Cashier
Restaurant > Cashier is where service happens. It opens on the outlet's floor plan, and the order pad appears as soon as you pick a table.
Tables are laid out on a canvas you can zoom, fit to view, and put into fullscreen from the controls on the canvas. Tap a table to open its menu, then Start order for a free table or Resume order for one that already has a bill running.
Use Arrange to move tables into the shape of your real room, and Add table to create one with a label, a shape (round, square, or rectangle), and a number of seats. Click Done arranging when the layout is right.
With an order open the card fills with the menu, grouped by category, and the order panel floats on the right showing the order number, its status, and the guest count.
Tap an item to add it. If the item has modifier groups, a dialog opens first so you can make the required choices, adjust the quantity, and add a note for the kitchen such as a preparation request.
Each line in the order shows its quantity, name, and line total:
- Unfired lines have plus and minus steppers and a trash button. They have not reached the kitchen, so changing or removing one is a normal correction and needs no approval.
- Fired lines show a flame and a static quantity. They cannot be edited. Voiding one needs the Void Items permission and a confirmation, because the kitchen has already started cooking.
Modifiers and notes appear indented under their line, so the person reading the bill sees exactly what the kitchen was told.
Click Send to kitchen. The button counts the lines waiting to be fired, so it reads Send to kitchen (3) when three lines are new, and does nothing when everything has already gone.
Fired lines go straight to cooking on the kitchen display, not to a queue someone has to accept. See Kitchen Display.
You can keep adding to a table after firing. Each new round is fired on its own, and the order stays open.
When the guest asks for the bill, click Bill out. The order moves to bill-out state, prices are locked, and the bill panel shows the totals with the outlet's charges applied. From here you can either Reopen the order to add more, or Tender it.
The tender dialog takes one or more legs, which is how a split bill works. Each leg has:
- Method: one of the outlet's payment methods, or Room Charge.
- Currency: the leg's currency, so a guest can pay part in the outlet's currency and part in another accepted one.
- Amount, and for cash a Tendered figure so the change due is calculated.
- Room: for a room-charge leg, the checked-in room to bill. The list shows the room number with the guest's name.
Settle stays disabled until the legs cover the total. A room-charge leg posts to that stay's folio, so it is paid at check-out with everything else.
Room charge needs a checked-in guest
The room list only contains rooms with a guest in them. If nobody is checked in, room charge cannot complete, and if the outlet has no payment methods configured you will be told that room charge is the only option available. Add payment methods under Restaurant Settings.
Void order voids every line and frees the table. It requires the Void Items permission, is confirmed before it happens, and cannot be undone. Use it for an order opened on the wrong table or abandoned before service, and prefer voiding individual lines for a single mistake.
Voids are recorded and reported. The Voids section of Reports exists so a pattern of voids is visible rather than buried.
Every order is numbered by date and sequence, for example 20260726-014 for the fourteenth order of that day. The same number appears on the kitchen ticket, the bill, the receipt, and the folio line, so one order is never two references.
The print dock at the top of the right-hand column shows the outlet's print queue. Next to it, the cashier shown is the signed-in user, so attribution follows the session rather than a shared terminal PIN.
Online orders, when the outlet has them enabled, arrive in their own panel in the same column.