The Second Cup

The Second Cup
Simphony
Training Manual
Contents
Introduction
Support Procedure...……………………………………………………………………………………………..4
Sign In / Out Procedures...………………………………………………………….…………………………...5
Clock In/ Clock Out Procedures...………………………………………………………………………………5
Main Transaction Screen Functionality..…………………………………………………………………………6
Daily Transactions
Entering Brewed Coffee Orders…………………………………………………………………………………7
Entering Espresso Orders……………………………………………………………………………………….7
Entering Cold Drink Orders…………………………………………...………………………………………...8
Entering Hot Drink Orders……………………………………………………………………………………...8
Entering Food Orders…………………………………………………………………………………………...9
Entering Grab & Go Orders…………………………………………………………………………………….9
Entering Merchandise Orders.....………………………………………………………………………………..10
Entering Whole Bean Orders……………………………….………….……………………………………….10
Tendering a Sale………………………………………………………….……………………………………..11
Transaction Functions, Modifications and FAQ
Modifying Items……………………………………………………………………………………………….11
Forced Modifiers.……………………………………………………………………………………………...12
Price Inquire…………………………………………………………………………………………………..13
Applying Discounts to an Order………………………………………………………………………………14
Refunding an Item…………………………………………………………………………………………….15
Currency Conversion.…………………………………………………………..……………………………...16
Void Tender..…………………………………………………………………………………………………..17
End of Day Report…………………………………………………………………………………………….20
2
Lost Void Receipts..………………………………………………………………………………………..….22
Reporting Sales in Café Connection...………………………………………..………………………………...24
Auditing Error Corrections …………………………………………………………………………………...26
Frequently asked questions .…………………………………………………………………………………...30
3
Support
If you have any questions or issues with your Micros Point Of
Sale system, you should contact the Second Cup IT help desk.
You can reach the Second Cup IT help desk at 1-800-338-2610,
opt. 2.
If you have change requests, such as the addition of menu
items, price changes, feedback & suggestions, etc., please
contact Second Cup IT at scit@secondcup.com
4
“Sign In/Out” & “Clock In/Out” Screen Overview
This is the first user screen displayed after powering up
the workstation.
Signing In
Sales Associates are required to sign in before making a
POS transaction. Signing in allows the system to identify
employees, track their activities, and limit their access to
system-related functions.
To sign-in:
Enter the employee ID number (password) using the
Number pad and press [Sign In] key. The employee ID
will be given by the Manager / Franchise Partner
Using an Employee Card

Fig. 1 - Sign in Screen
Instead of entering an ID number, employees may
be given a magnetic stripe card for system identification.
Clocking In
This feature is currently inactive.



This card can be used whenever an employee ID or
password is required (e.g., to sign-in/clock-in, to a
transfer cheques, etc.).
To clock-in:
To use the employee card, simply slide it through the
Magnetic Card Reader on the right hand side of the
MICROS Workstation. If the card is authorized, the
system automatically goes to the next required
screen.
For assistance with programming Magnetic Cards
email Second Cup IT— “scit@secondcup.com”
5

Use the numeric keypad to enter your employee
ID number and then press [Clock In/Out]

If this is an authorized ID number, the Main
Screen will be displayed.

If the authorization is accepted, clock-in is complete and the Main Screen is displayed.

