The Point of Sale menu includes Product, Product Category, Price, Order, Kitchen Ticket, Site, Order Type, Product Choice Group, Product Choice Option, Product Extra, Allergen Information, Language and Credit Card Charge Ledger Entry. Day-to-day ordering is described in Staff App sales.
Maintain a usable catalog
Create categories and products, then review their prices, site availability, production requirements, choices, extras and allergen information. Use New and Save in the relevant list. Verify a representative product in the Staff App before offering it to guests: a product record alone does not establish that every required choice and price is available at a selling site.
Choices describe selectable variants; extras add options to the sale. Keep guest-facing labels clear and check language-specific text where configured. A Site identifies a selling location and can specify the stock location used for consumption.
Inspect an order
Open Order and check its site, staff member, guest/room association, line items, totals and status. Payment, finalization and delivery are separate stages. A room charge is not collected cash, and a credit-card ledger record is not a reason to charge the guest again.
Use Kitchen Ticket to inspect production work. Products configured as requiring production also appear in the production report under reports. Review cancelled and unfinished work explicitly.
Stock consumption
Stock deductions require consumption recipes on products or choice options and a valid stock location for the selling site. Ingredient descriptions alone do not deduct inventory. The site's stock location must belong to the appropriate hotel/company.
Finalizing an order posts its consumption once. Payment and delivery do not post another deduction. An order with posted consumption cannot be edited as though it were an unposted draft; cancellation does not automatically return the consumed stock. Use an intentional inventory correction when a physical return or waste adjustment is needed. Consumption can produce negative stock, so monitor stock levels.
Tips and commission
A tip is a separate positive-amount line with quantity one. It can be assigned to a staff member or left for the shared pool. Tips do not consume stock or create production work and are excluded from sales commission calculations. Recording a paid tip is not proof the employee has received a payout.
Review Commission Entry and Shared Commission Allocation under Payroll when reconciling sales commissions. See payroll before recalculating a period containing sales.