcel. It has its own check and is billed like any other.
- Recall
The Kitchen Display drawer that lists tickets bumped a short time ago, so one bumped by mistake can be found.
- Receipt receipts
Two things share the word: the printed bill the guest takes away, and the record in Accounting of the money received (cash to the cash book, card and QR to the bank).
See From the bill to the invoice in Accounting, Bill the table and take payment
- Recipe recipes, Recipee
The ingredients of one portion of a dish. A bill takes them out of stock when automatic stock adjustment on restaurant is on.
See Recipes: what a dish takes out of stock, What leaves stock when a bill is posted
- Reservation reservations, booking
A booking of a table for a guest at a date and time. It does not hold the table by itself.
See Reservations
- Room service
A meal for an in-house hotel guest. In a restaurant that belongs to a hotel, the check is charged to the guest's room instead of being paid at the restaurant.
- Round-off round off
The small amount that makes the bill a whole rupee, set by a round-off bill term (up, down or to the nearest).
- Sales invoice tax invoice
The invoice a paid bill becomes in Penahak Accounting, one per check.
- Sales return credit note
Giving items of a paid bill back: a sales return against the bill's invoice, refunded in cash, on the day of the bill.
- Seat number
The number of the guest a dish is for, chosen on the line's Seat / course / note panel. It prints on the ticket.
See Take an order
- Secret Key manager PIN
A personal key in the user's own settings. When the restaurant's void rule is on, a void asks for the key of the person voiding.
See Void an item, Restaurant POS Settings, Staff: users, roles, waiters and the secret key
- Served
The status of a dish that has left the pass and reached the guest.
See The Pass Board: ready for pick-up, Orders, kitchen tickets and item status
- Service charge
An amount added to the bill for service, set as a bill term in Accounting.
- Service item service items
A product that is a cooked or prepared dish. It can have a recipe; it holds no stock itself.
See Recipes: what a dish takes out of stock, What leaves stock when a bill is posted
- Split bill Split Equally, Split by Items, Custom Amounts
The Split tab: share the payment between guests equally, by dishes or by typed amounts. The bill stays one invoice; the shares add up exactly to its total, the paisa left over on the last guest.
- Split Pay
A payment method for one bill paid in several ways, for example part cash and part card.
- Table status
What a table is: Available, Occupied (an open check), Needs Cleaning, Reserved or Under Maintenance.
- Table turn Avg Table Turn
One use of a table, from opening to closing. The average turn is how long a table stays occupied.
See Best sellers, categories, peak hours and table performance
- Tip / Gratuity tip, gratuity
An amount the guest leaves for the staff. It is not part of the bill: it is paid with it, printed below the total, and kept in Tips payable for the staff.
See Bill the table and take payment, Split the bill between guests, Open and close the cash shift
- Tips payable tips payable ledger, tip ledger
The ledger in Accounting that holds the tips owed to the staff. Tips taken at the till go in; the staff are paid out of it with a payment voucher.
- Transfer Table
Move a whole check, orders and all, to another free table.
- Variance
Counted cash minus expected cash at the close of a shift. A plus means more cash than expected.
- VAT
Value added tax. On the bill it is worked out only on the dishes that carry VAT, after their share of discount and service charge.
See VAT, service charge, discounts and bill numbers, From the bill to the invoice in Accounting
- Void voided, voids
Cancel a dish that was already sent to the kitchen. It needs a reason, may ask for the secret key, and sends a cancel ticket.
See Void an item
- Waiter / Server waiter, captain
The person who serves a table. The waiter is chosen when the table is opened, from the branch's employees. A captain uses the same screens.
See Open a table and start a check, Staff: users, roles, waiters and the secret key, A day as a waiter or captain
- Walk-in customer Walk-in, Anonymous Customer
A guest with no customer chosen on the bill. The invoice is booked to the company's anonymous customer account.
See Bill a customer on account (Due sale), From the bill to the invoice in Accounting
- Z-Report Daily Z-Report
The day's sales by payment mode with the returns taken off, printed from the Daily Sales Summary at closing.