User`s manual

3700 User’s 4-3
Basic Guest Check Operations
Introduction
Guest Check Ownership
An employee who begins a guest check is the “check employee”
for that check. Later, if another employee picks up the same
check, that employee is the “transaction employee.”
The system can be programmed to post sales to either the check
or transaction employee.
Seat Handling
You can assign seat numbers in order to identify each guest’s
items on a guest check. Seat numbers can also print on order
receipts to help the kitchen coordinate the preparation and
assembly of items. Seat numbers are especially useful in
restaurants where the person who delivers the food is not the
person who took the order. Finally, seat numbers make it easy
to split checks or print memo checks.
Menu items can be programmed to increment the seat number
automatically, or you can assign seat numbers to each menu
item when posting orders.
In the diagram that follows, the order receipt detail is grouped
by seat number. Note that seats 3 and 4 are empty.
③
①
Table 101
Dining Room
Kitchen - Hot Prep
412 JON
TBL 101/1
GST 2
*** SEAT 1 ***
1 Nachos
1 Burger
*** SEAT 2 ***
1 Soup
1 Club
JUN22’96
②
④
Table/Group
Numbered
seats
Orders by seat
Table in dining room
Order receipt
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CHK 48 13:32