Toshiba FS-2700 User Manual

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Page 1

FS-2700

Owners

Manual

TEC America, Inc.

Page 2

Page 3

TEC Electronic Cash Register

FS-2700 Series

Original: October, 2003 (Revised: )

Document No. OM-2700

TEC America, Inc.

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Page 5

FS-2700 and Accessories

One Year Limited Warranty

TEC America, Inc warrants this product to be free from defects in materials and workmanship for a period of one (1) year from the date of original purchase from TEC America, Inc. or an TEC America, Inc. authorized dealer or distributor. This warranty is limited to the original purchaser, and to FS-2700’s and Accessories for the FS-2700 that are sold and used within the United States. A copy of a valid dated sales receipt must be submitted with the product for warranty service.

This limited warranty applies only to FS-2700 units and Accessories for the FS-2700 which do not function properly under normal use, within the manufacturer’s specifications. It does not apply to products that, in the sole opinion of TEC America, Inc., have been damaged as a result of accident, misuse, neglect or improper packaging or shipping. This warranty is void if the TEC label or logo, or the rating label or serial number have been removed or defaced, or the product has been modified or serviced by other than TEC America, Inc. or an authorized TEC America, Inc. Service Center.

During the one-year warranty period, TEC America, Inc. will repair or replace, at TEC America, Inc.’s option, any defective product with no charge for parts or labor.

TEC America, Inc liability hereunder shall be limited to repair or replacement of the defective part or parts and such correction shall constitute a fulfillment of the warranty hereunder. TEC America, Inc. shall have no liability hereunder.

TEC AMERICA, INC. MAKES NO WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, EXCEPT AS EXPRESSLY STATED HEREIN. UNDER NO CIRCUMSTANCES SHALL TEC AMERICA, INC. BE LIABLE TO THE PURCHASER OR ANY USER FOR ANY DAMAGES, INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES, EXPENSES, LOST PROFITS, LOST SAVINGS, OR OTHER DAMAGES ARISING OUT OF THE USE OF OR THE INABILITY TO USE THIS PRODUCT, EVEN IF CAUSED BY TEC AMERICA’S SOLE NEGLIGENCE.

To obtain warranty service, contact your TEC AMERICA, INC. dealer. You may also write or phone:

TEC America, Inc., 4401-A Bankers Circle

Phone No.: (770) 449-3040 Fax: (770) 453-0909

If the problem cannot be remedied by telephone, TEC AMERICA, INC. will determine how service will be provided. Do not ship the equipment to TEC AMERICA, INC. without a return authorization number. The purchaser must prepay any shipping costs and insurance, and assume the risk of loss during shipping.

Atlanta, GA 30360

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TEC America, Inc. provides this publication as is without warranty of any kind, either expressed or implied. This publication could include technical inaccuracies or typographical errors. Changes are periodically made to the information herein; these changes will be incorporated in new editions of the publication. TEC America, Inc. may make improvements and/or changes in the product(s) and/or program(s) described in this publication at any time.

FCC Notice

This equipment has been tested and has been found to comply with the limits for a Class A digital device, pursuant to Part 15 of the FCC rules. These limits are designed to provide reasonable protection against harmful interference when the equipment is operated in a commercial environment. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instruction manual, may cause harmful interference to radio communications. Operation of this equipment in a residential area is likely to cause harmful interference in which case the user will be required to correct the interference at the users own expense.

Changes or modifications not expressly approved by manufacturer for compliance could void the user’s authority to operate the equipment.

This Class A digital apparatus complies with Canadian ICES-003

Cet appareil numérique de la classe A est conforme à la norme NMB-003 du Canada .

4401-A Bankers Circle, Atlanta, GA 30360

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Overview 1-1

1.1 Introduction .............................................................................1-3

1.2 Order Entry Screen .................................................................1-4

1.3 Keyboard Layout.....................................................................1-6

1.3.1 POS Keyboard............................................................1-6

1.3.2 Manager Mode Keyboard ...........................................1-7

1.4 POS Key Functions – Summary .............................................1-8

1.4.1 Key Function Table.....................................................1-8

1.5 Function Number Look Up ....................................................1-19

1.5.1 Function Number Look Up Codes ............................1-20

Accessing the System 2-1

2.1 Manager Overrides .................................................................2-3

2.2 Clocking In/Out........................................................................2-4

2.2.1 Clock In .......................................................................2-4

2.2.2 Clock Out ....................................................................2-5

2.3 Login/Logout ...........................................................................2-6

2.3.1 Login ...........................................................................2-7

2.3.2 Logout .........................................................................2-7

Guest Check Functions 3-1

3.1 Guest Checks - Overview .......................................................3-3

3.2 New Check Prompts ...............................................................3-4

3.2.1 Table Number .............................................................3-4

3.2.2 Guest Count................................................................3-5

3.2.3 Order Type..................................................................3-6

3.2.4 Order Number.............................................................3-7

3.2.5 Override Meal Period..................................................3-8

3.2.6 Add Guest Information................................................3-9

3.3 Entering Menu Items.............................................................3-10

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3.3.1 Preset Menu Item ..................................................... 3-10

3.3.2 More than One Preset Item...................................... 3-10

3.3.3 Enter Item by PLU #................................................. 3-10

3.3.4 Select from Category List......................................... 3-10

3.3.5 Open Priced Menu Item ...........................................3-11

3.3.6 Scaleable Menu Item................................................ 3-11

3.3.7 Entering Menu Item Modifiers ..................................3-12

3.3.8 Enter Items by Seat Numbers .................................. 3-16

3.3.9 Enter by Menu Item Size.......................................... 3-18

3.3.10 Remove Items from Checks ..................................... 3-19

3.4 Sending Items to Remote Printers ....................................... 3-21

3.4.1 Printer Mode Options ............................................... 3-21

3.4.2 With {HOLD~ORDER} .................................................. 3-22

3.4.3 Send Items on Demand............................................ 3-24

3.5 End Service Round............................................................... 3-25

3.6 Recall a Check ..................................................................... 3-26

3.6.1 By Check Number .................................................... 3-26

3.6.2 By Table Number ..................................................... 3-27

3.6.3 Recall Table with Separate Checks ......................... 3-27

3.6.4 Using a Bar Code Scanner....................................... 3-28

3.6.5 Recall with Dual Drive Thru...................................... 3-28

3.7 Splitting a Check................................................................... 3-29

3.7.1 Split By Item .............................................................3-29

3.7.2 Split By Amount........................................................ 3-30

3.8 Transferring a Guest Check ................................................. 3-31

3.8.1 Change a Check’s Table #....................................... 3-31

3.8.2 Transfer to a Server ................................................. 3-32

3.8.3 Transfer from a Server ............................................. 3-33

3.8.4 Transfer all Checks .................................................. 3-34

3.9 Combining Checks ............................................................... 3-35

3.9.1 Combine Stored Checks ..........................................3-35

3.9.2 Add New Check to Stored Check............................. 3-36

3.9.3 Add to Stored Check by Order Type ........................ 3-36

3.9.4 Add to Stored Check Using Table #......................... 3-37

3.9.5 Combining Checks to One Table # ..........................3-38

3.10 Check Adjustments............................................................... 3-39

3.10.1 Void Items on Stored Checks................................... 3-39

3.10.2 Add a Discount or Surcharge ................................... 3-40

3.10.3 Exempt Tax from a Check........................................ 3-44

3.10.4 Add a Tip .................................................................. 3-45

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3.11 Tender the Check..................................................................3-47

