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9-2
Tender a Guest Check
Introduction
Introduction
Customers can pay guest checks using several different payment
methods: cash, credit card, room charge, or employee meal. In
some restaurants, a guest check can be tendered to an alternate
currency. Guest checks may be partially tendered by seat
number, or split into more than one check. Payments can also be
“split-tendered,” paid partly in cash and partly by credit card.
Automatic Full Payment
On some systems, [Tender] keys are programmed to assume
automatic full payment. This means that you can press any
[Tender] key without entering an amount, and the system
assumes that you received the exact amount due. Because of
this, the change due always displays as $0.00.
Systems that are not programmed for automatic full payment
always require you to enter the amount tendered. If you forget
to enter an amount, the system either prompts you to enter one,
or posts a default payment of $0.00. The only exception is with
credit cards: the system never defaults to a $0.00 tender.
Instead, the default tender amount is the amount due.
Closing a Guest Check
When a guest check is tendered and closed, the system stores all
of the transaction detail, totals, and identification information
(table number, check number, check employee, date and time).
After a check has been tendered, the closed check record can be
edited to adjust the tip or change the tender.
Your system can be programmed to require a check to be fully
tendered after any partial tender. This option requires a check to
be paid in full in one transaction, but still allows the customer to
pay with more than one tender or to split the check.
Credit Cards
Tendering a guest check to a credit card can be more involved
than using other payment means if your restaurant requires
that a credit card be validated for payment before it is accepted.
This added process is called credit authorization.
Not all restaurants perform credit authorizations, and some
perform them using a separate machine. The following
information on credit authorizations applies only to those
restaurants that use the 3700 System’s credit authorization and
electronic draft capture (CA/EDC) functionality.
- User’s Manual 1
- Declarations 2
- Table of Contents 3
- Chapter 5: Post Menu Items 4
- Chapter 7: Correct a Mistake 5
- Chapter 10:Tip Operations 5
- Preface 7
- Who Should Use This Manual? 8
- How This Manual is Organized 8
- Chapter 1: Overview 8
- Chapters 2–10: POS Operations 8
- Appendix 9
- Conventions 9
- Symbols 10
- Related Manuals 11
- What’s new in v1.01 12
- What’s new in v1.02 12
- What’s new in v2.00 12
- How to reach us 13
- Postal Address 13
- E-mail Address 13
- xiv Preface 14
- Reader Response 14
- Chapter 1 15
- In this chapter 15
- Items in the 3700 System 16
- POS Operations 17
- Manager Procedures 17
- POS Configurator 17
- Autosequences and Reports 17
- Credit Card Batch 17
- PC Workstations 18
- Model 64 19
- Model 32 19
- Model 32L 19
- Common Features 19
- Touchscreen 20
- 3700 User’s 1-7 21
- Desktop PC 22
- Laptop PC 23
- Description 24
- Cash Drawers 24
- Customer Display 24
- Magnetic Card Reader 24
- Printers 25
- 3700 Printers 27
- 3700 User’s 1-15 29
- Touchscreens 31
- Types of Touchscreens 32
- Pop-up Touchscreens 34
- CLEAR ENTER END 35
