User Guide. Full Service and Bar. Covers all aspects of your full service business

Transcription

1 User Guide Full Service and Bar Covers all aspects of your full service business

2 Point of Sale User Guide Table of Contents Chapter 1: Staff Usage... 6 Staff Clock in/out... 6 Opening an Audit For Server... 7 Order Types... 8 Placing an Order..9 Table List 9 Dining Room Screen Order Screen 11 Order By Seat..12 Open Table Status.12 Print Check..13 Close Check...13 Multi Close..14 Split Check.14 Split Items 15 Separate All Seats /Add Joiner/ Pay Seat/ Group Seats/ Undo Split Merge Table 16 Transfer Table 16 Reopen Check...17 Change Table #...17 Server Screen Functions..17 Discounting Checks..18 Voiding Items From Open Check. 18 Taking A Phone Order.19 Understanding The Phone Order Screen

3 Retrieving Phone Order For Payment.19 Closing A Phone Order 20 Phone Order Screen Functions Changing Time On A Phone Order Changing Date On Today's Order...21 Changing Date For Future Order.21 Releasing Pending Orders..21 Voiding An Item On A Call In Order 22 Delivery 22 Prompt Order Type..22 Mapquest Assigning A Driver 23 A. Example B. Example C. Example 3.24 (Delivery) Assigning a Driver From ID Screen/Phone Order Screen..24 Payment For Delivery With Credit Card..25 Closing Delivery Orders..25 Paying Out Tips And Fees Delivery Charge Set Up 26 Delivery Charge Set Up (Continued) Delivery Charge By Zipcode 28 Driver Report..28 Special Order Options..29 2

4 A. Tax Exempt Item..29 B. Tax Exempt Sale C Miscellaneous Sale Applying a Discount Attach Coupon or Message to Check A. Have One On Me B. Attaching A Coupon/ Message To A Check C. Random Message Issuing a Gift Card Understanding Functions Understanding Functions Understanding Functions Chapter 2: Manager Functions Setting Up Employees Employee Maintenance Screen Setting Up Employee Schedulers A. Configuring For Master Schedulers B. Assigning Master Schedule For Each Day Of Week C. Creating Actual Weekly Schedule Changing Menu Prices A. Menu Items and Pricing 39 B. Price and Number Available Manager Item Void Manager Check Void Closing A Cash Drawer Assignment Reviewing Past Transactions View Backups/Transactions Outside Of Current Week

5 Chapter 3: Reports Viewing Or Printing A Sales Report Running End Of Day Reports Running End Of Week Report ing Reports Using MicroSale Printing Weekly Reports Previewing A Labor Report (Weekly or Bi-Weekly) Closing A Labor Period Chapter 4: Inventory; Restaurant Profit Maximizer Entering An Invoice Invoice Procedures 47 Printing An Inventory Count Sheet Entering An Inventory Count Trouble Shooting Your Inventory. 49 Printing An Invoice History.49 Creating A Purchase Order.50 Receiving Order From P.O...51 Receiving Order Directly To Invoice Without P.O...51 Reviewing An Invoice Later Chapter 5: House Account Operations.52 To Ring Up a Sale Tendered to House Account.52 Applying Payment to a House Account.52 To Print House Account Statements..53 House Account Statements 54 Allow 1 Free Meal per Day.54 4

6 Allow 1 Free Meal per Day (Continued).55 Free Meal Operation Procedures.56 Chapter 6: Paid Outs..57 Creating Paid Outs..57 Tips Paid Out.57 Paid In..57 Chapter 7: Credit Card Menu...58 Processing Offline Orders.58 Performing a Manual Authorization..59 Applying Tips...59 Managers Editing Tip Errors.60 5

7 Chapter 1: Staff Usage Staff Clock in/out 1. On the ID Screen, press the IN/OUT button. 2. Enter your employee number, swipe your access card, or touch the biometric reader. This will take you to the Clock in/out Screen. 3. Either Punch in or Punch Out; in some cases you will also be offered Break in or Break out. A. The left box displays the weekly shifts that have been worked. You can print this chit by pressing print time B. If you forgot to punch out, the punch out button will dim and display this message. Please go to a manager so that they can quickly and easily adjust your time. C. (Manager Function) Go to the Managers Menu Time Clock Maintenance Edit Employees Time. Adjust accordingly. Manual adjustments are displayed in red. 6

8 In Full Service configuration, an order is entered into the computer, and the check remains open until the server is ready to close it. Sales are tracked by employee through server audits. In order to be able to place any orders in the system, a server must have an open Audit. By default, Micro$ale will automatically start an audit for employees who clock in under the Server or Bartender job titles. Other job titles can also be set to start audits automatically (see Register Configuration). A manager can also open an audit for themselves or any employee from the Sales Audit screen (see Manager Menu). Opening An Audit For A Specific Server 1. Depending on your access level, go to Manager s Menu. Either swipe the manager card or type in your ID number to access the Menu. 2. In the upper left corner, click or touch the Sales Audit, then touch the first button, NOT ASSIGNED. 3. Scroll through the list of Employees to pick a Server. 5. Once this is done, it will put you back on the main ID screen. At this point, the Server can log in with his/her number to start placing orders. 7

9 Server Screen Order Types There are several different ordering options in Full Service: Start Table, Dining Room (used with table layout), Express Order, Go Order and Phone Order. The Access Phone Orders button takes you to a screen showing all of the call in orders currently in the system. From there you can add to an order, print a check, assign a delivery order to a driver, or close the order(s). For a server taking an order at a table, touch the Start Table button. An on-screen keyboard will appear. Enter a table number (or customer name) using numbers and/or letters, then press Done. The next screen will ask for the number of covers (number of customers at the table). It will then take you to the Order Screen. If the Table List feature is used, a preset list of the tables will appear, and you can access an order simply by pressing a table button from the list. 8

10 The Express Order button allows an order to be rung up and closed immediately, with payment taken at the time the order is placed. The remote ticket prints that the order is for Here. This can also be used for employee meals. The Go Order button allows a customer to come in and place an order for carryout. It is rung up and then closed out immediately, like the Express Order. However, the remote printers will print To Go on the ticket. The Dining Room button is used to access the Table Layout screen. A server can switch between sections if multiple sections are in use. The Phone Order button allows an order to be taken over the phone. The customer will give his phone number, name, and address, then press Done. The customer s last order will appear on the screen, if any, and there is a Pick Up Time and Order Type to be entered (if other than now ). When all information has been entered, touch Place Order and it will take you to the order screen to add any other menu items to the new order. Placing an Order Press the Start Table button. If the feature Enable Pre Programmed Table List is used, a list of tables will appear, as shown below. If the Dining Room Screens are in use, the Table Layout Screen will be displayed. These options are configured from the Managers Menu. The Table Lists and Dining Room Screen layouts are created in Edit Section on the Server Screen. You can use either Table Lists or Table Screens, but not both together. 9

