Toshiba Home Security System FS 3600 User Manual
TEC  
TEC Electronic Cash Register  
FS-3600 Series  
OWNER's MANUAL  
Document No. OM-3600  
Original: May., 2001  
(Revised: Sept., 2005)  
TOSHIBA TEC AMERICA  
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FS-3600 and Accessories  
One Year Limited Warranty  
Toshiba TEC America warrants this product to be free from defects in  
materials and workmanship for a period of one (1) year from the date of  
original purchase from Toshiba TEC America or an Toshiba TEC America  
authorized dealer or distributor. This warranty is limited to the original  
purchaser and to FS-3600’s and Accessories for the FS-3600 that are sold  
and used within the United States. A copy of a valid dated sales receipt must  
be submitted with the product for warranty service.  
This limited warranty applies only to FS-3600 units and Accessories for the  
FS-3600 which do not function properly under normal use, within the  
manufacturer’s specifications. It does not apply to products that, in the sole  
opinion of Toshiba TEC America, have been damaged as a result of accident,  
misuse, neglect or improper packaging or shipping. This warranty is void if  
the TEC® label or logo, or the rating label or serial number have been  
removed or defaced, or the product has been modified or serviced by other  
than Toshiba TEC America or an authorized Toshiba TEC America Service  
Center.  
During the one-year warranty period, Toshiba TEC America will repair or  
replace, at Toshiba TEC America’s option, any defective product with no  
charge for parts or labor.  
Toshiba TEC America liability hereunder shall be limited to repair or  
replacement of the defective part or parts and such correction shall constitute  
a fulfillment of the warranty hereunder. Toshiba TEC America shall have no  
liability hereunder.  
TOSHIBA TEC AMERICA MAKES NO WARRANTIES, EXPRESS OR  
IMPLIED, INCLUDING MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE, EXCEPT AS EXPRESSLY STATED HEREIN.  
UNDER NO CIRCUMSTANCES SHALL TOSHIBA TEC AMERICA BE  
LIABLE TO THE PURCHASER OR ANY USER FOR ANY DAMAGES,  
INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES, EXPENSES,  
LOST PROFITS, LOST SAVINGS, OR OTHER DAMAGES ARISING OUT  
OF THE USE OF OR THE INABILITY TO USE THIS PRODUCT, EVEN IF  
CAUSED BY TOSHIBA TEC AMERICA’S SOLE NEGLIGENCE.  
To obtain warranty service, contact your TOSHIBA TEC AMERICA dealer.  
You may also write or phone:  
Toshiba TEC America, 4401-A Bankers Circle  
Atlanta, GA 30360  
Phone No.: (770) 449-3040 Fax: (770) 453-0909  
If the problem cannot be remedied by telephone, TOSHIBA TEC AMERICA  
will determine how service will be provided. Do not ship the equipment to  
TOSHIBA TEC AMERICA without a return authorization number. The  
purchaser must prepay any shipping costs and insurance, and assume the  
risk of loss during shipping.  
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Toshiba TEC America provides this publication as is without warranty of any  
kind, either expressed or implied. This publication could include technical  
inaccuracies or typographical errors. Changes are periodically made to the  
information herein; these changes will be incorporated in new editions of the  
publication. Toshiba TEC America may make improvements and/or changes  
in the product(s) and/or program(s) described in this publication at any time.  
FCC Notice  
This equipment has been tested and has been found to comply with the limits  
for a Class A digital device, pursuant to Part 15 of the FCC rules. These limits  
are designed to provide reasonable protection against harmful interference  
when the equipment is operated in a commercial environment. This equip-  
ment generates, uses, and can radiate radio frequency energy and, if not  
installed and used in accordance with the instruction manual, may cause  
harmful interference to radio communications. Operation of this equipment in  
a residential area is likely to cause harmful interference in which case the user  
will be required to correct the interference at the users own expense.  
Changes or modifications not expressly approved by manufacturer for  
compliance could void the user’s authority to operate the equipment.  
This Class A digital apparatus complies with Canadian ICES-003  
Cet appareil numérique de la classe A est conforme à la norme NMB-003 du  
Canada .  
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Table of Contents  
Owners Manual................................................................................1-1  
FS-3600 Overview  
1-1  
1.1 Introduction .............................................................................1-3  
1.2 Order Entry Screen.................................................................1-4  
1.3 Sample FS-3600 Screens.......................................................1-6  
1.4 POS Key Functions - Summary............................................1-13  
Access the System  
2-1  
2.1 Manager Overrides .................................................................2-3  
2.2 Clocking In/Out........................................................................2-4  
2.2.1 Clock In ........................................................................2-4  
2.2.2 Clock Out .....................................................................2-5  
2.3 Login/Logout ...........................................................................2-6  
2.3.1 Login.............................................................................2-7  
2.3.2 Logout ..........................................................................2-7  
2.3.3 One-Touch Login .........................................................2-8  
Guest Check Functions  
3-1  
3.1 New Guest Checks .................................................................3-3  
3.2 New Check Prompts ...............................................................3-4  
3.2.1 Table Number ..............................................................3-4  
3.2.2 Guest Count.................................................................3-5  
3.2.3 Order Type...................................................................3-6  
3.2.4 Order Number ..............................................................3-7  
3.2.5 Override Meal Period ...................................................3-8  
3.2.6 Add Guest Information .................................................3-9  
3.3 Entering Menu Items.............................................................3-10  
3.3.1 Preset Menu Item.......................................................3-10  
3.3.2 More than One Preset Item........................................3-10  
3.3.3 Menu by PLU # ..........................................................3-10  
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3.3.4 Open Priced Menu Item............................................. 3-11  
3.3.5 Scalable Menu Item................................................... 3-11  
3.3.6 Enter Modifiers With Forced Display......................... 3-12  
3.3.7 Enter Modifiers With Special Instructions.................. 3-13  
3.3.8 Enter Modifiers With Spell-It Instructions .................. 3-14  
3.3.9 Enter Items by Seat Numbers ................................... 3-15  
3.3.10 Enter by Menu Item Size ........................................... 3-17  
3.4 Check Corrections Before Sending...................................... 3-18  
3.4.1 Remove Items from Checks ...................................... 3-18  
3.4.2 Add a Modifier............................................................ 3-20  
3.4.3 Delete a Modifier........................................................ 3-20  
3.4.4 Replace a Modifier..................................................... 3-21  
3.5 Send Items to Remote Printers ............................................ 3-22  
3.5.1 Printer Mode Options................................................. 3-22  
3.5.2 Send One Remote Slip from Multi Checks................ 3-23  
3.5.3 Send Multi Remote Slips from One Check................ 3-25  
3.6 End Service Round............................................................... 3-26  
3.7 Recall a Check ..................................................................... 3-27  
3.7.1 By Check Number ..................................................... 3-27  
3.7.2 By Table Number....................................................... 3-28  
3.7.3 Recall by Order Type................................................. 3-28  
3.7.4 Recall Table with Separate Checks........................... 3-29  
3.7.5 Recall With a Bar Code Scanner............................... 3-29  
3.7.6 Recall with Dual Drive Thru....................................... 3-29  
3.8 Split a Check......................................................................... 3-30  
3.8.1 Split By Item............................................................... 3-30  
3.8.2 Split by Seat Number................................................. 3-31  
3.8.3 Split By Amount ......................................................... 3-32  
3.9 Transfer a Guest Check ....................................................... 3-33  
3.9.1 Transfer to a Server................................................... 3-33  
3.9.2 Transfer from a Server .............................................. 3-34  
3.9.3 Transfer all Checks.................................................... 3-35  
3.10 Combine Checks .................................................................. 3-36  
3.10.1 Combine Stored Checks............................................ 3-36  
3.10.2 Add New Check to Stored Check.............................. 3-37  
3.10.3 Add to Stored Check by Order Type ......................... 3-37  
3.10.4 Add New Check to Stored Check with Table # ......... 3-38  
3.10.5 Combine Stored Checks to One Table...................... 3-39  
3.11 Check Adjustments............................................................... 3-40  
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3.11.1 Void Items on Stored Checks ....................................3-40  
3.11.2 Add a Discount or Surcharge.....................................3-41  
3.11.3 Exempt Tax from a Check .........................................3-45  
3.11.4 Add a Tip....................................................................3-46  
3.12 Tender the Check..................................................................3-48  
3.12.1 Tender a Check with Preset Key ...............................3-49  
3.12.2 Tender With Tip Entry ................................................3-49  
3.12.3 Overtender to Tip .......................................................3-49  
3.12.4 Split Tender................................................................3-50  
3.12.5 Partial Tender.............................................................3-51  
3.12.6 Tender to Charge Account.........................................3-52  
3.12.7 Tender with {MEDIA~NLU}.......................................3-53  
3.13 Corrections to Closed Checks ..............................................3-55  
3.13.1 Refund a Menu Item...................................................3-55  
3.13.2 Change a Discount.....................................................3-56  
3.13.3 Change Media Type...................................................3-57  
3.13.4 Change a Credit Card Tip..........................................3-57  
3.14 Enter a Refund Check...........................................................3-58  
3.15 Review a Closed Check........................................................3-59  
Functions Outside of a Sale  
4-1  
4.1 Finished Product Waste..........................................................4-3  
4.2 Loan/Pickup ............................................................................4-4  
4.2.1 Loan .............................................................................4-4  
4.2.2 Pickup...........................................................................4-5  
4.3 Transfer Media........................................................................4-6  
4.4 Price Changes.........................................................................4-7  
4.5 Tip Payout...............................................................................4-8  
4.6 Cash Out/In of Drawer ............................................................4-9  
4.6.1 Paid Out .......................................................................4-9  
4.6.2 Paid In........................................................................4-10  
Reports  
5-1  
5.1 Reports Overview....................................................................5-3  
5.1.1 Print or View Reports ...................................................5-4  
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5.1.2 Report Balancing Notes............................................... 5-5  
5.1.3 Report Sample Formats .............................................. 5-6  
5.1.4 List of Reports.............................................................. 5-7  
5.2 Open Check Report................................................................ 5-8  
5.3 Hourly Productivity Report...................................................... 5-9  
5.4 Sales Mix Report .................................................................. 5-11  
5.4.1 Detail Report – Menu Item Sales............................... 5-12  
5.4.2 Departments – Menu Item Sales............................... 5-13  
5.4.3 Categories – Menu Item Sales .................................. 5-14  
5.5 Manager Voids Report.......................................................... 5-15  
5.6 Refund Report ...................................................................... 5-16  
5.7 Financial Report ................................................................... 5-17  
5.8 Customer Summary Report.................................................. 5-23  
5.9 Media Report........................................................................ 5-24  
5.10 Loan/Pickup Report.............................................................. 5-25  
5.11 Sales Tax Report.................................................................. 5-26  
5.12 Charge Account Report........................................................ 5-27  
5.13 Discount Recipient Report.................................................... 5-28  
5.14 Deposit Entry........................................................................ 5-29  
5.15 X Report................................................................................ 5-30  
5.16 Z Report................................................................................ 5-31  
5.16.1 Programming Options for Z Reports.......................... 5-32  
5.16.2 Reports Included in X and Z Reports ........................ 5-33  
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Chapter  
1
FS-3600  
Overview  
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Introduction  
Chapter 1 - FS-3600 Overview  
1-2  
FS-3600 Owner’s Manual  
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Chapter 1 - FS-3600 Overview  
Introduction  
1.1 Introduction  
The FS-3600 is a touch screen POS system for use in the hospitality  
industry. A companion keyboard entry terminal, the FS-2700, is also  
available. The FS-3600 and FS-2700 stations can be used  
interchangeably within the same system, even though not all touch  
features are available on the FS-2700.  
The FS-3600 and FS-2700 workstations can be used in a system of  
up to twelve workstations operating off a network. A Backoffice PC  
running the Windows XP Professional operating system can be  
integrated in a system to run software for additional maintenance  
and reporting.  
This manual describes guest check processing and adjustments.  
Details of programming and configuring the FS-3600 system are in  
the FS-3600/FS-2700 Programming Manual.  
The FS-3600 system offers a wide array of features that make it  
easily adaptable to all types of food service applications – including  
fine dine table service, dual drive-thru quick service, full-service bars,  
cafeterias, delis and school lunchrooms.  
ꢀ
The FS-3600/FS-2700 system can be easily tailored for indi-  
vidual restaurant menus, personnel and operating procedures.  
Menus and prices can be changed to accommodate daily  
changes in meal period prices.  
ꢀ
The FS-3600 touch workstation offers custom programming for  
any application through its unique system of soft-programmed  
POS touch screens. In addition to the Key Functions of the  
FS-2700, many touch specific features offer additional ease of  
operations.  
ꢀ
A list summarizing POS Key Functions follows in this chapter.  
Detailed explanations of the more common functions are  
included in subsequent chapters of this manual.  
FS-3600 Owner’s Manual  
1-3  
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Order Entry Screen  
Chapter 1 - FS-3600 Overview  
1.2 Order Entry Screen  
The order entry screen displays when the system is in POS mode.  
The left side of the screen displays guest check information as  
transactions are entered, adjusted and tendered. Each item is  
explained below and a sample screen is shown on the next page.  
The right side of each screen is fully programmable for each store,  
(see the next section of this chapter for examples).  
Order Entry Screen Items  
ꢀ
Message Window  
•
Used for displaying items as they are entered on to a  
transaction, including menu items, media and functions.  
•
System error messages are also displayed here.  
ꢀ
Prompt Line  
•
•
Used to guide the system operators through transactions.  
Prompts are programmed in the Category Table.  
ꢀ
ꢀ
Check Detail  
•
This area displays the last 28 line items entered on a check.  
Check Summary  
•
•
Check Information - shows the check number, the table or  
order number if assigned, the guests or meal count and the  
server who is assigned to the check.  
Check Totals – shows the taxable and non-taxable menu  
item totals, sales tax, gratuity and amount tendered.  
ꢀ
Status Line  
Shows the current system date and time, the current Order  
•
Type, the current Meal Period, the current Menu Size Level,  
the Station Name and the amount of free memory on the  
station.  
1-4  
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Chapter 1 - FS-3600 Overview  
Order Entry Screen  
Sample Order Entry Screen  
FS-3600 Owner’s Manual  
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Sample FS-3600 Screens  
Chapter 1 - FS-3600 Overview  
1.3 Sample FS-3600 Screens  
When a FS-3600 workstation is powered on, the default screen for  
that station displays. This is typically a screen for employees to use  
to log into the station for POS operations. It can also be used for  
clocking into the optional Timekeeping system.  
Make sure the initial default screen programmed for a station has  
{LOGIN/LOGOUT} and/or {CLOCK~IN/OUT} keys and a numeric  
keypad. A {TOTAL} key is required if users are assigned  
passwords.  
Sample – Login Screen  
1-6  
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Chapter 1 - FS-3600 Overview  
Sample FS-3600 Screens  
After logging in, the screen set as default for the employee’s Job  
Code will display. Different screens may display for servers,  
bartenders, cashiers, etc.  
In most operations, after an employee has logged in, the system  
allocates the next check number. This is Auto Create mode. A  
station may also be set up for Recall mode where new checks are not  
started but only recalled.  
The next sample screen could be used for an order-entry server.  
Since the next check is already allocated, note the following keys:  
ꢀ
The {NEW~CHECK} key in this example is not a function key but  
is a screen select. When pressed, another screen displays from  
which the server will begin entering menu items on to the check.  
ꢀ
The {NEW~TABLE} key is also a screen select. In this case,  
pressing the key displays a screen from which a table number  
and number of guest can be entered.  
•
Table number, number of guest and order number can be  
set as optional requirements for a check.  
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Sample FS-3600 Screens  
Chapter 1 - FS-3600 Overview  
Sample - Start/Recall Check Screen  
Assume from this screen sample that the {NEW~TABLE} key is  
pressed and that the check requires a table number and number of  
guests.  
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Chapter 1 - FS-3600 Overview  
Sample FS-3600 Screens  
In this sample {TABLE~NUMBER} and {#~GUESTS} are function  
keys which require a numeric entry. They are placed on a screen  
along with a numeric keypad.  
ꢀ
In addition to being a function key, in this sample the  
{#~GUEST} key is also a screen link to another screen from  
which the server will begin entering menu items on to the check.  
