For restaurants with table service.
Saturday, 20:00, the dining room and terrace are full. Table 6 wants the main course, table 4 wants to pay, separately and with a tip. Front of house calls the course, and the till splits the bill per guest.
Photo: Unsplash.
A day with two services.
From the morning look at the reservations to the last bill. A sample day, the times are made up.
A look at the reservations
In the panel, the evening’s reservations are on the floor plan. The party of eight gets table 6.
Lunch service
The server orders at the table, drinks first. The lunch menu runs on the TV until 14:00.
A full house
When the guests arrive, each reservation becomes an open table on the till. Walk-ins get a free table on the plan.
Call the main course
The starters are cleared, and front of house calls the main course. Only now does it appear in the kitchen.
Paying separately
Table 4 pays per guest, with a tip. The till splits the bill, not the calculator.
What a restaurant needs.
- Tables & open billsEvery table has its bill. If the group moves, the bill moves with it.
- ReservationsOn the same floor plan as the till, with walk-ins.
- CoursesThe next course only goes out when front of house calls it.
- Garson at the table The server orders on the phone, and the ticket goes straight to the kitchen.
Your dining room in the panel.
Dining room and terrace as separate areas, each table with its seats. The till shows which table is open and what’s on it.
Our recommendation
If you serve at the table, take Pro, with tables, reservations, Garson and stock.
Pro
Prices are provisional. The setup fee is still to be set.
Tell us about your place.
You get test access by email and written answers to your questions. Send your menu along, and we’ll answer based on your dishes.
Or write to us: info@forn.ch