If you sign-in before clocking in, it will prompt
you to ask you if you would like to clock-in at the
same time.
Main Transaction Screen Functionality
Category Buttons
Brewed: Includes coffee and tea items. This will be
displayed every time a sales associate logs into the
program. All beverage keys are pre-programmed as
"Medium". Any size changes need to be entered before pressing the beverage requested. The sizes are as
indicated on the screen shot above.
Espresso: includes Americano, Espresso Con Panna,
Macchiato.
Europeans: includes the specialty coffees (i.e. latte,
cappuccino, moccaccino etc.), flavored lattes, hot
chocolates, steamers and ciders.
Fig 2 - Menu Screen
Chilled: includes the icy fruit smoothies, creamy fruit
smoothies, coffee and tea chillers, chocolate and vanilla chillers and juices.
Baked Goods: includes muffins, cinnamon buns,
scones, cookies, cakes, squares and tarts.
Copy Item: This key is used to repeat the most recent
Meals\Snacks: Includes sandwiches, bagels and sal-
item that was entered.
ads.
KDS Rush Order: This key is used to prioritize an or-
Impulse\ Open: Includes chocolate bars, mints,
der on the Kitchen Display System (KDS) in Drivethrough Cafes. Once this button is pressed the order
tendered will be placed at the beginning of the order
queue on the KDS drive through display.
nuts and Open Item buttons.
Function Keys
Store Check: This key is used to put an order on the
KDS queue.
Exit: This key is used to cancel an order before it has
Open Checks: This key allows you to see the list of
been subtotaled.
Error Correct: This key is used to remove an incor-
open checks on the system especially the checks stored
using the Store Check button.
rect item from the check.
Catering, Counter and Drive Thru Subtotal: These
# Keypad: This key brings up the number pad for
keys calculate the taxes for the current check. Once you
press this button it will take you to the Pay screen and
display the total due from the customer. When the
Drive Thru Subtotal button is pressed the order will be
sent to the KDS after it has been tendered.
numeric entries.
Price Inquire: This key is used to find out the price
of an item.
6
Entering Brewed Orders
All of the keys default to medium size. In order to
enter a size other than a medium size, you will need to
press the desired size key before pressing the item.
For Example: Medium Paradiso.

Press the [Paradiso] key

The order will then appear on the transaction
screen.
Fig 3—Entering a brewed item
Entering Espresso Orders
Choose the [Espresso] key located in the Category
bar to the right of the screen.
In order to ring in a single Americano, you will need
to do the following:

Select the size of the espresso by pressing the
[Single] key

Press the [Americano] key

The order will then appear on the transaction
screen.
Espresso does not have a default size. You will
need to specify the size before selecting an item.
After ordering an espresso when you revert back
to another drink menu (cold bev, brewed, etc.)
you will have to reselect the desired size for the
new drink.
Fig 4 - Entering an Espresso
7
Entering Cold Drink Orders
Press the [Chilled] key located in the Category bar to
the right of the screen.
All drinks are preprogrammed at the medium size. In
order to enter a size other than a medium size, you will
need to press the desired size button before selecting a
drink.
For example: Small Chillate:

Press the size [Small] key.

Press the [Chillate] key

The order will then appear on the transaction
screen.
Fig 5 - Entering a Cold Beverage
Entering Hot Drink Orders
Press the [Europeans] key located in the Category bar
to the right of the screen.
All drinks are preprogrammed at the medium size. In
order to enter a size other than a medium size, you will
need to press the desired size button:
For example: Large Vanilla Bean Latte:

Press the [Large] key.

Press the [Vanilla Bean Latte] key

The order will then appear on the transaction
screen.
Fig 6 - Entering a Hot Drink
8
Entering Baked Goods Orders
Press the [Baked Goods] key located on the bottom
on the screen.
To ring in a muffin, do the following:

Press the [Page Up] or [Page Down] button to
navigate the menu and find the [Muffin] key

Once found, Press the [Muffin] key.

The order will then appear on the transaction
screen.
Fig 7 - Entering Baked Goods
Entering Impulse/Open Items
Press the [Impulse] key located on the bottom on
the screen.
To ring in a Granola Bar, do the following:

Press the [Granola Bar] key from the Impulse
menu.

The order will then appear on the transaction
screen.

When entering an open Item it will prompt you
to enter the value of the item being sold.

Once you enter the value and press okay the
open item will appear on the check with the
amount you have specified for it.
Fig 8 - Entering Impulse Orders
9
Entering Merchandise Order
Press the [Merchandise] key located on the menu bar at
the top of screen.
To ring in a SC Handle Thermos-Steel for $29.95, do
the following:

Press the [Tumbler\Travel] key located in the Category Bar on the right of the screen.

Press the [SC Handle Thermos - Steel] key from
the Merchandise Menu.

The order will then appear on the transaction screen.
For additional merchandise items use the [Page up] and
[Page down] to view other merchandise items.
Fig 9 - Entering Merchandise
Entering Whole Bean Orders
To ring in 1lb (454g) of Belgian Chocolate, do the following:

Press the [Beans] key located on the Menu Bar on
the top of the screen.

