User Guide - Rodizio Grill

1
User Guide – Rodizio Grill
Revised 5/11/2015
USER GUIDE
MICROS 3700 – version 4.3
Making
it
work…

You
have
a
great
point-‐of-‐sale
system
with
your
Micros
3700
in
front
of
you.

Use
this
guide
to

learn
the
in’s
and
out’s
of
how
to
best
use
it,
and
make
your
world
that
much
better!

For
quick

reference,
use
the
table
below
to
find
what
you’re
looking
for.

It
may
look
like
a
lot,
but
better

to
know
where
to
go,
and
quickly!

Table of Contents
Basic
POS
Operations
......................................................................................................................
3

Clock
In
........................................................................................................................................
4

Clock
Out
.....................................................................................................................................
5

Sign
In
..........................................................................................................................................
6

Sign
Out
.......................................................................................................................................
6

Enter
&
Clear
keys
.......................................................................................................................
8

Assign
a
Cash
Drawer
..................................................................................................................
9

No
Sale
......................................................................................................................................
10

The
Nutshell
–
A
quick
tour
of
the
basics
......................................................................................
11

Introduction
..............................................................................................................................
11

Guest
Checks
.............................................................................................................................
12

Guest
Check
Ownership
............................................................................................................
13

Begin
Check
by
Table
Number
..................................................................................................
14

Look
for
confirmation
...............................................................................................................
16

Ordering
....................................................................................................................................
17

Sample
Order…
..........................................................................................................................
21

The
Rest
of
the
Story…
..................................................................................................................
22

Navigation
Keys
.........................................................................................................................
22

Gift
Card
Issue
/
Reload
.............................................................................................................
24

2
Revised 5/11/2015
Gift
Card
Balance
.......................................................................................................................
24

Gift
Card
redemption
................................................................................................................
25

@
/
For
key
................................................................................................................................
26

Special
Instructions
...................................................................................................................
27

Payment
–
Wrap
‘er
up!
................................................................................................................
29

Introduction
..............................................................................................................................
29

Tender
Guest
Check
to
Cash
.....................................................................................................
30

Tender
Guest
Check
to
Check
...................................................................................................
30

Processing
a
Credit
Card
...........................................................................................................
31

Manual
Authorization
...............................................................................................................
34

Correct
a
Credit
Card
Voucher
..................................................................................................
37

Reprinting
a
Guest
Check
..........................................................................................................
38

Gift
Certificates
.........................................................................................................................
40

Trades
........................................................................................................................................
40

Deposit
Applied
.........................................................................................................................
40

Guest
Check
Adjustments
.............................................................................................................
42

Discounts
...................................................................................................................................
42

Edit
Seat
....................................................................................................................................
47

Filter
Seat
..................................................................................................................................
49

Gratuities
...................................................................................................................................
50

Deposit
Received
.......................................................................................................................
50

Correcting
a
Mistake
.....................................................................................................................
52

Introduction
..............................................................................................................................
52

Voids
..........................................................................................................................................
53

Void
–
Limited
Last
Item
Void
...................................................................................................
54

Transaction
Cancel
–
Canceling
a
Transaction
..........................................................................
57

Re-‐Open
a
Closed
Check
...........................................................................................................
58

Edit
a
Closed
Check
...................................................................................................................
59

Edit
Tip
......................................................................................................................................
60

Edit
Table
#
................................................................................................................................
60

3
Revised 5/11/2015

Basic POS Operations

4
Revised 5/11/2015
Clock In
You
clock
in
to
begin
recording
the
hours
you
work
at
a
scheduled
pay
rate.
You
also
clock
in
to

record
when
you
ended
a
break.

1. Press
[Clock
In/Out].

The
prompt
Clock
In/Out,
Enter
your
ID
number
appears.

2. Enter
your
User
ID.

Please
see
your
manager
if
you
don’t
know
your
User
ID.

3. Select
a
job
by
entering
the
job

number,
or
confirm
a
single
job

by
pressing
[Enter].

The
clock-‐
in
time
displays,
and
a
timecard

or
chit
prints
showing
what

time
you
clocked
in
to
the

system.

5
Revised 5/11/2015
Clock Out
You
clock
out
to
record
the
hours
you
worked
at
a
scheduled
pay
rate.
You
also
clock
out
to

record
when
you
begin
a
break.

1. Press
[Clock
In/Out].
The
prompt
Clock
In/Out,
Enter
your
ID
number
appears.

2. Enter
your
ID
number.

The
following
prompt
Are
you
clocking
out?
appears.

3. Answer
the
prompt
by
pressing
“Yes”
or
“No”.

If
you
are
a
server,
bartender,
or
cashier,

you
will
be
asked
to
declare
your
direct
tips.

Enter
the
amount
of
the
tips
you
are

declaring
and
click
“OK”.

The
system
will
then
clock
you
out
and
a
time
chit
will
print.

Note

The
system
figures
an
employee’s
work
time
to
the
1/100th
of
an
hour.

It
uses
this
time
to

compute
regular
and
overtime
gross
pay.

Employees
can
clock
in
and
out
to
record
break
periods,
paid
or
unpaid.

6
Revised 5/11/2015

Sign In
You
must
sign
in
before
you
can
perform
any
POS
operations,
such
as
ordering
food
and

tendering
guest
checks.

Touchscreen
Sign
In

• Type
your
User
ID
number
and
press
[Sign
In].

For
security
reasons,
your
ID
number

does
not
display
when
you
enter
it.

Magnetic
Card
Sign
In

• Run
your
employee
magnetic
card
through
the
card
reader.

Scanner
Sign
In

• Place
your
thumb
(or
appropriate
finger)
on
the
scanner
to
scan.

