Upon selecting this navigation key, the Function Screen will pop up. Like the Manager Screen, this screen is exclusive to managers.
For the most part, the Function Screen is broken down into three categories:
1.
2.
3.
The pages to follow will explain the primary functions found under each of these categories.
1. Upon selecting [Split Check] key, a table will appear with the entire order listed on one check.
2. If the order is being split over more than two people (which is the default), select [New} to add each additional check.
3. Highlight the specific item on the touchscreen, and then move it to one of the other new checks.
4. Once all the orders are split accordingly, press 5. In this case, two additional checks have been
generated.
6. Complete the transactions by going to the Pay Screen.
Found on the same page as Split Check, the Share key allows the user to split the cost of the check evenly over multiple checks.
1. From the Function Screen, select
2. A default of two checks will now appear. If the check is being shared by more guests, select New at the bottom.
3. On the original check, highlight some or all of the items to be shared, and then press Share. The check will now be divided evenly over multiple checks.
4. If correct, select Done and proceed to the Pay Screen.
Adding and transferring checks are two variations of the same action. Adding a check moves the transaction detail from one check onto an existing check, and closes the original to a zero balance. Transferring a check changes ownership of that check from one employee to another.
The distinction hinges on whether or not a guest check is open when the Add/Transfer Chk key is pressed. If a guest check is open, the two checks are added. If no guest check is open, ownership is transferred to the signed-in employee.
Adding checks
Employees add checks in order to combine guest checks from parties who want to pay on one check.
Example
George and Samantha arrive separately, are seated at separate tables, and a new guest check is begun for each. They meet at the salad bar and exclaim, “I didn’t see you come in!”, and then they decide to sit together. They flip a coin to see who wil0l pay for lunch. George wins the toss, and asks that Samantha’s check be added to his.
Transferring a Check
Employees transfer checks to take ownership of a check from another employee. This may be done when guests move from one part of the restaurant to another (e.g., from the bar to the dining room), or when one employee is leaving for the day and wishes to turn over open guest checks to another employee. You cannot, however, transfer a check to another employee.
Example
Samantha and George linger over lunch for hours, and the
waiter’s shift is ending. Rather than ask them to pay the check, it is transferred to the employee arriving for the next shift.
When adding checks, the system displays all open guest checks belonging to the signed-in employee. If that employee is privileged to pick up checks belonging to other employees, then the display also includes all open checks in the current revenue center.
If the signed-in employee does not have an open guest check, and they are privileged to use the Transfer Check key, then the system only displays open checks that belong to other employees in the current revenue center.
As the name reads, this key allows you to pick up an existing check and modify and/or close-out an order.
This pertains to Phone Orders, or for sit down service. A Check may be a Guest Check Number or the name of the guest.
Select the order to Pick Up. Their order will then come up.
Complete the transaction by going to the Pay Screen.
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.
Steps
1. Pick-up a guest check.
2. Call the credit card processor on the telephone and request authorization.
Write down the authorization code.
3. At the POS, enter the amount to authorize. (If you want to authorize the balance due, skip this step).
4. On the Function Screen, press Manual CC.
One of the following happens:
• The prompt Credit Card Info displays. Continue with Step 5.
• The system prompts you to get permission in order to continue.
5. Run the card through the magnetic card reader, or enter the information manually.
The system displays Credit Card Info.
6. Enter the authorization code that you wrote down in Step 2.
The credit card information and authorized amount are posted to the check detail, and a credit card voucher prints.
The Paid In key is used to record non-sales transactions that place cash in a POS cash drawer.
The Paid Out key is used to record non-sales transactions that remove cash from a drawer. Examples of non-sale transactions may include:
• Money placed in a drawer at the beginning of a shift to be used for making change (often called an opening bank) is a loan to the drawer.
• Money removed from a drawer during the shift to be used to purchase supplies is a Paid Out from the drawer.
No Sale is a function key that opens the cash drawer outside of a transaction.
No Sale keys are usually used when an employee wants to make change.
This report shows the balance of sales for the current business day.
The reporting with this report will vary with the programming for the business. For example, it could feature a consolidated report over a range of days. It could also reveal the sales for a multitude of revenue centers.
This report will reveal the Open Checks currently on all of the workstations.
Similar to the report above, but specific to the employee signed in on that register.
This report allows you to see how effectively revenues were generated during a specific time period. These reports include operational statistics such as the average turn time and average amount per table to help you gauge the efficiency of the revenue center or system.
This report is designed to indicate which employees are clocked in at the time the report is generated. This information can be useful for a variety of reasons. For example, at the beginning of a shift, you can determine if anyone is late. You may want a list of the employees that are currently working when you make decisions about who to send home early. Or, before generating any of the labor reports, you may want to verify that everyone is clocked out.
The Dashboard key provides access to the current status of your sales and labor along with Kitchen alerts and Employee information.
Sales information reveals:
• Net Sales
• Guest Count
• Check Count
• Discounts
• Voids
• Cancels
Labor report:
• Labor Dollars & percentage of cost
• Employees Approaching Overtime
• Current labor hours for employees Kitchen alerts:
• Alerts will appear here based on pre-defined levels
• For example, an alert can reveal the average time to prepare orders
Employee information:
• Enables manager to drill down to individual Employee sales, including up-sell information
A privileged employee can re-open a closed check to change the following detail items:
• Tender type and amount
• 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.
To edit a closed check:
• Type the check number and press the Reopen Closed Check key.
When the check is reopened, 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.