Updated
Check the counter and menu
Confirm that the counter computer and POS application are ready and show the expected date and time. Check the menu items or prices that changed since the previous shift. Staff should know who approved those changes and where the current source list is kept.
Review any order deliberately carried over from the previous shift using the agreed business procedure. Do not delete or close an order merely to make the screen look tidy. Ask the responsible person to explain unresolved records before new service starts.
Check the route to the kitchen
Confirm the intended KOT printer is powered and has paper. Check that the kitchen display, if used, is connected and readable. Make a clearly identified sample order using the agreed test procedure and verify that the right kitchen destination receives it.
If captain phones are used, check a connection from a normal dining-floor position. Staff should know what to do when an order's send status is uncertain. A device that worked yesterday should still be tested after a router, cable or equipment location changes.
Check people and exceptions
Confirm who is responsible for the counter, kitchen tickets and first-line troubleshooting today. Keep the contact route available without displaying passwords or private credentials. Make sure the team knows the difference between a repeat print and a genuinely new order.
Finish by handling the sample order through your agreed procedure and recording any unresolved issue. This checklist is an operating aid, not an automatic function of DeccanPro. Adapt it to your Chennai restaurant and rehearse it with the people who will open the shift.
PUT IT INTO PRACTICE
Your checklist
- Counter and current menu checked
- Printer power, paper and destination checked
- Kitchen display and captain connection checked
- Sample order handled correctly and exceptions recorded