POS & front of house

Open tickets, add items, modifiers, and send orders to the kitchen.

Distinguish order hold from course hold, resume the same draft, update sent kitchen work, park a table ticket, and preserve customer and tax context.

Seat a party, move through table service, split or merge checks, and release the table safely.

Assign seats and shared items, choose a split strategy, protect kitchen routing, pay one check, and print the correct guest checks or receipts.

Keep customer attachment, tax exemption, age verification, and physical guest pickup as separate order controls.

When corrections require permissions and how to keep an audit-friendly flow.

Search order history and choose the correct cancellation, void, or refund action.

Start a drawer session, record cash activity, and reconcile at closeout.