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SQUIRREL PROFESSIONAL 6.0

Manager’s Guide | October 22, 2012

For further information about this manual or other Squirrel Systems products, contact us at 8585 Baxter Place, Burnaby, BC V5A 4V7 or call 1-800-388-6824. Outside the U.S. and Canada, call 604.412.3300.

Copyright ©2009 Squirrel Systems Corporation. All rights reserved.

Squirrel Professional is a trademark of Squirrel Systems.

All other products are trademarks or registered trademarks of their respective holders, all rights reserved. Reference to these products is not intended to imply affiliation with or sponsorship of Squirrel Systems.

Proprietary Notice

This document contains confidential and trade secret information, which is proprietary to Squirrel Systems, and is protected by laws pertaining to such materials. This document, the information in this document, and all rights thereto are the sole and exclusive property of Squirrel Systems, are intended for use by customers and employees of Squirrel Systems, and are not to be copied, used, or disclosed to anyone, in whole or in part, without the express written permission of Squirrel Systems. For authorization to copy this information, please call Squirrel Systems Product Support at 1.800.288.8160 or 604.412.3308 in British Columbia.

Disclaimer

Squirrel Systems provides this documentation as is without warranty of any kind, either express or implied. This document could include technical inaccuracies or typographical errors. Squirrel Systems may make improvements and/or changes at any time to the product(s) and/or program(s) described in this document. Changes are made periodically to the information herein; these changes will be incorporated in new editions of the document.

V6.0 Manager Guide Record of Revisions

Date Reference:

Page, Paragraph

Doc Rev #

Squirrel Build

Comments

July 12/10

Initial Release V6.0

Oct 4/10

Section 4.12: Reopening Checks: removed the limitation regarding gift cards – gift cards can now be reopened.

1

Mar 7/11

Section 4.12: Reopening Checks: A check re-opened in a Bar department will reopen in Section 1 regardless of who reopens it or what section they are in.

2

Oct 22/12

Section 7: Assigning a Section: Removed the note regarding the 5 section per employee limit as it only applies when assigning default sections from the Squirrel Browser. You can assign an unlimited number of sections to an employee at POS.

3

Table of Contents 6 .0 Manager ’s Guide

i October 2012

1 OVERVIEW ............................................................................................................................... 1

2 STARTING THE SQUIRREL POS SYSTEM ........................................................................... 1

2.1 CALIBRATING THE SCREEN ..................................................................................... 4

3 LOGGING ONTO THE SQUIRREL TERMINAL ...................................................................... 5

3.1 LOGGING ON USING THE OVERRIDE FUNCTION .................................................. 6

4 MANAGER FUNCTIONS ......................................................................................................... 8

4.1 VIEWING AN EMPLOYEE’S TABLE OR CHECK........................................................ 8

4.2 ADDING MENU ENTRIES TO A CHECK .................................................................. 10

4.3 AUTHORIZING CREDIT CARDS FOR EMPLOYEES ............................................... 10

4.4 PRINTING A DUPLICATE CREDIT CARD VOUCHER ............................................. 10

4.5 PERFORMING VOIDS .............................................................................................. 13

4.6 PERFORMING QSAS ................................................................................................ 15

4.7 RESTRICTED PROMOS ........................................................................................... 16

4.8 APPLYING SERVICE CHARGES ............................................................................. 17

4.9 PRINTING A CHECK WITH ALTERNATE TAX ......................................................... 19

4.10 ADJUSTING CLOSED CHECKS ............................................................................... 20

4.11 ADJUSTING PAYMENTS ON CLOSED CHECKS .................................................... 23

4.12 REOPENING CHECKS ............................................................................................. 26

5 TRANSFERS .......................................................................................................................... 29

5.1 PERSON-TO-PERSON TRANSFERS ...................................................................... 29

5.2 TRANSFER ANYWHERE .......................................................................................... 32

6 MANAGER SCREEN ............................................................................................................. 35

7 ASSIGNING A SECTION ....................................................................................................... 35

8 MAINTAINING MENU ENTRIES............................................................................................ 36

8.1 ADDING MENU ENTRIES ......................................................................................... 36

8.2 EDITING MENU ENTRIES ........................................................................................ 39

8.3 MOVING AN OFFSCREEN MENU ENTRY ONTO A MENU SCREEN ..................... 42

8.4 MOVING A MENU ENTRY OFFSCREEN ................................................................. 42

9 MAINTAINING EMPLOYEES ................................................................................................ 44

9.1 ADDING EMPLOYEES .............................................................................................. 44

9.2 EDITING EMPLOYEES ............................................................................................. 48

10 COUNTING AND INHIBITING MENU ENTRIES ................................................................... 49

10.1 EDIT COUNT ............................................................................................................. 49

10.1.1 ONSCREEN COUNT .................................................................................... 50

6.0 Manager ’s Guide Table of Contents

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10.1.2 OFFSCREEN COUNT ................................................................................. 50

10.1.3 CHANGE A COUNT ..................................................................................... 51

10.1.4 REMOVE A COUNTED ITEM ...................................................................... 51

10.2 INHIBIT OUT OF STOCK MENU ENTRIES .............................................................. 52

11 CHANGING PRICE LISTS..................................................................................................... 54

12 ADJUSTING PUNCHES ........................................................................................................ 59

13 ON-LINE REPORTING .......................................................................................................... 61

13.1 EMPLOYEE REPORTS ............................................................................................ 63

13.2 HOUSE REPORTS ................................................................................................... 64

13.3 INTERVAL REPORTS............................................................................................... 65

13.4 PROMO REPORTS ................................................................................................... 66

13.5 SHIFT REPORTS ...................................................................................................... 68

14 TABLE STATUS .................................................................................................................... 69

15 PRINTER ROUTING .............................................................................................................. 71

16 TERMINAL CONTROL .......................................................................................................... 72

17 DIAGNOSTICS ...................................................................................................................... 74

18 END OF SHIFT PROCEDURES ............................................................................................ 75

18.1 CLEAR SECTIONS ................................................................................................... 75

18.1.1 CLEAR FREE ............................................................................................... 75

18.1.2 CLEAR ALL .................................................................................................. 76

18.2 REPORTS ................................................................................................................. 76

18.2.1 OPEN CHECKS ........................................................................................... 76

18.2.2 UNCASHED OUT EMPLOYEES ................................................................. 77

18.2.3 UNPULLED DRAWERS ............................................................................... 78

18.3 MANAGER CASHOUTS AND CHECK SUMMARIES ............................................... 78

18.4 PULL TOTAL ............................................................................................................. 80

19 END OF DAY PROCEDURES ............................................................................................... 81

19.1 REPORTS ................................................................................................................. 81

19.2 PUNCHES ................................................................................................................. 81

19.3 TERMINALS .............................................................................................................. 81

19.4 SHUTTING DOWN OPERATION .............................................................................. 81

Squirre l Professional 6 .0 Manager ’s Guide

October 2012 1

1 OVERVIEW This guide is intended to outline functions commonly performed by a manager or employees with sufficient rights. This document does not cover the full scope of the Squirrel Professional Point of Sale system; it is meant as a guide to the common day-to-day functions of a manager using the system.

The Squirrel Professional POS Terminal allows the managers direct access to operational functions via an easy to use touch screen user interface. The functions range from controlling employee access to the system using Section Assign, to error correction for servers using Void and Promo. Adding or editing menu entries or employees is a simple process with prompt messages that guide you through the steps. Real time statistical and daily reports are able to be viewed and printed while diagnostics and configuration of your hardware can all be done through the Manager Tabs.

Button Discrepancies

The function buttons on your Squirrel system may be labeled differently than the examples used in this manual. However, it does not change the operation of the buttons. If you do not have a button that is described in this manual and would like to have it configured, please call Squirrel Solution Center for assistance (1-800-288-8160).

2 STARTING THE SQUIRREL POS SYSTEM The Squirrel POS (Point of Sale) System must be started at the beginning of each business day. Before starting the Squirrel POS System, make sure that all major configuration changes are complete. While changes can be made directly in the terminal, it is faster and easier to make major changes through the Squirrel Professional Browser.

Configuration changes made at a Squirrel POS terminal take place immediately, but vary from one Tab to another in permanence. Configuration changes made through the Squirrel Browser are always permanent, but do not take effect until the next “Start of Business Day,” unless you choose to “Send Setup Changes to Terminals.” The level of permanence for each Tab is indicated in the table below and at the beginning of each section.

Function Level of Permanence

Section Assign Sections are reset at the next Start of Business Day.

Edit Item Changes to menu entries are permanent and should not be repeated at the Host Computer.

Edit Employee Changes to Employees are permanent and should not be repeated at the Host Computer.

• Make sure that all Squirrel terminals are powered on (they should display a “scrolling screen/screen saver”) and that all Squirrel printers are powered on and loaded with paper.