Sign Out
When
you
sign
out,
you
are
no
longer
active
on
the
POS.

Automatic
Sign
Out

§ If
you
are
a
server
or
cashier,
you
are
automatically
signed
out
at
the
POS
when
a

transaction
is
completed
or
cancelled.

Keys
that
always
sign
you
out:

§ [Send
Check},
[Print
Check],
[Send/Save
Tab],
and
[Print
Tab]

§ [Cancel]

7
Revised 5/11/2015
§ The
tender
keys
also
sign
you
out
if
the
tendered
transaction
closes
the
check.

Tender

keys
are
any
of
the
[Cash]
keys
or
the
[CC
Final]
key.

Manual
Sign
Out

§ Press
[Cancel].

You
will
be
prompted
“Cancel
Transaction?”

If
you
wish
to
sign
out

completely,
click
“Yes”.

§ The
system
signs
you
out
and
displays
the
default
sign
in
screen.

8
Revised 5/11/2015
Enter & Clear keys
The
keys
to
enter
or
clear
data
are
consistently
color
coded
in
green
and
red,
respectively.

On
many
of
the
screens,
these
keys
will
simply
be
a…

…check
mark
for
ENTER

…or
an
“X”
to
CLEAR.

9
Revised 5/11/2015

Assign a Cash Drawer
Use
this
feature
to
assign
a
cash
drawer
to
a
single

employee.

This
feature
works
only
if
the
POS
is
programmed
to
require

a
specific
cash
drawer
assignment.

Assign
Cash
Drawer
to
an
Employee

1. Sign
in.

2. If
you
are
the
person
to
whom
the
cash
drawer
will
be
assigned,
press
[Assign
Drawer]

for
the
drawer
you
want.

One
of
the
following
happens:

§ If
the
drawer
is
currently
assigned
to
someone,
that
person’s
name
displays.
The
system

prompts
Change
cash
drawer
#
assignment?

§ If
the
drawer
is
currently
unassigned,
the
system
prompts
Not
assigned.

o Press
[Enter]
to
assign
the
cash
drawer
to
yourself.

o If
prompted,
enter
an
authorization
number.

o The
system
assigns
the
cash
drawer
and
displays
your
name
on
the
screen.

10
Revised 5/11/2015

No Sale

Use
this
key
to
open
the
cash
drawer
outside
of
a

transaction.

The
drawer
opens
only
if
the
employee
who
is
signed
in
is

privileged
to
open
a
cash
drawer.

1. Sign
in.

2. Press
[NO
SALE].

3. If
prompted,
enter
your
ID
number.

The
assigned
cash
drawer
opens.

The
cash
drawer
normally
opens
only
at
the
end
of
a
transaction,
when
you
press
a

[Tender/Media]
key
programmed
to
open
the
drawer.

11
Revised 5/11/2015

The Nutshell – A quick tour of the basics
Introduction

Sales
transactions
include
such
tasks
as
beginning
a
guest
check,
printing
orders
at
the
proper

preparation
areas,
and
recording
payments
and
gratuities.

These
are
all
actions
that
can
take

place
during
a
service
round.

A
service
round
begins
when
a
guest
check
is
opened
or
picked
up,
and
ends
when
a
check
is

service
totaled,
closed,
or
cancelled.

At
the
end
of
a
service
round,
any
items
entered
during

that
round
are
automatically
processed
and
routed
to
the
appropriate
printers
–
either
in
the

kitchen
or
the
bar
areas.

This
chapter
covers
the
basic
check
transactions
that
you
will
perform
every
day.

12
Revised 5/11/2015
Guest Checks
A
guest
check
is
a
record
of
all
sales,
from
the
customer’s
first
order
to
final
payment.

Detail

entries
include
menu
items,
discounts,
service
charges,
voids,
returns,
and
tender/media

entries.

The
printed
check
that
is
presented
to
the
customer
for
payment
shows
all
of
these

detail
entries.

You
can
begin
a
guest
check
in
three
ways:

§ by
check
number

§ by
Table
number

§ by
guest
check
ID

Depending
on
programming,
the
system
may
automatically
assign
check
numbers
to
checks.

Table
numbers,
check
numbers,
and
guest
check
IDs
are
used
to
identify
each
guest
check
and

its
order
items.

You
service
total
a
guest
check
in
order
to
process
transactions
entered
during
the
service

round,
route
orders
to
designated
devices
if
necessary,
and
to
free
the
POS
for
other

transactions.

You
pick
up
the
guest
when
you
want
to
post
more
items
to
the
guest
check
or

perform
other
transactions
for
it.
You
can
pick
up
and
service
total
a
guest
check
as
often
as
you

want.

A
guest
check
is
closed
when
the
customer
pays
the
amount
due
and
the
payment
is
recorded.

13
Revised 5/11/2015

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.

14
Revised 5/11/2015
Begin Check by Table Number
Use
this
key
to
begin
a
check
by
specifying
a
table
number.

A
table
number
can
be
used
in

addition
to
a
check
number,
a
guest
check
ID,
or
both.

1. Sign
in.

2. Select
the
appropriate
table
from
the
Table
Map
screen.

You
may
also
begin
the
transaction
by
selecting
“BEGIN
TABLE”
or

“BEGIN
CHECK
#”.

You
will
then
need
to
type
in
the
specific
table

at
which
your
guests
are
seated.

15
Revised 5/11/2015

3. Next,
enter
the
guest
count.

A
new
check
with
the
assigned
table
number
appears.

4. Press
DONE
.

A
table
number
display
has
two
parts,
the
table
number
and
the
group
number:

The
table
number
defines
the
table’s
physical
location.
The
group
number
refers

to
the
group
of
people
that
this
check
is
for.
If
subsequent
checks
are
begun
at

the
same
table,
the
system
assigns
consecutive
group
numbers
to
each
check.