3.11.1 Tender with a Preset Key .........................................3-47

3.11.2 Tender with {MEDIA~NLU} .........................................3-48

3.11.3 Tender With Tip Entry...............................................3-49

3.11.4 Overtender to Tip......................................................3-49

3.11.5 Split Tender...............................................................3-50

3.11.6 Partial Tender ...........................................................3-51

3.11.7 Tender to Charge Account........................................3-52

3.12 Corrections to Closed Checks ..............................................3-53

3.12.1 Refund a Menu Item .................................................3-53

3.12.2 Change a Discount ...................................................3-54

3.12.3 Change Media Type .................................................3-55

3.12.4 Change a Credit Card Tip.........................................3-55

3.13 Enter a Refund Check...........................................................3-56

3.14 Review a Closed Check........................................................3-57

Functions Outside of a Sale 4-1

4.1 Finished Product Waste..........................................................4-3

4.2 Loan/Pickup ............................................................................4-4

4.2.1 Loan ............................................................................4-4

4.2.2 Pickup .........................................................................4-5

4.3 Transfer Media ........................................................................4-6

4.4 Price Changes.........................................................................4-7

4.5 Tip Payout ...............................................................................4-8

4.6 Cash Out/In of Drawer ............................................................4-9

4.6.1 Paid Out ......................................................................4-9

4.6.2 Paid In.......................................................................4-10

Reports 5-1

5.1 Reports Overview....................................................................5-3

5.1.1 Printing a Report From the POS Keyboard ................5-4

5.1.2 Report Types ..............................................................5-5

5.1.3 Report Balancing ........................................................5-7

5.1.4 Report Sample Formats..............................................5-9

5.2 Open Check Report ..............................................................5-10

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5.3 Hourly Productivity Report.................................................... 5-11

5.4 Sales Mix Report .................................................................. 5-13

5.4.1 Detail Report – Menu Item Sales ............................. 5-14

5.4.2 Departments – Menu Item Sales.............................. 5-15

5.4.3 Categories – Menu Item Sales................................. 5-16

5.5 Manager Voids Report.......................................................... 5-17

5.6 Refund Report ......................................................................5-18

5.7 Financial Report ................................................................... 5-19

5.8 Customer Summary Report.................................................. 5-25

5.9 Media Report ........................................................................ 5-26

5.10 Loan/Pickup Report .............................................................. 5-27

5.11 Sales Tax Report .................................................................. 5-28

5.12 Charge Account Report ........................................................ 5-29

5.13 Discount Recipient Report.................................................... 5-30

5.14 Deposit Entry ........................................................................ 5-31

5.15 X Report................................................................................ 5-33

5.16 Z Report................................................................................ 5-34

5.16.1 Programming Options for Z Reports ........................ 5-35

5.16.2 Reports Included in X and Z Reports....................... 5-36

Page 11

Chapter

Overview

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Overview FS-2700 Owner’s Manual

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FS-2700 Owner’s Manual Overview

1.1 Introduction

The FS-2700 is a keyboard entry POS workstation for use in the hospitality industry. It was developed as a companion workstation for TEC America, Inc.’s FS-3600 touch screen workstation. The FS2700 and FS-3600 stations can be used interchangeably within the same system, even though not all touch features are available on the FS-2700.

The FS-2700 and FS-3600 workstations can be used in a system of up to twelve workstations operating off a network. A Backoffice PC running the Windows XP Professional operating system can be integrated in a system to run software for additional maintenance and reporting.

This manual describes guest check processing and adjustments. Details of programming and configuring the FS-2700 system are in the FS-3600/FS-2700 Programming Manual

The FS-2700 system offers a wide array of features that make it easily adaptable to all types of food service applications – including fine dine table service, dual drive-thru quick service, full-service bars, cafeterias, delis and school lunchrooms.



The FS-3600/FS-2700 system can be easily tailored for individual restaurant menus, personnel and operating procedures. Menus and prices can be changed to accommodate daily changes in meal period prices.



The FS-2700 keyboard workstation provides up to four keyboard levels that can be configured for specific needs of food servers, bartenders and cashiers. A wide selection of Key Functions are available to customize each application.



The FS-3600 touch workstation offers custom programming for any application through its unique system of soft-programmed POS touch screens. In addition to the Key Functions of the FS-2700, many touch specific features offer additional ease of operations.



A list summarizing POS Key Functions follows in this chapter. Detailed explanations of the more common functions are included in subsequent chapters of this manual.

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Overview FS-2700 Owner’s Manual

1.2 Order Entry Screen

The order entry screen displays when the system is in POS mode. The left side of the screen displays guest check information as transactions are entered, adjusted and tendered. Each item is explained below using a sample screen.

Sample Order Entry Screen

 →  →

 →

←

←

→

Order Entry Screen Items

Message Window



• Used for displaying items as they are entered on to a transaction, including menu items, media and functions.

• System error messages are also displayed here.

Prompt Line



• Used to guide the system operators through transactions.

• Prompts are programmed in the Category table.

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FS-2700 Owner’s Manual Overview

Check Detail



• Th



• When a menu item is entered that has a forced display

• NOTE the word “More” at the bottom of the sample screen.



• Check Information - shows the check number, the table or

s area displays the last 19 line items entered on a check.

Forced Display

assigned, the choices display on the right side of the screen.

It indicates that there are additional items on the forced display Category.

∗

Use {PgDn} to scroll thru additional choices.

Check Summary

order number if assigned, the guests or meal count and the server who is assigned to the check.

∗

Check Totals – shows the check subtotal, sales tax, gratuity and amount paid.

Status Line



• Shows the current system date and time, the current Order

Type, the current Meal Period, the current Menu Size Level, the Station Name and the amount of free memory on the station.

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Overview FS-2700 Owner’s Manual

1.3 Keyboard Layout

1.3.1 POS Keyboard

Up to four keyboard levels are available in a FS-2700 system. They can be used for meal periods such as breakfast and lunch, or for menu types, such as dining room and bar.

When a FS-2700 workstation is powered on keyboard #1 is active. The active keyboard can be changed by indexing the number of the keyboard wanted (1 through 4) and pressing {SELECT~KEYBOARD}.

Each keyboard consists of 14 rows of 10 columns (see next page).

During POS functions that require alphanumeric entries, a “QWERTY” keyboard becomes active (see the layout on the next page). An example is using {SPELL~IT} to enter a message for the kitchen.

It is recommended that the control keys (numeric keys, cursor keys, Exit and Enter/Total) of the QWERTY keyboard be programmed in the same key locations for all POS keyboard levels. The locations are fixed for the QWERTY keyboard while in Manager Mode but are programmable for the POS mode.

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FS-2700 Owner’s Manual Overview

1.3.2 Manager Mode Keyboard

Manager Mode is accessed using the {MGR~MODE} key. While in Manager Mode, a “QWERTY” keyboard that represents a PC keyboard is active and is used for input and for moving through the programming tables. A regular PC keyboard can be connected to the keyboard port if wanted.

The “QWERTY” keyboard also becomes active during POS functions that require alphanumeric entries.

QWERTY Keyboard Layout

` ; ‘ , . [ ] - +

Back

ace

~ : “ < > { } _ = |

! @ # $ % ^ & * ( )

Q W E R T Y U I O P

A S D F G H J K L

SHIFT

CAP

LOCK

Z X C V B N M \ /

TAB Space Space Space Space Space Space

Exit

PgUp

PgDn

» ¾ ¼

7 8 9

4 5 6

1 2 3

0 .

Clear

ENTER

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Overview FS-2700 Owner’s Manual

1.4 POS Key Functions – Summary

The table below lists all functions, for both check handling and manager operations that can be done from the POS mode. Details of the major functions are in subsequent chapters of this manual.

1.4.1 Key Function Table

Key Function POS Function Description

Add Check

Add to Check

Add to Check – Order Type #1 - #4

Add to Table

Banner

Cancel

 Used to combine two or more stored checks to

the current check.

 Both the current check and the added check

must have already been stored (from a previous service round).

 This function is used to add the current check

to a stored check.

 This key function allows the current check to

be new (in the first service round).

 These four function keys are used to add the

current check to a stored check of a specified Order Type.

 These key functions allow the current check to

be new (in the first service round).

 Used to add the current check to a stored

check that has a table number assignment.

 This function allows the current check to be

new (in the first service round).

 Not available on the FS-2700.  On the FS-3600, this key type has no function

when placed on a screen but is used as a title to describe a group of other keys.

 Cancels the current transaction.  When a transaction is cancelled, any changes

done during the round will be reversed.

 Any new Menu Items that have been added to

the check in this service round will be removed and any items that have been voided from the check in this round will be added back.

