Toshiba FS-3600 User Manual

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TEC Electronic Cash Register

FS-3600 Series

OWNER's MANUAL

Document No. OM-3600

TEC

Original (Revised

: May., 2001

: Sept., 2005)

TOSHIBA TEC AMERICA

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FS-3600 and Accessories

One Year Limited Warranty

Toshiba TEC America 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 Toshiba TEC America or an Toshiba TEC America authorized dealer or distributor. This warranty is limited to the original purchaser and to FS-3600’s and Accessories for the FS-3600 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-3600 units and Accessories for the FS-3600 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 Toshiba TEC America, 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 Toshiba TEC America or an authorized Toshiba TEC America Service Center.

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

Toshiba TEC America 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. Toshiba TEC America shall have no liability hereunder.

TOSHIBA TEC AMERICA MAKES NO WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, EXCEPT AS EXPRESSLY STATED HEREIN. UNDER NO CIRCUMSTANCES SHALL TOSHIBA TEC AMERICA 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 TOSHIBA TEC AMERICA’S SOLE NEGLIGENCE.

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

Toshiba TEC America, 4401-A Bankers Circle

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

If the problem cannot be remedied by telephone, TOSHIBA TEC AMERICA will determine how service will be provided. Do not ship the equipment to TOSHIBA TEC AMERICA 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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Toshiba TEC America 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. Toshiba TEC America 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 .

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Owners Manual................................................................................1-1

FS-3600 Overview 1-1

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

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

1.3 Sample FS-3600 Screens .......................................................1-6

1.4 POS Key Functions - Summary............................................1-13

Access 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

2.3.3 One-Touch Login .........................................................2-8

Guest Check Functions 3-1

3.1 New Guest Checks .................................................................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

