Connect POS · User guide

A day at the till

1. Open the shift with your PIN and the opening cash.
2. Sell: choose a table, takeaway or delivery, add dishes and modifiers. The kitchen gets the ticket on its screen or printer.
3. Take payment: cash, card or split; split a bill by items or equally (÷2, ÷3). Find a loyalty customer by phone.
4. Guest QR orders arrive on the till to accept, or are sent to the kitchen automatically.
5. Close the shift: count the cash; the till shows the expected amount.

Staff clock in and out on the lock screen with their PIN. Their employee code at the till must match their code in HR, so clock-ins become attendance.

Training first. The POS has a demo mode with demo staff PINs, so cashiers can practise before the first real shift.