Cash Advance

 Used to process a cash advance from a credit

card.

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FS-2700 Owner’s Manual Overview

Key Function POS Function Description

1.5 Function Number Look Up

The {FUNCTION~NLU} can be used for completing many operations without having the actual function key for that operation programmed on a keyboard.

1. To perform an operation, press {FUNCTION~NLU}.

2. A list of function codes displays. Press {PgDn} to scroll through

the list.

3. Index the number of the function wanted and press {TOTAL}.

4. If applicable, the screen will prompt for further input necessary to complete the function.

1. Index the number of the function wanted (see the list starting on page 1-8.

2. Press {FUNCTION~NLU}.

3. If applicable, the screen will prompt for further input necessary to complete the function.

Sample Procedures



When Function Code Is NOT Known

• Press {FUNCTION~NLU}, then {PgDn}to look up the code for

Transfer Check to Server (Xfer Chk To Srv).

• Index {37} {TOTAL}

• Screen prompts: Enter ID

• Continue with the procedure.



When Function Code Is Known

• To enter Manager Mode, index {5}.

• Press {FUNCTION~NLU}

• The Manager Mode Menu displays.

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Overview FS-2700 Owner’s Manual

1.5.1 Function Number Look Up Codes

Function NLU

Code

182

184

185

186

187

183

157

188

154

156

144

189

197

196

190

Function Description

Add Check

Add to Check

Add to OT1

Add to OT2

Add to OT3

Add to OT4

Add to Table

Cancel

Cash Adjust Refund

Cash Advance

Change Seat

Clear Input

Clock In/Out

Discount Number Look Up

Downline to OCB

Enter Bar Code

Enter PLU

Finished Product Waste

Foreign Currency

Function Number Look Up

Guests

Hold Order

Inventory Report Number Look Up

Labor Report Number Look Up

Last Item Void

Loan/Pickup

Media Number Look Up

Mgr Mode

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FS-2700 Owner’s Manual Overview

Function NLU

Code

155

167

169

124

123

144

147

146

142

143

125

126

Function Description

No Sale

Open Refund

Order Complete

Paid In

Paid Out 1

Paid Out 2

Paid Out 3

Paid Out 4

Paid Out 5

Price Change

Print - System Charge Acct Report

Print - System Customer Summary Report

Print - System Discount Recipient Report

Print - Employee Pay Report

Print - Employee Time Cards Report

Print - Employees Clocked In Report

Print - System Financial Report

Print - Finished Prod Waste Report

Print - Food Cost Report

Print - System Hourly Productivity Report

Print - Inv Count Sheet

Print - Inventory Status Report

Print - Inventory Totals Report

Print - Job Code Labor Report

Print - Labor Analysis Report

Print - System Loan/Pickup Report

Print - System Media Report

Print - System Mgr Voids Report

Print - System Open Check Report

Print - System Refund Report

Print - System Sales Mix Report

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Overview FS-2700 Owner’s Manual

Function NLU

Code

127

181

105

106

107

108

104

171

180

195

191

170

194

193

178

Function Description

Print - System Sales Tax Report

Print - Tip Report

Print - System X Report

Print – System Z Report

Print Check

Print Journal

Prn/Res Journal

Recall Check

Recall Order Type 1

Recall Order Type 2

Recall Order Type 3

Recall Order Type 4

Recall Table

Record Macro

Re-Order Item

Reprint Voucher

Reset Journal

Review Check

Revenue Center Report Number Look Up

+ Seat

–Seat

Select Keyboard

Sell Media

Spell-It Instructions

Split by Amount

Split by Item

Station Report Number Look Up

Stay Down

System Report Number Look Up

Table Number

Tare

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FS-2700 Owner’s Manual Overview

Function NLU

Code

163

164

165

166

192

131

132

133

134

135

136

137

138

172

173

109

Function Description

Tax Exempt

Tax Exempt 1

Tax Exempt 2

Tax Exempt 3

Tax Exempt 4

Tax Exempt 5

Tax Exempt 6

Tax Exempt 7

Tax Exempt 8

Tip

Tip Payout

Total

Transfer Media

User Report Number Look Up

Video Mode 1

Video Mode 2

Video Mode 3

Video Mode 4

Video Mode 5

Video Mode 6

Video Mode 7

Video Mode 8

Void

Void All Items

Xfer (Transfer) All Checks

Xfer (Transfer) Check From Server

Xfer (Transfer) Check To Server

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Overview FS-2700 Owner’s Manual

Notes

1-24

Page 35

Chapter

Accessing

the System

Page 36

Accessing the System FS-2700 Owner’s Manual

2-2

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FS-2700 Owner’s Manual Accessing the System

2.1 Manager Overrides

The TEC FS-2700 system has an extensive security system and can easily be adapted to for custom security situations.



Security levels can be assigned to almost every key type and menu choice in the system.



Access to different function levels are determined by the Security levels assigned to each Job Code.



If an employee attempts using a function for which he has an insufficient security setting, a prompt displays:

Enter approval ID

• To proceed, index a Manager’s user I.D. and press {TOTAL}.

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Accessing the System FS-2700 Owner’s Manual

2.2 Clocking In/Out

The FS-2700 has an optional timekeeping function that tracks attendance records. The Timekeeping system is used only for tracking attendance, it does not provide access to POS operations.

2.2.1 Clock In

Notes



The options for using the Timekeeping system are determined for each employee in the User Setup table.

• Required Clock-In – If YES, this user cannot log in to the system without first clocking in.

• Clock-In Only – If YES, this user cannot log in to the system at all. This option is commonly used for kitchen employees who do not enter guest checks.

Procedure

1. Index employee I.D.#.

2. Press {CLOCK~IN/OUT}.

3. Index {1} to clock-in. Press {CANCEL} to exit without clocking in.

• If only one job code is assigned, the user is clocked in.

• If more than one Job Code is assigned to the employee, the

assigned Job Codes will display for choice.

4. Index the number of the job wanted.

5. Receipt printer prints the employee’s name, Job Code clocked in, the time and date.

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FS-2700 Owner’s Manual Accessing the System

2.2.2 Clock Out

Notes:



Employees will be required to Declare Tips when clocking out if their Job Code has option TIPPED set to YES.



A minimum declared tip entry can be required by setting option MIN TIP % in the System Config. table to the minimum wanted (page 3 #3).

Procedure

1. Index employee I.D.#.

2. Press {CLOCK~IN/OUT}.

3. Index {2} for Clock Out.

• If prompted, index amount of cash tips, press {TOTAL}.

• If prompted NOT ENOUGH TIPS, index manager I.D. # and

press {TOTAL}.

4. Receipt printer prints a report with the employee’s name, Job

Code, time/date and the total hours worked both for this shift and this week.

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Accessing the System FS-2700 Owner’s Manual

2.3 Login/Logout

Logging into the system allows access, as the user’s security level permits, to guest check handling and Manager Mode.

NOTES



An employee can be logged into one station at a time.



Only one employee can be logged into a station at one time, and that user’s security level determines what functions are accessible.

• An AUTO LOGOUT function can be set for a Job Code that

will automatically log the user out after a check service round is completed.

• An option in System Config, POS AUTOLOGOUT will

automatically log the user out if a station is not active after a set amount of minutes.



If the employee is required to Clock In (User Setup, page 2 #1), the Job Code entered during the clock in will also be used for the Log In.



An employee’s shift begins with {LOGIN}, and continues until that employee’s User Report is cleared with a Z Report.



A Job Code can be set up to require a bank loan function when an employee logs in with the REQUIRE LOAN flag.



A password can be assigned to an employee in the User Setup table that must be used each time the employee logs in.



The One-Touch login feature used on the FS-3600 is not available on the FS-2700 workstation.

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FS-2700 Owner’s Manual Accessing the System

2.3.1 Login

Procedure

1. Index employee I.D. #.

2. Press {LOGIN/LOGOUT}.

3. If prompted, index the user’s password and press {TOTAL}.

4. If prompted, select the Job Code for this shift.

5. If the Job Code requires a Bank Loan, select {LOAN}.

• Index the amount of the loan and press {TOTAL}.

