Permissions and Controls

Restaurant permissions should follow staff responsibility:

• Managers — settings, Service setup, reports, menu setup, void/cancel controls.
• Waiters — open orders, assign service ownership, add items, send orders, mark items served and change tables where allowed.
• Kitchen staff — view the kitchen screen; with bump permission, mark items ready, bump orders, undo and use Picked up. Without it the screen shows View only.
• Cashiers — Start service, payments, receipts, and End shift through POS.
• Inventory staff — products, ingredients, stock, and costing.

Limit cancellation, voiding, settings, and report access to trusted users. Closing empty orders at End shift needs permission to cancel orders, and Mark clean needs permission to manage tables.

Missing navigation is not necessarily a system failure: workspace access and action permissions are separate. A waiter may sell restaurant food while lacking Inventory or Accounting navigation. Request access through the manager; do not use another employee's account. A supervisor should approve cancellations, refunds, stock corrections and cash differences according to house policy.