Configuration

What it does

Configuration is where a manager turns on and tunes how the Virtual Register behaves — which fields appear when taking an order, how checks and payment work, which printers are used, and what prints on the pre-check. Set it up once for your venue and every cashier's register follows the same rules.

Getting started

1. Open Settings → Orders configuration (only managers can reach it).
2. Each option is a simple on/off switch or a picker. Changes save immediately — there's no separate Save step.
3. Turn on only what your venue needs; anything left off simply doesn't appear on the register, keeping the order screen clean.

Key things to know

The options are grouped into sections:

Order fields — extra fields shown when creating an order:

• Assign table to order — lets cashiers pick a table for a new order. Turn it on for dine-in venues; leave it off for pure takeaway.
• Assign pager number to order — lets cashiers enter a pager number. Useful if you hand guests a buzzer at the counter.
• Ready-by timer — lets staff set a "ready by" deadline on an order, which then shows on the kitchen display so the kitchen can pace itself.
• Order type selector — shows the dine-in / takeaway / delivery selector at the top of a new order, plus a Default order type so new orders start on the most common one.

Checks & payment:

• Use multiple checks per order — lets one order hold several check tabs (e.g. separate tabs for a group sharing a table).
• Allow split receipt — lets a single check be split into multiple receipts so guests can pay separately.
• Require payment before accepting order — hides the "Apply order" button so an order can't be sent until it's paid. Use this for counter-service where payment is always up front.
• Allow overpayment — lets a cashier accept more than the total (for example, a tip or "keep the change"); you choose an Overpayment modifier that records the extra on the order.
• Payment methods — choose which payment types (cash, card, online, etc.) cashiers are allowed to use. Cash on delivery and Card on delivery can be turned on here too, but they only ever appear in the payment window on a delivery order — they're the courier collecting at the door, so they'd make no sense on a dine-in or takeaway check.

Display:

• Show widget panel — shows a strip of dashboard widgets beneath the order panels on desktop, for an at-a-glance overview while working the register.

Printing:

• Receipt printer — which printer prints customer receipts.
• Pre-check printer — which printer prints the pre-check (the guest's bill before payment). Leave it as "None" to use the receipt printer.
• Large order number on pre-check — prints a big order number on the pre-check, handy as a pick-up token.
• Pre-check footer text — custom lines printed at the bottom of every pre-check (each with its own alignment and text size).

Fiscal (depends on your country — Poland today):

• Daily fiscal report enforcement — require the fiscal day to be closed (see Printing). A manager can turn the requirement off where it isn't legally needed.
• Max order amount for NIP receipt — the legal cap on an order total for printing a fiscal receipt with the buyer's tax ID (NIP).

FAQ

Q: Where do I find these settings?
A: In Settings → Orders configuration. Only staff with the manager/settings permission can open it.

Q: Do I have to save after changing an option?
A: No — each toggle and picker saves the moment you change it, and applies to every register in your venue.

Q: I turned on "Order type selector" but cashiers don't see it — why?
A: Make sure the switch is on; when it's off, the selector is hidden and all orders use the default type. If it's on and still missing, the register may need a refresh.

Q: What's the difference between "multiple checks" and "split receipt"?
A: Multiple checks let you run several separate tabs inside one order from the start; split receipt takes one finished check and divides it into separate receipts at payment time.

Q: Why would I require payment before accepting an order?
A: For counter or takeaway service where guests always pay up front — it prevents an order from being sent to the kitchen before it's paid.