Hospitality · checked 2026-10-30
This page shows what a server and a manager do on the till during a service at a table-service restaurant. The till is the iVendNext POS, at /pos. It needs Table Service ticked on the store's POS Profile, and the floor set up. See Switch on your restaurant. The till's other pages cover starting your day and ending your day.
Opening the floor
The floor shows the store's tables by section. Each table shows its state: Free, Seated, Ordered or Paying. It also shows how long the party has been seated, its guests and its server. A strip called Tabs lists the open tabs.
- On a counter, the till opens on the floor when the theme says Opens to: Floor, or you select the Floor key.
- On a phone, select the Floor tile on Home. On a tablet, select Floor in the key bar or in its More sheet, when the theme has the Floor key.
When Table Service is off, the till says "Table service is off at this till." and "A manager turns it on in the till's settings."
Seating a party
- On the floor, select a free table.
- Set the number of guests, then select Open the table.
For a guest with no table, select + New tab, type a name for the tab, and select Open the tab. A tab works like a table's check.
Front of house gives you a second way. A host selects Seat on a booking or a waiting party in Desk. The check opens at its table with the party's size, and you find the table on the floor. See the Front of house guide.
Taking the order with guests and courses
- Open the table's order. Each dish you add is written to the check at once, so another till sees it.
- For a dish with choices, answer the choices before it joins the order.
- Select a line to give it a guest and a course. The guests are Whole table, Guest 1, Guest 2 and so on. The courses are Starters, Mains and Desserts. Select Another course to type a course of your own.
- Change the quantity of a line in the line's own sheet. To change the table's party size, select the ⋯ on the table on the floor, or press and keep your finger on it, then Change the guests. This needs May Change Any Line.
A line the kitchen already has keeps its dish. Only its guest, its course and a promise to the guest change. A manager voids a dish the kitchen has. That prints a void ticket at the station.
Sending a course
Select Send. When the waiting lines span more than one course, the till asks what to send, for example "Send Starters · 1 new", "Send Mains · 1 new" or "Send all · 2 new". Choose one. The tickets print at each station's printer. Each ticket names the table, and each dish names its guest and course. The courses you did not send wait.
To keep a dish back on a table, give it a later course and send the other course first. Hold back from the kitchen is on the line of a counter sale, and the line then reads "Held back from the kitchen".
Guests' orders from the table
A guest who orders from the QR code on the table adds lines to the table's check, under the course Guest order. Nothing goes to the kitchen yet. You see the lines on the check, talk to the guest, and select Send. See the Guest ordering guide.
If a bill is being paid, or the table has more than one check, the guest sees a message to order through the server.
When a dish runs out
A manager marks the dish sold out in Desk, in Retail Item Availability, for one store or for every store. A cook can also mark it from the kitchen screen. See Kitchen screen.
The till then shows a Sold out mark on the dish. When you add it, the till says, for example, "Café Latte: Sold out". A sold-out mark ends when you set a time in Sold Out Until, or when someone clears it.
Printing the check
On the floor, select the ⋯ on the table, then Print the check. The check prints as "Check, not a receipt". The till says "The check went to the printer." or "The check did not print." The guest has not paid yet.
Paying
Select Checkout on the table's order. It pays every open line, or only the lines you marked Pay this one separately on their own sheet.
To split by guest, select Pay by guest on the table's order. It shows when the open lines belong to two or more guests. It lists each guest's share, for example "Guest 1", then "Whole table" and "All together". Choose one. A guest's share is its own sale, and the check stays open for the rest.
Each share is priced again on its own, so a coupon takes money off only the lines it covers. A second till can pay another guest's share at the same time. On the lines already being paid, it reads "Being paid at Till 2 by Sam since 21:04." with the till, the person and the time. Select Back to give the lines back.
If the guest pays on the bank's own machine, the till asks you to note the slip first. Select Not paid when the machine did not take the money. When every line is paid, the check closes.
Closing the day with a check still open
The close screen lists the store's open checks, with the table, the server and the lines. The till says, for example, "2 open checks, kept to the next day". The checks stay open and carry to the next day.
A store may refuse its last close while a table is open. That is the setting "Refuse the Last Close While Checks Are Open" on the POS Profile. A close is also refused while a payment on a check is not finished. A manager selects End this payment to finish it.
When the connection drops
The floor and the table's order need a connection. The floor greys, and the till says "Needs a connection. You can sell at the till." Lines you added that were not saved wait for Add them now.
A counter sale carries on offline. The till takes it as a counter sale and sends it when the connection returns. A kitchen ticket for a counter sale prints through the device's own print window, one page for each kitchen. The tickets are numbered O1, O2 and so on, so the kitchen can match them. See Working offline.