To start the Squirrel POS System:

1. Open the Squirrel Professional Browser by clicking the Squirrel Explorer icon on the desktop.

Manager ’s Guide Squi rre l Professional 6 .0

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2. Login with your User Name and Password if your system is configured for Browser Security.

3. Select the Point of Sales Control icon on the Squirrel Explorer Browser.

4. The system message should read ‘System is shutdown!’ in the top left corner of the POS

and Service Operations Screen.

5. Select Start Business Day.


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6. If a backup of the database has not been performed in the last 24 hours you are prompted to back up your database. Click OK to start a backup.

7. In the Confirm Business Date window, verify the Business Date and change it if required. The system automatically sets the date to the current day’s date.

8. ONLY select the No Config Change check box if you DO NOT want to send any configuration changes to the terminals. Leave this check box clear to send configuration changes that were done via the Back Office to the Squirrel POS Terminals.

9. Click OK. A message box appears while the Host is connecting and a StartDay is performed.

10. When the POS system is ready the browser screen displays a ‘System is Alive‘ message located in the top left corner.

11. The new configuration pages are then loaded into the Squirrel POS terminal and finish at the login screen.

NOTE: Squirrel POS Terminal transactions accumulate based on the date that the POS system is started. This is referred to as the Transaction Date. Squirrel POS Terminal transactions (including sales and punches) performed after midnight are included in the previous day’s transaction date.

12. Click the Squirrel Explorer Window icon to exit the Point of Sale Control window.


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13. Click the Host Terminal icon to launch a POS terminal session on the Squirrel Host PC.

2.1 CALIBRATING THE SCREEN

A terminal screen may need to be calibrated if the software is not correctly reacting to the screen “touches.” Calibrating the screen will align a “touch” to the correct spot on the screen.

To calibrate a screen:

1. Touch the terminal screen. DO NOT swipe your badge or enter your ID.

2. On the keypad, touch CALIB. The CALIB button changes to a % symbol.

3. Swipe your badge card or enter your ID number.


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4. The screen displays a target circle with a inside it in the top left corner. Touch the .

5. The screen will then display the target circle with a inside it in the lower right-hand corner. Touch the .

6. Touch the center of the screen to bring up the keypad and touch the CANCEL button.

7. If the CANCEL button highlights correctly then your calibration was successful.

3 LOGGING ONTO THE SQUIRREL TERMINAL There are multiple ways for a manager to log onto the Squirrel Terminal and your method depends on the hardware that has been purchased, as well as how the software is configured. Throughout the manual you will be instructed to log onto the terminal to perform different actions. This is accomplished in one of the three ways:

1. Touch the screen and enter your ID number

2. Swipe your ID card through the MAG reader on the side of the terminal

3. Present your finger to the fingerprint reader on the side of the terminal


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3.1 LOGGING ON USING THE OVERRIDE FUNCTION

The Override function allows a manager to log into an employee’s active table/check in order to perform a function for the employee without the employee having to log out. There are multiple ways to activate the Override function.

To use Override for Dining and Bar Service:

1. From the employee’s active table or check from either the Summary Tab, touch the MANAGER button, OR from the Admin Tab, touch the MANAGER FUNC button.

• There is also the ability to use OVERRIDE from the Menu Tab in Dining and Bar Service.

2. On the pop-up menu, touch the OVERRIDE button.

3. Swipe your manager’s badge card or enter your badge number onto the keypad and touch DONE.

• You (the manager) are now logged over the employee’s table/check and can perform any manager’s functions to their open checks without the server having to log out.

• The banner message at the top of the screen that identifies who is logged into the terminal automatically changes to the manager’s name once the OVERRIDE button is touched.

The banner changes to the manager and then returns back to the server when the Override functioning is completed


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4. Once the necessary functions have been completed, from the Summary Tab, touch the MANAGER button, OR from the Admin Tab, touch the MANAGER FUNC button, and in the pop-up, touch the OVERRIDE button again in order to exit out of the Override task to allow the server to continue.

• The system automatically returns the POS back to the server.

To use Override for Counter Service:

1. From the employee’s active check touch the MANAGER FUNC button on the Main Screen.

2. On the pop-up menu, touch the OVERRIDE button.

3. Swipe your manager’s badge card or enter your badge number onto the keypad and touch DONE.

• You (the manager) are now logged over the employee’s table/check and can perform any manager’s functions to their open checks without the server having to log out.

• The Payment, Check Printing and Logoff functions are grayed out to enable the server to complete these processes once the Override function by the manager is concluded.

4. Once the necessary functions have been completed, touch the MANAGER FUNC button, and in the pop-up, touch the OVERRIDE button again in order to exit out of the Override task to allow the server to continue.

• The system automatically returns the POS back to the server.


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4 MANAGER FUNCTIONS Managers will be required to perform various functions on the Squirrel POS Terminal to aid their employees, make changes, and correct errors.

The functions must be assigned in the manager’s Security Group.

WARNING: DO NOT close tables to cash or credit cards for servers! Sales are associated with the employee who settles the check.

4.1 VIEWING AN EMPLOYEE’S TABLE OR CHECK

There are multiple avenues in which to view employee checks and tables.

Viewing in Dining (from one section only) and in Bar Service (with open checks):

1. Login and choose the Department.

2. From the Summary Tab touch any open table or check.

3. You can then view open checks from any of the Summary, Menu, Check or Payment Tabs to access each area as required.

Viewing in Dining (with multiple sections open) using Show Me:

1. Login and choose the Dining Department.

2. From the Summary Tab touch the SHOW ME button.

3. On the keypad enter the Table Number from any section in Dining Service.

4. The Summary Screen will display the contents of that table’s check.

• You can continue to call up any open check on any open table by touching the SHOW ME button as often as needed and entering the appropriate Table Number.


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Viewing in Bar using Show Check (quick find for full screens)

1. Login and choose the Bar Department.

2. From the Summary Tab touch the SHOW CHK button.

3. On the keypad enter the Check Number.

4. The Summary Screen will display the contents of that check.

• You can continue to call up any open check by touching the SHOW CHK button as often

as needed and entering the appropriate Check Number.

Viewing in Counter Service using Previous Check (viewing a closed check)

1. Touch the PREV CHECK button until you recall the appropriate closed check.


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2. Touch the PRINT CHK button for a detailed check, or touch the RECEIPT button for a payment receipt.

3. Touch the CUR CHECK button to return to your current or new order.

NOTE: Use the PREV CHECK button to view up to the last 10 settled checks. Settled checks can only be adjusted by a manager.

4.2 ADDING MENU ENTRIES TO A CHECK

1. Login and choose the Department.

2. From the Summary Tab, touch the table or the check.

3. Select the Menu Tab

4. In Dining, touch the correct Seat# first, and then touch the menu entry you want to add.

5. In Bar, simply touch the menu entry you want to add to that check.

6. Select the Summary Tab to review the order. Or review the order on the On-Screen Check.

7. Touch the SEND ORDER button. The menu entries are sent to the printers.

IMPORTANT: This process is for Dining and Bar Service only. In a Counter Service configuration checks are settled immediately so there is no ability to view or edit open checks. However, in Counter Service the manager can recall Previous Checks for any corrections or alterations from the Main Screen. Refer to upcoming sections below for further information.

4.3 AUTHORIZING CREDIT CARDS FOR EMPLOYEES

1. Login and choose the Department

2. Select the Payment Tab

3. Touch the table or the check to authorize

4. Swipe the Credit Card or enter manually.

5. Touch the DONE button. Do not access the table or check again after you have authorized the card. The server must close the check and/or table.

IMPORTANT: This process is for Dining and Bar Service only. In Counter Service, credit cards are authorized and settled in a one-step process that must be performed by an employee.

4.4 PRINTING A DUPLICATE CREDIT CARD VOUCHER

A Duplicate Credit Card Voucher can be printed at the POS Terminal in the event the original was lost or damaged. A voucher can be reprinted for both an authorized, but unsettled check, as well as a settled check. A duplicate voucher for a settled check displays the tip information as well. The Credit Card Detail Report indicates a duplicate voucher with a ‘+’ sign beside the credit card number.


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To Print a Duplicate Voucher for an authorized but unsettled check:

1. Locate the table or check.

2. Select the Payment Tab.

3. Touch CANCEL on the keypad.

4. Touch the credit card payment line (i.e. VISA).

5. On the pop-up menu touch the REPRINT VCH button.

6. Touch the PAID/AUTH button. A duplicate voucher prints.

IMPORTANT: This process is for Dining and Bar Service only. Counter Service checks are settled immediately so there is no need to reprint vouchers via this format as the server has the ability to reprint prior to settling a check.

To Print a Duplicate Voucher for a settled check:

1. Log onto the Terminal and choose the department.

2. Select the Summary Tab.

3. Touch the MANAGER button.


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4. On the pop-up menu touch the CHECK ADJ button.

