Training Manual

HELP DESK:

800-403-9027 - Option #2

For Brink purchasing orders@brinksoftware.com or 1-800-727-7278

Email Support: brinkpos.com

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 Sign In Page

• Sign in with your pin

• Select your Job
• Clock in
• Chit will print
• Ensure to log out after you clock in
Order Type Screen

Pick the order type:

• Dine In
• Take Out
• Catering
• You can also checkout and clock out from this screen

Main Order Screen

This is the Main Order Screen

which has:
• Quick Tenders
• Combos
• Menu items
• Navigation Bar
• Function Buttons

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 On this screen you
will find:
• Combos in Yellow
• Drink in Red
• All Entrées (icon
description on the
next page)
• All side items in
Purple
• Extras in Red
• Regular & Small
Entrees in blue

Regular & Small Entrees

• By Default ALL Entrees are

Regular (because that is what
we sell the most of)
• To order a small entrée, select
small on the top of the screen
• The small button will turn
GREEN

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 Entrée Icons

Burrito Bowl

Quesorito Nachos

Quesadilla Tortilla Pizza

Tacos Salad

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 Tacos
• Select the protein of the taco the
guest has ordered
• When you select Combo this will
combo the taco meal
• Select the type of combo the guest
has ordered (chips & salsa, chips &
queso etc.)

Tortilla Pizzas, Quesoritos, Salads

Signature items are on the main order screen:

• Tortilla Pizza
• Quesorito
• Salad

Kids Meals & Desserts

• Select the “Kids and Dessert” Tab

on the right hand side of the screen
• Kids items are in Green in the
middle of the page
• Kid’s Meals: Each of our Kids
meals automatically come with
chips, drink and a Poquito.
• Desserts are in Yellow

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 Sides & Extras
Sides & Extras are located on the Main Order Screen right
beside the entrees
• Sides - These buttons are used if a customer orders a side of
chips & salsa or chips & queso, etc. by themselves. These
buttons are not used if a guest wants a Combo. If guest orders
a combo, the combo buttons are found in yellow on the main
screen under the heading “Combos” (as shown to the right).
• Extras: It is critical that we capture any Extras the guest may
have ordered as there are some extras that we charge for and
we need to ensure we capture payment for those items.

Splits

If a guest orders an entrée that has two kinds of meats, for example chicken and pork,
we use the “Split” entrée button located in blue on the right hand side of the screen.
• Select the correct entrée
• You will be prompted to select the type of proteins the guest has ordered

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Promotions & Discounts

The “Promotions &

Discounts” tab will take
you to all of the
promotional and
discount buttons.
• They types of
discounts may vary from
one location to another.
*Check with your GM on the
types of discounts offered in
your restaurant.

Retail
Retail Items are
located by selecting
the “Retail” button on
the right hand side of
the screen.
• When selecting a
salsa you will
prompted to choose a
salsa choice.
• Chips and Fiesta
Packs are located on
the same screen.

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 Beverages

Beverages - All of our

beverages can be found
under the “Beverage” tab on
the top of the screen.
Both the Domestic & Import
Beer tabs will prompt you to
then select the flavor.

Tender
Quick Tender keys are located on the left hand side of the main screen.
These buttons make it easy to take payment from the same screen where the
order was entered.
• The top button is for “Exact Cash”. In the example to the left the amount
of the check is $62.22. If you select this button it is assumed the guest gave
you exact cash of $62.22.
• The next button “Cash” opens up to a key pad to type in the amount of
cash the guest gave you.
• The third button down is a “Round Up” button. In the example to the left
the order total was $62.22 so the round up button is $63.00.
• There are $5, $10, $20 buttons. These are “Quick Cash Tender” buttons.
You can use these if the guest gives you a $5, $10 or $20 bill. Or, you can use
the cash button and type in the amount the guest has given you.
• Credit: does not have be selected for a credit card transaction, you can
swipe anytime during the transaction.
• There is also a quick tender for gift cards. You can go ahead and just swipe
the card.

