I want the POS automatically clock employees out. The same way we have the auto cashier out

I want my employees cannot clock in 30 minutes before their time in. 

Example:

So if the employee schedule time is from 9 am to 5 pm, they should not be able to clock in before 8:30 am.

Adding a feature for recipes for employees to be able to see in options when they need to see how to make certain cocktails is a request we’ve gotten from multiple restaurant owners.

Customer is requesting that we get rid of the REQUIRED first name and last name fields after adding the phone # on orders.They want this done ASAP because they don't use the first and last name and think it shouldn't be required for orders.They only use the phone number to send notifications from the KDS Bump to customers when their orders are completed.

We need to be able to void held items without needing to send them to the kitchen. We have a client who often has customers cancel certain items on their order before they get sent to the kitchen, currently there is no way to void held items without first printing them to the kitchen.

On the dashboard if you click the active checks button the system will list the current active checks with a total dollar amount for Net sale, Tax, Discount, and Grand sale.  Could you add a total for the total number of active checks(a check count)?

Requesting the online ordering page to force a customer prompt/acknowledgement before completing their order.

Especially today with Covid, many restaurants want to force a message to the customer and have the customer acknowledge this message.

many times a customer will make a partial payment with a gift card. After making the payment the POS shows the remaining balance due, but when printing the chit for the customer to show 'balance due' the chit does not reflect the balance due. Please show the partial gift card payment on the chit.

Kitchens with several cook stations need the ability to see what one another is doing so the meal is prepared on time, when not using a KDS

Below is the way Oracle Res 3700 and Simphony operate.

In this example the kitchen as 3 printers and 3 cook stations

Cook Station w/Printer 1 cold food 

Cook Station  w/Printer 2 Proteins

Cook Station w/Printer 3 Pasta, rice, fryer, baked food

Order

Filet with House Salad and baked potato 

Cook Station 1

House Salad (Colored Black)

Filet (Colored Red)

Baked Potato (Colored Red)

Cook Station 2

Filet  (Colored Black)

House Salad (Colored Red)

Baked Potato (Colored Red)

Cook Station 3

Baked Potato (Colored Black)

House Salad (Colored Red)

Filet (Colored Red)

This is the  layout that Oracle has used for years helps a busy kitchen run extremely efficient.

I have all my current customers asking for this as the staff is used to it this way and lost sales due to this lack on function.  

We have been having issues with the tax on days that we have zero nontaxable. Because Linga rounds each menu item it overinflates the total tax at the end of the day. I looked at some tickets to explain what I am talking about.

For example, there was a ticket that had 4 menu items on it.

6.50

6.50

8.50

7.50

This equals $29 in total sales and you calculate the tax as $2.05. I think it should be $2.03

But, instead of you rounding each menu item individually I am suggesting you keep each taxon item as three digits and then add them together...then do the rounding on the subtotal. That will help us a lot with this issue and bring us closer to our numbers.

Therefore,

6.50=.455

6.50=.455

8.50=.595

7.50= .525

.455 + .455 + .595 + .525 =2.03

Here is another example:

subtotal = 21.90 and you say tax is 1.55. I think it should be 1.54

2.95 =.207

2.95 =.207

6.50 =.455

5.50 = .385

1.75 = .123

2.25 = .158

this equals 1.535. So this should round as 1.54

Please consider this method of rounding. We have used 4 different POS systems in the past and we have never encountered this problem