5. On the keypad, enter the check number and then the transaction date (defaults to today’s date) for the desired check.

• If needed, run a check summary to locate check numbers. Refer to MANAGER CASHOUTS AND CHECK SUMMARIES section for details.

6. Check automatically displays on the Summary Tab. Select the Payment Tab.

7. Touch CANCEL on the keypad.

8. Touch the credit card payment line (i.e. VISA).

9. On the pop-up menu touch the REPRINT VCH button.

10. Touch the PAID/AUTH button. A duplicate voucher prints.

IMPORTANT: This process is for Dining and Bar Service only.


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Duplicate Voucher on the Credit Card Detail Report:

The Credit Card Detail Report indicates a duplicate voucher with a ‘+’ sign beside the credit card number.

NOTE: Currently this only applies to vouchers reprinted for open checks.

NOTE: Refer to the Squirrel Reports Manual for complete details on back-end reporting functions.

4.5 PERFORMING VOIDS

It is usually a manager’s function to delete a menu entry from a table/check after it has been sent to the requisition printer.

NOTE: Only delete items that were not actually served. Use QSA or Promo to remove items from a check for quality or promotional reasons. See sections below for details.

To perform a void:

1. Login to the terminal and locate the table or check or access the employee’s check using the Override function.

2. In Dining, touch the menu entry (under the correct Seat#) that you want to delete (item highlights).

3. In Bar, touch the menu entry you want to delete (item highlights).

4. In Counter, touch the PREV CHECK button until you recall the appropriate closed check and touch the menu entry you want to delete.

5. On the pop-up menu, touch the DELETE button.


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• A line appears through the menu entry. A VOID slip will be sent to the printer of the original order for Dining and Bar Service.

6. For Dining and Bar, touch the SEND ORDER button or touch the OVERRIDE button again to return POS to the employee. The menu item has been removed from that open table/check.

For Counter, touch the PRINT CHK button, a new check will print with the menu item removed. If applicable, a refund may be required if the customer already paid. Touch the CUR CHECK button to return to the current or new order. Touch the OVERRIDE button again to return POS to the employee.


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4.6 PERFORMING QSAS

QSA is used to remove a menu entry, or an entire order from a guest check due to a problem with the Quality, Service or Customer Dissatisfaction. QSA’d menu entries do not appear on the guest check but they are included in Gross Reports.

To QSA a menu entry:


2. In Dining and Bar touch the menu entry(ies), seat number(s) or entire check number to be QSA’d. Selection(s) will be highlighted.

3. In Counter, touch the PREV CHECK button until you recall the appropriate closed check and then touch the menu entry(ies) to be QSA’d. Selection(s) will be highlighted.

4. In the first pop-up menu, touch the MANAGER button.

5. In the second pop-up menu, touch the QSA button.

6. In the third pop-up menu, select the QSA Reason from the list of choices (use the scroll arrows to move through the list).

• Squirrel automatically alters the highlighted selection(s) and zeros out the price.


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7. For Dining and Bar touch the SEND ORDER button or touch the OVERRIDE button again to return POS to the employee. The QSA’d selection remains visible on the On-Screen Check and Summary screen but is not printed on the guest check.

For Counter, touch the PRINT CHK button, a new check will print with the menu item removed. If applicable, a refund may be required if the customer already paid. Touch the CUR CHECK button to return to the current or new order. Touch the OVERRIDE button again to return POS to the employee.

4.7 RESTRICTED PROMOS

While employees may be allowed to apply some promos, other promos are restricted to managers only, and only managers can enter these promos onto the Squirrel POS Terminal.

To enter a restricted promo:


2. In Dining, touch the menu entry (under the correct Seat#) that you want to promo (item highlights).

3. In Bar, touch the menu entry you want to promo (item highlights).

4. In Counter, touch the PREV CHECK button until you recall the appropriate closed check and touch the menu entry you want to promo.

5. On the first pop-up menu, touch the MANAGER button.

6. On the second pop-up menu, touch the PROMO button.

7. In the third pop-up menu, select the Promo from the list of choices (use the scroll arrows to move through the list).


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8. The price of the item is discounted by the amount of the promo.

9. In Dining and Bar touch PRINT CHK in order to print a discounted check or touch the OVERRIDE button again to return POS to the employee. The check is discounted by the amount of the promo.

For Counter, touch the PRINT CHK in order to print a discounted check. If applicable, a refund may be required if the customer already paid. Touch the CUR CHECK button to return to the current or new order. Touch the OVERRIDE button again to return POS to the employee.

WARNING: DO NOT close tables to cash or credit cards for servers! Sales are associated with the employee who settles the check.

4.8 APPLYING SERVICE CHARGES

A service charge can be added to a table/check through the Check Tab. This function would be used only in a Dining or Bar Service configuration. Some systems restrict applying a service charge to a manager’s control.


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To apply a service charge:


2. Select the Check Tab.

3. Touch the MORE button.

4. From the pop-up menu, touch the SRV CHARGE button.

5. In the keypad, touch the % (percentage) of Service Charge to add to the check.

• The Service Charge then appears below the check number to indicate it has been applied to the check.

6. Touch PRINT CHK or touch the OVERRIDE button again to return access to the check to the employee. The service charge is now added to the check.


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4.9 PRINTING A CHECK WITH ALTERNATE TAX

Some customers qualify to have the tax removed from their check or some other alternate tax is configured.

To print a check with an alternate tax:


2. Select the Check Tab.

• For Counter Service (if your system is configured with an ALT TAX button this will appear on the MANAGER FNC pop-up menu from the Main Screen.

3. Touch the MORE button.

4. On the pop-up menu, touch the ALT TAX button.

• The ALT TAX then appears below the check number to indicate it has been applied to the check.

5. Touch PRINT CHK or touch the OVERRIDE button again to return POS to the employee. The tax is now removed from the check.


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4.10 ADJUSTING CLOSED CHECKS

It is sometimes necessary for a manager to make an adjustment to a closed check. The check number can be obtained from the Employee’s Check Summary. Refer to MANAGER CASHOUTS AND CHECK SUMMARIES section for more information.

To adjust a check settled with cash:

1. Log onto the Terminal.

2. In Dining and Bar Service, from the Summary Tab touch the MANAGER button, a pop-up displays.

3. In Counter Service, touch the PREV CHECK, button until you recall the appropriate closed check

4. Touch the CHECK ADJ button. A keypad displays (Dining and Bar Service only)

5. Enter the check number onto the keypad of the closed/settled check to adjust and touch DONE (Dining and Bar Service only)

6. The transaction date of the closed check defaults to the current date, or you can enter a different date if applicable, then touch DONE (Dining and Bar Service only)

7. The Summary Screen will display the contents of that check for Dining and Bar Service or it will appear on the Main Screen for Counter Service. Touch the menu item to be adjusted.

8. Touch the desired adjust-function from the pop-up menu.


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• The adjustment occurs. The SEND button is unavailable since this order has already

been settled.

9. For Dining and Bar Service, select the Payment Tab


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• A check settled to CASH needs no further adjustment. If a menu entry was deleted

from the check, the price of the menu entry is deducted from the total as CHANGE.

10. Touch CANCEL in the keypad

11. For Dining and Bar Service, touch PAID/AUTH to complete the adjustment and clear the check. A new check will print showing the adjustment.

12. For Counter, touch the PRINT CHK and/or RECEIPT button. A new check and/or receipt prints with the item adjusted. Touch the CUR CHECK button and then LOGOFF to exit.

To adjust a check settled with a credit card:



3. In Counter Service, touch the PREV CHECK, button until you recall the appropriate closed check.

4. Touch the CHECK ADJ button (Dining and Bar Service only)

5. A keypad displays. Enter the check number onto the keypad of the closed/settled check to adjust and touch DONE (Dining and Bar Service only)


7. The Summary Screen will display the contents of that check for Dining and Bar Service or it will appear on the Main Screen for Counter Service. Touch the menu item to be adjusted.

8. Touch the desired adjust-function from the pop-up menu.


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• The adjustment occurs. The SEND button is unavailable since this order has already been settled.

9. For Dining and Bar, select the Payment Tab. A keypad displays, touch CANCEL.

10. The Payment Tab has balanced the new DUE and TENDER amounts. The adjusted amount is posted to the credit card processor at the end of the day.

11. To print a new voucher, touch the credit card line (e.g. VISA) and touch REPRINT VCH on the popup menu.

12. Touch PAID/AUTH to complete the adjustment. A new check will print showing the adjustment as well as the new voucher. The adjusted amount is posted to the credit card processor at the end of the day.

13. For Counter Service, the check is balanced with the new DUE and TENDER amounts. The adjusted amount is posted to the credit card processor at the end of the day. A manual voucher must be processed.

• Touch the CUR CHECK button and then touch LOGOFF to exit.

