Skip to content
v26.3

Checkout & Table Service

DiKAS offers two checkout modes: Direct sale (counter, snack bar, kiosk) and Table service (restaurant, café, beer garden). Both modes use the same interface — the difference lies in the workflow.

Direct Sale

Direct sale is designed for businesses without table service — snack bars, bakeries, kiosks, counter service. Articles are selected, immediately checked out, and settled.

Direct sale view

Workflow

  1. Select article — Tap group → Tap article
  2. Change quantity (optional) — Tap article on receipt → Enter quantity
  3. Pay — "Pay" button → Select payment method → Done

Select beverages category

Receipt with beverages

Select main courses

Receipt with main course

The receipt is printed immediately and the transaction is complete.

Quantity, Price, and Discount

Action How to
Increase quantity Tap the article again
Enter quantity directly Tap article on receipt → Enter number
Delete item Tap article on receipt → Trash icon
Change price Tap article on receipt → Override price
Apply discount Tap article on receipt → Enter discount in %
Tip Select tip article → Enter amount

Manual Article

For articles not listed in the menu:

  1. Tap "Manual" (or article search)
  2. Enter description and price
  3. Select the tax class (19% or 7%)
  4. Confirm — the article appears on the receipt

💡 Tip: The manual article is ideal for special requests, one-off items, or spontaneous offers.

Customer Selection in Direct Sale

If a regular customer is paying and you want to charge their account or credit points:

  1. Before paying: Tap the "Customer" button
  2. Search for customer (name, customer number, card number)
  3. Select customer
  4. The receipt is assigned to the customer
  5. Additional payment methods become available when paying:
  6. Customer credit (if credit is available)
  7. House tab (on account)
  8. Customer points are automatically credited

Table Service

Opening a Table and Ordering

  1. Tap table — The table changes from green (free) to red (occupied)
  2. Select articles — Same as direct sale: Group → Article
  3. Tap "Place order" — The order is saved and sent to the kitchen/bar

Table overview

Empty table opened

Ordering main courses at the table

⚠️ Important: In table service mode, always tap "Place order", not "Pay". This way, additional orders can be added to the table without settling it.

What Happens When You Place an Order?

When you tap "Place order", the following occurs:

  1. Each article is saved as an individual OpenBon document
  2. All articles in an order share a common BonId (order number)
  3. The table status changes to "Occupied" (red)
  4. Print jobs are triggered:
  5. Station ticket to the responsible station (kitchen, bar, salad station)
  6. Consolidated order ticket to the configured printer (e.g., kitchen printer)
  7. Waiter receipt to the waiter's device (virtual printer __kellner__)
  8. Draught system: If the article has a draught system PLU, the transaction is automatically sent to the tap system
  9. TSE signature: The transaction is signed as "Bestellung-V1" (tax authority compliance)

Reordering

  1. Tap occupied table
  2. Select new articles
  3. Tap "Place order"

The new items are added to the existing order — with a new BonId, so the kitchen can identify what is new.

Voiding Individual Items

Was a wrong article ordered?

Void entire article:

  1. Tap occupied table
  2. Tap item on the receipt
  3. Select "Void"
  4. Enter reason (e.g., "Wrong beverage")
  5. Confirm — the article is displayed with a strikethrough

Void partial quantity:

If a guest ordered 3 beers but only 1 needs to be voided:

  1. Tap item → "Void"
  2. Set quantity to 1
  3. Confirm

DiKAS splits the item: 2× beer remain active, 1× beer is marked as voided.

Void permission: Depending on the staff role, restrictions apply:

Void level Permission
0 No voiding allowed
100 Void own orders only
999 Void all orders
Admin Void everything

Transfer Table

Guests want to change tables?

  1. Tap occupied table
  2. Select "Transfer table"
  3. Tap new (free) table
  4. All orders are moved to the new table

The old table is automatically set to free again.

Merge Tables

Merge two tables into one:

  1. Tap first table → "Transfer table"
  2. Tap the other (occupied) table
  3. The orders from both tables are now combined

🍽️ Course Control (Courses)

Course control coordinates the sequence in which dishes are served from the kitchen.

What Is a Course?

A course describes the order in which dishes are served:

Course Typical
1 Appetizer / Soup
2 Main course
3 Dessert
4–6 Additional courses (e.g., intermediate course, cheese)

Changing Courses

  1. Table is open and has orders
  2. Tap the "Course" button or select the course in the table info dialog
  3. The course is updated for all open items on the table
  4. Printers with course ticket enabled receive a notification

The kitchen can see that the next course should be prepared.

Course Ticket

Printers can be configured to automatically print a course ticket with each course change. This is enabled in the article print settings under Station ticket → Course ticket. This way, each station (kitchen, salad bar, dessert) knows when the next course begins.

Table Status and Colors

Each table in DiKAS has a status represented by a color in the table overview:

Color Status Meaning
Green Free Table is available, no orders
Yellow Newly occupied Table opened, but no order placed yet
Red Occupied Open orders present
Orange Reserved Reservation for this table
Purple Cleaning Table still needs to be cleaned
Gray Blocked Table is not available

Cleaning Requirement

If "Cleaning requirement" is enabled in the settings:

  1. After each payment, the table does not switch directly to "Free" but to "Cleaning" (purple)
  2. Staff cleans the table
  3. Long press on the table → Info dialog → "Mark as cleaned"
  4. Only then does the table become "Free" (green) again

This ensures that no new guest is seated at an uncleaned table.

Table Info Dialog (Long Press)

A long press (approx. 500 ms) on a table opens the Table info dialog — without opening the table.

