Waiter

Welcome to the floor. This manual follows a waiter’s day in JupitaPos, from the first table to the last bill, and points you to the step-by-step guide for each job. Each guide shows the real screens.

Who this manual is for

You look after the guests at their tables: you seat them, take their order, send it to the kitchen and the bar, fire the next course when they are ready, bring the bill and take the payment by mobile money or card. Cash goes to the person who holds a drawer — usually the cashier.

• System role: Waiter (waiter).
• Hosts: the Host role does the waiter’s booking and table work — seating guests, the waitlist, table status, guest lists at the door — but does not take orders or payments. Hosts: read the parts of this manual about tables and bookings, and the Reservations manual.
• In the pictures: Brian (Brian Mugisha, shown on the tills as Brian Waiter) and Fatuma, waiters at the Kampala — Kololo branch. Their supervisor is Sam, the cashier is Paul and the branch manager is Moses.
• Where you work: on the floor, with your own phone or a waiter tablet, and at the shared tills. You sign in with your e-mail and password on your phone, and with your employee number and PIN on a shared till.

A day at work

On your first days, practise a table or two in training mode before you serve real guests — Sign in for training at a shared till and Practise table service.

1. Sign in on your phone or the till — Sign in or Sign in with your PIN.
2. Clock in — Clock in and out.
3. Read today’s bookings so you know who is coming — Read the day’s bookings.
4. Look at the floor plan: which tables are free, reserved or being cleaned — Read the floor plan.
5. Seat a booking when the guests arrive — Seat an arriving booking — or put walk-ins on the waitlist when the room is full — Walk-ins and the waitlist.
6. Take the order at the table — Start a table order, on your phone with Take orders on your phone.
7. Add choices, seats and courses and send the order — Add an item with choices, Send to the kitchen and fire courses.
8. When the starters are cleared, fire the mains — Fire the next course from the pass.
9. If a dish has run out, tell everyone — Mark an item sold out.
10. Print the bill and split it if guests pay separately — Print the bill, Split the bill.
11. Take the payment by mobile money or card, with the tip — Take a mobile money or card payment, Add a tip. Cash goes to the cashier.
12. Mark the table for cleaning, then available — Change a table’s status.
13. At the end of your shift, hand your open tables to a colleague — Move a table or hand it to another waiter.
14. Clock out — Clock in and out.

Guides you will use

Signing in and finding your way

• Sign in with your e-mail and password — on your phone or a tablet.
• Sign in or switch user with your PIN — on a shared till.
• Lock the screen, unlock it or switch user — never leave a till signed in.
• Find your way — the menu, your branch, the status.
• Read and act on notifications — for example a dish that is ready.
• Install on an Android tablet or phone or on an iPad or iPhone — JupitaPos on your own phone.
• Change your password and turn on two-step sign-in.

Bookings and seating (waiters and hosts)

• Read the day’s bookings — who is coming and when.
• Take a new booking — on the phone or at the door.
• Take a deposit for a booking — when the booking needs one.
• Seat an arriving booking — the guests are here.
• Walk-ins and the waitlist — when every table is taken.
• Mark a no-show — the guests did not come.
• Change or cancel a booking — another time, more guests.
• Read the floor plan — the tables and their state.
• Merge tables for a big party — one order for several tables.
• Change a table’s status: reserve, clean, block.
• Keep the guest list and seating and check guests in at the door — hosts, at a function.

Taking the order (waiters)

• Start a table order — guests, seats and the first items.
• Take orders on your phone — at the table, without walking to the till.
• Add an item with choices, extras and a note — “medium, no onions”.
• Send to the kitchen and fire courses — starters now, mains later.
• Fire the next course from the pass — when the table is ready.
• Ring up a counter order and start a takeaway — orders away from the tables.
• Take a café order with a call number — if you help at the café counter.
• Attach a customer to an order — for loyalty points and allergies.
• Put an order on hold and pick it up again.
• Give a discount — up to the standard limit; above it, a supervisor approves.
• Remove a line that was sent to the kitchen — a supervisor approves.
• Cancel an order nothing was sent for.
• Void an order that was sent — with a supervisor’s approval.
• Move a table or hand it to another waiter.
• Run the pass: release and hand over — when you help at the pass.
• Mark an item sold out and back — 86 a dish the kitchen has run out of.

The bill and payment (waiters)

• Print the bill for the table.
• Split the bill by seat or items.
• Take a mobile money or card payment with its reference — no drawer needed.
• Pay with two methods — the cash part goes to someone with a drawer.
• Add a tip to the payment — the tip is yours.
• Charge a company’s house account — a supervisor approves.
• Reprint a receipt or print a tax invoice.
• Find an order and read its history.

Practising in training mode

• Start training mode or Sign in for training at a shared till — practise on the real screens.
• Practise table service — seat a table, take its order and send it without blocking a real guest.
• Practise a sale — take the payment and see the practice receipt.
• Leave training mode — back to real work.

Guests and loyalty

• Find a customer, add a customer and read their profile.
• Enrol a customer in loyalty, earn points, redeem a reward.
• Sell a paid membership and a gift card.
• Accept an online order — including orders guests place from the table QR code.
• Acknowledge a BEO for your department — when you serve at a function.

When the internet is down

• See whether the till is online.
• Sell while the internet is down.
• What happens when the connection returns.

Your time

• Clock in and out at the time clock.
• See your shifts and hours.
• Ask for leave.

Quick reference

Getting help

• Your supervisor (Sam in the demo) approves a void of something already sent, a discount above the limit and a house account charge — on your till, with their employee number and PIN. They also fire courses at the pass and fix a table that was moved by mistake.
• The cashier (Paul) takes cash payments and settles split bills that are partly cash.
• Your manager (Moses) handles refunds, deposits that must be refunded or kept, and changes to the floor plan.
• The administrator fixes your login, your PIN and a till that is not approved.
• The Help Center: tap Help & Training › Role-Based Manuals in the menu (on a phone, tap Open menu first) and search in your own words, for example split the bill. The ? button, Help for this screen, opens the manual of the screen you are on. See Find help: the Help Center.
• Troubleshooting you will need most: in Send to the kitchen and fire courses, Take orders on your phone, Split the bill and Sign in with your PIN.

Manuals you can also read

• 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 Waiter role. Permissions marked ● are sensitive. You have no drawer of your own: cash goes through the cashier or another colleague with a till open.