Lesson 10 of 13

Toast POS and payment

+20 XP

CUN Cashier PIN 1111. Drawer, dine in vs to go, modifiers, voids, discounts.

Login: the register is always assigned to CUN Cashier, PIN 1111. Never assign yourself, never use a manager login for sales.
Open: count the drawer down before service. Confirm the opening balance with the manager on shift. If the drawer is ever over or short, tell a manager immediately.
Always ask: dine in or to go? Default to dine in if you do not ask, and you will mis-route orders.
To-go orders: format the order with the 's first name, OS (On Site) for last name, and a phone number.
Process payment fast. Process the payment immediately.
If credit card, address them by their last name when handing it back. Thank you, Mr. Patel. Enjoy your meal. (See the receipt-name move in Section 10A.)
Cash drawer should never be left open longer than the transaction needs.
Open and close every shift with the same cash. Open and close with the same cashier.
Training mode: when training, ask a manager to put the register into training mode (manager PIN). This keeps test orders out of sales and reporting.

Common POS operations

Modifiers: every protein, every spice level, every sub goes in as a modifier. Practice these.
Deletes: when a changes their mind before payment, delete the line item, do not just leave it.
Voids and returns: only managers can void or refund a closed transaction. Get a manager.
Discounts: only managers can apply discounts. Get a manager. Never enter a manager PIN you have memorized.
Split payments: the tells you how to split (by item, by share). Read the split back before processing.
Change a table number: after the order is rung in, you can update the table number, do not re-ring.
Recall a previous order: every shift, learn the recall path on your store's POS so you can pull a closed ticket if a asks.