Restaurant POS Live

Tables, stewards and the floor

The table belongs to somebody. Steward-wise sales are answerable because the captain on the table is a fact, not the login on the till.

One terminal at the pass is used by every captain on the floor, so the login on a bill says which till took it, not who served the table. The POS records both.

Tables and sections

An outlet's tables are laid out in sections — the terrace, the main hall, the private room — and each shows its state: free, seated, ordered, billed. Covers are counted at seating.

The captain

A table is given to a captain when it is seated. Every KOT and bill on that table carries the captain, so steward-wise sales and the service charge are answerable to a name. Moving a party moves the captain with it unless the floor says otherwise.

Split and merge

One bill becomes two when a table asks to pay separately; two tables become one when a party grows. Both are billing moves with the KOTs preserved, so the kitchen's record and the floor's record agree.

More on Restaurant POS

The restaurant POSTables across the top, the menu below, the open order down the right. Punch, fire the KOT, settle at the counter or send it to the room. KOTs and the kitchenA ticket per station, a modification the kitchen sees as a reprint, and a KOT the kitchen can hold — with the store drawn down on every fire. Charge to the roomThe bill goes to the guest's folio in the same second, as a restaurant charge with its own tax — after the guest's name and room are matched. The bill and its GSTA numbered GST bill per outlet with HSN codes per line, the slab per dish, and service charge that is taxable because the law says so. Tenders and reversalsA tender is controlled — cash, card, UPI, on account, to the room, complimentary — and a bill that was wrong is reversed, not deleted. Cashier shifts and the outlet day endA shift opens with a float and closes with a count; the day end closes every open table, reads the tenders, and refuses to close a day still in the future. An order arrives from somewhere elseZomato, Swiggy, the outlet's own online menu — an order posted as JSON lands as a ticket, once, with unmapped items refused by name. The menu, and a price that knows what time it isCategories, dishes, variants, a price per channel, and a schedule — happy hour is a window on the menu, not a second menu. A restaurant without a hotelThe POS sells on its own — an outlet that is a customer in its own right, with no booking chart, no room, and every till, bill and day end working. The kitchen storeUnits, locations, ingredients, recipes with yield loss, an append-only stock ledger, and consumption on every KOT — so the food that was used is a cost the day carries.