Dining floors and tables

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

1. Open Dining floors
2. Create a floor (e.g. Terrace, Main hall, Private dining)
3. Place tables with capacity and default server zone
4. 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