Toshiba_Home_Security_System

FS-3600 and Accessories

One Year Limited Warranty

Toshiba TEC America warrants this product to be free from defects in materials and workmanship for a period of one (1) year from the date of original purchase from Toshiba TEC America or an Toshiba TEC America authorized dealer or distributor. This warranty is limited to the original purchaser and to FS-3600???s and Accessories for the FS-3600 that are sold and used within the United States. A copy of a valid dated sales receipt must be submitted with the product for warranty service.

This limited warranty applies only to FS-3600 units and Accessories for the FS-3600 which do not function properly under normal use, within the manufacturer???s specifications. It does not apply to products that, in the sole opinion of Toshiba TEC America, have been damaged as a result of accident, misuse, neglect or improper packaging or shipping. This warranty is void if the TEC??? label or logo, or the rating label or serial number have been removed or defaced, or the product has been modified or serviced by other than Toshiba TEC America or an authorized Toshiba TEC America Service Center.

During the one-year warranty period, Toshiba TEC America will repair or replace, at Toshiba TEC America???s option, any defective product with no charge for parts or labor.

Toshiba TEC America liability hereunder shall be limited to repair or replacement of the defective part or parts and such correction shall constitute a fulfillment of the warranty hereunder. Toshiba TEC America shall have no liability hereunder.

TOSHIBA TEC AMERICA MAKES NO WARRANTIES, EXPRESS OR

IMPLIED, INCLUDING MERCHANTABILITY OR FITNESS FOR A

PARTICULAR PURPOSE, EXCEPT AS EXPRESSLY STATED HEREIN.

UNDER NO CIRCUMSTANCES SHALL TOSHIBA TEC AMERICA BE

LIABLE TO THE PURCHASER OR ANY USER FOR ANY DAMAGES,

INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES, EXPENSES,

LOST PROFITS, LOST SAVINGS, OR OTHER DAMAGES ARISING OUT

OF THE USE OF OR THE INABILITY TO USE THIS PRODUCT, EVEN IF

CAUSED BY TOSHIBA TEC AMERICA???S SOLE NEGLIGENCE.

To obtain warranty service, contact your TOSHIBA TEC AMERICA dealer. You may also write or phone:

Toshiba TEC America, 4401-A Bankers Circle

Atlanta, GA 30360

Phone No.: (770) 449-3040 Fax: (770) 453-0909

If the problem cannot be remedied by telephone, TOSHIBA TEC AMERICA will determine how service will be provided. Do not ship the equipment to TOSHIBA TEC AMERICA without a return authorization number. The purchaser must prepay any shipping costs and insurance, and assume the risk of loss during shipping.

Toshiba TEC America provides this publication as is without warranty of any kind, either expressed or implied. This publication could include technical inaccuracies or typographical errors. Changes are periodically made to the information herein; these changes will be incorporated in new editions of the publication. Toshiba TEC America may make improvements and/or changes in the product(s) and/or program(s) described in this publication at any time.

FCC Notice

This equipment has been tested and has been found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. These limits are designed to provide reasonable protection against harmful interference when the equipment is operated in a commercial environment. This equip- ment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instruction manual, may cause harmful interference to radio communications. Operation of this equipment in a residential area is likely to cause harmful interference in which case the user will be required to correct the interference at the users own expense.

Changes or modifications not expressly approved by manufacturer for compliance could void the user???s authority to operate the equipment.

This Class A digital apparatus complies with Canadian ICES-003

Cet appareil num??rique de la classe A est conforme ?? la norme NMB-003 du Canada .

1.1Introduction

The FS-3600 is a touch screen POS system for use in the hospitality industry. A companion keyboard entry terminal, the FS-2700, is also available. The FS-3600 and FS-2700 stations can be used interchangeably within the same system, even though not all touch features are available on the FS-2700.

The FS-3600 and FS-2700 workstations can be used in a system of up to twelve workstations operating off a network. A Backoffice PC running the Windows XP Professional operating system can be integrated in a system to run software for additional maintenance and reporting.

This manual describes guest check processing and adjustments. Details of programming and configuring the FS-3600 system are in the FS-3600/FS-2700 Programming Manual.

The FS-3600 system offers a wide array of features that make it easily adaptable to all types of food service applications ??? including fine dine table service, dual drive-thru quick service, full-service bars, cafeterias, delis and school lunchrooms.

The FS-3600/FS-2700 system can be easily tailored for indi- vidual restaurant menus, personnel and operating procedures. Menus and prices can be changed to accommodate daily changes in meal period prices.

The FS-3600 touch workstation offers custom programming for any application through its unique system of soft-programmed POS touch screens. In addition to the Key Functions of the FS-2700, many touch specific features offer additional ease of operations.

A list summarizing POS Key Functions follows in this chapter. Detailed explanations of the more common functions are included in subsequent chapters of this manual.

1.2Order Entry Screen

The order entry screen displays when the system is in POS mode. The left side of the screen displays guest check information as transactions are entered, adjusted and tendered. Each item is explained below and a sample screen is shown on the next page.

The right side of each screen is fully programmable for each store, (see the next section of this chapter for examples).

Order Entry Screen Items

Message Window

???Used for displaying items as they are entered on to a transaction, including menu items, media and functions.

???System error messages are also displayed here.

Prompt Line

???Used to guide the system operators through transactions.

???Prompts are programmed in the Category Table.

Check Detail

???This area displays the last 28 line items entered on a check.

Check Summary

???Check Information - shows the check number, the table or order number if assigned, the guests or meal count and the server who is assigned to the check.

???Check Totals ??? shows the taxable and non-taxable menu item totals, sales tax, gratuity and amount tendered.

Status Line

???Shows the current system date and time, the current Order Type, the current Meal Period, the current Menu Size Level, the Station Name and the amount of free memory on the station.

1.3Sample FS-3600 Screens

When a FS-3600 workstation is powered on, the default screen for that station displays. This is typically a screen for employees to use to log into the station for POS operations. It can also be used for clocking into the optional Timekeeping system.

Make sure the initial default screen programmed for a station has

{LOGIN/LOGOUT} and/or {CLOCK~IN/OUT} keys and a numeric

keypad. A {TOTAL} key is required if users are assigned passwords.

Sample ??? Login Screen

After logging in, the screen set as default for the employee???s Job Code will display. Different screens may display for servers, bartenders, cashiers, etc.

In most operations, after an employee has logged in, the system allocates the next check number. This is Auto Create mode. A station may also be set up for Recall mode where new checks are not started but only recalled.

The next sample screen could be used for an order-entry server. Since the next check is already allocated, note the following keys:

The {NEW~CHECK} key in this example is not a function key but is a screen select. When pressed, another screen displays from which the server will begin entering menu items on to the check.

The {NEW~TABLE} key is also a screen select. In this case,

pressing the key displays a screen from which a table number and number of guest can be entered.

???Table number, number of guest and order number can be set as optional requirements for a check.

In this sample {TABLE~NUMBER} and {#~GUESTS} are function

keys which require a numeric entry. They are placed on a screen along with a numeric keypad.

In addition to being a function key, in this sample the {#~GUEST} key is also a screen link to another screen from which the server will begin entering menu items on to the check.

NOTE ??? the key. In this example, the key function is actually the VOID key, which also works as a destructive backspace. It has been labeled in this example to represent its function on the screen.

Make sure any keys that require a numeric entry are placed on screens that have a keypad.

Sample ??? Table #/Guest Screen

2.1Manager Overrides

The TEC FS-3600 system has an extensive security system.

Security levels can be assigned to almost every key type and menu choice in the system.

Access to different function levels are determined by the Security levels assigned to each Job Code.

If an employee attempts using a function for which he has an insufficient security setting, a prompt displays:

Enter approval ID

???A keypad will also display for entering the employee ID of a user who is allowed to access the function.

To proceed, index a Manager???s user I.D. and press {ENTER}.

2.2Clocking In/Out

The FS-3600 has an optional timekeeping function that tracks attendance records. The Timekeeping system is used only for the purpose of tracking attendance, it does not provide access to POS operations.