- Types of Keys 36
- Screen Save 37
- Screen Lighter/Darker 38
- Change Color Scheme 39
- Previous Screen 40
- Page Up/Page Down 41
- Home/End 42
- Basic POS Operations 43
- Clock In 45
- ❏ Are you clocking out? 47
- ❏ Are you taking a break? 47
- Touchscreen Sign In 49
- Magnetic Card Sign In 49
- Sign In Using One Touch 51
- Automatic Sign Out 53
- Manual Sign Out 53
- Replacement Sign In 53
- General 54
- Information 54
- Suspend/Resume 55
- First Information Screen 57
- Information Screens 58
- Reprint Time Card 59
- 3700 Feature Reference 62
- Assign Cash Drawer 63
- 3700 User’s 3-23 65
- Required Loan 67
- Optional Loan 67
- Media Loan 68
- Media Pickup 69
- Guest Checks 72
- Seat Handling 73
- Automatic 74
- Assign/Change Cashier 74
- View Active Cashier 74
- 3700 Feature Reference Manual 75
- System-Assigned 76
- Employee-Assigned 76
- Checks Begun Checks Paid 77
- Begin Check by Table Number 80
- AUTHORIZATION: 82
- CREATE CHECK FOR 82
- CLOCKED OUT 82
- EMPLOYEE 82
- Edit Table Number 84
- 3700 User’s 4-15 85
- Post Guest Count to New Check 86
- Change Guest Count 86
- 3700 User’s 4-17 87
- Assign Items to Seats 88
- Change Active Seat 88
- 3700 User’s 4-19 89
- Edit Seat 90
- Move Items to a New Seat 91
- Share an Item 92
- 3700 User’s 4-23 93
- View by Seat 94
- 3700 User’s 4-25 95
- Fast Transaction 96
- 3700 User’s 4-27 97
- 3700 User’s 4-29 99
- Chain/Fire 100
- 3700 User’s 4-31 101
- Hold/Fire 102
- 3700 User’s 4-33 103
- By Check SLU 104
- By Check Number 104
- By Table Number 104
- By Check ID 104
- 3700 User’s 4-35 105
- Direct Key 106
- 3700 User’s 4-37 107
- Basic Guest Check Operations 108
- Add a Check 108
- Jason’s check (now closed) 109
- 3700 User’s 4-41 111
- Block Transfer 112
- Post Menu Items 113
- Regular Menu Items 114
- Preset Pricing 115
- Open Pricing 115
- Weighed Menu Items 115
- Condiments 116
- Required Condiments 116
- Allowed Condiments 117
- Priced Condiments 117
- Zero-priced Condiments 117
- Matching Condiment Quantity 117
- Declare Order Type 118
- Order Type 119
- Posting Regular Menu Items 120
- 1. Press the NLU key 122
- 2. Enter the NLU number 122
- Number Keys 123
- @/For Key 123
- Post Multiple Menu Items 124
- ONLY < 125
- MENU ITEM(S) 125
- REMAINING 125
- THIS MENU ITEM IS SOLD 125
- Using Direct Entry Key 127
- Ordering Several at One Price 127
- Post Open Price Menu Item 128
- Post Split Price Menu Item 129
- Using a Scale Interface 131
- Entering Weight Manually 131
- 6.50 LB @ 3.50/LB 132
- 1 Lobster 132
- Post Condiments 134
- COURSE SELECTION 135
- COMPLETED 135
- Repeat Round 139
- Guest Check Adjustments 141
- Discounts 142
- Item Discounts 142
- Subtotal Discounts 142
- Discount Itemizers 142
- Service Charges 143
- Service Charge Itemizers 143
- Automatic Service Charge 143
- Post an Open Discount 145
- Post a Preset Discount 147
- Post an Item Discount 149
- Post an Employee Discount 151
- Discount 152
- Subtotal 152
- Post an Open Service Charge 153
- Service Charges 154
- Post a Preset Service Charge 155
- When You Know the NLU Number 157
- Exempt Check from Tax 159
- AUTHORIZATION, ENTER 161
- ID NUMBER 161
- CANNOT USE WITH 161
- EXEMPTION 161
- Correct a Mistake 163
- Introduction 164
- Limited Last Item Void 165
- Current Round Voids 165
- Previous Round Void 165
- Quantity Voids 165
- Creating a Negative Check 166