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 MISC Buttons on Home Page
• Remove Item: Removes the
last item, or the highlighted
Items
• Cancel: Cancels out the entire
order
• Key Pad: Opens a Key pad
• Memo: Makes a memo on the
check
• Open Food: Open food item
• Break Combo: Breaks the combo. Use this button
if you accidently rang the wrong combo or if you
don’t what that entrée to be a combo. If you want
to delete the combo from the order you will need
to highlight the combo and click “remove item”.
• Make Combo: Will make an item a combo
• Close Order: Closes any $0.00 order
• Modify Item: If an order has a modifier, this will
allow to modify the modifiers.
• Print Last Receipt: To reprint the check that was
last cashed out.
• Send: Saves check
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 Cashier Practice Ringing Exercises
Ask your trainer or Manager to log you in as a training employee so that you can practice ringing
in the following orders.
While the register is in training mode the Gift Card, Credit Card Program will not
function. Make sure to remind your Trainer/Manager to clock out of Training
employee when you have completed the Practice Ringing Exercises.

2 Steak Tacos Fiesta Pack Salad with ½ 1 Shrimp Taco

Combo Guacamole $50 Cash Chicken ½ Pork 1 Ground Beef Taco
Kids Meal Nachos
Combo Salsa Combo Queso
Bottled Water
$20 CASH $20 Cash
Exact Cash

Sm. Chicken Bowl 2 Taco Combo Reg. Chicken Bowl Veggie Taco Salad
Combo Salsa (Both Ground Add Veggies Bottled Water
Beef)
Bottled Water Lg. Drink $10 Cash
$20 Cash
$20 Cash $20 CASH

Shrimp Nachos Reg. Shrimp Pizza Sm. Steak Burrito Kids Meal Quesadilla with a
Extra Shrimp Combo Queso 2oz. Queso
Reg. Drink Credit Card
$20 CASH Combo Guac Sub Large Drink
$35.67 Cash $47.87 Cash

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11
 CATERING

• To access the catering screen you must sign/clock in first

• To access the Catering Home Screen, click on the purple “Catering” Icon on
the bottom of the order type screen
• Select “New Catering Order” if you want to enter a new catering order
• Select “Recall Catering Order” to recall an order already rung in
• You will be prompted to enter a name/label for the order

Ringing a Catering Order

• All of the catering

items are based on the
number of people
ordering. To ring in any
of our Bars:
• Press the Keypad
Button
• Enter the Quantity
• Keep in mind that
there is no reminder
of the quantity you

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 entered after you hit “OK”
• Select the Type of Bar the client has ordered
• Boxed Lunches are rung in the same way. Select the number of boxed lunches
using the Keypad and then select either the burrito boxed lunch or the salad
boxed lunch.

Ringing Extras
The modifier buttons on the home page of the Catering screen can be used to modify a
Catering Bar. For example, if a client orders a Taco Bar for 20 people, the POS is smart
enough to know which items come with a Taco Bar. If a client wants to add something to
the Bar, for example “Red Onions” then click on the “Red Onions” button. It really isn’t
necessary to modify orders in the computer since we work off of prep sheets to produce
the orders. However, for items that are an additional charge such as Steak, Shrimp,
Queso, Drinks and Poquitos, it is necessary to ring in these items.
• Queso -
Queso is rung in
per person
(2oz/pp). Type
in the quantity
and then click
the “Queso”
button.
• Shrimp &
Steak – If a
client wants to
substitute
Steak/Shrimp
with one of their
bars in lieu of
Chicken or
Ground Beef,
ring in the
number of
people the order
is for and then
click on the
“Steak” or
“Shrimp” button, depending on which one the client wants.
• Poquitos – Poquitos are sold by the dozen. Ring in the quantity of
dozen(s) the client ordered and then click on the “Dozen Poquitos”
button.

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 Catering Beverages can be
found on the top of the
screen.
• Our offerings are Gallons
of Tea, Sweet Tea and
Lemonade.
• To ring in a Catering
Beverage, select the
quantity of Gallons using
the keypad and then select
the type of beverage.
• Other beverage options
from our Dine-In menu can
be found under the
Beverage screen.

Adding a Delivery Fee/Catering Service Charge

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 If this order will be delivered and you are adding a Delivery Fee to the order:
• Click on “Operations”
• Select “Add Surcharge”
(*Ask a Manager to see how Delivery Fees are calculated in your location)
• Click “Catering Surcharge”
• Enter Amount
• Click “OK”
• This amount will then be added to the check and appear as a “Catering
Charge”.

Storing a Catering Order

Once you have rung in the order and added a Delivery Fee (if there is one to be added) it
is time to store the order. By storing the order, you will have access to that check until
you choose to close it out; meaning you can add on to the order if the client calls and
wishes to change the order and/or you can add a tip to the order if a tip is given. Once
the order is rung in you can go ahead and store the order by clicking the “Send” button
on the bottom of the Catering home screen if the client is paying by the following:
• Cash
• Check
• House Account

*It is important not to close out the check at this time – you are just storing the order.
For example, if the client will be paying for the order by House Account and you select
that option now, it will close out the check. By doing so, you won’t have the ability later
to add a tip to the check if a tip is given.