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

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

3.3.3 Menu by PLU # ..........................................................3-10

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

3.3.5 Scalable Menu Item................................................... 3-11

3.3.6 Enter Modifiers With Forced Display ......................... 3-12

3.3.7 Enter Modifiers With Special Instructions.................. 3-13

3.3.8 Enter Modifiers With Spell-It Instructions .................. 3-14

3.3.9 Enter Items by Seat Numbers ................................... 3-15

3.3.10 Enter by Menu Item Size ........................................... 3-17

3.4 Check Corrections Before Sending ......................................3-18

3.4.1 Remove Items from Checks ......................................3-18

3.4.2 Add a Modifier............................................................ 3-20

3.4.3 Delete a Modifier........................................................ 3-20

3.4.4 Replace a Modifier..................................................... 3-21

3.5 Send Items to Remote Printers ............................................3-22

3.5.1 Printer Mode Options................................................. 3-22

3.5.2 Send One Remote Slip from Multi Checks................ 3-23

3.5.3 Send Multi Remote Slips from One Check................ 3-25

3.6 End Service Round............................................................... 3-26

3.7 Recall a Check ..................................................................... 3-27

3.7.1 By Check Number ..................................................... 3-27

3.7.2 By Table Number....................................................... 3-28

3.7.3 Recall by Order Type................................................. 3-28

3.7.4 Recall Table with Separate Checks........................... 3-29

3.7.5 Recall With a Bar Code Scanner............................... 3-29

3.7.6 Recall with Dual Drive Thru ....................................... 3-29

3.8 Split a Check......................................................................... 3-30

3.8.1 Split By Item............................................................... 3-30

3.8.2 Split by Seat Number................................................. 3-31

3.8.3 Split By Amount ......................................................... 3-32

3.9 Transfer a Guest Check ....................................................... 3-33

3.9.1 Transfer to a Server................................................... 3-33

3.9.2 Transfer from a Server .............................................. 3-34

3.9.3 Transfer all Checks.................................................... 3-35

3.10 Combine Checks .................................................................. 3-36

3.10.1 Combine Stored Checks............................................ 3-36

3.10.2 Add New Check to Stored Check.............................. 3-37

3.10.3 Add to Stored Check by Order Type ......................... 3-37

3.10.4 Add New Check to Stored Check with Table # ......... 3-38

3.10.5 Combine Stored Checks to One Table...................... 3-39

3.11 Check Adjustments............................................................... 3-40

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3.11.1

Void Items on Stored Checks ....................................3-40

3.11.2 Add a Discount or Surcharge.....................................3-41

3.11.3 Exempt Tax from a Check .........................................3-45

3.11.4 Add a Tip....................................................................3-46

3.12 Tender the Check..................................................................3-48

3.12.1 Tender a Check with Preset Key ...............................3-49

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

3.12.3 Overtender to Tip.......................................................3-49

3.12.4 Split Tender................................................................3-50

3.12.5 Partial Tender.............................................................3-51

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

3.12.7 Tender with {MEDIA~NLU} .......................................3-53

3.13 Corrections to Closed Checks ..............................................3-55

3.13.1 Refund a Menu Item...................................................3-55

3.13.2 Change a Discount.....................................................3-56

3.13.3 Change Media Type...................................................3-57

3.13.4 Change a Credit Card Tip..........................................3-57

3.14 Enter a Refund Check...........................................................3-58

3.15 Review a Closed Check ........................................................3-59

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 Print or View Reports ...................................................5-4

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5.1.2 Report Balancing Notes............................................... 5-5

5.1.3 Report Sample Formats .............................................. 5-6

5.1.4 List of Reports.............................................................. 5-7

5.2 Open Check Report................................................................ 5-8

5.3 Hourly Productivity Report...................................................... 5-9

5.4 Sales Mix Report .................................................................. 5-11

5.4.1 Detail Report – Menu Item Sales............................... 5-12

5.4.2 Departments – Menu Item Sales............................... 5-13

5.4.3 Categories – Menu Item Sales .................................. 5-14

5.5 Manager Voids Report.......................................................... 5-15

5.6 Refund Report ...................................................................... 5-16

5.7 Financial Report ................................................................... 5-17

5.8 Customer Summary Report.................................................. 5-23

5.9 Media Report ........................................................................5-24

5.10 Loan/Pickup Report .............................................................. 5-25

5.11 Sales Tax Report .................................................................. 5-26

5.12 Charge Account Report ........................................................ 5-27

5.13 Discount Recipient Report.................................................... 5-28

5.14 Deposit Entry ........................................................................5-29

5.15 X Report................................................................................ 5-30

5.16 Z Report................................................................................ 5-31

5.16.1 Programming Options for Z Reports..........................5-32

5.16.2 Reports Included in X and Z Reports ........................5-33

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Chapter

FS-3600

Overview

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Introduction Chapter 1 - FS-3600 Overview

1-2 FS-3600 Owner’s Manual

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Chapter 1 - FS-3600 Overview Introduction

1.1 Introduction

The FS-3600 is a touch screen POS system for use in the hospitality industry. A companion keyboard entry terminal, the FS-2700, is also available. The FS-3600 and FS-2700 stations can be used interchangeably within the same system, even though not all touch features are available on the FS-2700.

The FS-3600 and FS-2700 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-3600 system are in the FS-3600/FS-2700 Programming Manual

The FS-3600 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 indi-

vidual restaurant menus, personnel and operating procedures. Menus and prices can be changed to accommodate daily changes in meal period prices.

 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.

FS-3600 Owner’s Manual 1-3

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Order Entry Screen Chapter 1 - FS-3600 Overview

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 and a sample screen is shown on the next page.

The right side of each screen is fully programmable for each store, (see the next section of this chapter for examples).

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.

 Check Detail

is area displays the last 28 line items entered on a check.

• Th

 Check Summary

• Check Information - shows the check number, the table or order number if assigned, the guests or meal count and the server who is assigned to the check.

• Check Totals – shows the taxable and non-taxable menu item totals, sales tax, gratuity and amount tendered.

 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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Chapter 1 - FS-3600 Overview Order Entry Screen

Sample Order Entry Screen

FS-3600 Owner’s Manual 1-5

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Sample FS-3600 Screens Chapter 1 - FS-3600 Overview

1.3 Sample FS-3600 Screens

When a FS-3600 workstation is powered on, the default screen for that station displays. This is typically a screen for employees to use to log into the station for POS operations. It can also be used for clocking into the optional Timekeeping system.

Make sure the initial default screen programmed for a station has {LOGIN/LOGOUT} and/or {CLOCK~IN/OUT} keys and a numeric

keypad. A {TOTAL} key is required if users are assigned passwords.

Sample – Login Screen

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Chapter 1 - FS-3600 Overview Sample FS-3600 Screens

After logging in, the screen set as default for the employee’s Job Code will display. Different screens may display for servers, bartenders, cashiers, etc.

In most operations, after an employee has logged in, the system allocates the next check number. This is Auto Create mode. A station may also be set up for Recall mode where new checks are not started but only recalled.

The next sample screen could be used for an order-entry server. Since the next check is already allocated, note the following keys:

 The {NEW~CHECK} key in this example is not a function key but

is a screen select. When pressed, another screen displays from which the server will begin entering menu items on to the check.

