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NOTE: The procedure to ring in a report is as follows. Select the category then
choose a report from the list. Choose [Next] to specify reporting options when you
are pulling the report. Press the [PREVIEW] key if you want to view the report on
screen, otherwise press the [PRINT] key to immediately print without viewing. You
can always print a report after viewing it.
Reporting Options
Date Ranges
Check date ranges by running a single report using the yellow colored calendar button when
asked for specific dates.
Revenue Centers
Revenue centers are cost centers. Typically, when there are two different restaurants operating in
the same building, there is a need for separate revenue centers.
Categories of Reports
The following reports are available by category within the Autosequences and Reports Module.
Access is given to autosequences first. You must choose the tab labeled Reports to view the
following categories.
A. Sales Balance
B. Period
C. Guest Check
D. Employee
E. Labor
F. Group
G. Menu Item
H. Other
Tips
The purpose of this category is to provide you with revenue center or system tip totals. Included
in daily and period reports, this report is used when the IRS 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 system for the same period. Tax is
calculate for each menu item and added to derive the tax collected amount.
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Category - Guest Check
The purpose of this report is to report sales based 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. This can be utilized when an associate has lost a check and needs it reprinted.
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 IRS audits.
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.
Category - Group
This will report the groupings of menu items by price and quantity. Figures on these reports do
not include tax. If using inclusive tax, the total of the 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.
Category - Other
This will report on various items, like the Kitchen Display System.
Cashier Detail
1. Open “Autosequences and Reports.”
2. Click on the “Reports” tab.
3. Within the “Employee” section select the button that says “Cashier”.
4. Highlight the “*Cashier Detail” report and click on next.
5. Select the “Starting Date” range for this report (defaults to today’s date).
6. Select the “Ending Date” range for this report (defaults to today’s date).
7. Select the Shift range for this report (defaults to Current).
8. To preview a copy of this report click on the preview button. To print this report click on the print
button.
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SYS Job Summary
1. Open “Autosequences and Reports.”
2. Click on the “Reports” tab.
3. Within the “Labor” section select the button that says “Labor”.
4. Highlight the “SYS Job Summary” report and click on next.
5. Select the “Starting Date” range for this report (defaults to today’s date).
6. Select the “Ending Date” range for this report (defaults to today’s date).
7. Select the “Starting Employee” range for this report (defaults to the first employee in the list).
8. Select the Ending Employee” range for this report (defaults to the last employee in the list).
9. To preview a copy of this report click on the preview button. To print this report click on the print
button.
Employee Report
1. Open “Autosequences and Reports”.
2. Click on the “Reports” tab.
3. Within the “Employee” section select the button that says “Employee”.
4. Highlight the “Employee Detail Totals” report and click on next.
5. Select the “Employee” range for this report, which is the bartender and place it in both fields.
(Defaults to everyone).
6. Select the “Current shift” dot (defaults to current shift and the dates for today).
7. To preview a copy of this report click on the preview button. To print this report click on the print
button.
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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 check.
Service Charges include the charged tips. Once a credit card has been over tendered, the
amount automatically becomes a tip, or service charge. Additionally, items like 15% gratuity 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 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 the above mentioned. Again, this reflects the total amount of all
checks that are begun and carried over.
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 the checks.
Carried over numbers and amounts mean that the previous day had checks open when the button
“End Day” was pressed.
Outstanding is the number and amount of checks that were present as you hit the “End Day”
button. They are considered outstanding checks for today, and they will also appear tomorrow as
Carried over checks.
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Gross Receipts 701.35
Charged Receipts 199.75
Gross Receipts are totals of tender including tax and excluding charged tips. (cash, gift
redeemed, credit cards, house charges)
Charged Receipts are totals of tenders that contain non-zero charged tips. (credit cards)
Service Charges are only charges that were applied to the check like a 15% gratuity.
Charged tips and tips that are applied with a credit card.
Tips declared are cash tips.
Total tips provide a tip percentage and a total of all of the above.
It is important to note that if you did not pay out all the tips before you pressed the “End Day”
button, your tips due will be off the following day, or whenever you pay out these tips.
Correct the tips from past two days and pay out
Jan 1, 2000 all tips before End Day is pressed
Tips Paid 45.00 Jan 3, 2000
Tips Due 5.00 Tips Paid 88.00
Press End Day Tips Due -40.00
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,
discounts, tax, or whatever group you have chosen to use to balance with.
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Report Totals – How are they identified?
Net Sales
= Cumulative menu items (inclusive tax removed) - Discounts
Service Charge
= All service charges, including Autogratuity
Tax
Tax derived from tax report.
