Learn it in the order you will use it.

The shortest path, and the one taught first, because it is the one a shift cannot start without.

• Open the shiftCount the float into the drawer. That figure is what the close is measured against. Shift and cash-up
• Take an orderStart in the room or at the till, add items off the photo grid, change a line on the stepper, and send it to the kitchen without settling it. Point of sale
• Bill and take paymentThe payment sheet with its numpad, quick tenders and change, split bills and tips. What the payment sheet does
• Split a billChoose what goes on the second bill. It becomes its own order with its own number, so it can be paid and printed on its own. Splitting a bill
• Learn where the limit isA discount over your limit needs a manager. Knowing that before service beats finding out during it. Roles and permissions
• Close and cash upDeclare the cash, print the X read during the shift and the Z report at the end, and read the variance against your own name. The cash-up
• Clock in, and the fridge roundEvery role clocks in from a phone, and recording a temperature round is floor work rather than management. Kitchen safety

The floor path. Shorter than the cashier's: a waiter takes orders and moves tables, and does not open or close the drawer.

• Read the roomTables by section, with open, occupied, billed and needs-clearing on the face of them, and how long each has been sitting. Floor and tables
• Seat and move a tableMove a party to another table and keep the ticket with them. Merging two tables is coming soon. Moving a table
• Order on a handheldThe same system in the browser, cut down to what a phone in a hand needs, taken at the table rather than remembered back to a terminal. Waiter handhelds
• Options and kitchen notesRequired modifier groups, the options sheet, and a note the kitchen actually reads. The options sheet
• Find the guestLook up a member on the ticket, so points and history attach to the right person. Loyalty and CRM

Taught on the pass, on the screen, during a real service if we can get one. It is five things and then practice.

• Bump a ticket, bump a lineTickets arrive by station and age in front of you. Bump a line when it is away, bump the ticket when it is done. Kitchen display
• RecallAnything bumped in the last thirty minutes comes back, for the times it should not have gone. Recall
• All day and ExpoAll day is everything still to make, biggest first. Expo is every station on one board. All day and expo
• Prep targets and late flagsSet the target, set the minutes at which a ticket counts as late, and let the board tell you rather than the front of house. Prep targets
• The fridge roundOne unit at a time on a large keypad. A reading out of range will not save until a corrective action and a note are chosen. Kitchen safety

The longest path, and the one worth doing over two sessions: the floor first, then the week.

• Everything the floor roles learnA manager approves what a cashier cannot do alone, so the manager's session starts with the cashier's screens. Point of sale
• Approvals and exceptionsDiscounts above the staff limit, voids, cancellations and refunds, each with a reason attached and each on the exceptions reports afterwards. Exception reports
• The board for tonightThe dashboard, its widgets, and every number on it opening onto the detail behind it. Dashboard
• Stock and the spend bookReceiving, wastage, counts, transfers between locations, and recording an expense with its receipt and its recoverable VAT. Inventory · Expenses
• The roster and the registerBuild the week, copy last week, and review the missed clock-ins your team files rather than fixing them silently. Roster and attendance
• Online ordersThe live inbox, accepting and declining with a reason, the exceptions queue, and pushing menu, prices and availability out to the platforms. Online orders · Delivery
• The operating recordWhat is due next on compliance, the temperature rounds, the service calendar, and the numbers in the directory when something breaks at nine on a Friday. Compliance · Directory
• Outlet setupSections and tables, printers and templates, till behaviour, discounts and reasons. The pieces a manager changes without calling anybody. Setup

The owner sees everything, so this path is about the screens nobody else opens rather than about the floor.

• The monthP and L, cashflow and profitability on one outlet or all of them, revenue by order type down to operating profit, and break-even revenue with its own assumptions printed beside it. P and L, cashflow and profitability
• What the numbers are notThe VAT position is an indication for the quarter, not a filed return, and staff costs carry an estimate until a payroll run is approved for the month. Knowing that is part of the training. The limits, stated
• The reports that matterBusiness summary, item profitability, dish margins, staff sales and settlements, all costed off real recipes and all out to CSV. Reports
• Payroll and the salary fileA run built off the hours already clocked, advances, service charge, settlements, and a WPS file whose excluded list names the missing field rather than dropping a person quietly. Payroll and WPS
• Recipes and food costCosted dishes, dish margins, and a price that recalculates as you type. This is the session that usually changes a menu. Recipes and food cost
• Roles, and who sees the moneyEditing a role, scoping somebody to one outlet, and deciding which of your people ever see cost and margin. Staff and permissions
• Several outlets, several sets of booksHead office holds the recipes, each outlet keeps its own books, and the reporting scopes to whichever you are standing in. Multi-outlet and group chains
• Ask it a questionPlain language, answered off your own reports, for the numbers you want on a Sunday and do not want to go looking for. Ask delEat