Waiter Module

When to use

• At the start of a shift, to see which tables are available, occupied, or assigned to you.
• To quickly locate a specific table by area or section in a multi-zone restaurant.
• To access the Kitchen tab and check for ready-for-pickup items.
• To create a temporary table or quick order for walk-in takeout guests.
• To monitor the overall state of the restaurant at a glance during service.

How to use

1. Open the Waiter module from the main application menu. The Tables tab loads by default, showing the interactive floor map with all tables for your restaurant.
2. Use the area / section filter in the left sidebar to narrow the view to a specific zone. For example, selecting “Patio” hides all indoor tables and shows only the outdoor section. To clear the filter, tap “All Areas” or deselect the current zone.
3. Toggle “Show only my tables” to hide tables assigned to other waiters. This is particularly useful during busy service when you want to focus on your section without visual noise from the rest of the floor.
4. Pan the map by dragging with one finger (touch) or clicking and dragging (mouse). Pinch to zoom on touch devices, or use the zoom controls in the corner of the map. Swipe gestures are fully supported on tablets and phones. On desktop, you can also scroll to zoom.
5. Each table shape on the map displays its table number in the center and uses a color-coded background to indicate its current status (see the color table above). The shape itself -- rectangular, round, or diamond -- mirrors the physical table type configured in Admin.
6. Tap a table to open its order page. If the table already has an active order, you will see the existing items in the left-side cart and can add more. If the table is empty (green), a new blank order is started automatically.
7. Switch to the Kitchen tab at the top of the screen to see items that the kitchen has marked as ready for pickup. A badge on the tab shows the count of pending items. See the Kitchen Pickup section for full details.
8. The left sidebar also provides quick-access buttons: Temp Table creates an ad-hoc table (see Temporary Tables), Quick Order starts a streamlined order, and All Checks opens the comprehensive order list (see All Checks View).
9. Notification badges appear on the Kitchen tab and on sidebar buttons in real time. When the kitchen marks an item as ready, the badge count increments and a sound alert plays if the item belongs to one of your assigned tables.

When to use

• A guest is ready to order and you need to build a new check or add to an existing one.
• You need to adjust quantities or remove items before sending to the kitchen.
• You want to switch the order type between Dine-in and Takeout.
• A guest at an occupied table wants to add a second round of drinks or a dessert course.
• You need to review the current running total before the guest asks for the bill.

How to use

1. Open the order page by tapping a table on the floor map. If the table has an existing order, the cart on the left side pre-loads with all previously sent items. If the table is new (green), the cart starts empty.
2. Browse or search the menu on the right panel. Tap any item to add it to the cart. Each tap adds one unit of that item. If the item has modifiers configured, the modifier detail panel opens automatically before the item is added (see Modifiers & Notes). For items without modifiers, the item goes directly into the cart.
3. Adjust quantities using the and buttons next to each item in the cart. The subtotal and total update instantly as you change quantities.
4. Remove an item by swiping left on it in the cart on touch devices, or by clicking the delete icon on desktop. The item is removed and totals recalculate immediately.
5. Edit modifiers on a cart item by tapping that item's row in the cart. The modifier panel reopens with the current selections pre-loaded. Make your changes and tap “Update” to save.
6. Review the totals at the bottom of the cart. You will see the Subtotal (sum of all items), any applied Discounts (shown as a negative line item), and the final Total. Tax calculations, if enabled, appear as a separate line.
7. Select the order type using the Dine-in / Takeout toggle at the top of the cart. This affects how the order appears on kitchen tickets and in reports. The default is Dine-in for table orders and Takeout for temporary table or quick orders.
8. Send the order by pressing “Send to Kitchen” . All unsent items in the cart are transmitted to the kitchen display system (KDS) and/or kitchen printer. You are automatically redirected back to the floor map. The table's color changes to amber (occupied) if it was previously green.
9. Alternatively, press “Stay” to submit the order to the kitchen but remain on the order page. This is the preferred workflow when a guest is still deciding or when you expect to add more items momentarily. The sent items are marked with a subtle indicator in the cart, and the cart remains open for additional entries.
10. To return to the floor map without sending, press the back arrow. Note that any unsent items in the cart will not be saved.

