The restaurant
Shifts, orders, KOTs, bills and day end
Opening and closing a cashier shiftNo shift, no billing. Open one at the start, declare the cash at the end.
Punching an orderTable or takeaway, then items. Nothing reaches the kitchen until it is fired.
Firing a KOTThe kitchen order ticket. Fire sends the unfired lines to the station that cooks them.
Settling a billPrint the bill, take the money, settle. Several methods on one bill are fine.
Charging a meal to a roomThe in-house route: the bill lands on the guest folio instead of the drawer.
Cancelling an order or a lineBefore firing it is an edit; after firing it is a void, with a reason, on the record.
Day end at the outletThe restaurant closes its own day, and it will not close one that has not happened.