2. Training

3. Do you know the difference between Daily total and Consolidate total? Daily Total will show a separate report for every day that was in the date range. Consolidated Total will show a combine total on one report for the entire date range enter.

4. Categories of Reports A.Sales Balance B.Period C.Guest Check D.Employee E.Labor F.Group G.Menu Item H.Other

5. Category Sales Balance Sales- The purpose of this category is to provide you with financial reports by revenue center or system wide. Additionally, you will find a Return/Void Reason Code Report in this section. Tips- The purpose of this category is to provide you with revenue center or system tip totals. Included in the daily and period reports, this report is used when the I.R.S audits. Tax- The purpose of this category is to provide you with revenue center or system tax totals. Sums of these figures for all revenue centers should equal figures on the system for the same period. Tax is calculated for each menu item NOT ON A TOTAL.

6. Category Time Period This reports sales information based on time periods for the revenue center or system wide. Totals will appear in the time increments programmed in the system. This is not to be used to balance drawers as time periods are allowed to overlap. Instead this report can help you determine peak sales periods.

7. Category Guest Checks The purpose of this report is to report sales base on guest check activity. There are separate reports for open checks and closed checks. The open check reports will show which revenue center and employee has open checks. The closed check reports will show checks that have been closed. YOU CAN ONLY GO BACK 14 DAYS for CLOSE CHECKS.

8. Category Employee These reports detail the sales by employee. Employee financials and tip information can be gathered here. The sales and tip reports are often used for I.R.S audits.

9. Category Labor These reports are useful only if timekeeping is used. Labor figures based on time punches or job codes can offer tools in forecasting labor percentages.

10. Category Group This will report the groupings of menu items by price and quality. Figures on these reports do NOT include tax. If using inclusive tax, the total of menu item = (sales price – Tax) Major and Family group reports will give you generalized information about the menu. These can be especially helpful if comparing groups of items like bottle beer and draft beer sales.

11. Category Menu Item All menu items must be assigned to a Major group and Family group. Subtotals are generated by groups. Additionally, figures on these reports do NOT include tax. If using the inclusive tax, the total of the menu item = (Sales price – Tax)

12. Category Other This will report on various items, like the Kitchen Display System.

13. Balancing Micros Reports Net Sales – Include the sale of an item that has been rung. An open check item will post to net sales regardless if it is a closed or open. Formula to see if Net Sales is correct. Take the Total Groups (Food, Liquor, Beer, Wine, Retail, Misc) and subtract the Subtotal Discounts. This should balance with what the Net sales reported. If not there is a problem with a group not being tracked.

14. Service Charges – Include the charge tips. Once a credit card has been over tendered, the amount automatically becomes a tip or service charge. Additionally, items like gratuities are included in this figure. Tax collected- is a figure derived by menu items. Each time an item is pressed, tax applies based on the tax rate it calls. Due to rounding concerns and the way that the tax is applied to the check simply taking a “Subtotal” figure like net sales and multiplying by the tax rate will not give you an exact tax figure to balance against. Total Revenue- is the total of above mentioned. Again, this reflects the total amount of all checks that are begun and carried over.

15. The Third section from the left contains useful check information. The first column is the number of checks the second column is the amount of checks. Carried over -numbers and amounts mean that the previous day had checks open when the button “End of Day” was pressed. Outstanding- is the number and amount of checks that were present as you hit the “End of Day” button. They are considered outstanding checks for today, and they will also appear tomorrow as Carried over Checks.

16. Gross Receipts are total of tender including tax and excluding charge tips. (Cash, Gift Card Redeem, Credit Cards, House Charges). Anything that is set to post to Gross receipts under the tender tab in table Tender\Media.

17. Service Charges are only charges are only charges that were applied To the check like a 15% gratuity. Charge Tips are tips that are applied with a credit card Tips declare are Cash tips a server enter when clocking out. Total Tips provide a tip provide a tip percentage and a total of all of the above. Tips Paid are tips that were paid out. Tips Due are outstanding tips that are due to employees.

18. The tracking section is in the middle of the report and broken down into three sections. The tracking group is a break down of the top portion of micros reports. It breaks down revenue, discount, tax, or whatever group you have chosen to use to balance with.

19. Report totals – How are they identify?  Net Sales = Cumulative menu items (Inclusive tax removed) – Discounts  Service Charges = All service charges, including Auto-gratuity  Tax = Tax derived from Tax report.  Item Discounts = Only discounts applied to specific menu item  Subtotal Discounts = Discounts not affected by item discounts  Returns = Number and Value of items returned by using the {Return} key.  Voids = Includes voids of menu items and service charges  Credit total = Is not use to balance revenue. The amount is created when a round results in a negative balance.  Change in Grand total = Used with Credit Total and Grand Total to verify system accounting security. This figure is not used with balance revenue.  Rounding Total = Only when rounding is enable will an amount appear here. It will show the difference between the rounded totals on guest checks as the amount due and the actual totals posted to the total Revenue.

20.  Grand Total = This total never resets. Used with Change in Grand Total and Credit Total to verify accounting. Grand Total is not used to balance revenue.  Training Total = Amount appears when employee is placed in training mode. This total is never reset.  Mgr Voids = Voids which need authorization from manager. This total will be represented in the Void Total as well.  Error Corrects = Voids applied in the current round, or before a service or print, will show here.  Cancel = Anytime a person uses the {Trans Cancel} Key the amount canceled and the number of times it was pressed is accounted for here.  Carried Over = Amount carried over from previous shift or business day.  Transferred In = Count and value of checks transferred to employee using the {Transfer check} key.  Transferred Out = Count and value of checks transferred from employee using the {Transfer check} key.  Checks begun = Count and value of checks begun, including fast transactions, splits checks, and edit closed checks.  Checks paid = Count and value of checks closed by tendering, including amounts of partial tendered checks.

21.  Gross receipts = Total receipts by tender media including tax and excluding charge tips.  Charge Receipts = Total receipts recorded as charge keys in Tender\Media only tenders that include a non-zero charge tip are included in this total.  Charge Tips = Total of tips manually entered through {Charge Tips} key + amount programmed to automatically calculate any over-tendered amount as a charge tip.  Tips Declared = Cash tips declare by employee using the {Tips Declared} key.  Tips Paid = Sum of charge tips and services charges programmed to automatically assume as tips paid, and or tips recorded manually through a tips paid key. This figure should equal charge tips and service charge tips, or the employee has not been paid all of their tips.  Service Charge = Total of all charge tips paid and any service charges set to post to service charge total on the reports.  Total tips = Shows percentage and value amount percentage = {total tips/gross receipts} * 100% amount = service charge tips +charge tips + tips declared.