Tables, hold, and pay

Why hold exists

Holding parks an unpaid ticket so the kitchen can cook while the guest is still dining or the check is not ready to close. Paying settles the sale and records revenue.

Held tickets should not be treated as sales in end-of-day totals until they are paid.

Attach a table or guest label

1. Start a new order and select a table from your floor plan or table list.
2. Add items and send them to the kitchen as courses are confirmed.
3. Use Hold when the guest is still at the table and payment is not due yet.

Reopen an occupied table

Occupied tables stay linked to their open order. Selecting that table again reopens the same ticket — it does not start a blank draft — so you keep items already sent to the kitchen.

1. From the table map or open tickets, select the occupied table.
2. Add courses, void lines (with permission), or move to Pay when the guest is ready.
3. After payment, the table returns to available for the next seating.

Pay and close the check

1. Open the held ticket from the table or open-tickets list.
2. Confirm the final items and total.
3. Choose Pay, select the payment method, and complete settlement.
4. Print the paid receipt and clear the table for the next guest.

Floor tips

1. Send confirmed items to the kitchen promptly — do not wait for full payment if you use hold.
2. If two staff might touch the same table, agree who owns the ticket to avoid duplicate drafts.
3. End of day: reconcile held tickets so nothing unpaid is left open overnight.