Xenios 2TouchPOS Parts list manual

2013 Xenios LLC
82 Saint Paul Street
Rochester, NY 14604
Phone [phone] • Fax [phone]
2TouchPOSOperationsReferenceGuide

Table of Contents
About this Document.....................................................................................3
Employee Operations.....................................................................................4
Quick Reference...................................................................................................4
Beginning of Shift................................................................................................................4
Login & Logout....................................................................................................................4
Taking an order...................................................................................................................4
Open Existing Tab...............................................................................................................4
Printing Check.....................................................................................................................4
Open Tab for Payment........................................................................................................4
Adjusting Tips on Credit Cards ...........................................................................................4
Open Tab for Splitting.........................................................................................................4
Comps and Spills................................................................................................................4
Attach Credit Card...............................................................................................................4
Deleting Sent Menu Items.................................................................................... 5
Bartender ............................................................................................................................5
Server..................................................................................................................................6
Adding or Adjusting Tips.......................................................................................7
Bartender ............................................................................................................................7
Server (If left blank, that employee will lose their tip). ........................................................8
Menu Item Hold / Release.................................................................................. 10
Reference Guide...............................................................................................................10
Putting Items on Hold from a Tab.....................................................................................10
Releasing Items from a Tab..............................................................................................11
Putting Items on Hold from a Table ..................................................................................12
Releasing Items from a Table...........................................................................................13
Bartender End of Shift ........................................................................................14
Server End of Shift .............................................................................................14
Manager Operations ....................................................................................15
End of Night........................................................................................................ 15
Quick Reference ...............................................................................................................15
End of Night Detailed Reference........................................................................ 16
Re-Opening a Closed Tab or Table.................................................................... 20
Applying Tax Exempt..........................................................................................21
Common Reports ........................................................................................22
Cash in Drawer Report....................................................................................... 22
Server Report..................................................................................................... 22

Daily X Report .................................................................................................... 22
Daily Z Report..................................................................................................... 22
Historical Server Report .....................................................................................22
Audit Menu Item Report......................................................................................22
Historical Menu Item Report............................................................................... 22
Historical Modifier Report ...................................................................................23
Historical Sales Report....................................................................................... 23
Hourly Sales Report ...........................................................................................23
Menu Item Summary Report............................................................................... 23
Open Item Report............................................................................................... 23
Customer Account Payment History Report....................................................... 23
Customer Account Detail Report........................................................................ 23
Customer Account Summary Report.................................................................. 23
Troubleshooting Guide ................................................................................24
Credit Cards aren’t Processing and the Internet is Down ................................... 25
Quick Reference Guide.....................................................................................................25
Detailed Reference ...........................................................................................................26

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AboutthisDocument
This document was written for 2TouchPOS version 3.03.4900.

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EmployeeOperations
QuickReference
Beginning of Shift
Enter Code & Clock In
Swipe Badge
Login & Logout
Login
oEnter Code & Login
oSwipe Badge
Logout
Taking an order
Log in
Tabs:
oAdd Items, New Tab, Send
Table Management:
oSelect Table, New Check, Add
Items, Send
Logout
Open Existing Tab
Tabs:
oOpen Tab or Check, Add Items,
Send
Table Management:
oSelect Table, Open Check, Add
Items, Send
Requisitions will be sent to bar/kitchen –
only the new adds will be sent
Printing Check
Tabs:
oHighlight Tab, Print Tab, Speed
Screen
Table Management
Select Table, Print Check
Open Tab for Payment
Tabs:
oHighlight Tab, Open Tab, Payment
Table Management:
oSelect Table, Payment
Fast cash (Tabs Only) or Payment screen
Split payments (½ cash ½ credit)
oUse Split Payment buttons
oProcess Credit Cards first.
Adjusting Tips on Credit Cards
Tabs:
Must be at empty speed screen
oPayments
oAdjust Tips
Table Management:
oAdjust Tips
Open Tab for Splitting
Tabs:
oHighlight Tab, Split Tab
Table Management:
oSelect Table, Split Check
Transfer menu items:
oUpdates original and creates new
tabs to be given to customers.
Comps and Spills
Tabs:
oOpen Tab, Highlight items, Delete
Table Management:
oSelect Table, Open Check
Choose Transfer to Comp Tab/Spill Tab
If it was a spill, add items to tab again.
Attach Credit Card
Tabs: Highlight Tab
oOptions
oAttach credit card
oSwipe card

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DeletingSent MenuItems
Bartender
1. From an empty speed screen, touch “Tabs”button, Select a Tab, touch “Open” button.
2. Select menu item/s for deletion. (Manger’s approval maybe needed).
3. Touch “Delete” button, choose one of the following, transfer to “Comp Tab”, “Spill Tab” or
“Return to Inventory” buttons.

