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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.
Move a guest without entering the food again
A guest may ask to move away from a doorway or join a different seating area after ordering. The reviewed captain order-edit workflow supports changing the table on an existing order. Ask the demonstrator to show this on your installed version with your configured table names. Use an empty destination table for the first exercise; moving one party is different from combining two parties with existing orders.
Start a fictional order at table A4: two dosas at Rs.80 and one coffee at Rs.25, for an item subtotal of Rs.185. Keep its saved reference and initial kitchen record. Once the kitchen acknowledges it, move the party to empty table B2 using the supported order-edit procedure. Do not create a second copy of the dishes simply because the guests have changed seats.
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| Stage | Sample order | Check with the team |
|---|---|---|
| Before the move | A4: two dosas and one coffee; item subtotal Rs.185. | Retain the saved order reference and establish what the kitchen has already received. |
| After changing the table | B2: the same two dosas and one coffee; item subtotal still Rs.185. | Find the original order under the new table; tell the kitchen and server where the party is now seated. |
| The next round | B2 adds one coffee: two dosas and two coffees; item subtotal Rs.210. | Confirm that only one extra coffee is requested, while the final bill includes the complete order. |
| Checkout | Review the original reference and all four item units at B2. | Reconcile saved items, kitchen work and service before recording payment. |
Explain the move to the kitchen and the next captain
The first printed KOT may still show A4. Changing the saved table does not rewrite paper already in the kitchen. Have the cook and food runner read back the new destination and explain which existing order moved. Inspect the actual update shown or printed by your setup rather than assuming that every device announces a table-only change in the same way.
Ask a second captain to find the order at B2 and enter the next coffee through the normal additional-round procedure. The kitchen should prepare one new coffee, not the original two dosas again. Check the old table view too and resolve any stale or unclear display before seating a new party there. Keep sample data separate from real service while practising.
Ask separately about occupied tables and combined bills
If the requested destination already has an order, pause the simple move exercise. Ask the supplier to demonstrate your exact requirement: moving guests, joining seating, combining orders and splitting payment are different operations. Do not infer a merge or split capability from a table selector. Check item quantities, saved references, permissions and kitchen instructions for each supported operation before your team uses it during service.
The sample subtotals above exclude tax, discounts and other adjustments. Repeat with your own menu and configured charges. A matching amount is one check; it does not prove the kitchen avoided a duplicate or delivered food to the right seats.
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
- Original order reference retained during a move to an empty table
- Kitchen and food runner acknowledge the new destination
- Next round adds only the intended new items
- Occupied-table and combined-bill requirements demonstrated separately
