Register

The Register is used to Clock In/Out for your shift, taking orders, and some other manager functions.

Screen Layout

A. Navigational Tabs - The left column on the POS menu screen contains a series of buttons that are referred to as navigational menu tabs. Each tab represents a category of food and retail items. The Team Member presses the appropriate tab to view the desired menu. The tab selected darkens to represent the active menu displayed:

B. Menus - The POS menus are groups of related items that the Team Member uses to enter orders into the system. The active menu displayed corresponds with the navigational tab selected.

C. Virtual Receipt - The right side of the screen layout displays the virtual receipt. The name of the signed-in cashier and the current transaction number appear in the blue bar at the top. The virtual receipt also includes the order destination, the customer name, the status of the order, and the ordered items with the associated costs, as well as the total transaction amount and change once the order is finalized.

D. Task Bar - Menu, Setup, POS, and Store Management. Only item that the team member needs to focus on is POS.

E. Network Icons - Team member does not need to worry about this.

Clock IN/OUT

Team Members can clock in/out from any POS, iPads included. To clock in/out, follow these steps:

1. From the Sign In screen, enter the Team Member PIN using the numeric keypad on the screen. Asterisk symbols display in the text box in place of numbers for security purposes.

2. Press the Clock In button on the Sign In screen to begin a work shift.

3. Confirm the health acknowledgment.

4. The Time Clock Confirmation window displays to alert the Team Member of a successful time punch. Press the Done button to return to the POS menu screen. The virtual receipt displays the Team Member’s name, the status, and the time.

5. To clock out at the end of a work shift, press the Other Functions button located on the right side of the POS menu screen.

6. Press the Time Clock button on the Other Functions screen.

7. Enter the Team Member PIN with the numeric keypad and press the Clock Out button. The Time Clock Confirmation window displays, alerting the employee of a successful time punch.

8. Press the Done button to return to the Time Clock screen; then, press the Go Back button to return to the POS menu screen. The virtual receipt displays the Team Member name, the status, and the time.

Breaks

The break guidelines were discussed in New Team Member Orientation, if you have questions about that, please review there. This is to instruct you how to go on break.

Paid and unpaid breaks can be recorded using the POS.

A. (Clock In and Clock Out) To record a paid break, Team Members use the On Paid Break and Off Paid Break buttons on any POS terminal.

B. To record an unpaid break, Team Members use the Clock Out and Clock In buttons to reflect that the break is intended as unpaid off-the-clock time.

To facilitate break administration and payment, Operators have the ability to set a Minimum Unpaid Break Duration in Time Punch. Any break shorter than the Minimum Unpaid Break Duration is automatically treated as paid time, even if at the outset the employee used the Clock Out button because he intended to take a longer unpaid break. Review the Paid and Unpaid Breaks documentation to learn more about how the Minimum Unpaid Break Duration can be configured in Time Punch

(How to Enter a MealOrder Taker/Cashier

• Greets Guest with a warm welcome and determines whether Guest will dine in or carry out.

• Enters order accurately and clarifies order details if needed.

YELLOW blocks represent MEALS

MEALS come with entree,fry's, and a drink

BLUE items are "ENTREES"

RED items are "KIDS MEAL"

GREEN items are "ONLY SALADS"

In the navigational tabs, you will find options for SIDES, BEVERAGES, CONDIMENTS, and DESSERTS.

• Helps enhance Guest’s meal, when appropriate, by personalizing the order.

"May I have a name for the order?"

• Confirms order to ensure accuracy.

• Records information for locating Guest.

• Relays order total to Guest.

• Receives payment.

• Fulfills beverage order.

• Provides table marker as needed.

• Hands meal to Guest or gives clear direction as to where Guest will receive the meal.

• Exhibits the CORE 4 and seeks opportunities to deliver 2nd Mile Service throughout the interaction.

(TRAINER NOTES: Spend the next 30 min walking the trainee on all the different menu meal options. Talk through multiple different scenarios and different complications they may walk in to.)

How to handle cash.

• Verify that amount of cash in drawer in accurate before signing into a POS register and handling transactions.

• Handle one transaction at a time and pay attention to what you are doing.

• State amount of money received from guest before beginning to make change

• Keep bill received rom guest face down on counter

  • This is done because: It helps you focus on transaction at hands.

  • It prevents confusion over amount of change due.

  • It helps safeguard against a common shortage scheme.

  • It gives you an opportunity to compare the bill to others already in register drawer and makes it easier to detect if bill has been tampered with.

• When giving change, count all bills back to guest to verify accuracy. It is not necessary to count back coins.

• Respond appropriately if a guest believes they have received the wrong change

  • Do not question guest's honesty.

  • Refer guest to Restaurant Leadership, if necessary.

• Seek advice from Restaurant Leadership if you become confused during a transaction. Do not guess when dealing with money.

(Trainer Show Video on Pathway, How to Handle Cash)

Drinks and Desserts

• Sodas: There are three different sizes: small, medium, and large. They will always come in a foam cup. Meals are included with a medium. Unless the guest say otherwise, the cup is filled with half ice.

• Lemonade: Same as sodas, but they cost a few cents more because it is made in house.

• TEA: (sweet and unsweet) same price as soda; however, it is served with a full cup of ice.

• Milkshakes: Only available in one size :Served in foam cups. Fill shake base to red line, add portion size of desired ingredient (2 pumps), fill ice cream the line and mix with the spindle until the shake is running smooth. Topped with whipped cream and cherry unless they say no.

• Frosted Beverages: Only available in one size: served in clear plastic cups.

  • Frosted Coffee: Fill iced coffee base to red line and the rest with ice cream and mix.

  • Frosted Lemonade: Same as frosted coffee but with lemonade.

  • Strawberry Frost lemonade: 2 portions of strawberries then fill to red line with lemonade and fill the rest with ice cream.

  • Iced Coffee: Only two sizes, small and large. Two flavors, original and vanilla. Select appropriate plastic cup, fill to brown line with ice, fill to brown line with coffee base, add syrup (3 pumps for small and 4 pumps for large), and top with 2% milk.