When to use

• When browsing for a specific item to add to an order.
• When filtering the menu by category or group to speed up item selection.
• When you need to quickly search for an item by name during a rush.
• When switching between meal periods (e.g., from Lunch to Happy Hour menu group).
• When you want a denser text-only view to scan items faster without images.

How to use

1. On the order page, look at the right-side panel. The top area shows menu categories in the swipeable carousel grid. Swipe left or right on touch devices, or tap the arrow buttons at the edges, to browse pages of categories. Each page shows up to 8 category tiles.
2. Tap a category to filter the item list below to only that category. The selected category tile is highlighted with an accent border. Items appear as cards in a scrollable grid below the carousel.
3. To apply a Menu Group filter, tap the filter icon near the top of the menu panel. A dropdown or sidebar shows available groups (e.g., “Breakfast,” “Happy Hour,” “Kids Menu”). Selecting a group narrows both the category carousel and the item list to only items belonging to that group. To clear the group filter, tap “All” or deselect the active group.
4. To search by keyword, tap the search icon at the top of the menu panel. A text input appears. Begin typing the item name (e.g., “burg” for “Burger”). The item list filters in real time as you type, showing matches from all categories regardless of which category is currently selected. Clear the search field to return to the category view.
5. To toggle item images, tap the image button in the menu panel toolbar. When images are hidden, items display in a compact text list with just the name and price, allowing you to see more items per screen. When images are shown, each item card includes a thumbnail photo for visual reference.
6. To switch light/dark mode, tap the / toggle. Dark mode inverts the menu panel to a dark background with light text, reducing screen glare in dimly lit environments like bars or evening dining rooms. This affects only the menu panel -- the cart panel and navigation remain in the standard theme.
7. Tap an item card to add it to the cart. If the item has modifiers configured (e.g., size options, toppings, cooking temperature), the modifier detail panel opens first so you can customize the order before it enters the cart. See Modifiers & Notes for full details. If the item has no modifiers, it is added directly to the cart with a quantity of 1.
8. You can combine search with groups. For example, select the “Happy Hour” group first, then search for “wine” to find only happy-hour-priced wines. This layered filtering is powerful for restaurants with extensive menus.

When to use

• When a guest requests customizations (extra cheese, no onions, medium-rare, etc.).
• When you need to set a specific quantity for an item before adding it to the cart.
• When you need to leave a note for the kitchen about a particular item (allergies, preferences).
• When modifying an item that is already in the cart (e.g., the guest changes their mind about a topping).
• When ordering multiples of the same item with different customizations (e.g., two steaks at different temperatures).

How to use

1. Tap a menu item that has modifiers configured. The detail panel slides open, displaying the item name, base price, and all available modifier groups.
2. Set the quantity using the numpad at the top of the detail panel. The numpad allows you to type a specific number (e.g., “3” for three of the same item) rather than tapping the + button multiple times. This is especially useful for large group orders. Alternatively, use the +/- buttons beside the quantity display.
3. Browse modifier groups. Each group is displayed as a labeled section with its options listed below. For single-select groups, options appear as radio-button-style selections -- tapping one automatically deselects any other in that group. For multi-select groups, options appear as checkbox-style toggles -- tap to select or deselect each one independently.
4. Pay attention to required indicators. If a modifier group is required, it will be marked with an asterisk or label. The “Add to Cart” button remains disabled until all required groups have at least one selection.
5. If the item has legacy modifiers, they appear in a separate section below the standard modifier groups. Legacy modifiers are simple tap-to-toggle options without the group structure. They work the same way -- tap to select or deselect.
6. Scroll to the bottom of the detail panel to find the special instructions text field. Type any free-text notes for the kitchen here (e.g., “allergic to nuts,” “extra sauce on the side,” “birthday candle on dessert”). These notes are printed on the kitchen ticket and displayed on the KDS screen.
7. Review the updated price at the bottom of the panel. The price reflects the base item cost plus any modifier surcharges. If you selected “Extra Cheese +$1.50” and “Bacon +$2.00,” the displayed price will be the base price + $3.50.
8. Press “Add to Cart” to insert the fully customized item into the order cart. The item appears in the cart with all selected modifiers listed beneath the item name.
9. To edit modifiers on an item already in the cart, tap that item's row in the cart panel. The detail panel re-opens with all current selections pre-loaded. Make your changes and press “Update” to save. The cart totals recalculate automatically.
10. For multiple items with different modifiers (e.g., two steaks at different temperatures), add the first steak with its modifiers, then tap the menu item again to add a second instance with different selections. Each appears as a separate line item in the cart.