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Server
1. From the table view management screen, touch a “Table”button, touch “Open Check”button.
2. Select menu item/s for deletion. (Manger’s approval maybe needed)
3. Touch “Delete”button, choose one of the following, transfer to “Comp Tab”, “Spill Tab”or
“Return to Inventory”buttons.

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AddingorAdjustingTips
Bartender
1. From an empty Speed Screen (If left blank, that employee will lose their tip).
a. Touch “Payment” button, located in the lower right of the screen.
b. Touch “Adjust Tips” button located in the upper right hand corner.
2. Select the correct credit card transaction and enter the tip amount.
Note: Repeat step 2 as needed for any/all credit card transactions that need to be
adjusted.

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3. Touch “Save” button located in the lower right hand corner.
a. If a button appears asking whether you want to post your tips, press the “No” button.
If you press the “Yes” button, you will not be able to readjust tips that were on the screen.
Server (If left blank, that employee will lose their tip).
1. From the table view management screen, touch “Adjust Tips”button located in the upper right
corner.
2. Select the correct credit card transaction and enter the tip amount.
Note: Repeat step 2 as needed for any/all credit card transactions that need to be adjusted.

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3. Touch “Save” button located in the lower right hand corner.
a. If a button appears asking whether you want to post your tips, press the “No” button. If
you press the “Yes” button, you will not be able to readjust tips that were on the screen.

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MenuItemHold/Release
Reference Guide
Bartender
Putting Items on Hold froma Tab
1. From an empty speed screen, touch “Tab”button, select a “Tab”, touch “Open”button.
2. Touch “Order Options” button located underneath ticket.
3. Select the items that need to be held, then touch “Hold” button.
4. Touch the “Back” and “Send”buttons.
Note: To hold entire order, follow steps 1 & 2, underneath ticket, touch “Select All”button,
then touch “Hold Items” button.
5. Select the items that need to be held, then touch “Hold” button.
6. Touch the “Back” and “Send” buttons.
Note: To hold entire order, follow steps 1 & 2, underneath ticket, touch “Select All”button,
then touch “Hold Items” button.

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Releasing Items from a Tab
1. From an empty speed screen, touch “Tab”, select the customer tab”, touch “Open Tab”buttons.
2. Touch “Order Options” button located underneath ticket.
3. Select the items that need to be released, then touch “Release Items” button.
4. Press the “Back” and “Send”buttons.
Note: To release an entire order, follow steps 1 & 2, underneath ticket, touch “Select All”
button, then touch “Release Items” button.

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Server
Putting Items on Hold from a Table
1. From the table view management screen, select a “Table”, touch “Open Check” button.
2. Touch “Order Options” button located underneath ticket.
3. Select the items that need to be held, then touch “Hold” button.
4. Touch the “Back” and “Send” buttons.

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Releasing Items from a Table
1. From the table view management screen, touch a “Table”, touch “Open Check” button.
2. Touch “Order Options” button located underneath ticket.
3. Select the items that need to be released, then touch “Release Items” button.
4. Press the “Back” and “Send” buttons.
Notice the (H) shows that
these items are now on Hold

