Updated
Keep the table as the shared reference
Start the demo with a table name that your staff recognise. Ask the captain to enter the first dishes and send the kitchen order. The counter should be able to open the same running order and review what was entered without transcribing a separate handwritten slip.
Use a second table with a similar order as part of the exercise. This makes it easier to notice whether staff are relying on a guest description or the actual table reference when opening an order.
Test a second round while the first is cooking
Add two coffees to the first table after its initial KOT. Have the kitchen identify the new items and compare them with the complete running order at the counter. The purpose is to test the extra round without treating the whole table as a fresh kitchen request.
Now change one item using the demonstrated order-change workflow. The captain, kitchen and cashier should explain what changed from their own screen or ticket. DeccanPro supports running table orders and subsequent KOT updates; this exercise checks how that works with your menu.
Make checkout part of the floor routine
Before completing the bill, ask the cashier to read back the table’s final items and quantities. Confirm the table reference and receipt format. Discuss any special requirements, such as moving guests between tables or dividing payment, explicitly in the demo rather than assuming them from the phrase table management.
For a Chennai dining room with several captains, walk the phones through the actual seating area. A correct order at the counter is only one part of the test: staff also need a reliable connection from the farthest table to the restaurant server.
PUT IT INTO PRACTICE
Your checklist
- Two tables with similar sample orders
- An extra round after the first KOT
- An item change checked by kitchen and cashier
- A final bill reviewed against the running table