Cashier

Welcome to the till. This manual is your map of JupitaPos: what a normal day looks like, which guide to open for each job, and who to ask when something goes wrong. Each link opens a step-by-step guide with pictures of the real screens.

Who this manual is for

You are the person with the cash drawer. You ring up counter and takeaway orders, take the money for every table the waiters bring to you, check mobile money and card references, and count your drawer at the end of your shift. Every shilling that passes through your drawer is recorded in your name. Your menu is short on purpose: the point of sale, My till and your orders — the tables, the bookings, the customers’ records and the business’s settings belong to other roles.

• System role: Cashier (cashier).
• In the pictures: Paul Ssekandi, cashier at the Kampala — Kololo branch of Jupita Restaurant Demo. His till is open for the day. His supervisor is Sam (Sam Supervisor on the till; Samuel Mukasa in his staff record), and the branch manager is Moses (Moses Manager).
• Where you work: at the till — a touch screen or tablet at the counter. You sign in with your e-mail and password at the start of the shift, and with your employee number and PIN when you come back to a locked till.

A day at work

New on the till? Practise a few sales in training mode before your first real customer — Start training mode — then leave training and open your drawer.

1. Sign in on the till with your e-mail and password — Sign in.
2. Clock in at the time clock — Clock in and out.
3. Check the connection status at the top is Online — See whether the till is online.
4. Count your float and open the drawer — Open the till with a float.
5. Ring up counter orders — Ring up a counter order and Add an item with choices, extras and a note.
6. Take the payment: cash, mobile money, card, or two methods — Take a cash payment, Take a mobile money or card payment, Pay with two methods.
7. Take the money for the tables the waiters bring you — Split the bill when guests pay separately, and Add a tip.
8. Through the day, check the mobile money and card references against the provider’s messages — Verify mobile money and card payments.
9. Drop extra cash in the safe and record any pay-outs — Record cash in, cash out and safe drops.
10. Lock the till whenever you step away — Lock the screen.
11. Pay out the waiters’ tips if your business does that at the end of the shift — Pay tips out to the waiters.
12. Count and close your drawer, or hand it to the next cashier — Count and close the till, Hand the drawer over.
13. Clock out — Clock in and out.

Guides you will use

Signing in and finding your way

• Sign in with your e-mail and password — the start of every shift.
• Sign in or switch user with your PIN — on a shared till.
• Lock the screen, unlock it or switch user — every time you leave the till.
• Find your way — the menu, your branch, the connection status.
• Read and act on notifications — the bell at the top.
• Change your password and turn on two-step sign-in — keep your account yours.
• Reset a forgotten password — when you cannot sign in.

Your drawer

• Open the till with a float — before the first cash sale.
• Record cash in, cash out and safe drops — float top-ups, pay-outs, safe drops.
• Pay tips out to the waiters — tips owed to staff, from your drawer.
• Hand the drawer over to the next cashier — a change of cashier in the middle of the day.
• Count and close the till — the end of your shift.

Taking orders

• Ring up a counter order — the everyday sale.
• Add an item with choices, extras and a note — sizes, sides, “no onions”.
• Start a takeaway or another type of order — the till offers only the order types of the modules your business has.
• Attach a customer to an order — for loyalty, delivery and house accounts.
• Put an order on hold and pick it up again — when a customer steps aside.
• Give a discount — up to the standard limit yourself; above it, your supervisor approves on your till.
• Remove a line that was sent to the kitchen — a supervisor approves with their employee number and PIN.
• Cancel an order nothing was sent for — a mistake caught in time.
• Void an order that was sent — with a supervisor’s approval.
• Take a café order with a call number — if you serve at the café counter.
• Take an order ahead — a café order for later.

Taking payment

• Take a cash payment and give change — cash into your drawer.
• Pay with two methods — part cash, part mobile money.
• Take a mobile money or card payment with its reference — always type the reference.
• Add a tip to the payment — the tip goes to the order’s waiter.
• Charge a company’s house account — a supervisor approves.
• Verify mobile money and card payments — confirm the money really arrived.
• Reprint a receipt or print a tax invoice — a copy for the customer.
• Find an order and read its history — what happened to an order.
• Sell and redeem a gift card — gift cards and vouchers.
• Top up a prepaid balance — where your café uses prepaid balances.

Tables

• Read the floor plan — which tables are busy and what they owe.
• Start a table order — when you seat a table yourself.
• Split the bill by seat or items — guests who pay separately.
• Print the bill for the table — the bill before payment.
• Move a table or hand it to another waiter — when guests move.
• Merge tables for a big party — one bill for several tables.
• Change a table’s status — clean, reserve, block.

Customers and loyalty

• Find a customer and add a customer.
• Read and update a customer’s profile — phone, allergies, history.
• Enrol a customer in loyalty — at the till, in a few taps.
• Earn points on a sale and redeem a reward.
• Sell a paid membership — where your business sells them.
• Earn stamps and use loyalty at the counter — at the café counter.

Online orders, deliveries and bookings

• Accept an online order and reject one.
• Hand over a pickup order — and take the payment if it is not paid.
• Settle the rider’s cash — the cash a rider collected, into your drawer.
• Pack a takeaway, add a note and release it — at the pass.
• Call and hand over orders on the collection board — café call numbers.
• Read the day’s bookings and take a new booking — when the phone rings at the till.
• Take a deposit for a booking — paid at the till.

Hotel guests (if your business has rooms)

• Charge a restaurant or bar bill to a room at the till — the guest pays at checkout; check the name.
• Take and deliver room-service orders — orders for rooms, paid on delivery at your till or charged to the room.
• Hand over orders sent from an offline till — when the till is offline.
• Troubleshoot the rooms module — the part The till and room service.

Practising in training mode

• Start training mode — practise on the real till; nothing changes sales, stock, the books or your drawer.
• Practise a sale — ring, send, take cash and see the practice receipt.
• Sign in for training at a shared till — on a shared till.
• Leave training mode — back to real work.

When the internet is down

• See whether the till is online — the status at the top.
• Sell while the internet is down — keep selling.
• What happens when the connection returns — the till catches up by itself.

Your time

• Clock in and out at the time clock.
• See your shifts and hours.
• Ask for leave.
• Tell the floor an item has run out — mark it sold out (86).

Quick reference

Getting help

• Your supervisor (Sam in the demo) approves what you may not do alone: a void of something already sent, a discount above the limit, a house account charge, a large pay-out, and a drawer that does not balance. They approve on your till with their employee number and PIN — never give them your PIN, and never ask for theirs.
• Your supervisor or manager reverses a payment taken by mistake.
• Your manager (Moses) handles refunds, customer credit, and problems with the till itself.
• The administrator fixes your account: a locked or suspended login, a PIN that does not work, a till that is not approved.
• The Help Center: tap Help & Training › Role-Based Manuals in the menu on the left for every guide you may read, with a search box — type what you want to do in your own words. On any screen, the ? button at the top, Help for this screen, opens the manual for that screen. See Find help: the Help Center.
• Troubleshooting you will need most: the Troubleshooting parts of Count and close the till, Take a mobile money or card payment, Verify payments, Sign in with your PIN and Sell while the internet is down.

Manuals you can also read

• None: the other role manuals are for jobs with permissions this role does not hold.

What you can do

These are the permissions of the Cashier role. Permissions marked ● are sensitive: some ask you to sign in with your password, not your PIN. If your business gave you a custom role, ask your manager what it allows.