ꢀ
NOTE – the ꢁ key. In this example, the key function is actually  
the VOID key, which also works as a destructive backspace. It  
has been labeled in this example to represent its function on the  
screen.  
Make sure any keys that require a numeric entry are placed on  
screens that have a keypad.  
Sample – Table #/Guest Screen  
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Sample FS-3600 Screens  
Chapter 1 - FS-3600 Overview  
After any required prompts are satisfied the server is ready to enter  
items on the check.  
ꢀ
In the sample screen below, each menu category key shown is a  
screen select to that category’s items.  
ꢀ
NOTE - the {SERVICE~TOTAL} key. It is actually the {TOTAL}  
key but in this example has been renamed to suggest ending the  
service round. The {TOTAL} key sends items to the remote  
printers.  
Sample - Food Menu Screen  
1-10  
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Chapter 1 - FS-3600 Overview  
Sample FS-3600 Screens  
Assume the screen link key for STEAKS was pressed from the  
previous screen (FOOD MENU sample).  
ꢀ
As Menu Items keys are pressed, any programmed Forced  
Displays for that item will appear.  
ꢀ
NOTE - the {BACK} key in this example is a screen select to go  
back to the FOOD MENU screen from which another Menu  
Category can be chosen. There is no actual function key for  
BACK.  
Sample – Menu Item Entry Screen  
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Sample FS-3600 Screens  
Chapter 1 - FS-3600 Overview  
When a check is ready to be tendered, a screen with cashier  
functions can be used.  
ꢀ
NOTE the {ENTER} key – this is actually the TOTAL key which  
is also used to finalize a numeric entry. In this example, it has  
been renamed to represent its function on the screen.  
Sample - Cashier/Pay Screen  
1-12  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
1.4 POS Key Functions - Summary  
Key Function  
Add Check  
POS Function Description  
ꢂ Used to combine two or more stored checks to  
the current check.  
ꢂ Both the current check and the added check  
must have already been stored (from a  
previous service round).  
Add to Check  
ꢂ This function is used to add the current check  
to a stored check.  
ꢂ This key function allows the current check to  
be new (in the first service round).  
Add to Check –  
Order Type  
#1 - #4  
ꢂ These four function keys are used to add the  
current check to a stored check of a specified  
Order Type.  
ꢂ These key functions allow the current check to  
be new (in the first service round).  
Add to Table  
ꢂ Used to add the current check to a stored  
check that has a table number assignment.  
ꢂ This function allows the current check to be  
new (in the first service round).  
Assign Op Login  
ꢂ Used to assign specific users to a  
{USER~LOGIN} key on the FS-2700 to  
accomplish a One Touch Login feature.  
ꢂ Can be used on the FS-3600 but the One  
Touch Login feature is preferred.  
Banner  
Cancel  
ꢂ This key type has no function when placed on  
a screen but is used as a title to describe a  
group of other keys.  
ꢂ Cancels the current transaction.  
ꢂ When a transaction is cancelled, any changes  
done during the round will be reversed.  
ꢂ Any new Menu Items that have been added to  
the check in this service round will be removed  
and any items that have been voided from the  
check in this round will be added back.  
Cash Advance  
ꢂ Used to process a cash advance from a credit  
card.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Category  
ꢂ Applies to the FS-2700.  
Change Modifier  
ꢂ This function is used to change modifiers of a  
Menu Item without having to void and reenter  
the Item.  
ꢂ When the item is selected on the check, the  
forced display screen from which it was  
ordered displays so a different choice can be  
made.  
Change Seat  
Clear Input  
ꢂ This key type is used to move an item or items  
on a check to a different seat.  
ꢂ This key type functions as a backspace key – it  
is used to clear input of a numeric entry.  
Example: clear an incorrect menu item  
quantity before pressing the menu item key.  
Clock In/Out  
ꢂ Clocks employees in and out of the system for  
time and attendance recording.  
Cursor Keys  
Discounts  
ꢂ Applies to the FS-2700.  
ꢂ This key type is used to add a discount or  
surcharge to the check.  
Discount NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to enter a discount on a check when the  
specific discount is not preset on the keyboard.  
Index the record number of the discount (from  
the Discount Setup table), and press  
{DISCOUNT~NLU}.  
Downline to OCB  
Enter Bar Code  
ꢂ This key is used to send the Menu Item table  
to an order confirmation board.  
ꢂ This key type is used to enter a numeric bar  
code for a product.  
ꢂ It is used when a product fails to scan properly.  
Enter PLU  
ꢂ Used to add a Menu Item to a check by  
entering the PLU # rather than pressing a  
preset key.  
1-14  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
Key Function  
POS Function Description  
Exec Batch 1 - 4  
ꢂ This function enables calling a DOS batch file  
outside of the POS application then restoring  
the POS application.  
ꢂ Each key assigned 1 thru 4 corresponds with a  
file c:\NCCPOS\Proc1.bat. thru Proc4.bat  
ꢂ More details of setting up this function are  
available by request.  
ꢂ DOS batch file programming knowledge is  
required and is not supported as part of the  
FS-3600/2700 programming.  
Exit  
ꢂ Applies to the FS-2700.  
Finished Prod  
Waste  
#1 - #5  
ꢂ This key type is used at the beginning of a  
transaction to identify it as a waste ticket.  
ꢂ All items entered in the transaction will update  
the waste totals.  
Foreign Currency  
ꢂ This key type is used to calculate the amount  
due on the check in a foreign currency.  
Function NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Can be used for functions that are not preset  
on the keyboards. Index the code for the  
function then press {FUNCTION~NLU}.  
ꢂ See FS-3600/2700 Programming Manual for a  
list of operations that can be done with this key  
and codes used with each one.  
Guests  
ꢂ This key type is used to enter or change the  
number of guests on a check.  
Inventory Report  
ꢂ Assign one of the Inventory Reports to a key.  
Inventory Rpt NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to print Inventory Reports from the  
keyboard.  
ꢂ Index the function number of the report then  
press {INV.~REPORT~NLU}.  
Labor Report  
ꢂ Used to assign one of the Labor Reports to a  
key.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Labor Report NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to print Labor Reports from the keyboard.  
ꢂ Index the function number of the report then  
press {LABOR~REPORT~NLU}.  
Hold Order  
ꢂ Used to indicate that the current order should  
be held from printing to the remote printers  
until the next order is entered.  
Last Item Void  
Loan/Pickup  
Login/Logout  
ꢂ Voids the last item entered on a check. The  
item being voided must be a new item in the  
service round.  
ꢂ This key type is used to track when funds are  
added to a drawer or when excess funds are  
removed from a drawer.  
ꢂ This key type is used to sign a user into the  
system for POS operations. It can also be  
used to log the current user out of a station.  
Macro  
ꢂ Used to run a macro which was previously  
recorded using a {RECORD~MACRO} key.  
Meal Period  
Media  
ꢂ This key is used to override the current Meal  
Period assigned to a station for one order only.  
ꢂ Used to tender guest checks.  
Media NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to tender a check with a media when the  
specific media is not preset on the keyboard.  
Index the record number of the media (from  
the Media Setup table), and press  
{MEDIA~NLU}.  
Menu Item  
ꢂ This key is used to preset menu items on the  
keyboard. Press the key to enter the item to a  
check.  
Menu Item Size  
ꢂ Entered before a menu item on a guest check  
to set the item’s size level.  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
Key Function  
POS Function Description  
Mgr Mode  
ꢂ This key type is used to access the Manager  
Mode area of the system. Manager Mode  
contains the Database Setup, Reports,  
Utilities, Inventory and Timeclock Menus.  
No Sale  
ꢂ Used to open the cash drawer outside of a sale  
transaction.  
Numeric  
ꢂ Used to enter a numeric value from 0 to 9.  
Open Refund  
ꢂ This key type is used to create a refund check.  
All items entered on the check will be part of  
the refund.  
Order Complete  
ꢂ This key type is used to fire orders to the  
remote printers when the ORDER CHECK ON  
DEMAND option in the Order Type Setup table  
is used. Any new items that have not yet been  
sent to the order printers will be printed when  
this key is pressed.  
Order Type  
Paid In  
ꢂ Used to override the Order Type setting of the  
user’s Job Code for one order only.  
ꢂ This key type is used to add cash to the drawer  
from sources of income other than a sale.  
Paid Outs  
#1 - #5  
ꢂ These five function keys are used to remove  
cash from the drawer for purposes other than  
to give change for a sale.  
Previous Screen  
Price Change  
ꢂ Returns the display to the previous screen.  
ꢂ This key is used to change a Menu Item’s  
price.  
Print Check  
ꢂ This key type is used to print a copy of the  
guest check to any On Demand printers, and  
ends the current service round.  
Print Journal  
ꢂ Prints the station’s electronic journal.  
Print/Reset Journal ꢂ This function is used to print and reset (clear)  
the station’s electronic journal.  
Recall Check  
ꢂ This key is used to recall checks being tracked  
by the check number.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Recall Check  
ꢂ These four function keys are used to recall  
Order Type #1- #4  
checks of only the specified Order Type.  
Recall Table  
ꢂ This key is used to recall checks being tracked  
by the table number.  
Record Macro  
ꢂ This key type is used to record a sequence of  
keys that can be played back by pressing a  
single button.  
ꢂ Macros recorded using this key are played  
back by pressing the {MACRO} key.  
Re-Order Item  
Report  
ꢂ This key type is used for all-you-can-eat items.  
ꢂ This key type is used as a banner key for one  
of the Report groups.  
Reprint Voucher  
Reset Journal  
ꢂ Used to print another copy of a credit card  
voucher.  
ꢂ Used to reset (clear) the station’s electronic  
journal, deleting all of the current data.  
Revenue Center  
Report  
ꢂ Used to assign one of the Revenue Center  
Reports to the keyboard.  
Revenue Center  
Report NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to print Revenue Center Reports from  
the keyboard.  
ꢂ Index the function number of the report then  
press {REV.~CENTER~REPORT~NLU}.  
Review Check  
Screen Select  
Seat Select  
ꢂ This key type is used to display checks that  
have been closed out.  
ꢂ This key is used to move the display to another  
screen.  
ꢂ This key is used to preset seat numbers for  
use when entering items on checks by seat  
numbers.  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
Key Function  
POS Function Description  
+Seat  
ꢂ Used to increment the current seat number.  
When a new transaction is started, or a check  
is recalled, the current seat number is 1.  
ꢂ Any Menu Items entered will be linked to the  
current seat number selected.  
ꢂ This key type is only used if the Use Seat #'s  
flag is set in the System Configuration table.  
-Seat  
ꢂ Used to decrement the current seat number.  
When a new transaction is started, or a check  
is recalled, the current seat number is 1.  
ꢂ Any Menu Items entered will be linked to the  
current seat number selected.  
ꢂ This key type is only used if the Use Seat #'s  
flag is set in the System Configuration table.  
Select Keyboard  
Sell Media  
ꢂ Applies only to the FS-2700, to change the  
current keyboard level.  
ꢂ This key type is used to sell a form of media,  
usually gift certificates, at the point of sale.  
Spell-It Instr  
ꢂ This key type is used when an instruction  
needs to be printed with a check on the remote  
slip, and a pre-programmed instruction is not  
available.  
Split by Amount  
ꢂ Used to split a single check into multiple  
checks by entering dollar amounts for each  
check.  
Split by Item  
Split by Seat  
Station Report  
ꢂ Used to split a single check into multiple  
checks by tagging items to be split.  
ꢂ Used to split a single check into multiple  
checks by choosing a seat number.  
ꢂ Assigns one of the Station Reports to a key.  
The report will apply to the station on which the  
key is pressed.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Station Report NLU ꢂ Designed primarily for the FS-2700 to print a  
(Number Look Up)  
Station Report from the keyboard.  
ꢂ Index the function number of the report then  
press {STATION~REPORT~NLU}.  
ꢂ The report will apply to the station on which the  
key is pressed.  
Stay Down  
ꢂ Used to set or change the default Menu Item  
size level and/or Meal Period.  
ꢂ Press {STAY~DOWN} then the  
{MEAL~PERIOD~#} or  
{MENU~ITEM~SIZE~#} key wanted. Screen  
prompts to broadcast the selection to other  
stations.  
ꢂ The selection becomes the default Menu Size  
or Meal Period for new checks until a System Z  
report is taken or another selection is made.  
Subtotal  
ꢂ Used prior to paying out a check to consolidate  
like items on the screen.  
∗
Items will consolidate on kitchen printers if  
System Config option Consol Ticket (page 4  
#8) is set.  
ꢂ Can be set as a requirement prior to paying out  
a check with Order Type option Req Subtotal  
(page 3 #2).  
ꢂ If using Promos, when the Order Type option  
Check Promos (page 3 #3) is set, the Subtotal  
key will scan the check for promo menu items.  
System Report  
ꢂ This key type is used to assign one of the  
System Reports to a key.  
System Report  
NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to print a System Report from the  
keyboard.  
ꢂ Select a report from a list that displays when  
the key is pressed, or index the function  
number of the report then press  
{SYSTEM~REPORT~NLU}.  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
Key Function  
POS Function Description  
Table Number  
Table Select  
ꢂ This key is used to assign a table number to a  
check, or change a table number of a check.  
∗
In order to use this key type, the Require  
Table # flag in the Order Type table must be  
set for the current Order Type.  
ꢂ This key is used to preset table numbers for  
use when tracking checks by tables.  
ꢂ A numeric table number is assigned to each  
key. Pressing the key assigns that table  
number to the check.  
Tare  
ꢂ This key is used to enter a tare table for a  
menu item.  
Tax Exempt  
ꢂ This key type is used to remove all sales tax  
from the check. All taxable totals are moved to  
non-taxable totals.  
Tax Exempt  
#1 - #8  
ꢂ These eight function keys are used to remove  
sales tax applied to the specified Tax Table.  
ꢂ Each Menu Item Category is linked to one of  
the eight Tax Tables. When a specific Tax  
Table is exempt, only the sales tax for items in  
that Tax Table are removed.  
ꢂ The taxable totals for the Tax Table are moved  
to non-taxable totals.  
Tip  
ꢂ This key type is used to add a tip or gratuity to  
a check.  
ꢂ To accept the default percentage programmed  
in the System Config Table, press {TIP} then  
{TOTAL}.  
ꢂ To override the default, press {TIP}, enter the  
new $ amount, then press {TOTAL}.  
Tip Payout  
ꢂ This key is used to transfer tips from one User  
report as a TIPS PAID OUT to another User  
report as a TIPS PAID IN.  
ꢂ Index the amount of the Tips being paid out  
and press {TIP~PAYOUT}. At the prompt,  
index the User ID of the employee receiving  
the payout.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Total  
This key is used for several purposes:  
ꢂ End a service round, storing the check and  
leaving it unpaid.  
∗
This is called "Service Totaling" the check.  
The Order Type must be configured to allow  
unpaid checks to be stored in the system in  
order for this use to be applicable.  
∗
ꢂ Finalize an input field, like an Enter key on a  
keyboard.  
∗
For example, enter a number for an amount,  
and then press the {TOTAL} key to indicate  
completion of the entry.  
ꢂ Accept allowable modifiers for a Menu Item.  
∗
An allowable modifier is one that has the  
required quantity set to zero.  
∗
When all modifiers from the Category  
screen are entered, press {TOTAL} to  
indicate the entry is complete.  
Transfer Media  
User Login  
ꢂ This key type is used to transfer media totals  
from one Media Type to another.  
ꢂ This procedure is normally used when a user  
tenders a transaction or transactions using the  
wrong payment type.  
ꢂ This is primarily a FS-2700 feature. It is used  
to accomplish a one touch login feature.  
ꢂ NOTE: A User Login key can be used on the  
FS-3600. However, the One Touch Login is  
better suited to the FS-3600 touch screen.  
User Report  
ꢂ Assigns one of the User Reports to a key.  
ꢂ The report will apply to the User logged into  
the station on which the key is pressed.  
User Report NLU  
(Number Look Up)  
ꢂ Designed primarily for the FS-2700.  
ꢂ Used to print a User Report from the keyboard.  
ꢂ Index the function number of the report then  
press {USER~REPORT~NLU}.  
ꢂ The report will apply to the User logged into  
the station on which the key is pressed.  
