Everything below happens on one screen, the order builder. A cashier learns it in about ten minutes.
Open an order
From the dashboard or the orders screen, start a new order. Choose how it is being served: dine-in against a table, takeaway, or delivery. Dine-in orders attach to a table on your floor plan, so anyone can see which table is still open.
Add items
Tap a category, then tap the item. If an item has sizes it asks for a size, and if it has a modifier group it asks the question you set up, such as spice level or sugar. Quantity is a stepper, and each line takes a free-text note for things the kitchen needs to know, like "no onion".
The running total sits beside the list and updates as you go, so you can read the amount to a customer at any point.
Discounts and free items
A discount can be applied to a single line or to the whole bill, and a line discount is capped at the value of that line so a bill can never go negative. Staff meals and other giveaways should be recorded as free of charge instead of as a zero-rupee item, so your reports can tell the difference between a gift and a sale. See discounts and free items.
Send to the kitchen
In a restaurant, items sit on the bill as pending until you send them, which is when the kitchen display picks them up. That lets you build a table order over several rounds without the kitchen cooking a half-written ticket.
Take payment
Choose the tender the customer is paying with. The methods shown here are the ones you set up in Settings, so they match what your shop really accepts. You can split one bill across several methods, and you can leave a bill unpaid on a customer account.
Print the receipt. The layout, paper width and printed lines all come from your receipt settings, and the VAT line appears only if you are VAT registered.