An EPOS till system and waiter app on the devices you already have

The till shows your menu as large buttons, grouped by category, with a search box. Tap an item, pick its options (oat milk, a large cup, a double measure), and it joins the current sale. Add a table, a name or a note for the kitchen if you need to.

Take payment and the sale is sent to the kitchen screen and any kitchen printers straight away, exactly as a guest's QR order would be. Prices are always read from your menu on the server, so a stale screen can't undercharge.

• ✓Cash with quick amounts and the change to hand back
• ✓Card on your own card machine, recorded on the till, or on a Stripe Terminal reader in the UK
• ✓Split a bill into parts that add up to the total
• ✓Pay later: the sale stays open on the table's tab
• ✓Tips at the point of payment, if your venue takes them
• ✓A receipt to print or show after the sale

Floor staff open the waiter app on their own phone, pick a table, add items and tap Send to kitchen. The order goes to the kitchen screen at once and stays on the table's tab, to be settled later from Open tabs or the till.

That saves the walk back to the counter between taking an order and the kitchen seeing it, which is where table-service venues lose most time in a rush.

• How tabs, the floor plan and split bills work →

Each staff member has a role: Kitchen, Floor, Manager or Owner. The owner decides, per role, whether staff may give a discount, comp an item, cancel an unpaid order, refund, or record cash paid in or out: allowed, needs a manager's PIN, or not allowed.

A manager can refund a paid order in full or in part, with a reason. Every refund comes off your reports and takings, and refunds are recorded in the activity log on the Multi-site plan.

Once an order has gone to the kitchen, staff can void a whole item or part of a line, always with a reason. A waiter needs a manager's PIN to do it. The kitchen screen strikes the line through, ingredients go back into stock if the dish was never made, and the Leakage report shows every void by reason.

Take a phone order at the till as eat in, takeaway or delivery. For delivery, type the customer's phone number and their saved address comes up, the delivery zone's fee is added to the bill, and you pick one of your own riders. A cash-on-delivery order is left for the rider to collect.

Open the customer display on a second screen next to the till and it mirrors the sale as you ring it up, shows the change due and says thank you at the end. It runs in the same browser as the till, so there is nothing to pair.

Once the till has been opened on a device with a connection, it opens and keeps selling on that device when the internet drops. Offline it takes cash and your own payment types. Card payments, tabs, gift cards and anything that needs a manager's PIN wait for the connection, and a discount needs a manager signed in on the till.

Each offline sale gets a provisional OFFLINE receipt number and is kept on the device, then uploads when the connection returns. It leaves the device only once the server confirms it, and anything odd, such as a price change, a sold-out item or a wrong clock, is flagged for a manager. Offline sales do not send a kitchen ticket, and QR, online and kiosk ordering need a connection.

The till, cash-up, time clock and kitchen stations are in the POS plan at £39 per venue a month, or the "Till and cash-up" add-on at £15 a month on Order & Pay. The waiter app comes with tabs and the floor plan, in the POS plan or as a £8 add-on that needs the till. The free first month includes the POS plan, so you can try the till before you pay.

Card readers are linked only in the UK, through Stripe Terminal; elsewhere, take card on your own machine and record it on the till. A USB receipt printer and a cash drawer plugged into it work from Chrome or Edge on a computer, not from an iPad. The till runs in a web browser: through an outage it takes only cash and your own payment types, so plan for a dependable internet connection at the counter.