• Press {YES} to confirm the amount.

2.3.2 Logout

NOTE: This procedure is not necessary if the Job Code is set for Auto Logout, or if another user logs into the workstation.

Procedure

1. Index {0} and press {LOGIN/LOGOUT}.

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Accessing the System FS-2700 Owner’s Manual

Notes

2-8

Page 43

Chapter

Guest Check

Functions

Page 44

Guest Check Functions FS-2700 Owner’s Manual

3-2

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FS-2700 Owner’s Manual Guest Check Functions

3.1 Guest Checks - Overview



Guest Check Numbers

• Guest checks are assigned a check number by the system.

• Blocks of check numbers are allocated to each workstation,

so the range of check numbers will always be the same for each workstation.



Auto Create / Auto Recall Modes After an employee has logged into the system, the workstation is in one of two check modes. The AUTO CREATE setting in the Job Code Setup table for the employee determines the mode.

• AUTO CREATE set to YES

∗

The workstation automatically allocates the next check.

• AUTO CREATE set to NO

∗

Sets the workstation for this employee to RECALL MODE.

∗

This should be used only when the server is responsible for recalling and tendering checks started by other servers.

∗

Example: The server is the cashier for a dual drive-thru.



Guest Check Prompts

• Required prompts can be for a table number, the number of guests in the party, and an order/tent number.



Ending a Service Round

• A service round begins when a check is created or recalled.

• The service round is completed when the check clears the

screen by the server pressing {TOTAL} or {PRINT~CHECK}, or when the check is tendered with a {MEDIA} key.

∗

If a media is used to partially tender a check, the service round will end using {TOTAL}.

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Guest Check Functions FS-2700 Owner’s Manual

3.2 New Check Prompts

All checks are tracked by a system-assigned check number. In addition, other check information can be required and attached to the check. These options are table number, number of guests, and an order/tent number.

3.2.1 Table Number



A table number can be required for the Order Type by the REQ TABLE flag in the Order Type table. The Order Type of the check is determined by the Job Code of the User logged in.

• This setting requires a table number entry before the check is sent.

∗

Table number entry is not required if immediately paying out the check.



An additional setting, PROMPT TABLE in the Station Setup table, can require a table number entry before a menu item is entered.

∗

With this option set, the table number entry is required if immediately paying out the check.



When a table number is assigned to a check, it can be recalled by table number as well as the check number.

Procedure

1. Index the table number for this order.

• Press {TABLE~#}.

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3.2.2 Guest Count



A guest count can be required for the Order Type by the REQ GUEST CNT flag in the Order Type table. The Order Type is determined by the Job Code of the User logged in.

• This setting requires a number of guest entry before the

check is sent.

• An additional setting, PROMPT # GUEST in the Station

Setup table, can require a guest count entry before a menu item is entered.



A default entry can be assigned to an Order Type using the DEFAULT GUEST COUNT flag in the Order Type table, so the server does not have to make an entry.



This key type does not apply if the workstation is set up to track check cover by Meal Count rather than Guest Count. That option is GUEST CNT in the Station Setup table.

Procedure

1. Index the number in the party for this guest check.

2. Press {GUESTS}.

1. Press {GUESTS}.

2. Screen prompts:

Enter guest count

3. Index the number in party and press {TOTAL}.

• To accept the default guest count, press {TOTAL} without

entering a number first.

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3.2.3 Order Type



All checks must be assigned to an Order Type. Order Types are determined by the server’s Job Code.



An entry for the Order Type must be completed before a menu item can be entered on the check.

Procedure

1. Before entering a menu item, press an {ORDER~TYPE} key for this

check.

• Pressing an {ORDER~TYPE} key will also override a default Order Type assigned to the Job Code for one order only.

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3.2.4 Order Number



Order numbers are also known as TENT numbers. They can be used when pre-numbered order cards are given to guests to place on the table so food can be delivered to the correct table.



An Order Number can be required for checks of a certain Order Type by setting the PROMPT ORD NUM flag in the Order Type table.



When Order Number is required for a check, a prompt will automatically display when the service round is completed.



When the REQ TABLE flag in the Order Type table is YES, the PROMPT ORD NUM flag does not function.

Procedure

1. Enter menu items on to the check.

2. End the service round by pressing {TOTAL}, {PRINT~CHECK} or a {MEDIA} key.

3. Prompt line displays message:

Enter order number

4. Index the order number and press {TOTAL}.

5. The service round is completed.

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3.2.5 Override Meal Period

Meal Period times are set up for each day of the week in the Meal Period Setup table. The current setting can be overridden for the current check only or for all checks until the System Z report is done. The change can affect one terminal or all terminals.

For One Check Only

1. Press the {MEAL~PERIOD~#} key wanted for this check.

• The override setting reverts to the programmed Meal Period setting after the check is sent.

All Checks Today

1. Press {STAY~DOWN}.

2. Press the {MEAL~PERIOD~#} key wanted.

3. Screen prompts:

Broadcast changes? 1 – Yes, 0 - No

4. Index {1} and press {TOTAL} for the change to be effective at all

stations in the system.

Index {0} and press {TOTAL} for the change to affect this station only.

• The override setting will be effective until the Meal Period is changed again, or until the next System Z report is done.

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3.2.6 Add Guest Information

An 8-character field can be added to a check using the GUEST INFO field in the Order Type table.



The information entered is saved with the check. It prints on the remote kitchen slip and the guest receipt.



When the check is recalled using {RECALL~CHECK}, the information entered displays at the top of the screen.

Procedure

1. Press an {ORDER~TYPE} key set for GUEST INFO.

2. The QWERTY keyboard is active (see page 1-7 for the layout). Enter up to 8-characters of Guest Information for this check.

3. Press {ENTER} on the QWERTY keyboard.

Add Extra Guest Information

This option allows four lines of Guest Information to be entered in addition to the 8-character field. Up to 20 characters can be entered for each line.

• To use, turn on the EXTRA GUEST INFO flag in the Order

Type table. The GUEST INFO field must also be set.

• The Extra Guest Information entry prints on the guest receipt

but not the remote kitchen slip.

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3.3 Entering Menu Items

Menu items can be entered after any new-check prompts have been satisfied.

3.3.1 Preset Menu Item

1. Press the {MENU~ITEM} key for the item wanted.

2. If prompted, index a Manager Code and press {TOTAL}.

3. The menu item is added to the check.

3.3.2 More than One Preset Item

1. Index the quantity of the item wanted.

2. Press the {MENU~ITEM} key for the item.

• If the quantity entered exceeds the HALO setting for the item, message displays:

Amount too large

3.3.3 Enter Item by PLU #

1. Index the PLU # of the item wanted, using a numeric keypad.

2. Press {ENTER~PLU}.

3.3.4 Select from Category List

The {CATEGORY} key displays a list of all Menu Items within the assigned Category.

1. Press {CATEGORY}. Use {PgDn} to scroll thru the list if more than

page is present.

2. Index the number of the Menu Item wanted. It is added to the check.

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3.3.5 Open Priced Menu Item

An open priced Menu Item is one that has the flag OPEN PRICE in the Menu Setup table to YES. If the flag PREFIX PRICE is set to YES, the price is entered prior to entering the item.

With PREFIX PRICE to Yes

1. Index the price for this item.

2. Press the {MENU~ITEM} key for the Open Priced Menu Item.

With PREFIX PRICE to No

1. Press the {MENU~ITEM} key for the Open Priced Menu Item.

2. Screen prompts:

Enter sales price

3. Index the price for this item and press {TOTAL}.

3.3.6 Scaleable Menu Item

Use the SCALEABLE flag in the Menu Setup table to set an item to require a weight entry.

Procedure

1. Press the {MENU~ITEM}of the scaleable Menu Item.

2. If a scale is connected to the FS-2700, the weight will be entered

from the scale.

