Restaurant · 72 / 104

Kitchen ticket (KOT)

What prints in the kitchen when an order is sent, and how to read it.

Steps

1. The header

   The KOT number, the order number and the time on one line; the table with its floor in large type; and the waiter who took the order — the person the cook calls when the dish is up.

2. The body

   Three columns: Item, Note and Qty. A dish's own note sits beside it in the Note column, so it is never read as another dish.

3. Customer notes

   A note for the whole order — "Birthday table, bring the Kunafa with a candle" — prints under the dishes as Customer Notes.

4. Only what this kitchen makes

   Each kitchen gets a ticket with its own dishes only. The juice bar never sees the biryani.

5. One ticket per round

   Adding dishes to a table later prints a new ticket with just the new dishes.

Good to know

• The ticket fills the roll, 58 mm or 80 mm as set on each kitchen, with no side margins.
• If the cutter cuts too early or wastes paper, change that kitchen's Line feed after KOT.