Authorizing Credit Card Payment

All Catering orders that are being paid for by credit card need to have the card
authorized before the food goes out the door to ensure we have a valid credit card for
the order.
Important information about payment with Credit Cards:
• Authorizing the card prior to making the delivery/pick-up allows you to add a tip
line to the receipt.
• By then storing the order it allows you to open up the check after the order has
been delivered/picked up and add the tip to the check if a tip is given.

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 • If you are authorizing a client’s credit card and you get a message saying the card
is “Invalid” this means the credit card number is invalid/the credit card number
doesn’t exist/or the credit card number has been entered incorrectly. A call
would need to be placed to the client to ensure we have their credit card number
correct.
• If you are authorizing a client’s credit card and you get a message saying
“Declined” this means there aren’t enough funds on the card for the amount of
the purchase. In this case a call would need to be placed to the client asking if
there is another card they would like to use.

To ring in an order that will be paid for by credit card, ring in the order and the delivery
fee (if there is one). Once the order is rung in:

• Click on the “Credit Auth” button in the upper left hand side of the screen
• Credit Card box displays on screen
• Type in the CC number
• Click on “Next”
• Type in the Expiration Date
• Click “Done”
• A name is not needed for the card
• Two CC receipts will print one for the merchant one for the client

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 Open Checks
Upon returning to the restaurant from a delivery or at the time designated to close out
catering checks for the day, take all invoices and signed credit card receipts to the POS.

• To look at all the open checks

in the system go to “Recall
Catering Order”
• Select the Arrow on top of the
“Check Lane”
• This will now open the Order
Lookup window
• From here you can categorize
your checks by order type
• Select the check you would like
to edit

*Note: All open checks must be

closed out before the Catering
Coordinator leaves for the day. Even
a check with a zero total must be
closed out or it will still pop up as an
open check when closing the system
for the day. To close out a check
with a zero dollar amount, close it
out to “exact cash” and it will close
out the check.

Closing out an order – Paid with Credit Card

All Credit card transactions that have been authorized now need to be finalized. To
“Finalize” the check and close out the check if the client has added a tip:
• Open the check from the Order look up page
• Go to “Credit Finalize”
• Add the tip if there is a tip to add
• Click on “Back”
• Click on “Print Last Receipt”

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 Manager Functions

On the lower right hand corner of the home page click on “Manager Ops”. This will
bring you to the Functions and Reporting page shown below.

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 Credit Card Refund
1. Select “Manager Ops” in blue in the lower left hand side of the screen
2. Select “Re-Open/Print Closed”
3. Touch order to reopen. Order appears on the screen.
4. Select “Reopen Order”
5. Order is activated on the screen
6. Select “CC Payment” (Highlighted)
7. Select “Remove Item”
a. This will VOID the CC payment
b. A Void Chit will print, Give to Guest as proof of return payment/ Keep one
for you records
8. Modify the Guest check as needed, Manager card will be needed if items are removed
9. You will need the guests CC to close the check again

Assigning a Cash Drawer

To assign a cash drawer click the

grey “Assign Cash Drawer”
button on the upper left hand
side of the screen.
 A key pad will pop up asking
you to enter the start till
amount. This should be a
default amount based on what
your restaurant starts drawers
at. As you can see in the
example to the left the start till
amount is $250.00. If your start
till changes you can enter in the
correct amount of the start till and click “OK”.
 A chit prints out that cashier and manager must sign.

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 Closing out a Cash Drawer
In order to close
out a cash
drawer all open
checks must be
closed out. *If
you haven’t
closed all open
checks a box will
pop up that says
“You cannot
checkout the
only open till
while there are
open orders. You
must close all orders before checking out.” If you have an open check(s) you must go in
and close them. Refer to “Closing Open Checks” below.
 The first step in cashing out a drawer is to give the employee
the cash drawer to count. You can open the drawer by clicking
“No Sale”. Let the employee count the drawer using the
Cashier Audit Sheet. Once the employee has finished counting
their drawer and you have verified the funds go back to the
POS.
 Click on “Checkout”
 You will be asked if you want to check out. Click “Yes”
 A box will pop up (as shown to the right) that asks you to
“Enter Declared Cash” – including the bank
amount. Just to clarify, this means entering in
the TOTAL amount that is in the drawer.
 IF the variance of the amount you entered of
the drawer is +/- $2 or more the box to the
right will pop up asking you to recount your
cash and try again.
 Once you have recounted and if the amount is
still the same and continues to be +/-$2 the
manager needs to go to “Manager Ops” in
the lower left hand corner of the screen.