4.11 ADJUSTING PAYMENTS ON CLOSED CHECKS

It is sometimes necessary for a manager to make an adjustment to the payment on a closed check. The check number can be obtained from the Employee’s Check Summary. Refer to MANAGER CASHOUTS AND CHECK SUMMARIES section for more information.

To adjust the payment on a closed check from a credit card to cash:








8. For Counter, the closed check is displayed on the Main Screen.

Adjusted tender & due amounts from original transaction


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9. Touch the credit card line (i.e. Visa, Amex, etc.). A pop-up will appear which you can disregard.

10. Touch the CASH button. The transaction is automatically adjusted to CASH.

11. For Dining and Bar Service, you can touch the RECEIPT button to print a revised receipt for the customer. Touch PAID/AUTH to complete the adjustment. The adjusted amount is posted to the credit card processor at the end of the day.

12. For Counter Service, you can touch the RECEIPT button to print a revised receipt for the customer. Touch the CURRENT CHECK button and then touch LOGOFF to exit. The adjusted amount is posted to the credit card processor at the end of the day.

To adjust the payment on a closed check from cash to a credit card:









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9. Touch the cash payment line. A pop-up will appear which you can disregard.

10. Swipe the credit card or process manually.

11. A keyboard will display asking for Voice Authorization. Call the credit card company for a voice authorization code and enter the authorization number in the on-screen keyboard and touch ENTER. The transaction has now been adjusted to the credit card.

12. For Dining and Bar Service, touch the credit card line (i.e. Visa, Amex, etc.) and touch REPRINT VCH to print a credit card voucher for the customer to sign and enter a tip if applicable. Touch PAID/AUTH to complete the adjustment and print the voucher.

13. For Counter, the adjustment is automatically tendered. You can touch the RECEIPT button to print a revised receipt for the customer however a manual credit card voucher must be processed. Touch the CURRENT CHECK button and then touch LOGOFF to exit. The adjusted amount is posted to the credit card processor at the end of the day.

To adjust a Tip amount from a credit card on a closed check:






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9. Touch the Tip line in the on-screen check summary.

10. Enter the tip amount onto the keypad and touch DONE.

11. Touch PAID/AUTH to complete the adjustment. The adjusted amount is posted to the credit card processor at the end of the day.

12. For Counter, the adjustment is automatically tendered. You can touch the RECEIPT button to print a revised receipt for the customer. Touch the CURRENT CHECK button and then touch LOGOFF to exit. The adjusted amount is posted to the credit card processor at the end of the day.

4.12 REOPENING CHECKS

This function allows you to reopen a check that was settled in error. When the table/check is reopened, the existing payment is voided; if a credit card payment is voided a Voided Credit Card Voucher prints.

A few restrictions/limitations:

- Reopen Check only applies to the current transaction date.

- A check/table with a posted credit card payment cannot be reopened.

- A check on a table which has been occupied by new customers cannot be reopened - use Check Adjust to make changes on the check.


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- A check on a table which is still partly occupied cannot be reopened if the seat associated with the check has been occupied by a new customer - use Check Adjust to make changes.

- A check re-opened in a Bar department will reopen in Section 1 regardless of who reopens it or what section they are in

WARNING: credit card information is deleted when a check with a credit card payment is reopened. The credit card information may not be available from the voucher if the credit card number is masked. If you require a credit card number from a reopened check you must contact your credit card processor.

TO REOPEN A CHECK THAT WAS SETTLED IN ERROR:

1. Log onto the terminal

2. Touch the Summary tab

3. Touch the Manager button

4. Touch the REOPEN CHK button


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5. Touch TABLE or CHECK

6. The keypad appears - enter the table or check number

• A warning message explains that all payments will be voided and gives the details of the table/check about to be reopened.

7. Touch YES to continue or NO to cancel

• All payments are voided and you are returned to the Summary tab


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8. Touch EXIT.

• If a credit card payment was voided by reopening the check a VOID credit card voucher prints.

5 TRANSFERS A manager can help to facilitate transfers between employees or between table/checks.

NOTE: These functions are only available with Dining and Bar Service.

5.1 PERSON-TO-PERSON TRANSFERS A manager can recall any table with a pending transfer, as well as use the SEND TO button to initiate a person-to-person transfer. There are two function buttons (MGRACCEPT and PENDRECALL) intended for manager use that allow a manager to access “in process” person-to-person transfers.

MGRACCEPT

The MGRACCEPT button allows a manager to accept a person-to-person transfer on behalf of an employee.


2. From the Summary Tab touch the MANAGER button.

3. On the pop-up menu, touch the MGRACCEPT button.


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• A new pop-up menu displays providing the names of all employees in the current department with outstanding person-to-person transfers.

4. Touch an employee name.

• Once the employee is selected the Transfer message pop-up displays. This is the same Transfer message that the employee would get at login.

• The manager then has the same options of ACCEPT, REJECT, DETAIL and CANCEL. The ensuing process is the same as if it was the receiving server.

NOTE: If the manager does not have access to the desired table to transfer to, they can use the SECTION button to search for it, or they can use ADD TABLE to access the appropriate table.

PENDRECALL

There is also a PENDRECALL button that allows a manager to view all of the pending transfers for a department and recall a table that has a pending transfer.


2. From the Summary Tab of the department in which the pending transfer initiated, touch the TRANSFERS button.


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3. In the pop-up, touch the PENDRECALL button.

• Another popup menu displays the check number(s) with the originating server

name(s) for the checks pending transfer in this department

4. Touch the check number/name you wish to recall.

• This check is then subject to the same constraints as if the originating employee had recalled the check. That is, the check cannot be altered.

To assign a recalled check to a New Server or UNDO the Transfer, do one of the following:

1. From the Summary Tab of the originating department, with the recalled check displayed, touch the TRANSFERS button. A pop-up displays.

2. Touch the SEND TO button, a Server pop-up menu displays.

3. Choose the new employee to assign the transfer to;

OR

3. From this Server pop-up menu, touch the UNDO button to terminate the transfer.

IMPORTANT: If a manager applies the UNDO function, the originating server will receive a ‘THIS IS NOT YOUR TABLE!’ message when the server logs in and attempts to access the transferred check/table. If so, the server must touch CONTINUE and the table will then be “owned” by the server.

Do not use the UNDO function if your site is configured with ‘Block Table Access’, instead select the originating server from the employee list to undo the pending transfer. See the TABLE SERVICE GUIDE for details regarding ‘Block Table Access’.


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5.2 TRANSFER ANYWHERE

While most POS employees can only transfer a table/check into their own section, a manager can transfer a table/check anywhere. Managers can also transfer a seat or check between tables in a single department.

Transferring a Check in a Bar department to an empty Table in a Dining department:


2. Locate the Check in the Bar department.


4. On the pop-up menu, touch the TRANSFER button.

5. Choose the Department from the pop-up menu to transfer the Check FROM.

6. Enter the Check Number you want to transfer onto the keyboard and touch ENTER.

7. In the next pop-up menu, choose the Department to transfer the Check TO.

8. Enter the Table Number to transfer the Check to onto the keypad and touch DONE.


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NOTE: If the table you are transferring to has seats with open orders, the screen will bring up the open check on that table and you will need to redo the above steps and choose an empty table.

9. From the Summary Tab touch the Check Number you want to transfer.

10. A message will display asking you to confirm the transfer. Touch YES if correct. If no, redo the steps and choose another table, or choose another check.

• The transfer is now complete and the server can access the table.

NOTE: Depending upon the configuration of your system, a “This is not your table!” message may display when the server logs in and attempts to access the transferred check/table. If so, the server must touch CONTINUE and the table will then be “owned” by the server. The server can also touch the CANCEL button if the transfer is incorrect, and will need to notify the manager.

NOTE: Tables/checks can only be transferred between departments with similar tax/service charge setups and cannot be transferred from/to a room service or home delivery department.

To transfer a Seat from one occupied table to another occupied table in a Dining Department:

1. Locate the Table/Seat.


3. On the pop-up menu, touch the TRANSFER button.

4. Choose the Department from the pop-up menu to transfer the Seat FROM.

5. Enter the Table Number you want to transfer the Seat from onto the keyboard and touch ENTER.

6. In the next pop-up menu, choose the Department to transfer the Seat TO.

7. Enter the Table Number to transfer the Seat to onto the keypad and touch DONE.


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NOTE: You can choose to move the Seat to either an occupied seat on an open table OR an unoccupied seat on an open table.

• The Summary Tab will display these two tables/checks, their seats and menu entries.

• Review both checks to confirm accuracy.

8. On the Summary Tab, touch the Seat Number TO transfer. A keypad displays.

9. In the keypad, touch the Seat Number to transfer to.

10. A message will display asking you to confirm the transfer. Touch YES if correct. If no, redo the steps and choose another table/seat.

• The Summary Tab will now display the Table/Check with the transferred seat/order.