2.2.1Clock In

Notes

The options for using the Timekeeping system are determined by employee in the User Setup Table.

???Required Clock-In ??? If YES, this user cannot log in to the system without first clocking in.

???Clock-In Only ??? If YES, this user cannot log in to the system at all. This option is commonly used for kitchen employees who do not enter guest checks.

Procedure

1.Index employee I.D.#.

2.Press {CLOCK~IN/OUT}.

???If more than one Job Code is assigned to the employee, options will display for choice.

???Touch the button of the Job Code wanted.

3.Receipt printer prints the employee???s name, Job Code clocked in, the time and date.

2.2.2Clock Out

Notes:

Employees will be required to Declare Tips when clocking out if their Job Code has TIPPED set to YES.

A minimum declared tip entry can be required by setting option MIN TIP in the System Config. Table to the minimum wanted.

Procedure

1.Index employee I.D.#.

2.Press {CLOCK~IN/OUT}.

???If prompted, index amount of cash tips, press {ENTER}.

???If prompted NOT ENOUGH TIPS, index manager I.D. # and press {ENTER}.

3.Receipt printer prints a clock out report with the employee???s name, Job Code, time/date and the total hours worked both for this shift and this week.

2.3Login/Logout

Logging into the system allows access, as the user???s security level permits, to guest check handling and Manager Mode.

NOTES

An employee can be logged into one station at a time.

Only one employee can be logged into a station at one time, and that user???s security level determines what functions are accessible.

???An AUTO LOGOUT function can be set for a Job Code which will automatically log the user out and return to the Job Code???s default screen after a check service round is completed.

???An option in System Config, POS AUTOLOGOUT will automatically log the user out if a station is not active after a set amount of minutes.

If the employee is required to Clock In (for time and attendance tracking), the Job Code entered during the clock in will also be used for the Log In.

An employee???s shift begins when a login is done, and continues until that employee???s User Report is cleared.

A Job Code can be set up to require a bank loan function when an employee logs in with the REQUIRE LOAN flag.

A password can be assigned to an employee in the User Setup Table that must be used each time the employee logs in.

The One-Touch feature displays a User???s name on a screen button which is pressed to login the user.

2.3.1Login

Procedure

1.Index employee I.D. #.

2.Press {LOGIN/LOGOUT}.

3.If prompted, index the user???s password and press {TOTAL}.

4.If prompted, select the Job Code for this shift.

5.If the Job Code requires a Bank Loan, select {LOAN}.

???Index the amount of the loan and press {ENTER}.

???Press {YES} to confirm the amount.

2.3.2Logout

NOTE: This procedure is not necessary if the Job Code is set for Auto Logout, or if another user logs into the workstation.

Procedure

1. Index {0} and press {LOGIN/LOGOUT}.

2.3.3One-Touch Login

NOTES

This feature is used to create keys on the screen which employees press to login.

To set up this feature:

???Set the ONE TCH LOGIN option in the User Setup Table to YES for the employee(s).

???Set the ONE TCH LOGIN option in the Station Setup Table for each workstation to have this feature.

???The default screen for the station will display buttons for each employee who has a current open shift.

Procedure

1.Press the key with the employee???s name.

??? The employee is logged in.

3.1New Guest Checks

Guest Check Numbers

???Guest checks are assigned a check number by the system.

???Blocks of check numbers are allocated to each workstation, so the range of check numbers will always be the same for each workstation.

Auto Create / Auto Recall Modes

After an employee has logged into the system, the workstation is in one of two check modes. The AUTO CREATE setting in the Job Code Setup table for the employee determines the mode.

???AUTO CREATE set to YES

???The workstation automatically allocates the next check.

???AUTO CREATE set to NO

???Sets the workstation for this employee to RECALL MODE.

???This should be used only when the server is responsible for recalling and tendering checks started by other servers.

???Example: The server is the cashier for a dual drive-thru.

Guest Check Prompts

???Required prompts can be for a table number, the number of guests in the party, and an order/tent number.

Ending a Service Round

???A service round begins when a check is created or recalled.

???The service round is completed when the check clears the screen by the server pressing {TOTAL} or {PRINT~CHECK}, or when the check is tendered with a

{MEDIA} key.

???If a media is used to partially tender a check, the service round will end using {TOTAL}.

3.2New Check Prompts

All checks are tracked by a system-assigned check number. In addition, other check information can be required and attached to the check. These options are Table Number, number of guests, and an order/tent number.

3.2.1Table Number

A table number can be required for the Order Type by the REQ TABLE flag in the Order Type Table. The Order Type of the check is determined by the Job Code of the User logged in.

???This setting requires a Table number entry before the check is sent.

???Table number entry is not required if immediately paying out the check.

???An additional setting, PROMPT TABLE in the Station Setup Table, can require a Table number entry before a menu item is entered.

???With this option set, the table number entry is required if immediately paying out the check.

When a table number is assigned to a check, it can be recalled by table number as well as the check number.

Make sure the {TABLE~#} key is placed on a screen with a keypad. And, a screen select key can be used to display it before a menu item screen so the entry can be made before ending the service round.

Procedure

1.Index the table number for this order.

??? Press {TABLE~#}.

Table Select Preset Key

Table numbers can be assigned to checks with a {TABLE~SELECT} key. Table numbers are pre-assigned to the key and are usually arranged on a screen to represent the layout of the restaurant.

3.2.2Guest Count

A guest count can be required for the Order Type by the REQ GUEST CNT flag in the Order Type Table. The Order Type is determined by the Job Code of the User logged in.

???This setting requires a guest count entry before the check is sent.

???An additional setting, PROMPT # GUEST in the Station Setup Table, can require a guest count entry before a menu item is entered.

A default entry can be assigned to an Order Type using the DEFAULT GUEST COUNT flag in the Order Type Table, so the server does not have to make an entry.

This key type does not apply if the workstation is set up to track check cover by Meal Count rather than Guest Count. That option is GUEST CNT in the Station Setup Table.

Make sure the {GUEST} key is placed on a screen with a keypad. A screen select key can be used to display this key before menu items can be entered.

Procedure

1.Index the number in the party for this guest check.

??? Press {GUESTS}.

1.Press {GUESTS}.

2.Screen prompts: Enter guest count

3.Index the number in party and press {TOTAL}.

4.To accept the default guest count, press {TOTAL} without entering a number first.

3.2.3Order Type

All checks must be assigned to an Order Type. Most Job Codes will be assigned a default Order Type. Or, the user can be prompted to enter the Order Type for each guest check.

An Order Type can be required as an entry for a particular work- station.

???The DEFAULT ORDER TYPE in the Job Code Table for the employee???s Job Code must be set to NONE (press the CLEAR key).

An entry for the Order Type must be completed before a menu item can be entered on the check.

Procedure

1.Before entering a menu item, press an {ORDER~TYPE} key for this check.

???Pressing an {ORDER~TYPE} key will also override a default Order Type assigned to the Job Code for one order only.

3.2.4Order Number

Order numbers are also known as TENT numbers. They can be used when pre-numbered order cards are given to guests to place on the table so food can be delivered to the correct table.

An Order Number can be required for checks of a certain Order Type by setting the PROMPT ORD NUM flag in the Order Type Table.

When Order Number is required for a check, a prompt will automatically display when the service round is completed.

When the REQ TABLE flag in the Order Type table is YES, the PROMPT ORD NUM flag does not function.

Procedure

1.Enter menu items on to the check.

2.End the service round by pressing {TOTAL}, {PRINT~CHECK} or a {MEDIA} key.

3.Prompt line displays message:

Enter order number

4.Index the order number on the keypad and press {ENTER}.

5.The service round is completed.

3.2.5Override Meal Period

Meal Periods are set up by time for each day of the week in the Meal Period Setup table. The current setting can be overridden for the current check only or for all checks until the System Z report is done. The change can affect one terminal or all terminals.

For One Check Only

1.Press a {MEAL~PERIOD} key which has been set for the Meal Period wanted for this check.

