Before your first service
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Rehearse a complete sale before inviting staff to use the terminal in service. Use a demo venue for practice, or agree how test transactions in the real venue will be recorded and corrected.
Venue and catalog
Section titled “Venue and catalog”- Confirm the country, currency, time zone, rollover time and tax identity.
- Check one item from every tax category and order channel you use.
- Check modifiers, prices, receipt names and kitchen routing.
- Print the receipt and compare it with the requirements in your country guide.
Staff and equipment
Section titled “Staff and equipment”- Give staff individual sign-ins and test the cashier role, including a manager approval.
- Pair each companion with the correct main device.
- Print a receipt and a kitchen ticket from the devices that will create them.
- Check cash drawer ownership and the opening float.
- Check the card terminal’s result against the payment recorded in Brindola.
Rehearse a complete order
Section titled “Rehearse a complete order”- Open the register
- Create an order
- Prepare and hand over
- Take payment and print
- Count, close and back up
Use Order entry and Payments for the selling flow. Try a split bill and an approved correction as well as a straightforward sale. On a kitchen screen, confirm the order reaches the correct station.
Finish the rehearsal
Section titled “Finish the rehearsal”Follow Register close, compare the expected and counted cash, and confirm any close waiting for the backoffice. Check the latest backup and who can recover it.
Write down who handles a failed printer, a lost local connection and a payment with an uncertain result. Keep the troubleshooting guide available to staff.