Virtual Register for a Food & Beverage Staff Member

Why create a Virtual Register for Staff in Food and Beverage?

Some clubs will set up their Service Staff with their own Registers, by creating a Virtual Register for each staff member. They will still use all the same physical Register to input their orders but by each logging in with their own code will keep the Sales separate. 

By doing this, each staff member becomes their own entity. The benefits for you as an owner/manager are that you can print Sales Reports per staff member and it keeps their gratuities separate.

The following are the steps to complete this:

1. Add the Staff Member into the Point of Sale and ensure that you provide each Staff Member with a Quick Login code. This Quick login code will be used every time they open their Cash, open a Table, make a change to a Table and complete the payment keeping their sales separate.
2. From your Point of Sale, go to Admin
3. Select Registers
4. Click Configure Default Register
5. The Default Register is the Virtual Registers for permissions. By setting this up, the same permissions will apply to each staff member that you create a Virtual Register for. Note: If for some reason someone needs other permissions besides the ones that you have create they can be altered per Virtual Register if needed. 
6. Create a Virtual Register per Staff Member that will be serving in the Food and Beverage side of your clubhouse.
7. From your Point of Sale, go to Admin
8. Select Registers
9. Click Add Virtual Register
10. Each staff member will need a float. This can either be brought in by them or provided by the clubhouse.
11. From your Point of Sale, go to Admin
12. Select Table Service
13. Under Table Options, check mark Auto Logout When Closing a Table. By doing this, each time they want to open a table or add to a table, they will need to enter their Quick Log in code. 

Daily Routine for Staff that have been linked to a Virtual Register

1. Open Cash: They will enter in their opening float. 
2. They will take orders for their Tables
3. Gratuities should be cashed out at the end of day/shift.
4. To do this in the Tables Screen, click More Functions and then Close Cash
5. Select Print Gratuities Received
6. Enter the Start Date and Time.
7. End of Day: Click Close Cash and then enter their ending float. 
8. If you are having each person balance at the end of their shifts, after they have entered their Ending Float have them click Close and Print Cash Rec. Report. 
9. This report will print off the receipt printer. If they forgot this step, they can go to Admin, Reports and have them print the Cash Reconciliation Report. 
10. Also, they should complete a Cash Out Sheet. Either provide one for them or they can use the one in the reports section of the Point of Sale. 
11. These 2 reports should balance to each other at the end of their shifts.  

Please Note:

You do not need to make Virtual Registers for each person, this is just one way that it can be done. You can still use just one register for all your staff, but still have each person log in with their own code for their sales. This will still allow you to see who sold what and if there are issues who to question. Also, this will keep the gratuities separate.

If the club decides the the Staff will do a Print Gratuities Received which will perform an automatic Register Adjustment, then each staff member that performs Sales on a Register will need to do a Print Gratuities Received. The last Staff member will perform the Close Cash. 

At the end of day or shift, one person will close the cash. That person if you so choose can still balance at the end of the day or shift.