Table 14 Seats with orders

Transferring Seat 4 from Table 14 TO a new Seat 3 on Table 12

Table 12 Seats with orders


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6 MANAGER SCREEN The Management Tabs on the Manager Screen offer several areas that can be configured throughout the day as well as reporting and diagnostic tabs.

To access the Manager Screen:


2. Touch the Department you wish to operate from.

3. Select the Admin Tab (if operating from Dining or Bar Service)

4. Touch the MNGR TABS button to access the Manager Screen (this button is available on the Main Screen if operating from Counter Service).

IMPORTANT: From this point forward, the above 4-step process will simply be referred to as “Access the Manager Screen” in each area of instruction for all service configurations.

The Manager Screen offers the following tabs:

NOTE: Diagnostics, Terminal Control, and Printer Routing are related to your system hardware and are typically used by support.

Once you have finished an activity in the Manager Screen, you must log off the terminal:

5. Select the Server Functions Tab to take you back to the service screen.

6. Touch DONE (in Dining & Bar Service) or LOGOFF (in Counter Service).

7 ASSIGNING A SECTION Sections can be assigned automatically by the system; however, if needed, a temporary section may be assigned using the following steps.

To assign each employee to a section on the Squirrel POS Terminal:

1. Access the Manager Screen.

2. Select the Section Assign Tab.

3. Touch a department from the list.

4. Select an employee name to assign a section. A pop-up menu opens.

5. Do one of the following:

• To assign only one section, touch the section to assign to this employee. The section list disappears.


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• To assign more than one section to the employee, touch the MULTI button and select the sections from the list. Touch DONE.

6. Select the next employee to assign sections, and repeat as necessary.

7. Touch DONE when all sections are assigned.

NOTE: To clear sections between shifts, refer to CLEAR SECTIONS for more information.

NOTE: One section can be assigned to a maximum of two servers.

8 MAINTAINING MENU ENTRIES Menu entries can be added or changed, placed on a menu screen or removed at any time during the day. Changes to menu entries are permanent and should not be repeated at the host computer. Menu entries are maintained in the Edit Item Tab.

8.1 ADDING MENU ENTRIES To add a new menu entry:


2. Select the Edit Item Tab.

3. Touch the ADD ENTRY button.

4. At the prompt “Do you want Onscreen or Offscreen menu entries?” touch ON.

5. Choose the Department to edit. The Menu Directory Screen opens.

6. Navigate through the menu screens to locate a menu entry that is similar to the one being added since the details from this similar selected entry are copied into the new menu entry. Select the similar menu entry.


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NOTE: Select an item with a ‘generic’ button-type (not an icon) as you are not able to change the icon-type items (i.e. CocaCola icon).

7. In the keyboard, enter a name for the new menu entry and touch ENTER.

• The new menu entry displays a Menu Entry Information Screen containing itemized fields of information. All of the fields are filled in with the information from the original menu entry selected.


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8. Touch any field to change the necessary information for this new menu item if needed.

9. Touch the PLACE ENTRY button.

10. Select the Department to add this new menu entry. This will allow you to put the menu entry onto that Department’s menu screen.

11. Select the appropriate menu screen you want to place this new menu entry on.

12. Touch a blank space on the desired menu screen. The menu entry must fit in the designated location.


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• If the menu entry is in the wrong location, touch the button and it will automatically remove itself, then touch a new location on the screen and the button will reappear.

13. Touch the DONE button located at the top of the screen. The Menu Entry Information Screen appears again.

14. Verify the information in all of the fields (highlight and adjust if needed) and touch DONE when complete.

8.2 EDITING MENU ENTRIES

You can edit both ‘Onscreen’ and ‘Offscreen’ menu entries.

To edit an Onscreen menu entry:



3. Touch the EDIT ENTRY button.

4. At the prompt “Do you want Onscreen or Offscreen menu entries?” touch ON.

5. Choose the Department to edit. The Menu Directory Screen opens.

6. Navigate through the menu screens to locate the menu entry to change. Select the menu entry; the Menu Entry Information Screen displays.


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7. Touch a field to edit. A keypad, a pop-up menu or a keyboard appears, depending on the selected field.

8. Enter the new information and touch DONE on the keypad, pop-up menu or keyboard.

9. Touch another field to edit, if needed.

10. Touch the DONE button on the Menu Entry Information Screen when you are finished editing.

To edit an Offscreen menu entry:

Offscreen menu entries appear in pop-up windows.



3. Touch the EDIT ENTRY button.

4. At the prompt “Do you want Onscreen or Offscreen menu entries?” touch OFF. The OffScreen Menu Entry pop-up window opens.


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5. Use the arrow buttons to scroll up and down through the available list. Touch the Offscreen menu entry to edit; the Menu Entry Information Screen opens.

6. Touch a field to edit. A keypad, a pop-up menu or a keyboard appears, depending on the selected field.

7. Enter the new information and touch DONE on the keypad, pop-up menu or keyboard.

8. Touch another field to edit, if needed.

9. Touch the DONE button on the Menu Entry Information Screen when you are finished editing.


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8.3 MOVING AN OFFSCREEN MENU ENTRY ONTO A MENU SCREEN

You can move any Offscreen menu entry onto a menu screen.

To move an Offscreen menu entry onto a menu screen:



3. Touch the MOVE ON button.

4. A pop-up menu of OffScreen items will appear. Use the arrow buttons to scroll up and down through the list. Touch the Offscreen menu entry to move onto a menu screen.

5. Choose the Department to move the item to; the Menu Directory Screen opens.

6. Select the appropriate menu screen you want to move this new menu entry.

7. Touch a blank space on the desired menu screen. The menu entry must fit in the designated location.

• If the menu entry is in the wrong location, touch the button and it will automatically remove itself, then touch a new location on the screen and the button will reappear.

8. Touch the DONE button located at the top of the screen. The Menu Entry Information Screen appears again.

9. Verify the information in all of the fields (highlight and adjust if needed) and touch DONE when complete.

8.4 MOVING A MENU ENTRY OFFSCREEN

A menu entry can be moved off of a menu screen, to be held in the Offscreen menu entries area, instead of deleting it from the database. This way information for the entry is retained for future use. Seasonal items or specials can be moved on and off the menu screen as required.


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To move a menu entry off of a menu screen:



3. Touch the MOVE OFF button.

4. Choose the Department to move the menu item off of; the Menu Directory Screen opens.

5. Select the appropriate menu screen to locate the menu entry to move Offscreen.

6. Touch the menu entry to be moved. The Menu Entry Information Screen appears.

7. Verify that the menu entry touched is the one that is to be moved Offscreen.

8. Touch DONE.


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9 MAINTAINING EMPLOYEES Employees can be added or edited, and badge cards assigned or reassigned at any time of the day.

You cannot assign a Security Group to anyone that is at a "higher" security level than your own. "Higher" simply means that the security level contains access to anything that you yourself don't have access to (except for cashier, bartender, must review and no logoff). This enables backend managers to allow employees to add other employees without fear of them gaining greater access to the system (by creating an employee with a Security Group that has more access than they do).

Changes to Employees are permanent, and should not be repeated at the Host Computer.

9.1 ADDING EMPLOYEES

If you don't have access to the Edit Employee function, then you are not allowed to add employees.

To add an employee:


2. Select the Edit Employee Tab. A pop-up window with a list of employee names appears.

3. Touch the ADD button on the pop-up. The Employee screen with a keypad displays.


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4. In the keypad, enter the Employee # and touch DONE. The employee number must be a unique number. DO NOT use the badge number as the employee number will be permanently associated with the employee; whereas badge numbers can be moved from employee to employee.

5. The keypad will reappear asking for the Badge #. You can enter the number manually or swipe their badge card to enter the number automatically.

6. Touch DONE.

7. In the on-screen keyboard, enter the Employee Name and touch ENTER. This name must be unique (if employees have the same name, include a last name initial or a middle name). This is the name that appears on the customer guest checks.


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8. In the Access Group pop-up, touch their POS Access Area. This is the department or group of departments this employee may access.

NOTE: The pop-up windows have scrolling arrows to search the available lists.

9. In the Security Group pop-up, touch the Security Group Access. This controls the functions available to this employee on the POS Terminal.


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10. In the Default Tab pop-up, touch the Default Area the employee automatically is taken to upon logging onto the terminal. This would typically be the Summary Tab for a Table service environment and the Menu Tab for a Bar or Counter service environment,

11. In the Default Menu Screen pop-up, touch the Default Menu that the employee will automatically see. This would typically be the Directory for a Table service environment and a Speed Screen for a Bar or Counter service environment,

12. Touch the GL CODE field to enter a GL code for this employee, if applicable. This field can be left blank if your establishment is not using GL codes.

13. In the Left Handed field, select NO if the employee is NOT left-handed or change it to YES in order to reverse the POS screens for a left-handed employee.

