Overview
An order is the live record of what a guest wants: items, notes, quantities, status, and eventually payment. Clean orders mean clean kitchen tickets, stock, and reports.
Opening an order
- Staff login on POS (New Order).
- Optionally set a customer name (or a table label in that field).
- Tap categories → products.
- Add notes (allergies, “no onion”, steak temp).
- Park to keep the tab open, or Complete to take payment now.
When you park (or otherwise send) an order that includes food, kitchen lines are marked for prep and can auto-print a kitchen ticket if a kitchen printer is configured.
On the till: Confirm allergies and mods before you park. Parking is what puts food on the kitchen display.
Editing after park
- Open the tab from All Orders.
- Add items; new food lines can reprint kitchen tickets for those items only.
- Quantity changes and removals may need a manager PIN.
- Prefer honest voids over “silent” workarounds.
In admin: Sales → Orders — open, closed, recalled, and voided history for disputes.
Order statuses (plain English)
| Status | Meaning |
|---|---|
| Open | Parked / still dining — not paid yet |
| Sent | Kitchen/bar has received food lines |
| Closed | Paid and finished |
| Voided | Cancelled — should show why |
| Recalled | Closed order brought back for edit (manager) |
Kitchen prep status is separate (see Kitchen Display): sent → preparing → completed.
Tips and guest names
- Add a customer name on busy bars so runners find the right ticket.
- Tips can be captured in payment/tip flows — train one standard method so cash up matches.
Combining and payments
For split bills and multi-tender closes, see Payments. For moving between waiters, see Front of House. Combine on All Orders when guests join one bill.
Common mistakes
- Parking incomplete tickets then shouting changes across the pass.
- Leaving orders open after guests leave.
- Voiding without a reason when your house requires one.
- Two open tabs for the same guest with no names.
Tips
Good practice: “Park once you’re sure, modify rarely.” Confirm allergies before the first park.
Good practice: Managers review void/comp reports weekly.
Troubleshooting
| If this happens | Check this |
|---|---|
| Duplicate items | Accidental double tap; sync delay — refresh |
| Wrong price | Product, happy hour, pricing level |
| Cannot void | Need admin PIN / role permission |
| Order missing in admin | Wrong day filter; still open on POS |
| Recall fails | Permissions; order already altered |
| Kitchen never saw it | Product kitchen flag; order not parked/sent |
Glossary
| Term | Meaning |
|---|---|
| Park | Save the order as open and push food to kitchen |
| Complete | Take payment and close from the order screen |
| Void | Remove/cancel with audit trail |
| Recall | Reopen a closed order for correction |
| Modifier / note | Extra instruction on a line item |