3. If a scale is not connected, prompt will display:

Enter weight

4. Index the number of pounds of the item, press {TOTAL}.

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3.3.7 Entering Menu Item Modifiers

A modifier can only be entered on a check following a Menu Item. Three methods are available for servers to enter menu item modifiers:



From a Preset Key

• On the FS-2700, a modifier can be set as a preset key if the

POP-UP field for its Category is set to NO.

• On a FS-3600, a modifier can only be entered from a preset

key if the USAGE field for its Category is set to Special Instructions.



From a Forced Display List

• A Forced Display attached to the Menu Item automatically

displays after the Menu Item is entered.



Using {Spell-It~Instructions}

• This method is used when an item must be modified but

there is not a preprogrammed item with the description. The server types the needed modifier.

• The information is not retained with the check.

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Enter Modifiers With a Preset Key

A modifier can only be preset on the keyboard if its Category has the POP-UP field set to NO. BUT, if a Menu Item is programmed to require a modifier, make sure the modifier is preset on the keyboard or it will not be possible to order the item.

Procedure

1. Enter the primary {MENU~ITEM}.

2. Press the preset {MENU~ITEM} modifier.

• Modifiers cannot be entered on a check before a primary Menu Item is entered.

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Enter Modifiers With Forced Display

The number of items that may be entered from a modifier screen is set in the Menu Setup table.

Procedure

1. Press the {MENU~ITEM} key for the item wanted.

• It is added to the check.

2. A list of modifiers display. Press a key to choose a modifier.

3. The modifier screen will clear according to its setting in the Menu Item’s programming.

• If this Forced Display allows one selection, the screen will

clear after one choice is made.

• If this Forced Display allows more than one selection, the

screen will clear after that number of choices are made.

• If a limit is not set (if it is zero), up to 18 selections from the

Forced Display list can be entered. The screen will continue to redisplay the list until the {TOTAL} key is used to exit.

• If MORE displays at the bottom of the list, there are more

choices. Use {PgDn} to scroll thru the list.

4. When all choices are made from the Forced Display(s), press {TOTAL}.

indicates

 there are

additional

choices.

{PgDn}

to display

items.

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Enter Modifiers With Spell-It Instructions

The server types Spell-It Instructions when a Menu Item needs a modifier that is not preprogrammed.

• Spell-It Instructions can only be entered on a check after a Menu Item has been entered.

• The modifier entered with Spell-It Instructions is not retained with the check so it does not print on the guest receipt.

Procedure

1. Enter the Menu Item.

2. Press {SPELL~IT~INSTR}.

• The QWERTY keyboard is active (see page 1-7 for the layout)

3. Type a modifier, up to 15 alphanumeric characters.

4. Press {ENTER} on the QWERTY keyboard.

• The entry will print on remote printers following the Menu Item.

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3.3.8 Enter Items by Seat Numbers

Seat numbers enable items on the check to be sorted and printed on the remote printers by table position.



To use Seat numbers for sorting on remote printers, the following options should be set:

• USE SEAT # in the System Config table.

• SORT ORDERS in the System Config table should be set to

the Seat Number option.

With +SEAT and –SEAT

Procedure

1. When using seat numbers, the system assigns the current seat number to 1. The next menu item entered will be assigned to the current seat number.

• Use the {+~SEAT} to change the seat number from 1 if

necessary.

2. Enter the menu item(s) for this seat number.

3. Use the {+~SEAT} and {-~SEAT} keys to change the seat number as needed for the next menu item(s).

4. Enter the menu items(s) for this seat number.

5. Continue until all items are entered on the check.

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With Seat Select

{SEAT~SELECT} presets seat numbers on the keyboard. Each preset key is programmed with a specific seat number.

Procedure

1. Press {SEAT~SELECT~#}.

2. Enter menu item(s).

3. Continue until all items are entered.

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3.3.9 Enter by Menu Item Size

Menu Item Size Levels are used for ordering Menu Items, such as soft drinks, which come in different sizes.



Two ways to enter a different size menu item:

• Press the {MENU~ITEM~SIZE~#} key prior to the first modifier

item in order to change its size level. Example:

{MENU~ITEM~SIZE~2} then {F.FRIES}.

∗

• Press a preset menu item of a certain size, example

{SM~F.FRIES} or {MED~F.FRIES}.



When ordering priced modifiers, an option STAYDOWN SIZE in the Menu table can be set so the size level remains the same until all modifiers are entered.

Sample Procedure

1. Press a menu item, for example: {BURGER}.

2. A Forced Display gives choice of {MED~FRIES} (size 2 in this example) or {LGR~FRIES}(size 3).

• Enter MED FRIES

• The STAYDOWN SIZE is set to YES in the Menu table.

3. The next Forced Display shows choice of soft drinks and {MENU~ITEM~SIZE~#} keys for each price size.

• Select a soft drink. The size will default to Menu Item Size 2.

• Or, to order a Size 3 soft drink, press the

{MENU~ITEM~SIZE~#} key, then select the soft drink wanted.

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3.3.10 Remove Items from Checks

Remove Last Item

1. Enter menu items.

2. Press {LAST~ITEM~VOID}.

3. The last menu item entered on the check is removed.

Remove One Item



Before an item has been sent/stored, the security level in the Function Setup table only applies if the option SEC EC VOID in the System Config. table is set (page 10 #1).



After a menu item has been sent/stored and the check recalled, the {VOID} key can only be used according to the security level set in the Function Setup table.

Procedure

1. Enter menu items.

2. Press {VOID}.

3. If prompted, index a Manager Code and press {TOTAL}.

4. Use the up and down arrow keys to highlight the item to be

removed from the check.

• Highlighting a primary Menu Item automatically highlights the item’s modifiers.

5. Press {VOID}. The item is removed from the check.

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Remove All Items Before Sending

After a menu item has been sent to remote printers, the {VOID~ALL~ITEMS} key can only be used according to the security level set in the Function Setup table.

Procedure

1. Enter menu items.

2. Press {VOID~ALL~ITEMS}.

3. The entire check is voided.

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3.4 Sending Items to Remote Printers

3.4.1 Printer Mode Options

When items are sent to print at the remote printers depends on the setting of the MODE option in Printer Setup - Station Printer Setup.



Printers can be set up for modes in Station Printer Setup as follows:

• Immediate – prints each line as it is entered on to the check.

• By Round – prints items entered in this round when the

service round is ended with {TOTAL}, {PRINT~CHECK} or a {MEDIA} key.

• On Demand – prints items entered this round only when the

{PRINT~CHECK} key is pressed.

∗

This option is more commonly used for guest receipt printers.

• Video – sends each line to a video controller as it is entered on to the check.

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3.4.2 With {HOLD~ORDER}

This feature allows remote orders to be grouped from different guest checks into a single remote order. Set the following options to use this feature:



The {HOLD~ORDER} key type is used to prompt the server to hold remote printing.

• When the server’s response is Yes, items from the current check are held.

• When the server’s response is No, items from the different checks print as a single order.



LAST TICKET field in the Station Setup table sets the default for the {HOLD~ORDER} key to None, Yes or No.

• {HOLD~ORDER} is a toggle key. This setting decides what the initial answer is. The key toggles between Yes and No with each depression.

Procedure (Sample)

This sample procedure uses the setting of the LAST TICKET field as Yes and combines two guest checks on the remote printer(s).

1. Enter items for first guest check.

2. Press {HOLD}.

3. Screen prompts:

Hold Order: Yes

• YES prevents this order from printing on the remote printer(s) this round.

4. End service round by pressing {PRINT~CHECK}, {TOTAL} or {MEDIA}.

5. Check clears the screen.

6. Enter items for the second guest check.

7. Press {HOLD~ORDER}.

8. Screen prompts:

Hold Order: Yes

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9. This time – press {HOLD~ORDER} again to change to response to

No.

• NO will send this check’s and the previous check’s items to the remote printer(s) for this round.

10. End service round by pressing {PRINT~CHECK}, {TOTAL} or {MEDIA}.

11. Both checks print to the remote kitchen printer as a single order.

• The check number of the last check prints on the header.

• All check numbers print at the bottom of the remote slip.

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3.4.3 Send Items on Demand

The ORD CHECK ON DMD (Order Check on Demand) setting in the Order Type table can be used to print items on remotes only when the {ORDER~COMPLETE} key is pressed.



