Selling at the till

For restaurants taking table bookings. For appointments with a person, see Make
a staff member bookable.

Before you start

F&B - this article applies to businesses that take bookings.

F&B - this article applies to food and drink businesses.

In a shop with more than a screen's worth of products, scanning is faster and more
accurate than hunting for a tile. The till takes a scan, it takes the barcode typed

A customer comes back about something they bought - a refund, a receipt, a question
about what they were charged. All of it starts with finding the order.

Sometimes you have to take money for something the till does not know about: a
one-off, a special, something that has not been added to the catalogue yet. The

Some things about an order are not items: no onions, allergy to nuts, birthday candle,
table by the window. A note travels with the order to whoever is making it.

Not every order is paid when it is rung up. A customer goes back to the car for their
wallet, a table orders now and settles at the end, or a regular runs a tab. Parking

An order is outlined in red, or says something you do not expect. This explains what
the till is telling you and what to do about it.

Food and drink shops choose how each order is being taken, because it changes where
the order goes and how it is reported. The choice sits at the top of the basket and