16
Revised 5/11/2015
Look for confirmation
Once
you’ve
defined
what
table
your
guests
are
sitting
at,
and
how
many
people
are
joining
you

today,
look
to
the
top
heading
for
confirmation
of
your
entry.

For
this
example,
7
guests
have
been
seated
at
Table
23
–
which
has
generated
check
2764.

#
of
guests
Check
#
Table
#

17
Revised 5/11/2015
Ordering

The
nature
of
our
orders
is
pretty
simple.

The
steps
below
highlight
how
easy
it
is
to
ring
up
an

order.

After
signing
in
and
selecting
a
table,
you’ll
come
to
the
ORDER
SCREEN,
which
is
shown

below
in
all
its
beauty
and
simplicity…
J

1
This
is
your
ORDER
WINDOW,
which

will
fill
up
with
your
customer’s

selections,
and
the
running
total.

Check
out
this
sample…

Your
primary
menu
items
are
found

here.

Selecting
one
of
these
will
bring

you
to
a
list
of
specific
choices
under

these
categories.

18
Revised 5/11/2015

1. Begin
by
pressing
an
[SLU]
key
from
the
bottom
portion
of
the
ORDER
SCREEN,
such
as

FOOD,
BAR,
or
WINE.

This
will
determine
the
options
from
which
to
choose.

Turn
the
page
and
you’ll
see
the
choices
for
FOOD,
BAR,
and
WINE.

2. As
you
enter
in
Menu
Items,
you
can
ensure
your
accuracy
in
the
Order
Window.

3. Once
all
order
items
have
been
entered,
you
have
two
choices:

a. If
you
want
to
keep
this
check
open,
but
push
the
order
through
to
the
kitchen

for
preparation,
select
DONE.

b. If
the
guest
wishes
to
close
the
check,
select
PRINT
to
generate
the
most
current

check,
and
then
PAY
(once
you
know
how
the
customer
will
pay…)
to
proceed
to

the
Pay
screen.

c. At
any
time
throughout
the
order,
you
can
select
PRINT
to
generate
an
itemized

account
of
the
order.

19
Revised 5/11/2015

20
Revised 5/11/2015

21
Revised 5/11/2015

Sample Order…

1. Sign
In.

2. Select
a
table.

3. Ring
in
the
customer’s
order.

Check
your
accuracy
through
the

Order
Window.

4. When
the
customer
indicates
that
they
would
like
to
close
the
check,

press
PRINT
to
generate
a
complete
itemized
receipt.

5. Re-‐open
the
check
(from
Table
Map
screen).

6. Select
PAY
to
move
to
the
Pay
screen.

22
Revised 5/11/2015

The Rest of the Story…

Navigation Keys

Use
the

Navigation
Keys
on
the
bottom-‐left
of
the
order
screen
to
further
define
the
order.

v VOID
–
Voids
the
last
entry

v CANCEL
–
Ends
the
transaction

v PREV
–
Takes
you
to
the
previous
screen

v FUNCTION
–
Takes
you
to
the
Function
screen

23
Revised 5/11/2015
v Green
Check
Mark
–
Works
and
an
“Enter”
key.

v Red
X
–
Works
as
a
“Clear”
key.

v 10-‐key
–
Allows
you
to
enter
in
a
quantity
for
a
menu
item.

v Up
/
Down
Arrows
–
Use
these
when
items
on
the
screen
extend
beyond
what
you
can

see.

24
Revised 5/11/2015

Gift Card Issue / Reload

1. From
the
Function
screen,
select
the
Gift
Card
Issue
key
for

the
sale
of
a
new
gift
card,
and
Gift
Card
Reload
to
add

money
to
an
existing
gift
card.

2. Enter
the
amount
to
be
loaded.

In
this
example,
$25
is
to
be
loaded.

Click
the
green
check

mark
to
save.

Gift Card Balance

To
discover
the
balance
of
a
gift
card,
select
GC
Balance,
and
then
swipe
the
customer’s
card.

25
Revised 5/11/2015
Gift Card redemption

A
guest
may
use
a
gift
card
to
pay
in
part
or
in
full
for
an
order.

1. Enter
menu
items
as
normal.

2. From
the
Pay
screen,
select
G
Card
Redeem.

3. Enter
in
amount
to
be
redeemed
from
the
gift
card.

4. If
the
gift
covers
the
balance
of
the
check,
it
will
be
closed.

Otherwise,
the
balance
will
be

adjusted
less
the
credit
card,
and
you
can
now
complete
the
transactions
with
cash
or
credit

card…

It
is
possible
to
check
a
gift
cards
balance
prior
to
redemption,
in
case
the
customer
is

unsure…

26
Revised 5/11/2015

@ / For key

Did
you
notice
this
curious
looking
key,
found
on
the
Pay
screen?

Use
this
key
primarily
for
items
involving
QUANTITY.

1. Begin
or
pick
up
a
guest
check.

2. From
the
Pay
screen,
type
the
quantity
and
press
[@/For].

3. Next,
move
to
the
Order
screen,
and
select
the
menu
item
you
need.

4. The
menu
item,
quantity
ordered,
and
total
price
post
to
the
check
detail.

27
Revised 5/11/2015

Special Instructions

Now
and
again,
a
customer
will
have
a
request
that
falls
outside
of
the
standard
menu
items.

Good
news
–
if
it’s
something
your
restaurant
can
actually
accommodate,
there
is
a
way
to
ring

it
up
–
through
the
Special
Instruction
function.

For
example,
if
a
guest
craves
extra
mint
with
their
mojito,
here’s
what
you
do.