11 Table Layout Screen The next screen will ask the number of covers. Another name for this is the number in party. This is mandatory to start the order, but it can be disabled in Register Options. 10

12 On the right of the order screen is a list of up to eight main menu Categories. If the menu has more than eight main Categories, you can touch the Display All button to view all of the Categories in a pop-up menu. When you select a Category button, the category name will show in white above the item buttons. The menu items in that Category will be displayed on buttons on the center of the screen. Sub-Categories can be setup in any main Category to help organize the menu. Sub-Categories appear as blue buttons with white text within the main Category. Order Screen To add a menu item to an order, touch a Category, then touch the button with the name of the menu item that you want to add to the check. If mandatory modifiers are set up for that menu item, a list of choices will appear and a modifier must be selected from the list to add the menu item to the order. You can also add special requests or type short instructional messages to attach to any menu item using the Attach Request button. 11

13 MicroSale allows you to enter the order on different seats. In the upper left corner of the screen are five buttons: When you entered the number of guests in the party, it automatically assigned that many seats to the check. If you ring up the order by seat, you can press the right arrow hand to scroll through each seat. Quickly and easily add more joiners when guests join their friends at the table. You can also print the check by seats. After entering the order, touch the Done button. The order will be sent to the remote printers, if any, and a button for that table # will be displayed on the Server Screen. To add an item to an existing order, touch the desired table button, and it will bring up that order. The menu items that have already been sent to the remote printers will be a different color with an * in front of them. Add the new item(s), and touch Done. Open Table Status The open table buttons will change color based on the status of that check: Beige- open check that has not been printed Blue- open check that has been printed Yellow- open check without items on the check Red- expired check (default time is 45 minutes) If your restaurant requires that the hostess opens up tables for the servers, do the following: Create a zero-priced item called Hold Table For Party. Assign it to the first category screen, and create the item button. The hostess enters the server s ID code and selects the appropriate table to open. Hostess rings up the Hold Table For Party item, and touches Done. This allows the hostess to open as many tables as necessary for each server. 12

14 Print Check Touching the Print Check button and the appropriate table button will print that check immediately without going to the Order Screen. Close Check To close a check, touch the Close Check button and then the button for the table you would like to close. This will take you to the Tender screen: If the check has not been printed yet, Micro$ale will not let you close and tender it until it has been printed. This function can be disabled in Register Options allowing checks to be closed without first being printed. Most restaurants accept forms of payment in addition to cash. This list of tenders will appear on the Tender Screen. The list can be customized in Register Setup. If your credit card processing is integrated, you do not have to enter the amount tendered for a credit card payment. Just touch the word Credit Card in the list of tenders. The credit card processing screen will load with the check information and total. Swipe the card, and touch Send. The transaction should only take about 3 to 5 seconds if you are processing online. When the transaction has been authorized, Micro$ale will print the credit card charge slips. 13

15 To add a credit card tip, touch the Apply Tip button on the Server Screen. Then select the appropriate check, and touch Apply Tip. Enter the tip amount and touch Done. Micro$ale can print a chit with the tip summary information for the server to keep track of the tips they have applied. Multi Close This function allows the server to close more than one check at a time to cash. Touch the Multi Close button, and then touch each check you would like to close to cash. The selected checks will turn green. Touch the Close Check button, and all of the green checks will be closed to cash. This function can only be used to close checks to cash. Split Check The Split Check button allows the server to move menu items between seats, and then print separate checks for each seat. Entire seats can also be moved by highlighting the seat number, and then touching the destination seat. In this example, Table 55 wants to split their check. Menu items can be moved from one seat to another by touching an item to highlight it, and then touching the destination seat. 14

16 Split Item If an appetizer was shared and needs to be split between the 4 seats, highlight the item, touch Split Item, and select how many times it is to be split. If it is split 4 times, there will then be 4 menu items each with a 0.25 in front of them. Each partial item can then be moved to other seats as needed. When finished, touch Done. Split Item between 4 People - Move 0.25 Item to Seat 2,3,&4, leaving one on Seat 1: To separate the original check into 4 individual checks, simply move the menu items between seats and press Done. This table is now split and will appear on the Server Screen as 4 separate tables, one check for each seat number. The Separate All Seats button will allow a server to print separate tickets for each seat. Add Joiner allows server to add another seat to the table when an additional guest joins that table. This can also be used to split a check onto two or more seats when the entire order was rung up on seat 1. Pay Seat button allows the server to select a specific seat to pay when a guest needs to leave early. Group Seats allows the server to select two or more seats to be combined into one check. Undo Split is used to cancel the split check to make it one check again. 15

17 Merge Table The Merge Table button will allow you to combine checks together. This is helpful when a customer wants to move to a table a friend is at, and both tables have already ordered. Press the Merge Table button. Touch the table you want to merge. Then at the top of the screen the statement Press Destination Table will come up. Now touch the table you want to merge the first table with. Next you will see a confirmation message, and a new check number will be issued. Transfer Table This function allows you to transfer open tables from one server s audit to another server s audit. This option is great for shift change overs or when a party moves to a server s section after ordering drinks at the bar while waiting for their table. Press the Transfer Table button, and log in with a manager access code to authorize the transfer. On the left side, Micro$ale will list all servers with open checks. On the right side, Micro$ale will list all servers who have open audits. Select a server from the left to see a list of their open checks in the middle of the screen. Highlight the check or checks you want to transfer, and then select a server on the right to receive these checks. In this example, Susie Server wants to transfer Table No. 41 to Billy Bartender. 16

18 After Billy Bartender is selected, the following message will appear: This is to confirm that you are transferring the check to the correct server. The check number and server name on the button will change after the transfer is complete. ReOpen Check allows you to open a check that was previously closed. Typically this button has Manager Access assigned to it. This is used when a server accidentally closes the wrong check. After it is reopened, it can be edited and printed like other checks. It must be closed again like normal. Change Table # is used to change the number or name of the table. This is used if a server makes a mistake when starting a new table and wants to change the table number or when a party moves from one table to another. Server Screen Functions List Checks will list all open checks. You can access one of these checks by touching it. This will open the check, and you can add items to that check like normal. It is recommended that this button also require Manager s Access. Show Order Time button shows the items ordered on the selected check, the time each item was ordered, and the amount of time elapsed. 17

