Prepare kitchen hardware for service
For the manager and kitchen lead. Confirm location, staff access, network,
power, and the restaurant's intended preparation stations before changing setup.
| Step | Open | Verify |
|---|
| Connect the device | POS devices | Correct identity, active access, defaults, and sync |
| Connect printing | Printers | Correct interface/address, host device, paper and test print |
| Assign preparation | Prep stations | Correct menu categories, printer, messages, copies and order |
| Set ticket behaviour | Kitchen display | Intended steps, bump mode and timing thresholds |
| Pace service | Rounds | Pending vs sent, held vs fired, and Together where offered |
Make a safe test agreed with the shift leader and tell the kitchen before it
arrives. Verify a food and drink item, relevant choices, kitchen notes, station
routing, ticket copies, and preparation state. Keep the test distinct from real
customer payments and active service.
If nothing prints, separate category routing from device/connection/queue
failure. Use Printer recovery, check existing jobs,
and coordinate before another copy. A printer error does not prove the order was
not sent or that the kitchen has not started it.
Handover the changed devices, hosts, stations, categories, and ticket behaviour.
Preserve unsynced work before revoking device sessions or reconfiguring
hardware. Use an authorised support channel for real connection identifiers;
keep them out of public captures.