 The {NEW~TABLE} key is also a screen select. In this case,

pressing the key displays a screen from which a table number and number of guest can be entered.

• Table number, number of guest and order number can be

set as optional requirements for a check.

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Sample FS-3600 Screens Chapter 1 - FS-3600 Overview

Sample - Start/Recall Check Screen

Assume from this screen sample that the {NEW~TABLE} key is pressed and that the check requires a table number and number of

guests.

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Chapter 1 - FS-3600 Overview Sample FS-3600 Screens

In this sample {TABLE~NUMBER} and {#~GUESTS} are function keys which require a numeric entry. They are placed on a screen

along with a numeric keypad.

 In addition to being a function key, in this sample the

{#~GUEST} key is also a screen link to another screen from which the server will begin entering menu items on to the check.

 NOTE – the  key. In this example, the key function is actually

the VOID key, which also works as a destructive backspace. It has been labeled in this example to represent its function on the screen.

Make sure any keys that require a numeric entry are placed on screens that have a keypad.

Sample – Table #/Guest Screen

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Sample FS-3600 Screens Chapter 1 - FS-3600 Overview

After any required prompts are satisfied the server is ready to enter items on the check.

 In the sample screen below, each menu category key shown is a

screen select to that category’s items.

 NOTE - the {SERVICE~TOTAL} key. It is actually the {TOTAL}

key but in this example has been renamed to suggest ending the service round. The {TOTAL} key sends items to the remote

printers.

Sample - Food Menu Screen

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Chapter 1 - FS-3600 Overview Sample FS-3600 Screens

Assume the screen link key for STEAKS was pressed from the previous screen (FOOD MENU sample).

 As Menu Items keys are pressed, any programmed Forced

Displays for that item will appear.

 NOTE - the {BACK} key in this example is a screen select to go

back to the FOOD MENU screen from which another Menu Category can be chosen. There is no actual function key for BACK.

Sample – Menu Item Entry Screen

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Sample FS-3600 Screens Chapter 1 - FS-3600 Overview

When a check is ready to be tendered, a screen with cashier functions can be used.

 NOTE the {ENTER} key – this is actually the TOTAL key which

is also used to finalize a numeric entry. In this example, it has been renamed to represent its function on the screen.

Sample - Cashier/Pay Screen

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Chapter 1 - FS-3600 Overview POS Key Functions - Summary

1.4 POS Key Functions - Summary

Key Function POS Function Description

Add Check

Add to Check

Add to Check – Order Type #1 - #4

Add to Table

Assign Op Login

Banner

 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).

 Used to assign specific users to a

{USER~LOGIN} key on the FS-2700 to accomplish a One Touch Login feature.

 Can be used on the FS-3600 but the One

Touch Login feature is preferred.

 This key type has no function when placed on

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

Cancel

Cash Advance

 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.

 Used to process a cash advance from a credit

card.

FS-3600 Owner’s Manual 1-13

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POS Key Functions - Summary Chapter 1 - FS-3600 Overview

Key Function POS Function Description

2.1 Manager Overrides

The TEC FS-3600 system has an extensive security system.

 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

• A keypad will also display for entering the employee ID of a

user who is allowed to access the function.

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

FS-3600 Owner’s Manual 2-3

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Clocking In/Out Chapter 2 - Access the System

2.2 Clocking In/Out

The FS-3600 has an optional timekeeping function that tracks attendance records. The Timekeeping system is used only for the purpose of 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 by

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}.

• If more than one Job Code is assigned to the employee, options will display for choice.

• Touch the button of the Job Code wanted.

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

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Chapter 2 - Access the System Clocking In/Out

2.2.2 Clock Out

Notes:

 Employees will be required to Declare Tips when clocking out if

their Job Code has 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.

Procedure

1. Index employee I.D.#.

2. Press {CLOCK~IN/OUT}.

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

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

press {ENTER}.

3. Receipt printer prints a clock out report with the employee’s

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

FS-3600 Owner’s Manual 2-5

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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

which will automatically log the user out and return to the Job Code’s default screen 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 (for time and attendance

tracking), the Job Code entered during the clock in will also be used for the Log In.

 An employee’s shift begins when a login is done, and continues

until that employee’s User Report is cleared.

 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 feature displays a User’s name on a screen

button which is pressed to login the user.

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Chapter 2 - Access the System Login/Logout

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 {ENTER}.

• 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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2.3.3 One-Touch Login

NOTES

 This feature is used to create keys on the screen which

employees press to login.

