Dining floors maps your service layout — sections, tables, and bar seats — so Run the point of sale can open tickets in context.
Please note:
- Table holds from Manage bookings share the same inventory as walk-ins — release tentative reservations before end of day to free seats.
- Mark Dirty immediately after payment so hosts do not seat the next party early.
Configure a floor plan
- Open Dining floors
- Create a floor (e.g. Terrace, Main hall, Private dining)
- Place tables with capacity and default server zone
- Publish the layout to POS terminals — menu categories come from Recipes and menu assignments for each outlet.
Walk-in and reservation flows can target the same table inventory when Manage bookings links table holds. Published layouts appear on terminals configured for Run the point of sale.
Table states on the floor
| State | Color cue (typical) | POS action |
|---|---|---|
| Available | Green | Open new ticket |
| Seated | Amber | Add items / send kitchen |
| Reserved | Blue | Hold until guest arrives |
| Dirty | Gray | Block until bussed |
flowchart LR FP[Floor plan] --> T[Select table] T --> POS[Open POS ticket] POS --> K[Kitchen send] K --> PAY[Payment & close] PAY --> FP
Sections and staff
Assign sections to servers so each terminal highlights relevant tables. Managers can move tables between sections during peak without rebuilding the whole floor.
Best practices
- Match table capacity to booking party size to reduce splits
- Mark Dirty immediately after payment so hosts do not seat early
- Keep bar and takeaway stations as separate floors if kitchen routing differs
- When an ingredient runs out in Track stock and products, 86 affected recipes before hosts seat guests for those dishes