When to use

• When you need a bird's-eye view of all current orders across the restaurant.
• When looking up a specific order by table number, waiter name, or status.
• When you need to process a payment, print a check, or apply a discount without navigating to the floor map first.
• When a supervisor needs to monitor all active orders during a busy service.
• When closing out remaining orders at the end of a shift.
• When another waiter asks you to handle a payment for one of their tables.

How to use

1. Open the All Checks view from the waiter sidebar or navigation menu. The screen loads with the split-panel layout: order list on the right, detail panel on the left (initially empty or showing the most recent order).
2. The right panel lists every order. By default, all statuses are shown. Use the status filter tabs at the top of the panel to narrow the list:
   • Open -- orders still being served; items may still be in the kitchen or awaiting delivery.
   • Paid -- orders that have been paid but not yet formally closed. These are waiting for final close-out.
   • Closed -- fully completed orders. Useful for reference but not editable.
3. Use the text search bar to find a specific order. You can search by table number (e.g., “12”), waiter name (e.g., “Sarah”), or item name (e.g., “Margherita”). The list filters in real time as you type.
4. Tap an order in the right panel list. The left panel loads its full details: table number, assigned waiter name, a complete itemized list with modifiers and notes, any applied discounts, subtotal, tax (if applicable), total, amount paid, and remaining balance.
5. From the left panel, use the action buttons to perform operations on the selected order:
   • Process a payment -- opens the payment dialog where you can select cash, credit card, or other configured payment methods. You can also process a partial payment.
   • Print the check -- sends the formatted check to the receipt printer so the guest can review the total before paying.
   • Apply a discount -- opens the discount selector. You can choose a percentage discount (e.g., 10% off) or a fixed amount (e.g., $5 off). Some discounts may require manager approval depending on your role and configuration.
   • Split the check -- enters the split check workflow where you can divide the order into multiple sub-checks. See Split Checks for the full process.
6. After performing an action (e.g., processing a payment), the order's status in the right panel list updates in real time. A paid order moves from the “Open” filter to the “Paid” filter automatically.

When to use

• When the kitchen has finished preparing items and you need to collect them from the pass.
• When you need to confirm delivery of items to the correct table after collecting them.
• When you hear a sound alert indicating new items are ready for one of your tables.
• When you want to check whether any of your tables have items waiting at the pass.
• When helping another waiter by picking up their items during a busy period.

How to use

1. Open the Kitchen Pickup screen by tapping the Kitchen tab at the top of the Dashboard, or by selecting Kitchen Pickup from the sidebar navigation. The two-column layout loads immediately with any currently ready or picked-up items.
2. Check the left column (“Ready for Pickup”). Each card represents an item or group of items waiting at the pass. Review the table number, item names, and the wait timer on each card. Cards with the “Your Table” badge are items for tables assigned to you and should be prioritized.
3. Tap “Pick Up” on a card to acknowledge that you have physically collected the item from the kitchen pass. The card animates and moves from the left column to the right column. You can pick up multiple items from different tables before making your delivery rounds.
4. Walk to the table and deliver the item to the guest. Once the item is on the table, return to the Kitchen Pickup screen (or use your device while at the table) and tap “Deliver” on the corresponding card in the right column. The card is removed from the list and the order is updated in the system.
5. When a new item becomes ready, a sound alert plays (if the item belongs to one of your assigned tables) and the card appears in the left column instantly via the real-time WebSocket connection. There is no need to refresh the page or navigate away and back.
6. To pick up items for another waiter, simply tap “Pick Up” on their items. The system does not restrict you from picking up items for tables not assigned to you. This is useful during rush periods when teamwork is essential.
7. If you have picked up an item but realize you cannot deliver it yet (e.g., the guest stepped away from the table), the item remains in the right column until you explicitly tap “Deliver.” It will not time out or automatically return to the left column.