 To set up this feature:

• Set the ONE TCH LOGIN option in the User Setup Table to

YES for the employee(s).

• Set the ONE TCH LOGIN option in the Station Setup Table

for each workstation to have this feature.

• The default screen for the station will display buttons for

each employee who has a current open shift.

Procedure

1. Press the key with the employee’s name.

• The employee is logged in.

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Chapter

Guest Check

Functions

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New Guest Checks Chapter 3 - Guest Check Functions

3-2 FS-3600 Owner’s Manual

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Chapter 3 - Guest Check Functions New Guest Checks

3.1 New Guest Checks

 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}.

FS-3600 Owner’s Manual 3-3

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New Check Prompts Chapter 3 - Guest Check Functions

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.

Make sure the {TABLE~#} key is placed on a screen with a keypad. And, a screen select key can be used to display it before a menu item

screen so the entry can be made before ending the service round.

Procedure

1. Index the table number for this order.

• Press {TABLE~#}.

Table Select Preset Key

Table numbers can be assigned to checks with a {TABLE~SELECT} key. Table numbers are pre-assigned to the key and are usually

arranged on a screen to represent the layout of the restaurant.

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Chapter 3 - Guest Check Functions New Check Prompts

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 guest count 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.

Make sure the {GUEST} key is placed on a screen with a keypad. A screen select key can be used to display this key before menu items

can be entered.

Procedure

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

• Press {GUESTS}.

1. Press {GUESTS}.

2. Screen prompts: Enter guest count

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

4. To accept the default guest count, press {TOTAL} without entering a number first.

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New Check Prompts Chapter 3 - Guest Check Functions

3.2.3 Order Type

 All checks must be assigned to an Order Type. Most Job Codes

will be assigned a default Order Type. Or, the user can be prompted to enter the Order Type for each guest check.

 An Order Type can be required as an entry for a particular work-

station.

• The DEFAULT ORDER TYPE in the Job Code Table for the employee’s Job Code must be set to NONE (press the CLEAR key).

 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 on the keypad and press {ENTER}.

5. The service round is completed.

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3.2.5 Override Meal Period

Meal Periods are set up by time 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 a {MEAL~PERIOD} key which has been set for the Meal Period wanted for this check.

• The override setting reverts back to the preset Meal Period

after the check is sent.

For All Checks Today

1. Press {STAY~DOWN}.

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

3. Screen prompts:

Broadcast changes? 1 – Yes, 0 - No

4. Press {YES} for the change to be effective at all stations in the system.

Press {NO} 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 on the check’s button.

Procedure

1. Press an {ORDER~TYPE} key which has GUEST INFO flag

turned on.

2. Keyboard displays. Enter up to 8-characters of Guest

Information for this check.

3. Press {ENTER}.

4. Enter menu items.

Add Extra Guest Information

This option is available if the Add Guest Information feature is being used. It allows four lines of Guest Information to be entered in addition to the 8-character field.

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

• The Extra Guest Information entry prints on the guest receipt but not the remote kitchen slip.

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Entering Menu Items Chapter 3 - Guest Check Functions

3.3 Entering Menu Items

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

Screens may be organized by Menu Category, with a “main” order entry screen containing screen select buttons that display each menu item within that Category. An example would be a screen with buttons for Soup/Salads, Apps, Entrees, Desserts, and Beverages.

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 {ENTER}.

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, using a numeric keypad.

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 Menu by PLU #

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

2. Press {ENTER~PLU}.

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Chapter 3 - Guest Check Functions Entering Menu Items

3.3.4 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}.

3.3.5 Scalable Menu Item

Use the SCALEABLE flag in the Menu Table to set an item as requiring a weight entry.

Procedure

1. Press the preset {MENU~ITEM}.

2. If a scale is connected to the FS-3600, 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 using the keypad which automatically displays.

5. Press {ENTER}.

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3.3.6 Enter Modifiers With Forced Display

A modifier can only be entered on a check following a Menu Item. 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. 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 is made.

• If there is no limit to the number of selections from the

Forced Display, a {TOTAL} key should be on the screen to indicate all wanted choices have been made.

3. When all choices are made from the Forced Display(s), the screen returns to the one from which the Menu Item was entered.

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Chapter 3 - Guest Check Functions Entering Menu Items

3.3.7 Enter Modifiers With Special Instructions

If a Menu Item’s Category has the USAGE field set to Special Instructions, the item can be used as a modifier but preset on the screen rather than be included on a Forced Display.

