A KOT tells the kitchen what to prepare. A bill records the sale.

The kitchen needs preparation instructions

KOT stands for Kitchen Order Ticket. The useful information is the dishes, quantities and table or order reference the team needs for preparation. Depending on the demonstrated workflow, later additions and changes are communicated through subsequent kitchen updates.

The kitchen should be able to tell whether a ticket is a new request, an update or a cancellation. Ask to see each example on your intended paper size. Do not infer the kitchen's current work solely from the last customer bill that was printed.

The cashier needs the final order

The customer bill records the items and amounts being billed, with the invoice information appropriate to the configured business. The cashier reviews the complete order before finishing the sale. Tax and invoice settings should be confirmed for the business with its accountant.

Consider a table that orders meals, adds coffee and then cancels an item through the agreed workflow. The kitchen may have received several pieces of information during service. At checkout, the cashier needs the final order, not a stack of tickets treated as separate bills.

Compare the two records by the decision they support

Use the same order reference throughout the demonstration. The following comparison describes what staff need to establish; it is not an exact DeccanPro print template or a promise that every configuration prints the same fields.

Follow one dosa-and-coffee order through three changes

In a supervised training order, use fictional prices of Rs.80 for one dosa and Rs.25 for one coffee. Start with two dosas and one coffee. Add another coffee, then cancel one dosa before preparation using the agreed workflow and kitchen acknowledgement. These are example prices, not a restaurant menu or an actual customer record.

Keep both columns in view: the current full order and the new instruction are different things. Your setup may represent updates differently, so ask the demonstrator to show what its actual ticket or display means at each step.

Use a reprint as a duplicate, not a fresh cooking request

After the first kitchen ticket has been acknowledged, ask for its supported reprint in the practice setup. Have staff identify the original order reference and explain how they know whether this is a duplicate or a new instruction. Do not assume that every layout automatically carries a duplicate label; inspect the actual paper and agree the handling procedure.

A printer recovery can also leave uncertainty about whether the first copy came out. Check the order and the kitchen before retrying. Record a distinct reprint or recovery requirement if staff cannot reliably tell what has already been requested. Use the missing-KOT checklist for a more detailed troubleshooting sequence.

Reconcile quantities before looking at the final amount

At checkout, the exercise should contain one dosa and two coffees. Start with those quantities, then reconcile the Rs.130 item subtotal. Review taxes, discounts, packaging and other configured adjustments separately with the responsible person; the example is not a tax-inclusive invoice or tax advice.

Ask the cook what was prepared, the captain what was served and the cashier what is being billed. A correct arithmetic total cannot resolve a duplicated cooking instruction. DeccanPro connects table orders, KOT updates and restaurant billing; bring your own dishes, paper size and normal correction procedure to a Chennai demonstration.