Select [454g – 1lb] from the left of the screen

Press the type of coffee – [ Belgian Chocolate]

The coffee and the price will appear on the transaction screen.
Note: If a Guest orders 150g of any type of beans, the
proper sequence to ring the order in is:

Press “50g” of a coffee three times or

Press “50g” first

Then Press [# Keypad] and input the number “3”

Then select the type of coffee
Fig 10 - Entering Beans
This will enter 50g x 3 = 150g and will show on the receipt as “3 50g.”
10
Tendering a Sale
After entering the items, press one of the subtotal buttons depending on the type of transaction. This will then calculate the
tax and take you to the pay screen displayed below.
Once in the pay screen use the proper key to tender the payment.
There are “fast cash buttons” ($2, $5, $10, $20 etc.) or you can
press cash it the customer is providing exact change.
If a guest gives a different cash amount, use the number keypad
to enter the amount and then press the cash button to determine the change owing to the guest.
For other forms of payment such as debit, credit, café card, etc.
press the appropriate button.
Once the payment is tendered if there is any change due it will
be displayed on the screen. See the screen shots.
Fig 15 - Tendering a Sale 2
Fig 14—Tendering a Sale 1
Fig 16 – Tendering a Sale 3
Adding a Modifier to an item
To ring in “Soy Milk” with a Cappuccino:
After entering a Cappuccino press the [Modifiers] key located on the Menu Bar on the top of the screen.
Press the [$Soy] Key.
The order and the modifier will then appear on the screen.
If it is a modifier that carries an extra charge then the amount
charged will be displayed on the screen as well.
Fig 17 - Modifying an Item
11
Forced Modifier Items
Currently only used for teas and flavored coffees.




Press [Tea] button under the Brewed menu.
A new set of buttons appear corresponding to the flavors of tea become available.
Select the flavor, such as [English Breakfast Decaf], before proceeding to the next item or tender the
check.
If you accidently navigate away from this screen without having selected a flavor you will have to return and
specify the flavor of the drink, before you can proceed further.
Fig 18 - Forced Modifier 1
Fig 19 – Forced Modifier 2
12
Price Inquire
Price Inquire is another new feature in Simphony. If you are unsure of the price of an item, you can press price
inquire, then hit the button for the menu item. It will then indicate the price of the item, and give you the option
of adding the item to the transaction. If you want to check the price of an item with different sizes, you have to
select the size before pressing price inquire.
Select the small size, press price inquire, and select Vanilla bean latte. If you select "no" it won't add it to the
check. If you hit “yes” you can see it is added to the transaction.
Fig 20 – Price Inquire 1
Fig 21 - Price Inquire 2
13
Applying Discount to an Order
Switch to the Pay Screen menu, using the [Pay] key located on the menu bar at the top of the screen.
Select the [Discounts] Key.
Select which discount you want to apply from the list.
Say for instance you want Colleague Discount 20% ,
which is number 17 on the list of discounts. You will
enter the number 17 and then that discount will be selected.
If the discount is for a specific item in the check, highlight that item before applying the discount. If you don’t
highlight an item the POS assumes the discount is for
the whole check.
Once the discount has been applied and all items have
been added to the transaction, the check is ready to be
tendered.
Fig 22 - Discount 1
Fig 23 -Discount 2
14
Fig 24 - Discount 3
Refund an Item
Move to the Pay Screen and press the [Return] key.
The Notification “Return On” will then appear on the
top right hand corner of the screen.
Then move to one of the menus (like Merchandise or
Main Menu) and select the item being returned (like SC
Glass Travel Cup 15.95). A box will appear asking you
to select an option from a list of reasons for returning the
item. For example, if it was a Customer Error, you should
press “3” to select that option from the list as shown in
the image below.
The item will then appear in negative on the screen with
the reason displayed below it.
Once this is done cash out the transaction by way of appropriate payment. For example if Guest paid by cash
press cash, if they paid by visa press visa, and so on. This
will complete the refund.
Fig 26 - Refund 2
15
Fig 25 - Refund 1
Fig 27- Refund 3
Currency Conversion
Currency conversion lets Sales Associates accept and
convert foreign currencies during transactions. The conversion feature allows a user to recalculate the cheque
total by converting from the system’s base currency to
another currency (i.e. US$)
To tender a cheque to a foreign currency:

Complete all of the sales transaction and then move
to the Pay Screen:

Select [1. Convert to US$] key.

