Overview

Use this guide to sign in, take orders, send to kitchen, process payments and splits, find orders, issue refunds, and adjust tips.

Step 1: Sign In and Roles

• Employees sign in with a 4–6 digit PIN tied to role permissions.

• Optional: clock in/out on the login screen; select position if you have multiple roles.

• Manage roles/permissions in the back office at figurpos.com.

Step 2: Default Screens

• Menu: fastest for order entry on sign‑in.

• Layout: floor plan (if enabled).

• Orders: list of paid and unpaid orders.

• Start a new order anytime via New (returns to Menu).

Step 3: Order Details Panel

• Key fields:

  • Order number (use for back‑office lookup; also prints under the total).

  • Created date/time and elapsed time.

  • Assignee (who the order is currently assigned to; change if needed).

  • Assignment (delivery, to‑go, here, catering, or custom; table auto‑fills if using Layout).

  • Customer: attach/search by name/phone/email; create temp customers or new records.

  • Guest count and auto‑gratuity threshold (configurable).

Step 4: Add Items and Modifiers

• Tap categories (e.g., Appetizers) to add items.

• Pre‑programmed modifiers streamline choices; only relevant modifiers appear.

• Use custom additions for special requests and charge accordingly.

• Gestures:

  • Swipe L→R = increase quantity; R→L = decrease/delete.

  • Tap‑and‑hold = duplicate item (copies modifiers); edit if needed.

Step 5: Send to Kitchen and Status Colors

• Tap Order (bottom middle) to send; unsent items are white, sent items turn blue.

• If an item turns gray, it did not route to a printer—check destination.

Step 6: Present Check and Take Payment

• Print to present the check.

• Charge to open payment options:

  • Initialize: start card reader (chip, tap card, tap phone).

  • Cash shortcuts: select common denominations; change is auto‑calculated.

• Finish to finalize the order.

Step 7: Split Payments

• Charge > Split Pay (top right) for:

  • Custom: uneven splits (e.g., $30 card + rest cash).

  • Split Evenly: equal amounts across multiple cards.

  • Split by Items: assign specific items to splits.

• Best practice: print check, then continue splits until all items are assigned.

• Interface shows paid vs unpaid splits; charge each in sequence.

Step 8: Find Orders (Search & Filter)

• Orders tab (top right): default sorted newest → oldest.

• Sort any column; filter by Assignee, Source (POS, online, kiosk), Status (open), or Date (today, yesterday, future, or custom).

• Search bar supports assignee, total, and order number.

• If the order is older than 7 days, click Show More Orders.

Step 9: Refunds

• From Orders, open the order, hit Refund:

  • Full Refund: entire check.

  • Item Refund: select specific item(s).

  • Split Refund: refund a specific split payment.

  • Amount Refund: refund a custom dollar amount.

• Confirm to apply; the order list reflects partial/full refunds and remaining collected totals.

Step 10: Adjust Credit Card Tips

• Method A: Orders list > open order > Adjust Tip > enter amount > hit Adjust to apply.

• Method B: Figure (top left) > Operations > Tip Adjustment > bulk adjust for the day > hit Adjust Tips to apply.

• Important: tips must be adjusted the same day, before the credit card batch settles; post‑settlement changes are not possible.

Notes

• Order numbers are the fastest way to locate tickets in the back office and on printed checks.

• Use Assignment consistently (delivery/to‑go/here/catering/custom) for reporting and handoff clarity.

• Always tap Adjust (Orders) or Adjust Tips (Operations) to save tip changes.