A discount needs an amount, a scope and a saved result.

Write down what the offer actually covers

Name the eligible item or order, the discount type and the person who may authorise it. Also decide whether later additions are eligible. Do this before the cashier chooses an amount: a correct percentage applied to the wrong base still produces the wrong bill.

Keep a discount separate from removing food. A guest can receive the full ordered quantity at a reduced price. Deleting a prepared dish to reduce the amount changes the order record and can confuse the kitchen. Ask the demonstrator to use the supported discount workflow and show that the intended food quantities remain unchanged.

Compare three offers on the same Rs.400 training order

Use two fictional meals at Rs.150 each and two coffees at Rs.50 each. The item subtotal is Rs.400. The examples below exclude tax, service charges, packaging, rounding and all other adjustments so that the discount arithmetic can be checked independently. They are alternative cases: reset the training order between them.

Add one coffee and test what the discount follows

In a fresh copy of the whole-order percentage case, add one Rs.50 coffee. The item subtotal becomes Rs.450. If the agreed offer is 10% off the complete current order, the expected reduction is now Rs.45 and the item subtotal after discount is Rs.405. If the offer covers only the original items, that is a different rule and needs its own demonstrated workflow.

Repeat separately with a fixed Rs.30 discount. A fixed amount leaves Rs.420 from the new Rs.450 subtotal. A saved reduction that stays at Rs.40 after a percentage case changes is a reason to investigate the discount base and recalculation, not to silently type a balancing amount.

Do not assume two discounts simply add together

If a supervisor approves both an item offer and an order offer, first establish whether the installed system permits that combination and how it calculates the base. Do not assume that every setup supports stacking or that two percentages are added.

For example, reducing the two coffees from Rs.100 to Rs.90 leaves a Rs.390 subtotal. A further 10% reduction on that remainder would be Rs.39, leaving Rs.351. Taking 10% of the original Rs.400 as the second reduction would instead leave Rs.350. Neither result can be selected just because it looks familiar: the approved rule and actual configuration must explain it. This is a comparison of arithmetic methods, not a statement of DeccanPro’s calculation order.

Reopen the saved bill and inspect the customer copy

Record the training reference, starting subtotal, eligible amount, discount type, entered value and resulting reduction. Save using the demonstrated workflow, reopen the same record and compare those values. Check the customer copy as well as the editing screen. A field showing 10 does not by itself tell the reader whether it means ten rupees or ten percent.

The reviewed software source distinguishes percentage and amount discount records. That does not establish the permission, stacking, tax sequence or printed layout of your installed setup. Have the supplier demonstrate these details with your intended cashier account. Keep tax and invoice treatment separate and confirm them with the person responsible for your business accounts.

Record the result before introducing the offer during service

For each case, mark pass, fail or not tested, with the actual saved amount and the person who checked it. A pass needs both the intended food quantities and the explained amount. Retest a failed case using a fresh training reference after the procedure or configuration is corrected.

Bring one normal offer and one awkward change to your DeccanPro demonstration in Chennai. The software plan is Rs.6,000 per year with unlimited use, no setup fees and no hidden software charges. Your restaurant’s customer discount is a separate commercial decision; the sample menu prices and offers in this guide are fictional.