- Other Transactions 166
- Cancel a Transaction 166
- Return an Item 166
- Void an Item 169
- Direct Item Void 170
- 3700 User’s 7-9 171
- Return Quantity Returns 173
- Edit a Closed Check 174
- Payment Method 175
- Tax Exemption Status 175
- Charged Tip 176
- Cover Count 176
- Guest Check ID 176
- 3700 User’s 7-15 177
- Transaction Void 178
- 3700 User’s 7-17 179
- Chapter 8 181
- Remote Line by Line Printing 183
- On-Demand Printing 183
- Special By-Round Printing 183
- Trailer Lines 184
- Service Total 185
- Print Check 185
- Print a Guest Check 186
- Reprint an Open Check 187
- Reprint a Closed Check 187
- Reprint Guest Check 188
- On-Demand Customer Receipt 189
- Filter Seat 191
- “Edit Seat” on page 4-20 192
- Print a Memo Check 193
- Split a Guest Check 195
- Scroll buttons 196
- Status box displays sales 197
- Print a Shared Check 198
- 3700 User’s 8-19 199
- Tender a Guest Check 201
- Automatic Full Payment 202
- Closing a Guest Check 202
- Credit Cards 202
- Credit Authorizations 203
- Credit Authorization Limits 204
- Credit Finalization 205
- Open Entry Cash Key 206
- Preset Cash Keys 206
- 3700 User’s 9-7 207
- Tender Guest Check to Cash 207
- Tender a Memo Check 208
- 3700 User’s 9-9 209
- 3700 User’s 9-11 211
- 3700 User’s 9-13 213
- Enter Credit Card Information 214
- 3700 User’s 9-15 215
- AMOUNT REQUIRED 216
- AUTHORIZATION, ENTER ID 216
- [CASHIER/SHIFT NAME] 216
- ASSIGNMENT REQUIRED 216
- 3700 User’s 9-17 217
- CALL FOR MANUAL 218
- AUTHORIZATION 218
- NO AMOUNT ALLOWED 218
- ZERO CREDIT AUTH 218
- AMOUNT NOT ALLOWED 218
- 3700 User’s 9-19 219
- Process Credit Authorization 220
- 3700 User’s 9-21 221
- AUTHORIZATION NOT 222
- REQUIRED 222
- 3700 User’s 9-23 223
- Suspend Credit Authorization 224
- 3700 User’s 9-25 225
- 3700 User’s 9-27 227
- Charged tip amount is ($)? 228
- Finalize 228
- 3700 User’s 9-29 229
- Use Credit Card Lookup 230
- 3700 User’s 9-31 231
- Recall a Credit Card 232
- 3700 User’s 9-33 233
- Correct a Credit Card Voucher 234
- 3700 User’s 9-35 235
- Reprint a Credit Card Voucher 236
- 3700 User’s 9-37 237
- Conduct a PMS Inquire 238
- 3700 User’s 9-39 239
- PMS Posting 240
- 3700 User’s 9-41 241
- Tip Operations 243
- 3700 User’s 10-3 245
- Tips Handling 246
- Declare Cash Tips 247
- ✓✓✓✓✓✓ 248
- Pay Tips 249
- Prompts and Messages 251
- Authorization Messages 252
- Status line 252
- Error Messages 253
- Programming Error Messages 253
- List of Prompts and Messages 254
- 3700 User’s A-5 255
- 3700 User’s A-7 257
- 3700 User’s A-9 259
- 3700 User’s A-11 261
- 3700 User’s A-13 263
- 3700 User’s A-15 265
- 3700 User’s A-17 267
- 3700 User’s A-19 269
- 3700 User’s A-21 271
- 3700 User’s A-23 273
- 3700 User’s A-25 275
- 3700 User’s A-27 277
- 3700 User’s A-29 279
- 3700 User’s A-31 281
- 3700 User’s A-33 283
- 3700 User’s A-35 285
- 3700 User’s A-37 287
- 3700 User’s A-39 289
- 3700 User’s A-41 291
- Overtender not allowed 292
- Partial payment not allowed 292
- Pay negative transaction 292
- Pay zero transaction 292
- 3700 User’s A-43 293
- 3700 User’s A-45 295
- 3700 User’s A-47 297
- 3700 User’s A-49 299
- 3700 User’s A-51 301
- 3700 User’s A-53 303
- 3700 User’s A-55 305
- 3700 User’s A-57 307
- Numerics 309
- Index 2 310
- 3700 User’s Index 3 311
- Index 4 312
- 3700 User’s Index 5 313
- Index 6 314
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