Selling and shifts
For cashiers and waiters: from opening the shift to the Z report.
28 topics
- Open the shiftThe first thing of the day: open the shift and enter the money in the drawer.
- The tillThe parts of the selling screen and what each one does.
- Adding items to the ticketAdd an item by tapping it, by searching, or by barcode.
- The keypadHow to use the keypad for quantities, barcodes, prices, discounts and cash.
- Selling by weight and lengthSell cheese by the kilogram or fabric by the metre — set the product up once, then type the weight at the till.
- Sizes and extrasItems sold in sizes (small/medium/large), with extras (an extra shot, oat milk) or with ingredients that can be removed.
- Selling serial and batch itemsA phone sold by its serial number, a medicine sold from the lot that expires first — and both printed on the receipt.
- Changing items on the ticketChange the quantity, add a note, discount, gift, void or remove an item on the ticket.
- Discounts and service chargeA discount on one item, a discount on the whole ticket, a service charge, and how VAT is worked out after them.
- Payment: cash, card, wallets, and paying with more than one methodTake payment by any method, give change, and split a payment across two methods.
- Selling on accountSell to a customer who pays later; the amount is booked as their debt.
- The receipt and reprintingWhere and when the receipt prints, seeing it on screen, and printing another copy.
- The customer displayA second screen facing the customer that shows the order and total while you ring it up.
- Tags, Rush, and ticket detailsMark a ticket with a tag (such as the delivery app it came from), make it urgent, and fill in the customer, address and time.
- An order's status (new, ready, out for delivery…)Move a ticket to its next stage with one tap from the ticket itself, and follow the statuses in the lists and their filter.
- Departments (Dine-In, Takeaway, Delivery) and moving a ticketChoose the department before you start selling, and move a ticket to another department when the customer changes their mind.
- Tables and the floor planOpen an order at a table, go back to a busy table's order, and move or free a table.
- A delivery orderA delivery order starts with the customer — type their phone number and Major brings up their name and address.
- The status board (delivery board)All of today's orders in columns by stage, with a button that moves each order to its next stage — and it keeps itself up to date.
- Send the order to the kitchenSend the new items to the kitchen display and the kitchen printer.
- Split a ticketSplit a ticket's items across two tickets — for example so each person at the table pays their own.
- Open tickets and a new ticketSee every ticket not yet closed, go back to any of them, or start a new one.
- Cancel a ticket, and reopen a closed ticketCancel a whole ticket before payment, or open a closed ticket again to change it.
- Refunds (giving money back)Give money back to a customer — on an open ticket, or on a sale that was closed.
- The cash drawer — cash in, cash out, paying and receiving from a supplierRecord any money that goes into or out of the drawer without a sale, so the drawer balances at the end of the shift.
- Close the shift and read the Z reportEnd of the day — count the money in the drawer, close the shift and review the Z report.
- The Orders page (every ticket)Find any ticket, see its details, print a copy of its receipt, or reopen it.
- Keyboard shortcuts on the tillEvery key you can use from the keyboard instead of the screen.