1. From
the
Order
screen,
begin
with
the
Bar
button.

2. Select
SPECIAL
COCKTAILS
from
the
side.

3. Select
MOJITO.

4. Back
on
the
Bar
screen,
select
BAR
MODS,
which
will
give

you
a
host
of
option
s.

If
you
don’t
find
the
modification

you
are
looking
for,
select
*INSTRUCT.

28
Revised 5/11/2015

5. Type
in
the
request.

6. Note
that
on
the
order
window,
this
request
will
now
be
a
line
item.

Also
note
that
the

customer
will
be
able
to
read
whatever
you
type
in
here…

29
Revised 5/11/2015

Payment – Wrap ‘er up!
Introduction

Customers
can
pay
guest
checks
using
several
different
payment
methods:
cash,
credit
card,
gift

cards,
checks,
or
employee/manager
meal.

Payments
can
also
be
“split-‐tendered,”
paid
partly

in
cash
and
partly
by
credit
card.

Closing
a
Guest
Check

When
a
guest
check
is
tendered
and
closed,
the
system
stores
all
of
the
transaction
detail,

totals,
and
identification
information
(
check
number,
check
employee,
date
and
time).

30
Revised 5/11/2015

Tender Guest Check to Cash
With
an
open
check
on
the
PAY
screen,
do
one
of
the
following:

• Press
CASH.
This
tenders
the
check
with
the
exact
amount
due.

• Type
the
amount

received
from
the

customer
and
press

CASH.

The
check
is
closed.

If
no
amount
or
the
exact
amount
was
entered
with
the
CASH
key,

the
change
due
displays
0.00.

If
another
amount
was
entered,
the
change
due
displays.

Tender Guest Check to Check

With
an
open
check
on
the
PAY
screen,

• Press
Check.
This
tenders
the
check
with
the
exact
amount
due.

• Checks
are
only
for
the
amount
due
(including
tip).

No
cash
will
be
given
back.

31
Revised 5/11/2015

Processing a Credit Card

Credit
Cards

Tendering
a
guest
check
to
a
credit
card
can
be
more
involved
than
using
other
payment
means

because
our
restaurant
requires
that
the
credit
card
be
validated
for
payment
before
it
is

accepted.

This
added
process
is
called
credit
authorization.

A
credit
authorization
tells
you
if
a

credit
card
is
valid
to
post
a
payment
to
a
guest
check.

You
process
the
authorization
after

posting
sales
but
before
actually
processing
the
payment.

If
the
authorization
is
approved,
the

system
prints
a
credit
card
voucher.

Entering
Credit
Card
Information

There
are
two
ways
to
enter
credit
card
information
in
the
system:
you
can
use
a
magnetic
card

reader,
or
you
can
enter
the
information
manually.

Use
the
instructions
below
to
help
you

complete
the
credit
card
procedures
on
the
following
pages.

Using
the
Magnetic
Card
Reader

1. Hold
the
card
with
the
stripe
facing
down
and
toward

the
POS.

2. Place
the
card
in
the
top
of
the
slot
on
the
POS
and
pull

it
gently
toward
you.

3. Remove
the
card
and
wait
for
the
system
prompts.

32
Revised 5/11/2015
Credit
Authorization

You
process
a
credit
authorization
to
ensure
that
a
credit
card
is
valid
for
payment
and
to
print

the
credit
card
voucher.

Systems
that
involve
tipping
will
have
this
two
step
processing:

1. Authorizing
(CC
Authorize),
and

2. Finalizing
(CC
Total
&
Tip).

1. Pick
up
a
guest
check.

2. Type
the
amount
to
authorize.
(If
you
want
to
authorize
the
balance
due,
skip
this
step).

3. Press
[CC
Authorize].

The
system
prompts
Enter
credit
card
info.

4. Run
the
card
through
the
magnetic
card
reader,
or
enter
the
information
manually.

One
of
the
following
happens:

• If
the
transaction
is
approved,
the
credit
card
information
and
authorized
amount
are

posted
to
the
check
detail,
and
a
credit
card
voucher
prints.

• If
the
transaction
is
not
approved,
an
error
message
displays
on
the
screen.

Press

[Clear]
and
start
over.

5. Service
total
the
check.

You can authorize up to 8 credit cards per check. If one or more cards
have been previously authorized, a list of those card displays (in step 3,
above) with the option to enter a new card.

33
Revised 5/11/2015
Credit
Card
Total
&
Tip

To
post
payment
and
close
a
check
that
has
had
a
credit
authorization
performed
(CC

Authorize),
you
must
finalize
the
charged
payment
with
CC
Total
&
Tip.

1. Pick
up
the
guest
check.

2. Do
one
of
the
following:

• If
the
credit
card
key
has
a
charged
tip
link,
go
to
Step
3.

• If
the
credit
card
key
is
not
programmed
with
a
charged
tip
link,
type
the
charged
tip

amount
(from
the
voucher)
and
press
the
[Charged
Tip]
key.

3. Type
the
total
payment,
including
charged
tip,
and
press
[C.Card
Close].

The
system
prompts
Charged
tip
amount
is
($)?.

If
you
entered
a
charged
tip
amount
in
Step
2,
the
system
prompts
Charged

tip
amount
is
$0.00?

This
is
correct,
because
you
already
entered
the
tip

amount.

4. Press
[Enter]
to
confirm
the
tip
amount.

If
only
one
card
is
authorized
for
this
check,
skip
to
Step
6.

If
more
than
one
card
is
authorized
for
this
check,
a
selection
list
with
the
authorized
cards

displays.

5. Enter
the
list
number
of
the
card
being
used
for
this
payment
amount.

6. Do
one
of
the
following:

• If
the
system
needs
to
do
a
secondary
authorization,
press
[Enter]
to
confirm
the

authorization.
(To
cancel,
press
[Clear]
and
return
to
Step
3.)