19 List Servers brings up a list of the servers who have open audits. Highlight a name and you will be able to see that server s open tables as though you logged in with that server s ID. This is useful for a manager who wants to see a single server s checks without having to sort through the open checks of all the servers. Server Report is where you can print server audits and server history reports. Manager Menu takes you to the Manager Menu (requires proper access level). Edit Section takes you to the Table Layout setup screen where you create and edit the floor plans and table lists if using the Dining Room Screens or the Table Lists. Discounting Checks To discount a check, touch the Discount button on the Order Screen. The available discounts that apply to the menu items ordered will appear. Select the desired discount, enter a manager access code if required, and touch Done to apply the discount. Voiding Items From an Open Check To void an item from an open check, highlight the item to be voided and touch the Void Delete button. By default, manager access is required to void items. Again, a message will ask you to confirm that you want to void the item. Touch Yes, and select a reason for the void. Void reasons are tracked and printed on the void reports. Items voided from open checks will not appear on the virtual check on the Order Screen or on the printed guest checks. 18

20 Taking a Phone Order 1. On the Order Screen, press Phone Order. 2. On this Screen, (if you do not have a Caller ID interface) Type in the phone number. 3. After the number is entered, it will take you to this screen. If the number is saved in the system, the Customer s name and/or other information will be displayed. Most of these fields are not required to place a phone order. It simply lists a variety of options. Understanding the Phone Order Entry Screen: The Production Time is previously set depending on your average cook times. When the orders back up, this time will increase. Press the blue buttons Pick or Ready In to enter in a time. When Ready in is chosen, the appropriate time that it is ready will display in the box where it says NOW. This screen can be used for Preorders, deposits, and accessing the customer database. 4. After the phone number is entered you can then press PLACE ORDER. Retrieving a Phone Order for Payment 1. On the order screen, press Phone Order. 2. Then press Access Phone Orders. 3. On the Phone order List Screen, press the button on what you would like to do, then press the phone order. For example, if you wish to cash it out, press TENDER ORDER then select order to close. After pressing Tender, it will take you back on the order screen to confirm the order. Then cash out regularly. 19

21 Closing a Phone Order 1. Log in with your server number 2. If you are on the table layout screen, click on the Server Menu button 3. Access the phone order in one of two ways: a. From the Server Screen touch the Access Phone Orders button. b. From the Order Screen touch the Phone Order button, then select Access Phone Orders. 4. Touch the Tender Order button at the bottom of the screen. 5. Touch the street address for the call in order that you wish to close. 6. At this point you may add items to the check, or simply touch the Tender button to finalize the sale with appropriate payment type. Phone Order Screen Functions: o List Delivery Only- Lists all the delivery orders. o List Pickup Only- Lists all the pickup orders. o List Pick Up Orders By Time- Lists all the orders by the earliest to the latest. o List All- Lists all the orders (Delivery and Pickup) o Print Open Orders- Prints all the orders that have not been closed out. o Release Order- To release a future order. o Print Order Slips-Reprints all pending orders for the specific employee selected, usually a driver. o Assign Drivers/Get Directions- Assigns drivers to the existing delivery orders, and allows you to get directions to their delivery locations. o Close to Cash- Close orders to cash only. Can close several orders out at a time. o Tender Order- Closes the order and accesses the amount tender screen. o Edit Order- Allows you to edit an existing order. o Driver Sales Report- Lists all the orders and the drivers assigned to them. 20

22 Changing Time on a Phone Order Touch the existing time in the PKUP/OUT field for the order you need to edit. A window will appear to select the appropriate hour, then minutes with AM or PM. Changing Date on Today s Order Touch Access Phone Orders and then Show Todays Pending Orders. Touch the PU/Date field for the order to edit, and a calendar appears. Select the proper date for the pickup or delivery, and touch Accept and Exit. Changing Date for Future Order Touch Access Phone Orders and then Select Date Pending Orders button. Select the starting and ending dates for the order(s) you need to edit the date. Touch the PU/Date field for the order to edit, and a calendar appears. Select the proper date for the pickup or delivery, and touch Accept and Exit. Releasing Pending Orders A red Release Orders will flash on the screen when it is within the default minutes of the pickup. You must touch Release Orders to allow the orders to print. If your restaurant has a Back Office terminal, Pending Phone Orders are automated. It will release and print them automatically. If a pending order is going to be picked up earlier than the original time, touch Release Order and then touch the appropriate phone order to send to the kitchen. When the customer arrives to pick up the order and pay, touch Access Phone Orders. 21

23 Voiding an Item on a Call in Order 1. To void an item on a call in order, press Access Phone Orders then press the phone number or address of the order without pressing Tender Order first. This will allow you to save the order for later retrieval from the call-in order list. 2. Highlight the item that needs to be removed from the order then press Void Delete 3. A pop-up will state a managers approval is required. Select Yes to proceed. 4. Have a manager enter their code and press Ok 5. Select a void reason or select keyboard. 6. The items will show as being voided. Delivery If your restaurant does Delivery, do the following: Go to Managers Menu, Register Setup, Register Options By Terminal. Touch Menu/Credit Cards button, and check Accept Tips Internet Connection under Credit Card Options. Remember to touch Save. (Must be done at each terminal.) If the restaurant pays the driver for each Delivery, a Delivery Payment Amount should be entered. The Phone Order Default in this example will be Pick Up. The other option default is Delivery. Prompt Order Type A Prompt Order Type can be checked to force the Pick Up or Delivery prompt to be answered before each order. The Minimum Delivery Amount disables the transaction from being completed if the minimum amount is not reached. When the Phone Order button is touched, you will then be able to start a new phone order or access existing phone orders. 22

