Training a new team member on order entry and corrections
Teach hospitality staff to enter orders, correct mistakes and check payment status, with supervised practice and a clear handover before live service.
NeroPOS products and options: when to use each
Learn when to use products, size choices and extras in NeroPOS, with a hypothetical restaurant menu and practical checks for totals and order details.
Stock counts and till records: finding the source of a mismatch
Find why a physical stock count differs from till records. Check item identifiers, quantities, adjustments and transactions before making a correction.
The order is right but the receipt looks wrong: what to check
Check item names, quantities, selections and transaction references before treating an unexpected receipt as a payment or printer fault.