Shift Management

This page covers opening and closing your shift. Follow these steps each day to keep your register accurate and your orders running smoothly.

Opening the shift

Before taking your first order:

1. Log in with your username and password.
2. Check the receipt printer is powered on and has paper loaded.
3. Count the starting cash float in the till.
4. Report any printer or hardware issues to your manager before starting.

Taking an order

This is the most common task you will do on the POS. Every order follows these steps.

Step 1 - Select an order type

Tap Dine-In, Takeaway, or Delivery in the cart panel.

Step 2 - Assign a table (Dine-In only)

1. Tap the Table selector in the cart panel.
2. Tap an available table from the list or floor plan.

Step 3 - Add a customer (optional)

• Tap Search Customer and type the customer's name, phone, or email.
• Tap their name in the results to link them to the order.
• If they are new, tap New Customer, fill in their details, and tap Save.
• For a walk-in with no profile, skip this step or enter just a name.

Step 4 - Add items

1. Tap a category in the item grid to browse its items.
2. Tap an item to add it to the cart.
3. If a modifier popup appears (e.g., sauce choice, extras), select the options and confirm.
4. If the item has variants (e.g., Small, Medium, Large), select the size before confirming.

Step 5 - Review the cart

Check the cart panel on the right:

• Tap the quantity field on a line item to change the quantity.
• Tap the delete icon to remove an item (a confirmation may appear).
• Tap the note icon on a line item to add a kitchen instruction (e.g., "no salt", "well done").

Step 6 - Apply a discount or surcharge (optional)

• Tap Add Coupon and enter the code, or select an auto-applied offer.
• Tap Discount and enter the amount or percentage.
• Tap Surcharge and enter the amount or percentage (e.g., for a public holiday fee).

INFO

Staff may need a manager PIN to apply discounts above the configured limit. Ask your manager if the PIN prompt appears.

Step 7 - Checkout

Tap Checkout or Pay Now to open the payment screen. See Payments for all payment methods.

Step 8 - Print receipt

After payment is confirmed, the POS prints the receipt based on your settings:

Copy	Purpose
Customer Copy	Given to the customer
Kitchen Copy	Sent to the kitchen for preparation
Merchant Copy	Your business's record of the transaction
Label Copy	Item labels for packaged takeaway items
Customer Info Copy	Includes customer contact details - useful for delivery

Printing may happen automatically or ask you to confirm - your manager configures this in POS Settings.

Buzz numbers

A buzz number is a short identifier printed on a takeaway receipt so staff can call out a number when the order is ready, instead of calling a customer's name.

When enabled, a Buzz# button appears in the cart header.

INFO

Buzz numbers must be enabled by your manager in Settings → Buzz Numbers. If the Buzz# button is not visible, buzz numbers are not enabled at this location.

Assign a buzz number

1. With an order open in the cart, tap the Buzz# button in the cart header.
2. A list of available buzz numbers appears.
3. Tap a number to assign it to the order.

Remove a buzz number

1. Tap the Buzz# button on the current order.
2. Tap Remove at the bottom of the list.

The buzz number prints on the customer receipt and appears in the cart header so staff know which number to call out.

Handle multiple open orders

The POS supports multiple open orders at the same time - useful when managing multiple dine-in tables.

• Each open order appears as a tab or in the cart selector.
• Tap between tabs to switch to a different order.
• Each order is saved independently - switching away does not lose any items.

View order history

To look up a past order during your shift:

1. Tap Orders in the navigation.
2. Use the filters (date, status, order type, payment method) to find the order.
3. Tap the order to open it.

From the order detail screen you can:

• Tap Reprint Receipt to reprint any copy
• Tap Void Order to cancel it (manager PIN may be required)
• Tap Refund to return payment to the customer (manager PIN may be required)

Order status reference

Status	What it means
Placed	Order submitted, awaiting kitchen acceptance
Accepted	Kitchen accepted the order
In Progress	Kitchen is preparing the order
Ready to Serve	Order is ready for pickup or table service
Finished	Order completed and served
Declined	Order rejected by kitchen
Cancelled	Cancelled before preparation
Void	Voided before or during payment
Refunded	Payment has been refunded
Out for Delivery	Driver has picked up the order (delivery orders only)

Close the shift (Cash Up)

At the end of your shift:

1. Count all cash in the till.
2. Tap Operations → Cash Up in the navigation.
3. Follow the reconciliation process.

See Cash Up for detailed instructions.

Tips for busy periods

• Set the default order type to the most common type for your shift - saves a tap on every order.
• Always search for a customer before creating a new one - avoids duplicate profiles.
• Reprint any receipt from Order History if the printer was busy or paper ran out.