Procedure

1. Enter the primary {MENU~ITEM}.

2. Press the preset special instruction {MENU~ITEM}.

• Special Instruction items cannot be entered on a check before a primary Menu Item is entered.

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Entering Menu Items Chapter 3 - Guest Check Functions

3.3.8 Enter Modifiers With Spell-It Instructions

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

• 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}.

3. Type a modifier, up to 18 alphanumeric characters.

4. Press {ENTER}.

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

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Chapter 3 - Guest Check Functions Entering Menu Items

3.3.9 Enter Items by Seat Numbers

Seat numbers enable items on the check to be sorted and printed on the remote printers by table position. Entering checks by seat numbers is also very helpful when splitting the check into separate checks for payment.

 To use Seat numbers for sorting on remote printers, the following

options should be set:

• The option USE SEAT # in the System Config Table must be

YES.

• The option in System Config Table to SORT ORDERS

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 screen. 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.

Change Seat Number

Procedure

1. Enter items, assigning seat numbers, or enter all items with the default seat number of 1.

2. Press {CHANGE~SEAT}.

3. A change seat number screen displays.

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

• Highlighting a primary Menu Item automatically highlights the

item’s modifiers.

5. Index the new seat number for the item and press {SEAT}.

6. Continue until all items wanted are reassigned to the correct seat number.

7. Press {DONE}.

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Chapter 3 - Guest Check Functions Entering Menu Items

3.3.10 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.

 When ordering priced modifiers through Forced Displays, an

option STAYDOWN SIZE in the Menu Table can be set so the size level remains the same until all modifiers from the Forced Display 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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Check Corrections Before Sending Chapter 3 - Guest Check Functions

3.4 Check Corrections Before Sending

3.4.1 Remove Items from Checks

Remove Last Item

1. Enter menu items.

2. Press {LAST~ITEM~VOID}.

3. The menu item is removed from the check.

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}. A VOID screen displays.

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 {TAG}. A + symbol displays to the right of the item’s price.

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

6. When all items to be removed have been tagged, press {VOID}.

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Chapter 3 - Guest Check Functions Check Corrections Before Sending

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}.

• The entire check is voided.

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3.4.2 Add a Modifier

1. Enter menu items with modifiers.

2. Press {CHANGE~MODIFIER}.

3. Use the up and down arrow keys to highlight the menu item and its modifiers.

4. Press {SPC~INST}.

• Buttons display for each Special Instruction designated

menu category.

5. Touch the button for the category wanted.

• Modifiers in that category display.

6. Touch a modifier. It is added to the menu item.

• The display returns to previous screen.

3.4.3 Delete a Modifier

NOTE: A required modifier cannot be deleted.

1. Enter menu items with modifiers.

2. Press {CHANGE~MODIFIER}.

3. Use the up and down arrow keys to highlight the menu item and its modifiers.

4. Press {CHANGE~MODIF}.

5. Use the up and down arrow keys to highlight the modifier.

6. Press {DELETE}.

7. Press {DONE} when all changes are made.

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Chapter 3 - Guest Check Functions Check Corrections Before Sending

3.4.4 Replace a Modifier

1. Enter menu items with modifiers.

2. Press {CHANGE~MODIFIER}.

3. Use the up and down arrow keys to highlight the menu item and

its modifiers.

4. Press {CHANGE~MODIF}.

5. Use the up and down arrow keys to highlight the modifier to be

replaced.

6. Press {CHANGE~MODIF}.

• The forced display from which the modifier was entered displays.

7. Select the correct modifier.

8. Press {DONE} when all changes are made.

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Send Items to Remote Printers Chapter 3 - Guest Check Functions

3.5 Send Items to Remote Printers

3.5.1 Printer Mode Options

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

 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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Chapter 3 - Guest Check Functions Send Items to Remote Printers

3.5.2 Send One Remote Slip from Multi Checks

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} 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} key to None, Yes or No.

• {HOLD} 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 to the server’s default screen.

6. Enter items for the second guest check.

7. Press {HOLD}.

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8. Screen prompts:

Hold Order: Yes

9. This time – press {HOLD} again to change to response to No.

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

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Chapter 3 - Guest Check Functions Send Items to Remote Printers

3.5.3 Send Multi Remote Slips from One Check

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

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

but on only one check.

 With this option set, no Menu items 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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End Service Round Chapter 3 - Guest Check Functions

3.6 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 (i.e. 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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Chapter 3 - Guest Check Functions Recall a Check

3.7 Recall a Check

 The RECALL OTHER USER CHECK field in the Job Code Table

can be set to allow users such as cashiers to recall checks entered by other employees.