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Chapter 1 - FS-3600 Overview  
POS Key Functions - Summary  
Key Function  
POS Function Description  
Video Mode  
# 1 - # 8  
ꢂ These eight function keys are used to set the  
current Kitchen Video System into the  
specified mode.  
ꢂ The KVS receives notification that the video  
mode has been changed and must be capable  
of switching to a new routing system.  
Void  
This key type has several purposes.  
ꢂ Void items from a check.  
∗
Any items that were added in the current  
service round may be removed using this  
key type without any reporting.  
∗
∗
Items from a prior service round that are  
voided will be recorded in the Void file.  
Items voided from a check that has already  
been paid are recorded in the Refund file.  
ꢂ Backspace key to erase numeric entries.  
∗
For example, when signing into the system,  
if an incorrect ID number is entered, press  
the VOID key one time for each incorrect  
digit entered.  
ꢂ Backup key when required modifiers are  
being entered for a Menu Item.  
∗
Pressing the VOID key after a modifier entry  
will remove the modifiers and the primary  
Menu Item and allow the user to start over.  
Void All Items  
ꢂ Using this key removes all items from a check.  
Xfer All Checks  
ꢂ Used to transfer ALL checks from one user to  
another.  
ꢂ This key is used by the server who is taking  
over the checks.  
Xfer Chk From Svr  
ꢂ This key type is used to transfer a check from  
one user to another.  
ꢂ This key type is used by the server who is  
taking over the check.  
ꢂ When a user is giving a check to another  
server, use the {XFER~CHK~TO~SVR} key  
type.  
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POS Key Functions - Summary  
Chapter 1 - FS-3600 Overview  
Key Function  
POS Function Description  
Xfer Chk To Svr  
ꢂ This key type is used to transfer a check to one  
user from another.  
ꢂ This key type is used when the server who  
created the check is giving the check to  
another server.  
ꢂ When a user is taking the check from another  
server, use the {XFER~CHK~FROM~SVR} key  
type.  
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Chapter  
2
Access the  
System  
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POS Key Functions - Summary  
Chapter 2 - Access the System  
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Chapter 2 - Access the System  
Manager Overrides  
2.1 Manager Overrides  
The TEC FS-3600 system has an extensive security system.  
ꢀ
ꢀ
ꢀ
Security levels can be assigned to almost every key type and  
menu choice in the system.  
Access to different function levels are determined by the Security  
levels assigned to each Job Code.  
If an employee attempts using a function for which he has an  
insufficient security setting, a prompt displays:  
Enter approval ID  
•
A keypad will also display for entering the employee ID of a  
user who is allowed to access the function.  
ꢀ
To proceed, index a Manager’s user I.D. and press {ENTER}.  
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Clocking In/Out  
Chapter 2 - Access the System  
2.2 Clocking In/Out  
The FS-3600 has an optional timekeeping function that tracks  
attendance records. The Timekeeping system is used only for the  
purpose of tracking attendance, it does not provide access to POS  
operations.  
2.2.1 Clock In  
Notes  
ꢀ
The options for using the Timekeeping system are determined by  
employee in the User Setup Table.  
•
Required Clock-In – If YES, this user cannot log in to the  
system without first clocking in.  
•
Clock-In Only – If YES, this user cannot log in to the system  
at all. This option is commonly used for kitchen employees  
who do not enter guest checks.  
Procedure  
1. Index employee I.D.#.  
2. Press {CLOCK~IN/OUT}.  
•
If more than one Job Code is assigned to the employee,  
options will display for choice.  
•
Touch the button of the Job Code wanted.  
3. Receipt printer prints the employee’s name, Job Code clocked  
in, the time and date.  
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Chapter 2 - Access the System  
Clocking In/Out  
2.2.2 Clock Out  
Notes:  
ꢀ
Employees will be required to Declare Tips when clocking out if  
their Job Code has TIPPED set to YES.  
ꢀ
A minimum declared tip entry can be required by setting option  
MIN TIP in the System Config. Table to the minimum wanted.  
Procedure  
1. Index employee I.D.#.  
2. Press {CLOCK~IN/OUT}.  
•
•
If prompted, index amount of cash tips, press {ENTER}.  
If prompted NOT ENOUGH TIPS, index manager I.D. # and  
press {ENTER}.  
3. Receipt printer prints a clock out report with the employee’s  
name, Job Code, time/date and the total hours worked both for  
this shift and this week.  
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Login/Logout  
Chapter 2 - Access the System  
2.3 Login/Logout  
Logging into the system allows access, as the user’s security level  
permits, to guest check handling and Manager Mode.  
NOTES  
ꢀ
ꢀ
An employee can be logged into one station at a time.  
Only one employee can be logged into a station at one time, and  
that user’s security level determines what functions are  
accessible.  
•
An AUTO LOGOUT function can be set for a Job Code  
which will automatically log the user out and return to the  
Job Code’s default screen after a check service round is  
completed.  
•
An option in System Config, POS AUTOLOGOUT will  
automatically log the user out if a station is not active after a  
set amount of minutes.  
ꢀ
If the employee is required to Clock In (for time and attendance  
tracking), the Job Code entered during the clock in will also be  
used for the Log In.  
ꢀ
ꢀ
ꢀ
ꢀ
An employee’s shift begins when a login is done, and continues  
until that employee’s User Report is cleared.  
A Job Code can be set up to require a bank loan function when  
an employee logs in with the REQUIRE LOAN flag.  
A password can be assigned to an employee in the User Setup  
Table that must be used each time the employee logs in.  
The One-Touch feature displays a User’s name on a screen  
button which is pressed to login the user.  
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Chapter 2 - Access the System  
Login/Logout  
2.3.1 Login  
Procedure  
1. Index employee I.D. #.  
2. Press {LOGIN/LOGOUT}.  
3. If prompted, index the user’s password and press {TOTAL}.  
4. If prompted, select the Job Code for this shift.  
5. If the Job Code requires a Bank Loan, select {LOAN}.  
•
•
Index the amount of the loan and press {ENTER}.  
Press {YES} to confirm the amount.  
2.3.2 Logout  
NOTE: This procedure is not necessary if the Job Code is set for  
Auto Logout, or if another user logs into the workstation.  
Procedure  
1. Index {0} and press {LOGIN/LOGOUT}.  
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Login/Logout  
Chapter 2 - Access the System  
2.3.3 One-Touch Login  
NOTES  
ꢀ
This feature is used to create keys on the screen which  
employees press to login.  
ꢀ
To set up this feature:  
•
•
•
Set the ONE TCH LOGIN option in the User Setup Table to  
YES for the employee(s).  
Set the ONE TCH LOGIN option in the Station Setup Table  
for each workstation to have this feature.  
The default screen for the station will display buttons for  
each employee who has a current open shift.  
Procedure  
1. Press the key with the employee’s name.  
•
The employee is logged in.  
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Chapter  
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Guest Check  
Functions  
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New Guest Checks  
Chapter 3 - Guest Check Functions  
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Chapter 3 - Guest Check Functions  
New Guest Checks  
3.1 New Guest Checks  
ꢀ
Guest Check Numbers  
•
•
Guest checks are assigned a check number by the system.  
Blocks of check numbers are allocated to each workstation,  
so the range of check numbers will always be the same for  
each workstation.  
ꢀ
Auto Create / Auto Recall Modes  
After an employee has logged into the system, the workstation is  
in one of two check modes. The AUTO CREATE setting in the  
Job Code Setup table for the employee determines the mode.  
•
AUTO CREATE set to YES  
The workstation automatically allocates the next check.  
AUTO CREATE set to NO  
∗
•
∗
Sets the workstation for this employee to RECALL  
MODE.  
∗
This should be used only when the server is responsible  
for recalling and tendering checks started by other  
servers.  
∗
Example: The server is the cashier for a dual drive-thru.  
ꢀ
ꢀ
Guest Check Prompts  
•
Required prompts can be for a table number, the number of  
guests in the party, and an order/tent number.  
Ending a Service Round  
•
•
A service round begins when a check is created or recalled.  
The service round is completed when the check clears the  
screen by the server pressing {TOTAL} or  
{PRINT~CHECK}, or when the check is tendered with a  
{MEDIA} key.  
∗
If a media is used to partially tender a check, the service  
round will end using {TOTAL}.  
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New Check Prompts  
Chapter 3 - Guest Check Functions  
3.2 New Check Prompts  
All checks are tracked by a system-assigned check number. In  
addition, other check information can be required and attached to the  
check. These options are Table Number, number of guests, and an  
order/tent number.  
3.2.1 Table Number  
ꢀ
A table number can be required for the Order Type by the REQ  
TABLE flag in the Order Type Table. The Order Type of the  
check is determined by the Job Code of the User logged in.  
•
This setting requires a Table number entry before the check  
is sent.  
∗
Table number entry is not required if immediately paying  
out the check.  
•
An additional setting, PROMPT TABLE in the Station Setup  
Table, can require a Table number entry before a menu item  
is entered.  
∗
With this option set, the table number entry is required if  
immediately paying out the check.  
ꢀ
When a table number is assigned to a check, it can be recalled  
by table number as well as the check number.  
Make sure the {TABLE~#} key is placed on a screen with a keypad.  
And, a screen select key can be used to display it before a menu item  
screen so the entry can be made before ending the service round.  
Procedure  
1. Index the table number for this order.  
•
Press {TABLE~#}.  
Table Select Preset Key  
Table numbers can be assigned to checks with a {TABLE~SELECT}  
key. Table numbers are pre-assigned to the key and are usually  
arranged on a screen to represent the layout of the restaurant.  
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Chapter 3 - Guest Check Functions  
New Check Prompts  
3.2.2 Guest Count  
ꢀ
A guest count can be required for the Order Type by the REQ  
GUEST CNT flag in the Order Type Table. The Order Type is  
determined by the Job Code of the User logged in.  
•
This setting requires a guest count entry before the check is  
sent.  
•
An additional setting, PROMPT # GUEST in the Station  
Setup Table, can require a guest count entry before a menu  
item is entered.  
ꢀ
ꢀ
A default entry can be assigned to an Order Type using the  
DEFAULT GUEST COUNT flag in the Order Type Table, so the  
server does not have to make an entry.  
This key type does not apply if the workstation is set up to track  
check cover by Meal Count rather than Guest Count. That  
option is GUEST CNT in the Station Setup Table.  
Make sure the {GUEST} key is placed on a screen with a keypad. A  
screen select key can be used to display this key before menu items  
can be entered.  
Procedure  
1. Index the number in the party for this guest check.  
•
Press {GUESTS}.  
OR  
1. Press {GUESTS}.  
2. Screen prompts: Enter guest count  
3. Index the number in party and press {TOTAL}.  
4. To accept the default guest count, press {TOTAL} without  
entering a number first.  
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New Check Prompts  
Chapter 3 - Guest Check Functions  
3.2.3 Order Type  
ꢀ
ꢀ
All checks must be assigned to an Order Type. Most Job Codes  
will be assigned a default Order Type. Or, the user can be  
prompted to enter the Order Type for each guest check.  
An Order Type can be required as an entry for a particular work-  
station.  
•
The DEFAULT ORDER TYPE in the Job Code Table for the  
employee’s Job Code must be set to NONE (press the  
CLEAR key).  
ꢀ
An entry for the Order Type must be completed before a menu  
item can be entered on the check.  
Procedure  
1. Before entering a menu item, press an {ORDER~TYPE} key for  
this check.  
•
Pressing an {ORDER~TYPE} key will also override a default  
Order Type assigned to the Job Code for one order only.  
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Chapter 3 - Guest Check Functions  
New Check Prompts  
3.2.4 Order Number  
ꢀ
ꢀ
Order numbers are also known as TENT numbers. They can be  
used when pre-numbered order cards are given to guests to  
place on the table so food can be delivered to the correct table.  
An Order Number can be required for checks of a certain Order  
Type by setting the PROMPT ORD NUM flag in the Order Type  
Table.  
ꢀ
ꢀ
When Order Number is required for a check, a prompt will  
automatically display when the service round is completed.  
When the REQ TABLE flag in the Order Type table is YES, the  
PROMPT ORD NUM flag does not function.  
Procedure  
1. Enter menu items on to the check.  
2. End the service round by pressing {TOTAL}, {PRINT~CHECK}  
or a {MEDIA} key.  
3. Prompt line displays message:  
Enter order number  
4. Index the order number on the keypad and press {ENTER}.  
5. The service round is completed.  
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New Check Prompts  
Chapter 3 - Guest Check Functions  
3.2.5 Override Meal Period  
Meal Periods are set up by time for each day of the week in the Meal  
Period Setup table. The current setting can be overridden for the  
current check only or for all checks until the System Z report is done.  
The change can affect one terminal or all terminals.  
For One Check Only  
1. Press a {MEAL~PERIOD} key which has been set for the Meal  
Period wanted for this check.  
•
The override setting reverts back to the preset Meal Period  
after the check is sent.  
For All Checks Today  
1. Press {STAY~DOWN}.  
2. Press the {MEAL~PERIOD~#} key wanted.  
3. Screen prompts:  
Broadcast changes?  
1 – Yes, 0 - No  
4. Press {YES} for the change to be effective at all stations in the  
system.  
Press {NO} for the change to affect this station only.  
•
The override setting will be effective until the Meal Period is  
changed again, or until the next System Z report is done.  
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Chapter 3 - Guest Check Functions  
New Check Prompts  
3.2.6 Add Guest Information  
An 8-character field can be added to a check using the GUEST INFO  
field in the Order Type Table.  
ꢀ
The information entered is saved with the check. It prints on the  
remote kitchen slip and the guest receipt.  
ꢀ
When the check is recalled using {RECALL~CHECK}, the  
information entered displays on the check’s button.  
Procedure  
1. Press an {ORDER~TYPE} key which has GUEST INFO flag  
turned on.  
2. Keyboard displays. Enter up to 8-characters of Guest  
Information for this check.  
3. Press {ENTER}.  
4. Enter menu items.  
Add Extra Guest Information  
This option is available if the Add Guest Information feature is being  
used. It allows four lines of Guest Information to be entered in  
addition to the 8-character field.  
•
•
To use, turn on the EXTRA GUEST INFO flag in the Order  
Type Table.  
The Extra Guest Information entry prints on the guest receipt  
but not the remote kitchen slip.  
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Entering Menu Items  
Chapter 3 - Guest Check Functions  
3.3 Entering Menu Items  
Menu items can be entered after any new-check prompts have been  
satisfied.  
Screens may be organized by Menu Category, with a “main” order  
entry screen containing screen select buttons that display each  
menu item within that Category. An example would be a screen with  
buttons for Soup/Salads, Apps, Entrees, Desserts, and Beverages.  
3.3.1 Preset Menu Item  
1. Press the {MENU~ITEM} key for the item wanted.  
2. If prompted, index a Manager Code and press {ENTER}.  
3. The menu item is added to the check.  
3.3.2 More than One Preset Item  
1. Index the quantity of the item wanted, using a numeric keypad.  
2. Press the {MENU~ITEM} key for the item.  
•
If the quantity entered exceeds the HALO setting for the  
item, message displays:  
Amount too large  
3.3.3 Menu by PLU #  
1. Index the PLU # of the item wanted, using a numeric keypad.  
2. Press {ENTER~PLU}.  
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Chapter 3 - Guest Check Functions  
Entering Menu Items  
3.3.4 Open Priced Menu Item  
An open priced Menu Item is one that has the flag OPEN PRICE in  
the Menu Setup table to YES. If the flag PREFIX PRICE is set to  
YES, the price is entered prior to entering the item.  
With PREFIX PRICE to Yes  
1. Index the price for this item.  
2. Press the {MENU~ITEM} key for the Open Priced Menu Item.  
With PREFIX PRICE to No  
1. Press the {MENU~ITEM} key for the Open Priced Menu Item.  
2. Screen prompts:  
Enter sales price  
3. Index the price for this item and press {TOTAL}.  
3.3.5 Scalable Menu Item  
Use the SCALEABLE flag in the Menu Table to set an item as  
requiring a weight entry.  
Procedure  
1. Press the preset {MENU~ITEM}.  
2. If a scale is connected to the FS-3600, the weight will be entered  
from the scale.  