???The override setting reverts back to the preset Meal Period after the check is sent.

For All Checks Today

1.Press {STAY~DOWN}.

2.Press the {MEAL~PERIOD~#} key wanted.

3.Screen prompts:

Broadcast changes? 1 ??? Yes, 0 - No

4.Press {YES} for the change to be effective at all stations in the system.

Press {NO} for the change to affect this station only.

???The override setting will be effective until the Meal Period is changed again, or until the next System Z report is done.

3.2.6Add Guest Information

An 8-character field can be added to a check using the GUEST INFO field in the Order Type Table.

The information entered is saved with the check. It prints on the remote kitchen slip and the guest receipt.

When the check is recalled using {RECALL~CHECK}, the information entered displays on the check???s button.

Procedure

1.Press an {ORDER~TYPE} key which has GUEST INFO flag turned on.

2.Keyboard displays. Enter up to 8-characters of Guest Information for this check.

3.Press {ENTER}.

4.Enter menu items.

Add Extra Guest Information

This option is available if the Add Guest Information feature is being used. It allows four lines of Guest Information to be entered in addition to the 8-character field.

???To use, turn on the EXTRA GUEST INFO flag in the Order Type Table.

???The Extra Guest Information entry prints on the guest receipt but not the remote kitchen slip.

3.3Entering Menu Items

Menu items can be entered after any new-check prompts have been satisfied.

Screens may be organized by Menu Category, with a ???main??? order entry screen containing screen select buttons that display each menu item within that Category. An example would be a screen with buttons for Soup/Salads, Apps, Entrees, Desserts, and Beverages.

1.Index the quantity of the item wanted, using a numeric keypad.

2.Press the {MENU~ITEM} key for the item.

???If the quantity entered exceeds the HALO setting for the item, message displays:

Amount too large

3.3.3Menu by PLU #

1.Index the PLU # of the item wanted, using a numeric keypad.

2.Press {ENTER~PLU}.

3.3.4Open Priced Menu Item

An open priced Menu Item is one that has the flag OPEN PRICE in the Menu Setup table to YES. If the flag PREFIX PRICE is set to YES, the price is entered prior to entering the item.

With PREFIX PRICE to Yes

1.Index the price for this item.

2.Press the {MENU~ITEM} key for the Open Priced Menu Item.

With PREFIX PRICE to No

1.Press the {MENU~ITEM} key for the Open Priced Menu Item.

2.Screen prompts:

Enter sales price

3. Index the price for this item and press {TOTAL}.

3.3.5Scalable Menu Item

Use the SCALEABLE flag in the Menu Table to set an item as requiring a weight entry.

Procedure

1.Press the preset {MENU~ITEM}.

2.If a scale is connected to the FS-3600, the weight will be entered from the scale.

3.If a scale is not connected, prompt will display:

Enter weight

4.Index the number of pounds of the item using the keypad which automatically displays.

5.Press {ENTER}.

3.3.6Enter Modifiers With Forced Display

A modifier can only be entered on a check following a Menu Item. The number of items that may be entered from a modifier screen is set in the Menu Setup Table.

Procedure

1.Press the {MENU~ITEM} key for the item wanted.

???It is added to the check.

2.A list of modifiers display. Press a key to choose a modifier. The modifier screen will clear according to its setting in the Menu Item???s programming.

???If this Forced Display allows one selection, the screen will clear after one choice is made.

???If this Forced Display allows more than one selection, the screen will clear after that number of choices is made.

???If there is no limit to the number of selections from the Forced Display, a {TOTAL} key should be on the screen to indicate all wanted choices have been made.

3.When all choices are made from the Forced Display(s), the screen returns to the one from which the Menu Item was entered.

3.3.7Enter Modifiers With Special Instructions

If a Menu Item???s Category has the USAGE field set to Special Instructions, the item can be used as a modifier but preset on the screen rather than be included on a Forced Display.

Procedure

1.Enter the primary {MENU~ITEM}.

2.Press the preset special instruction {MENU~ITEM}.

???Special Instruction items cannot be entered on a check before a primary Menu Item is entered.

3.3.8Enter Modifiers With Spell-It Instructions

The server types Spell-It Instructions when a Menu Item needs a modifier which is not programmed.

???Spell-It Instructions can only be entered on a check after a Menu Item has been entered.

???The modifier entered with Spell-It Instructions is not retained with the check so it does not print on the guest receipt.

Procedure

1.Enter the Menu Item.

2.Press {SPELL~IT~INSTR}.

3.Type a modifier, up to 18 alphanumeric characters.

4.Press {ENTER}.

???The entry will print on remote printers following the Menu Item.

3.3.9Enter Items by Seat Numbers

Seat numbers enable items on the check to be sorted and printed on the remote printers by table position. Entering checks by seat numbers is also very helpful when splitting the check into separate checks for payment.

To use Seat numbers for sorting on remote printers, the following options should be set:

???The option USE SEAT # in the System Config Table must be YES.

???The option in System Config Table to SORT ORDERS should be set to the Seat Number option.

With +SEAT and ???SEAT

Procedure

1.When using seat numbers, the system assigns the current seat number to 1. The next menu item entered will be assigned to the current seat number.

???Use the {+~SEAT} to change the seat number from 1 if necessary.

2.Enter the menu item(s) for this seat number.

3.Use the {+~SEAT} and {-~SEAT} keys to change the seat number as needed for the next menu item(s).

4.Enter the menu items(s) for this seat number.

5.Continue until all items are entered on the check.

With Seat Select

{SEAT~SELECT} presets seat numbers on the screen. Each preset key is programmed with a specific seat number.

Procedure

1.Press {SEAT~SELECT~#}.

2.Enter menu item(s).

3.Continue until all items are entered.

Change Seat Number

Procedure

1.Enter items, assigning seat numbers, or enter all items with the default seat number of 1.

2.Press {CHANGE~SEAT}.

3.A change seat number screen displays.

4.Use the up and down arrow keys to highlight an item to change.

???Highlighting a primary Menu Item automatically highlights the item???s modifiers.

5.Index the new seat number for the item and press {SEAT}.

6.Continue until all items wanted are reassigned to the correct seat number.

7.Press {DONE}.

3.3.10 Enter by Menu Item Size

Menu Item Size Levels are used for ordering Menu Items, such as soft drinks, which come in different sizes.

Two ways to enter a different size menu item:

???Press the {MENU~ITEM~SIZE~#} key prior to the first modifier item in order to change its size level. Example:

??? {MENU~ITEM~SIZE~2} then {F.FRIES}.

???Press a preset menu item of a certain size.

When ordering priced modifiers through Forced Displays, an option STAYDOWN SIZE in the Menu Table can be set so the size level remains the same until all modifiers from the Forced Display are entered.

Sample Procedure

1.Press a menu item, for example: {BURGER}.

2.A Forced Display gives choice of {MED~FRIES} (size 2 in this example) or {LGR~FRIES}(size 3).

???Enter MED FRIES

???The STAYDOWN SIZE is set to YES in the Menu Table.

3.The next Forced Display shows choice of soft drinks and {MENU~ITEM~SIZE~#} keys for each price size.

???Select a soft drink. The size will default to Menu Item Size 2.

???Or, to order a Size 3 soft drink, press the {MENU~ITEM~SIZE~#} key, then select the soft drink wanted.

3.4Check Corrections Before Sending

3.4.1Remove Items from Checks

Remove Last Item

1.Enter menu items.

2.Press {LAST~ITEM~VOID}.

3.The menu item is removed from the check.

Remove One Item

Before an item has been sent/stored, the security level in the Function Setup table only applies if the option SEC EC VOID in the System Config. table is set (page 10 #1).

After a menu item has been sent/stored and the check recalled, the {VOID} key can only be used according to the security level set in the Function Setup table.

Procedure

1.Enter menu items.

2.Press {VOID}. A VOID screen displays.

3.If prompted, index a Manager Code and press {TOTAL}.

4.Use the up and down arrow keys to highlight the item to be removed from the check.