 Checks can only be opened at one workstation at a time.

3.7.1 By Check Number

Checks with Order Types requiring a table number can also be recalled by check number.

Using the Number Pad

1. Using the number pad, index the check number.

2. Press {RECALL~CHECK}.

Using List of Open Checks

1. Press {RECALL~CHECK}.

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

3. Press the key of the check wanted to recall.

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3.7.2 By Table Number

Using the Number Pad

1. Using the number pad, index the table number.

2. Press {RECALL~TABLE}.

Using List of Open Checks

1. Press {RECALL~TABLE}.

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

3. Press the key of the table wanted to recall.

• If the table has separate checks a list of each check will

display. Press the key of the separate check wanted.

3.7.3 Recall by Order Type

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

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

3. Index the number of the check wanted.

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Chapter 3 - Guest Check Functions Recall a Check

3.7.4 Recall Table with Separate Checks

1. Use either the number pad or the list of checks to recall the

table.

2. List of separate check numbers display.

3. Touch the button of the check wanted.

3.7.5 Recall With 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.

3.7.6 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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Split a Check Chapter 3 - Guest Check Functions

3.8 Split a Check

Only items that have been sent can be split into separate checks.

3.8.1 Split By Item

Procedure

1. Recall the check.

2. Press {SPLIT~BY~ITEM}.

3. Screen prompts:

Enter number of checks

4. Index the number of new checks to create from this check and press {ENTER}.

• A split check screen displays.

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 {TAG}. A + symbol displays to the right of the item’s price.

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

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

8. Press {SPLIT~BY~ITEM}.

9. Continue steps #6 – #9 until the last new check is split.

10. A list of the new check numbers display.

• To print one check, touch the button of the check and press

{PRINT}.

• To print all the new checks, press {PRINT}.

11. Press {DONE} to exit the split check screen.

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

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Chapter 3 - Guest Check Functions Split a Check

3.8.2 Split by Seat Number

To split checks into separate checks using {SEAT~NUMBER} requires the option USE SEAT # in the System Config Table be set

YES.

Procedure

1. Recall the check.

• If seat numbers were not entered prior to sending the check (i.e. all items are assigned to seat #1), items can be reassigned using the {CHANGE~SEAT} key (see procedure

on page 3-16).

2. Press {SPLIT~BY~SEAT}.

3. Screen prompts: Enter number of checks

4. Index the number of new checks to create from this check and press {ENTER}.

• A list of new check numbers display across the top of the

screen.

• Below the check buttons display a list of the seat numbers

entered on the check.

5. Touch a check button, and then touch each of the seats that should be split to this check.

6. Continue until all seats have been assigned to the correct check.

7. Press {SPLIT}.

8. A list of the new check numbers display.

• To print one check, touch the button of the check and press

{PRINT}.

• To print all the new checks, press {PRINT}.

9. Press {DONE} to exit the split check screen.

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

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3.8.3 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 {ENTER}.

5. Index the amount for the first check and press {ENTER}.

• Continue entering the amount for each check.

• When there is one check remaining, the system puts the

balance on it (the last check).

6. The system displays buttons for each resulting check.

• 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.

7. Press {PRINT} to print each check, or press {DONE} to exit the function.

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Chapter 3 - Guest Check Functions Transfer a Guest Check

3.9 Transfer a Guest Check

3.9.1 Transfer to a Server

This procedure is done by the server who created the check.

Procedure

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

the check or a manager.

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.

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 on the keypad which automatically

displays and press {ENTER}.

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 {ENTER}.

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

transferred.

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Transfer a Guest Check Chapter 3 - Guest Check Functions

3.9.2 Transfer from a Server

This procedure is used by the new server, who takes the check from the server/bartender who created it.

Procedure

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

2. Screen prompts:

Enter check number

3. Index the check number being picked up, using the keypad which automatically displays, and press {ENTER}.

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 on the keypad which automatically displays and press {ENTER}.

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 {ENTER}.

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

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Chapter 3 - Guest Check Functions Transfer a Guest Check

3.9.3 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. Press {ENTER}.

6. Each check briefly displays on the screen. All checks from the

originating server are transferred.

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Combine Checks Chapter 3 - Guest Check Functions

3.10 Combine Checks

3.10.1 Combine Stored Checks

This procedure combines two or more checks that have already been stored into one check.

1. Recall the first check.

2. Press {ADD~CHECK}.

3. Screen displays check numbers for this server’s checks.

4. Press the button of the check number to add to the current check.

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

check.

