Programming Considerations - Micros Systems Restaurant Enterprise 3700 POS Reports Manual

Programming Considerations

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Notes
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Depending on how a restaurant operates, cashiers can be a useful means of
tracking cash flow and balancing media (payments and receipts) at a UWS
and/or a cash drawer level.
You can define two types of cashiers: a cashier as an employee or a cashier
as a time period, or shift. When the cashier is defined as a person, totals are
linked to the employee or cash drawer. Using this method, employees can
be held accountable for balancing their individual media.
When the cashier is defined as a shift, totals are linked to a UWS. Then, all
employees who work at the UWS during the same period add to the set of
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RVC Posting | Options | Current round posts to transaction employee
determines if totals are posted to the cashier linked to the check
employee or the transaction employee.
Select this option to post totals to the cashier linked to the check
employee if the transaction employee does not have a cashier linked.
Clear this option to always post tendering totals to the cashier linked
to the transaction employee.
Within a revenue center, a cashier may be required for all
transactions, only for tendering actions, or not at all. In RVC
Transactions | Cashier, the following options determine when a
cashier is required:
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Require cashier for all transactions
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Require cashier for pickup/loan and tips
Select User Workstations | Cashier | Assign cashier by UWS to define
a cashier as a time period or shift.
The number of guests is determined by the seat count, the number of
specified service charges or menu items, or by the guest count entered
by the employees.
To use seat count to determine the number of guests, select RVC Seats
| Use seat count for cover count.
To use a service charge to determine the number of guests, select
Discount/Service | Discount/Service Charge | Post to cover count.
To use specified menu items to determine the number of guests, select
Menu Item Classes | Price/Totals | Add to cover count. Then assign
this menu item class to the menu items that will determine the guest
count.
If none of these options is selected, the system will use the guest
count entered by employees when beginning checks as the guest
count.
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