When to use

• When guests at the same table want separate bills.
• When a group wants to split a shared item (e.g., a bottle of wine) evenly among specific guests.
• When one guest wants to pay for specific items while others cover the rest.
• When guests want to use different payment methods (cash, card, mobile) at the same table.
• When a large group needs individual receipts for expense reporting.

How to use

1. Open the order for the table you want to split. You can do this from the floor map by tapping the table, or from the All Checks View by selecting the order.
2. Tap the “Split Check” button . The view transforms to show the original check on the left and an empty sub-check on the right. You can create additional sub-checks by tapping the “+ New Sub-Check” button.
3. Drag and drop items from the original check into the appropriate sub-check. On touch devices, press and hold the grip handle on the left side of an item row, then drag it to the target sub-check column. On desktop, click and drag. As you move items, the totals on both the original check and the receiving sub-check update in real time.
4. To split a shared item evenly (e.g., a bottle of wine shared by two guests), tap the item in the original check to select it, then choose the “Split Evenly” option from the action menu. A dialog asks you to select which sub-checks should share the cost. The item's price is divided equally among the selected sub-checks, and each sub-check shows its proportional share.
5. Review each sub-check's totals. Each sub-check independently shows its own subtotal, any applicable discounts, tax, and total. Verify that the sum of all sub-check totals equals the original order total before proceeding with payments.
6. Process per-check payments by tapping the payment button on each individual sub-check. Each sub-check supports its own payment method -- Guest A can pay cash, Guest B can pay by credit card, and Guest C can use a mobile payment app. You do not need to process all payments at once; you can handle them one at a time as guests are ready.
7. Track sub-check statuses on screen. Each sub-check shows its current status: “Open” (no payment), “Partially Paid” (some payment received), or “Fully Paid” (total covered). Once all sub-checks are fully paid, the entire order is considered paid.
8. If guests change their mind before any payment is processed, tap “Revert Split” to merge all sub-checks back into the original single check. All items return to the main check and the sub-checks are deleted.

When to use

• When a walk-in guest places a takeout order and there is no dedicated takeout station on the floor map.
• When you need a quick, one-off order without assigning it to a physical table (Quick Order).
• When handling catering or special event orders that do not correspond to any table on the map.
• When a guest calls in a phone order and you need to track it in the system.
• When overflow seating is needed during events and temporary stations are set up.
• When you want to provide a guest with a QR code to track their takeout order status.

How to use

1. In the Dashboard sidebar, tap the “Temp Table” button to create a new temporary table. It immediately appears on the floor map with a purple badge and is assigned a sequential temporary table number (e.g., “T1,” “T2”).
2. Alternatively, tap “Quick Order” to create a streamlined order point. Quick orders appear on the floor map with a blue badge and are designed for fast transactions that will be completed quickly.
3. Tap the temporary table on the floor map to open its order page. The ordering workflow is identical to regular tables -- browse the menu, add items, set modifiers and notes, and send to the kitchen. The left-side cart and right-side menu panel work exactly the same way as described in Taking Orders.
4. To generate a QR code , open the temporary table's order page and tap the QR code button. A QR code is generated that links to the order. You can print it on a receipt to give to the guest (useful for takeout pickup identification) or display it on screen for the guest to scan. If self-service ordering is enabled in Admin, the guest can scan the QR code to view their order status and potentially add items.
5. If the guest decides to sit down after initially placing a takeout order, you can transfer the order from the temporary table to any available regular table on the floor map. Open the temporary table's order page, tap the “Transfer” button, and select the destination table. All items, modifiers, notes, and pricing transfer to the regular table. The temporary table is removed from the floor map.
6. Process payment on a temporary table the same way you would on a regular table. Open the order page, review the total, and tap the payment button. All payment methods (cash, card, mobile) are supported.
7. Once the order is fully paid and closed, the temporary table is automatically removed from the floor map. There is no manual cleanup step required. If the order is abandoned without payment, the temporary table remains on the map until a manager closes or voids the order.