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

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Chapter 3 - Guest Check Functions Combine Checks

3.10.2 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 check numbers for this server’s checks.

4. Press the button of the check number that the current check will

be combined with.

• 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}.

3.10.3 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 check numbers for this server’s checks.

4. Press the button of the check number that the current check will be combined with.

• 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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Combine Checks Chapter 3 - Guest Check Functions

3.10.4 Add New Check to Stored Check with 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 table numbers for this server’s checks.

4. Press the button of the table number that the current check will be combined with.

• If there are separate checks for the table, the screen will

display a list of the checks. Touch 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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Chapter 3 - Guest Check Functions Combine Checks

3.10.5 Combine Stored Checks to One Table

This procedure is identical to using {ADD~TO~TABLE} except it depends on ONE CHK/TBL in the System Setup/System Config.

Table (page 4 #2).

• YES will add items from both checks to the resulting check.

• NO will add a separate check to the table number.

ONE CHK/TBL set to NO

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

2. Index the table number of the check to which the current check

will be combined.

3. Press {TABLE~#}.

• The current check becomes a separate check for that table.

ONE CHK/TBL set to YES

1. Recall a stored check.

2. Index the table number of the check to which the current check

will be combined.

3. Prompt line displays message:

Change table?

4. Press YES.

5. Screen displays a message “Check still opened” then prompts:

Add Check?

6. Press YES.

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

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

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Check Adjustments Chapter 3 - Guest Check Functions

3.11 Check Adjustments

3.11.1 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.

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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Chapter 3 - Guest Check Functions Check Adjustments

3.11.2 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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Check Adjustments Chapter 3 - Guest Check Functions

∗ NO – after a discount has been applied, additional dis-

counts 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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Chapter 3 - Guest Check Functions Check Adjustments

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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Check Adjustments Chapter 3 - Guest Check Functions

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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Chapter 3 - Guest Check Functions Check Adjustments

3.11.3 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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3.11.4 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 when the check is printed.

Procedure

1. Check must have # guests entered which equals or exceeds AUTO GRAT GSTS field for the Order Type.

2. Index the number and press {GUESTS}.

3. Enters item(s) to the check.

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

• The auto gratuity is calculated based on TIP field in System

Config Table.

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Chapter 3 - Guest Check Functions Check Adjustments

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 {ENTER}.

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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Tender the Check Chapter 3 - Guest Check Functions

3.12 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} Key Tenders for:

Screen prompts: Enter Amount? Index amount for the tender and press {TOTAL}, or just press {TOTAL} to tender for the transaction amount.

Screen prompts: Enter Amount? Index amount for the tender and press {TOTAL}.

 If Promos/Combos are being used, the {SUBTOTAL} key can be

required before a media key is pressed. This will scan the check to see if items entered satisfy a programmed Promo.

• Promos can be programmed to:

∗ Sell a group of items at a set price. ∗ Sell a certain item at a reduced price ∗ Apply a discount to a group of items ∗ Apply a discount to a specific item

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Chapter 3 - Guest Check Functions Tender the Check

3.12.1 Tender a Check with Preset Key

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.

3.12.2 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 {MEDIA} key.

3.12.3 Overtender to Tip

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

Procedure

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 auto- matically posted as the charge tip.

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Tender the Check Chapter 3 - Guest Check Functions

3.12.4 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.

Procedure

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

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

• The new amount due displays.

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

• The new amount due displays.

4. Continue until the check is paid.

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Chapter 3 - Guest Check Functions Tender the Check

3.12.5 Partial Tender

This feature enables tendering part of the check but keeps the check open. Two options are used:

 The PARTIAL TENDER flag by Order Type must be set to YES.

 The PAY IN FULL flag in the Media Table must be set to NO..

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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Tender the Check Chapter 3 - Guest Check Functions

3.12.6 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. Screen prompts:

Enter amount

4. Index the amount to be posted to the charge account and press {TOTAL}.

5. Screen prompts:

Enter acct

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

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

the Charge Account Report.

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Chapter 3 - Guest Check Functions Tender the Check

3.12.7 Tender with {MEDIA~NLU}

The {MEDIA~NLU} key was designed as a FS-2700 function but can be used on the FS-3600.

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

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 page 3-48 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}.

Overtender to 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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Tender the Check Chapter 3 - Guest Check Functions

Split Tender 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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Chapter 3 - Guest Check Functions Corrections to Closed Checks

3.13 Corrections to Closed Checks

Closed checks retained in the check file can be recalled and changed 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 (page 4 #5).