24 Map Quest MicroSale is integrated with Map Quest at no extra charge. If programmed, this will work automatically after you enter your customer s address. If this is not set up you may either contact your software provider or follow the steps below. 1. Go to M$CD 2. Click on Install Files, Interface Install Files, and MapQuest. 3. Read M$ MapQuest Setup.dat 4. Verify that you have Microsoft. Net installed. If not, install that first to create necessary directories in Windows. 5. Create a new folder to install MapQuest exe files 6. Make the new folder as c:\ WINDOWS\Microsoft.NET\Framework\v \windows components. You can install from here. 7. Run 3 Steps in MapQuest Install Files 8. Run Step 1, Step 2 and Step 3 9. Configure MapQuest in MicroSale 10. In MicroSale, go to Register Setup, Register Options By Terminal. Check Enable Call In Orders and Enable Drive Directions, and click Save. 11. Repeat this at each MicroSale terminal. 12. Test a Phone Order Assigning a Driver In Quick Service, any employee currently on the clock can have orders assigned to them for delivery. In Full Service, employees must have an open audit to have delivery orders assigned to them. There are 3 ways to assign drivers. Example 1: Someone took a phone order, and incorrectly entered it as a Pick Up. You want to change that to a Delivery order. Access Phone Orders and touch Pick Up for that customer under the Order For column. It will ask, Change to Delivery Order? Touch Yes to change it from Pick Up to Delivery. The Driver Assignment List will appear. Touch the driver that will deliver the order. 23

25 Example 2: Access Phone Orders, and touch Assign Driver/Get Directions button at bottom of the screen. All Delivery orders with unassigned drivers appear on the screen. Highlight the correct ticket, and touch Assign Driver button. Touch the name of the driver that will deliver the order, and touch Save. Example 3: At the ID Entry Screen, touch the Assign Driver button at the top of the screen: The Driver enters his/her ID number. Either scan the bar code from the ticket, or use the keyboard to enter the ticket number. That ticket # is now assigned to the delivery person. Touch Exi to finish. (Delivery) Assigning a Driver from ID Screen/Phone Order Screen A. 1. On the ID screen, touch the Assign Driver button. 2. Enter the ID number of the driver who will be assigned to the check. 3. Touch OK when done. 4. Type in the check number and touch Enter, or scan the barcode on the receipt to retrieve the check and assign it. 5. Touch Exit to save changes. B. 1. Log in with your server number to change order type from pickup to delivery and assign driver. 2. If you are on the table layout screen, click on the Server Menu button. 3. Access the phone order in one of two ways: a. From the Server Screen touch the Access Phone Orders button. b. From the Order Screen touch the Phone Order button then select Access Phone Orders. 4. Touch the Order For field for that specific phone order. 5. When asked if you want to switch the order from Pickup to Delivery, touch Yes. 6. Touch driver name to assign the order. 7. Touch Exit when finished. 24

26 C. 1. Access Phone Orders and touch Assign Driver/Get Directions button at bottom of the screen. 2. Highlight the correct ticket, and touch Assign Driver button 3. Touch the name of the driver that will deliver the order, and touch Save. Payment for Delivery with Credit Card With Delivery, you may have the option to take credit cards over the phone when taking the order. This ensures payment and prevents your drivers from having to take PDAs on delivery runs. Card Not Present options are available for payments over the phone. Go to Managers Menu, Register Setup, Register Options By Terminal, Menu/Credit Cards, Credit Card Options. Depending on how you have it set up, this will require the employee taking the credit card number to also get the CVV, zip code, address or all of these. Closing Delivery Orders Touch the Tender Order button at the bottom of the screen, and then touch the customer s Street information for the order you need to close. Note: If the Name column is touched, you cannot access the order. In a Quick Service application, the Cashier assigned to the drawer will collect the money from the driver. Then pay out the tip if the driver had charge tips. In a Full Service application, the Drivers are responsible for closing their own checks. Driver s sales are reconciled at the end of their shift: On the Server screen, touch the Server Report button at the bottom of the screen, and then touch Server Audits. The audit can only be closed by management with access. 25

27 Paying out Tips and Fees In a Quick Service application, the cashier assigned to the drawer will collect the money from the driver. When the driver s shift is over, the cashier will pull the total charge tips and delivery fees for the driver from the drawer. Tips Paid Out will be used to record the deduction. In a Full Service application, the drivers will have their own audit and are responsible for closing their own checks. Driver s sales are reconciled at the end of their shift: On the Server screen, touch the Server Report button at the bottom of the screen, and then touch Server Audits. The audit can only be closed by management with access. Charge tips and delivery fees will be deducted from the driver s net cash due. Delivery Charge Set Up In Version and above the Delivery Charge function works slightly different than before. The charge will now be applied based on the customer s zip code. This change allows for restaurants and customers to both know if the delivery is possible before placing their entire order. The following are directions for setup: 1) Log into the Managers Menu 2) Click the Delivery Gratuity Maintenance button 3) If you have a delivery charge already created then you may use that otherwise the following instructions will create a one: 26

28 a. Create a name for the delivery charge (i.e. Delivery Charge) b. Select the Type as Charge Amount c. Enter in an amount (i.e. 5) d. Select an Access Level (i.e. Cashier) e. Select the Category as Service Charge f. Change the Sales Tax to 0 g. SAVE 4) Click the Discount Events button a. Type a zip code that your store will deliver to within the Discount Search field. b. Select the checkbox next to your Delivery Charge discount c. SAVE 5) Go to Register Options by Terminal a. On the General tab select the checkbox for Prompt Order Type as well as Enable Delivery Charge b. SAVE 27

29 Delivery Charge By Zip Code recognizes the code; it will automatically put the charge on the virtual check. Once the check is printed, the charge will go to the bottom of the receipt with the total. If the zip code is not recognized, an Out of Area message will appear. Driver Report Version (and greater) offers a new Driver Report, located on the phone orders screen. Accessing the Driver Report 1. Touch Option Menu 2. Touch Driver Sales Report 3. Touch the Employee on the list 4. From here, you may edit fields of the report 28

30 Special Order Options A. Tax Exempt Item 1. Log in with your Server number. 2. Start check. 3. Select items. 4. Touch the Tax Exempt button at the bottom of the Order Screen. 5. When asked to Exempt Sales tax for Single Item, touch Yes. 6. Touch item to exempt. B. Tax Exempt Sale 1. Log in with your Server number. 2. Start check. 3. Select items. 4. Touch the Tax Exempt button at the bottom of the order screen. 5. When asked to Exempt Sales tax for Single Item, touch No. 6. When asked to Exempt Sales tax for Entire Check, touch Yes. C. Miscellaneous Sale 1. Log in with your Server number. 2. Start check. 3. Touch the Misc Sale button at the bottom of the order screen. 4. Select a department for the Misc Item. 5. Type a name for the Misc Item. 6. Touch Done. 7. Enter price for Misc Item. 8. Touch Done when finished. 29