???Highlighting a primary Menu Item automatically highlights the item???s modifiers.

5.Press {TAG}. A + symbol displays to the right of the item???s price.

???If an item is tagged in error, press {TAG} again.

6.When all items to be removed have been tagged, press {VOID}.

3.4.2Add a Modifier

1.Enter menu items with modifiers.

2.Press {CHANGE~MODIFIER}.

3.Use the up and down arrow keys to highlight the menu item and its modifiers.

4.Press {SPC~INST}.

???Buttons display for each Special Instruction designated menu category.

5.Touch the button for the category wanted.

???Modifiers in that category display.

6.Touch a modifier. It is added to the menu item.

???The display returns to previous screen.

3.4.3Delete a Modifier

NOTE: A required modifier cannot be deleted.

1.Enter menu items with modifiers.

2.Press {CHANGE~MODIFIER}.

3.Use the up and down arrow keys to highlight the menu item and its modifiers.

4.Press {CHANGE~MODIF}.

5.Use the up and down arrow keys to highlight the modifier.

6.Press {DELETE}.

7.Press {DONE} when all changes are made.

3.4.4Replace a Modifier

1.Enter menu items with modifiers.

2.Press {CHANGE~MODIFIER}.

3.Use the up and down arrow keys to highlight the menu item and its modifiers.

4.Press {CHANGE~MODIF}.

5.Use the up and down arrow keys to highlight the modifier to be replaced.

6.Press {CHANGE~MODIF}.

???The forced display from which the modifier was entered displays.

7.Select the correct modifier.

8.Press {DONE} when all changes are made.

3.5Send Items to Remote Printers

3.5.1Printer Mode Options

When items are sent to print at the remote printers depends on the setting of the MODE option in the Station Printer Setup Table.

Printers can be set up for modes in Station Printer Setup as follows:

???Immediate ??? prints each line as it is entered on to the check.

???By Round ??? prints items entered in this round when the service round is ended with {TOTAL}, {PRINT~CHECK} or a {MEDIA} key.

???On Demand ??? prints items entered this round only when the

{PRINT~CHECK} key is pressed.

???This option is more commonly used for guest receipt printers.

???Video ??? sends each line to a video controller as it is entered on to the check.

3.5.2Send One Remote Slip from Multi Checks

This feature allows remote orders to be grouped from different guest checks into a single remote order. Set the following options to use this feature:

The {HOLD} key type is used to prompt the server to hold remote printing.

???When the server???s response is Yes, items from the current check are held.

???When the server???s response is No, items from the different checks print as a single order.

LAST TICKET field in the Station Setup Table sets the default for the {HOLD} key to None, Yes or No.

???{HOLD} is a toggle key. This setting decides what the initial answer is. The key toggles between Yes and No with each depression.

Procedure (Sample)

This sample procedure uses the setting of the LAST TICKET field as Yes and combines two guest checks on the remote printer(s).

1.Enter items for first guest check.

2.Press {HOLD}.

3.Screen prompts:

Hold Order: Yes

???YES prevents this order from printing on the remote printer(s) this round.

4.End service round by pressing {PRINT~CHECK}, {TOTAL} or

{MEDIA}.

5.Check clears to the server???s default screen.

6.Enter items for the second guest check.

7.Press {HOLD}.

8. Screen prompts:

Hold Order: Yes

9.This time ??? press {HOLD} again to change to response to No.

???NO will send this check???s and the previous check???s items to the remote printer(s) this round.

10.End service round by pressing {PRINT~CHECK}, {TOTAL} or

{MEDIA}.

11.Both checks print to the remote kitchen printer as a single order.

???The check number of the last check prints on the header.

3.5.3Send Multi Remote Slips from One Check

The ORD CHECK ON DMD (Order Check on Demand) setting in the Order Type Table can be used to print items from the same check on remotes when the {ORDER~COMPLETE} key is pressed.

This option allows orders to be prepared for multi-person orders but on only one check.

With this option set, no Menu items of this Order Type will print to the kitchen printers unless {ORDER~COMPLETE} is pressed.

Procedure

1.Enter menu items for first remote order.

2.Press {ORDER~COMPLETE}.

???The order remains on the screen.

???The items entered this round print on the remote printer(s).

3.Enter menu items for the next remote order.

4.Press {ORDER~COMPLETE}.

5.Continue entering items and pressing {ORDER~COMPLETE} until all remote orders are entered.

6.Press key to end order entry, {PRINT~CHECK}, {TOTAL} or a

{MEDIA} key.

3.6End Service Round

Ending the service round sends menu items to kitchen printers (if they have not already been printed) and clears the check from the screen.

If the flag in the Order Type Table, STORE OPEN CHECK is NO for the check???s Order Type, the service round can only be finalized by tendering the check with a {MEDIA} key.

Procedure

1.Enter all items for this service round.

2.Complete any required prompts (i.e. Table #, # Guest, Order #).

3.End the service round by pressing one of the following key types.

???{TOTAL}

???Sends menu items entered this round to remote printers.

???Clears the check from the screen.

???Prints the guest receipt if PRINT CHECK/ROUND in the Order Type Table is YES.

???Check remains open.

???{PRINT~CHECK}

???Sends menu items entered this round to remote printers.

???Clears the check from the screen.

???Prints the guest receipt.

???Check remains open.

???{MEDIA}

???Sends menu items entered this round to remote printers.

???Clears the check from the screen.

???Prints the guest receipt if PRINT CLOSED CHECK option in the Order Type Table is YES.

???Closes the check.

3.7Recall a Check

The RECALL OTHER USER CHECK field in the Job Code Table can be set to allow users such as cashiers to recall checks entered by other employees.

Checks can only be opened at one workstation at a time.

3.7.1By Check Number

Checks with Order Types requiring a table number can also be recalled by check number.

Using the Number Pad

1.Using the number pad, index the check number.

2.Press {RECALL~CHECK}.

Using List of Open Checks

1.Press {RECALL~CHECK}.

2.A list of all open checks accessible by this server displays.

3.Press the key of the check wanted to recall.

3.7.2By Table Number

Using the Number Pad

1.Using the number pad, index the table number.

2.Press {RECALL~TABLE}.

Using List of Open Checks

1.Press {RECALL~TABLE}.

2.A list of all open checks accessible by this server displays.

3.Press the key of the table wanted to recall.

???If the table has separate checks a list of each check will display. Press the key of the separate check wanted.

3.7.3Recall by Order Type

1.Press {RECALL~ORDER~TYPE~#} of the Order Type wanted.

2.A list of all open checks accessible by this server displays.

3.Index the number of the check wanted.

3.7.4Recall Table with Separate Checks

1.Use either the number pad or the list of checks to recall the table.

2.List of separate check numbers display.

3.Touch the button of the check wanted.

3.7.5Recall With a Bar Code Scanner

If the workstation is connected to a bar code scanner and bar codes are being printed on the guest checks, scan the guest check.

3.7.6Recall with Dual Drive Thru

A Dual-Drive Thru application uses two options:

The MONITOR STATION field in the Station Setup Table enables a workstation???s orders of a certain Order Type to be recalled at another specific station.

???Example: Drive Thru Order Taker #1 can forward orders to Drive-Thru Cashier #1. Drive Thru Order Taker #2 can forward orders to Drive Thru Cashier #2.

The {RECALL~OT#} key type which is used to recall checks of a specific order type.

Example

1.Order is entered at Drive Thru Order Taker Station.

2.Cashier at Drive Thru Cashier Station presses {RECALL~OT} key programmed for an Order Type named DRIVE THRU.

3.Orders display on Drive Thru Cashier Station in the order they were entered. First order is in upper left corner of window.

3.8Split a Check

Only items that have been sent can be split into separate checks.

3.8.1Split By Item

Procedure

1.Recall the check.

2.Press {SPLIT~BY~ITEM}.

3.Screen prompts:

Enter number of checks

4.Index the number of new checks to create from this check and press {ENTER}.

???A split check screen displays.

5.Use the up and down arrow keys to highlight an item to go to the first new check.

