DECCANPRO — RESTAURANT QR ROLLOUT CHECKLIST
https://deccanpro.com/guides/qr-menu-vs-restaurant-ordering/

Use training records and the demonstrator's agreed test procedure.
Do not create live payments, kitchen preparation or real guest orders.
These are acceptance checks, not a statement that every workflow is included.

Restaurant / training location: ______________________________
Date / tester / installed version: ___________________________
Demonstrator / person approving rollout: _____________________

1. AGREE THE SCOPE
[ ] Readable menu only  [ ] Guest ordering  [ ] Staff captain ordering
[ ] Payment route demonstrated separately
How does the guest get help without using a phone? ___________
Where does a submitted request first appear? _________________
Who accepts it, and when is a kitchen instruction sent? _______

2. MATCH EACH PHYSICAL CARD TO ITS DESTINATION
Do this at the actual seat, before printing a full batch.
Card A: physical table ____ displayed/selected table ____ result ____
Card B: physical table ____ displayed/selected table ____ result ____
Menu-only cards: record "no table assignment" if that is the agreed scope.
Do not put guest contact details or account credentials in this worksheet.

3. DELIBERATELY SWAP THE TWO CARDS — TRAINING ONLY
Only for table-specific cards. For general-menu cards, mark not applicable.
Ask a colleague who did not move them to scan and compare table identity.
Was the mismatch noticed before submission? __________________
How did the tester identify it? ______________________________
If the page does not show a usable table identity, document the gap.
Do not assume software knows where a printed card is physically located.
Restore both cards. Retest A ____ B ____ Verified by __________

4. FOLLOW TWO DIFFERENT ORDERS
Fictional prices below exclude configured taxes and other adjustments.
A: 1 idli plate Rs.70 + 1 coffee Rs.30 = Rs.100 item subtotal.
B: 1 dosa Rs.120 = Rs.120 item subtotal.
A saved reference ____ table ____ items/quantities ____ subtotal ____
B saved reference ____ table ____ items/quantities ____ subtotal ____
Kitchen read-back A __________________ B ____________________
Acceptance evidence and responsible staff role _______________
Do not pass an order under the wrong table just because its amount is right.

5. UNCERTAIN SUBMISSION
Agree a supervised test with the demonstrator; do not disrupt live service.
What did the guest see? ______________________________________
What existing saved record did staff check before retrying? ___
Outcome: [ ] one saved order [ ] none confirmed [ ] duplicate [ ] unresolved
Next action / responsible person _____________________________
Do not tick success just because a basket disappeared or a sound played.

6. AVAILABILITY AND PAYMENT
Unavailable training item ____ menu display ____ acceptance result ____
How does the guest receive a clear answer? ____________________
Payment test method ____ bill reference ____ expected amount ____
Observed payment result ____ source of confirmation __________
Unresolved payment procedure _________________________________
Kitchen receipt and payment confirmation must be checked separately.

7. PRINT AND PLACEMENT SIGN-OFF
Approved print file / version (no private link or token): ______
Which physical tables have been checked? _____________________
Who checks a replacement card or a changed table layout? ______
Open issues / owner / retest date ____________________________
Retest evidence _____________________________________________
Rollout decision and approver ________________________________

Keep unresolved checks visible. A completed worksheet is not a product
certification or a promise of automatic table or payment verification.