Ingenico iCT200 Series User Manual page 19

17. Purchase with Gratuity (Restaurants)
This option is only available for certain types of business.
Please contact Customer Services for further information.
1. Initiate a transaction as normal.
The terminal will check the card. If performing a swiped
transaction, your terminal may prompt you to enter the
last four digits of the card number. If so, key in the last
four digits of the customer's card number and press the
GREEN button.
2. Your terminal may prompt you to enter the Waiter ID. If so, enter the relevant Waiter ID and
press the GREEN button. You may also be prompted to enter the table number.
(Please see Section 34 for more information on Waiter ID's.)
3. Pass the terminal to the customer to confirm the
amount.
If the customer rejects the amount, the customer should
return the terminal. You will be prompted to swipe the
Supervisor Card or enter your Supervisor Code and
re-enter the amount.
4. If the customer does not want to add a gratuity, they
should press the YELLOW button and the transaction will
then proceed from step 8. If the customer wishes to add a
gratuity, they should press the GREEN button.
5. The customer will now be prompted to key in the
gratuity amount and to press the GREEN button.
6. The customer may then be prompted to confirm the
total transaction amount.
7. The customer will be prompted to enter their PIN. Once
the PIN has been entered, the customer should press the
GREEN button to confirm.
8. The customer should now return the terminal. If the
card has been inserted, the card should remain in the
terminal.
Page 18
READY
Merchant Number
12345678
SALE
Checking Card
Please Wait...
Cardholder to Confirm
Amount
Press ENTER to Accept
or CLEAR to Reject
Amount
Do you wish to
Add a GRATUITY?
Enter=YES
Amount
Enter GRATUITY
Enter=OK Clear=REKEY
Cardholder to Confirm
Total
Press ENTER to Accept
or CLEAR to Reject
Amount
PIN:
Cardholder to key PIN
Enter=OK Clear=REKEY
PIN ACCEPTED
RETURN TERMINAL
Do NOT Remove Card
55.00
55.00
Clear=NO
55.00
5.00
60.00
60.00