14. Verify the information for this employee and touch DONE.

15. Repeat all the steps if required to continue to add additional employees.


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9.2 EDITING EMPLOYEES

Information about an employee can be edited if you have sufficient rights.

To edit employees:


2. Select the Edit Employee Tab. A pop-up window with a list of employee names appears.

3. Select the employee to be edited from the list. The Employee information screen displays.

4. Select the field to change. Enter the new information or select new information from a pop-up window.

5. Touch DONE when complete.

6. Repeat all the steps if required to continue to edit other employees.


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10 COUNTING AND INHIBITING MENU ENTRIES

10.1 EDIT COUNT

A count can be entered for menu entries with limited quantities. The counts display beside each counted menu entry so employees are aware of diminishing stock and customers won’t be disappointed by ordering a menu entry that is out of stock.

• Counts continue to decrease as the menu entry is ordered until the ‘Quantity on Hand’ reaches zero (0) and the menu entry is automatically inhibited. Menu entries remain inhibited (at 0) until REMOVED manually which will change the item to a “Not Counted” status.

• Counts DO NOT reset at Start Business Day.

To access Edit Count for menu entries:


2. Select the Edit Count Tab.

• All functions for editing are on this tab.


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10.1.1 ONSCREEN COUNT

To add a Count for an Onscreen menu entry:

1. Touch the MENU button.

2. On the pop-up menu, select the Department. The Menu Directory Screen opens.

3. Navigate through the menu screens to locate the required Onscreen menu entry to add to the count list. Select the menu entry.

4. On the keypad touch the correct number on hand for this menu item. If more than 20 are required touch the NUMBERPAD key and manually enter the number.

5. The Onscreen menu entry now appears on the count list.

6. Touch the DONE button when finished to exit the Edit Count screen.

10.1.2 OFFSCREEN COUNT

To add a Count for an Offscreen menu entry:

1. Touch the OFFSCREEN button.

2. On the Offscreen Menu Entry pop-up, select the Offscreen menu item to add to the count list. Use the arrows to scroll through the available list.


4. The Offscreen menu entry now appears on the count list.


15 Fish Specials added from the Onscreen menu entries

10 Caesar specials added from the Offscreen menu entries


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10.1.3 CHANGE A COUNT

To Change the Quantity of a counted menu entry:

1. On the Edit Count screen, touch the number beside the menu entry (Quantity on Hand column) to change.


3. The quantity of that menu item has now changed on the count list.


• The Menu Screens display a counted menu entry with the quantity on hand in a small square in the top left corner of the counted menu entry button.

• The number decreases as the menu entry is ordered until it reaches 0 (zero) and becomes “Inhibited” (out of stock). When that occurs, the menu entry button will be grayed out and the quantity on hand square will display 0 (zero).

10.1.4 REMOVE A COUNTED ITEM

To Remove a menu entry from the count list:

1. On the Edit Count screen, touch the menu entry to remove (item highlights).

2. Touch the REMOVE button.

3. The menu item has now been removed. It is denoted on the count list as “No Longer Counted” until you exit the screen and then it is removed from the list completely.


Crab menu quantity changed from 20 to 15

Menu items display quantity on hand numbers

Menu item is at 0 (zero) and is no longer available


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10.2 INHIBIT OUT OF STOCK MENU ENTRIES

Unavailable (out of stock) menu items can be “inhibited” so that servers cannot order them.

NOTE: Inhibited menu entries are NOT reset at Start of Business Day.

To Inhibit an Onscreen menu entry:


2. Select the Inhibit Tab.

3. On the pop-up menu, select the Department. The Menu Directory Screen opens.

4. Navigate through the menu screens to locate the out of stock Onscreen menu entry to inhibit. Select the menu entry.

• On the inhibited menu entry button, a small square in the top left corner displays two X’s. The item is now unavailable.

5. Continue to select as many out of stock menu items as necessary.


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6. Touch the DONE button on the Menu Directory Screen when finished.

7. On the Inhibit Screen touch the MENU button to select a different department or touch the DONE button to exit.

To Inhibit an Offscreen menu entry:


2. Select the Inhibit Tab.

3. Touch CANCEL on the Department pop-up menu.

4. Touch the OFFSCREEN button.

5. On the Offscreen Menu Entry pop-up, select the Offscreen menu item to inhibit. Use the arrows to scroll through the available list.

6. Continue to select as many out of stock menu items as necessary, and touch DONE on the pop-up when finished.

7. On the Inhibit Screen touch the DONE button to exit.

• If an employee touches an inhibited menu entry, they are prompted with a message that the menu entry is Out of Stock.

• If your system is configured with a Replacement Entry function, the system will ‘suggest’ the replacement entry. This feature is beneficial to servers so that they can suggest an alternative to a customer who has ordered an out of stock item.


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11 CHANGING PRICE LISTS Your system can be configured with different price lists for different times of the day. Prices can be set to increase or decrease according to a predefined price list schedule. Or alternate price lists can be turned on and off manually at any time of the day.


2. Select the Alternate Price Tab.

• The name of the default price list displays in the DEFAULT column beside each department.

• If an Alternate price is in effect its name appears in the ALTERNATE column.

• If Staff pricing is allowed then STAFF appears in the STAFF column

To turn an Alternate Price list ON for ALL menu entries in a department:

1. Touch the OFF in the ALTERNATE STATE column beside the department

2. In the popup menu, touch ALL to turn the alternate price list on for all menu entries in that department.

• The name of the Alternate Price list displays in the Alternate column. The Alternate State column shows that ALL menu entries use this (Happy Hour) price list.


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To turn an Alternate Price list ON for a Category of menu entries in a department:


2. In the popup menu, touch CATEGORY

3. In the Category popup, touch the category of the menu entries you are changing prices for (the category turns blue)

4. Continue to select as many categories as necessary, and touch DONE on the pop-up when finished.

• If you select the wrong category, touch the category again to de-select it

• The name of the Alternate Price list appears in the Alternate column. The Alternate State column shows that SOME MENU ENTRIES have this (Happy Hour) price applied while the rest use the regular price list.

5. On the Alternate Price screen touch the DONE button to exit.


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• The Menu Screens display a discounted menu entry with a small, colored square in the top left corner of the discounted menu entry button.

To turn an Alternate Price list ON for selected Onscreen menu entries in a department:


2. In the popup menu, touch ONSCREEN MENU ENTRY

3. Navigate through the menu screens to locate the required Onscreen menu entry to change the price for. Select the menu entry.

• The Menu Screen displays a selected menu entry with a small, colored square in the

top left corner of the menu entry button.

• If you select the wrong menu entry, touch the menu entry again to de-select it

4. Select as many menu entries as required.

5. Touch DONE when all of the menu entries have been selected.



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6. On the Alternate Price screen touch the DONE button to exit.

To turn an Alternate Price list ON for selected offscreen menu entries in a department:


2. In the popup menu, touch OFFSCREEN MENU ENTRY

3. In the Offscreen Menu Entry popup, touch the menu entry you are changing prices for (the item highlights)

4. Continue to select as many Offscreen menu entries as necessary, and touch DONE on the pop-up when finished.

• If you select the wrong menu entry, touch the menu entry again to de-select it


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5. Touch DONE in the popup when complete

To turn an Alternate Price list off for a department:

1. Touch the ALL or SOME MENU ENTRIES in the ALTERNATE STATE column beside the department

2. In the popup menu, touch OFF

3. The Alternate Price List is now OFF and the REGULAR price list is being charged for all menu entries in that department.

4. Touch DONE to exit the Alternate Price List screen.


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12 ADJUSTING PUNCHES If your employees use the Squirrel terminals to punch in and out, you can use the Punch Adjust Tab to change employee’s punch information or add missing punches.

To adjust an employee’s Punch In or Out time:


2. Select the Punch Adjust Tab.

3. Touch the time or the blank space in the PUNCH IN or PUNCH OUT column beside the employee you are adjusting

4. Enter a new time and touch DONE in the popup.

• Touch the PM button to change AM to PM (this button toggles between AM and PM)

5. On the Punch Adjust Screen touch the DONE button to exit.

To adjust an employee’s Job or Department:



3. Touch the Job or Department beside the employee you are adjusting

• Select a new Job or Department from the popup menu


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To add a New employee Punch:



3. Touch the New Punch button


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4. Select an employee from the Employee popup list

5. Enter a Punch In Time and touch DONE.

6. From the Job popup list, select the Job they will performing

7. From the Department popup list, select the Department they will be working in

• If this employee has completed their shift, touch the blank space in the PUNCH OUT

column beside their name and enter a Punch Out time.


13 ON-LINE REPORTING Use the Statistics Tab to see online, up-to-the-minute reports for house or employee activity. Reports are listed individually and are separated into report groups.

Gross and Net Reports mean with (gross) or without (net) promos and discounts. Sales are always tax-exclusive.

