User`s manual
3700 User’s Index 3
Index
G
G
guest check
adding
4-36 to 4-39
autogratuities, exempting 6-21 to 6-22
beginning 4-2
beginning as fast transaction 4-26 to 4-27
beginning by check number 4-6 to 4-7
beginning by guest check ID 4-8 to 4-9
beginning by table number 4-10 to 4-11
beginning for another employee
4-12 to 4-13
block transfer, using 4-42
by-round 1-15
chain and fire, using 4-30 to 4-31
closed, editing 7-12 to 7-15
closed, reprinting 7-15
closing 9-2
guest count, entering or changing
4-16 to 4-17
hold and fire, using 4-32 to 4-33
negative 7-4
numbers, assigning 4-6 to 4-7
ownership 4-3
pick up 4-34 to 4-35
printing 8-5 to 8-6
reprinting 8-7 to 8-8
returning items 7-10 to 7-11
service totalling 4-28 to 4-29
shared, printing 8-18 to 8-19
splitting 8-15 to 8-17
tax, exempting 6-19 to 6-20
tendering to alternate currency
9-10 to 9-11
tendering to cash 9-6 to 9-7
tendering to credit card 9-16 to 9-17
tendering using NLU 9-12 to 9-13
trailer lines 8-4
transferring 4-40 to 4-41
view by seat 4-24 to 4-25
voiding 7-4
voiding item 7-7 to 7-9
guest check ID
beginning check by
4-8 to 4-9
correcting 7-12, 7-14
guest count
correcting
7-12, 7-14
posting to check 4-16 to 4-17
[Guests] key 4-16
H
HALO
using with menu items
5-12
hold and fire
procedure
4-32 to 4-33
[Hold] key 4-32
[Home] key 2-12
hours
calculated for employee wages
3-4
I
indirect tips 10-4
information screens 3-15 to 3-16
initial authorization amount
defined
9-4
[Initial Authorization] key 9-18
initial credit authorization
defined
9-3
processing 9-18 to 9-19
item discounts 6-9 to 6-10
J
journal printing
printers supporting
1-15
L
laptop PC
as part of 3700 System
1-9
line printer 1-11
loans, media 3-25
lookup touchscreen keys 2-6
M
macros
changing menu levels while posting menu
items 3-20
magnetic card
for employee sign in
3-7
magnetic card reader
features
1-10
using for credit cards 9-14, 9-16
manual sign out 3-11, 3-12
media loan
procedure
3-25 to 3-26
[Media Loan] key 3-25
media pickup
procedure
3-27 to 3-28
[Media Pickup] key 3-27
memo check
printing
8-13 to 8-14
tendering 9-8 to 9-9
menu item keys
using to post fixed price meal
5-25 to 5-26