POS terminal

The POS terminal is the screen a server stands at. Each hotel has one or more outlets (a restaurant, a bar) with their own menu, tables and service-charge rate. A sale is a ticket of lines; lines are sent to the kitchen, adjusted, voided with a reason, discounted, split, and finally settled by a tender, cash, mobile money, card, or a charge to an in-house guest's room folio.

The terminal sits under the Payments permission module. Anyone with Payments at Can edit can ring and settle; Payments at View only sees the ticket and totals but no buttons. Discounts flagged as needing authorisation ask for the email and password of a supervisor who holds Payments or Settings at Full.

If the hotel has no outlet the page shows “No POS outlet configured for this hotel.” Outlets, tables and menus are seeded per hotel; the per-outlet service % and the discount and void-reason lists are edited in Settings → Ops config.

A shift (code SHF-…) is opened per outlet with an opening float and closed with an optional cash count. Only one shift can be open per outlet at a time, the server locks the outlet while it checks, and a database constraint backs it up, so two managers opening at once get one shift, not two.

1. 1
   Open

   POST /pos/shifts/open with the outlet and the opening float (whole shillings, ≥ 0). The terminal then shows the green shift chip with the code and who opened it.
2. 2
   Trade

   Tickets are not blocked by the absence of a shift; the chip is informational. Everything closed between open and close belongs to the shift.
3. 3
   Close

   POST /pos/shifts/:id/close with optional closing notes and a denomination count (note value × count). The stored report holds ticket count, gross sales, total discounts, void count and value, totals per tender method, and the counted cash.

1. 1
   Start

   Tap a menu tile, click Pick table, or click New ticket. If no open ticket is selected, the first tap creates one (TKT-…, 1 cover) on the current outlet. The terminal reopens the most recent open ticket for the outlet when you return.
2. 2
   Table or walk-in

   Pick table opens the floor by zone; each tile shows the number, seats and status. Choose a table, or Walk-in / no table. The table turns “open”; moving the ticket elsewhere frees the old table.
3. 3
   Room service

   A ticket created against an in-house room (roomId) is linked to that guest's booking and shows a Room N · guest banner. The link is also made at payment time if you choose Charge to Room.
4. 4
   Add items

   Tapping a plain item adds one straight away (“Added <name>”). Items with options open the modifier sheet.
5. 5
   Quantities

   Use the − / + stepper on a line (1–99). Taking an unsent line to zero deletes it; taking a sent line to zero opens the void dialog instead.
6. 6
   Covers

   The Covers stepper (1–20) sets how many guests; it also decides how many ways Split evenly divides the bill.

The modifier sheet

Titled with the item name and “Choose options · UGX … base”. Each modifier group is a row of chips; a group marked · required must have a choice (single-choice required groups preselect the first option), · choose any allows several. Price deltas show as +2K / −1K on the chip. Below is theKitchen / bar note (“e.g. allergy, no peanuts”), a quantity stepper and the running unit × qty price. Add to ticket stays disabled until every required group has a choice.

Send

1. 1
   Check the badge

   The ticket head shows “N to send” in purple while unsent lines exist; once everything is fired it shows the kitchen status instead.
2. 2
   Click Send (N)

   All unsent, non-voided lines are marked sent; the ticket's kitchen status moves from new to preparing if it was new. Toast: “N items sent to kitchen”. The kitchen sees it on the Restaurant order board immediately.
3. 3
   Add more later

   New lines start unsent; Send fires just those. Send is disabled when nothing is waiting (“No unsent lines” if forced).

Void a line

Click the bin icon on a line (or step a sent line to zero). The Void item dialog shows “2 × Chicken curry · UGX 48,000” and the reason list from Settings (defaults: Guest changed mind · Wrong item rung · Item unavailable / 86'd · Quality complaint · Duplicate entry · Manager comp).Keep item cancels; Void item confirms.

Discounts

The select under the lines lists the hotel's discounts (defaults: No discount · Staff meal 30% (auth) · Happy hour 20% · Loyalty member 10% · Manager comp 100% (auth)). A discount applies to the whole ticket subtotal and shows as a red line with its label; the ticket copies the label and % so later edits to the list do not change old tickets.

1. 1
   Pick a discount

   Ones without “(auth)” apply immediately.
2. 2
   Supervisor authorisation

   Ones marked “(auth)” open “Discount authorization, Enter supervisor credentials to continue” with Supervisor email and Password. Authorize sends them with the request.
3. 3
   Server check

   The supervisor must be an active user of this hotel with Payments or Settings at Full access. On success the toast says “Discount applied”.

Split bill

Split opens “Split bill · TKT-… · table · UGX … due” with two modes.Split evenly divides every line by the number of covers (minimum 2), creating one child ticket per extra guest with the same table, room and discount; the original keeps its share. Split by itemlets you tick lines and Move to new ticket; the panel shows what goes to the new ticket and what stays. Each child is a normal ticket that is sent and paid separately.

Pay (enabled once the ticket has a live line) opens the Take payment drawer: “TKT-… · table · outlet”, four tender tiles, the Balance due card and a right-hand panel that changes with the tender.

1. 1
   Choose the tender and fill its field

   The Settle button stays disabled until the tender's rule is met.
2. 2
   Settle UGX …

   The ticket is recalculated, a tender row is written for the full total (one tender per ticket, no mixed tenders), the ticket closes, its table goes to “bill”, and the audit log gets pos.ticket.closed with method and total.
3. 3
   Receipt

   The receipt PDF opens in a new tab (/api/pos/tickets/<id>/pdf): outlet, table or room, covers, server, live lines with modifiers and notes, discount, service, VAT, total and the tender. Toast: “Ticket settled” or “Posted to guest folio”.
4. 4
   Stock

   Every live line with a recipe depletes its stock items. Stock never goes below zero: the decrement is clamped to what is on hand, the movement records what was actually taken, and any shortfall raises the notification “Stock short: <item>” (“TKT-… needed 6 but only 4 was on hand · count and adjust”). The sale itself is never blocked.

Every edit, lines, covers, table, void, discount, split, send, needs the ticket to be Open; a closed ticket answers “Ticket is closed”. Closing a ticket with a kitchen status of new moves it topreparing so the kitchen still sees it. The kitchen flow itself (new → preparing → ready → served) is driven from the Restaurant & kitchen boards.

The terminal itself only writes free, open and bill; seated and dirtyexist for the floor picker's colours and for seeded data.

• See the terminal, menu, tables, tickets, shift and receipts: Payments · View only.
• New ticket, add/adjust/remove lines, table, covers, Send, void, discount, split, Pay, open and close shifts, kitchen status: Payments · Can edit.
• Authorise an “(auth)” discount: the supervisor whose credentials are entered needs Payments · Full or Settings · Full.
• Edit discounts, void reasons and outlet service %: Settings · Can edit, in Settings → Ops config.

Outlet

A selling point (restaurant, bar) with its own menu, tables, service % and shifts.

Ticket

One bill (TKT-…): lines, discount, totals, one tender. Open until settled.

Cover

A guest at the table; sets how many ways Split evenly divides.

86'd

Kitchen slang for “sold out / off the menu”. An unavailable item cannot be rung.

Tender

How a ticket is settled. The terminal offers Cash, Mobile Money, Card and Charge to Room; the shared tender enum also lists cash, momo, card, room, voucher, staff for reporting.

Room charge

A tender that posts the ticket to the in-house guest's open folio; settled at check-out.

Shift

An opened/closed trading period per outlet (SHF-…) with a float and a close report.