Plain-English summary#
Someone walks up to the counter, orders a shawarma and a Coke, pays cash, and leaves with their food. This page covers every button, screen and confirmation in that 60-second sale — from opening the cash drawer at the start of the shift to printing the receipt at the end. It's the most common POS flow and the one every cashier has to get right.
When you'd use this#
A start-to-finish reference for:
- Training a new cashier on day one
- Answering "how do I do a quick sale?"
- Troubleshooting when an order got stuck partway through
Prerequisites#
- Your restaurant has at least one outlet set up
- Menu categories and items are created and assigned to the outlet
- A register exists for the outlet
Key concepts#
- Register session — the open/close cycle of a cash drawer. It opens with a float (opening cash) and closes with a reconciliation. Every order during the session belongs to it.
- Float — the opening cash the cashier counts into the drawer at the start of the shift, entered by denomination so the count can be traced.
- Order type — Dine-in / Takeout / Delivery. Each has a different order form (Takeout defaults to Walk-In, Dine-in needs a table, Delivery needs an address).
- Refresh cached data — the POS keeps a copy of your menu for speed, so settings changes only show after you refresh it by hand. It's in the sidebar and asks you to confirm first.
- Order lifecycle — New → Accepted → Preparing → Ready → Served (or Cancelled). A takeaway paid straight away usually skips Accepted/Preparing.
- Tax Invoice vs Receipt — the Receipt is the everyday slip; the Tax Invoice is the formal GST document with the customer's TIN. A Tax Invoice needs a registered customer on the order.
- Service-charge GST on the receipt — when an order has a service charge, its GST is included in the receipt's single GST line (the service charge itself is shown before tax), so the printed receipt adds up to the order Total. Reprints keep the correct local order time and the customer note.
- Pay & Close — one click that records the payment AND closes the order. Different from Save & Accept, which just sends the order to the kitchen.
- Offline order numbers — an order taken while the POS is offline gets a temporary number, replaced by its permanent number once you're back online. The order card stays the same throughout.
Common questions#
Q: How do I handle a customer paying with cash and card together? A: On the payment screen, tap the Cash tab and enter the cash amount, then tap the Card tab and enter the card amount. Both payments go on the order. Pay & Close only works once the total paid covers the order total.
Q: Can I add a discount after the order is already accepted? A: Yes — reopen the order from the status tabs, click Discount, and enter a reason and amount. The user, time and reason are recorded.
Q: What if the customer changes their mind partway through? A: Use Save as draft to hold the order without sending it to the kitchen, or Cancel to void it. Drafts don't reduce stock; when you cancel an accepted order you can add remarks, but they're optional.
Q: How do I take an order for a walk-in group that'll pay at the end? A: That's a dine-in order, not takeaway — see Dine-In & Tables. Takeout is normally paid at the counter, though a takeout order can also be accepted (sent to the kitchen) and paid later; Dine-in is built for running tabs.
Q: The Tax Invoice doesn't show customer details — why? A: The customer was Walk-In (anonymous). Attach a real customer record first (see Customers & CRM), then generate the invoice again.