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Training

The documentation is organised by task. Training is organised by the job you are learning.

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Learning paths

A path is an order to take things in. Nothing in a path is unique to it — every step is a page you can also reach from the library below or from search.

New server — day 1

45 min

Clock in, take an order, send it, split it, get paid. Do it on a real till.

  1. Clocking in and out
  2. Taking orders
  3. The life of an order
  4. Coursing and firing
  5. Splitting and transferring
  6. Taking payments
  7. Tips
  8. Server opening checklist

Manager — first week

2 hours

Everything the server track covers, plus approvals, cash, close-out and the numbers.

  1. New server — day 1
  2. Job titles and permissions
  3. Refunds and adjustments
  4. End of day
  5. Reports overview
  6. Manager close-out checklist

Kitchen — day 1

20 min

What reaches your screen, when it reaches it, and what to do when it does not.

  1. Kitchen display
  2. Routing to stations
  3. Coursing and firing

Owner — going live

half a day

The setup path from an empty account to taking real orders.

  1. How a menu is structured
  2. Routing to stations
  3. Job titles and permissions
  4. Tips
  5. Reports overview
  6. Go-live checklist

Library

24 items

track45 min

New server — day 1

Everything a server needs before their first shift, in the order they will need it.

track2 hours

Manager — first week

Approvals, cash, close-out and reading the numbers.

trackhalf a day

Owner — going live

From an empty account to a restaurant taking real orders.

checklist

Server opening checklist

One page, printable — what a server checks before a shift.

checklist

Manager close-out checklist

One page, printable — closing the day without leaving money behind.

guide

Clocking in and out

PINs, shifts and breaks.

guide

Taking orders

Build a check, choose an order type, apply modifiers, send it.

guide

The life of an order

Order versus check, and what "closed" means for each.

guide

Coursing and firing

Hold a course back and release it when the table is ready.

guide

Splitting and transferring

Split by item or evenly; move items and orders.

guide

Taking payments

Card, cash, and what the till is asking you.

guide

Tips

Where a tip is taken decides whether it can be corrected later.

guide

Refunds and adjustments

The three windows — and why a partial refund is the wrong tool for a tip.

guide

Job titles and permissions

What each role can do, and why a PIN prompt is not a confirmation.

guide

End of day

Closing out, batching and what must happen before the batch closes.

guide

Kitchen display

What reaches the screen, when, and how it is bumped.

guide

Routing to stations

Which items reach which screen or printer — and what an unrouted item does.

guide

Reports overview

Which report answers which question, and the time-zone rule.

guide

How a menu is structured

Why price follows the path a guest took, not the item.

checklist

Go-live checklist

Everything to confirm before your first real service.

video6 min

Your first order, end to end

Open a check, add items, send, fire a course and take payment.

Video in production — read the guide meanwhile

video4 min

Splitting a check

By item and evenly, including after a partial payment.

Video in production — read the guide meanwhile

video8 min

Closing the day

Drawers, tips, batch and the three things that cost money if missed.

Video in production — read the guide meanwhile

video12 min

Building a menu

Groups, items, modifiers and pricing, built from scratch.

Video in production — read the guide meanwhile