3. If a scale is not connected, prompt will display:  
Enter weight  
4. Index the number of pounds of the item using the keypad which  
automatically displays.  
5. Press {ENTER}.  
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Entering Menu Items  
Chapter 3 - Guest Check Functions  
3.3.6 Enter Modifiers With Forced Display  
A modifier can only be entered on a check following a Menu Item.  
The number of items that may be entered from a modifier screen is  
set in the Menu Setup Table.  
Procedure  
1. Press the {MENU~ITEM} key for the item wanted.  
•
It is added to the check.  
2. A list of modifiers display. Press a key to choose a modifier.  
The modifier screen will clear according to its setting in the Menu  
Item’s programming.  
•
•
•
If this Forced Display allows one selection, the screen will  
clear after one choice is made.  
If this Forced Display allows more than one selection, the  
screen will clear after that number of choices is made.  
If there is no limit to the number of selections from the  
Forced Display, a {TOTAL} key should be on the screen to  
indicate all wanted choices have been made.  
3. When all choices are made from the Forced Display(s), the  
screen returns to the one from which the Menu Item was  
entered.  
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Chapter 3 - Guest Check Functions  
Entering Menu Items  
3.3.7 Enter Modifiers With Special Instructions  
If a Menu Item’s Category has the USAGE field set to Special  
Instructions, the item can be used as a modifier but preset on the  
screen rather than be included on a Forced Display.  
Procedure  
1. Enter the primary {MENU~ITEM}.  
2. Press the preset special instruction {MENU~ITEM}.  
•
Special Instruction items cannot be entered on a check  
before a primary Menu Item is entered.  
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Entering Menu Items  
Chapter 3 - Guest Check Functions  
3.3.8 Enter Modifiers With Spell-It Instructions  
The server types Spell-It Instructions when a Menu Item needs a  
modifier which is not programmed.  
•
•
Spell-It Instructions can only be entered on a check after a  
Menu Item has been entered.  
The modifier entered with Spell-It Instructions is not retained  
with the check so it does not print on the guest receipt.  
Procedure  
1. Enter the Menu Item.  
2. Press {SPELL~IT~INSTR}.  
3. Type a modifier, up to 18 alphanumeric characters.  
4. Press {ENTER}.  
•
The entry will print on remote printers following the Menu  
Item.  
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Chapter 3 - Guest Check Functions  
Entering Menu Items  
3.3.9 Enter Items by Seat Numbers  
Seat numbers enable items on the check to be sorted and printed on  
the remote printers by table position. Entering checks by seat  
numbers is also very helpful when splitting the check into separate  
checks for payment.  
ꢀ
To use Seat numbers for sorting on remote printers, the following  
options should be set:  
•
The option USE SEAT # in the System Config Table must be  
YES.  
•
The option in System Config Table to SORT ORDERS  
should be set to the Seat Number option.  
With +SEAT and –SEAT  
Procedure  
1. When using seat numbers, the system assigns the current seat  
number to 1. The next menu item entered will be assigned to the  
current seat number.  
•
Use the {+~SEAT} to change the seat number from 1 if  
necessary.  
2. Enter the menu item(s) for this seat number.  
3. Use the {+~SEAT} and {-~SEAT} keys to change the seat  
number as needed for the next menu item(s).  
4. Enter the menu items(s) for this seat number.  
5. Continue until all items are entered on the check.  
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Entering Menu Items  
Chapter 3 - Guest Check Functions  
With Seat Select  
{SEAT~SELECT} presets seat numbers on the screen. Each preset  
key is programmed with a specific seat number.  
Procedure  
1. Press {SEAT~SELECT~#}.  
2. Enter menu item(s).  
3. Continue until all items are entered.  
Change Seat Number  
Procedure  
1. Enter items, assigning seat numbers, or enter all items with the  
default seat number of 1.  
2. Press {CHANGE~SEAT}.  
3. A change seat number screen displays.  
4. Use the up and down arrow keys to highlight an item to change.  
•
Highlighting a primary Menu Item automatically highlights the  
item’s modifiers.  
5. Index the new seat number for the item and press {SEAT}.  
6. Continue until all items wanted are reassigned to the correct seat  
number.  
7. Press {DONE}.  
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Chapter 3 - Guest Check Functions  
Entering Menu Items  
3.3.10 Enter by Menu Item Size  
Menu Item Size Levels are used for ordering Menu Items, such as  
soft drinks, which come in different sizes.  
ꢀ
Two ways to enter a different size menu item:  
•
Press the {MENU~ITEM~SIZE~#} key prior to the first  
modifier item in order to change its size level. Example:  
∗
{MENU~ITEM~SIZE~2} then {F.FRIES}.  
•
Press a preset menu item of a certain size.  
ꢀ
When ordering priced modifiers through Forced Displays, an  
option STAYDOWN SIZE in the Menu Table can be set so the  
size level remains the same until all modifiers from the Forced  
Display are entered.  
Sample Procedure  
1. Press a menu item, for example: {BURGER}.  
2. A Forced Display gives choice of {MED~FRIES} (size 2 in this  
example) or {LGR~FRIES}(size 3).  
•
•
Enter MED FRIES  
The STAYDOWN SIZE is set to YES in the Menu Table.  
3. The next Forced Display shows choice of soft drinks and  
{MENU~ITEM~SIZE~#} keys for each price size.  
•
•
Select a soft drink. The size will default to Menu Item Size 2.  
Or, to order a Size 3 soft drink, press the  
{MENU~ITEM~SIZE~#} key, then select the soft drink  
wanted.  
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Check Corrections Before Sending  
Chapter 3 - Guest Check Functions  
3.4 Check Corrections Before Sending  
3.4.1 Remove Items from Checks  
Remove Last Item  
1. Enter menu items.  
2. Press {LAST~ITEM~VOID}.  
3. The menu item is removed from the check.  
Remove One Item  
ꢀ
Before an item has been sent/stored, the security level in the  
Function Setup table only applies if the option SEC EC VOID in  
the System Config. table is set (page 10 #1).  
ꢀ
After a menu item has been sent/stored and the check recalled,  
the {VOID} key can only be used according to the security level  
set in the Function Setup table.  
Procedure  
1. Enter menu items.  
2. Press {VOID}. A VOID screen displays.  
3. If prompted, index a Manager Code and press {TOTAL}.  
4. Use the up and down arrow keys to highlight the item to be  
removed from the check.  
•
Highlighting a primary Menu Item automatically highlights the  
item’s modifiers.  
5. Press {TAG}. A + symbol displays to the right of the item’s  
price.  
•
If an item is tagged in error, press {TAG} again.  
6. When all items to be removed have been tagged, press {VOID}.  
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Chapter 3 - Guest Check Functions  
Check Corrections Before Sending  
Remove All Items Before Sending  
After a menu item has been sent to remote printers, the  
{VOID~ALL~ITEMS} key can only be used according to the security  
level set in the Function Setup table.  
Procedure  
1. Enter menu items.  
2. Press {VOID~ALL~ITEMS}.  
•
The entire check is voided.  
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Check Corrections Before Sending  
3.4.2 Add a Modifier  
Chapter 3 - Guest Check Functions  
1. Enter menu items with modifiers.  
2. Press {CHANGE~MODIFIER}.  
3. Use the up and down arrow keys to highlight the menu item and  
its modifiers.  
4. Press {SPC~INST}.  
•
Buttons display for each Special Instruction designated  
menu category.  
5. Touch the button for the category wanted.  
Modifiers in that category display.  
6. Touch a modifier. It is added to the menu item.  
The display returns to previous screen.  
•
•
3.4.3 Delete a Modifier  
NOTE: A required modifier cannot be deleted.  
1. Enter menu items with modifiers.  
2. Press {CHANGE~MODIFIER}.  
3. Use the up and down arrow keys to highlight the menu item and  
its modifiers.  
4. Press {CHANGE~MODIF}.  
5. Use the up and down arrow keys to highlight the modifier.  
6. Press {DELETE}.  
7. Press {DONE} when all changes are made.  
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Chapter 3 - Guest Check Functions  
Check Corrections Before Sending  
3.4.4 Replace a Modifier  
1. Enter menu items with modifiers.  
2. Press {CHANGE~MODIFIER}.  
3. Use the up and down arrow keys to highlight the menu item and  
its modifiers.  
4. Press {CHANGE~MODIF}.  
5. Use the up and down arrow keys to highlight the modifier to be  
replaced.  
6. Press {CHANGE~MODIF}.  
•
The forced display from which the modifier was entered  
displays.  
7. Select the correct modifier.  
8. Press {DONE} when all changes are made.  
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Send Items to Remote Printers  
Chapter 3 - Guest Check Functions  
3.5 Send Items to Remote Printers  
3.5.1 Printer Mode Options  
When items are sent to print at the remote printers depends on the  
setting of the MODE option in the Station Printer Setup Table.  
ꢀ
Printers can be set up for modes in Station Printer Setup as  
follows:  
•
•
Immediate – prints each line as it is entered on to the check.  
By Round – prints items entered in this round when the  
service round is ended with {TOTAL}, {PRINT~CHECK} or  
a {MEDIA} key.  
•
•
On Demand – prints items entered this round only when the  
{PRINT~CHECK} key is pressed.  
∗
This option is more commonly used for guest receipt  
printers.  
Video – sends each line to a video controller as it is entered  
on to the check.  
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Chapter 3 - Guest Check Functions  
Send Items to Remote Printers  
3.5.2 Send One Remote Slip from Multi Checks  
This feature allows remote orders to be grouped from different guest  
checks into a single remote order. Set the following options to use  
this feature:  
ꢀ
The {HOLD} key type is used to prompt the server to hold  
remote printing.  
•
When the server’s response is Yes, items from the current  
check are held.  
•
When the server’s response is No, items from the different  
checks print as a single order.  
ꢀ
LAST TICKET field in the Station Setup Table sets the default for  
the {HOLD} key to None, Yes or No.  
•
{HOLD} is a toggle key. This setting decides what the initial  
answer is. The key toggles between Yes and No with each  
depression.  
Procedure (Sample)  
This sample procedure uses the setting of the LAST TICKET field as  
Yes and combines two guest checks on the remote printer(s).  
1. Enter items for first guest check.  
2. Press {HOLD}.  
3. Screen prompts:  
Hold Order: Yes  
•
YES prevents this order from printing on the remote  
printer(s) this round.  
4. End service round by pressing {PRINT~CHECK}, {TOTAL} or  
{MEDIA}.  
5. Check clears to the server’s default screen.  
6. Enter items for the second guest check.  
7. Press {HOLD}.  
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Send Items to Remote Printers  
Chapter 3 - Guest Check Functions  
8. Screen prompts:  
Hold Order:  
Yes  
9. This time – press {HOLD} again to change to response to No.  
•
NO will send this check’s and the previous check’s items to  
the remote printer(s) this round.  
10. End service round by pressing {PRINT~CHECK}, {TOTAL} or  
{MEDIA}.  
11. Both checks print to the remote kitchen printer as a single order.  
•
The check number of the last check prints on the header.  
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Chapter 3 - Guest Check Functions  
Send Items to Remote Printers  
3.5.3 Send Multi Remote Slips from One Check  
The ORD CHECK ON DMD (Order Check on Demand) setting in the  
Order Type Table can be used to print items from the same check on  
remotes when the {ORDER~COMPLETE} key is pressed.  
ꢀ
This option allows orders to be prepared for multi-person orders  
but on only one check.  
ꢀ
With this option set, no Menu items of this Order Type will print  
to the kitchen printers unless {ORDER~COMPLETE} is pressed.  
Procedure  
1. Enter menu items for first remote order.  
2. Press {ORDER~COMPLETE}.  
•
•
The order remains on the screen.  
The items entered this round print on the remote printer(s).  
3. Enter menu items for the next remote order.  
4. Press {ORDER~COMPLETE}.  
5. Continue entering items and pressing {ORDER~COMPLETE} until  
all remote orders are entered.  
6. Press key to end order entry, {PRINT~CHECK}, {TOTAL} or a  
{MEDIA} key.  
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End Service Round  
Chapter 3 - Guest Check Functions  
3.6 End Service Round  
Ending the service round sends menu items to kitchen printers (if  
they have not already been printed) and clears the check from the  
screen.  
ꢀ
If the flag in the Order Type Table, STORE OPEN CHECK is NO  
for the check’s Order Type, the service round can only be  
finalized by tendering the check with a {MEDIA} key.  
Procedure  
1. Enter all items for this service round.  
2. Complete any required prompts (i.e. Table #, # Guest, Order #).  
3. End the service round by pressing one of the following key types.  
•
{TOTAL}  
∗
∗
∗
Sends menu items entered this round to remote printers.  
Clears the check from the screen.  
Prints the guest receipt if PRINT CHECK/ROUND in the  
Order Type Table is YES.  
∗
Check remains open.  
•
•
{PRINT~CHECK}  
∗
∗
∗
∗
Sends menu items entered this round to remote printers.  
Clears the check from the screen.  
Prints the guest receipt.  
Check remains open.  
{MEDIA}  
∗
∗
∗
Sends menu items entered this round to remote printers.  
Clears the check from the screen.  
Prints the guest receipt if PRINT CLOSED CHECK  
option in the Order Type Table is YES.  
Closes the check.  
∗
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Chapter 3 - Guest Check Functions  
Recall a Check  
3.7 Recall a Check  
ꢀ
The RECALL OTHER USER CHECK field in the Job Code Table  
can be set to allow users such as cashiers to recall checks  
entered by other employees.  
ꢀ
Checks can only be opened at one workstation at a time.  
3.7.1 By Check Number  
Checks with Order Types requiring a table number can also be  
recalled by check number.  
Using the Number Pad  
1. Using the number pad, index the check number.  
2. Press {RECALL~CHECK}.  
Using List of Open Checks  
1. Press {RECALL~CHECK}.  
2. A list of all open checks accessible by this server displays.  
3. Press the key of the check wanted to recall.  
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Recall a Check  
Chapter 3 - Guest Check Functions  
3.7.2 By Table Number  
Using the Number Pad  
1. Using the number pad, index the table number.  
2. Press {RECALL~TABLE}.  
Using List of Open Checks  
1. Press {RECALL~TABLE}.  
2. A list of all open checks accessible by this server displays.  
3. Press the key of the table wanted to recall.  
•
If the table has separate checks a list of each check will  
display. Press the key of the separate check wanted.  
3.7.3 Recall by Order Type  
1. Press {RECALL~ORDER~TYPE~#} of the Order Type wanted.  
2. A list of all open checks accessible by this server displays.  
3. Index the number of the check wanted.  
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Chapter 3 - Guest Check Functions  
Recall a Check  
3.7.4 Recall Table with Separate Checks  
1. Use either the number pad or the list of checks to recall the  
table.  
2. List of separate check numbers display.  
3. Touch the button of the check wanted.  
3.7.5 Recall With a Bar Code Scanner  
If the workstation is connected to a bar code scanner and bar codes  
are being printed on the guest checks, scan the guest check.  
3.7.6 Recall with Dual Drive Thru  
A Dual-Drive Thru application uses two options:  
ꢀ
The MONITOR STATION field in the Station Setup Table  
enables a workstation’s orders of a certain Order Type to be  
recalled at another specific station.  
•
Example: Drive Thru Order Taker #1 can forward orders to  
Drive-Thru Cashier #1. Drive Thru Order Taker #2 can  
forward orders to Drive Thru Cashier #2.  
ꢀ
The {RECALL~OT#} key type which is used to recall checks of a  
specific order type.  
Example  
1. Order is entered at Drive Thru Order Taker Station.  
2. Cashier at Drive Thru Cashier Station presses {RECALL~OT}  
key programmed for an Order Type named DRIVE THRU.  
3. Orders display on Drive Thru Cashier Station in the order they  
were entered. First order is in upper left corner of window.  
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Split a Check  
Chapter 3 - Guest Check Functions  
3.8 Split a Check  
Only items that have been sent can be split into separate checks.  
3.8.1 Split By Item  
Procedure  
1. Recall the check.  
2. Press {SPLIT~BY~ITEM}.  
3. Screen prompts:  
Enter number of checks  
4. Index the number of new checks to create from this check and  
press {ENTER}.  
•
A split check screen displays.  
5. Use the up and down arrow keys to highlight an item to go to the  
first new check.  