???Highlighting a primary Menu Item automatically highlights the item???s modifiers.

6.Press {TAG}. A + symbol displays to the right of the item???s price.

???If an item is tagged in error, press {TAG} again.

7.Continue tagging items until all items for the first new check are done.

8.Press {SPLIT~BY~ITEM}.

9.Continue steps #6 ??? #9 until the last new check is split.

10.A list of the new check numbers display.

???To print one check, touch the button of the check and press

{PRINT}.

???To print all the new checks, press {PRINT}.

11.Press {DONE} to exit the split check screen.

12.End the service round by pressing {MEDIA}, {PRINT~CHECK} or {TOTAL}.

3.8.2Split by Seat Number

To split checks into separate checks using {SEAT~NUMBER}

requires the option USE SEAT # in the System Config Table be set YES.

Procedure

1.Recall the check.

???If seat numbers were not entered prior to sending the check (i.e. all items are assigned to seat #1), items can be reassigned using the {CHANGE~SEAT} key (see procedure on page 3-16).

2.Press {SPLIT~BY~SEAT}.

3.Screen prompts: Enter number of checks

4.Index the number of new checks to create from this check and press {ENTER}.

???A list of new check numbers display across the top of the screen.

???Below the check buttons display a list of the seat numbers entered on the check.

5.Touch a check button, and then touch each of the seats that should be split to this check.

6.Continue until all seats have been assigned to the correct check.

7.Press {SPLIT}.

8.A list of the new check numbers display.

???To print one check, touch the button of the check and press

{PRINT}.

???To print all the new checks, press {PRINT}.

9.Press {DONE} to exit the split check screen.

10.End the service round by pressing {MEDIA}, {PRINT~CHECK} or {TOTAL}.

3.8.3Split By Amount

Procedure

1.Recall the check.

2.Press {SPLIT~BY~AMOUNT}.

3.Screen prompts:

Enter number of checks

4.Index the total number of checks to create from this check and press {ENTER}.

5.Index the amount for the first check and press {ENTER}.

???Continue entering the amount for each check.

???When there is one check remaining, the system puts the balance on it (the last check).

6.The system displays buttons for each resulting check.

???The first (original) check contains all the menu items, tax and gratuity and shows the total amount that was transferred.

???Each new check contains an item ???Bal Xfer??? and the amount transferred to it from the original check.

7.Press {PRINT} to print each check, or press {DONE} to exit the function.

3.9Transfer a Guest Check

3.9.1Transfer to a Server

This procedure is done by the server who created the check.

Procedure

1.Recall the check. Should be done by the server responsible for the check or a manager.

2.Press {XFER~CHK~TO~SVR} key.

3.Screen prompts:

Enter ID

4.Index the I.D. number of the server the check is being transferred to.

5.If the default Order Type for the new server requires a table number and the check does not have one assigned, screen prompts:

Enter table number

6.Index the table number on the keypad which automatically displays and press {ENTER}.

7.If the default Order Type for the new server requires a # of guest entry and the check does not have one assigned, screen prompts:

Enter guest count

8.Index the number of guests and press {ENTER}.

9.Press the {TOTAL} key the end the procedure. Check is transferred.

3.9.2Transfer from a Server

This procedure is used by the new server, who takes the check from the server/bartender who created it.

Procedure

1.Press {XFER~CHK~FROM~SVR} key.

2.Screen prompts:

Enter check number

3.Index the check number being picked up, using the keypad which automatically displays, and press {ENTER}.

4.If the default Order Type for the new server requires a table number and the check does not have one assigned, screen prompts:

Enter table number

5.Index the table number on the keypad which automatically displays and press {ENTER}.

6.If the default Order Type for the new server requires a # of guest entry and the check does not have one assigned, screen prompts:

Enter guest count

7.Index the number of guests and press {ENTER}.

8.Press the {TOTAL} key the end the procedure. Check is transferred.

3.9.3Transfer all Checks

This procedure is used by the server who takes all open checks from the server/bartender who created them.

Procedure

1.The server picking up the checks should be logged in to the station.

2.Press {XFER~ALL~CHKS} key.

3.Screen prompts:

Enter ID

4.Index the user I.D. of the server/bartender to whom the checks are currently assigned.

5.Press {ENTER}.

6.Each check briefly displays on the screen. All checks from the originating server are transferred.

3.10 Combine Checks

3.10.1 Combine Stored Checks

This procedure combines two or more checks that have already been stored into one check.

1.Recall the first check.

2.Press {ADD~CHECK}.

3.Screen displays check numbers for this server???s checks.

4.Press the button of the check number to add to the current check.

???Items from the check number entered are added to the first check.

5.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.10.2 Add New Check to Stored Check

This procedure is used to add the current check to a stored check. The current check can be a new check (in the first service round).

1.Enter items for a new check, or recall a stored check.

2.Press {ADD~TO~CHECK}.

3.Screen displays check numbers for this server???s checks.

4.Press the button of the check number that the current check will be combined with.

???Items from the current check are added to the check number entered. That check now displays on the screen.

5.Repeat steps 2 ??? 5 as needed to combine more checks.

6.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.10.3 Add to Stored Check by Order Type

This procedure is identical to using {ADD~TO~CHECK} except it

restricts the choices to the server???s open checks of a certain Order Type. The current check can be new (in the first service round).

1.Enter items for a new check, or recall a stored check.

2.Press {ADD~TO~CHK~OT#}.

3.Screen displays check numbers for this server???s checks.

4.Press the button of the check number that the current check will be combined with.

???Items from the current check are added to the check number entered. That check now displays on the screen.

5.Repeat steps 2 ??? 5 as needed to combine more checks.

6.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.10.4 Add New Check to Stored Check with Table #

This procedure is identical to using {ADD~TO~CHECK} except it is

used on checks with assigned table numbers. The current check can be new (in the first service round).

1.Enter items for a new check, or recall a stored check.

2.Press {ADD~TO~TABLE}.

3.Screen displays table numbers for this server???s checks.

4.Press the button of the table number that the current check will be combined with.

???If there are separate checks for the table, the screen will display a list of the checks. Touch the check wanted.

???Items from the current check are added to the check of the table number entered. That check now displays on the screen.

5.Repeat steps 2 ??? 5 as needed to combine more checks.

6.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.10.5 Combine Stored Checks to One Table

This procedure is identical to using {ADD~TO~TABLE} except it

depends on ONE CHK/TBL in the System Setup/System Config. Table (page 4 #2).

???YES will add items from both checks to the resulting check.

???NO will add a separate check to the table number.

ONE CHK/TBL set to NO

1.Enter items for a new check, or recall a stored check.

2.Index the table number of the check to which the current check will be combined.

3.Press {TABLE~#}.

??? The current check becomes a separate check for that table.

ONE CHK/TBL set to YES

1.Recall a stored check.

2.Index the table number of the check to which the current check will be combined.

3.Prompt line displays message:

Change table?

4.Press YES.

5.Screen displays a message ???Check still opened??? then prompts:

Add Check?

6.Press YES.

???Items from the current check are added to the check number entered. That check now displays on the screen.

7.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.11 Check Adjustments

3.11.1 Void Items on Stored Checks

Remove Single Items

The same procedure is used to void items before or after sending. After a menu item has been sent/stored and the check recalled, the {VOID} key can only be used according to the security level set in the Function Setup table.

1.Recall the check.

2.Press {VOID}.

3.If prompted, index a manager approval I.D. and press {TOTAL}.

4.Use the up and down arrow keys to highlight the item to be removed from the check.

???Highlighting a primary Menu Item automatically highlights the item???s modifiers.

5.Press {VOID}.

6.The item is removed from the check.

Remove All Items

The same procedure is used to void all items before or after sending. After a check has been sent/stored and the check recalled, the {VOID~ALL~ITEMS} key can only be used according to the security level set in the Function Setup table.

Procedure

1.Recall the check.

2.Press {REMOVE~ALL~ITEMS}.

3.If prompted, index a manager approval I.D. and press {TOTAL}.

4.The entire check is voided.