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BartenderEndof Shift
1. Make sure all Tabs have been closed:
a. From an Empty Speed Screen, touch “Tabs” button, select the open tab, touch
“Payments”button. Process customer’s payment.
2. Make sure all tips have been adjusted: (If tips are left blank, the bartender will lose their tip).
a. From an empty speed screen, touch “Payments” button, touch “Adjust Tips” button,
select appropriate ticket, enter tip amount, touch “Save”and “Close”buttons. (Repeat
this step of all tips that need to be adjusted).
3. Make sure all money and reports has been collected from employees:
a. Bartenders run the Cash in Drawer Report.
i. Touch “Options” button, touch “Reports” button, touch either “Favorites”or
“Daily” button and “touch “Cash in Drawer Report”button, touch “Run”
button, enter starting cash amount, then print, email or save report button. Touch
“Close” button.
ii. You will be prompted “Reset Cash in Drawer Amount?” If you touch “Yes”
button, then the drawer will be ready for the next shift and ready to be initialized.
4. Logout & Clock Out.
ServerEndofShift
1. Make sure all Tables and checks have been closed:
a. From table view management screen, select highlighted table, touch “Payments” button.
Process customer’s payment.
2. Make sure all tips have been adjusted: (If left blank, that employee will lose their tip).
a. From table view management screen, touch “Payments”, “Adjust Tips” buttons, then
select appropriate ticket and enter tip amount,
b. Touch “Save”and “Close”buttons. (Repeat this step of all tips that need to be adjusted).
3. Make sure all money and reports has been collected from employees:
a. Run a Server Report. Hand in your cash due.
i. Touch “Options”button, touch “Reports”, then touch either “Favorites”or
“Daily” button
ii. Touch “Server Report”, “Run” buttons,
iii. Select employee, touch “Ok” button, then print, email and/or save report. Touch
“Close” button.
4. Logout & Clock Out.

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ManagerOperations
EndofNight
Quick Reference
1. Ensure all Tabs & Tables (checks) have been closed.
a. To close tabs - From an empty speed screen, Touch “Tabs”, Touch “Payments” buttons,
process customer’s payment.
b. To close tables - Select Table, Touch “Payments” button, process customer payment.
2. Make sure all tips have been adjusted. If left blank, that employee will lose their tip.
a. From table view management screen, touch “Payments”button, touch “Adjust Tips”
button, select appropriate ticket, enter tip amount, touch “Save”and “Close”buttons.
(Repeat this step of all tips that need to be adjusted).
a. From an empty speed screen, touch “Payments” button, touch “Adjust Tips” button,
select appropriate ticket, enter tip amount, touch “Save”and “Close”buttons. (Repeat
this step of all tips that need to be adjusted).
3. Make sure all money & reports has been collected from employees.
a. (E.G.: Server Reports, Driver Closed Report, Cash in Drawer Report or Close Register
Report, which ever reports your establishment has decided to use).
4. Make sure all Employees are clocked out.
5. Post Credit cards:
a. This will post the final amount of each check including the tip amount.
6. Batch Close/Settle:
a. Your processor will take the total of your nights’ credit card business and transfers funds
to your bank account.
b. If an error should occurs after hours, while batching your credit cards, write it down &
call 585-507-3079 the next morning, as long as the Post Credit Cards worked, you can
still move to the next step which will prepare your system for the next business day.
7. Close End of Day.

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EndofNightDetailedReference
1. Ensure all Tabs & Tables (checks) have been closed.
These items can be reached from the Speed Screen.
2. Make sure all tips have been adjusted.
Note: If left blank, that employee will lose their tip.

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a. You can also Sort by tips
3. Make sure all money & reports has been collected from employees:
a. E.G.: Server Reports, Cash in Drawer Report or Close Register Report (which ever
reports your establishment has decided to use).
b. Cash in Drawer report will show you how much money you should have in your drawer
at any given time. When Cash in Drawer report is run you will be asked ‘Reset cash in
drawer amount?’ Selecting yes will assume you are done with that cash drawer’s shift or
day and you will then have to reinitialize the cash drawer to use again.
c. Close register report works the same way a Cash in Drawer report does but shows on the
report the money breakdown of what you initialized the drawer with (bill and coin
breakdown).
d. Server reports are typically what a waiter would use to show their sales and cash due.
Management should not accept a server report with this heading at the top of the report:
****************************************
ALL TABS HAVE NOT BEEN CLOSED!!!
****************************************
4. Make sure all employees are clocked out.
a. From an empty speed screen, Touch “Options”, “Employee Setup”& “Adjust
Timeclock Entries”buttons.

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b. Select All Employees to see if anyone is clocked in. If an employee is still clocked in
and should have been clocked out highlight that employee who does not have a clock out
time and press Adjust Time.

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5. Post Credit Cards -This will post the final amount of each check, including the tip amount.
6. Batch Close/Settle
Your processor will take the total of your night’s credit card business and transfers funds to your
bank account.
If an error should occurs after hours while batching your credit cards, write/print the error & call
585-507-3079 the next morning. As long as the Post Credit cards worked, you can still move to
the next step, which will prepare your system for the next business day.
7. Close End of Day
Closing the End of Day will give you your Z report, which then closes your day out. Your next
Business day will start will $0.00 in sales.