PRODUCT DATABASE

Each item that has "Happy Hour" pricing would need the price per item programmed on that item.

NOTE: Price 0 is the default price. The items would also need to be designated as Happy Hour 1, 2, 3, or 4, by checking the Happy Hour on the right side of the page.

The following example will be using Happy Hour 1, Price Level 1.

After each item is priced and checked as Happy Hour, job codes is the next step.

Step 2-IN JOB CODE ADVANCED SETTINGS

Choose which job Happy Hour is available to. For example, customers get Happy Hour pricing only if they are in the bar area being served by either a bartender or cocktail server. For each job code, in

"Advance" Settings, Happy Hour would need to be checked "On"

Step 3-IN POS SETTINGS/ HAPPY HOUR 1-4

The last step is to "time" the happy hour. This means setting the times and days the Happy Hour is taking place. For example, Monday- Sunday 8:00 PM to 10:00 PM. During those times, the system will price all items designated as Happy Hour 1 at Price Level 1.

The system allows up to 10 different timed events per Happy Hour. As an example, if there is a Wednesday 8:00 AM to 4:00 PM "Ladies Day", the settings would be set up accordingly.

Start Time:

Enter the time that this timed event starts. (8:01AM) Stop Time:

Enter the time that this timed event stops. (3:59 PM) Price Level:

Price level 1-8

This will ring up the item at that price level.

Locked Item

This will lock the item from ordering. Useful for early bird lock out.

2 For 1

Will ring the modifier *2-4-1 on the drink Double

Will ring the modifier *Double on the drink

Days of the week:

Enter the days of the week that this timed event is valid.

1.4.2.2.5 Final Z Options

Tip out Reference is used for informational purposes only. Tip out reference will print on the Final Z report so servers can tip out the appropriate amount to "support" staff. This feature is used only as a guideline for servers. This feature will not attach the amount to any support staff on labor reporting. The support staff will still need to "Declare Cash Tips" as instructed by the restaurant and IRS.

On each menu item, field is set to be either Food or Bar. Using this feature will add up all the Food or Bar items for tip out purposes. If the bartender receives 2% of the bar sales from the servers, the system can automatically calculate that percentage.

This is a 3 step process.

Step One: IN PRODUCT DATABASE

On each menu item, determine where the item is Food or Bar.

Step 2: IN POS SETTINGS/ TIP OUT REFERNCE ON Z

Determine the percentage the servers tip out to each "support" staff such as bartenders, bussers, and hosts. Then decide on what Major Category they get a percentage of, such as Food, Bar or Food &

Bar.

To enter the "Support:" staff name, highlight "Tip Out Name" and type it in.

Step 3: IN JOB CODE ADVANCE

Attach each Support staff reference such as "Bar, Bussers, Bar Back" to the job code that tips out the particular support staff.

Final-Z Tip Out References:

Select up to three pre configured tip out reference groups to automatically print out on this job codes server and final cash out reports. NOTE: This is only for reference as set up in Settings/ POS Settings/

Global

Automatic Charge Tip-out To Another Employee:

Enter The POS employee number for a dummy employee. If this employee number never clocks into the system the tips will never show up on labor reports. This feature will automatically transfer all charge tips to the entered employee number so management can divide and pool the tips back to the correct employees. This will happen when the tipped employee (Server, Bartender) does a final cash out.

1.4.2.2.6 Forced Group

Forced Groups:

This will force an employee to enter certain items such as desserts on every check they open. This will allow better management of the sales of specific sales groups. Pick up to three different "Sales Groups" to track and hold servers accountable. Example: Desserts are a high profit item and they are already tracked as top sellers in Win-EZ reporting. Now the system can require that at least one dessert get sold for every table. For the table that does not wish a dessert create a menu item called

"No Dessert" at a zero price and attach it to the dessert sales group and menu page. This will allow the server to satisfy the requirement and be reminded that no dessert was sold on that table. This will display who had the most "No Desserts" and if the check states "No Desserts" but there is a dessert on the table this will give management the tools needed to correct the problem.

Select the menu page that the forced Sales Group appears on. Win-EZ will automatically pop a window populated with those menu items at the time of guest check printing if the forced quantity is not fulfilled.

Set Up for this Feature is in Staff/ Job Code/ Advanced/ Forced Groups. This needs to be set up for each job code that will be accountable for forced sales by group.

1.4.3 Departments

Departments help break down payroll reporting. By grouping different job codes together labor reporting can be broken down by departments such as Front of the house, back of the house, training, and bar.

To Set Up a Department New: Insert a new department.

Edit: Change a department name.

Delete: Remove a department.

The Department is entered by job code.

1.4.4 Termination

Enter termination reasons in this section. This is a reference list to attach to employees file. This will give a quick reference to the termination reasons.

To Set up a Termination Reason New: Insert a new termination reason.

Edit: Change a termination reason.

Delete: Remove a termination reason.

1.4.5 Referred By

Referred by is a list of people, companies, or advertising reference as to how the employee was introduced to the company.

To Set Up a Reference:

New: Insert a new referred by reference.

Edit: Change a referred by reference.

Delete: Remove a referred by reference.

1.4.6 Leave of absence

Enter Leave of Absence reasons in this section. This is a reference list to attach to employees file.

This will give a quick reference to the leave of absence reasons.

New: Insert a new leave of absence reason.

Edit: Change a leave of absence reason.

Delete: Remove a leave of absence reason.

1.4.7 Modify Labor Data

Modify Labor Data is used to adjust an employee's Clock in or Clock out.

IMPORTANT NOTE: ALWAYS LEAVE THE MODIFY LABOR DATA SCREEN AFTER MAKING