Table Management

Set up your dining room so every order is tied to the right table — and your staff always know what's occupied, reserved, or ready to turn.

Adding Tables

Go to Tables and click Add Table.

  • Name — how the table is identified (e.g. "Table 1", "Bar 3", "Patio A").
  • Section — group tables by area (Main Dining, Terrace, Bar, Private Room). Leave blank for a single-room setup.
  • Capacity — number of covers the table seats. Used for reporting and reservation checks.
  • Description — optional notes visible to staff (e.g. "Near window", "Accessible").

Repeat for every table, bar seat, or outdoor space in your venue.

Table Status

Each table displays a live status badge on the floor plan view:

  • Available (green) — no active order, ready to seat guests.
  • Occupied (orange) — an open order is running on this table.
  • Reserved (blue) — a reservation is booked for this table.
  • Cleaning (grey) — marked for cleaning between turns; not available to seat.

Status updates automatically when orders are opened or closed. You can also manually change a table's status from the floor plan.

Opening an Order at a Table

  1. In the POS, tap New Sale.
  2. Select the table from the floor plan or the dropdown.
  3. Add items as normal. The order is linked to the table and visible in the kitchen display.
  4. When the guests are ready to pay, tap Charge to proceed to payment.

Transferring a Table

If guests move during service, open the active order and tap Transfer Table. Select the destination table — the order moves immediately and the original table becomes Available.

Splitting a Bill

From an active order, tap Split Bill. You can split evenly across the number of guests, or manually assign individual items to each split. Each split pays independently.

Tip: Use sections to filter the floor plan view — useful in larger venues where the main dining room, bar, and terrace are managed by different teams.

Related: Point of Sale · Getting Started