SambaPOS Practical Team Training

• Log in with PIN / user card; log out.
• Navigation screen tour: POS, Tickets, Warehouses, Work Periods, Reports.
• Start Work Period — who does it, when, and why it matters.

• Open a ticket from a table (entity screen) vs. quick sale.
• Add products by category; multiple quantities; portions (small / large).
• Order tags / modifiers (no ice, extra shot, spice level) and order notes for the kitchen.
• Close ticket = orders fire to kitchen/bar printer.

• What a ticket is: the container for orders, payments, and the guest.
• Add to an existing open ticket (guest orders round two).
• Change table / move ticket.
• Merge tickets and split tickets — by item and by amount (critical for beach-club groups).
• Assign a customer to a ticket; print the bill (pre-settlement).

• Cancel (before kitchen print) vs. Void (after) — and why the difference matters for stock.
• Gift / comp an item: still consumes inventory, no revenue.
• Wrong item sent: the correct workflow, not "just delete it."
• Reopening a closed ticket (admin permission).
• Open-ticket list: finding forgotten tickets — all tickets must be settled before end of work period.

• Settle screen: cash, card, other payment types.
• Split payments across methods; change calculation.
• Discounts (where permissions allow); refund and reprint policy.

• Base Unit (used in recipes: ml, gr) vs. Transaction Unit (how you buy: bottle, kg) and the multiplier between them.

• Add a product with price and portions.
• Add it to a menu category so it appears on the POS screen.

• Manage → Inventory → Recipes: create a recipe per product, per portion.
• Quantities in base units (Mojito = 60 ml rum, 1 lime, 8 mint leaves…).
• Automatic recipe creation for 1:1 items (bottled drinks) — big time-saver.
• Fixed-cost setting for tiny items (salt, garnish) instead of tracking them.

• Purchases only work inside a work period.
• Warehouses screen → Purchase → add lines: item, quantity (transaction unit), unit price.
• Match against the supplier invoice — quantity and price (price drives your cost / COGS numbers).
• Optional: link purchases to supplier (company) accounts for payables tracking.

• Warehouse structure (e.g. Main Store → Bar → Kitchen) — consumption comes out of the warehouse mapped to the department that sells.
• Transfer transaction type: move stock Main Store → Bar.
• Clear the default warehouse on transaction types so staff choose source and destination.

• Warehouses screen: the live "Inventory" column = current stock during the work period.
• Inventory Report (Reports menu) for detail.
• Reading the columns: Transfer (carried from last period) + Purchase − Consumption = Inventory.
• Physical count & adjustment: End of Day Records → enter the counted figure in Physical Inventory; the variance vs. system stock is your shrinkage / wastage number.
• Set the expectation: who counts what, how often (daily bar count, weekly full store).

Closing checklist, in order:

1. All open tickets settled or accounted for — the system blocks closing otherwise.
2. Cash count / drawer reconciliation vs. the Work Period Report.
3. Physical inventory adjustments entered (End of Day Records).
4. Print and review the Work Period Report: sales by category, payments, voids / gifts.
5. End Work Period — locks the period and fixes inventory + cost numbers in the End of Day Record.

Next morning: Start Work Period, then verify the "Transfer" column carried yesterday's closing stock.