The amount due will be displayed in US$

Inform the customer how much they have to pay in
US Dollars and then press Ok

Press [2.USD Cash] and then key in the amount the
customer is paying in US dollars.

Press OK.

The change due to the customer will then be displayed in both US and Canadian Dollars.
Fig 28 - Currency Conversion 1
Fig 29 - Currency Conversion 2
16
Fig 30-- Currency Conversion 3
Void Tender- Cashier
Void Tender is a method of tendering a check that
has been subtotalled but has incorrect Items on it.
Once subtotalled, items prior to the subtotal cannot be
error corrected. They need to be tendered using Void
Tender so that your manager can later void them out. If
a Void needs to be done on a check DO NOT tender it as Cash, Debit, Credit, etc. Use the “Void
Tender” button.
Step one – in such a situation (as described above)
navigate to the Pay Screen. The Pay Screen button is
located on the top right hand corner of the screen.
Step two – Press Void Tender.
Step three - Enter Reason
Step three – This prints a receipt automatically.
SAVE THIS RECEIPT.
Fig 31—Void Tender 1
Fig 32—Void Tender 2
Fig 33—Void Tender 3
17
For Managers/Super Cashiers
Voids are to be performed by Managers and Super Cashiers only.
This is the process of removing a check from the system as it was rung in incorrectly. Voids are performed for
checks that have been tendered as a Void Tender.
Step one – Collect the receipts that need to be voided
Step two – Sign in
Step three – Navigate to Functions screen. The functions button is the second from the right on the top of the
screen.
Step four – Find the Void Closed Check by Chk# button.
Step five – Press the Void Closed Check by Chk# button.
Step six – Enter Check Number from Receipt.
Step seven – Press Okay.
Step eight – The POS will ask you if you want to Void this Check. If you do want to Void this check, Press Yes.
Step nine – This will void the check.
Step ten – Print Receipt.
Step eleven – Attach it to the incorrect Receipt that was tendered as a Void Tender. (You should also have a
copy of the correct tender that corresponds to this sale.)
Fig 34.—functions screen
18
Checking if you have any outstanding Voids
Step One – Print a Revenue Financial Report or and Employee Financial Report.
Step two – Check the tenders section. If you have a positive balance under Void Tenders, it means you have
checks that have not been voided.
Fig. 35—Void Tender 0n the report
19
End of Day
On Simphony you don’t have to run an end of day. All you do is run a report to consolidate your sales and tenders
for the business day.
To do this navigate to the Functions screen. Press the Functions button towards the top right hand corner of the
main transaction screen once you have signed in.
Once in the functions screen you will notice the button called "The End of Day - Financial". This button generates the report for the current business day's financial overview and category based details. You are expected to
print the End of Day report every night after the close of your business day.
Once you press the button it will take you to new screen where you can view the report. Once on that screen at
the bottom right hand corner you can see a button that says "Run Report", if you press that your report will be
displayed on the screen. When you are ready to print a copy of this report please press the "Print" button beside
"Run Report" button. This will allow you to have a printed copy of the current business day's financial report for
your records.
Fig 36– End of Day Report 1
Fig 37– End of Day Report 2
20
An example of the “End of Day Financial” report, so you may view
the format.
Fig 35 - End of Day 3
21
Lost Void Receipts
Log in to scmicros.com, using the credentials provided to you by Second Cup IT. If you don’t have credentials
email scit@secondcup.com to request new ones.
For void tender receipts of the current day, go to reports and Today’s Operations.
For void tender receipts from previous days, other than the current business day, press Daily Operations.
Once there press Receipts at the bottom.
From the list of tenders select Void Tender.
22
You will now see a list of every single check that was closed using the Void Tender. In the far right column labelled Check Total, any checks that have been properly voided will have 0.00 beside them. Any checks that have
not been voided and still need to be voided will have a positive value. Get the check number and void it on your
Micros Simphony workstations using the manager void procedures. If you cannot void the checks because too
much time has passed and you missed the void window you will need to contact scit@secondcup.com and request
someone assist you with voiding old checks.
As you will notice this is a lot more work than simply having your staff save all of the automatically printed receipts and should not be relied on as a way of regularly doing voids.
23
Reporting Sales in Café Connection
1. After logging in to http://scmicros.com run the Daily Operations report. If you do not have a login/password
for this website, or want general assistance with how to use this website, please contact scit@secondcup.com.
2. Click Business Dates and select the correct dates for the week you’re reporting.