3.11.2 Add a Discount or Surcharge

Notes

Dollar or Percent

???Discounts can be programmed to adjust the check by either a dollar amount or a percentage amount using the PERCENT option in the Discount Setup table.

Discount Tax Status

???For a discount to apply to a menu item, the discount must be set to the same tax status as the menu item.

???A menu item???s tax status is set by its Category and the Order Type under which the check is entered.

Discount or Surcharge

???A discount can be programmed as a surcharge with the SVC CHARGE option, so the amount is added to the check rather than subtracted.

Item or Subtotal

???A discount is set as an Item or Subtotal discount with the ITEM DISC option in the Discount Setup table.

???An Item Discount applies only to the previous item entered on the check. The item can be a specific Menu Item or any item of a specific Category.

???A Subtotal or ticket Discount applies to all items on the check that are discountable. Items discountable are those set to the same Tax status as the discount.

Reset Totals Flag on Subtotal Discounts

???Keep in mind that any discount will only apply to Menu Items set to the same tax status as the discount.

???The RESET TOTALS flag in the Discount table determines the amount of each item that is available for discounting after a discount has already been applied to the item.

???YES ??? after a discount has been applied to items, further discounting of those items is not allowed.

???NO ??? after a discount has been applied, additional dis- counts can be entered and applied to the same items.

Automatic Discount

???A discount can also be linked to a Media type so it is auto- matically entered on a check when the check is tendered.

Enter a Discount

???A discount can be entered on a check using a preset

{DISCOUNT} key.

???A discount can also be entered by indexing the Discount I.D. number then pressing the {DISCOUNT~NLU} key.

Item Discount

An item discount is one programmed to one item or one category. It is entered on a check immediately following the item.

1.Enter the item to the check.

2.Press the {DISCOUNT} key wanted or index the Discount I.D. number wanted and press {DISCOUNT~NLU}.

3.If prompted, index a manager I.D. and press {TOTAL}.

4.If prompted, index the amount for the discount and press

{TOTAL}.

5.Continue entering items to the check.

Subtotal Discount

A subtotal discount is one programmed to adjust all discountable items on the check.

1.Enter item(s) to the check.

2.Press the {DISCOUNT} key wanted or index the Discount I.D. number wanted and press {DISCOUNT~NLU}.

3.If prompted, index a manager I.D. and press {TOTAL}.

4.If prompted, index the amount for the discount and press

{TOTAL}.

5.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

Discount for Recipient

This procedure is commonly used for Employee Meal discounts.

The RECIPIENT field in the Discount table is used to prompt the server for an I.D. number, and the CHK RECIP ID field is used to check the User Setup table for a valid I.D. number.

Procedure

1.Enter item(s) to the check.

2.Press the {DISCOUNT} key programmed for Recipient feature.

3.Screen prompts:

Enter recipient ID

4.Index the I.D. number of the employee receiving the discount.

5.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

???The employee???s name, the discount name and the discounted amount is listed on the Discount Recipient Report.

3.11.3 Exempt Tax from a Check

Additional menu items cannot be added to a check after using a tax exempt key.

Procedure

1.Enter item(s) or recall the check.

2.To exempt tax:

???Press {TAX~EXEMPT} to remove all tax from the check.

???Press a {TAX~EXEMPT~#} to remove a specific tax rate (1 through 8) from the check.

3.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.11.4 Add a Tip

A charge tip can also be entered when the check is tendered by defaulting an overtender entry to the tip amount.

Auto Gratuity

The Auto Gratuity feature is set using the AUTO GRAT GSTS field in the Order Type Table. When the number of guests is at least the number entered there, the system automatically adds a gratuity when the check is printed.

Procedure

1.Check must have # guests entered which equals or exceeds AUTO GRAT GSTS field for the Order Type.

2.Index the number and press {GUESTS}.

3.Enters item(s) to the check.

4.Press {PRINT~CHECK} to end the service round.

???The auto gratuity is calculated based on TIP field in System Config Table.

Add Charge Tip

The default tip percentage is set in the TIP field of the System Config Table.

Procedure

1.Enter item(s) or recall the check.

2.Press the {TIP} key and then press {ENTER}.

3.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

Change Default Charge Tip Amount

Procedure

1.Enter item(s) or recall the check.

2.Index the dollar amount of the tip.

3.Press {TIP}.

4.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

Remove Default Charge Tip Amount

Procedure

1.Enter item(s) or recall the check.

2.Press {TIP}.

3.Index {0}.

4.Press {TOTAL}.

5.End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

3.12 Tender the Check

An Amount Tendered can be entered prior to pressing a preset

{MEDIA} key.

If an amount tendered is not entered prior to pressing a preset {MEDIA} key, operations are determined by the options SPEED TENDER and PAY IN FULL in the Media Setup table.

If Promos/Combos are being used, the {SUBTOTAL} key can be

required before a media key is pressed. This will scan the check to see if items entered satisfy a programmed Promo.

???Promos can be programmed to:

???

Sell a group of items at a set price. Sell a certain item at a reduced price Apply a discount to a group of items Apply a discount to a specific item

3.12.1 Tender a Check with Preset Key

1.Enter item(s) or recall the check.

2.Index the amount tendered.

3.Press the {MEDIA} key for the media type used.

???Press {TOTAL} if needed for the media type.

???Change due displays on the screen.

3.12.2 Tender With Tip Entry

Procedure

1.Enter item(s) or recall the check.

2.Index the amount of the tip received and press {TIP}.

3.Press the {MEDIA} key.

3.12.3 Overtender to Tip

This option uses POST TO TIP field in the Media Setup Table set to YES.

Procedure

1.Enter item(s) or recall the check.

2.Index the total amount received, including the amount of the tip.

3.Press the {MEDIA} key.

???The amount tendered over the check amount is auto- matically posted as the charge tip.

3.12.4 Split Tender

A check may be split tendered by up to eight media types.

If using integrated credit card software, only one media type used can be a credit card and the credit card media must be the last tender used.

Procedure

1.Enter item(s) or recall the check.

2.Index the amount for the first media type, press the {MEDIA} key wanted.

???The new amount due displays.

3.Index the amount for the next media type, press the {MEDIA} key for that type.

???The new amount due displays.

4.Continue until the check is paid.

3.12.5 Partial Tender

This feature enables tendering part of the check but keeps the check open. Two options are used:

The PARTIAL TENDER flag by Order Type must be set to YES.

The PAY IN FULL flag in the Media Table must be set to NO..

Procedure

1.Enter item(s) or recall the check.

2.Index the amount tendered for the partial payment, press the

{MEDIA} key.

??? The check remains on the screen.

3.Press {PRINT~CHECK} or {TOTAL} to end the service round.

3.12.6 Tender to Charge Account

This feature uses the CHARGE ACCT field in the Media Setup Table.

Procedure

1.Enter item(s) or recall the check.

2.Press the {MEDIA} key programmed for the charge account.

3.Screen prompts:

Enter amount

4.Index the amount to be posted to the charge account and press

{TOTAL}.

5.Screen prompts:

Enter acct

6.Index account (up to 9 characters) on the keypad that displays and press {TOTAL}.

???The account number, media type and amount is posted to the Charge Account Report.

3.12.7 Tender with {MEDIA~NLU}

The {MEDIA~NLU} key was designed as a FS-2700 function but can be used on the FS-3600.

The numeric entry indexed prior to pressing {MEDIA~NLU} is

recognized as the media???s I.D., so an amount tendered is not used.

If using the {MEDIA~NLU} key with split tendering, make sure the SPEED TENDER option is set to NO, so the user is prompted for the amount of the tender.

See the chart on page 3-48 for how the SPEED TENDER and PAY IN FULL options work since the amount tendered cannot be entered prior to selecting the media with the {MEDIA~NLU} key.

Procedure

1.Enter item(s) or recall the check.

2.Index the media I.D. number wanted and press {MEDIA~NLU}.

