The restaurant

Opening and closing a cashier shift

No shift, no billing. Open one at the start, declare the cash at the end.

Nothing can be billed at an outlet without an open cashier shift. That is not friction for its own sake — it is what makes a day's cash the responsibility of a named person.

Open shift at the start, with the opening float.
Orders, KOTs and settlements all belong to the shift that was open when they happened.
Close shift at the end. It asks for the cash declared — what is actually in the drawer — and compares it with what the system says should be there. The difference is recorded, not hidden. A short drawer that nobody records is a short drawer nobody can explain.
The cashier report is one shift's takings by method, which is what a handover is checked against.

If the screen says there is no shift open, that is why the buttons are dead. Open one.

More in The restaurant

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.