Displayed Information

For occupied tables:

Information Description
Waiter Who first opened the table
Since How long the table has been occupied
Orders List of all ordered articles (quantity, name, price, time)
Voided Voided items (grayed out)
Total amount Sum of all open items
Course Current course (with selection buttons 1–6)

For disco/card tables (NFC):

Information Description
Cardholder Name, company
Card ID NFC card number
Balance Account balance
Credit limit If enabled
Outstanding amount Sum of unpaid items
Budget Balance + credit limit − outstanding amount

For cleaning: Button "Mark as cleaned"

💳 Split Payment

Table with items

Selecting Individual Items

  1. Tap table → "Pay"
  2. The items are not preselected
  3. Tap the items the current guest is paying for
  4. "Pay" → Select payment method
  5. For the next guest: Select remaining items → "Pay"

Check out table

Paid exact amount

Table paid

Each partial payment generates its own receipt.

Selecting Partial Quantities

If 3 guests each pay for 1 beer out of a total of 3 beers:

  1. "Pay" → Tap item "3× Beer"
  2. Set quantity to 1
  3. Select payment method → first guest has paid for 1 beer
  4. For the next guest: Select 1× beer again

DiKAS tracks the paid quantity per item (PayedCount). Only when all quantities are paid is the table fully settled.

Split by Amount

  1. Tap table → "Pay"
  2. All items are selected
  3. Tap "Split"
  4. Enter the amount the first guest is paying
  5. Select payment method → The remaining amount stays on the table

Split Payment with Multiple Payment Methods

A guest wants to pay partly in cash, partly by card:

  1. Tap "Pay"
  2. Select "Cash" → Enter partial amount (e.g., 10.00 EUR)
  3. The remaining amount is displayed
  4. Select "Debit card" → Remaining amount is sent to the terminal
Total amount:        25.00 EUR
─────────────────────────────
Cash:                10.00 EUR
Debit card:          15.00 EUR
─────────────────────────────
Paid:                25.00 EUR

Reservations

Creating a Reservation

  1. Open POS → Reservations
  2. Select date and time
  3. Enter guest name and number of guests
  4. Optional: Phone number, email, notes
  5. Select the desired table
  6. "Save"

Reservation Status

Status Meaning
Pending Reservation created, not yet confirmed
Confirmed Reservation has been confirmed
Seated Guests have arrived and are seated
Completed Guests have paid and left
Cancelled Reservation was cancelled
No-Show Guests did not show up

Reserved tables appear orange in the table overview. The reservation blocks the table for the specified time period.

Hospitality Receipt

For business entertaining (tax-deductible under §4 para. 5 EStG):

  1. Order/check out articles as usual
  2. When paying, enable the "Hospitality receipt" option
  3. Optional: Specify tip amount separately for the hospitality receipt
  4. DiKAS prints a separate hospitality receipt with all legally required information

Practical Example: Restaurant "Bella Vista"

Scenario: Friday Evening, 4 Guests at Table 7

19:00 — Guests arrive: 1. Waitress Maria taps Table 7 → Table turns red 2. Beverage order: 2× Aperol Spritz, 1× Water, 1× White Wine 3. "Place order" → Bartender receives station ticket, waitress receives waiter receipt

19:15 — Ordering appetizers: 1. Maria taps Table 7 (already red) 2. 2× Bruschetta, 1× Carpaccio, 1× Soup 3. "Place order" → Kitchen receives consolidated order ticket with 4 appetizers

19:40 — Main course: 1. Maria changes the course to 2 → Kitchen receives course ticket 2. 2× Pasta, 1× Steak (medium), 1× Fish 3. "Place order" → Kitchen sees: Course 2, 4 main courses 4. For the steak, the options dialog opens: Select doneness → "Medium"

20:00 — Guest changes order: 1. 1× Pasta was wrong (guest wanted risotto) 2. Maria voids 1× Pasta → Reason: "Mix-up" 3. Orders 1× Risotto additionally

20:30 — Dessert: 1. Change course to 3 2. 2× Tiramisu, 1× Panna Cotta 3. "Place order"

21:00 — Paying (split): 1. Maria taps Table 7 → "Pay" 2. Couple 1: Selects their items → 47.80 EUR → Debit card 3. Couple 2: Selects their items → 52.20 EUR → partly cash (30 EUR), partly card (22.20 EUR) 4. Table becomes free (or purple if cleaning requirement is active)

Practical Example: Snack Bar "Curry Corner"

Scenario: Lunch Rush, Direct Sale

12:05 — Regular customer Mr. Müller: 1. Cashier selects customer "Müller" 2. 1× Currywurst (4.90 EUR), 1× Fries (3.50 EUR) 3. "Pay" → Customer credit: 35.20 EUR is displayed 4. Select "Customer credit" → 8.40 EUR is deducted 5. New balance: 26.80 EUR, Points: +8 points

12:08 — Tourist with a voucher: 1. 1× Döner (6.50 EUR), 1× Ayran (2.50 EUR) = 9.00 EUR 2. "Pay" → "Voucher" → Enter code "GS-X7Y2-M4N1" 3. Voucher has 15.00 EUR remaining balance → 9.00 EUR is deducted 4. Remaining balance on voucher: 6.00 EUR

12:12 — Business customer on account: 1. Select customer "Baufirma Schmidt GmbH" 2. 5× Currywurst, 5× Fries, 5× Cola = 54.50 EUR 3. "Pay" → "House tab" → Amount is posted to the customer account 4. Invoice can be created later in Admin and sent via email

Next Step

→ Payment Methods — All payment options in detail