This option allows orders to be prepared for multi-person orders.



With this option set, no Menu Items on checks of this Order Type will print to the kitchen printers unless {ORDER~COMPLETE} is pressed.

Procedure

1. Enter menu items for first remote order.

2. Press {ORDER~COMPLETE}.

• The order remains on the screen.

• The items entered this round print on the remote printer(s).

3. Enter menu items for the next remote order.

4. Press {ORDER~COMPLETE}.

5. Continue entering items and pressing {ORDER~COMPLETE} until all

remote orders are entered.

6. Press key to end order entry, {PRINT~CHECK}, {TOTAL} or a {MEDIA} key.

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3.5 End Service Round

Ending the service round sends menu items to kitchen printers (if they have not already been printed) and clears the check from the screen.



If the flag in the Order Type table, STORE OPEN CHECK is NO for the check’s Order Type, the service round can only be finalized by tendering the check with a {MEDIA} key.

Procedure

1. Enter all items for this service round.

2. Complete any required prompts (Table #, # Guest, Order #).

3. End the service round by pressing one of the following key types.

• {TOTAL}

∗

Sends menu items entered this round to remote printers.

∗

Clears the check from the screen.

∗

Prints the guest receipt if PRINT CHECK/ROUND in the Order Type table is YES.

∗

Check remains open.

• {PRINT~CHECK}

∗

Sends menu items entered this round to remote printers.

∗

Clears the check from the screen.

∗

Prints the guest receipt.

∗

Check remains open.

• {MEDIA}

∗

Sends menu items entered this round to remote printers.

∗

Clears the check from the screen.

∗

Prints the guest receipt if PRINT CLOSED CHECK option in the Order Type table is YES.

∗

Closes the check.

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3.6 Recall a Check



The RECALL OTHER USER CHECKS field in the Job Code table can be set to allow users such as cashiers to recall checks entered by other employees.



A particular check can only be opened at one workstation at a time.

3.6.1 By Check Number

By Check Number

1. Index the check number.

2. Press {RECALL~CHECK}.

Using List of Open Checks

1. Press {RECALL~CHECK}.

2. A numbered list of all open checks accessible by this server displays.

• If the word MORE displays at the bottom of the list, press

{PgDn} to display more checks.

3. Index the number of the check wanted.

Recall by Order Type

1. Press {RECALL~ORDER~TYPE~#} of the Order Type wanted.

2. A numbered list of all open checks of that Order Type that are accessible by this server displays.

3. Index the number of the check wanted.

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3.6.2 By Table Number

By Table Number

1. Index the table number of the check wanted.

2. Press {RECALL~TABLE}.

Using List of Tables with Open Checks

1. Press {RECALL~TABLE}.

2. A numbered list of all open checks with table numbers that are

accessible by this server displays.

• If the word MORE displays at the bottom of the list, press

{PgDn} to display more checks.

3. Index the number of the table wanted to recall.

• If the table has separate checks, a list of each check will display. Index the number of the separate check wanted.

3.6.3 Recall Table with Separate Checks

1. Recall the check.

2. List of separate check numbers display.

3. Index the number of the check wanted to recall.

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3.6.4 Using a Bar Code Scanner

If the workstation is connected to a bar code scanner and bar codes are being printed on the guest checks, scan the guest check.

3.6.5 Recall with Dual Drive Thru

A Dual-Drive Thru application uses two options:



The MONITOR STATION field in the Station Setup table enables a workstation’s orders of a certain Order Type to be recalled at another specific station.

• Example: Drive Thru Order Taker #1 can forward orders to Drive-Thru Cashier #1. Drive Thru Order Taker #2 can forward orders to Drive Thru Cashier #2.



The {RECALL~OT#} key type which is used to recall checks of a specific order type.

Example

1. Order is entered at Drive Thru Order Taker Station.

2. Cashier at Drive Thru Cashier Station presses {RECALL~OT} key

programmed for an Order Type named DRIVE THRU.

3. Orders display on Drive Thru Cashier Station in the order they were entered. First order is in upper left corner of window.

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3.7 Splitting a Check

Only items that have been sent/stored can be split to separate checks. If new items are entered, the check cannot be split.

3.7.1 Split By Item

Procedure

1. Recall the check.

2. Press {SPLIT~BY~ITEM}.

3. Screen prompts:

Enter number of checks

4. Index the total number of checks to create from this check and

press {TOTAL}.

5. Use the up and down arrow keys to highlight an item to go to the

first new check.

• Highlighting a primary Menu Item automatically highlights the item’s modifiers.

6. Press {TOTAL}. A + symbol displays to the right of the item’s

price.

• If an item is tagged in error, press {TOTAL} again.

7. Continue tagging items until all items for the first new check are done.

8. Press {SPLIT~BY~ITEM}.

9. Continue steps #5 – #9 until the last new check is split.

10. End the service round by pressing {TOTAL}.

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3.7.2 Split By Amount

Procedure

1. Recall the check.

2. Press {SPLIT~BY~AMOUNT}.

3. Screen prompts:

Enter number of checks

4. Index the total number of checks to create from this check and

press {TOTAL}.

5. Top of screen shows “Check 1” to indicate the first split, and the check total divided by the number of checks entered in step 4. Prompt line displays:

Enter Amount

6. Press {TOTAL} to accept the default amount for this check, or index the amount wanted and press {TOTAL}.

7. Screen continues to prompt for each check, with a default amount (remaining check total divided by the remaining number of checks) as necessary until the last check.

8. When the last check is reached, all the check items clear the screen, and the remaining balance is displayed:

BalXfer x.xx

9. Complete the function by pressing {TOTAL}.

10. The new checks are created. The first (original) check contains all the menu items, tax and gratuity and shows the total amount that was transferred. Each new check contains an item “Bal Xfer” and the amount transferred to it from the original check.

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3.8 Transferring a Guest Check

3.8.1 Change a Check’s Table #

Procedure

1. Recall the check.

2. Index the number of the new table, press {TABLE~#}.

3. Prompt line displays message:

Change table? 1 - YES, 0 - No

4. Index {1} for YES and press {TOTAL}.

5. The table number of the check is changed.

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3.8.2 Transfer to a Server

The server who created the check does this procedure. The server receiving the check must have logged in today.

Procedure

1. Recall the check. Should be recalled by the server responsible for the check.

2. Press {XFER~CHK~TO~SVR} key.

3. Screen prompts:

Enter ID

4. Index the I.D. number of the server the check is being transferred to and press {TOTAL}.

5. If the default Order Type for the new server requires a table number and the check does not have one assigned, screen prompts:

Enter table number

6. Index the table number and press {TOTAL}.

7. If the default Order Type for the new server requires a # of guest entry and the check does not have one assigned, screen prompts:

Enter guest count

8. Index the number of guests and press {TOTAL}.

9. Press the {TOTAL} key to the end the procedure. Check is transferred.

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3.8.3 Transfer from a Server

The server who takes the check from the server/bartender who created it uses this procedure.

Procedure

1. Press {XFER~CHK~FROM~SVR} key.

2. Screen prompts:

Enter check number

3. Index the check number being picked up and press {TOTAL}.

4. If the default Order Type for the new server requires a table

number and the check does not have one assigned, screen prompts:

Enter table number

5. Index the table number and press {TOTAL}.

6. If the default Order Type for the new server requires a # of guest

entry and the check does not have one assigned, screen prompts:

Enter guest count

7. Index the number of guests and press {TOTAL}.

8. Press the {TOTAL} key the end the procedure. Check is

transferred.

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3.8.4 Transfer all Checks

This procedure is used by the server who takes all open checks from the server/bartender who created them.

Procedure

1. The server picking up the checks should be logged in to the station.

2. Press {XFER~ALL~CHKS} key.

3. Screen prompts:

Enter ID

4. Index the user I.D. of the server/bartender to whom the checks are currently assigned.

5. Each check briefly displays on the screen. All checks from the originating server are transferred.

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3.9 Combining Checks

3.9.1 Combine Stored Checks

This procedure adds two or more checks together that have already been stored (from a previous service round).

