Bartender

Welcome behind the bar. In JupitaPos the bar is a small business of its own: drinks arrive on your bar board from the waiters’ tills, you ring up and take payment for the guests at the counter, you keep your own drawer, and at the end of the shift you count the bottles so the business knows what was poured.

Who this manual is for

• System role: Bartender (bartender) — bar tickets, bar tabs and payments, your own cash drawer, the bar shift and its counts, bar losses, bar stock and the event bar.
• In the pictures: Grace Bartender at Kampala — Kololo, working the Rooftop Bar and the Restaurant Bar. Sam is the shift supervisor and Paul the cashier.
• Where you work: at the bar — the bar board on a tablet, and a till for your own sales and your drawer. Sign in with your password to open and close your drawer; use your employee number and PIN to switch user on a shared bar till.

A day at work

New behind the bar? Practise a few rounds in training mode first — Start training mode.

1. Sign in and clock in — Sign in, Clock in and out.
2. Start the bar shift and check the opening stock — Start a bar shift.
3. Open your drawer with its float — Open the till with a float.
4. Bring up what the bar needs from the store — Transfer stock between stores.
5. Open your bar board — Open the bar board.
6. Make the drinks the waiters send — Accept a drink ticket and start making it, Mark a drink ready and bump it.
7. Serve guests at the bar: open a tab and settle it — Open and settle a bar tab, Take a cash payment.
8. Record a re-make or a spilt drink on the board — Record a re-make or a spilt drink — and anything broken or spilt off the board — Record a spill or breakage.
9. When a bottle or keg runs out, 86 the drink — Mark an item sold out.
10. Drop extra cash in the safe — Record cash in, cash out and safe drops.
11. At the end of the shift, count the bottles — End the shift: count the bottles.
12. Count and close your drawer — Count and close the till — and clock out.

Guides you will use

The bar board

• Open the bar board — Preparation Screens › Stations, then your bar.
• Accept a drink ticket and start making it — with the cocktail recipe on the ticket.
• Mark a drink ready and bump it.
• Recall a drink ticket.
• Record a re-make or a spilt drink.
• Run the pass: release and hand over — when drinks go out with the food.

Selling at the bar

• Open and settle a bar tab.
• Ring up a counter order and add an item with choices — “double, with ice”.
• Start a table order — guests at a bar table.
• Attach a customer to an order and earn points.
• Put an order on hold.
• Give a discount — above the limit, a supervisor approves on your till.
• Remove a line that was sent, cancel or void an order — a supervisor approves a void.
• Find an order and reprint a receipt.

Payments and your drawer

• Open the till with a float.
• Take a cash payment and give change.
• Take a mobile money or card payment.
• Pay with two methods and add a tip.
• Record cash in, cash out and safe drops.
• Pay tips out to the waiters — if your bar pays out tips.
• Hand the drawer over to the next cashier.
• Count and close the till.

The bar shift and stock

• Start a bar shift and check the opening stock.
• End the shift: count the bottles and see the variance.
• Record a spill or breakage.
• Set up bottles, measures and kegs — you can read the list; a manager changes it.
• Find an item and its stock.
• Issue stock out of a store and transfer stock between stores.
• Mark an item sold out and back.

Events

• Serve at the event bar — hosted and guest-paid drinks at a function.
• Acknowledge a BEO for your department — the bar’s part of a function.

Practising in training mode

• Start training mode — practise the bar till and the bar board.
• Practise a sale — ring rounds and take payment without a sale.
• Practise on the kitchen or bar board — practice tickets show only on a board in training.
• Leave training mode — back to real work.

When the internet is down

• See whether the till is online and sell while the internet is down.

Signing in and your time

• Sign in, sign in with your PIN, lock the screen.
• Clock in and out, see your shifts, ask for leave.

Quick reference

Getting help

• Your supervisor (Sam) approves voids and large discounts on your till, decides a drawer that does not balance, and helps when the bottle count shows a big variance.
• The branch or bar manager adds bottles, measures and keg sizes, and reads the bar reports.
• The storekeeper issues stock to the bar store.
• The administrator fixes logins, PINs and a bar till that is not approved.
• The Help Center: Help & Training › Role-Based Manuals in the menu, with a search box; on the bar board or any screen, the ? button, Help for this screen. See Find help: the Help Center.
• Troubleshooting you will need most: in End the shift, Open and settle a bar tab, Open the bar board and Count and close the till.

Manuals you can also read

• Cashier — For the cashier at the till — opening the drawer, ringing up and taking payment, verifying mobile money and counting the drawer at the end of the shift. The till, the terminal and the point of sale; nothing else.
• Waiter — For waiters and hosts — seating guests, taking table orders on the till or your phone, firing courses, splitting and printing the bill, bookings and the waitlist.
• Room-service attendant and runner — For whoever takes room-service orders and carries them up — taking an order for a room, paid on delivery or charged to the room, following it through the kitchen, bar and barista, delivering it, and charging restaurant and bar bills to a room.

What you can do

These are the permissions of the Bartender role. The ● ones are sensitive: closing your drawer asks you to be signed in with your password.