Table service¶

Your servers run tables from the Badger app; admin is where you set it up and keep the records: the service charge, who serves and who approves, the tips report, your tip policy, workers' requests for their records, and voids and comps. How it all works is in Table service.

1. Seat diners at a location¶

Table service runs at locations that Seat diners (Settings › Locations, the location, What happens here). If you take bookings you've done this already; see Table bookings.

2. Switch it on, and the service charge¶

Open Settings › Dining in:

• Table service: on.
• Optional service charge (%): for example 12.5. 0 means none. It must be between 0 and 100. The bill always says it's optional, and the server can remove it if the guest asks.
• Service charge from party size: only charge it for parties of at least this many, for example 6. 0 means every table.

The sidebar gets Table service › Tips and Voids and comps (under Bookings when table bookings are on too).

3. Your servers and managers¶

In Settings › Selling › POS staff (see POS staff), open each person and tick:

• Serve tables for your servers: open tabs, take orders, send courses, show the bill and take payment at the table.
• Manager for whoever approves voids and comps (they can serve tables too).

Tick the dining rooms they work in under Where they work.

Approval PINs¶

A manager approves a void or comp on a server's phone by typing their approval PIN. They usually set it themselves in the app's settings. If they can't, open their page in POS staff: the Approval PIN card (shown for managers) sets a new 4 to 6 digit PIN, which you tell them in person; it is never shown again. Reset PIN removes it, so they can't approve with a PIN until a new one is set. Five wrong PINs in a row lock it for 15 minutes; the card shows when it's locked, and setting a new PIN unlocks it.

The table menu¶

Servers order from the menu on the app's Floor. By default it's the till's menu, which may hold things a table doesn't sell, like gift cards. To give tables their own, make a collection (say Menu) whose sections are its child collections (Burgers, Chicken, Drinks), and pick it as the Menu collection on the location's dining room, in the Table service tab.

Gift cards, gift card top-ups, event tickets, appointments, subscriptions and donations never go on a table's bill, whichever menu you pick: they're greyed out on the Floor, and the server is told to sell them at the till.

4. Write your tip policy¶

Tips › Tip policy starts you off with an outline. Replace everything in [brackets] with how your venue really shares tips: who shares, how (points, hours, equally), that nothing is kept back, and when it's paid. Publish makes it version 1, available to your staff in the app now, or from the date you give in Applies from. To change it, edit the text and publish again: each version is kept with the date it was made available, which is the record the law asks for.

If you'd like guests to see it, link to /tip-policy from your footer or menu. It shows the version in force, and the page doesn't exist until you publish one.

The tips report¶

Table service › Tips covers this month by default; choose the dates (and, with more than one dining room, the place of business) and Show.

• The four totals: tips, service charge, card and cash.
• Pool by month: what each place of business received each month. This is what you share among your team and pay by the end of the following month.
• By server: what was taken on each server's tables. It isn't their share: that follows your policy, through payroll. Statement downloads that person's own statement for the period.
• By day.

Export CSV downloads every record in the period, one row per payment: the business date and time paid, place of business, table, method, gross tip and service charge, the server and who took it. Keep it with your payroll. Records stay in Badger for three years and can't be deleted.

When a worker asks for their records¶

A worker may ask once every three months, and you have four weeks to answer. In Tips › Worker requests:

1. Log a request: the worker, the day they asked, the period they asked about, and a note (for example "by email"). The log shows when the answer is due. If they asked within the last three months, it's marked Repeat: you needn't answer that one, though you can.
2. Statement downloads their statement for that period as a CSV: the totals your venue received each month, and the payments on their own tables. It never shows other workers' amounts. Add their allocated share from payroll and send it to them.
3. Mark answered when you've sent it. A request still open after four weeks shows Overdue.

Voids and comps¶

Table service › Voids and comps lists every dish taken off a bill after it went to the kitchen in the period: when, the table (which opens the order), void or comp, the dish and its menu price, the reason, who asked and the manager who approved (with "(PIN)" when they approved on the server's phone). The totals at the top add up what was taken off, by reason. Tick Include deletes to see lines removed before they were sent too (they need no approval).

A table's order¶

A dine-in order in Orders has a Dine in · Table 12 badge and a card for the table: the covers, the server and when they sat down; the dishes by seat with their course and where each is in the kitchen; the food and drink, service charge (and whether it was removed, by whom), total, paid and still to pay; tips (on top, never in the total); each share with its payment, tip and who took it; each course sent to the kitchen, with when it was away, ready and served; anything taken back; and table moves. Refunding a paid share is the order's usual refund.