This task is one section of Small business workflows for 20 industries, with 19 related tasks on one page.
1. What to record
Track the table or takeaway ticket, each item sent to the kitchen, voids, and the payment that closes the bill.
This is an order and cash record. It does not set food-safety rules or menu prices for you.
2. People and records
On small screens, scroll the table sideways to see every column.
| Record | Who uses it | What to keep |
|---|---|---|
| Table or ticket | Server | Table or order number, covers, time, and server name. |
| Kitchen item | Kitchen | Item, modifiers, time sent, and time ready. |
| Void or comp | Manager | Item removed, reason, and who approved it. |
| Payment | Cashier | Method, amount, tip if you record one, and the closed bill. |
3. One complete cycle
- Open one table or takeaway ticket.
- Send two items to the kitchen and mark them ready.
- Void one item with a reason before payment.
- Take payment for the remaining item and close the ticket.
Expected: The closed bill lists only the item that was served, the void has an approver, and the cash or card total matches that bill.
4. Check before you add tools
Count open tickets at the end of service. An open ticket with no kitchen items and no payment needs an owner the same night.
5. Frequently asked questions
Does a voided item stay on the bill?
No. Keep it on the void record, not on the amount the guest pays.
Should takeaway use the same ticket as a table?
Yes. Give it an order number so the kitchen and the payment still meet.
When is the bill closed?
When the payment equals the remaining items and the ticket is no longer open.
6. Related articles and next steps
Sample amounts and names in this guide are illustrative. They are not a client result, a price, or legal advice.
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