Item Discounts
= Only discounts applied to specific menu items
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
Credit Total is not used to balance revenue.
The amount is created when a round results in a negative balance.
Rounding Total
Only when rounding is enabled 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 total revenue.
**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 an employee is placed in training mode. This total is never reset.
Mgr. Voids
Voids which need authorization from a 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.
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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, split checks, and edited closed checks.
Checks Paid
Count and value of checks closed by tendering, including amounts of partial tendered checks.
Gross Receipts
Total receipts by tender media including tax and excluding charged tips.
Charged Receipts
= Total receipts recorded as charge keys in Tender/Media
Only tenders that include a non-zero charged tip are included in this total.
Charged Tips
= Total of tips manually entered through [Charged Tips] key + amount programmed to automatically
calculate any over-tendered amount as a charged tip.
Tips Declared
Cash tips declared by employee using the [Tips Declared] key.
Tips Paid
Sum of charged tips and service charges programmed to automatically assume as tips paid, and or tips
recorded manually through a tips paid key.
This figure should equal charged tips and service charge tips, or the employee has not been paid all of
their tips.
Service Charge
Total of all charged tips paid through payroll, which are subject to payroll tax withholding. Posting may
occur to service charge or gross receipts.
Total Tips
Shows percentage and value amount
percentage = (total tips/gross receipts) x 100%
amount = service charge tips + charged tips + tips declared
Labor hours
Reported to the nearest 100th of an hour and represented as a decimal figure.
Labor % of Ttl
= (Employee total hours/ All employee total hours for job) x 100%
Employee wages
Wages are determined by default in Jobs | Job Definitions or by each employee in Employee | Job Rates |
Override - Rate
% of Ttl
= (Employee total wages/ All employee wages for job) x 100%
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Labor Category
There are 4 categories available in Time and Attendance | General.
These are associated with job definitions, Job | Job Definitions.
% Labor/Sales
= (Total Wages/ Sales) x 100%
Employee Wages
% of Ttl
= (Total Job wages/ Total Wages for job category) x 100%
Job Category
The cost of total wages for this job category expressed as a percentage of revenue center total wages.
Revenue Center Total
The cost of total wages for this revenue center expressed as a percentage of report period (daily, weekly,
monthly, etc.) total wages.
Daily Total
The cost of total wages for this day expressed as a percentage of the weekly total wages.
Weekly Total
The cost of total wages for this week expressed as a percentage of report period total wages, for monthly
and yearly reports.
Grand Total
This field is blank. Grand total wages are 100% of the total.
% of Ttl (sales)
= (Net Sales/ Ttl Net Sales for job category) x 100%
Labor/Sales
= (Employee Wages/ Daily total net sales) x 100%
Order Type
Typical order types are eat in or take out.
Guests
Depends on programming
Entered by employees when beginning checks
Number of seats on checks
Number of specified menu items or service charges
Overriding guest count is seat numbering. If seat numbering is not a useful form of guest count, use
caution programming an alternative. If employees enter and menu items add guest count, both will
increment the count. Please use caution determining, adding, or changing how guest count is calculated.
Tax Collected
Tax collected does not necessarily equal taxable sales multiplied by rate. The amount of tax collected is
the correct total of tax calculated on menu items.
Taxable Sales
Value of sales taxed at this rate
Tax Exempt
Value of sales that are exempt from the active sales tax.
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Non Taxable Sales
Value of sales of non taxable items
Omitted Description
D - contact credit card processor if you need to know what message means
“*” lines on reports come directly from the credit card processor
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Accessing CA/EDC Reports
There are two types of reports generated with the CA/EDC program. The Batch report details the
credit card data that is submitted to the bank. The Transfer status report is the proof/ receipt that
is returned by the bank.
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Line In Use By Other Application
o The modem is being used by another application (such as a fax driver). Wait a few
seconds, then try again; or terminate the application using the modem, then try again.
Lost Host Connection
o Connect a telephone to the phone jack used by the modem and dial the same number.
Verify the connection is not noisy and the correct modem driver has been
configured for this modem.
o Contact your support representative
No Answer
The credit card processor’s modem did not answer the driver’s initial call within a specified period
of time. Connect a telephone to the phone jack used by the modem and dial the same number. If
the modem answers, you will hear a screeching sound (the sound of the modem connecting.)
Hang up and try the settlement again.
No Dial Tone
The modem used by the driver could not get a dial
tone. Verify the modem is connected by doing the
following:
o Check the telephone cord. It should be plugged into the LINE jack on most modems (not
the PHONE jack).
o Connect a telephone to the modem’s jack and listen for a dial tone.
o Try the settlement again. If the problem persists, contact your support representative.