•
Highlighting a primary Menu Item automatically highlights the  
item’s modifiers.  
6. Press {TAG}. A + symbol displays to the right of the item’s  
price.  
•
If an item is tagged in error, press {TAG} again.  
7. Continue tagging items until all items for the first new check are  
done.  
8. Press {SPLIT~BY~ITEM}.  
9. Continue steps #6 – #9 until the last new check is split.  
10. A list of the new check numbers display.  
•
To print one check, touch the button of the check and press  
{PRINT}.  
•
To print all the new checks, press {PRINT}.  
11. Press {DONE} to exit the split check screen.  
12. End the service round by pressing {MEDIA}, {PRINT~CHECK}  
or {TOTAL}.  
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Chapter 3 - Guest Check Functions  
Split a Check  
3.8.2 Split by Seat Number  
To split checks into separate checks using {SEAT~NUMBER}  
requires the option USE SEAT # in the System Config Table be set  
YES.  
Procedure  
1. Recall the check.  
•
If seat numbers were not entered prior to sending the check  
(i.e. all items are assigned to seat #1), items can be  
reassigned using the {CHANGE~SEAT} key (see procedure  
on page 3-16).  
2. Press {SPLIT~BY~SEAT}.  
3. Screen prompts: Enter number of checks  
4. Index the number of new checks to create from this check and  
press {ENTER}.  
•
A list of new check numbers display across the top of the  
screen.  
•
Below the check buttons display a list of the seat numbers  
entered on the check.  
5. Touch a check button, and then touch each of the seats that  
should be split to this check.  
6. Continue until all seats have been assigned to the correct check.  
7. Press {SPLIT}.  
8. A list of the new check numbers display.  
•
To print one check, touch the button of the check and press  
{PRINT}.  
•
To print all the new checks, press {PRINT}.  
9. Press {DONE} to exit the split check screen.  
10. End the service round by pressing {MEDIA}, {PRINT~CHECK}  
or {TOTAL}.  
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Split a Check  
Chapter 3 - Guest Check Functions  
3.8.3 Split By Amount  
Procedure  
1. Recall the check.  
2. Press {SPLIT~BY~AMOUNT}.  
3. Screen prompts:  
Enter number of checks  
4. Index the total number of checks to create from this check and  
press {ENTER}.  
5. Index the amount for the first check and press {ENTER}.  
•
•
Continue entering the amount for each check.  
When there is one check remaining, the system puts the  
balance on it (the last check).  
6. The system displays buttons for each resulting check.  
•
The first (original) check contains all the menu items, tax and  
gratuity and shows the total amount that was transferred.  
•
Each new check contains an item “Bal Xfer” and the amount  
transferred to it from the original check.  
7. Press {PRINT} to print each check, or press {DONE} to exit the  
function.  
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Chapter 3 - Guest Check Functions  
Transfer a Guest Check  
3.9 Transfer a Guest Check  
3.9.1 Transfer to a Server  
This procedure is done by the server who created the check.  
Procedure  
1. Recall the check. Should be done by the server responsible for  
the check or a manager.  
2. Press {XFER~CHK~TO~SVR} key.  
3. Screen prompts:  
Enter ID  
4. Index the I.D. number of the server the check is being  
transferred to.  
5. If the default Order Type for the new server requires a table  
number and the check does not have one assigned, screen  
prompts:  
Enter table number  
6. Index the table number on the keypad which automatically  
displays and press {ENTER}.  
7. If the default Order Type for the new server requires a # of guest  
entry and the check does not have one assigned, screen  
prompts:  
Enter guest count  
8. Index the number of guests and press {ENTER}.  
9. Press the {TOTAL} key the end the procedure. Check is  
transferred.  
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Transfer a Guest Check  
Chapter 3 - Guest Check Functions  
3.9.2 Transfer from a Server  
This procedure is used by the new server, who takes the check from  
the server/bartender who created it.  
Procedure  
1. Press {XFER~CHK~FROM~SVR} key.  
2. Screen prompts:  
Enter check number  
3. Index the check number being picked up, using the keypad  
which automatically displays, and press {ENTER}.  
4. If the default Order Type for the new server requires a table  
number and the check does not have one assigned, screen  
prompts:  
Enter table number  
5. Index the table number on the keypad which automatically  
displays and press {ENTER}.  
6. If the default Order Type for the new server requires a # of guest  
entry and the check does not have one assigned, screen  
prompts:  
Enter guest count  
7. Index the number of guests and press {ENTER}.  
8. Press the {TOTAL} key the end the procedure. Check is  
transferred.  
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Chapter 3 - Guest Check Functions  
Transfer a Guest Check  
3.9.3 Transfer all Checks  
This procedure is used by the server who takes all open checks from  
the server/bartender who created them.  
Procedure  
1. The server picking up the checks should be logged in to the  
station.  
2. Press {XFER~ALL~CHKS} key.  
3. Screen prompts:  
Enter ID  
4. Index the user I.D. of the server/bartender to whom the checks  
are currently assigned.  
5. Press {ENTER}.  
6. Each check briefly displays on the screen. All checks from the  
originating server are transferred.  
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Combine Checks  
Chapter 3 - Guest Check Functions  
3.10 Combine Checks  
3.10.1 Combine Stored Checks  
This procedure combines two or more checks that have already  
been stored into one check.  
1. Recall the first check.  
2. Press {ADD~CHECK}.  
3. Screen displays check numbers for this server’s checks.  
4. Press the button of the check number to add to the current  
check.  
•
Items from the check number entered are added to the first  
check.  
5. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Chapter 3 - Guest Check Functions  
Combine Checks  
3.10.2 Add New Check to Stored Check  
This procedure is used to add the current check to a stored check.  
The current check can be a new check (in the first service round).  
1. Enter items for a new check, or recall a stored check.  
2. Press {ADD~TO~CHECK}.  
3. Screen displays check numbers for this server’s checks.  
4. Press the button of the check number that the current check will  
be combined with.  
•
Items from the current check are added to the check number  
entered. That check now displays on the screen.  
5. Repeat steps 2 – 5 as needed to combine more checks.  
6. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
3.10.3 Add to Stored Check by Order Type  
This procedure is identical to using {ADD~TO~CHECK} except it  
restricts the choices to the server’s open checks of a certain Order  
Type. The current check can be new (in the first service round).  
1. Enter items for a new check, or recall a stored check.  
2. Press {ADD~TO~CHK~OT#}.  
3. Screen displays check numbers for this server’s checks.  
4. Press the button of the check number that the current check will  
be combined with.  
•
Items from the current check are added to the check number  
entered. That check now displays on the screen.  
5. Repeat steps 2 – 5 as needed to combine more checks.  
6. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Combine Checks  
Chapter 3 - Guest Check Functions  
3.10.4 Add New Check to Stored Check with Table #  
This procedure is identical to using {ADD~TO~CHECK} except it is  
used on checks with assigned table numbers. The current check  
can be new (in the first service round).  
1. Enter items for a new check, or recall a stored check.  
2. Press {ADD~TO~TABLE}.  
3. Screen displays table numbers for this server’s checks.  
4. Press the button of the table number that the current check will  
be combined with.  
•
If there are separate checks for the table, the screen will  
display a list of the checks. Touch the check wanted.  
•
Items from the current check are added to the check of the  
table number entered. That check now displays on the  
screen.  
5. Repeat steps 2 – 5 as needed to combine more checks.  
6. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Chapter 3 - Guest Check Functions  
Combine Checks  
3.10.5 Combine Stored Checks to One Table  
This procedure is identical to using {ADD~TO~TABLE} except it  
depends on ONE CHK/TBL in the System Setup/System Config.  
Table (page 4 #2).  
•
•
YES will add items from both checks to the resulting check.  
NO will add a separate check to the table number.  
ONE CHK/TBL set to NO  
1. Enter items for a new check, or recall a stored check.  
2. Index the table number of the check to which the current check  
will be combined.  
3. Press {TABLE~#}.  
•
The current check becomes a separate check for that table.  
ONE CHK/TBL set to YES  
1. Recall a stored check.  
2. Index the table number of the check to which the current check  
will be combined.  
3. Prompt line displays message:  
Change table?  
4. Press YES.  
5. Screen displays a message “Check still opened” then prompts:  
Add Check?  
6. Press YES.  
•
Items from the current check are added to the check number  
entered. That check now displays on the screen.  
7. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Check Adjustments  
Chapter 3 - Guest Check Functions  
3.11 Check Adjustments  
3.11.1 Void Items on Stored Checks  
Remove Single Items  
The same procedure is used to void items before or after sending.  
After a menu item has been sent/stored and the check recalled, the  
{VOID} key can only be used according to the security level set in  
the Function Setup table.  
1. Recall the check.  
2. Press {VOID}.  
3. If prompted, index a manager approval I.D. and press {TOTAL}.  
4. Use the up and down arrow keys to highlight the item to be  
removed from the check.  
•
Highlighting a primary Menu Item automatically highlights the  
item’s modifiers.  
5. Press {VOID}.  
6. The item is removed from the check.  
Remove All Items  
The same procedure is used to void all items before or after sending.  
After a check has been sent/stored and the check recalled, the  
{VOID~ALL~ITEMS} key can only be used according to the security  
level set in the Function Setup table.  
Procedure  
1. Recall the check.  
2. Press {REMOVE~ALL~ITEMS}.  
3. If prompted, index a manager approval I.D. and press {TOTAL}.  
4. The entire check is voided.  
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Chapter 3 - Guest Check Functions  
Check Adjustments  
3.11.2 Add a Discount or Surcharge  
Notes  
ꢀ
Dollar or Percent  
•
Discounts can be programmed to adjust the check by either  
a dollar amount or a percentage amount using the  
PERCENT option in the Discount Setup table.  
ꢀ
Discount Tax Status  
•
For a discount to apply to a menu item, the discount must be  
set to the same tax status as the menu item.  
•
A menu item’s tax status is set by its Category and the Order  
Type under which the check is entered.  
ꢀ
ꢀ
Discount or Surcharge  
•
A discount can be programmed as a surcharge with the SVC  
CHARGE option, so the amount is added to the check rather  
than subtracted.  
Item or Subtotal  
•
A discount is set as an Item or Subtotal discount with the  
ITEM DISC option in the Discount Setup table.  
•
An Item Discount applies only to the previous item entered  
on the check. The item can be a specific Menu Item or any  
item of a specific Category.  
•
A Subtotal or ticket Discount applies to all items on the  
check that are discountable. Items discountable are those  
set to the same Tax status as the discount.  
ꢀ
Reset Totals Flag on Subtotal Discounts  
•
Keep in mind that any discount will only apply to Menu Items  
set to the same tax status as the discount.  
•
The RESET TOTALS flag in the Discount table determines  
the amount of each item that is available for discounting after  
a discount has already been applied to the item.  
∗
YES – after a discount has been applied to items, further  
discounting of those items is not allowed.  
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Check Adjustments  
Chapter 3 - Guest Check Functions  
∗
NO – after a discount has been applied, additional dis-  
counts can be entered and applied to the same items.  
ꢀ
ꢀ
Automatic Discount  
•
A discount can also be linked to a Media type so it is auto-  
matically entered on a check when the check is tendered.  
Enter a Discount  
•
A discount can be entered on a check using a preset  
{DISCOUNT} key.  
•
A discount can also be entered by indexing the Discount I.D.  
number then pressing the {DISCOUNT~NLU} key.  
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Chapter 3 - Guest Check Functions  
Check Adjustments  
Item Discount  
An item discount is one programmed to one item or one category. It  
is entered on a check immediately following the item.  
1. Enter the item to the check.  
2. Press the {DISCOUNT} key wanted or index the Discount I.D.  
number wanted and press {DISCOUNT~NLU}.  
3. If prompted, index a manager I.D. and press {TOTAL}.  
4. If prompted, index the amount for the discount and press  
{TOTAL}.  
5. Continue entering items to the check.  
Subtotal Discount  
A subtotal discount is one programmed to adjust all discountable  
items on the check.  
1. Enter item(s) to the check.  
2. Press the {DISCOUNT} key wanted or index the Discount I.D.  
number wanted and press {DISCOUNT~NLU}.  
3. If prompted, index a manager I.D. and press {TOTAL}.  
4. If prompted, index the amount for the discount and press  
{TOTAL}.  
5. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Check Adjustments  
Chapter 3 - Guest Check Functions  
Discount for Recipient  
This procedure is commonly used for Employee Meal discounts.  
ꢀ
The RECIPIENT field in the Discount table is used to prompt the  
server for an I.D. number, and the CHK RECIP ID field is used to  
check the User Setup table for a valid I.D. number.  
Procedure  
1. Enter item(s) to the check.  
2. Press the {DISCOUNT} key programmed for Recipient feature.  
3. Screen prompts:  
Enter recipient ID  
4. Index the I.D. number of the employee receiving the discount.  
5. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
•
The employee’s name, the discount name and the  
discounted amount is listed on the Discount Recipient  
Report.  
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Chapter 3 - Guest Check Functions  
Check Adjustments  
3.11.3 Exempt Tax from a Check  
Additional menu items cannot be added to a check after using a tax  
exempt key.  
Procedure  
1. Enter item(s) or recall the check.  
2. To exempt tax:  
•
•
Press {TAX~EXEMPT} to remove all tax from the check.  
Press a {TAX~EXEMPT~#} to remove a specific tax rate  
(1 through 8) from the check.  
3. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Check Adjustments  
Chapter 3 - Guest Check Functions  
3.11.4 Add a Tip  
A charge tip can also be entered when the check is tendered by  
defaulting an overtender entry to the tip amount.  
Auto Gratuity  
The Auto Gratuity feature is set using the AUTO GRAT GSTS field in  
the Order Type Table. When the number of guests is at least the  
number entered there, the system automatically adds a gratuity  
when the check is printed.  
Procedure  
1. Check must have # guests entered which equals or exceeds  
AUTO GRAT GSTS field for the Order Type.  
2. Index the number and press {GUESTS}.  
3. Enters item(s) to the check.  
4. Press {PRINT~CHECK} to end the service round.  
•
The auto gratuity is calculated based on TIP field in System  
Config Table.  
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Chapter 3 - Guest Check Functions  
Check Adjustments  
Add Charge Tip  
The default tip percentage is set in the TIP field of the System Config  
Table.  
Procedure  
1. Enter item(s) or recall the check.  
2. Press the {TIP} key and then press {ENTER}.  
3. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
Change Default Charge Tip Amount  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the dollar amount of the tip.  
3. Press {TIP}.  
4. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
Remove Default Charge Tip Amount  
Procedure  
1. Enter item(s) or recall the check.  
2. Press {TIP}.  
3. Index {0}.  
4. Press {TOTAL}.  
5. End the service round by pressing {TOTAL}, {MEDIA} or  
{PRINT~CHECK}.  
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Tender the Check  
Chapter 3 - Guest Check Functions  
3.12 Tender the Check  
ꢀ
An Amount Tendered can be entered prior to pressing a preset  
{MEDIA} key.  
ꢀ
If an amount tendered is not entered prior to pressing a preset  
{MEDIA} key, operations are determined by the options SPEED  
TENDER and PAY IN FULL in the Media Setup table.  
Speed  
Tender  
Pay In  
Full  
{MEDIA} Key Tenders for:  
Amount of transaction.  
YES  
YES  
NO  
YES  
NO  
The default DENOMINATION setting.  
YES  
Screen prompts: Enter Amount?  
Index amount for the tender and press  
{TOTAL}, or just press {TOTAL} to  
tender for the transaction amount.  
NO  
NO  
Screen prompts: Enter Amount?  
Index amount for the tender and press  
{TOTAL}.  
ꢀ
If Promos/Combos are being used, the {SUBTOTAL} key can be  
required before a media key is pressed. This will scan the check  
to see if items entered satisfy a programmed Promo.  
•
Promos can be programmed to:  
∗
∗
∗
∗
Sell a group of items at a set price.  
Sell a certain item at a reduced price  
Apply a discount to a group of items  
Apply a discount to a specific item  
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Chapter 3 - Guest Check Functions  
Tender the Check  
3.12.1 Tender a Check with Preset Key  
1. Enter item(s) or recall the check.  
2. Index the amount tendered.  
3. Press the {MEDIA} key for the media type used.  
•
•
Press {TOTAL} if needed for the media type.  
