Start-of-Day Checklist

Before service begins, confirm:

• POS register and shift — the correct register is active and a shift is open.
• Locations — active Inventory locations are available for menu sales and stock movement.
• Menu availability — sellable menu items are active and unavailable items are switched off.
• Tables — floor tables are active, clean, and correctly marked as available where table mode is used.
• Reservations — today's bookings are reviewed, seated, cancelled, completed, or marked no-show as needed.
• Kitchen stations — prep stations are configured, usually Kitchen and Bar.
• Waiters and cashiers — POS users are active and can be assigned to orders or shifts.
• Tip settings — tip handling mode, order prefix, and course sequence match the house policy.
• Reports baseline — managers know where to check server performance and kitchen prep time during service.