31 Applying a Discount 1. Ring in all items for the order. Then press the Discount Button. Choose the appropiate Discount. (Accessibility to this screen will be determined by job code.) If you accidently choose the wrong discount, simply highlight the discount on the virtual check and press VOID/DELETE. 2. Then, cash out regularly. Attach Coupon or Message to Check A. Have one on Me: 1. In Discount Maintenance click on the button labeled Have One on Me Menu. 2. In the Name field, type in the name for the coupon or message. 3. In the field labeled Access Level, select the access level required to use this coupon/message. 4. Type the coupons message into the field labeled Coupon Description. This is the coupon message that will display on the customer receipt. 5. Type in a barcode number into the Link Code number if you would like a barcode for the coupon/message to print on the customer receipt. 6. Touch Save when done. 30

32 B. Attaching a Coupon/Message to a check: 1. From the Order screen, touch the Attach Coupon button at the bottom of screen. (If you don t see Attach Coupon button, it can be added.) 2. Select the reason for the coupon from the list of available reasons. 3. Select the coupon from the list of available coupons. C. Random Message: 1. To have MicroSale automatically attach a coupon/message to a check then first create one from the Have One on Me Menu. 2. Next, go to the Messages Menu and touch the button labeled Random Messages/Coupons. 3. In the Transaction Events field, type in the name you would like to give this event. 4. Next select whether the event will be applied to all registers or individual registers. 5. In the Transaction Frequency field, type in the frequency in which the coupon should print. (i.e. a frequency of 1 would mean that coupon/message prints on all checks, a frequency of 2 would mean that the coupon/message prints on every other check.) 6. If you would like to attach the message/coupon to a timed event then select an event from the Timed Event field. 7. In the Select type area, check the box next to all messages/coupons that you would like to see associated with this random event. 8. Touch Save when finished. Issuing a Gift Card 1. On the order screen find the category where the gift card buttons are located. If the category is not displayed, press DISPLAY ALL to view all categories. 2. Press the New Gift Card button. 31

33 Understanding Functions: Apply Tip allows a server to apply tips to their credit card charges. Attach Coupon allows a manager to attach a coupon to a receipt for the guest to use on their next visit. (See Discount Maintenance to set up.) Attach Credit Card will allow you to store a customer s credit card information when starting a transaction without having to get an authorization number. Attach Discount allows you to discount the sale immediately. The Change Item button is used to change the menu item to another within the same category. If modifiers are attached, it will only change the menu item while keeping the modifiers as previously selected. Check ID will allow the bartender to check the customer s age prior to serving alcohol. When Check ID is selected, it will show Enter birthday month, day and year. Simply swipe their driver s license, and customer s age displays on the screen. Course Lines are used typically in Fine Dine restaurants that serve meals by the course. The course lines can be programmed in Register Setup, Misc Setup-Terminal Groups Etc. This will print the order to the kitchen by courses if items rung up appropriately. Customer Name will allow the server to type the customer s name at the beginning or end of the transaction. The customer s name will display at the top of the order. Discount Card provides access to discounts that can only be applied to the check using magnetic cards. This is great for a VIP club whose members get a special price. Fire Order allows the server to send a fire chit to predetermined remote printers when they are ready for the next course. They can also type a short message to print on the fire chit if you turn on the Register Option Enable Fire Order Instructions. The Frequent Diner button allows access to the frequent customer reward functions. Gift Card Balance allows you to swipe a gift card or enter the account number to query the account balance or add a memo to an individual account. 32

34 Gratuity allows a gratuity to be added to a check. These are set up in Discounts Gratuity Maintenance on the Managers Menu. Guest Services allows servers or cashiers to access special coupons that a manager has stored for customers to claim on their next visit. Each coupon can only be printed once before it will be deleted. Intercard is used at entertainment centers as play cards for several different games. Item To Go allows a menu item to be tagged To Go when it prints on prep tickets. The Keyboard button will allow you to type a short message to be attached to a menu item. This will bring up an on-screen keyboard. Type the message that you want to attach, and touch Done. This is helpful when unusual instructions need to be carried out for a particular menu item. Managers Menu takes you to the Managers Menu if you have appropriate security level. Meal Periods allows you to switch between menu meal periods for cafeteria style menus. Member Reward works with Golf and Country Clubs with Frequent Diner rewards for members. Message To Manager allows servers to type a message to the manager who may not be on site at that time. When the manager signs in, they will see the message. Misc. Sale allows you to ring up items that are not on the regular menu, perhaps a specially requested food or drink item. When you touch the Misc Sale button you must first pick a department to track the sale. It will then bring up an on-screen keyboard. Type in a name for the miscellaneous item, and touch the Done button. This will bring up a number keyboard. Enter the price of the item, using the decimal point, and touch Done. Open Drawer will open the cash drawer if logged in with appropriate security level. Paid Outs allow paid outs to be recorded in the system prior to the Daily Closeout. PLU Look Up. Here you can use a Product Look Up number to ring up a menu item. PLU numbers are saved in the Barcode field on the Menu Items and Pricing screen. 33

35 Print By Seat will automatically print the items on the check by seat number. Release Holds will release a transaction that had been placed on hold, such as the sale was rung up and customer realized that they left their wallet in the car. The Reprint Receipt button reprints the last check that was printed at that terminal. Resend to Kitchen allows you to reprint an order to the remote printers. Review Order will take you to a screen that shows the entire order with separate columns for each tray. You can freely move menu items from one tray to another by touching an item and then touching a different tray where you want to move the item. Show Menu List. Every item programmed will display here. This allows you to ring up menu items that are not attached to buttons. Touch the item you want to add to the order. Show Recipe will display a stored recipe or procedure. This is set up under Menu Items and Pricing under the Recipe button for that particular menu item. To see the stored recipe, touch the Show Recipe button, and then the desired menu item. This is helpful for bartenders to look up a recipe for a special drink or for new employees to familiarize themselves with what is included in a particular menu item. Sundrop is a Loyalty program. Cashier just has to enter the customer s phone number. After they join, Sundrop communicates. Tab Deposit allows a guest to leave before the rest of the group by paying only his portion of the tab ($20). When the entire check is paid, his portion is applied appropriately. Table Tent function works in conjunction with the Table Tent options under Register Options, Printing/Cash Drawer so the server delivering the food to the table can match the proper table number to the ticket. Tax Exempt button removes the sales tax for a single item or the entire check, as needed. Time Clock allows quick access to the time clock without having to exit to the ID Screen. If using the Time Clock feature, employees must clock in/out to track hours worked for payroll. 34