Change due displays on the screen.  
3.12.2 Tender With Tip Entry  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the amount of the tip received and press {TIP}.  
3. Press the {MEDIA} key.  
3.12.3 Overtender to Tip  
This option uses POST TO TIP field in the Media Setup Table set to  
YES.  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the total amount received, including the amount of the tip.  
3. Press the {MEDIA} key.  
•
The amount tendered over the check amount is auto-  
matically posted as the charge tip.  
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Tender the Check  
Chapter 3 - Guest Check Functions  
3.12.4 Split Tender  
ꢀ
ꢀ
A check may be split tendered by up to eight media types.  
If using integrated credit card software, only one media type  
used can be a credit card and the credit card media must be the  
last tender used.  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the amount for the first media type, press the {MEDIA}  
key wanted.  
•
The new amount due displays.  
3. Index the amount for the next media type, press the {MEDIA}  
key for that type.  
•
The new amount due displays.  
4. Continue until the check is paid.  
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Chapter 3 - Guest Check Functions  
Tender the Check  
3.12.5 Partial Tender  
This feature enables tendering part of the check but keeps the check  
open. Two options are used:  
ꢀ
ꢀ
The PARTIAL TENDER flag by Order Type must be set to YES.  
The PAY IN FULL flag in the Media Table must be set to NO..  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the amount tendered for the partial payment, press the  
{MEDIA} key.  
•
The check remains on the screen.  
3. Press {PRINT~CHECK} or {TOTAL} to end the service round.  
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Tender the Check  
Chapter 3 - Guest Check Functions  
3.12.6 Tender to Charge Account  
This feature uses the CHARGE ACCT field in the Media Setup  
Table.  
Procedure  
1. Enter item(s) or recall the check.  
2. Press the {MEDIA} key programmed for the charge account.  
3. Screen prompts:  
Enter amount  
4. Index the amount to be posted to the charge account and press  
{TOTAL}.  
5. Screen prompts:  
Enter acct  
6. Index account (up to 9 characters) on the keypad that displays  
and press {TOTAL}.  
•
The account number, media type and amount is posted to  
the Charge Account Report.  
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Chapter 3 - Guest Check Functions  
Tender the Check  
3.12.7 Tender with {MEDIA~NLU}  
The {MEDIA~NLU} key was designed as a FS-2700 function but can  
be used on the FS-3600.  
ꢀ
ꢀ
ꢀ
The numeric entry indexed prior to pressing {MEDIA~NLU} is  
recognized as the media’s I.D., so an amount tendered is not  
used.  
If using the {MEDIA~NLU} key with split tendering, make sure  
the SPEED TENDER option is set to NO, so the user is  
prompted for the amount of the tender.  
See the chart on page 3-48 for how the SPEED TENDER and  
PAY IN FULL options work since the amount tendered cannot be  
entered prior to selecting the media with the {MEDIA~NLU} key.  
Procedure  
1. Enter item(s) or recall the check.  
2. Index the media I.D. number wanted and press {MEDIA~NLU}.  
•
If SPEED TENDER is NO, screen prompts:  
Enter amount:  
3. Index the amount and press {TOTAL}.  
Overtender to Tip with {MEDIA~NLU}  
ꢀ
SPEED TENDER and PAY IN FULL in the Media Setup table  
should be set to NO if using {MEDIA~NLU}.  
1. Enter item(s) or recall the check.  
2. Index the media I.D. number wanted and press {MEDIA~NLU}.  
3. Screen prompts:  
Enter amount:  
4. Index the total amount received, including the amount of the tip.  
5. Press {TOTAL}.  
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Tender the Check  
Chapter 3 - Guest Check Functions  
Split Tender With {MEDIA~NLU}  
ꢀ
The SPEED TENDER option in the Media Setup table should be  
set to NO if using {MEDIA~NLU}.  
1. Enter item(s) or recall the check.  
2. Index the media I.D. number for the first media type and press  
{MEDIA~NLU}.  
3. Screen prompts:  
Enter amount:  
4. Index the amount received in this media including the amount of  
the tip.  
5. Press {TOTAL}.  
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Chapter 3 - Guest Check Functions  
Corrections to Closed Checks  
3.13 Corrections to Closed Checks  
Closed checks retained in the check file can be recalled and  
changed after they have been tendered.  
ꢀ
The length of time closed checks are available is set with the  
TICKET PURGE field in the System Config Table (page 4 #5).  
Make sure the security setting for the {VOID} key is sufficient to  
appropriately restrict this function. It is set in the Function Setup  
Table, page 3. That setting only affects check items that have been  
sent and/or tendered.  
3.13.1 Refund a Menu Item  
Procedure  
1. Index the number of the closed check.  
2. Press {RECALL~CHECK}.  
•
Check displays on the screen.  
3. Press {VOID}.  
4. If prompted, index a manager I.D. number and press {ENTER}.  
5. Use the up and down arrow keys to highlight the item (and its  
modifiers) to be removed from the check.  
6. Press {TAG}. A + symbol displays to the right of the item’s  
price.  
•
If an item is tagged in error, press {TAG} again.  
7. When all items to be removed have been tagged, press {VOID}.  
8. Press the {MEDIA} key originally used to tender the check.  
9. Change due displays.  
10. Screen prompts:  
Refund?  
11. Press {TOTAL} or any key to complete the transaction.  
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Corrections to Closed Checks  
Chapter 3 - Guest Check Functions  
3.13.2 Change a Discount  
Procedure  
1. Index the number of the closed check.  
2. Press {RECALL~CHECK}.  
•
Check displays on the screen.  
3. Press {VOID}.  
4. If prompted, index a manager I.D. number and press {ENTER}.  
5. Use the up and down arrow keys to highlight the discount.  
6. Press {TAG}. A + symbol displays to the right of the item’s  
price.  
•
NOTE: Highlighting an item discount will also highlight the  
item to which it was applied.  
•
If an item is tagged in error, press {TAG} again.  
7. Press {VOID}.  
8. If prompted, index a manager I.D. number and press {ENTER}.  
9. Enter the correct discount to the check.  
10. Press the {MEDIA} key originally used to tender the check.  
11. Change due or amount due displays.  
12. Press {TOTAL}.  
3-56  
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Chapter 3 - Guest Check Functions  
Corrections to Closed Checks  
3.13.3 Change Media Type  
Procedure  
1. Index the number of the closed check.  
2. Press {RECALL~CHECK}.  
•
Check displays on the screen.  
3. Press {VOID}.  
4. If prompted, index a manager I.D. number and press {ENTER}.  
5. Use the up and down arrow keys to highlight the media.  
6. Press {TAG}. A + symbol displays to the right of the item’s  
price.  
•
If an item is tagged in error, press {TAG} again.  
7. Press {VOID}.  
8. Press the correct {MEDIA} key.  
9. Press {TOTAL}.  
3.13.4 Change a Credit Card Tip  
This procedure applies to tips entered when the system is using  
integrated credit card software.  
1. Follow the procedure above to void the original tender.  
2. Tender the check with the correct tip.  
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Enter a Refund Check  
Chapter 3 - Guest Check Functions  
3.14 Enter a Refund Check  
This function creates a “negative” check. Items entered are sub-  
tracted from reports. This function can also be used to refund  
individual items from a check rather than using the {VOID} function  
on the closed check.  
Procedure  
1. Login the server who rang the original items.  
2. Press {OPEN~REFUND}.  
3. If prompted, index a manager I.D. number and press {ENTER}.  
4. Enter items to be refunded.  
5. Press the {MEDIA} key from which to subtract the item’s totals.  
3-58  
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Chapter 3 - Guest Check Functions  
Review a Closed Check  
3.15 Review a Closed Check  
This function is used to display and/or print checks that have been  
tendered but not yet purged.  
ꢀ
Closed checks can also be recalled and printed by indexing the  
check number and pressing {RECALL~CHECK}.  
ꢀ
A maximum of 250 checks can be displayed with this function.  
Procedure  
1. Press {REVIEW~CHECK}.  
2. The last check to which the user has access displays.  
3. Use the arrow keys to scroll through the closed checks.  
4. To print a check, press {PRINT}.  
5. To exit, press {DONE}.  
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Review a Closed Check  
Chapter 3 - Guest Check Functions  
NOTES  
3-60  
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Chapter  
4
Functions  
Outside of a  
Sale  
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Finished Product Waste  
Chapter 4 - Functions Outside of a Sall  
4-2  
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Chapter 4 - Functions Outside of a Sale  
Finished Product Waste  
4.1 Finished Product Waste  
This is an inventory function. Items entered in this transaction type  
will update the waste totals.  
ꢀ
This procedure is used when an item is entered on a check and  
prepared, but then voided from the check.  
Procedure  
1. Press {FINISHED~PROD~WAS} (#1 through #5).  
2. Enter items that were prepared for serving to customers but then  
were wasted.  
3. Press cash {MEDIA} to close the check.  
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Loan/Pickup  
Chapter 4 - Functions Outside of a Sall  
4.2 Loan/Pickup  
This function uses the following options:  
ꢀ
BANK LOAN field in the Job Code Setup Table allows the  
employee to receive a Bank Loan.  
•
The function can be set to prompt automatically when the  
user logs into the system with the REQUIRE LOAN option in  
the Job Code Table (Page 2 #3).  
ꢀ
ꢀ
The PRNT L/PU CHIT option in the System Config Table (page 7  
#3) can be set so a receipt is printed with each Loan/Pickup.  
The PRMPT PKUP INFO option in the System Config Table  
(page 7 #4) can be set to prompt for a 20-character line of  
information.  
4.2.1 Loan  
Procedure  
1. Press {LOAN/PIC}.  
2. If prompted, index a manager I.D. number and press {ENTER}.  
•
NOTE: The Loan/Pickup will be posted to the employee  
logged on to the workstation, not the approving manager.  
3. Screen prompts to choose {LOAN} or {PICKUP}.  
Select {LOAN} to put money into the cash drawer.  
4. Screen prompts:  
Enter amount  
•
5. Index the amount of the Loan on the keypad which displays and  
press {ENTER}.  
6. Screen displays the amount entered for verification and prompts  
to choose {YES} or {NO}.  
7. To accept the amount, press {YES}.  
8. If set to print, a receipt prints on the receipt printer.  
4-4  
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Chapter 4 - Functions Outside of a Sale  
Loan/Pickup  
4.2.2 Pickup  
Procedure  
1. Press {LOAN/PIC}.  
2. If prompted, index a manager I.D. number and press {ENTER}.  
•
NOTE: The Pickup will be posted to the employee logged  
on to the workstation, not the approving manager.  
3. Screen prompts to choose {LOAN} or {PICKUP}.  
Select {PICKUP} to take money out of the cash drawer.  
4. Screen prompts:  
Enter amount  
•
5. Index the amount of the Loan/Pickup on the keypad which  
displays and press {ENTER}.  
6. Screen displays the amount entered for verification and prompts  
to choose {YES} or {NO}.  
7. To accept the amount, press {YES}.  
8. If PROMPT PICKUP INFO option is set, the screen prompts for  
an alphanumeric description of the Loan.  
9. If set to print, a receipt prints on the receipt printer.  
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Transfer Media  
Chapter 4 - Functions Outside of a Sall  
4.3 Transfer Media  
Procedure  
1. Press {TRANSFER~MEDIA}.  
2. List of media types display. Screen prompts:  
SOURCE media  
3. Press the button of the media to transfer the amount FROM.  
4. Screen prompts:  
DESTINATION media  
5. Press the button of the media to transfer the amount TO.  
6. Screen prompts:  
Enter amount  
7. Index the amount to be transferred on the keypad that displays  
and press {ENTER}.  
8. Screen prompts:  
Enter number of trans  
9. Index the total number of checks that amount is for.  
10. Amount is transferred.  
4-6  
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Chapter 4 - Functions Outside of a Sale  
Price Changes  
4.4 Price Changes  
This function changes the price of a Menu Item.  
With Meal Period Price Levels NO  
1. Press {PRICE~CHANGE}.  
•
Screen displays a list of Menu Categories.  
2. Press the button of the Category of the Menu Item wanted.  
•
Screen displays a list of Menu Items in the selected  
Category.  
3. Press the button of the Menu Item wanted.  
4. Index the new price on the keypad which displays and press  
{ENTER}.  
With Meal Period Price Levels YES  
1. Press {PRICE~CHANGE}.  
•
Screen displays a list of Menu Categories.  
2. Press the button of the Category of the Menu Item wanted.  
•
Screen displays a list of Menu Items in the selected  
Category.  
3. Press the button of the Menu Item wanted.  
Screen displays a list of the Meal Periods.  
•
4. Press the button of the Meal Period.  
5. Index the new price on the keypad which displays and press  
{ENTER}.  
6. Select another Menu Category or press {EXIT}.  
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Tip Payout  
Chapter 4 - Functions Outside of a Sall  
4.5 Tip Payout  
Procedure  
1. Press {TIP~PAYOUT}.  
2. If prompted, index a manager I.D. number and press {TOTAL}.  
3. Screen prompts:  
Enter ID  
4. Index the I.D. number of the employee receiving the tip.  
5. Index the amount of the tip payout on the keypad which displays  
and press {ENTER}.  
6. Receipt prints on the receipt printer.  
4-8  
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Chapter 4 - Functions Outside of a Sale  
Cash Out/In of Drawer  
4.6 Cash Out/In of Drawer  
4.6.1 Paid Out  
Up to five Paid Out keys can be used to record cash taken out of the  
drawer outside of a sale. They should be placed on a screen with a  
numeric keypad and a {TOTAL} key.  
Procedure  
1. Index {PAID~OUT~#}.  
2. Screen prompts:  
Enter amount  
3. Index amount of the cash being taken out of the drawer and  
press {TOTAL}.  
4. Screen displays amount entered and prompts YES or NO to  
confirm the amount.  
5. Press {YES} to confirm the amount.  
6. Screen prompts for alphanumeric description of paid out.  
7. Enter up to 20 characters and press {ENTER}.  
8. Receipt prints on the receipt printer.  
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Cash Out/In of Drawer  
Chapter 4 - Functions Outside of a Sall  
4.6.2 Paid In  
The Paid In key is used to record cash put into the drawer outside of  
a sale. It should be placed on a screen with a numeric keypad and a  
{TOTAL} key.  
Procedure  
1. Index {PAID~IN}.  
2. Screen prompts:  
Enter amount  
3. Index amount of cash being put into the drawer and press  
{TOTAL}.  
4. Screen displays amount entered and prompts YES or NO to  
confirm.  
5. Press {YES} to confirm the amount.  
6. Screen prompts for alphanumeric description of paid in.  
7. Enter up to 20 characters and press {ENTER}.  
8. Receipt prints on the receipt printer.  
4-10  
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Chapter  
5
Reports  
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Reports Overview  
Chapter 5 - Reports  
5-2  
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Chapter 5 - Reports  
Reports Overview  
5.1 Reports Overview  
Report Group  
Description  
Reports in this group include totals from the  
entire system.  
System Reports  
ꢂ Weekly totals are available for the Sales Mix,  
Financial and Sales Tax reports.  
ꢂ In addition, Period-to-Date Totals for the  
Sales Mix, Financial and Sales Tax reports  
can be created with the PTD TOTALS option  
in the System Setup/System Config table.  
Reports from this group include totals from all  
stations included in a Revenue Center.  
ꢂ Revenue Centers are assigned in the Station  
Revenue Center  
Reports  
Setup table.  
ꢂ Daily reports only.  
ꢂ If a Revenue Center Z report is done, it will  
reset all Stations set to the Revenue Center  
for the next shift, but will not print individual  
Station reports. The previous shift totals will  
still be included in the System Report.  
This report group is totals from each individual  
POS station in the system.  
Station Reports  
User Reports  
ꢂ Daily reports only.  
Reports from this group provide a detailed look  
at the sales activities of each user of the  
system.  
ꢂ Daily reports only.  
This report group shows details of employee  
timecard activity. These reports are explained  
in a separate document, FS-3600 Labor Module  
Operations Guide.  
Shows reports available from the Inventory  
feature. They are explained in the FS-3600  
Inventory Module Operations Guide.  