To view Reports:


2. Select the Statistics Tab. A pop-up window with a list of Reports appears.

3. Select a Report


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4. A pop-up window with a list of Departments appears. Select a Department for the report.

• The report will be displayed on the screen. If the entire report doesn’t fit on the screen, touch the scroll arrows to see the additional columns.

5. To print the report to a back office printer, touch PRINT REPORT.


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6. To view a different report, touch the REPORTS button on the bottom of the screen.

7. To view a different department, touch the DEPT button on the bottom of the screen.

8. To print a report on the 40 column check or requisition printer, touch the 40 COL RPRT button and select the desired report. Not all of the reports in Statistics are available in 40 column format. Refer to the Daily Routines Manual for more information about printing 40 reports.

9. Touch DONE to exit the Statistics screen.

13.1 EMPLOYEE REPORTS

Online Employee Productivity Reports display employee sales, average check, or the volume of menu entries sold.

To view Employee Reports from the Statistics Tab:


2. Select the Statistics Tab.

3. Touch the Employee Reports group.

4. Select one of the following Employee Reports:

• Employee Average Check

• Employee Sales

• Employee Volume

5. Select a Department for the report

6. View the report and touch DONE. If the entire report doesn’t fit on the screen, touch the scroll arrows to see the additional columns.


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NOTE: Covers do not appear on the Employee Reports until the check is closed.

13.2 HOUSE REPORTS

Online House Reports are divided into gross and net, and are available for Sales, Covers, Volume or Average Check (Sales divided by Covers). The report is automatically broken down by time period for the selected department.

To view House Reports from the Statistics Tab:



3. Touch the House Reports group.


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4. Select one of the following House Reports:

• Gross House Average Check

• Gross House Covers

• Gross House Sales

• Gross House Volume

• Net House Average Check

• Net House Covers

• Net House Sales

• Net House Volume

5. View the report and touch DONE.

13.3 INTERVAL REPORTS

Online Interval Reports display Sales, Covers and Volume, as well as a ratio of any of the parameters for a configurable time interval (15, 30, 60 and 120 minutes) for the day.

To view Interval Reports from the Statistics Tab:




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3. Touch the Interval Reports group.

4. Select one of the many Interval Reports.

5. View the report and touch DONE. If the entire report doesn’t fit on the screen, touch the

scroll arrows to see the additional columns.

13.4 PROMO REPORTS

Online Promo Reports are available by Promo Employee, Promo Name or by the Time of the Promo.


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To view Promo Reports from the Statistics Tab:



3. Touch the Promo Reports group.

4. Select one of the following Promo Reports:

• Promo by Department

• Promo by Promo Employee

• Promo by Promo Name

• Promo by Time




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13.5 SHIFT REPORTS

Online Shift Reports display Uncashed Out Employees, Open Checks or Unpulled Drawers.

To view Shift Reports from the Statistics Tab:



3. Touch the Shift Reports group.

4. Select one of the following reports:

• Open Checks

• Uncashed Out Employees

• Unpulled Drawers




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14 TABLE STATUS The Table Status screen allows managers (as well as hostesses and bussers) to see the state of tables at a glance and to sort this information in a variety of ways.


2. Touch the Table Status Tab.

3. Touch the various function buttons to see only tables in a certain department or section or in a certain state (i.e. ready or busy, etc.).

4. To change a table from READY to SEATED or from SETTLED to READY, touch the Table Number in the list and a pop-up will display asking for confirmation.

5. Touch CHANGE to change the status of the table or touch CANCEL to exit and select a different table.


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6. Touch the GRAPHIC button to display the restaurant as configured graphically through the backend setup. Refer to the Table Management Guide for more details on setup.

7. Color coding indicates various table states and alerts. The Legend on the table map lists each color status.

• Depending on how your system is configured, the Legend may have additional status settings and the entire list may not appear directly on the table map. To view a complete map Legend do the following:

8. Touch the OPS button and an Operation pop-up menu will display.

9. Select LEGEND and a Legend pop-up will display listing the whole color status list. Touch CANCEL to exit.

• You can also use the Operation pop-up and select Department to view other department floor layouts.

• An Alert Status is indicated by a red border around the table. If a table does not have an order placed on it within the ‘Table State Interval Time’ for a seated table, it automatically turns to Alert Status. An Alert Status will also be automatically placed on a seated table with orders that has had no activity for a pre-determined period of time. Alerts can also be placed on Checked and Settled tables to ensure that they are processed quickly.

10. Touch any table on the display to see the details of its state. A pop-up message displays the current state and how long it has been in that state.


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11. Touch the DONE button on the pop-up to exit that table.

12. Touch an available (green) table, then touch the SEAT button on the pop-up message to change that table’s status from ‘Ready’ to ‘Seated’. The table on the graphic display turns from green to yellow.

13. Refer to the Table Management Guide for more details regarding Table Status and Table State Intervals.

14. Touch the EXIT button on the Graphic screen to return to the Table Status screen.

15. Touch the DONE button on the Table Status screen to exit.

NOTE: Table Status is reset at the next Start of Business Day.

15 PRINTER ROUTING The Printer Routing screen is used to manually reroute requisition printers.

To reroute a printer:


2. Touch the Printer Routing Tab.

3. Select the name of the printer in the ROUTED TO column beside the printer that needs to be rerouted.


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4. In the pop-up menu, choose the new Printer. Use the arrows to scroll through the available list.

5. Touch the DONE button on the Printer Routing screen when finished to exit.

NOTE: Printer Routing is reset at the next Start of Business Day.

16 TERMINAL CONTROL The Terminal Control screen displays the Terminal Routes as well as the Check, Voucher and Bartender Printers, plus the status of the Badge Reader, Liquor Control and Finger Reader devices.

NOTE: While the function button is called REMOTE the Terminal Routes 1-4 can be named and configured to display a list of printers and/or a list of terminals. Refer to the Advanced Setup Guide for more details.

To change the routing of a printer:


2. Touch the Terminal Control Tab. The screen defaults to the Remote screen.

3. Select the name of the printer (or terminal) beside the Terminal that needs to be rerouted from the column of the appropriate Terminal Route (i.e. Term Route 1, Term Route 2, etc.).

4. In the pop-up menu, choose the new printer (or terminal). Use the arrows to scroll through the available list.

5. Touch the DONE button on the Terminal Control screen when finished to exit.


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To change the routing of a Check, Voucher or Bartender Printer:


2. Select the Terminal Control Tab.

3. Touch the CHECK button.

4. Select the name of the printer beside the Terminal that needs to be rerouted from one of the Check, Voucher or Bartender Columns.

5. In the pop-up menu, choose the new printer. Use the arrows to scroll through the available list.


To turn a Badge Reader, Liquor Control or Finger Reader device on or off:


2. Select the Terminal Control Tab.

3. Touch the DEVICE button.

4. Touch ON or OFF in any of the Badge Reader, Liquor Control or Finger Reader columns beside the appropriate terminal to turn the device on or off.


NOTE: Terminal changes are reset at the next Start of Business Day.


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17 DIAGNOSTICS The Diagnostics screen is used to test the various hardware devices that can be attached to a terminal (depending upon your configuration) or to view the Extensions loaded at the POS Terminal.

To access the Diagnostic screen:


2. Select the Diagnostic Tab.

• All function buttons for testing are on this tab.

3. To exit the Diagnostics screen, select any other tab in the Manager’s Tabs.

Below is a description of each of the function buttons in Diagnostics testing:

These buttons are listed in alphabetical order and may appear in a different sequence on your screen depending upon your system configuration.

BACKLIGHT This function turns the back light off, waits for one second, and then turns the Backlight back on.

BADGE This function displays the badge # of a card swiped through the badge reader.

BAR CODE This function displays the UPC code of a scanned item.

BAR GUN This liquor control device displays the gun number when a pour is requested on the gun.

The diagnostic screen does not acknowledge the pour request; therefore, if the interlock is set on the gun, no actual pour occurs.

DRAWER This function opens the cash drawer.

DRAWER STATE This function opens the drawer and "open" is displayed on the screen.

EXTENSIONS This function views a list of Extensions active on the POS terminal.

FINGERPRINT This function displays your badge number when your fingerprint is read through the print reader.

MAG SWIPE This function displays the name and card # swiped through the mag reader.

PRINT This function will test printouts from the selected printer. If the printer is attached to the terminal being touched, the port of the printer displays as well as the type of check extension loaded at that terminal.

If the printer is a host printer, or if it is attached to a different terminal, the word REMOTE displays.

SCALE This function displays which COM port (port on the back of the terminal) the scale is plugged into.

TOWER In order to test the functionality of all the characters and symbols that appear on a screen, when you touch this button the first time, it displays the uppercase alphabet and some punctuation.