1. Recall the first check.

2. Press {ADD~CHECK}.

3. Screen displays a numbered list of this server’s checks.

4. Index the number for the check wanted.

• Items from the check number entered are added to the first check.

5. Repeat steps 2 – 5 as needed to combine more checks.

6. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.9.2 Add New Check to Stored Check

This procedure is used to add the current check to a stored check. The current check can be a new check (in the first service round).

1. Enter items for a new check, or recall a stored check.

2. Press {ADD~TO~CHECK}.

3. Screen displays a numbered list of this server’s checks.

4. Index the number for the check wanted.

• Items from the current check are added to the check number entered. That check now displays on the screen.

5. Repeat steps 2 – 5 as needed to combine more checks.

6. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

3.9.3 Add to Stored Check by Order Type

This procedure is identical to using {ADD~TO~CHECK} except it restricts the choices to the server’s open checks of a certain Order Type. The current check can be new (in the first service round).

1. Enter items for a new check, or recall a stored check.

2. Press {ADD~TO~CHK~OT#}.

3. Screen displays a numbered list of this server’s checks that are of the particular Order Type.

4. Index the number for the check wanted.

• Items from the current check are added to the check number

entered. That check now displays on the screen.

5. Repeat steps 2 – 5 as needed to combine more checks.

6. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.9.4 Add to Stored Check Using Table #

This procedure is identical to using {ADD~TO~CHECK} except it is used on checks with assigned table numbers. The current check can be new (in the first service round).

1. Enter items for a new check, or recall a stored check.

2. Press {ADD~TO~TABLE}.

3. Screen displays a numbered list of this server’s checks that have

assigned table numbers.

4. Index the number for the table wanted.

• If there are separate checks for the table, the screen will display a numbered list of the checks. Index the number of the check wanted.

• Items from the current check are added to the check of the table number entered. That check now displays on the screen.

5. Repeat steps 2 – 5 as needed to combine more checks.

6. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.9.5 Combining Checks to One Table #

This procedure will either add items from both checks to the resulting check, or add a separate check to the table number. It depends on the setting ONE CHK/TBL in the System Setup/System Config table.

1. Recall the check.

2. Index the number of the new table, press {TABLE~#}.

3. Prompt line displays message:

Change table? 1- YES, 0 - No

4. Index {1} for YES and press {TOTAL}.

5. Screen prompts:

Add Check 1 – YES, 0 - No

6. Index {1} for YES and press {TOTAL}.

7. Depending on setting of ONE CHECK/TABLE option:

• If YES – items from both checks are combined for this table.

• If NO – there are two separate checks created for this table.

8. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.10 Check Adjustments

3.10.1 Void Items on Stored Checks

Remove Single Items

The same procedure is used to void items before or after sending. After a menu item has been sent/stored and the check recalled, the {VOID} key can only be used according to the security level set in the Function Setup table.

Procedure

1. Recall the check.

2. Press {VOID}.

3. If prompted, index a manager approval I.D. and press {TOTAL}.

4. Use the up and down arrow keys to highlight the item to be

removed from the check.

• Highlighting a primary Menu Item automatically highlights the item’s modifiers.

5. Press {VOID}.

6. The item is removed from the check.

Remove All Items

The same procedure is used to void all items before or after sending. After a check has been sent/stored and the check recalled, the {VOID~ALL~ITEMS} key can only be used according to the security level set in the Function Setup table.

Procedure

1. Recall the check.

2. Press {REMOVE~ALL~ITEMS}.

3. If prompted, index a manager approval I.D. and press {TOTAL}.

4. The entire check is voided.

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3.10.2 Add a Discount or Surcharge

Notes



Dollar or Percent

• Discounts can be programmed to adjust the check by either a dollar amount or a percentage amount using the PERCENT option in the Discount Setup table.



Discount Tax Status

• For a discount to apply to a menu item, the discount must be set to the same tax status as the menu item.

• A menu item’s tax status is set by its Category and the Order Type under which the check is entered.



Discount or Surcharge

• A discount can be programmed as a surcharge with the SVC CHARGE option, so the amount is added to the check rather than subtracted.



Item or Subtotal

• A discount is set as an Item or Subtotal discount with the ITEM DISC option in the Discount Setup table.

• An Item Discount applies only to the previous item entered on the check. The item can be a specific Menu Item or any item of a specific Category.

• A Subtotal or ticket Discount applies to all items on the check that are discountable. Items discountable are those set to the same Tax status as the discount.



Reset Totals Flag on Subtotal Discounts

• Keep in mind that any discount will only apply to Menu Items set to the same tax status as the discount.

• The RESET TOTALS flag in the Discount table determines the amount of each item that is available for discounting after a discount has already been applied to the item.

∗

YES – after a discount has been applied to items, further discounting of those items is not allowed.

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∗

NO – after a discount has been applied, additional discounts can be entered and applied to the same items.



Automatic Discount

• A discount can also be linked to a Media type so it is auto-

matically entered on a check when the check is tendered.



Enter a Discount

• A discount can be entered on a check using a preset

{DISCOUNT} key.

• A discount can also be entered by indexing the Discount I.D.

number then pressing the {DISCOUNT~NLU} key.

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Item Discount

An item discount is one programmed to one item or one category. It is entered on a check immediately following the item.

1. Enter the item to the check.

2. Press the {DISCOUNT} key wanted or index the Discount I.D. number wanted and press {DISCOUNT~NLU}.

3. If prompted, index a manager I.D. and press {TOTAL}.

4. If prompted, index the amount for the discount and press {TOTAL}.

5. Continue entering items to the check.

Subtotal Discount

A subtotal discount is one programmed to adjust all discountable items on the check.

1. Enter item(s) to the check.

2. Press the {DISCOUNT} key wanted or index the Discount I.D. number wanted and press {DISCOUNT~NLU}.

3. If prompted, index a manager I.D. and press {TOTAL}.

4. If prompted, index the amount for the discount and press {TOTAL}.

5. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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Discount for Recipient

This procedure is commonly used for Employee Meal discounts.



The RECIPIENT field in the Discount table is used to prompt the server for an I.D. number, and the CHK RECIP ID field is used to check the User Setup table for a valid I.D. number.

Procedure

1. Enter item(s) to the check.

2. Press the {DISCOUNT} key programmed for Recipient feature.

3. Screen prompts:

Enter recipient ID

4. Index the I.D. number of the employee receiving the discount.

5. End the service round by pressing {TOTAL}, {MEDIA} or

{PRINT~CHECK}.

• The employee’s name, the discount name and the discounted amount is listed on the Discount Recipient Report.

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3.10.3 Exempt Tax from a Check

Additional menu items cannot be added to a check after using a tax exempt key.

Procedure

1. Enter item(s) or recall the check.

2. To exempt tax:

• Press {TAX~EXEMPT} to remove all tax from the check.

• Press a {TAX~EXEMPT~#} to remove a specific tax rate

(1 through 8) from the check.

3. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.10.4 Add a Tip

A charge tip can also be entered when the check is tendered by defaulting an overtender entry to the tip amount.

Auto Gratuity

The Auto Gratuity feature is set using the AUTO GRAT GSTS field in the Order Type table. When the number of guests is at least the number entered there, the system automatically adds a gratuity.

Procedure

1. Check must have # guests entered which equals or exceeds

AUTO GRAT GSTS field for the Order Type.

• Index the number and press {GUESTS}.

2. Enters item(s) to the check.

3. Press {PRINT~CHECK} to end the service round.

• The auto gratuity is calculated based on the TIP field in the System Config table.

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Add Charge Tip

The default tip percentage is set in the TIP field of the System Config table.

Procedure

1. Enter item(s) or recall the check.

2. Press the {TIP} key and then press {TOTAL}.

3. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

Change Default Charge Tip Amount

Procedure

1. Enter item(s) or recall the check.

2. Index the dollar amount of the tip.

3. Press {TIP}.

4. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

Remove Default Charge Tip Amount

Procedure

1. Enter item(s) or recall the check.

2. Press {TIP}.

3. Index {0}.

4. Press {TOTAL}.

5. End the service round by pressing {TOTAL}, {MEDIA} or {PRINT~CHECK}.

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3.11 Tender the Check



An Amount Tendered can be entered prior to pressing a preset {MEDIA} key.