Time Card Reports  
Inventory Reports  
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Reports Overview  
Chapter 5 - Reports  
5.1.1 Print or View Reports  
Printing or Viewing a Report from the Reports Menu  
ꢀ
ꢀ
All reports are available from the Reports Menu.  
From the Manager Menu, select #2 for Reports. The report  
menu displays:  
Printing a Report from the POS Screens  
ꢀ
Preset Keys  
Reports available from each report type can be preset on a  
•
screen. Press the preset key to print the report.  
ꢀ
Report Number Look up (NLU) Keys  
•
•
Instead of programming individual report preset keys, a  
number look up key can be set on a screen for each report  
type (System, Revenue Center, Station, User, Timecard and  
Inventory).  
The report number code can be indexed before pressing the  
NLU key and the report is immediately printed.  
ꢀ
Function Number Look Up Key  
•
System reports are also accessible by indexing the report  
number code then pressing the {FUNCTION~NLU} key.  
Code numbers used with the Report NLU keys and the Function NLU  
keys are included in the List of Reports on page 5-7.  
5-4  
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Chapter 5 - Reports  
Reports Overview  
5.1.2 Report Balancing Notes  
ꢀ
Menu Item Sales  
•
Sales of menu items update all reports as they are entered  
on to checks. So, reports always represent real-time, up-to-  
the-minute store activity.  
•
If there are any discrepancies in a check amount from when  
the items are entered to when it is tendered, the difference is  
noted on reports.  
ꢀ
User Reports  
•
Amounts transferred from one server to another are posted  
under “Other” in the Department and Category summaries.  
•
If a Category is set to not track totals on User Reports,  
Category and Department totals for the Category’s items  
sold are reported as “Other”.  
ꢀ
Carried Over  
Amounts of checks left open during a Reset are included on  
•
the next day’s reports and are labeled “Carried Over”.  
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Reports Overview  
Chapter 5 - Reports  
5.1.3 Report Sample Formats  
The following pages show details of each report option.  
•
•
•
•
The table beneath each report title indicates if the report is  
included in System, Revenue, Station or User totals.  
The reports shown are samples and do not all balance with  
each other.  
Any extra notes included for a particular line is right justified  
close to that line in the report.  
A wavy line in the middle of a report indicates that part of it  
was “cut out” so a total could be included on the same page.  
Report Headers  
----------------------------------------  
4:20 pm  
7/14/05  
The time & date the report was taken.  
FINANCIAL REPORT  
SYSTEM REPORT  
Daily  
The report Name, Type and Period.  
FROM 7/14/05 0:00 TO 7/14/05 16:20  
The time period that the report covers.  
TOSHIBA TEC AMERICA - Atlanta, GA  
Store name and location, from  
System Setup/System Config page 1.  
----------------------------------------  
5-6  
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Chapter 5 - Reports  
Reports Overview  
5.1.4 List of Reports  
This table lists each report maintained in the System and if it is  
available from the System, Revenue Center, Station or User report  
menus.  
ꢀ
The NLU Key Code column shows the number that can be used  
to print a report when using a Report NLU key or the Function  
NLU key.  
NLU  
Key  
Revenue  
Code  
Report  
System Center Station User  
55  
56  
57  
58  
59  
60  
61  
62  
63  
64  
65  
66  
N/A  
67  
68  
Open Checks  
ꢃ ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ ꢃ  
Hourly Productivity  
Sales Mix  
Manager Voids  
Refund  
ꢃ
ꢃ
ꢃ
ꢃ
Financial  
ꢃ ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ ꢃ  
Customer Summary  
Media  
Loan/Pickup  
Sales Tax  
ꢃ
ꢃ
ꢃ ꢃ ꢃ ꢃ  
ꢃ
ꢃ
ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ ꢃ  
ꢃ ꢃ ꢃ ꢃ  
Charge Account  
Discount Recipient  
Deposit Entry  
X Report  
Z Report  
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Open Check Report  
Chapter 5 - Reports  
5.2 Open Check Report  
Revenue  
System  
Center  
Station  
User  
ꢃ
ꢃ
The Open Check Report is a summary of the open checks in the  
system. An open check is one that has been stored in the system,  
but has not yet been paid.  
----------------------------------------  
5:50 pm  
7/14/05  
OPEN CHECK REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 17:50  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
ꢄꢅ ꢆꢇ  
0 0013 17:47 2  
0 0014 17:47 4  
0 0015 17:47 2  
0016 17:47 3  
ꢈ
8.59  
15.09  
5.99  
13.63  
10.09  
16.54  
14 0017 17:49 2  
9 0018 17:49 4  
6 Open Check(s)  
69.93  
Total number and amount of Open Checks  
ꢄ Table # - The table number of this check if one is assigned.  
ꢅ Check # - The unique ticket number associated with the check.  
ꢆ Time - The time that the check was created.  
ꢇ User ID - The user ID of the server who currently owns the  
check. If the check has been transferred using the Transfer  
Check function, then the ID will be the user ID of the new owner  
of the check.  
ꢈ Check Total including all menu items, discounts, tax and  
gratuity.  
5-8  
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Chapter 5 - Reports  
Hourly Productivity Report  
5.3 Hourly Productivity Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
The Hourly Productivity Report provides a sales breakdown by times  
of day. Subtotals are provided by Meal Period.  
----------------------------------------  
10:00 am  
HOURLY PRODUCTIVITY REPORT  
7/17/05  
SYSTEM REPORT  
Daily  
FROM 7/17/05 8:00 TO 7/17/05 10:00  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
ꢄ
ꢅ ꢆ ꢇ  
08-09  
7
3
4
32.43  
15.19  
17.24  
19.10%  
46.84%  
53.16%  
:30  
:60  
09-10  
13  
5
8
109.83  
37.29  
72.54  
64.68%  
33.95%  
66.05%  
:30  
:60  
Breakfast  
20  
142.26  
83.78%  
Total for the Meal Period  
16.22%  
27.55 100.00%  
10-11  
:30  
2
2
0
27.55  
:60  
0.00  
0.00%  
Lunch  
Total  
2
27.55  
16.22%  
22  
169.81  
ꢄ Time Periods –determined by OPEN and CLOSE options in  
System Setup/System Config table. If any sales are outside  
those business hours, the report hours are adjusted to included  
all sales.  
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Hourly Productivity Report  
Chapter 5 - Reports  
•
Time Intervals – set by option HOUR PART in System  
Setup/System Config table. Options are for whole, half or  
quarter hours.  
ꢅ Number of Guests – The guest count included in all checks for  
the interval.  
ꢆ Gross Revenue – Sales for each period = Menu Item sales  
adjusted for discounts.  
ꢇ Percent of Sales - Shows percentages that each hour and Meal  
Period represents for the day. If hours are broken out into  
intervals, the interval’s contribution to the hour is included.  
5-10  
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Chapter 5 - Reports  
Sales Mix Report  
5.4 Sales Mix Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
This report selection has three options:  
ꢀ
Detail - Detailed information for each menu item being tracked  
and that was sold for the period. The Track System flag in the  
Menu Setup table determines whether the item is detailed in the  
report.  
ꢀ
ꢀ
Departments - A summary by Departments of Menu Items sold.  
Categories - A summary by Category of Menu Items sold.  
Report Items  
Item/Department/Category Line - This line contains the record  
number of the Menu Item, Department or Category, and the  
item’s name. The Menu Item report includes the average selling  
price of the total number of items sold.  
# Sold - The number of the Menu Item sold, and the number sold as  
a percent of total items sold for the period.  
Gross Revenue - The amount of revenues generated by selling the  
Menu Item, and the revenues for the Menu Item as a percent of  
total.  
Item Discounts – The dollar amount that was discounted from  
specific items and the percentage of the total revenue from this  
Menu Item that was discounted.  
Discounts – This total is only on the report summary. The total  
dollar amount of discounts that were applied to check subtotals.  
Net Sales – Total of the selling prices of this menu item, adjusted for  
Item discounts.  
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Sales Mix Report  
Chapter 5 - Reports  
5.4.1 Detail Report – Menu Item Sales  
The Detail Report selection under the Sales Mix menu is the Menu  
Item Sales Report. It gives a breakdown of items sold for the period.  
•
•
Only items with the Track System Sales option set in the  
Menu Setup table will be detailed.  
Net Sales and Total # Sold on the User Report only includes  
items with the Track User flag set. Net Sales on the System,  
Station and Revenue Centers include all items regardless of  
the System Tracking options.  
----------------------------------------  
12:59 pm  
7/14/05  
MENU ITEM SALES REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 12:59  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
15 - Potato Skins  
3.95  
Price shown is total Revenue divided by # Sold.  
# SOLD  
1.00  
3.95  
4.17%  
7.14%  
Gross Rev  
Item Disc  
Net Sales  
1.98- 50.13%  
1.97  
19 - Cheese Stix  
# SOLD  
3.95  
1.00  
3.95  
0.00  
3.95  
4.17%  
7.14%  
0.00%  
Gross Rev  
Item Disc  
Net Sales  
Total  
# SOLD  
24.00  
Total # Sold includes all items regardless  
of System Tracking option.  
Gross Rev  
Item Disc  
Discounts  
55.32  
1.98-  
8.40-  
Item Discounts = Applied to a specific menu item.  
Discounts = Applied to the subtotal of a check.  
44.94  
Net Sales  
Total  
5-12  
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Chapter 5 - Reports  
Sales Mix Report  
5.4.2 Departments – Menu Item Sales  
The Department selection under the Sales Mix menu summarizes all  
Menu Items sales by Departments. All menu items sold for the  
period are included in the Department report.  
•
The Total # Sold includes non-priced items only if the Track  
System Sales option is set in the Category Setup table.  
----------------------------------------  
12:59 pm  
7/14/05  
MENU ITEM SALES REPORT  
Departments  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 12:59  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
1 - Food  
# SOLD  
11.00  
45.42  
1.98-  
43.44  
61.11%  
82.10%  
4.36%  
Gross Rev  
Item Disc  
Net Sales  
2 - Beverage  
# SOLD  
4.00  
3.40  
0.00  
3.40  
22.22%  
6.15%  
0.00%  
Gross Rev  
Item Disc  
Net Sales  
3 - Beer  
# SOLD  
1.00  
1.25  
0.00  
1.25  
5.56%  
2.26%  
0.00%  
Gross Rev  
Item Disc  
Net Sales  
Total  
# SOLD  
17.00  
55.32  
1.98-  
8.40-  
44.94  
Gross Rev  
Item Disc  
Discounts  
Net Sales  
FS-3600 Owner’s Manual  
5-13  
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Sales Mix Report  
Chapter 5 - Reports  
5.4.3 Categories – Menu Item Sales  
The Categories selection under the Sales Mix menu summarizes all  
Menu Items sales by Categories. All menu items sold for the period  
are included in the Category report.  
•
The Total # Sold includes non-priced items only if the Track  
System Sales option is set in the Category Setup table.  
----------------------------------------  
12:59 pm  
7/14/05  
MENU ITEM SALES REPORT  
Categories  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 12:59  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
10 - Appetizers  
# SOLD  
2.00  
7.90  
1.98- 25.06%  
5.92  
11.11%  
14.28%  
Gross Rev  
Item Disc  
Net Sales  
40 - Lunch  
# SOLD  
7.00  
33.57  
0.00  
38.89%  
60.68%  
0.00%  
Gross Rev  
Item Disc  
Net Sales  
33.57  
90 - Desserts  
# SOLD  
1.00  
3.95  
0.00  
3.95  
5.56%  
7.14%  
0.00%  
Gross Rev  
Item Disc  
Net Sales  
Total  
# SOLD  
17.00  
55.32  
1.98-  
8.40-  
44.94  
Gross Rev  
Item Disc  
Discounts  
Net Sales  
5-14  
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Chapter 5 - Reports  
Manager Voids Report  
5.5 Manager Voids Report  
Revenue  
System  
Center  
Station  
User  
ꢃ
ꢃ
The Manager Voids Report is a log of all voids that occurred during  
the business day. Manager Voids are created any time an item is  
removed from an unpaid check that was entered in a previous  
service round. The report lists voids plus a total by approving  
manager.  
----------------------------------------  
1:01 pm  
7/14/05  
MANAGER VOIDS REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 13:01  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
TIME  
CHK DESCRIPTION  
PRICE  
Manager: Patty  
9:19  
9:57  
0003 Potato Skins  
0006 Cheese Fries  
3.95  
1.00  
-----  
4.95  
Total  
Manager - This line shows the approving manager’s name.  
TIME - The time that the void occurred.  
CHK - This is the check number that contained the voided item.  
DESCRIPTION – The name of the menu item that was voided.  
PRICE - This is the price of the voided item that was removed from  
the check.  
FS-3600 Owner’s Manual  
5-15  
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Refund Report  
Chapter 5 - Reports  
5.6 Refund Report  
Revenue  
Center  
System  
Station  
User  
ꢃ
ꢃ
The Refund Report is a log of all refunds that occurred during the  
business day. Refunds are created when an item that was entered  
in a previous service round from a paid check is removed, or when  
an Open Refund entry is made on a check. The report lists refunds  
by approving manager and gives totals for each manager as well as  
a total for all Refunds.  
----------------------------------------  
4:20 pm  
7/14/05  
REFUND VOIDS REPORT  
SYSTEM REPORT  
Daily  
FROM 1/01/70 0:00 TO 7/14/05 16:20  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
TIME  
CHK DESCRIPTION  
PRICE  
Manager: Patty  
12:43 0007 Cheesecake  
3.95  
------  
3.95  
Total  
3.95  
Manager - This line shows the approving manager’s name.  
TIME - The time that the refund occurred.  
CHK - This is the check number that contained the refunded item.  
DESCRIPTION - This is the menu item name for the refunded item.  
PRICE - The price of the item that was removed from the check.  
5-16  
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Chapter 5 - Reports  
Financial Report  
5.7 Financial Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
----------------------------------------  
4:20 pm  
7/14/05  
FINANCIAL REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 16:20  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
Readings - Non-resettable totals maintained by each POS station.  
This section prints if the USE NRGT option in System Setup/  
System Config is set. These fields do not appear on the User  
Financial Report.  
Readings  
Opening  
Closing  
0.00  
69.14  
Menu Item Sales before Voids, Refunds or Discounts  
+ Tax and Tips  
Trn Opening  
Trn Closing  
0.00  
0.00  
Readings for Training Totals if selected in Training Mode Config.  
Sales - Sales totals by Departments, sales tax collected, and sales  
totals and statistics by order type.  
Sales  
FOOD  
BEVERAGE  
Sales Tax  
38.44  
6.50  
2.97  
---------  
47.91  
Gross Sales  
Sales Tax  
Net Sales  
2.97-  
---------  
44.94  
Net Sales = Menu Item Sales – Voids/Refunds +/- Discounts  
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5-17  
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Financial Report  
Chapter 5 - Reports  
Statistics for each Order Type.  
DINE IN  
Tckts/Avg Tckt  
21.48  
7.16  
3
Guests/Avg Chk  
Avg Trans Time(min)  
2 10.74  
2.36  
Check/Guest averages are Net Sales ÷ # of Checks.  
Average Transaction Times are minutes  
all checks are opened ÷ # of Checks  
8.47  
BAR  
Tckts/Avg Tckt  
Guests/Avg Chk  
1
5
8.47  
1.69  
Avg Trans Time(min)  
81.26  
TO GO  
14.99  
Tckts/Avg Tckt  
Guests/Avg Chk  
Avg Trans Time(min)  
1 14.99  
1 14.99  
81.51  
Balance - This section contains a method of balancing the readings  
adjustment to the system's reported Gross Sales. It does not  
print if the NRGT is not being used in the READINGS section.  
Balance  
Closing  
69.14+  
0.00-  
The current NRGT  
Opening  
Prior NRGT from the last Z Report  
69.14=  
Readings Change  
Mgr Voids  
Mgr Refunds  
Discounts  
6.90-  
3.95-  
10.38-  
---------  
47.91  
Gross Sales  
Closed Checks – Summary of all closed checks. This section prints  
if the REPORT CLOSED CHECKS option is set in the System  
Setup/System Config table.  
