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Contents
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1
Starting Your Shift
Signing On and Off of a Workstation
Clocking In and Out
Incrementing a Shift
Using Tip Track
Running Shift Reports
2
Creating Guest Checks
Beginning and Closing a Check
Beginning a Fast Transaction
Adding the Guest Count to a Check
Order Handling on Open Checks
Sending Items to Order Devices While Remaining on the Check
Holding Menu Items on a Check
Holding Selected Items or an Entire Order for a Preset Time
Ending the Current Round and Closing Checks with Items on Hold
Indicators on the Employee Check Journal Report
Combining Checks in the Same Revenue Center into One Order
Combining Checks Across Revenue Centers into One Order
Understanding Check Transfers
Transferring a Check Within a Revenue Center
Transferring a Check to Another Revenue Center
Understanding Suspend and Resume Checks
Suspending and Resuming a Check
Using Follow Me to Share Checks Among Servers
Printing Customer Receipts in Multiple Languages
3
Adding Menu Items to a Check
Screen Look Up (SLU)
Number Look Up (NLU)
Splitting Off Items
Understanding Conversational Ordering
Understanding Combo Meals and Groups
Creating Combo Meals
Using the Popup Condiment Orderer
Declaring Waste
Correcting Waste Checks
4
Using the Kitchen Display System (KDS) and Bump Bar
5
Applying Discounts and Service Charges to a Check
Understanding Service Charges
Understanding Discounts
Applying a Discount Manually
Applying a Coupon
Applying a Service Charge
Applying a Return
Applying a Condiment Discount
6
Handling Loyalty and Gift Cards
Performing a Loyalty Balance Inquiry
Issuing Loyalty Points
Performing a Coupon Inquiry
Issuing Coupons
Redeeming a Coupon
Transferring Points Balance
Performing Unique Items Inquiry
Applying a Loyalty Card to a Check
Performing a Gift Card Balance Inquiry
Issuing Gift Cards
Activating Gift Cards
Reloading Gift Cards
Transferring Gift Card Balance
Authorizing Gift Cards
Redeeming Gift Cards
Cashing Out Gift Cards
Issuing a Batch of Gift Cards
Activating a Batch of Gift Cards
Redeeming a Gift Card and Issuing Points
7
Paying a Check
Tendering with Cash
Tendering with One Credit Card
Tendering with Multiple Credit Cards
Tendering with an Alternate Currency
Charging Menu Items to a Credit Card or Room with Pay at the Table
Credit Card Payment with Sharing Amount
Credit Card Payment without Sharing Amount
Demo Payment without Sharing Amount
Charging Menu Items to a Room
Charging Menu Items to a Room using Transaction Services
8
Using Enterprise Cash Management (ECM)
Opening a Receptacle Session
Adding Funds (Safe Only)
Performing an ECM Paid-In
Performing an ECM Paid-Out
Counting a Receptacle Session
Saving a Count
Recalling a Count
Adjusting a Count
Adjusting a Count Sheet
Depositing Cash
Transferring Funds
Opening a Change Order (Safe Only)
Removing Funds (Safe Only)
Reconciling a Receptacle Session
Adjusting a Cash Deposit (Bank Deposit Only)
Adjusting a Reference (Bank Deposit Only)
Till and User Assignment
Assigning a Till to a Cash Drawer
Assigning a User to a Till
Performing Quick Start
Allowing Access to the Till
Determining Till Assignment Status with Smart Key
Adjusting the Starting Amount
Pulling Cash
Unassigning a User From a Till
Unassigning a Till From a Cash Drawer
Reopening a Receptacle Session
Viewing Receptacle Status
No Sale Operation
Swapping Tablets with the Oracle MICROS Base Station
Offline Cash Management Operations
Back of House Receptacles Offline
Till Offline
Server Bank Offline
Consolidating Offline Server Banking Sessions
Individual Receptacle Types
Property Reports
9
Using a Workstation
Understanding Online and Offline Communication Modes
Determining Whether a Workstation is Online or Offline
Reloading and Refreshing the Workstation Database
Reloading and Refreshing the Check and Posting (CAPS) Database
10
Manager Tasks for Workstation Reports and Procedures
Running Workstation Reports
Changing Employee Settings
Running Workstation Diagnostics
Manager Procedures
Replaying Checks
Redirecting Orders
Editing Routing Groups
Adjusting Menu Item Definitions
Adjusting Menu Item Availability
Adjusting the Menu Item Price on a Check
Creating, Editing, and Assigning Barcodes to Menu Items
Changing the Serving Period
Reloading and Refreshing the CAPS Database
Voiding All Menu Items From a Closed Check
Reprinting Time Cards
11
Hosting and Managing the Dining Room
Host Command Area
Host Display
Host Legend
Dining Table Status
Employee Lines
Section Layout
Enhanced Dining Table Information
Table Status and Functions
Using Gestures
Selecting a Table
Creating a Section Layout
Changing a Section Layout
Activating a Section Layout
Deactivating a Section Layout
Closing a Section Layout
Deleting a Section Layout
Changing Server Availability
Hiding Colors and Table Decorators from a Table
Viewing the Employee Section Assignment Report
Managing Guest Seating
Viewing Estimated Wait Times
Greeting the Guest
Seating a Guest from the Wait List
Seating a Guest Using Quick Seat
Unseating a Table
Reservation List
Showing and Hiding the Reservation List
Sorting the Reservation and Wait Lists
Adding a Reservation
Changing a Reservation
Cancelling a Reservation
Setting the Reservation Summary
Reservation List Icons
Wait List
Showing and Hiding the Wait List
Adding a Wait List Request
Changing a Wait List Request
Abandoning a Wait List Request
Setting the Wait List Summary
Wait List Icons
12
Managing POS Operations on a Cruise Ship
Locking and Unlocking Front of House Operations from the Property
Updating and Reloading the Workstation Database
Running Start of Day Manually
13
Importing and Exporting Data
Using the Simphony Data Import/Export Web Application
Exporting a File
Creating an Export Schedule
Generating a File to Export
Preparing Menu Item Data Files for Import
Importing a File
14
Engagement Cloud Service
Understanding the Engagement Cloud Service
Understanding the Engagement Auditing Tool
Using the Engagement Auditing Tool
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