Point of sale

The till: building a ticket, holding it, splitting it, discounting it, and taking the money.

Restaurant → Devices → Open POS

The till runs in a browser, so any tablet or laptop is a terminal — no install, no dedicated hardware.

Order type — dine in, pickup or delivery.
Quick keys for what sells most, then the full menu by category.
The ticket on the right, with subtotal, tax and the total.
Cash or Card to take payment.

A dish marked 86’d is greyed out and cannot be added.

The POS running on a tablet, with the menu grid and the open ticket — The till on a tablet. Click to enlarge.

The till's own settings

A till is a registered device, so what it can do is set on its row under Restaurant → Devices: whether it takes payment, its card reader and receipt printer, the cash drawer, and how orders are handled. See Device settings.

A POS till's row on the Devices screen — A till on the Devices screen. Click to enlarge.

Building a ticket

Order type — dine-in, pickup or delivery. Dine-in asks which table; delivery asks for an address and applies the delivery fee.
Find the dish — category tabs, or the search box.
Tap a dish to add it.
The ticket builds on the right, with the running total and a Charge button carrying the amount.

The till with the order type, categories, a dish and the ticket numbered — The till. Click to enlarge.

The function bar

Under the menu grid, with payment on the ticket:

Hold and Recall together are what let one till serve several tables at once: park "Blue jacket", serve somebody else, recall it when they are ready.

The function bar and the payment row — The function bar. Click to enlarge.

Button	Does
Guests	Sets covers, and optionally names the party ("Smith, table of 4").
Move table	Moves the party to another table, or merges with one.
Coupon	Applies a code, checked against this restaurant.
Split bill	Divides the check — see below.
Hold	Parks the ticket under a name you give it.
Recall	Brings back open and parked tickets.
Void	Cancels a line or the whole order, with a reason.
Print bill	Prints the bill before payment.

Customers and loyalty

A loyalty member is a phone number. Search by phone, name or email and pick the customer, then Attach to order. When the search finds nobody, a New customer form opens with the number already in place — name and phone make the account, email is optional — and the same button reads Add & attach to order. A ticket that carries a phone in its customer box but no attached account is placed for the member that number names (one is created on the spot if needed), so a walk-in who gives their number earns without any extra step. Once attached, their loyalty rewards can be redeemed against the bill; a customer with no number on file cannot earn, and the card says so. Removing them detaches without disturbing the order. All of this follows the venue's At the POS switch under Settings → Loyalty.

Discounts

A manual discount applies to the whole order or one selected line, as a percentage or an amount, and a reason is required — loyalty/regular, service recovery, staff meal, damaged/remake, promotion, or manager comp. The new total is shown before you apply it.

Large discounts need a manager PIN. Beyond a set share of the bill the till asks for authorisation. It is not distrust — it is the control that lets you give every server the ability to fix a small problem instantly without giving away the ability to write off a table.

Voiding

A line or a whole order, with a reason from a fixed list — wrong item, changed mind, kitchen error, out of stock, comp, duplicate. Your own reasons appear alongside; see Reasons.

A ticket already sent to the kitchen needs manager approval to void, and the screen says so. Food that has been started is a cost either way, and that decision should be somebody's rather than nobody's.

Splitting a check

Three ways, and each settles its shares separately:

Method	Use when
By guests	An even split. Choose how many ways.
By item	Everyone pays for what they had.
By amount	Somebody is covering a specific figure.

The screen carries a running balance to collect, so a part-paid check is never ambiguous.

Taking payment

Cash, card or other. Cash asks the amount tendered — with an Exact shortcut — and calculates change due. Card either charges the reader ("insert, tap or swipe") or records that a machine took it. Tips can be added as a chip or a custom amount, if your platform has tipping on.

The drawer must be open to record cash sales. The till shows Drawer closed and says so. Opening a drawer shift at the start of service, and closing it at the end, is what makes the cash figures mean anything — including cash variance, which is otherwise unmeasurable.

Protections worth knowing about

A double tap does not double the order. Each ticket carries an identifier, so a retry after a slow response settles the same order rather than creating a second.
An already-sent ticket cannot be re-sent. The till says to settle or void it.
86'd dishes are marked on the menu, so staff are not offering what the kitchen has run out of — see Inventory.

Notes

An order note reaches the kitchen — "nut allergy on table, no coriander". Use it for anything a cook must know rather than anything you want remembered.

When it doesn't work

"Connection unavailable. Reload the page."

The till lost its connection. If your platform has offline terminals switched on, orders are held and sync when it returns — see Working offline.

Cash payment is not offered

The drawer shift is not open, or the device does not take payment.

A discount is refused

It needs a manager PIN, or no reason was chosen — the reason is required.

The order did not reach the kitchen

At Restaurant → Devices, check the till's Order handling — Hold for staff means nothing is sent until somebody acts. If that is not it, the dish reaches no kitchen station: the unassigned count is on Restaurant → Menu → Categories.

A parked ticket has vanished

Look under Recall, which lists open and parked tickets together.

Related Devices · Kitchen display · Reasons · Working offline