Open the table
Select a table at your location and start its visit. Everyone working that table sees the same open visit.
A shift, with fewer loose ends
Here’s how the floor, kitchen and cashier work together in Service, from opening a table to settling the final balance.
The service flow
This illustrative table visit follows a dine-in order. Takeaway uses the same order, kitchen and check tools without a table.
Select a table at your location and start its visit. Everyone working that table sees the same open visit.
Add menu items, quantities and notes, then place the order. Later rounds can be separate orders on the same table, until its check is issued.
Kitchen-eligible items enter the queue. When automatic KOT printing is configured, each eligible order line also gets its own kitchen ticket.
Kitchen staff mark the food ready, then floor staff mark it delivered. If the kitchen has no device, floor staff can confirm delivery directly.
Issue one check for the table’s placed orders. Apply any item or bill discounts before taking payment; tax follows the discounted pretax amounts.
Record received payments across cash, card or UPI. After every dine-in item is delivered and the balance is settled, the visit closes and the table is ready again.
An example at the check
Two rounds of orders join one check. A discount on a main-course line comes first; a 10% bill discount then applies to the remaining pretax amount.
Illustrative visit / Table 12
Example figures only. Your configured item tax rates determine the actual check. Card and UPI entries record payments received through your existing payment tools.
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