88
b) After Closing Ticket Sample
All ticket items are printed on the first combined ticket in real-time (a), then the remaining number of
tickets (b) and original combined ticket items are printed on the second combined ticket (c).
Manual track number method is used with this sample.
[5-LINE LOGO]
JUL07/1999
KITCHEN
SALAD 5.00
STEAK 10.00
0004
#001-000002 16:15R
CLERK NAME 00001
partial cut
JUL07/1999
SALAD 5.00
0005
#001-000002 16:15R
CLERK NAME 00001 1
full cut
JUL07/1999
STEAK 10.00
0006
#001-000002 16:15R
CLERK NAME 00001 1
full cut
JUL07/1999
BAR
BEER 2.50
WINE 3.00
0007
#001-000002 16:15R
CLERK NAME 00001
1st COMBINED TICKET
(a)
ticket header 1 (printed if programmed)
consecutive ticket number (printed and centered if programmed)
2nd ticket of two-ticket item
(b)
no logo printed
These tickets are printed after closing.
ticket number per item
POST-RECEIPT
2nd ticket of two-ticket item
(b)
2nd COMBINED TICKET
(c)
salad & steak --- two-ticket item for food
beer & wine --- combined item for drink
ticket header 2 (printed if programmed)
Consecutive #s are not printed on the tickets under clerk interrupt system.
For example,
1) The clerk brings the 1st combined ticket and 2nd item tickets for food to the kitchen and the 2nd combined
ticket for drinks to the bar.
2) When the orders are prepared, the cook puts the 2nd ticket with the dish and crosses the item out on the 1st
combined ticket. Then the clerk carries the dish with the ticket to the customer's table.
3) When all dishes are prepared, the 1st combined ticket goes into the "completed order box".
[5-LINE LOGO]
JUL07/1999
Served by
CLERK NAME 00001
BEER 2.50
WINE 3.00
SALAD 5.00
STEAK 10.00
CASH
20.50
QUANTITY 4
#001-000002 16:15R
CLERK NAME 00001