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  Click on “Manage Drawers”
 Any open drawers will appear on the screen
 Highlight the drawer you wish to close
 Click on “Checkout” on the bottom of the screen
 You will be asked again to enter your declared cash including the
start till amount
 Enter the amount and click “OK” and then click “Done” on the
bottom of the page
 Managers can also see how much money is in each drawer from
this screen

Paid Outs

To complete a Paid Out:

 Click on “Manager Ops”
 Click on “Manage Drawers”
 Highlight the register you want to complete a paid out in
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  Click on “Cash Out” on the bottom of the screen
 The box in the middle of the page will pop up asking to select a Petty Account.
Click on “Cash Out”.
 A keyboard will appear asking you to enter a description for the Paid Out.
 Another keypad will pop up asking you to enter the amount of the paid out.
 A chit will print.

Paid Ins
To complete a Paid In:

 Click on “Manager Ops”

 Click on “Manage Drawers”
 Highlight the register you want to complete the paid in on
 The box in the middle of the page will pop up asking to select a Petty Account.
 Click on “Cash In”.
 A keyboard will appear asking you to enter a description for the Paid In.
 Another keypad will pop up asking you to enter the amount of the paid in.
 Place the cash back in the drawer.

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Refunds

 Start
order as
normal
 Ring in
items that
need to be
refunded
 Go to
Operations
screen
 Select
Refund
button on
bottom
lower left
 Cash out
to the
appropriate
tender

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 Refunds (Same Day)
Same Day: This process is BEFORE the credit cards have batched and settled.
1. Manger OPS Screen
2. Select “Re-Open/Print Closed Checks”

3. Find order in Order Recall List

a. You can look up the Check info with the Alphanumeric Keyboard on the
right.

4. Highlight the order

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 a. You will see once the order has been selected that a check preview will
display on the right
5. Reopen order

6. Highlight Payment on check

7. Select “Remove Item” to void the transaction on the check
a. TWO void chits will print, one for guest and one for store
8. Payment has now been removed

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9. Now we can tender to another form of payment or order can be CLOSED
a. If a new form of payment is selected check will close as normal
b. If order is going to be closed, highlight the items on the check and select
“Remove Item”
10. Select Items and select “Remove Item”
11. Select Reason why the order is being closed

12. You will see a RED item on the check review

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 a. This tells us that the check voided

13. Now “Close Order”

14. Receipt prompt will display; it would be a good idea to print a receipt for your
records

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 Refunds (Previous Day)
Same Previous day: In order for guest to get a refund, they will need the CC and the
Receipt.
*** If guest does not
have the receipt,
manager will need to
look up the check in the
portal ***
1. Start an order as
normal
a. Re-Order the guests
order
b. Go To “Operations”

2. On the Payment Screen select “Refund”

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3. Manager Pin Required
4. A refund reason is required
a. This will put the WS into “Refund” Mode
b. You will be able to tell as the check review will say “Refund”

29
5. Check review will now show “Refund” and the items will have a negative value.

6. Once there is a negative value in the check review

7. “Close Order”

30
8. Pick the correct tender to close the order
a. The CC needs to be present to swipe

9. Print Receipt for records.

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 Adjusting Tips (Same Day)
1. Select “Adjusting Tips”

2. Select the Check that you would like to add a tip

a. Depending on the amount of checks, you will have to search for the
check

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3. After the check has been selected
4. Enter amount of Tip on the right within the Number pad
5. You can confirm the Tip amount on the top of the Number pad
6. Select “OK” when finished

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7. You will see tip amount in highlighted check under the TIP column

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 Reporting
By going to Manager Ops you can access all of the reports on one screen. Below under
Reporting you will see all of the reports available. You can view the information right on
the screen.

Sales Report:
 This report will show you sales by day part (5AM to 11AM) (11AM to 5PM) (5PM
to 9PM) (9PM to Close – for those who close after 9PM). It also gives you a total
for the day thus far.
 By clicking on “Sales” on the bottom of the page sales by type is broken out by day
part as well. This report is great to see which items sell the best at different day
parts.
 By clicking “Employees” on the bottom of the page you can see sales for each
employee for each day part.
 By clicking “Payments” on the bottom of the page you can see payments types by
day part.