36 Chapter 2: Manager Functions Manager functions require a manager password for access. Some of these functions happen within the ordering process but many require logging in as a manager and using the Manager Menu. Manager cards are a more secure way to enter manager codes. Swiping a card keeps the manager code from being identified. The cards can also be temporarily handed to a trusted cashier if needed to complete a function and then returned without giving the cashier future unauthorized access to management functions. Enter your manager number and press Managers Menu. This screen will allow you full access into the system. Here you can do everything from adding employees to checking reports. Setting up Employees 1. Press Employee Maintenance 2. A screen will appear for Employee Maintenance or Change Access. Employee Maintenance is used for adding employees and editing information. Change Access is a quick way to change an employee s ID number. 3 Press Employee Maintenance. 35

37 Above: 1. Fields to create an Employee. Fill out necessary information to create an employee profile. The employee ID is the access number. Either type in a number or swipe a mag card to assign. 2. After the above is filled out, press a blank field in the Job Titles. A drop down arrow will appear, then you can put in different titles with pay along with whether the job title is hourly or tipped. 3. Current Employee will show all employees stored in MicroSale, press the down arrow and select an employee to edit data. This screen is General Data. Misc Information includes hiring dates, notes, marital status, etc. 36

38 4. The base access level determines the level of access into the system. MicroSale runs on a 0-9 level scale. 0 access only allows clocking in and clocking out; this could be used for cooks. The higher the number, the more access into the system. The primary access number should be the same as the Employee ID. The secondary access level is a back up. For example, the employee s primary is a card however the card was forgotten or lost. Use the secondary number to access the system. 5. Click the desired buttons to view employees status 6. This button is for higher management. If you would like your management to be sure to put in certain fields, you can make them mandatory. Meaning, the manager cannot exit this screen until the information is inserted. Setting up Employee Schedulers A. Configuration for Master Schedules Go to Manager Menu, Register Setup, Register Options, Menu/Credit Card. Put a check mark on Enable Scheduler and Save. Make sure that all employees have a Job Title assigned in Employee Maintenance on the Managers Menu. Exit to Managers Menu. Go to Options List and select Employee Scheduler. Click on the Configuration tab at the top of the screen. In the General box, select the first day of week from the drop-down. Enter the first hour to display and the number of days to keep daily schedule. In Time Clock Restrictions box, tell how many minutes before and after scheduled time that employees can clock in and out. Display Under Age On Schedule must be set to 18 to make report print properly. If you have under age employees, you can fill out the Use Age Restrictions information box. If your restaurant is open after midnight, put a check mark on Show next morning hours. Click on the File tab at top of screen, Save and Exit. 37

39 B. Assigning Master Schedule For Each Day of Week It goes to a screen with a calendar. Select appropriate day to build a schedule. (At the top of the screen it shows the date and day of week you are working on.) Do the following to set up a Master Schedule for Monday thru Sunday: Click on Select Job Code tab at top of screen, and choose the appropriate Job Title. Touch the next available blank field under Position, and the Job Title will automatically fill in the blank. Click on the appropriate starting time across from that Job Title and drag to the ending time for that shift. If you have more than one day of the week where the Master Schedule would be identical, do the following to copy all details from one day to another: Click on File tab at top of screen, Master Schedule, Load Master Schedule. Select the day of week where you already set up a schedule that you wish to copy to another day. Click File, Master Schedule, Save As Master Schedule, and select the day that you wish to copy that schedule to. Micro$ale will ask Do you want to overwrite the previous Day Master Schedule? Yes or No Touch Yes. Repeat steps for each additional Job Title that you would need for that day of week. Click File, Master Schedule, Save As Master Schedule. C. Creating Actual Weekly Schedule In the Employee Scheduler, select the date for the Monday that you need to begin your schedule. Click on File tab at top of screen, Master Schedule, Load Master Schedule, select Monday. (Master Schedule for Monday appears on screen.) To add additional rows for more employees for that day, click on Row tab at top of screen, and Add Row. To delete a shift, left click and then right click on the Job Title to delete. MicroSale will ask Remove Shift? Yes or No Touch Yes. To add the employee names, click on Select Job Code tab and select the appropriate Job Title for that employee. All employee names with that Job Title will display on the left side of screen. Left click on the employee name, then left click on the blue shift schedule for that employee. The shift info turns yellow with the employee name and scheduled time in and out. Repeat steps 2 5 for each day of the week. 38

40 Changing Menu Prices Menu prices can be easily changed with manager access. Regular menu item prices can be changed at the store, but do require a keyboard. Go to Managers Menu Menu Maintenance Menu Items and Pricing. You can search for the appropriate item by name or by category. To search by category, touch the drop-down beside Category/Sub Cat. Select the appropriate category for the item, and touch Category/Sub Cat in the grey box (nothing obvious happens). Touch the drop-down beside Show All Items. Now only the items linked to the category you selected will be displayed. Select the appropriate item, and simply enter the new price on the Regular Price field. Touch Save. If this item uses shift prices, the Regular Price field will be.00. You will enter the appropriate prices in the orange Shift Pricing box at the bottom of the screen. For example, Draft Bud is sold as 12oz and 24oz. On Price Level 1 enter the price for 12oz, and on Price Level 2 enter the price for 24oz. Touch Save. There is a second option for making price changes: Go to Managers Menu Menu Maintenance Price and Number Available Most prices should be in the white box. Click on the price so that there is a dotted box around the number. Then type in a new price. (there will not be a curser) For the 0 prices, this usually means the price is based on a Shift Pricing. For these changes, click on the 0 price, then beside will show the shift prices, as you can see here is shift 1 and 5.49 is shift two. If you don t want to scroll through the entire list of menu items you can narrow your search by menu category. 39

41 If changing prices within a category you must save changes before switching categories or your changes will be lost. You may also increase ALL prices in a category by a set dollar amount at one time by entering a quantity in the Increase by $ and then pressing Update Prices. You can also Decrease the $ by putting a negative in front of the number. When changes are complete and have been saved press Exit Manager Item Void 1. To void an item on a call in order, press Access Phone Orders then press the phone number or address of the order without pressing Tender Order first. This will allow you to save the order for later retrieval from the call-in order list. 2. Highlight the item that needs to be removed from the order then press Void Delete 3. A pop-up will state a managers approval is required. Select Yes to proceed. 4. Have a manager enter their code and press Ok 5. Select a void reason or select keyboard. 6. The items will show as being voided. Manager Check Void 1. To void an entire check that was previously closed, Manager must enter their code and press Manager Menu. 2. Touch Void Check on the Managers Menu. This brings up all the closed checks for the day. 3. Touch the check you need to void, and the virtual check appears on the screen with each individual item. 4. Press Void Check button at bottom of the screen. 5. It asks Press Yes To Void This Check? Press Yes 6. Select a reason for the void. 7. It asks Print Voided Receipt? Press Yes or No. Select appropriate answer. 40