If an amount tendered is not entered prior to pressing a preset {MEDIA} key, operations are determined by the options SPEED TENDER and PAY IN FULL in the Media Setup table.

Speed

Tender

YES YES Amount of transaction.

YES NO The default DENOMINATION setting.

NO YES

NO NO

Pay In

Full

{MEDIA}

Screen prompts: Enter Amount? Index amount for the tender and press

{TOTAL}

for the transaction amount.

Screen prompts: Enter Amount? Index amount for the tender and press

{TOTAL}

, or just press

Key Tenders for:

{TOTAL}

3.11.1 Tender with a Preset Key

Procedure

1. Enter item(s) or recall the check.

2. Index the amount tendered.

3. Press the {MEDIA} key for the media type used.

• Press {TOTAL} if needed for the media type.

• Change due displays on the screen.

to tender

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3.11.2 Tender with {



The numeric entry indexed prior to pressing {MEDIA~NLU} is

MEDIA~NLU

}

recognized as the media’s I.D., so an amount tendered is not used.



If using the {MEDIA~NLU} key with split tendering, make sure the SPEED TENDER option is set to NO, so the user is prompted for the amount of the tender.



See the chart on the prior page for how the SPEED TENDER and PAY IN FULL options work since the amount tendered cannot be entered prior to selecting the media with the {MEDIA~NLU} key.

Procedure

1. Enter item(s) or recall the check.

2. Index the media I.D. number wanted and press {MEDIA~NLU}.

• If SPEED TENDER is NO, screen prompts:

Enter amount:

3. Index the amount and press {TOTAL}.

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3.11.3 Tender With Tip Entry

Procedure

1. Enter item(s) or recall the check.

2. Index the amount of the tip received and press {TIP}.

3. Press the preset {MEDIA} key or index the media I.D. and press

{MEDIA~NLU}.

3.11.4 Overtender to Tip

This option uses the POST TO TIP option in the Media Setup table set to YES.

With Preset {MEDIA}

1. Enter item(s) or recall the check.

2. Index the total amount received, including the amount of the tip.

3. Press the {MEDIA} key.

• The amount tendered over the check amount is automatically posted as the charge tip.

With {MEDIA~NLU}



SPEED TENDER and PAY IN FULL in the Media Setup table should be set to NO if using {MEDIA~NLU}.

1. Enter item(s) or recall the check.

2. Index the media I.D. number wanted and press {MEDIA~NLU}.

3. Screen prompts:

Enter amount:

4. Index the total amount received, including the amount of the tip.

5. Press {TOTAL}.

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3.11.5 Split Tender



A check may be split tendered by up to eight media types.



If using integrated credit card software, only one media type used can be a credit card and the credit card media must be the last tender used.

With Preset {MEDIA}

1. Enter item(s) or recall the check.

2. Index the amount for the first media type; press the {MEDIA} key

wanted.

• The new check total displays.

3. Index the amount for the next media type; press the {MEDIA} key

for that type.

• The new check total displays.

4. Continue until the check is paid.

With {MEDIA~NLU}



The SPEED TENDER option in the Media Setup table should be set to NO if using {MEDIA~NLU}.

1. Enter item(s) or recall the check.

2. Index the media I.D. number for the first media type and press

{MEDIA~NLU}.

3. Screen prompts:

Enter amount:

4. Index the amount received in this media including the amount of the tip.

5. Press {TOTAL}.

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3.11.6 Partial Tender

This feature enables tendering part of the check but keeps the check open. The PARTIAL TENDER flag by Order Type must be set to YES.

Procedure

1. Enter item(s) or recall the check.

2. Index the amount tendered for the partial payment, press the

{MEDIA} key.

• The check remains on the screen.

3. Press {PRINT~CHECK} or {TOTAL} to end the service round.

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3.11.7 Tender to Charge Account

This feature uses the CHARGE ACCT field in the Media Setup table.

Procedure

1. Enter item(s) or recall the check.

2. Press the {MEDIA} key programmed for the charge account.

3. If prompted, index the amount to be posted to the charge account and press {TOTAL}.

4. Screen prompts:

Enter acct

5. Index account (up to 9 characters) on the keypad that displays and press {TOTAL}.

• The account number, media type and amount are posted to

the Charge Account Report.

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3.12 Corrections to Closed Checks

Closed checks retained in the check file can be recalled and adjustments to them can be made after they have been tendered.



The length of time closed checks are available is set with the TICKET PURGE field in the System Config table.

Make sure the security setting for the appropriately restrict this function. It is set in the Function Setup table, page 3. That setting is applied when the a paid check.

key is sufficient to

{VOID}

key is used on

3.12.1 Refund a Menu Item

Procedure

1. Index the number of the closed check.

2. Press {RECALL~CHECK}.

• Check displays on the screen.

3. Press {VOID}.

4. If prompted, index a manager I.D. number and press {TOTAL}.

5. Use the up and down arrow keys to highlight the item (and its

modifiers) to be removed from the check.

6. Press {VOID} again. The item is removed from the check.

7. Repeat steps 3 through 6 to refund addition items.

8. Press the {MEDIA} key originally used to tender the check.

9. Screen prompts:

Refund?

10. Press any key to complete the transaction.

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3.12.2 Change a Discount

Procedure

1. Index the number of the closed check.

2. Press {RECALL~CHECK}.

3. Check displays on the screen.

4. Press {VOID}.

5. If prompted, index a manager I.D. number and press {TOTAL}.

6. Use the up and down arrow keys to highlight the discount.

• NOTE: Highlighting an item discount will also highlight the

item to which it was applied.

7. Press {VOID} again. The discount is removed from the check.

• NOTE: Voiding an item discount also voids the item to

which it was applied.

8. Enter the correct discount to the check.

9. Press the {MEDIA} key originally used to tender the check.

10. If the check total is less than the original total, the screen prompts:

Refund?

11. Index {1} to refund the amount of the voided items.

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3.12.3 Change Media Type

The server who originally paid out the check should do this procedure so User reports will be correct.

Procedure

1. Login the server who rang the original items.

2. Index the number of the closed check.

3. Press {RECALL~CHECK}.

4. Check displays on the screen.

5. Press {VOID}.

6. If prompted, index a manager I.D. number and press {TOTAL}.

7. Use the up and down arrow keys to highlight the media.

8. Press {VOID}.

9. Press the correct {MEDIA} key.

3.12.4 Change a Credit Card Tip

This procedure applies to tips entered when the system is using integrated credit card software.

1. Follow the procedure above to void the original tender.

2. Tender the check with the correct tip.

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3.13 Enter a Refund Check

This function creates a “negative” check. Items entered are subtracted from reports. This function can also be used to refund individual items rather than using the {VOID} function on the closed check.

Procedure

1. Login the server who rang the original items.

2. Press {OPEN~REFUND}.

3. If prompted, index a manager I.D. number and press {TOTAL}.

4. Enter items to be refunded.

5. Press the {MEDIA} key from which to subtract the item’s totals.

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3.14 Review a Closed Check

This function is used to display and/or print checks that have been tendered.



Closed checks can also be recalled and printed by indexing the check number and pressing {RECALL~CHECK}.



A total of 250 checks can be displayed with this function.

Procedure

1. Press {REVIEW~CHECK}.

2. The last check to which the user has access displays.

3. Use the arrow keys to scroll through the closed checks.

4. To print a check, press {PRINT}.

5. To exit, press {DONE}.

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Notes

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Toshiba FS-2700 User Manual

Table of Contents

1.2 Order Entry Screen

1.4 POS Key Functions – Summary

1.5 Function Number Look Up

3.2 New Check Prompts

3.4 Sending Items to Remote Printers

3.5 End Service Round

By Check Number

By Table Number

3.7 Splitting a Check

3.8 Transferring a Guest Check