A
second
credit
card
voucher
may
print
if
programmed
to
do
so.

The
system
approves
the
transaction,
tenders
the
amount,
and
adjusts
the
total
amount
due.

If

the
system
does
not
need
to
do
a
secondary
authorization,
the
system
approves
the
transaction,

tenders
the
amount,
and
adjusts
the
total
amount
due.

34
Revised 5/11/2015

Manual Authorization

If
the
communication
link
between
the
3700
system

and
the
credit
card
processor
is
down,
you
can
call
the

processor
directly
and
get
an
authorization
code
to

enter
in
the
system.

You
may
also
need
to
perform
a

manual
authorization
if
the
credit
card
processor

responds
to
an
authorization
attempt
with
a
message
to
call
for
referral.

More
times
than
not,

the
credit
card
may
be
damaged
and/or
de-‐magnetized,
requiring
a
manual
authorization.

1. Call
the
credit
card
processor
on
the
telephone
and
request
authorization.

Write
down
the

authorization
code.

2. At
the
POS,
enter
the
amount
to
authorize.
(If
you
want
to
authorize
the
balance
due,
skip

this
step).

3. From
the
FUNCTION
screen,
select
MANUAL
CC.

35
Revised 5/11/2015

36
Revised 5/11/2015

One
of
the
following
happens:

• The
prompt
Credit
Card
Info
displays.
Continue
with
Step
4.

• The
system
prompts
you
to
get
permission
in
order
to
continue.

4. Run
the
card
through
the
magnetic
card
reader,
or
enter
the

information
manually.

The
system
displays
Credit
Card
Info.

5. Enter
the
authorization
code
that
you
wrote
down
in
Step
1.

The
credit
card
information
and
authorized
amount
are
posted
to
the
check
detail,
and
a

credit
card
voucher
prints.

37
Revised 5/11/2015

Correct a Credit Card Voucher
If
the
amount
due
on
the
credit
card
voucher
is
incorrect,
you
can
void
the
incorrect
items
and

add
new
ones,
then
reauthorize
the
amount.

For
example
–
The
customer
presents
a
credit
card
after
receiving
the
check.

You
authorize
the

credit
card,
print
a
credit
card
voucher
and
give
it
to
the
customer
for
approval,
signature,
and
a

total.

At
this
point
the
customer
finds
an
erroneous
item
on
the
guest
check.

Follow
these

steps
to
correct
the
error…

For
security
purposes,
these
changes
may
only
be
made
during
the
current

business
day
prior
to
the
credit
card
batch
being
settled.

Once
the
batch
is

settled,
it
will
be
necessary
to
call
your
credit
card
merchant
to
make
any

changes.

1. From
the
FUNCTION
screen,
select
Reopen
Clsd
Chk
to

open
up
the
guest
check.

2. Highlight
the
erroneous
menu
item(s)
and
then
press
VOID..

3. Add
correct
menu
items,
if
necessary.

4. Press
CC
Authorize,
followed
by
CC
Total
&
Tip
–
found
on
the
PAY
screen.

Process
the
credit
authorization
as
you
normally
would.

A
credit
card
voucher
prints
with
the
new
amount
due.

38
Revised 5/11/2015

Reprinting a Guest Check

On
occasion,
a
customer
will
request
a
receipt
on
a
check
that
has
been
closed.

Your
POS
will
hold
all
transactions
for
the
past
14
days.

For
any
and
all
transactions
for
the
CURRENT
business
day,
it
is
possible
to
re-‐open
a
check
and

make
edits,
or
in
this
case,
reprint
a
check.

Essentially,
you
will
need
to
re-‐open
the
check
and
reprocess
the
payment
line.

Here’s
how…

CREDIT
CARD
REPRINT

1. Re-‐Open
check
from
the
Function
Screen

2. Void
payment
line

3. Select
CC
Authorize

4. Select
option
to
use
existing
card
on
file
(unless
guest
wishes
to
pay
with
a
different

card).

5. Finish
by
selecting
CC
Total
&
Tip

39
Revised 5/11/2015

CASH
PAYMENT
REPRINT

1. From
the
FUNCTION
screen,
select
Reopen
Clsd
Check

2. Void
the
payment
line

3. Enter
the
correct
form
of
payment.

4. Receipt
will
now
print.

40
Revised 5/11/2015

Gift Certificates

Similar
to
a
gift
card,
a
gift
certificate
will
be
a
paper
certificate
with
a
certain
dollar
amount
that

may
be
presented
against
the
bill.

A
guest
may
use
a
gift
certificate
to
pay
in
part
or
in
full
for

an
order.

5. Enter
menu
items
as
normal.

6. From
the
Pay
screen,
select
G
Certificates.

7. Enter
in
amount
to
be
redeemed
from
the
gift
certificate.

8. If
the
gift
certificate
covers
the
balance
of
the
check,
it
will
be
closed.

Change
may
be
given

if
the
gift
certificate
exceeds
the
amount
of
the
check.

Otherwise,
the
balance
will
be

adjusted
less
the
gift
certificate,
and
you
can
now
complete
the
transactions
with
cash
or

credit
card…

Trades

For
manager’s
discretion…

In
certain
instances,
the
restaurant
may
authorize
trade
as
a
medium
of
exchange
with
other

businesses.

Upon
selecting
this
button,
follow
the
prompts
to
enter
the
dollar
amount
as
well
as

identifying
information.

Deposit Applied

For
special
occasions,
use
this
option
when
a
guest
applies
a
deposit
in
advance
of
the
total
bill.

Upon
selecting
this
button,
key
in
the
amount
of
the
deposit.

The
final
bill
will
reflect
the

adjustment
with
the
applied
line
item
for
the
deposit.

