The restaurant

Cancelling an order or a line

Before firing it is an edit; after firing it is a void, with a reason, on the record.

Two different situations:

Not yet fired. Remove the line. Nothing has been cooked and nothing is recorded beyond the edit.
Already fired. It is a void, it needs a reason from your void list, and it stays visible. Food was cooked; the kitchen used stock; the cost is real whether or not the guest paid.

Cancel order does the same for a whole order. A cancelled order keeps its number — numbers are never reused, which is what makes a gap in a bill sequence a question worth asking rather than an everyday occurrence.

The voids report and the KOT audit are where all of this surfaces. A cashier voiding four fired dishes a night is a conversation; the report is how anybody notices.

More in The restaurant

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. Day end at the outletThe restaurant closes its own day, and it will not close one that has not happened.