Make sure the security setting for the {VOID} key is sufficient to appropriately restrict this function. It is set in the Function Setup

Table, page 3. That setting only affects check items that have been sent and/or tendered.

3.13.1 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 {ENTER}.

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

modifiers) to be removed from the check.

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

price.

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

7. When all items to be removed have been tagged, press {VOID}.

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

9. Change due displays.

10. Screen prompts: Refund?

11. Press {TOTAL} or any key to complete the transaction.

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Corrections to Closed Checks Chapter 3 - Guest Check Functions

3.13.2 Change a Discount

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 {ENTER}.

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

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

• NOTE: Highlighting an item discount will also highlight the

item to which it was applied.

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

7. Press {VOID}.

8. If prompted, index a manager I.D. number and press {ENTER}.

9. Enter the correct discount to the check.

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

11. Change due or amount due displays.

12. Press {TOTAL}.

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3.13.3 Change Media Type

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 {ENTER}.

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

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

price.

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

7. Press {VOID}.

8. Press the correct {MEDIA} key.

9. Press {TOTAL}.

3.13.4 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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Enter a Refund Check Chapter 3 - Guest Check Functions

3.14 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 from a check 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 {ENTER}.

4. Enter items to be refunded.

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

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Chapter 3 - Guest Check Functions Review a Closed Check

3.15 Review a Closed Check

This function is used to display and/or print checks that have been tendered but not yet purged.

 Closed checks can also be recalled and printed by indexing the

check number and pressing {RECALL~CHECK}.

 A maximum 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-3600 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Table of Contents

1.1 Introduction

1.2 Order Entry Screen

1.3 Sample FS-3600 Screens

1.4 POS Key Functions - Summary

2.1 Manager Overrides

2.2 Clocking In/Out

2.2.1 Clock In

2.2.2 Clock Out

2.3 Login/Logout

2.3.1 Login

2.3.2 Logout

2.3.3 One-Touch Login

New Guest Checks Chapter 3 - Guest Check Functions

3.2 New Check Prompts

3.2.1 Table Number

3.2.2 Guest Count

3.2.3 Order Type

3.2.4 Order Number

3.2.5 Override Meal Period

3.2.6 Add Guest Information

3.3 Entering Menu Items

3.3.1 Preset Menu Item

3.3.2 More than One Preset Item

3.3.3 Menu by PLU #

3.3.4 Open Priced Menu Item

3.3.5 Scalable Menu Item

3.3.6 Enter Modifiers With Forced Display

3.3.7 Enter Modifiers With Special Instructions

3.3.8 Enter Modifiers With Spell-It Instructions

3.3.9 Enter Items by Seat Numbers

3.3.10 Enter by Menu Item Size

3.4 Check Corrections Before Sending

3.4.1 Remove Items from Checks

3.4.2 Add a Modifier

3.4.3 Delete a Modifier

3.4.4 Replace a Modifier

3.5 Send Items to Remote Printers

3.5.1 Printer Mode Options

3.5.2 Send One Remote Slip from Multi Checks

3.5.3 Send Multi Remote Slips from One Check

3.6 End Service Round

3.7 Recall a Check

3.7.1 By Check Number

3.7.2 By Table Number

3.7.3 Recall by Order Type

3.7.4 Recall Table with Separate Checks

3.7.5 Recall With a Bar Code Scanner

3.7.6 Recall with Dual Drive Thru

3.8 Split a Check

3.8.1 Split By Item

3.8.2 Split by Seat Number

3.8.3 Split By Amount

3.9 Transfer a Guest Check

3.9.1 Transfer to a Server

3.9.2 Transfer from a Server

3.9.3 Transfer all Checks

3.10 Combine Checks

3.10.1 Combine Stored Checks

3.10.2 Add New Check to Stored Check

3.10.3 Add to Stored Check by Order Type

3.10.4 Add New Check to Stored Check with Table #

3.10.5 Combine Stored Checks to One Table

3.11 Check Adjustments

3.11.1 Void Items on Stored Checks

3.11.2 Add a Discount or Surcharge

3.11.3 Exempt Tax from a Check

3.11.4 Add a Tip

3.12 Tender the Check

3.12.1 Tender a Check with Preset Key

3.12.2 Tender With Tip Entry

3.12.3 Overtender to Tip

3.12.4 Split Tender

3.12.5 Partial Tender

3.12.6 Tender to Charge Account

3.12.7 Tender with {MEDIA~NLU}