41
Revised 5/11/2015

42
Revised 5/11/2015

Guest Check Adjustments

This
section
explains
how
to
adjust
guest
checks
by
adding
discounts
and
service
charges.

It
also

explains
how
to
exempt
guest
checks
from
taxes.

Discounts

A
discount
reduces
the
price
of
an
item
or
the
subtotal
of
a
check.

A
discount
is
either
preset,

meaning
a
pre-‐programmed
dollar
amount
or
percentage
is
deducted;
or
open,
meaning
the

employee
enters
the
dollar
amount
or
percentage.

Discounts
can
be
programmed
to
affect

some
or
all
types
of
menu
items
(food,
drinks,
etc.).

Our
primary
discounts
will
be
found
on
the

PAY
screen…

43
Revised 5/11/2015

Manager
Comp

For
instances
when
the
Manager
needs
to
comp
a
menu
item
or

the
entire
meal
for
a
guest,
select
the
Manager
Comp
button

under
Discounts.

Steps

1. Begin
or
pick
up
a
guest
check.

2. For
specific
item(s)
to
comp,
highlight
them
in
the
order
window.

3. To
comp
the
entire
order,
highlighting
every
item
or
leaving
them
all

blank
will
have
the
same
affect.

4. Press
the
[MGR
COMP]
key.

5. Enter
a
discount
description,
if
prompted.

6. Please
note
–
if
the
entire
order
is
being
comp’d,
you
must
select
the
CASH
key
once
the

check
is
zero
dollars
to
close
the
transaction.

If
only
part
of
the
order
is
being
comp’d,
complete
the
order
like
normal
with
the
guest

paying
for
the
balance
due.

The
discount
posts
to
the
check
detail,
and
the
balance
due
decreases
by
the
amount
of
the

discount.

44
Revised 5/11/2015
6
Full
Comp

For
instances
when
the
Manager
needs
to
comp
a
menu
item
or

the
entire
meal
for
a
guest,
select
the
Manager
Comp
button

under
Discounts.

Concierge
2/1

As
a
benefit
to
the
concierge
who
helps
to
promote
our

restaurant,
they
will
receive
a
two
for
one
discount
when
they

dine
with
us.

Open
$
/
%
Discount

For
instances
that
involve
customer
satisfaction
and
will
require

the
manager’s
discretion,
use
these
buttons
to
discount
the

check
either
by
a
certain
dollar
amount
or
a
certain
percentage.

Once
you
select
either
of
these
buttons,
you
will
then
be

prompted
to
enter
the
specific
dollar
/
percentage.

These

buttons
are
not
used
for
promotions.

45
Revised 5/11/2015

Employee
15%
/
50%

Use
these
buttons
for
the
employee
meal
discount:

• 15%
when
off-‐duty

• 50%
when
on-‐duty

$10
Coupon

For
use
only
when
presented
with
our
marketing
coupon
of
$10

off.

Open
$
Promo

On
occasion,
we
will
have
promotions
that
will
require
various

dollar
amount
discounts.

Use
this
option
as
it
pertains
only
to

promotions,
and
not
customer
service
issues.

46
Revised 5/11/2015

Promo
10%
/
15%

Similar
to
the
Open
$
Promo,
these
buttons
are
for
specific

promotions
that
stipulate
a
10
or
15
percent
discount.

47
Revised 5/11/2015
Edit Seat

Use
this
key
to
move
items
from
one
seat
to
another.
You
can
move
more
than
one
item

at
a
time.

An
Edit
Seat
touchscreen
is
programmed
to
pop
up
when
Edit
Seat,
found
on
the
Pay

screen,
is
pressed.

The
touchscreen
has
all
necessary
editing
keys
to
correct
a
guest

check.

You
cannot
move
a
Fixed
Price
meal
to
a
seat
that
already
contains
one.
If

you
try,
the
system
displays
the
message
Cannot
move
item
from
seat.

MOVE
ITEMS
TO
AN
EXISTING
SEAT

1. Pick
up
the
guest
check.

2. From
the
Pay
screen,
select
Edit
Seat.

In
this
example,
the
transaction
detail
for
the
first
four
seats
appears.

48
Revised 5/11/2015

3. Touch
the
item(s)
you
want
to
move.

If
you
try
to
move
a
consolidated
item
(e.g.,
4
crab
cakes),
the
system

prompts
for
the
number
of
items
to
be
moved.

4. Enter
the
number
of
items
to
move,
if
necessary.

5. Touch
the
seat
where
you
want
to
move
the
item(s).

The
items
move.

6. Press
Done.

The
system
prompts
Exit
and
save
changes?

7. Press
Yes.

Move
Items
to
a
New
Seat

1. Pick
up
the
guest
check
and
press
Edit
Seat.

2. Press
New
to
create
a
new
seat.

A
detail
column
for
the
new
seat
appears.

3. Move
items
and
save
changes
as
described
above.

49
Revised 5/11/2015
Filter Seat

This
key
selects
and
displays
only
those
items
that
apply
to
a
particular
seat
or
seats.

Use
the
filter
feature
to
review
the
items
posted
to
a
seat
or
to
print
a
memo
check.

For
example
–
At
the
end
of
the
meal,
a
table
of
six
requests
separate
checks.
Because

Samantha
assigned
seat
numbers
when
posting
orders,
she
can
print
seat
checks.

She

types
the
seat
number,
and
then
presses
Filter
Seat,
PRINT
to
print
the
first
seat
check,

then
repeats
the
sequence
for
the
other
five
seats.

1. Begin
or
pick
up
a
check.

2. Type
the
seat
number
to
filter,
then
press
Filter
Seat.

Example:
[3]
[Filter
Seat]

The
screen
displays
transaction
detail
for
only
the
seat
number
you
entered.

