Dining POS Operations

This guide provides a step-by-step workflow for dining staff, from seating guests to managing order changes.

Managing the dining room begins with accurately assigning guests to tables and seats.

Assigning a Table: Select a free table (grey) from the overview.
Adding Residents: Use the + Person link on the right side to add users to the table. You can use filters or the search bar to find residents quickly.

Adding Visitors: Select Unknown to register guests without a Cubigo account. You can enter their name manually for accurate invoicing.

Selecting Seats: Click a seat number (1-12) to assign a specific guest to a physical location at the table.

Preparing/Reserving: You can seat people without taking an order to "prepare" the table for later. Reserved tables appear blue.

Once guests are seated, you can begin the ordering process.

Starting the Order: Select the table and tap the users you wish to beginning adding items for.
Menu Navigation: Choose items from Today’s Menu (daily specials) or separate courses (Appetizers, Main Courses, Sides, Desserts).
Modifiers & Accompaniments: For items with options, tap the item line to select required or optional modifiers.

Notes can be used for internal documentation or kitchen instructions.

Kitchen/Special Requests: To add instructions for the chef, after selecting an item use the 'Special request' text field to add additional context for your kitchen staff.

Resident Notes: To add a general note to a resident's profile, tap the name and select Create note.
Note Types: Categorize resident notes as General, Incident, Fitness, Engagement, or Dining.

Sending the order triggers kitchen preparation.

Sending the Ticket: Once all items are registered, tap Save. The table color will change to orange, and a ticket will print. There are few options when save is selected:
- Save without sending: nothing sent to the kitchen
- Save and send draft to kitchen: a draft ticket is sent to the kitchen so chefs can prepare what is needed.
- Fire part of order: Select which items you want to send to the kitchen (ex. only appetizers).
- Fire full order: Send everything to the kitchen.
Adding Extra Items: If a seated table wants more items, click + Item. Only the new items will print to avoid double-orders.
Reprinting: If a ticket is lost, tap Reprint kitchen ticket from the Action dropdown within the table view.

In-Suite Dining: Receipts can be printed via the Print receipt option in the request grid.

Errors should be corrected quickly to ensure accurate billing.

Deleting an Item: Click on the item and under actions select 'Delete Item'. Items can only be deleted before they are sent to the kitchen.

Comps / Voids: If items have already been sent to the kitchen you can comp or void an item by navigating to the 'show already sent items and then select the three dots next to the item that needs revision.

Modifying After Closing: If a table is already closed, use the Backoffice.
- Navigate to Dining > Eat in.
- Find the order and click the pencil icon to edit.
- Constraints: Only "on invoice" orders can be modified; cash/card payments are considered final.