Take orders at the table, keep dishes assigned to guests and follow kitchen progress from a phone. Return to the same check throughout the meal.
Choose dishes and modifiers while speaking with the guest.
Keep each guest’s dishes and course timing clear.
Know which dishes are ready to collect.
01 / AT THE TABLE
Open the table, choose the guest and add dishes from the menu. Record modifiers and preparation notes while the request is fresh.
The order stays connected to POS and the kitchen. Staff can return to the same check to add another dish, release a course or review what has already been paid.
02 / GUESTS & COURSES
Assign dishes to guests as you add them. A shared table can contain different courses and preparation requests without losing the connection to the person who ordered each item.
Hold the mains while starters are served. Fire the next course from the order when the guests are ready.
The same guest assignments are there when it is time to split the bill. Staff do not have to work out who ordered what a second time.
03 / KITCHEN UPDATES
When KDS marks a dish ready, its status updates in the connected order. Pickup notifications help the assigned waiter decide when to return to the kitchen.
Keep notifications enabled on the service phone. The order itself remains the reference for dishes that are cooking, ready or served.
04 / PAYMENTS & LOYALTY
Choose the guest or items using the assignments already recorded in the order. Review the selected lines and payments already collected before confirming payment.
Collect the payment and keep any unpaid items on the open check. Connect the guest’s loyalty membership to check available rewards before the final payment.
05 / MENU KNOWLEDGE
What is in this dish? How large is the portion? Open the dish information while speaking with the guest: descriptions, portion weight, nutrition and recorded allergens are available on the service phone.
New staff can use the same information as they learn your menu. Keep dish notes up to date so the team can explain the options and check routine questions without a trip back to the kitchen.
DURING SERVICE
Confirm the details once, at the table. The kitchen can start preparing while you continue service.
Dishes, modifiers and notes go straight to the kitchen.
No walk to the POS. No second round of entry.
Confirm the order together. The kitchen receives the same dishes and requests.
Dish notes, portion sizes, nutrition and allergens help staff explain the menu.
New waiters have a menu reference in their pocket as they learn.
The ordering, service and payment details used at the table.
Take orders from the phone used during service.
The Waiter workspace is designed for a small touch screen. Staff use their enabled account and restaurant assignment to open their working area.
Browser and installed-app setups have different device capabilities. Choose the supported setup and notification permissions before service.
Keep each guest’s dishes together.
Choose the guest before adding a dish. The order preserves the guest number alongside the item, modifiers and course.
At checkout, the team can select the relevant lines without asking the table to reconstruct who ordered what.
Release the next course from the table.
Place dishes in the appropriate course and hold later courses until they are needed. Fire the course when the table is ready.
The kitchen receives the relevant lines with their preparation requests. You can follow their status from the order.
See when the kitchen marks a dish ready.
A ready update from KDS identifies the table and dish. The Waiter order reflects the new kitchen state.
Phone notifications depend on the supported device setup and granted permissions. Keep the visible order status available as the team’s working reference.
Give staff their own access to the workspace.
Employees sign in with their staff account and work within their restaurant and branch access. App access is configured against the employee record.
Manager approval is separate from normal sign-in. Sensitive actions such as a complimentary item can require a manager PIN and a recorded reason.
Find dishes and their choices while taking the order.
Browse menu categories and subcategories or search for a dish. Prices and available choices come from the configured menu.
Required modifier selections are part of adding the item, so the order carries the details the kitchen needs.
Open the right table from the floor.
Use the table view to find the guest check and inspect its current order. Hall and branch setup keep the workspace tied to the restaurant being served.
Configured staff access controls the available workspace. Review hall and table assignments as part of the service setup.
Keep the staff member attached to the sale.
Orders retain waiter information so managers can review sales by the team member who served the table.
Use the relevant sales reports for order totals and service history. Available money fields depend on the manager’s reporting permissions.
Return to a previous guest check.
Find earlier orders and open their dishes, totals and status. This gives the team a reference when a guest asks about an earlier visit or receipt.
Completed orders remain separate from active service. Access and any correction actions follow the staff member’s permissions.
Use the floor plan during service.
Open a table to see its order or begin a new check. The shared floor plan supplies the hall layout and table numbers.
Table changes and order moves stay within the supported service workflow, keeping the check associated with the right guests.
Check what the kitchen can serve.
The Waiter menu uses the restaurant’s current item availability and stop-list setup. Staff can see when a dish is unavailable while taking the order.
Maintain availability from the connected product workflow and keep service devices online for fresh menu information.
Collect payment for the selected guests or items.
Guest assignments help the team choose the lines being paid. The remaining unpaid items stay on the open check.
The payment view accounts for amounts already collected, including connected QR payments, so staff work with the outstanding balance.
Keep a preparation request with the dish.
Add a comment to the specific order line, such as a preparation request that is not a standard modifier.
The kitchen sees the request with the item. Internal preparation comments are kept separate from the guest-facing receipt where the service setup requires it.
Capture the choices that change a dish.
Select the configured extras, alternatives or preparation options when adding an item. Priced modifiers are included in its amount.
Items with different modifiers remain distinguishable in the order and kitchen workflow. Required selections must be completed before the dish is added.
Take the order and control when preparation starts.
Enter the dishes while speaking with the table, then send the appropriate items or course to the kitchen.
Taking the order and firing a course are separate actions. The team can hold later courses and release them at the right point in service.
Request the printed document needed by the guest.
Use the supported check and receipt actions for the order. The printed output comes from the configured terminal and receipt route.
A payment receipt reflects the confirmed payment. The device and printer setup should be checked together during rollout.
Keep table sales in the restaurant’s shift records.
Orders and payments are associated with the branch’s operating shift. Managers can review the corresponding totals in the POS and reporting workspace.
Waiter attribution stays with the order, helping the team investigate a check without building a separate spreadsheet of tables.
Return to the workspace after a connection drop.
The app preserves sign-in and reconnects to the working area when the connection returns. Check the latest order state before continuing.
Adding items, sending work to the kitchen and confirming payment need a working connection. The Waiter app should not be presented as an offline substitute for the configured POS terminal.
HoreX provides a mobile Waiter workspace with browser and installed-app options. Staff use their enabled employee account. Choose the supported device setup and notification permissions with your restaurant before rollout.
Yes. Select the guest before adding a dish. Its guest assignment stays with the order and helps the team select the correct lines for payment.
KDS sends a ready update to the connected service workspace. The order shows the dish status, and supported phone notifications can alert the assigned waiter when permissions are enabled.
Yes. Group dishes into courses, hold later courses and fire them from the order when the table is ready.
The workspace follows the restaurant’s branch, hall and table setup. Employee access and assignments determine the working area available to each member of staff.
Staff can select the guests’ order lines and collect the corresponding payment. Existing payments are taken into account, and unpaid lines remain on the open check.
A working connection is needed to add items, send orders to the kitchen and confirm payments. The app preserves sign-in and recovers the workspace after a drop; check the refreshed order state before continuing.
Orders retain waiter information for sales and order-history review. Managers use the relevant reporting views, with financial fields controlled by their permissions.
Walk through guests, modifiers, courses and checkout on a service phone.