Summary
totals
(on
the
right
side
of
the
screen)
are
also
for
this
seat
only.

3. To
display
another
seat,
type
the
seat
number
and
press
Filter
Seat
again.

The
detail
for
both
seats
displays.

At
this
point,
you
can
tender
or
print
the
items
for
the
filtered
seats
if
you
want:

§ To
tender
items,
press
a
payment
key.

§ To
print
the
items,
press
PRINT.

4. Press
[Clear]
to
exit
the
filter.

50
Revised 5/11/2015

Gratuities
For instances where it is necessary to adjust the check to reflect a
certain gratuity, use these options.

1. Ring in menu items as you normally would.

2. When the customer requests the check – and a gratuity adjustment is in order –
select the appropriate option from the Pay screen. Then select PRINT so you may
present the guest with the full amount of the bill.

3. Close the check normally with the correct form of payment, including the tip.

Deposit Received
For instances such as special events and/or catering events, we may require a deposit
prior.
1. Ring in the order in its entirety, and then select Deposit Received.
2. Enter in the amount of the deposit, which will then be subtracted from the total due.
3. Select PRINT to now generate the adjusted bill, which you may they share with the
guest.
4. Close the check normally with the correct form of payment, including the tip.

51
Revised 5/11/2015

52
Revised 5/11/2015

Correcting a Mistake

This
section
explains
how
to
correct
entry
errors,
cancel
orders,
void
items,
and
post
item

returns.

Introduction
There
are
several
ways
to
correct
a
mistake
made
on
a
check.

On
an
active
check,
you
can
cancel
the
transaction
before

service
totaling.

On
a
closed
check,
you
can
edit
items
or
void

items.

Finally,
if
you
can’t
access
the
closed
check
for
some

reason,
you
can
create
a
new
check
with
a
negative
balance
to

cancel
out
the
original
check.

You
use
the
[Void]
key
to
remove
items
from
a
check.
Your

system
may
also
have
keys
programmed
to
return
items,

cancel
transactions,
void
checks
and
edit
closed
checks.

Steps
for
using
all
these
keys
are

explained
in
this
chapter.

53
Revised 5/11/2015

Voids

In
most
restaurants,
you
void
an
item
that
was
ordered
but
has
not
yet
been
prepared.

A
void
is

a
method
of
removing
an
item
from
the
transaction
detail.

You
can
void
any
type
of
posted
items,
including:

• menu
items

• discounts

• service
charges

• tender/media
entries

There
are
several
ways
to
void
items
in
the
3700
system…

54
Revised 5/11/2015

Void – Limited Last Item Void

This
key
lets
you
remove
items
from
a
guest
check
in
either
a

current
or
previous
round.
Its
operation
depends
on
your
revenue

center’s
settings.
You
must
be
privileged
to
void
items.

Voids
print
at
order
devices
if
programmed
to
do
so.

Last
Item
Void

1. Press
[VOID]
twice.

The
system
removes
the
last
item
entered
in
this
round.

If
the
last
item
on
the
check
was
entered
in
a
previous
round,
one
of
the
following
may

happen:

• The
system
displays
a
prompt
window
with
a
list
of
reasons
for
the
void.
Enter
the

reason
to
complete
the
void.

• The
system
displays
an
error
message.

Your
revenue
center
does
not
allow
items

entered
in
previous
rounds
to
be
voided
this
way.
To
void
a
previous
round
item,
see

“Direct
Item
Void”
in
this
section.

Note

To
void
a
condiment
in
a
previous
round,
you
must
first
void
the
parent
menu
item,
then
re-‐
enter
the
item
with
the
correct
condiment.

This
is
true
for
all
types
of
previous
round
voids.

55
Revised 5/11/2015
Touch
Void

1. In
the
transaction
detail,
touch
the
item
to
be
voided.

2. Press
[VOID].

The
system
removes
that
item.

Possible
variations
in
these
steps:

• If
the
system
consolidates
multiple
items
in
the
display,
press
[VOID]
before
beginning

the
Touch
Void.
This
separates
items
so
you
can
void
them
individually.

The
system

remains
in
void
mode
until
you
press
[Clear].

• If
the
items
in
the
detail
won’t
highlight
(even
after
you’ve
un-‐consolidated
items),
your

revenue
center
does
not
have
Touch
Void
enabled.

• If
the
item
you’re
voiding
was
entered
in
a
previous
round,
the
system
may
display
a

prompt
window
with
a
list
of
reasons
for
the
void.

Enter
a
reason
from
the
list
that

displays
to
complete
the
void.

There
are
several
restrictions
that
can
be
placed
on
voids.

Last
item
void
only
applies
to
current

round
entries.

Limited
last
item
void
allows
the
employee
to
void
only
the
last
item
entered.

Previous
round
void
requires
a
specific
privilege
and
may
require
the
employee
to
enter
the

reason
a
menu
item
is
being
voided.

This
feature
allows
an
employee
to
void
only
the
last
transaction
item
posted
(menu
item,

discount,
service
charge,
or
tender/media).

With
this
option
enabled
an
employee
who
does

not
have
current
round
void
privileges
can
void
only
the
last
item
posted
in
the
current
round.

If

an
employee
attempts
to
perform
a
last
item
void
on
more
than
one
menu
item
the
employee

will
prompted
for
authorization.

A
menu
item,
in
this
context,
means
any
parent
menu
item
and
all
of
its
condiments
and
item

discounts.

An
employee
may
use
the
last
item
void
more
than
once
during
a
transaction,
but
may
only
void

the
item
that
was
just
posted.

56
Revised 5/11/2015

Current
Round
Voids

When
you
void
an
item
in
the
current
service
round,
the
system
simply
erases
it
from
the

transaction
detail.

