Taking orders at the POS

This article describes a standard order flow. Labels may vary slightly by configuration.

Open or attach a ticket

1. Start a new order or open the current table / tab your venue uses.
2. Add the guest’s items from the menu.

Modifiers and notes

1. When an item has required modifiers, complete every required step before moving on.
2. Use kitchen notes for allergies or prep instructions; keep them short and explicit.

Send to kitchen

1. When the order is ready for production, use Send, Fire, or Submit to kitchen (wording depends on setup).
2. Confirm the ticket appears on KDS for a test order during training.

Payment

1. Choose the payment method your guest requested.
2. Print or email a receipt if your policy requires it.

Best practices

• Never share manager credentials on shared devices.
• If an item price looks wrong, stop and ask a manager before charging.