??? If SPEED TENDER is NO, screen prompts:

Enter amount:

3. Index the amount and press {TOTAL}.

Overtender to Tip with {MEDIA~NLU}

SPEED TENDER and PAY IN FULL in the Media Setup table should be set to NO if using {MEDIA~NLU}.

1.Enter item(s) or recall the check.

2.Index the media I.D. number wanted and press {MEDIA~NLU}.

3.Screen prompts:

Enter amount:

4.Index the total amount received, including the amount of the tip.

5.Press {TOTAL}.

Split Tender With {MEDIA~NLU}

The SPEED TENDER option in the Media Setup table should be set to NO if using {MEDIA~NLU}.

1.Enter item(s) or recall the check.

2.Index the media I.D. number for the first media type and press

{MEDIA~NLU}.

3.Screen prompts:

Enter amount:

4.Index the amount received in this media including the amount of the tip.

5.Press {TOTAL}.

3.13 Corrections to Closed Checks

Closed checks retained in the check file can be recalled and changed after they have been tendered.

The length of time closed checks are available is set with the TICKET PURGE field in the System Config Table (page 4 #5).

Make sure the security setting for the {VOID} key is sufficient to

appropriately restrict this function. It is set in the Function Setup Table, page 3. That setting only affects check items that have been sent and/or tendered.

3.13.1 Refund a Menu Item

Procedure

1.Index the number of the closed check.

2.Press {RECALL~CHECK}.

???Check displays on the screen.

3.Press {VOID}.

4.If prompted, index a manager I.D. number and press {ENTER}.

5.Use the up and down arrow keys to highlight the item (and its modifiers) to be removed from the check.

6.Press {TAG}. A + symbol displays to the right of the item???s price.

???If an item is tagged in error, press {TAG} again.

7.When all items to be removed have been tagged, press {VOID}.

8.Press the {MEDIA} key originally used to tender the check.

9.Change due displays.

3.13.2 Change a Discount

Procedure

1.Index the number of the closed check.

2.Press {RECALL~CHECK}.

???Check displays on the screen.

3.Press {VOID}.

4.If prompted, index a manager I.D. number and press {ENTER}.

5.Use the up and down arrow keys to highlight the discount.

6.Press {TAG}. A + symbol displays to the right of the item???s price.

???NOTE: Highlighting an item discount will also highlight the item to which it was applied.

???If an item is tagged in error, press {TAG} again.

7.Press {VOID}.

8.If prompted, index a manager I.D. number and press {ENTER}.

9.Enter the correct discount to the check.

10.Press the {MEDIA} key originally used to tender the check.

11.Change due or amount due displays.

12.Press {TOTAL}.

3.13.3 Change Media Type

Procedure

1.Index the number of the closed check.

2.Press {RECALL~CHECK}.

???Check displays on the screen.

3.Press {VOID}.

4.If prompted, index a manager I.D. number and press {ENTER}.

5.Use the up and down arrow keys to highlight the media.

6.Press {TAG}. A + symbol displays to the right of the item???s price.

???If an item is tagged in error, press {TAG} again.

7.Press {VOID}.

8.Press the correct {MEDIA} key.

9.Press {TOTAL}.

3.13.4 Change a Credit Card Tip

This procedure applies to tips entered when the system is using integrated credit card software.

1.Follow the procedure above to void the original tender.

2.Tender the check with the correct tip.

3.14 Enter a Refund Check

This function creates a ???negative??? check. Items entered are sub- tracted from reports. This function can also be used to refund individual items from a check rather than using the {VOID} function on the closed check.

Procedure

1.Login the server who rang the original items.

2.Press {OPEN~REFUND}.

3.If prompted, index a manager I.D. number and press {ENTER}.

4.Enter items to be refunded.

5.Press the {MEDIA} key from which to subtract the item???s totals.

3.15 Review a Closed Check

This function is used to display and/or print checks that have been tendered but not yet purged.

Closed checks can also be recalled and printed by indexing the check number and pressing {RECALL~CHECK}.

A maximum of 250 checks can be displayed with this function.

Procedure

1.Press {REVIEW~CHECK}.

2.The last check to which the user has access displays.

3.Use the arrow keys to scroll through the closed checks.

4.To print a check, press {PRINT}.

5.To exit, press {DONE}.

4.1Finished Product Waste

This is an inventory function. Items entered in this transaction type will update the waste totals.

This procedure is used when an item is entered on a check and prepared, but then voided from the check.

Procedure

1.Press {FINISHED~PROD~WAS} (#1 through #5).

2.Enter items that were prepared for serving to customers but then were wasted.

3.Press cash {MEDIA} to close the check.

4.2Loan/Pickup

This function uses the following options:

BANK LOAN field in the Job Code Setup Table allows the employee to receive a Bank Loan.

???The function can be set to prompt automatically when the user logs into the system with the REQUIRE LOAN option in the Job Code Table (Page 2 #3).

The PRNT L/PU CHIT option in the System Config Table (page 7 #3) can be set so a receipt is printed with each Loan/Pickup.

The PRMPT PKUP INFO option in the System Config Table (page 7 #4) can be set to prompt for a 20-character line of information.

4.2.1Loan

Procedure

1.Press {LOAN/PIC}.

2.If prompted, index a manager I.D. number and press {ENTER}.

???NOTE: The Loan/Pickup will be posted to the employee logged on to the workstation, not the approving manager.

3.Screen prompts to choose {LOAN} or {PICKUP}.

???Select {LOAN} to put money into the cash drawer.

4.Screen prompts:

Enter amount

5.Index the amount of the Loan on the keypad which displays and press {ENTER}.

6.Screen displays the amount entered for verification and prompts to choose {YES} or {NO}.

7.To accept the amount, press {YES}.

8.If set to print, a receipt prints on the receipt printer.

4.2.2Pickup

Procedure

1.Press {LOAN/PIC}.

2.If prompted, index a manager I.D. number and press {ENTER}.

???NOTE: The Pickup will be posted to the employee logged on to the workstation, not the approving manager.

3.Screen prompts to choose {LOAN} or {PICKUP}.

???Select {PICKUP} to take money out of the cash drawer.

4.Screen prompts:

Enter amount

5.Index the amount of the Loan/Pickup on the keypad which displays and press {ENTER}.

6.Screen displays the amount entered for verification and prompts to choose {YES} or {NO}.

7.To accept the amount, press {YES}.

8.If PROMPT PICKUP INFO option is set, the screen prompts for an alphanumeric description of the Loan.

9.If set to print, a receipt prints on the receipt printer.

4.3Transfer Media

Procedure

1.Press {TRANSFER~MEDIA}.

2.List of media types display. Screen prompts:

SOURCE media

3.Press the button of the media to transfer the amount FROM.

4.Screen prompts:

DESTINATION media

5.Press the button of the media to transfer the amount TO.

6.Screen prompts:

Enter amount

7.Index the amount to be transferred on the keypad that displays and press {ENTER}.

8.Screen prompts:

Enter number of trans

9.Index the total number of checks that amount is for.

10.Amount is transferred.

4.4Price Changes

This function changes the price of a Menu Item.

With Meal Period Price Levels NO

1.Press {PRICE~CHANGE}.

???Screen displays a list of Menu Categories.

2.Press the button of the Category of the Menu Item wanted.

???Screen displays a list of Menu Items in the selected Category.

3.Press the button of the Menu Item wanted.

4.Index the new price on the keypad which displays and press

{ENTER}.

With Meal Period Price Levels YES

1.Press {PRICE~CHANGE}.

???Screen displays a list of Menu Categories.

2.Press the button of the Category of the Menu Item wanted.

???Screen displays a list of Menu Items in the selected Category.

3.Press the button of the Menu Item wanted.

???Screen displays a list of the Meal Periods.

4.Press the button of the Meal Period.

5.Index the new price on the keypad which displays and press

{ENTER}.

6.Select another Menu Category or press {EXIT}.

4.5Tip Payout

Procedure

1.Press {TIP~PAYOUT}.

2.If prompted, index a manager I.D. number and press {TOTAL}.

3.Screen prompts:

Enter ID

4.Index the I.D. number of the employee receiving the tip.