Nothing
prints.

You
must
be
privileged
to
void
current
round
items.

Previous
Round
Void

If
touch
void
is
used
for
an
item
entered
in
a
previous
round,
the
system
may
be
programmed
to

display
a
prompt
window
with
a
list
of
reasons
for
the
void.

If
so,
the
employee
must
enter
the

reason
number
to
complete
the
void.

Employees
must
be
specifically
privileged
to
void
items

from
previous
rounds.

Quantity
Voids

If
an
item
is
ordered
as
a
group
(e.g.,
5
Cokes)
and
the
group
is
selected
and
void
is
pressed,
the

user
will
be
prompted
to
enter
the
number
of
Cokes
to
void.

Creating
a
Negative
Check

If
you
need
to
void
a
closed
check,
you
can
create
a
negative
check
(or
negative
fast

transaction).

The
negative
amount
on
the
new
negative
check
cancels
out
the
original
closed

check.

You
use
[VOID]
to
do
this.

57
Revised 5/11/2015
Transaction Cancel – Canceling a Transaction

You
cancel
a
transaction
when
you
want
to
end
the
current

service
round
without
posting
anything
you
did
during
that
round.

The
guest
check
returns
to
the
state
it
was
in
before
the
current

round.

If
you
cancel
a
transaction
in
the
same
round
that
you

began
the
check,
the
entire
check
is
cancelled.

Use
this
key
to
end
an
open
check’s
current
service
round
without
posting
any
entries.

Depending
on
your
system’s
programming,
this
key
is
often
simply
defined
as
CANCEL.

A
transaction
consists
of
all
entries
posted
to
a
guest
check
during
a
service
round.

When
you

cancel
a
transaction,
you
void
all
entries
made
during
that
service
round.

If
your
system
assigns
check
numbers
automatically,
you
cannot
re-‐use
a
cancelled
check’s

number,
even
if
it’s
a
new
check.
For
example,
if
you
begin
check
#250
and
immediately
cancel

the
transaction,
the
next
check
opened
is
#251.

Some
changes
made
to
a
check
occur
immediately
and
cannot
be
cancelled.

Examples
include
entering
a
table
number,
or
entering
a
guest
check
ID.

Steps

1. From
inside
a
transaction,
press
[CANCEL].

The
system
prompts
Cancel
Transaction?

2. Press
[Enter]
or
[CANCEL]
to
confirm
the
cancellation.

One
of
the
following
happens:

• If
this
is
a
new
check
that
has
not
yet
been
service
totaled,
the
transaction
is
cancelled

and
the
check
is
not
opened.
The
table
and
group
numbers
are
re-‐usable.

The
check

number
is
re-‐usable
if
it
was
assigned
by
you.

It
is
not
re-‐used
if
check
numbers
are

assigned
by
the
system.

• If
this
is
an
open
check
with
previous
service
rounds,
the
current
service
round
is

cancelled.

58
Revised 5/11/2015

Re-Open a Closed Check
A
privileged
employee
can
re-‐open
a

closed
check
(up
to
14
business
days)
to

change
the
following
detail
items:

• Tender
type
and
amount

• Menu
Items

• Charged
tip
amount

• Automatic
service
charge
(on
or
off)

• Covers
count

• Guest
check
ID

• Tax
exemption
(on
or
off)

A
closed
check
may
be
reprinted
if
it
has
not
been
edited.

No
changes
may
be
made
if
the
closed
check
was
paid
with
a
credit
card
and
its

respective
credit
card
batch
has
already
been
settled.

This
is
a
security
measure
to

prevent
credit
card
fraud.

This
holds
true
for
Reopen
Clsd
Check
as
well
as
Edit

Clsd
Check,
discussed
on
the
next
page.

59
Revised 5/11/2015

Edit a Closed Check

Use
this
key
when
you
need
only
to
change
the
form
of
payment.

As
with
Reopen
Clsd
Check,
you
may
not
make
any
changes
to
a

check
if
it
has
been
already
paid
with
a
credit
card
and
its
respective

credit
card
batch
has
been
settled.

1. Press
the
Edit
Clsd
Chk
key
and
then
type
the
check
number.

2. When
the
check
is
re-‐opened,
a
privileged
employee
can
void
the
tender
type
and

amount
or
charged
tip
amount.

The
check
must
reside
in
the
same
revenue
center
as
the
POS
that
the

employee
is
using
to
access
the
check.

The
check
must
have
been
closed
to
a
non-‐zero
balance.

Checks
that
were
closed
to
a
zero
balance
(including
checks
that
were

reduced
to
a
zero
balance
after
all
detail
was
added
or
transferred
to

another
check)
cannot
be
edited.

The
employee
must
know
the
guest
check
number.

Closed
checks

cannot
be
accessed
by
table
number
or
guest
check
ID.

The
employee
may
not
be
in
Training
mode.

60
Revised 5/11/2015
Edit Tip
From
the
Pay
screen,
select
this
option
when
the
check
has
been

closed
and
you
entered
an
incorrect
tip.

Upon
pressing
this
button,
enter
the
correct
tip
that
will
match
the
credit
card
voucher.

Once

you
select
okay,
the
check
will
then
be
closed.

This
option
only
pertains
to
the
current
business
day.

Once
the
credit
card

batch
has
been
closed,
changes
to
credit
card
charges
may
only
be
done

through
calling
your
credit
card
merchant.

Edit Table #
If
the
Check
ID
or
Number
of
Guests
is
incorrect
or
changes
at
any
time,
it
is
easy
to
make
an

adjustment.

1. Go
to
the
Function
Screen

2. Press
the
“Edit
Table
#”
key
and
make
the
necessary
adjustment.

61
Revised 5/11/2015

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