Closed Checks  
0003  
0006  
0007  
0009  
0010  
Total  
2 08:41  
3 12:27  
6 12:33  
2 12:28  
2 12:30  
0.00  
1.76  
0.00  
0.00  
0.00  
1.76  
16.32  
11.00  
15.89  
2.62  
3.84  
49.67  
Check  
#
Server Time  
Charge  
Tip  
Check Total  
Including Tips.  
ID  
Closed  
5-18  
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Chapter 5 - Reports  
Financial Report  
Server Sales - Summary of sales by server.  
Server Totals  
Server First Name and initial  
(1)  
22.78  
9.24  
15.89  
47.91  
(2)  
(3)  
Susan  
Marie  
Mary  
C.  
P.  
L.  
0.00  
1.76  
0.00  
1.76  
22.78  
11.00  
15.89  
49.67  
Total  
(1) The Server’s Gross Sales  
(2)The Server’s Charge Tips  
(3) Total of columns 1 and 2.  
Media - This section of the Financial Report contains media  
balancing totals to be reconciled with deposits and cash drawers.  
Media  
(1)  
3
1
(2)  
(3)  
Cash  
VISA  
HOUSE  
34.83 70.12%  
11.00 22.15%  
3.84  
---------  
49.67  
1
7.73%  
Total  
(1) The number of times this media was used.  
(2) The Total amount collected of this media.  
(3) Each media’s percentage of Total Media collected.  
Cash Tips  
0.00  
Tips Declared by Servers at clock-out.  
1.76  
Tips included in checks.  
1.76  
Charge Tips  
Declared Tips  
Cash Tips + Charge Tips  
Prints if MIN TIP % is set in System Config.  
6.74  
44.94 * 15.00%  
Diff  
NET SALES times Tip % from  
System Setup/System Config.  
4.98-  
Tip % minus Declared Tips.  
FS-3600 Owner’s Manual  
5-19  
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Financial Report  
Chapter 5 - Reports  
Deposit – This section is created from entries made from the  
Deposit Entry report selection (see page 5-29). Media types that  
display are those with the option set for IN DEPOSIT LST.  
Deposit  
Cash  
VISA  
HOUSE  
34.80  
11.00  
3.84  
---------  
Deposit  
Diff  
49.64  
.03  
DIFF is the total reported thru the system minus the entries  
made in the Deposit Entry report selection.  
Cash Balance – Calculates cash amount for reconciling with the  
cash drawer(s). Cash media type is defined by the System  
Setup/System Config option CASH MEDIA ID. It is  
recommended that CASH be always set as Media #1.  
Cash Balance  
Gross Sales  
47.91  
---------  
Total Due Est  
47.91 <---  
VISA  
HOUSE  
11.00-  
3.84-  
---------  
Cash Due Est  
33.07 <---  
Total Due Est minus all non-cash media totals.  
Discounts - Summary of the discounts applied for the period.  
Discounts  
(1)  
3
1
(2)  
(3)  
Emp Disc  
Senior  
8.40 80.92%  
1.98 19.08%  
---------  
Total  
10.38 23.10%  
(1) Number of each discount used on checks.  
(2) Total amount subtracted from checks for each discount.  
(3) Each discount’s percentage of the Total Discount $ amount.  
5-20  
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Chapter 5 - Reports  
Financial Report  
Sales Mix – Department and Category summaries of menu item  
sales. Each category flagged to track sales (Track System Sales  
for the System, Revenue Center, and Station reports and Track  
User Sales for the User report) will appear on this report. Any  
items not flagged to track sales will be added to an “Other” field  
that will automatically be added to the report.  
Departments  
# Items sold, Gross Revenue and % of Total for each Department.  
Food  
Beverage  
Beer  
Wine  
Liquor  
Discounts  
11  
4
1
1
1
43.44 82.10%  
3.40  
1.25  
1.75  
6.15%  
2.26%  
3.16%  
6.33%  
3.50  
8.40-  
---------  
44.94  
Total  
Categories  
# Items sold, Gross Revenue and % of Total for each Menu Category.  
Appetizers  
Lunch  
Desserts  
Domestic Bottl  
Non-Alcohol  
Coctail  
Wine  
Dressings  
Discounts  
2
7
1
1
4
1
1
1
5.92 14.28%  
33.57 60.68%  
3.95  
1.25  
3.40  
3.50  
1.75  
7.14%  
2.26%  
6.15%  
6.33%  
3.16%  
0.00%  
0.00  
8.40-  
---------  
44.94  
Total  
Functions – Summarizes the use of functions that are flagged to  
track usage (Track System for the System, Revenue Center, and  
Station reports and Track User for the User report) defined in the  
Function Setup table.  
Functions  
Menu Setup  
Void  
2
3
10.85  
The number of times each Function is used  
and $ amounts where appropriate.  
FS-3600 Owner’s Manual  
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Financial Report  
Chapter 5 - Reports  
Statistics – Number and average Net Sales of guests and checks.  
Average Transaction Time is minutes all checks are opened  
divided by the total # of checks.  
# of Guests  
8
# of Tickets  
5
Average Check  
Average Ticket  
Average Trans Time  
5.62  
8.99  
33.96  
5-22  
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Chapter 5 - Reports  
Customer Summary Report  
5.8 Customer Summary Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ  
The Customer Summary Report lists Net Sales and check averages  
by Meal Period.  
•
Check data will vary from statistics on the Financial Report if  
Z Reports are done with open checks.  
----------------------------------------  
4:21 pm  
7/14/05  
CUSTOMER SUMMARY REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/70 0:00 TO 7/14/05 16:21  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
Lunch  
Tckts/Avg Tckt  
Guests/Avg Chk  
29.55  
7.39  
4.93  
4
6
Dinner  
15.39  
Tckts/Avg Tckt  
Guests/Avg Chk  
1 15.39  
2
7.70  
Total  
Tckts/Avg Tckt  
Guests/Avg Chk  
44.94  
8.99  
5.62  
5
8
Sales – Net Sales for the Meal Period. Menu Item totals adjusted for  
discounts.  
Tckts/Avg Tckt - The number of checks and the average net sales  
per check for the Meal Period.  
Guests/Avg Chk - The number of guests and the average net sales  
per guest for the Meal Period.  
FS-3600 Owner’s Manual  
5-23  
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Media Report  
Chapter 5 - Reports  
5.9 Media Report  
Revenue  
Center  
System  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
This report details the totals for each different media type by Server.  
Totals for CASH include any loans and pick-ups that were recorded  
by the system.  
----------------------------------------  
4:21 pm  
7/14/05  
Media  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 16:21  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
----------------------------------------  
Server Name, User I.D. and the shift # for the report.  
Susan #2 - Shift 1  
------------------  
Cash  
HOUSE  
Total  
2
1
3
18.94  
3.84  
22.78  
Gross Sales  
22.78  
========================================  
Cash  
VISA  
HOUSE  
Total  
5
1
1
5
137.83  
11.00  
3.84  
49.67  
Number of transactions and total for each Media type.  
Gross Sales  
49.67  
Total Amounts of all Media types.  
Loan Total  
Pickup Total  
Total  
50.00  
153.00-  
103.00-  
Amount of Loans and Pickups (is included in CASH total).  
5-24  
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Chapter 5 - Reports  
Loan/Pickup Report  
5.10 Loan/Pickup Report  
Revenue  
System  
Center  
Station  
User  
ꢃ
ꢃ
This report is a log of the bank loans and pick-ups that occurred on  
the system. The Net amount of this report is included in the CASH  
amount on the Financial and Media Reports.  
----------------------------------------  
4:55 pm  
7/14/05  
LOAN/PICKUP REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 16:55  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
Mary #6  
Server Name and User I.D.  
AMOUNT  
DESCRIPTION  
TIME STN  
16:42  
Loan  
Loan Total  
1
25.00  
25.00  
Pickup Total  
Total  
0.00-  
25.00  
Loan Total  
Pickup Total  
Total  
50.00  
153.00-  
103.00-  
The net amount of all Loans (+) and Pickups (-)  
USER ID – Name and user ID of the operator who received the Loan  
or Pick-Up. Includes a record for each employee who received a  
Loan or Pick-up.  
TIME - The time of the loan or pick-up.  
STN - The station ID where the loan or pick-up occurred.  
AMOUNT - This is the amount of the loan or pick-up.  
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Sales Tax Report  
Chapter 5 - Reports  
5.11 Sales Tax Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
The Sales Tax Report summarizes the sales and sales tax collected  
for each tax table. Sales tax for inclusive tax tables is computed as a  
percent of sales posted to the tax table.  
----------------------------------------  
4:23 pm  
7/14/05  
SALES TAX REPORT  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 16:23  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
FOOD  
Taxable Sales  
Non-Taxable Sales  
Sales Tax  
38.44  
0.00  
2.32  
BEVERAGE  
Taxable Sales  
Non-Taxable Sales  
Sales Tax  
6.50  
0.00  
0.65  
Total  
Taxable Sales  
Non-Taxable Sales  
Sales Tax  
44.94  
0.00  
2.97  
Taxable Sales - This is the amount of taxable sales posted to the tax  
table.  
Non-Taxable Sales - This is the amount of non-taxable sales posted  
to the tax table.  
Sales Tax - This is the amount of sales tax posted to the tax table, or  
for inclusive tax tables, the amount of computed tax from the  
taxable sales posted to the tax table.  
5-26  
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Chapter 5 - Reports  
Charge Account Report  
5.12 Charge Account Report  
Revenue  
System  
Center  
Station  
User  
ꢃ
The Charge Account Report is used to report house account charges  
for the day. This report is updated when a check is tendered with a  
media that is set with the CHARGE ACCT option in the Media Setup  
table.  
----------------------------------------  
5:31 pm  
7/14/05  
Charge Acct  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 17:31  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
ꢄ ꢅ  
ꢆ ꢇ  
123  
456  
MgrVIP  
MgrVIP  
9.44  
9.82  
1
1
Total  
19.26  
ꢄ ACCOUNT - This is the account number of the person making  
the charge. The server enters this number in response to a  
prompt when the Charge Account media type is used.  
ꢅ ACCOUNT TYPE - This is the Media type to be credited with the  
sale.  
ꢆ AMOUNT - This is the total amount of charges made to each  
charge account.  
ꢇ # OF TRNS - This is the number of charge transactions posted  
to each account.  
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Discount Recipient Report  
Chapter 5 - Reports  
5.13 Discount Recipient Report  
Revenue  
System  
Center  
Station  
User  
ꢃ ꢃ ꢃ  
The Discount Recipient Report details the use of discounts given to  
employees, managers, and corporate personnel. Discounts pro-  
grammed with the RECIPIENT option set will be included on this  
report, sorted by the person receiving the discount.  
----------------------------------------  
4:23 pm  
DISCOUNT RECIPIENT REPORT  
7/14/05  
SYSTEM REPORT  
Daily  
FROM 7/14/05 0:00 TO 7/14/05 16:23  
TOSHIBA TEC AMERICA - Atlanta, GA  
----------------------------------------  
RECIPIENT  
DISCOUNT  
AMOUNT  
TRNS  
10  
6
4
Emp Disc  
Emp Disc  
Emp Disc  
-2.48  
-2.30  
-3.62  
1
1
1
Total  
-8.40  
RECIPIENT - This is the ID number of the employee receiving the  
discount. The server is prompted for the ID number when  
applying the discount to a check.  
DISCOUNT TYPE - This is the description of the discount received.  
AMOUNT - This is the total amount of the discounts received.  
# OF TRNS - This is the number of discounts received by the  
employee.  
5-28  
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Chapter 5 - Reports  
Deposit Entry  
5.14 Deposit Entry  
Revenue  
Center  
System  
Station  
User  
ꢃ
ꢃ
The Deposit Entry function can be used to record actual amounts in  
the cash drawer for comparison with reported totals.  
Notes:  
ꢀ
ꢀ
The amounts entered in this function are on the Financial report  
if the option REQ CASH DECL in the System Setup/System  
Config table is set.  
If Deposit Entry is set for X/Z Reports in the Function Setup  
table, the screen will display when these reports are initialized,  
forcing the user to make entries.  
Procedure:  
1. Index the amount for each media then press {TOTAL}.  
2. Press {EXIT} when all entries are complete. To correct an  
entry, index the number of the media and press {TOTAL}.  
3. When all entries are correct press {EXIT} again.  
4. If BLIND DEPOSIT is YES, screen prompts:  
Are you sure?  
5. If BLIND DEPOSIT is NO, screen prompts:  
Diff $xx.xx, Save?  
6. If all entries are correct and should be saved, index {1} for YES.  
To discard entries, index {0} for NO, then {1} for CANCEL.  
FS-3600 Owner’s Manual  
5-29  
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X Report  
Chapter 5 - Reports  
5.15 X Report  
Revenue  
Center  
System  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
The X Report allows a user to print a pre-defined sequence of  
reports with a single command, without clearing any totals.  
The option to include each report is set in the Function Setup table.  
The pages/options for each report are shown on page 5-33  
ꢀ
Set the System X option for a report to print it with a System X  
function.  
•
Reports set for the System X are also included with a  
Revenue Center and Station X reports.  
ꢀ
Set the User X option for a report to print it with a User X  
function.  
5-30  
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Chapter 5 - Reports  
Z Report  
5.16 Z Report  
Revenue  
Center  
System  
Station  
User  
ꢃ ꢃ ꢃ ꢃ  
The Z Report allows a user to print a pre-defined sequence of  
reports with a single command. In addition, Z Reports clear all totals  
for the report type, regardless if they are set to print or not.  
The option to include each report is set in the Function Setup table.  
The pages/options for each report are shown on page 5-33.  
ꢀ
Set the System Z option for a report to print it with a System Z  
function.  
•
Reports set for the System Z are also included with Revenue  
Center and Station Z reports.  
•
A Station Z also closes a shift for the station.  
ꢀ
Set the User Z option for a report to print it with a User Z  
function.  
•
A User Z also closes a shift for the employee.  
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Z Report  
Chapter 5 - Reports  
5.16.1 Programming Options for Z Reports  
The following table lists programming options that affect Z Reports.  
Refer to the Programming Manual for more explanations.  
Page /  
Table  
Field  
Option Description  
Station Setup  
3 / 4  
Allow Z Report  
3 / 6  
1 / 6  
2 / 6  
4 / 1  
5 / 9  
5 / 11  
6 / 4  
6 / 5  
7 / 1  
7 / 5  
7 / 7  
8 / 3  
8 / 8  
9 / 6  
Require Cash Declaration on Station Z  
Week Ending  
System  
Setup Table /  
System  
Z With Open Checks  
Create Export  
Config.  
24 Hour  
PTD Totals  
Append Export Files  
Backup Files  
Fixed Position in Export Files  
Restrict Station Z  
Report Station Present  
Export Line Header  
Month Backup File  
Close with Sales  
5-32  
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Chapter 5 - Reports  
Z Report  
5.16.2 Reports Included in X and Z Reports  
Setting the reports to include for printing in X and Z Reports is done  
in the Function Setup table. The locations are below.  
Function Table Option  
Page /  
Applies to:  
System  
User  
Report  
Field  
Report  
Report  
Charge Account  
8 / 3  
ꢃ
Close Time Clock  
Customer Summary  
Deposit Entry  
15 / 4  
7 / 8  
ꢃ
ꢃ
3 / 6  
ꢃ ꢃ  
Discount Recipient  
Employee Clocked In  
Employee Time Card  
Employees Pay  
Financial  
8 / 4  
ꢃ
ꢃ
ꢃ
ꢃ
14 / 7  
14 / 8  
19 / 8  
7 / 7  
ꢃ ꢃ  
Food Cost Report  
Hourly Prod  
17 / 4  
7 / 3  
ꢃ
ꢃ
Inventory Count Sheet  
Inventory Status  
Inventory Totals  
Job Code Labor Report  
Labor Analysis  
Loan/Pickup  
17 / 3  
16 / 8  
16 / 9  
14 / 9  
15 / 1  
8 / 1  
ꢃ
ꢃ
ꢃ
ꢃ
ꢃ
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ ꢃ  
ꢃ
Manager Voids  
Media  
7 / 5  
7 / 9  
Open Check  
7 / 2  
Refund  
7 / 6  
Sales Mix  
7 / 4  
Sales Tax  
8 / 2  
Tip Report  
15 / 2  
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Z Report  
Chapter 5 - Reports  
NOTES  
5-34  
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