Touch it a second time and it displays the lowercase alphabet and some other punctuation. Touch it a third time and it displays the remaining punctuation and digits. Touch it a fourth time and it displays a random quote.

This testing ensures that everything displayed on the screen is correct.


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18 END OF SHIFT PROCEDURES There are several functions for managers to perform at the end of a shift.

18.1 CLEAR SECTIONS

Sections are reassigned after a shift change. Use the Clear Free and Clear All functions to clear sections.

18.1.1 CLEAR FREE

Use the Clear Free function to clear the assigned sections with no active tables:


2. Touch the Section Assign Tab.

3. Choose the department.

4. Touch the CLEAR FREE button.

5. At the prompt, “Do you want to proceed with this Clear process?” select YES.

6. Touch DONE.


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18.1.2 CLEAR ALL

Use the Clear All function when you want to clear assigned sections even if there are still active tables:


2. Touch the Section Assign Tab.

3. Choose the department.

4. Touch the CLEAR ALL button.

5. At the prompt, “Do you want to proceed with this Clear process?” select YES.

6. Touch DONE.

18.2 REPORTS

To ensure that all checks are closed and everyone (including terminals) have cashed out at the end of a shift, you must run the Open Checks Report, the Uncashed Out Employees Report and the Unpulled Drawers Report.

18.2.1 OPEN CHECKS

To display a list of checks that have not been settled, run the Open Checks Report:


2. Touch the Statistics Tab.

3. Scroll down and select Shift Reports.

4. Touch Open Checks.

5. Choose the department, or touch ALL.

• The Open Checks Report displays the Section, the Table and the Employee who ‘owns’ the table. If the entire report doesn’t fit on the screen, touch the scroll arrows to see the additional columns.


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• To view the same report for a different department, touch the DEPT button and select a new department.

• To print the report to a back office printer, touch PRINT REPORT.

• To print a report on the 40 column check or requisition printer touch the 40 COL RPRT button and select the desired report. Not all of the reports in Statistics are available in 40 column format. Refer to the Daily Routines Manual for more information about printing 40 Column Reports.

6. Touch DONE to exit the screen.

18.2.2 UNCASHED OUT EMPLOYEES

To display a list of all of the employees who have not run a Cashout (or who still have active tables), run the Uncashed Out Employees Report:




4. Touch Uncashed Out Employees.

5. Choose a department, or touch ALL.

• The UnCashed Out Employees Report displays those employees that have not cashed out.






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18.2.3 UNPULLED DRAWERS

To ensure that all terminals configured for Terminal Totals have been cashed out at the end of a shift, display the Unpulled Drawers Report.




4. Touch Unpulled Drawers.

5. Choose a department, or touch ALL.

• The Unpulled Drawers Report displays the terminals that have not had a PULL TOTAL performed as well as the Cashout number for each of those terminals.





18.3 MANAGER CASHOUTS AND CHECK SUMMARIES All employees must be cashed out at the end of the business day in order to shut down the Squirrel POS system. If the Uncashed Out Employees Report indicates that an employee has not cashed out, and that employee has gone home with their badge card, the manager can run a Manager Cashout and Check Summary for the employee.

To run a Manager Cashout Summary:


2. For Dining and Bar Service, select the department and touch the Admin Tab.

3. Touch the MANAGER FUNC button. For Counter Service, this button is on the Main Screen.

4. Touch the MNGR C/OUT button.


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5. Enter the badge number of the uncashed out employee onto the keypad and touch DONE. A Cashout prints for the employee.

6. Touch the DONE button to exit.

To run a Check Summary:




4. Touch the MGR C/SUM button.

5. Enter the badge number of the uncashed out employee onto the keypad and touch DONE.A Check Summary prints for the employee.

6. Touch the DONE button to exit.


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18.4 PULL TOTAL

If a terminal is configured to accumulate revenue information regardless of the POS employee (check the Terminal Totals flag in Terminal Setup), the terminal is given a ‘cashout’ at the end of a shift using the PULL TOTAL button. This feature is available in Dining, Bar and Counter Service.

NOTE: This configuration usually utilizes a ‘communal’ cash drawer; therefore it is also called ‘Drawer Pull’.

To Pull Total on a terminal:


2. Select the department

3. In Dining and Bar Service, touch the Admin Tab.

4. Touch the MANAGER FUNC button, this button is on the Main Screen in Counter Service.

5. Touch the PULL TOTAL button

6. In the pop-up, touch YES. A PULL slip prints for the terminal.

• The manager’s name appears at the top with the date and time.

• The Business Day of the week appears along with the Open and Close times. The Open time refers to the time the first employee started their first table/check. The Close time refers to the time of Cashout.

• The terminal name appears with the cashout reference number.

• The remainder of the pull total slip is exactly like a cashout slip. The pull total appears on the backend Cashout Report.

NOTE: Server Sales is always 0.00—each server can print their own cashout slip to see their Server Sales and their Tips.


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19 END OF DAY PROCEDURES The Squirrel POS System must be shut down at the end of each business day. Squirrel POS transactions are accumulated based on the date that the POS system is started (“Start Business Day”). This is referred to as the Transaction Date. POS transactions (including sales) performed after midnight are included in the previous day’s transaction date. A Shutdown allows for a new “Start Business Day” and thus a new Transaction Date.

19.1 REPORTS Before shutting down the system, run the End of Shift Reports to ensure that all checks are closed and everyone has cashed out.

19.2 PUNCHES

If you are using Squirrel time keeping verify that all of the employees’ punch times are accurate and complete on the Punch Adjust Tab.

19.3 TERMINALS

All POS terminals should be at the Login screen in preparation for shutdown. This ensures that the terminals ‘sleep’ after shutdown and that they load any configuration changes at the start of the next business day.

19.4 SHUTTING DOWN OPERATION

After the employees have cashed out and you have run all your reports, you are now ready to shutdown the Squirrel POS System. This process is for Table, Bar and Counter Service operations.

There are two methods available to shut down your Squirrel POS system. A shutdown can be performed from a POS Terminal or from the back-end Host PC.

NOTE: Before shutting down, ensure that all terminals are back at the Login screen.

To shut down from a Squirrel POS Terminal:




4. Touch the SHUTDOWN button.


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5. At the prompt, “Do you want to proceed with the SHUTDOWN process?” touch YES to shutdown.

6. If an employee has not cashed out, the system will not shut down and a message appears in the prompt line that identifies the uncashed out employee. This line only displays one employee at a time so it is quicker to run the Uncashed Out Employees Report to ensure that all employees have cashed out.

7. Cash out any employees and follow the above steps for the shutdown again. Refer to the MANAGER CASHOUTS AND CHECK SUMMARIES section for the cash out process.

8. Touch the DONE button (in Dining and Bar Service) or touch the LOGOFF button (in Counter Service) to exit the screen and start the shutdown process.

• The system begins the shutdown process. When the system is shutdown the terminal screen ‘sleeps’ (the screen will scroll, like a screen saver).

NOTE: Ensure all terminals in your operation are ‘sleeping.’ If a terminal is still active touch EXIT to complete the shutdown of that terminal.

IMPORTANT: It is a good idea to verify that the system is shut down from the Host PC in the Squirrel Browser. From the Point of Sale Control, POS and Service Operations screen, the system message should read: “Got Host and Terminal status message: System is shutdown!”


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To shut down from the Back Office Host PC:

1. Open the Squirrel Professional Browser by clicking the Squirrel Explorer icon on the desktop.

2. Login with your User Name and Password if your system is configured with Browser Security.

3. Select the Point of Sales Control icon on the Squirrel Explorer Browser.

4. The system message should read “Got Host and Terminal status message: System is alive!” in the top left corner of the POS and Service Operations Screen.

5. Select Shutdown.


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6. At the prompt “Warning: Proceeding will end your business day and terminals will not be active,” click YES to start the shut down process.

• If there are any open checks a warning message will appear.

• If there are any employees who have not cashed out, a warning message will appear.

NOTE: You can select the Cashout All button here, but it is better to run all reports at the POS Terminal before proceeding with the Service Operations Shutdown, and cash out employees from the POS Terminal.


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• If there are any employees who have not punched out, a warning message will appear.

NOTE: You can select the Punch out All button here to complete the punches for the listed employees, or select Ignore All to make adjustments to the punches later.

If the system is being shut down for other reasons, touch the Ignore All button in order to leave checks open, servers uncashedout and drawers unpulled if the system will be re-started immediately.

• A System Message will appear prompting you accordingly, depending on whether you choose to Cashout All or Ignore All with the uncashed out issues.

7. Then, at the next prompt “Warning: Proceeding will end your business day and terminals will not be active,” click YES to start the shut down process.

• The system will then process the shutdown, and when complete a dialogue box will display: “System is shutdown!” Touch OK.

• The system message will then read “Got Host and Terminal status message: System is shutdown!” in the top left corner of the POS and Service Operations Screen.


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