How a check moves from the table to the books

Q: Can I use the Restaurant POS without a kitchen screen?

Yes. The Kitchen Display is optional. Tickets can print at the stations instead, or the kitchen can work from the printed ticket alone: see Printers for kitchen tickets and bills .

The journey of a check

A check is a table's open account. It lives from the moment you open the table until it is paid, charged to a room, or closed.

Open the table
Who
Waiter
Where
Floor Plan > an available table > Open Table
What changes
The table becomes Occupied and the check opens with the guests, the order type and the waiter.
Take the order and send it to the kitchen
Who
Waiter
Where
The table's order screen > Send KOT / BOT
What changes
The kitchen ticket (KOT) prints at the kitchen or bar stations and shows on the Kitchen Display.
Kitchen prepares and marks dishes done
Who
Kitchen
Where
Kitchen Display; the Pass Board for pick-up
What changes
Each item moves from Pending to Done and then Served. The waiter sees "Food Ready for Pick-up".
Bill and take payment
Who
Cashier or waiter
Where
The Bill panel > Confirm Payment
What changes
The bill is posted, the receipt prints, and the table becomes Needs Cleaning.
Clean the table
Who
Waiter
Where
Floor Plan > the table > Mark Available
What changes
The table can be opened again.
Close the shift
Who
Cashier
Where
Cash Shift > Close Shift
What changes
The cash drawer is counted against what the shift's bills say it should hold.

Worked example: one table of three, from the first guest to the books

The prices are the dishes' prices in Accounting before VAT. The company has IRD on, and its bill terms are, in order, a bill discount, a 10% service charge, 13% VAT and a round-off to the nearest rupee (the values set up for this example). The guests have 2 Chicken Momo at 250, 1 Fried Rice at 300 and 2 Mineral water at 50. The water carries no VAT. The food's product groups are routed to the Hot Kitchen station and the drinks to the Bar.

Time	Who does what	What changes
19:00	The waiter opens table T4 for 3 guests, Dine-In	T4 is Occupied and the check opens
19:05	The waiter presses Send KOT / BOT	Two tickets: the Momo and the Fried Rice at Hot Kitchen, the water at the Bar (a BOT). The dishes are Pending
19:15	The kitchen taps the Momo and the Fried Rice Done	They show on the Pass Board
19:17	The bar taps the water Done	Every dish of the KOT is Done: the table's order screen, when open, says "Food Ready for Pick-up"
19:20	The waiter presses Mark as served	The dishes are Served
19:50	The cashier opens Bill and gives 10% on the Discount tab	Subtotal 900, and a TOTAL of 994 (From the bill to the invoice in Accounting shows how)
19:52	The guest gives 1,000 in cash. Confirm Payment	"Bill posted"; change 6; the bill prints; T4 is Needs Cleaning. One sales invoice of 994 is in Accounting, and the 2 bottles of water (and the ingredients of any dish with a recipe) leave the default store
A moment later	Nobody	The receipt of 994 goes to the cash book
19:58	The waiter marks T4 Available	T4 can be opened again

Where each setting lives

Most of the Restaurant POS is set up in the restaurant's own screens. A few things that decide the money live in Penahak Accounting, because the bill is an Accounting document.

What	Where	Used for
Floors, tables	Configuration › Floors	The floor plan
Stations and their product groups	Configuration › Stations	Which kitchen or bar gets each dish
Modifiers, courses, combos	Configuration › Modifiers, Courses, Combos	Options on a dish, labels, combo meals
Recipes	Recipee	What a dish takes out of stock
Order defaults, KOT prefix, void rule, printing	Configuration › Settings	How the screens behave
The menu itself: names, prices, VAT, product groups, pictures	Accounting > Products	Every dish is a product
VAT, service charge, discount and round-off	Accounting > Bill Terms	The lines under the subtotal of every bill
Bill numbering, default bank, cash book, the branch's default store	Accounting > Configuration, document numbering, and the branch's store	The invoice number, the ledgers, where stock leaves from
Users, roles, secret key	Administration > Users, and the user's settings	Who can do what

Common questions

Is the restaurant a separate program from Accounting?

No. It is a module of the same product and the same company. The bill is an invoice in Accounting the moment it is posted.

Who changes a dish's price?

Whoever maintains products in Accounting. The menu on the Restaurant POS is read from the products: there is no second price list.

Can I use the Restaurant POS without a kitchen screen?

Yes. The Kitchen Display is optional. Tickets can print at the stations instead, or the kitchen can work from the printed ticket alone: see Printers for kitchen tickets and bills.

When does stock leave the store: when the order is sent or when it is paid?

When the bill is posted. Sending a KOT or voiding a dish does not touch the stock (What leaves stock when a bill is posted).