42 Closing a Cash Drawer Assignment Step 1: Go to Managers Menu Sales Audit Click Cashier/Bartender s Name Press Yes Close Audit Step 2: Go to Managers Menu Sales Audit Enter Audit Cash Deposit Press the zeros of the cash deposit line Enter amount Step 3: Review that the deposit amount is correct and press Save Reviewing Past Transactions Transactions from anytime in the past can be reviewed to verify what a guest ordered or to find out which server took a guest s order. 1. From the Manager Menu press Transaction Review 2. The Transactions Review screen will currently show the current date (the day s date) and EOD dates from the current week. * If you want to search for tickets closed on the current date select one of the search options in the Search Criteria box. 41

43 * If you need to search for a date outside of the current date or the current week press View Backups 1. Pressing View Backups brings up the list of closed weeks to choose from. Press a week date to continue. 2. The dates of the chosen week are now available to search. (screen shots below) 1. To search for a guest name for the selected date press Table/Tab Name in the Search Criteria box. **Type in the guest name. Matches must be exact. 2. The results will be listed by order type, cashier name and the time of the order. Press the order you wish to view. 3. Review the ticket as needed. If this is not the order you wanted press Exit and search again. 42

44 Chapter 3: Reports Viewing or Printing a Sales Report 1. Press Reports Menu 2. Press Sales Reports 3. View sales information. If a printout is desired press the Print Sales Report button Running End of Day Reports 1. Make sure there are no open transactions by checking the Phone Order screen. 2. If open tickets are found, close tickets or save for a later date. 3. Close all Sales Audits and no cash drawers should be assigned. 4. Press Daily Close (on Managers Menu) 5. Enter the dollar amount of your deposit for cash on Bank Deposit 1. If more than one deposit, enter the amounts on the appropriate lines. 5. Compare your deposit amount with Cash To Account For. (The over/short amount will be displayed on the bottom in red. (Below is a screen shot of what you should be looking at) 6. Press Close Daily Sales 7. Press Yes if you are sure 8. Confirm the sales date 9. Press No unless you want a Daily Sales Mix printout 10. From the Managers Menu press Reports Menu and then Daily Sales Summary 11. Select the date 12. Print the report then exit 43

45 13. Next press Balance Sheet item in the top menu 14. Select the day s beginning and ending date and press search. (A 1) 15. Print the report and exit. (A 2) End of Week End of Week (EOW) should be run after Daily Close on the last day of your business week. Before servers are assigned to a Sales Audit, the next morning check to see that the EOW has been run. Checking to see if an EOW has been run 1. Press Reports Menu 2. Press Sales Reports 3 No sales should be found. WTD sales should read If there are WTD totals on the report you need to complete an End of Week Steps to Run an End of Week (EOW) 1. Press Reports Menu 3. Press Weekly Close Out 4. Weekly Sales will be closed 5. Repeat the steps to view a Daily Sales Report (previous page) and verify there are not any current WTD Sales 44

46 ing Reports using MicroSale MicroSale has the ability to reports to any designated address(s). These documents will be sent as *.PDF attachments. 1. You will need an always on internet connection on the computer that you will be accessing the reports from. 2. You must setup an active Gmail account on that machine using Outlook Express, Outlook, Thunderbird, or any other Windows compatible POP application. When setting up your account go to Forwarding & POPMAP and make sure you check Enable IMAP. 3. In MicroSale, go to Register Setup, Misc. Setup-Terminal Groups Etc., and in the E- mail Sales Data To line, enter all addresses that you would like reports to be sent to, and Save. 4. Click on Default Gmail and it fills in some information automatically. 5. Change User Name and Password to your Gmail User Name and Password, and Save. 6. Next you must Select Reports To by putting a checkmark in appropriate boxes. Most customers start out with Balance Sheet and Batch. Click Save. 7. Click Exit, Register Setup, Exit To Windows and restart MicroSale to allow it to make changes to the registry. 8. Each person on the list will get the Daily Close. If you execute other reports, such as Close Time Records for Payroll, that report will go to everyone on the list also. Printing Weekly Reports 1. Press Reports Menu 2. Press Daily Sales Summary 3. Change the date to the week you wish to view 4. Once the week date has been chosen the report on screen will update and can be printed. There are also numerous weekly reports available on the top menu bar for Labor, Sales Mix, Sales by Period, etc. 45

47 Previewing a Labor Report (Weekly or Bi-Weekly) 1. Press Reports Menu 2. Press Time Clock Reports 3. Choose Preview Time Records 4. Choose the dates to preview and press Search 5. Preview the report and print if needed Closing a Labor Period 1. Choose Reports Menu. 2. Choose Time Clock Reports 3. Press Close Time Records 4. Choose the dates of the labor period and press Search 5. ALL CHANGES WILL BECOME PERMANENT! Press Yes if you wish to proceed 6. Labor period is closed and is available to print or exit Chapter 4: Inventory; Restaurant Profit Maximizer (Optional Module) Entering an Invoice 1. Go to the Managers Menu 1. Press Options List 2. Press RPM Cost Analysis 3. Press P.O.s and Invoices 46

48 4. Choose a vendor 5. Press Load New Order 6. Press P.O. Number to generate a P.O. number 7. Enter the invoice number in the space provided 8. Enter the order date 9. Enter the delivery date 10. Enter the quantity of items received in the received column 11. Change the price in the price column if the current price is different than the historical price. (A) 12. When the order is complete press Order Received (B) 13. An Order Saved message will appear followed by a blank P.O. screen for your next invoice if needed 14. Press Exit when you are complete 47

49 You do NOT want to press the Save P.O button. That saves the P.O. to recall later. The Order Received button saves the order to inventory You cannot enter a purchase invoice for the last day of the business week. Deliveries entered for the date of your EOW interferes with the beginning and ending inventories. If you receive a delivery on the date of your EOW, record the delivery date as the day before your EOW. Printing an Inventory Count Sheet 1. Press Options List 2. Press RPM Cost Analysis 3. Press Print Inventory Sheet 4. Press Print again after the virtual paper appears Entering an Inventory Count 1. Press Options List 2. Press RPM Cost Analysis 3. Press Inventory Counts 4. Select the dates; include the date of the last inventory then press Search (Choose Sat. to Sat. dates) 48