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  By clicking “Discounts” on the bottom of the page you can see discount types by
day part.

Hourly Sales Report:

 This report will show you sales by the hour, orders per hour and guests per hour.

Daily Sales Summary:

 This report will show you total sales for the day, gift cards issued/reloaded, refunds,
voids, order count, guest count, discounts, promotions, tips, paid ins, paid outs, total
hours used, total labor $, total labor % & SPMH. You can view it on the screen
and/or print.

Product Mix Report:

 This report is helpful in looking at items sold, quantity, average price and % of sales.
This is great for when we have a promotional item or a featured item and you quickly
want to see how well it sold.

Hourly Sales & Labor:

 This report will break out sales and labor by day part and by the hour. It will also
give you a total for the day thus far.

Employees Clocked In:

 This report will show you all employees currently on the clock.

36
 End of Day Procedures
1. Ensure that all checks are closed
a. No checks are visible in the lane

2. Run CHECKOUT report for cashiers

3. Run the “Employees Clocked in” Report

a. Reporting
b. Employees clocked in

4. Enter Deposit in Brink Admin portal

a. Sign into Brink admin portal
i. Accounting
ii. Deposits

5. Run Sales Summary report

a. Reports
b. Sales Summaries
c. Sales Summary

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 Brink POS Front of House
Manager Quick Reference Guide

Manage Drawers Recall Order Edit Shifts

10. Select Manager Ops. 1. Select Manager Ops.

1. Select Manager Ops.
11. Select Re-Open/Print Closed. 2. Select Edit Shifts.
2. Select Manage Drawers.
12. Touch order to reopen. Order 3. Shift Maintenance screen
3. Touch selected drawer.
appears on the screen. appears.
4. Enter the beginning bank $ amount. 13. Select Reopen Order.
Touch OK. 4. Select employee from the
14. Order is activated on the employee list.
5. Touch Checkout, a Drawer
screen. 5. Select desired adjustment
Checkout slip will print.
15. Modify order as needed. from the bottom of the
6. Count the total cash in the drawer.
7. Enter the amount counted in step #6 screen. End Break, Clock
on the Drawer Checkout slip, on the Out, Edit, New, Delete.
Cash Counted line. 6. Make the desired changes
8. Click Functions. and Touch OK.
9. Click Manager Functions. 7. Will be prompted to select a
10. Click Enter Declared Cash. reason for the edit.
11. Select the appropriate Checkout. 8. Repeat until all changes
12. Enter the amount counted in step 7. have been made.
13. Click OK. You will be prompted to 9. Touch Done to exit.
reprint the Checkout.

Undo Checkout Edit Checkout Set Tax Exempt

1. Select Manager Ops.

1. Select Manager Ops. 1. Enter order.
2. Click Enter declared cash.
2. Select Edit Checkout 2. Select Operations
3. Select the desired checkout.
3. Select the desired checkout. 3. Select Payment.
4. Enter the declared cash
Touch Reprint Checkout to select a 4. Select Set Tax Exempt.
amount and click OK.
checkout to print. 5. Enter customer Tax Exempt
5. Will be prompted to print the
checkout slip. # using on screen keyboard.
6. Touch Reprint Checkout to 6. Select Done.
select a checkout to print. 7. Should see $0.00 tax on
order.

38
 Brink POS Front of House
Manager Quick Reference Guide Reports
Hourly Sales Sales Daily Sales Summary

1. Select Functions
2. Select Manager Functions. 1. Select Functions. 1. Select Functions.
3. Select Hourly Sales report. 2. Select Manager Functions. 2. Select Manager Functions.
4. Report shows entire sales for 3. Select Sales report. 3. Select Sales Summary report.
day broken down by hour. 4. Report shows sales, including 4. Report shows sales, including
5. Select Summary to see all taxes, voids, refund, discounts, taxes, voids, refund, discounts,
hours. etc. credit card sales, etc.
6. Select Sales to see sales up to 5. Select Summary to see a 5. Click on Page Up or Page
current time. general summary of the day’s Down to scroll through report.
7. Click on Page Up or Page sales. 6. Select Print to print the report
Down to scroll through report. 6. Select Sales to see sales to the receipt printer.
8. Click on each column heading grouped by Revenue Center. 7. Touch Close to exit.
to sort column information. 7. Select Employees, Payments,
9. Touch Close to exit. etc.to see sales data by
selection.
8. Click on Page Up or Page
Down to scroll through report.
9. For all but Summary, click on
each column heading to sort
column information.
10. Touch Close to exit.