5.Index the amount of the tip payout on the keypad which displays and press {ENTER}.

6.Receipt prints on the receipt printer.

4.6Cash Out/In of Drawer

4.6.1Paid Out

Up to five Paid Out keys can be used to record cash taken out of the drawer outside of a sale. They should be placed on a screen with a numeric keypad and a {TOTAL} key.

Procedure

1.Index {PAID~OUT~#}.

2.Screen prompts:

Enter amount

3.Index amount of the cash being taken out of the drawer and press {TOTAL}.

4.Screen displays amount entered and prompts YES or NO to confirm the amount.

5.Press {YES} to confirm the amount.

6.Screen prompts for alphanumeric description of paid out.

7.Enter up to 20 characters and press {ENTER}.

8.Receipt prints on the receipt printer.

4.6.2Paid In

The Paid In key is used to record cash put into the drawer outside of a sale. It should be placed on a screen with a numeric keypad and a

{TOTAL} key.

Procedure

1.Index {PAID~IN}.

2.Screen prompts:

Enter amount

3.Index amount of cash being put into the drawer and press

{TOTAL}.

4.Screen displays amount entered and prompts YES or NO to confirm.

5.Press {YES} to confirm the amount.

6.Screen prompts for alphanumeric description of paid in.

7.Enter up to 20 characters and press {ENTER}.

8.Receipt prints on the receipt printer.

5.1.1Print or View Reports

Printing or Viewing a Report from the Reports Menu

All reports are available from the Reports Menu.

From the Manager Menu, select #2 for Reports. The report menu displays:

Printing a Report from the POS Screens

Preset Keys

???Reports available from each report type can be preset on a screen. Press the preset key to print the report.

Report Number Look up (NLU) Keys

???Instead of programming individual report preset keys, a number look up key can be set on a screen for each report type (System, Revenue Center, Station, User, Timecard and Inventory).

???The report number code can be indexed before pressing the NLU key and the report is immediately printed.

Function Number Look Up Key

???System reports are also accessible by indexing the report number code then pressing the {FUNCTION~NLU} key.

Code numbers used with the Report NLU keys and the Function NLU keys are included in the List of Reports on page 5-7.

5.1.2Report Balancing Notes

Menu Item Sales

???Sales of menu items update all reports as they are entered on to checks. So, reports always represent real-time, up-to- the-minute store activity.

???If there are any discrepancies in a check amount from when the items are entered to when it is tendered, the difference is noted on reports.

User Reports

???Amounts transferred from one server to another are posted under ???Other??? in the Department and Category summaries.

???If a Category is set to not track totals on User Reports, Category and Department totals for the Category???s items sold are reported as ???Other???.

Carried Over

???Amounts of checks left open during a Reset are included on the next day???s reports and are labeled ???Carried Over???.

5.1.3Report Sample Formats

The following pages show details of each report option.

???The table beneath each report title indicates if the report is included in System, Revenue, Station or User totals.

???The reports shown are samples and do not all balance with each other.

???Any extra notes included for a particular line is right justified close to that line in the report.

???A wavy line in the middle of a report indicates that part of it was ???cut out??? so a total could be included on the same page.

Report Headers

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4:20 pm7/14/05

The time & date the report was taken.

FINANCIAL REPORT

SYSTEM REPORT

Daily

The report Name, Type and Period.

FROM 7/14/05 0:00 TO 7/14/05 16:20

The time period that the report covers.

TOSHIBA TEC AMERICA - Atlanta, GA

Store name and location, from

System Setup/System Config page 1.

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5.2Open Check Report

The Open Check Report is a summary of the open checks in the system. An open check is one that has been stored in the system, but has not yet been paid.

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Total number and amount of Open Checks

Table # - The table number of this check if one is assigned.

Check # - The unique ticket number associated with the check.

Time - The time that the check was created.

User ID - The user ID of the server who currently owns the check. If the check has been transferred using the Transfer Check function, then the ID will be the user ID of the new owner of the check.

Check Total including all menu items, discounts, tax and gratuity.

5.4Sales Mix Report

This report selection has three options:

Detail - Detailed information for each menu item being tracked and that was sold for the period. The Track System flag in the Menu Setup table determines whether the item is detailed in the report.

Departments - A summary by Departments of Menu Items sold.

Categories - A summary by Category of Menu Items sold.

Report Items

Item/Department/Category Line - This line contains the record number of the Menu Item, Department or Category, and the item???s name. The Menu Item report includes the average selling price of the total number of items sold.

# Sold - The number of the Menu Item sold, and the number sold as a percent of total items sold for the period.

Gross Revenue - The amount of revenues generated by selling the Menu Item, and the revenues for the Menu Item as a percent of total.

Item Discounts ??? The dollar amount that was discounted from specific items and the percentage of the total revenue from this Menu Item that was discounted.

Discounts ??? This total is only on the report summary. The total dollar amount of discounts that were applied to check subtotals.

Net Sales ??? Total of the selling prices of this menu item, adjusted for Item discounts.

5.4.1Detail Report ??? Menu Item Sales

The Detail Report selection under the Sales Mix menu is the Menu Item Sales Report. It gives a breakdown of items sold for the period.

???Only items with the Track System Sales option set in the Menu Setup table will be detailed.

???Net Sales and Total # Sold on the User Report only includes items with the Track User flag set. Net Sales on the System, Station and Revenue Centers include all items regardless of the System Tracking options.

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Price shown is total Revenue divided by # Sold.

Total

Item Discounts = Applied to a specific menu item.

Discounts = Applied to the subtotal of a check.

Total

5.5Manager Voids Report

The Manager Voids Report is a log of all voids that occurred during the business day. Manager Voids are created any time an item is removed from an unpaid check that was entered in a previous service round. The report lists voids plus a total by approving manager.

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Manager - This line shows the approving manager???s name.

TIME - The time that the void occurred.

CHK - This is the check number that contained the voided item.

DESCRIPTION ??? The name of the menu item that was voided.

PRICE - This is the price of the voided item that was removed from the check.

5.6Refund Report

The Refund Report is a log of all refunds that occurred during the business day. Refunds are created when an item that was entered in a previous service round from a paid check is removed, or when an Open Refund entry is made on a check. The report lists refunds by approving manager and gives totals for each manager as well as a total for all Refunds.

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Manager - This line shows the approving manager???s name.

TIME - The time that the refund occurred.

CHK - This is the check number that contained the refunded item.

DESCRIPTION - This is the menu item name for the refunded item.

PRICE - The price of the item that was removed from the check.

5.7Financial Report

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Readings - Non-resettable totals maintained by each POS station. This section prints if the USE NRGT option in System Setup/ System Config is set. These fields do not appear on the User Financial Report.

Readings

Readings for Training Totals if selected in Training Mode Config.

Sales - Sales totals by Departments, sales tax collected, and sales totals and statistics by order type.

Sales

Net Sales = Menu Item Sales ??? Voids/Refunds +/- Discounts

Deposit ??? This section is created from entries made from the Deposit Entry report selection (see page 5-29). Media types that display are those with the option set for IN DEPOSIT LST.

Deposit

DIFF is the total reported thru the system minus the entries made in the Deposit Entry report selection.

Cash Balance ??? Calculates cash amount for reconciling with the cash drawer(s). Cash media type is defined by the System Setup/System Config option CASH MEDIA ID. It is recommended that CASH be always set as Media #1.

Cash Balance

Total Due Est minus all non-cash media totals.

Discounts - Summary of the discounts applied for the period.

Discounts

(1)Number of each discount used on checks.

(2)Total amount subtracted from checks for each discount.

(3)Each discount???s percentage of the Total Discount $ amount.

Sales Mix ??? Department and Category summaries of menu item sales. Each category flagged to track sales (Track System Sales for the System, Revenue Center, and Station reports and Track User Sales for the User report) will appear on this report. Any items not flagged to track sales will be added to an ???Other??? field that will automatically be added to the report.

Departments

# Items sold, Gross Revenue and % of Total for each Department.