50 5. Enter the inventory counts in the Quantity columns. When finished press Save then Run Costs, then Print. The print out will print your completed inventory with a summary detail for each Group and a total food costs. Trouble shooting your inventory: If your food cost is a low number you may not have put in an invoice for the week If you food cost is a high number check to see if an invoice was entered twice Check your inventory entries to ensure the correct numbers are in the correct columns Check that the prices of the items are correct Printing an Invoice History After all of your invoices for the week have been entered it is wise to view/print an Invoice History Report to verify all of the invoices have been entered. Not viewing/printing your Invoice History will allow invoice inaccuracies to affect your food cost. 1. Press Options List 2. Press R.P.M Cost Analysis 3. From the top press Printing Menu, then Select Print Invoice History 4. Enter the date range for the week of inventory then press Print all Vendors 5. Review the invoices listed and ensure they are correct. 49

51 **If you find an invoice is incorrect return to the P.O.s and Invoices screen. To correct inaccuracies select the invoice by using the drop down menu. Once you have the invoice you can make the necessary changes: Change the invoice date Change/Add/Delete any item quantity or price Save the invoice when complete, or if the invoice is a duplicate press the RED delete button. Print an Invoice History again to check the corrections. (Note: Purchase Orders are NOT mandatory. You may skip this step if not needed.) Creating a Purchase Order 1. Select Vendor from preset choices. 2. Touch Load New Order 3. Touch P.O. Number box, and it will create the P.O. # using the date plus a sequence # at the end. 4. Order Date will default to today s date. 5. Delivery Date automatically is 2 days after the order date. (if incorrect, insert correct date.) 6. Enter On Hand amount for the products listed. ( Par = minimum stock level.) 7. Based on the minimum, it will figure the amount Needed. If necessary, change the needed amount to be correct. 8. The Purchase Order total will be listed on the bottom right of the screen. 9. When the P.O. is complete, touch the green Save P.O. button. ( Note: MicroSale can also create projected P.O. s based on sales.) 50

52 Receiving the Order from P.O. # 1. Find the Purchase Order by selecting the drop-down beside P.O. Number. Highlight P.O. # and the order will come up. (Another way to pull up the P.O. # without knowing the number, select by Vendor. Use the drop-down arrow beside the P.O. # and the Purchase Orders open under that Vendor will appear.) 2. NOTE: An invoice # must be entered in order to post the invoice as a purchase. 3. If products are the same as on Purchase Order, put in the invoice # from Vendor and select Order Received button. 4. MicroSale will ask if you want to update inventory prices, and then Save the invoice. This will automatically be posted as a purchase. 5. If you need to edit the invoice, enter invoice # and change the item in the received column and it will update the invoice. 6. Use Misc Purchase button to make a purchase from someone other than the Vendors listed and an item from other than the inventory list. Enter Product Name, Category, Quantity Purchased and the Price of item. Select Save. Receiving Order Directly to Invoice Without A P.O 1. Select Invoices tab 2. Select Vendor for your delivery 3. Enter Vendor s Invoice # 4. Click on Delivery Date field and select today s date. 5. Scan the item s barcode on the Case in the Product Code field. 6. MicroSale will ask how many of those? Enter the quantity of cases or units received for that item, and select Done. 7. After all items received are scanned onto the invoice, select Order Received. 51

53 Reviewing an Invoice Later 1. Select P.O. s and Invoices button 2. Select appropriate Vendor 3. Touch drop-down beside Invoice Number and select proper invoice #. (The invoice opens on the screen.) 4. The Invoice total shows on the bottom right of screen. 5. The invoice can be printed by the Print Order button Chapter 5: House Accounts Operations To Ring Up a Sale Tendered to House Account 1. Ring up the transaction as normal. 2. Finalize the sale to House Account MicroSale will ask you to swipe the House Account card, or enter number manually. Swipe the card, if available. Touch Accept Amount Applying Payment to a House Account 1. Enter Manager # and OK 2. Select Express Order 3. Select the category button that the Apply Payment button is assigned to. 4. Select Apply Payment button. (A window will pop up asking you to enter the amount of the payment.) 52

54 5. Enter dollar amount they are paying including decimal point, and touch Done. 6. Select Tender button and it will take you to the payment screen. 7. Select Tender type that they paid with, such as Cash or Credit Card (Not House Account ). The Account Payment screen will appear. 8. Swipe card or enter account # manually. 9. Enter dollar amount paid. 10. Select Process button To Print House Account Statements Manager Menu, Gift Certificate/House Account Select Reports/Utilities button on bottom right of the screen On top right of screen, select House Account to print only those statements Select Print Account Statements This section gives you other information and options. The buttons in the red area allow you to reset account activity such as purge expired accounts and remove inactive credit cards. 53

55 House Account Statements Manager Menu, Gift Certificate/House Account Select Reports/Utilities button on bottom right of the screen On top right of screen, select House Account to only those statements. Select Statements button at bottom of the screen (Note: An address must be assigned to each House Account you are ing the statement to.) MicroSale will ask All Statements Send? Select Yes Allow 1 Free Meal per Day This concept works well for allowing each employee to get one free meal per day, but no more than one. First you must create a House Account for all employees. It is important to put a check mark on Pre Paid Balance Only if the employees are required to pay up front each month prior to being able to charge their account for their meals. See House Account below: Next go to Managers Menu, Register Setup, Register Options By Terminal, Time Clock/Misc. Put a checkmark on Enable Employee Discount Limit. This will allow the employee to get one free meal per day, but limit them to only one. See screen below for this option to check: 54

56 Go to Managers Menu, Discount/Gratuity Maintenance to create the discount that you will use to give the employee a Free Meal. Name: Employee Discount, Type: Discount Percentage. Amount: 100, Access Level: Server and Category: Discount. Max Amt Allowed Per Trans. =.00 Items Needed to Match Per Trans. = 0 No Checkmarks Discounts/Coupons Match With: Put checkmark on Department Name and assign all departments. Touch Save. (See sample Employee Discount below: 55

57 On the Employee Discount Setup screen, touch Discount Events button. Touch the dropdown arrow under Discount Search and select the Employee Discount. Put a checkmark beside Employee Discount and touch Save. Operation Procedures Ring up the items on employee s tray. Touch Discount It shows Daily Employee Discount Limit. Touch Yes. Swipe Employee s Card It automatically gives meal Free by discounting 100% of the total. Press Tender, Cash and Accept Amount. When the Daily Close is executed, it resets the Free Meals for the next day. If Cashier tries to give an employee more than one Free Meal in the same day, it shows Discount Used on the screen. Only one Free Meal allowed per day for each employee. 56