Product Mix Hourly Labor Employees Clocked In

1. Select Manager Ops.

2. Select Product Mix report.
3. Report shows menu items sold.
4. Select Items to see all
products.
5. Select Item Groups to see
items sold by group.
6. Select Revenue Centers to
see items broken into revenue
center groups.
7. Click on Page Up or Page
Down to scroll through report.
1. Select Manager Ops.
2. Select Hourly Sales & Labor
report.
3. Report shows net sales, labor
hour $ and labor % by the hour.
4. Click on Page Up or Page
Down to scroll through report.
5. Select Print to print the report
to the receipt printer.
6. Touch Close to exit.
1. Select Manager Ops.
2. Select Employees Clocked In
report.
3. Report shows employees
clocked in for the day, clock in
times and break times.
4. Click on Page Up or Page
Down to scroll through report.
5. Select Print to print the report
to the receipt printer.
6. Touch Close to exit.

39
8. Click on each column heading
to sort column information.
9. Touch Print to print the report.
10. Touch Close to exit.
11. Touch Print to print the report
to an attached printer.
12. Touch Close to exit.

40
 Brink Admin Portal
Quick Reference Guide

How to Enter Employees

Step 1: Log in to the Admin

Portal and go to
Configuration>Settings
Editor>Employees.

Step 2: Click “Add” to enter a

new employee record.

Step 3: Enter employee’s first

and last name.

“Display Name” is how the

name will appear on the
terminal.

The grey tabs provide different

settings options for this
employee.

Click on each tab to enter the

settings.

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 Grey
Tabs

Step 4: Click on “Access” tab to

set up employee terminal
access by using the following
options:

Can Login with Card –

employee uses card to log into
the terminals.

Can Login with Finger –

employee uses fingerprint to
log in. *Requires the Digital
Persona fingerprint reader.

Can Login with Pin –

employee uses 4 digit pin to
login.

PIN Change – used to

setup/change the 4 digit pin.

Card Number – the card

number taken from the swipe
card itself.

*It is possible to have more

than one option selected.

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Step 5: Click on “Contact” tab
to enter the employee’s contact
information.

Cell Phone - employee cell

phone number.

Home Phone - employee home

phone number.

Email Address - employee

email address.

Address 1 & 2 - employee

street address.

City - city where employee

lives.

State - state where employee

lives.

Zip - zip code (postal code)

where the employee lives.

Step 6: Click on “Discounts”

tab to setup discounts the
employee is authorized to use
for their own meals.

Clocked In Discount -
discount that can be applied
when employee is clocked in.

Clocked Out Discount -

discount that can be applied
when employee is clocked out.

Max Daily Discount Count -

how many times per day the
discounts can be used.

Max Daily Discount Amount -

maximum dollar amount that
can be discounted per day.

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Step 7: Click on the “Jobs” tab
to enter the different types of
positions the employee has at
the store.

Click on the to add jobs.

Select the “Job” from the drop

down list.

Select the “Security Level” from

the drop down list.

Enter the “Pay Rate” by clicking

on the arrows.

Click “OK” in the small window

to save the job.

Repeat steps to add more jobs.

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Step 8: Click on “Locations” tab
to set the employee’s different
store locations.

Home Location - Home

Location needs to be set to
“None”.

If Home Location is set to

blank, the store will experience
issues with the employee or all
employees not showing on the
Scheduler in the Portal.

Limit Locations - if the

employee works at a specific
set of stores. This should
typically be left unchecked.

Valid Locations - specific

stores where the employee
works.

Step 9: Click on “Permissions”

tab to set up access to specific
items or specific actions on the
terminals.

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46
Step 10: Click the “HR” tab to
enter specific Human
Resources information about
employee.

Birth Date - employee’s

birthday.

Hire Date - date when

employee was hired.

Termination Date - date

employee was terminated.
Check the “Terminated” box.

Health Card Expiration Date -

date the employee’s health
card expires.

Social Security Number -

employee’s social security
number. *Once “OK” is pressed
will no longer show numbers,
will be masked and will show
********.

Payroll ID - used to export to a

3rd party payroll program.

Marital Status - if the

employee is single or married
or can be set to “NONE”.

Tax Withholding Allowance -

number of exemptions for tax
withholding.

Identification Verified - if the

store has verified the
employee’s personal
information.

Export to Payroll – checked if

the employee’s information will
be exported to a 3rd party
program.

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Once all tabs have been
populated, click “OK” to save
the employee record.

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