Catering industry terms in the catering cash register system
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In the catering cash register system, a term in the catering industry is often encountered. For cashiers and orderers who have just entered the catering business, they are a little bit puzzled when operating the easy-to-use cash register. Now let me share with you some catering industry terms in the cash register system.
Selling: The ingredients of a dish in the kitchen have been used up and cannot be produced. In the cash register system, when a dish is sold out, you can no longer order food on the cash register.
Push: Refers to the difficulty of storing dishes that need to be sold immediately.
Calling (available): Dishes that have been called on the cash register system require the kitchen to produce it, usually after the kitchen printer issues a small ticket.
Urgent dishes: Urging the kitchen to speed up the production of dishes. This function is used in both the cash register system and the ordering treasure.
Add dishes: guests add some dishes to the original menu.
Discarded food: Due to the sale or other reasons (for example: there is a problem with the taste of the food, etc.), the customer requests to return or replace it. This function is used in both the cash register system and the a la carte treasure system.
Combined table: The guests of the two tables merge and sit at the same Dining Table.
Turntable: Guests will be transferred from the original dining table to other dining tables.
Wipe the table: Virtually divide a table into several tables, you can order and check out separately.
Transfer order: transfer a dish in a menu to another menu.
Distribute dishes: Transfer the dishes that have been produced to the dining table consumed by guests.
Draw order: mark the served dishes as the served dishes on the transfer menu or press table.
Practice: Some special requirements of dishes
Attributes: Some of the inherent practices and requirements of dishes are particularly common in seafood dishes (such as lobster head, salt and pepper porridge)