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POS

This page covers the counter screen your cashier works from, and the whole shift: opening the drawer, taking orders, taking payment, and closing.

The POS opens at the counter when a cashier signs in. A manager can use it too.

Opening the shift

Spicy will not let anyone take an order until a shift is open. If you sign in and see the opening form, that is why.

Count the money in the drawer and enter it for each payment method you are using. That figure is the starting point for the day's cash reconciliation, so get it right.

Only one shift can be open at a time. You can declare only one cash method on it. If you take both notes and transfer, declare Cash as your one cash method and add the transfer method alongside it.

One drawer per shift. If your staff handle cash, the shift belongs to whoever opened it. They, or a manager, close it. This is what makes the count at closing meaningful.

Your open orders

The POS home screen lists the orders open on this shift, under Active orders. Use the two filters: Draft for orders not yet sent, and Sent to kitchen for orders the kitchen has. Click one to open it again.

You see your own orders. If you cannot see a colleague's order, this is intentional. Each cashier works their own orders.

Taking an order

Click New order. The menu appears with your items grouped by category, and a search box.

Adding items

Click an item to add it directly to the order.
Items with sizes appear as one tile with a price range, like "₦1,200 – ₦3,500". Click it and pick the size.
Items with add-ons open a list of extras. Pick what applies and the extras join the order at their own prices.
Greyed-out items are drinks that are out of stock. Spicy never greys out food — a dish stays available even if you are low on its ingredients, because the kitchen controls usage.

Adjust a quantity, change an item, or delete the line from the order panel on the right. Click the comment field on a line for instructions like "no onion" or "table 4" — they print on the ticket.

Order type and guests

Set Dine-In or Takeaway at the top of the order.

Use the guests stepper when guests are ordering separately. Each guest gets a card, and the items you add go to the selected guest. The kitchen ticket groups by guest, so a table ordering as three separate bills still gets three sections on one ticket. Receipts group the same way.

Sending to the kitchen

Click Send when the order is complete. Spicy prints a food ticket for the kitchen and a drinks ticket for the bar.

After sending, the order locks. If something is wrong, cancel it and start again — you cannot edit an order the kitchen already has.

Taking payment

Click Pay. Spicy fills in the balance for you.

Cash — enter what the customer gave. Spicy calculates the change.
Card or transfer — enter the amount and the reference if your restaurant requires one. Spicy accepts a reference only once, so it catches a double entry.
Split payment — enter part on one method and the rest on another.

Payment must cover the full total. Only cash can be overpaid, because only cash gives change.

When the payment succeeds, the receipt prints and Spicy records the sale. If the printer fails you get a warning but the sale still completes — take the receipt another way and tell your manager.

Order history

History lists today's paid orders. Search by customer name or invoice number, or filter by payment method and order type.

Click any order to see its detail, reprint the receipt, or reprint a kitchen ticket. Cashiers see their own paid sales. Managers see everything, including returns and cancellations.

Cash going out during the shift

If cash leaves the drawer during service — transport, buying ice, a small repair — record it as a cash-out on the POS. Choose the method, the amount, and why.

Record these as they happen. A cash-out reduces what the system expects in the drawer, so recording it late makes the closing count look wrong when the count is right.

Cashiers can record cash-outs. Only a manager can cancel one, and only while the shift is still open.

Cancelling an order

There are three different actions and you cannot use them interchangeably.

Situation	What to do
Not yet sent to the kitchen	Delete it
Sent, but not paid	Cancel it. The kitchen gets a cancellation ticket.
Already paid	You cannot do anything at the POS. A manager processes a return.

Pick the wrong one and Spicy will stop you and say which to use.

Only a manager can cancel or return an order. If a customer wants their money back, call a manager.

Closing the shift

Click Close shift. Spicy shows what it expects before you enter anything.

Opening float — this is what you declared this morning.
Expected — this is what should be in the drawer now, after sales, change given, refunds, and cash-outs.
Counted — you fill in this figure.
Difference — this is the gap, if any.

Count the drawer properly and enter the figure. If there is a shortfall above the threshold you set, a manager has to approve the close and write down what happened.

Finish or delete any open orders first. Spicy will not close a shift with orders still in Draft.

Spicy accepts a cash surplus and refuses a bank surplus. You cannot deposit money into the bank that you never took, so Spicy rejects a transfer or card figure higher than expected. Cash can genuinely come out more than expected, so Spicy allows it.

Common problems

"Open a shift before taking orders"

Nobody opened a shift, or the previous shift is still open. Open the shift with the current float.

A drink appears greyed out

It is out of stock, or already reserved on someone else's open order. Check Inventory → Stock balance. Spicy holds drinks sold on open orders, so two cashiers cannot sell the same last bottle.

"Configure a production unit before sending"

A manager needs to finish Setup — the kitchen or bar production unit is missing or has no accounts.

"Payment mode has no GL mapping"

A manager needs to give that payment method a ledger account. See Setup.

"Payment mode was not declared when the shift opened"

You enabled a payment method after you opened the shift. It works from the next shift. This is intentional — the opening declares what should be in the drawer.

"This order was sent to the kitchen or bar"

The order is already sent, so you cannot edit it. Cancel it and take a new one.

My colleague's order is not showing

Each cashier sees only their own orders. Ask a manager if you need to see or change another cashier's orders.