3. (Optional) If you’re a multi-unit operator click Locations and select the location you’re reporting.
4. Click Run Report.
5. Note your Net Sales number and enter it into the café connections sales reporting portal.
6. Note your “Checks” and enter it into the reporting portal as “Transaction Count.”
7. Click “Net Sales” to open the Sales Mix Report.
24
8. Note your T-Disc sales from the “Sales Less Item Disc” column and enter them in the reporting portal.
9. Note your Tassimo Machine sales from the “Sales Less Item Disc” and enter them in the reporting portal.
10. Note your Prepack Beans sales from the “Sales Less Item Disc” and enter them in the reporting portal.
25
Auditing Error Corrections
This section helps you find two types of suspicious activity associated with error correction. 1) A customer orders
an item, the cashier rings in the item, error corrects it, putting the check back to $0, then subtotals it and tenders it.
2) A customer orders an item, the cashier rings in the item, error corrects it, putting the check back to $0, leaves
the check open, waits for the next customer and repeats the process in the same check.
Go to the daily operations report in MyMicros, select as many cafes as you want and as many business dates as you
want, and run the report. Please note that the more cafes and business dates you select the slower reports will run.
Once the report has run click Adjustments on the right hand side.
26
Once in the adjustments report click Error Corrects to bring up a journal of every time the error correction button was pressed.
Once in the error correct journal click the Check Total header twice. The first click will make it sort by check total in descending order; the second click will make it sort by ascending order. This will bring all $0 and suspiciously low check totals to the top of the list. To review the checks click on the check as pictured above.
You will now see the journal entry for that check. Please note that this view is not a raw view of the check, but an
error correction journal view. The error correction lines are italicized to indicate that they are not part of the raw
check (as prints on the receipt to the customer) but are merely journal entries used to audit suspicious activity.
27
In this transaction we can see that the clerk rung in the wrong size of the wrong drink (medium Hazelnut Latte
$4.40) and then rung in the correct item and size (large Maple Latte $4.80). We can also see that the reason the
check was $0 was because the customer was redeeming a loyalty reward for a free drink, and the cashier rang in
this transaction correctly. This was a legitimate use of error correction.
[Please note that the cash drawer will not open for $0 transactions, regardless of which tender is used.]
Go to the daily operations report in MyMicros, select as many cafes as you want and as many business dates as
you want, and run the report. Please note that the more cafes and business dates you select the slower reports will
run. Once the report has run click Adjustments on the right hand side.
28
Once in the adjustments report click Error Corrects to bring up a journal of every time the error correction button
was pressed.
Once in the error corrects journal click the Error Corrects header to sort all checks by error correction amount.
Look for any high error correction amounts that have a low check total amount. In the example photo we can
see $16.95 of error corrections was applied to a $4.57 check. Select the check number to review the suspicious
transaction.
You will now see the journal entry for that check. Please note that this view is not a raw view of the check, but an
error correction journal view. The error correction lines are italicized to indicate that they are not part of the raw
check (as prints on the receipt to the customer) but are merely journal entries used to audit suspicious activity.
In this transaction the cashier rang in a 1-lb bag of Caramelo coffee beans, then error corrected it and sold an iced
Cafe Latte to the customer. Possible scenarios for this might be that the customer had insufficient funds, the cashier wasn’t paying attention and made a careless mistake, or used error correction to look up a price. If the latter
was true the cashier in question should be trained on how to use the price inquire button. This transaction itself
seems harmless on its own.
29
Frequently Asked Questions
Q: My Workstation “End of Day” - Revenue Center Financial reports don’t have the correct Grand Total
amount. I need this information for Profitmaker. Where do I get it?
A: This number is available from scmicros.com in two reports, Property Financial and Revenue Centre Financial. These reports are also by default automatically emailed to all cafes on a daily basis. Please use these
reports from scmicros.com, or from your email to fill out profitmaker. If you need access to scmicros or
are not receiving the automatic emails please contact scit@secondcup.com.
Q: Profitmaker has a line for the number of transactions and the average amount of transactions. Which line is
this on my Revenue Center Financial/Property Financial reports?
A: The correct line from the scmicros version of the report is “Checks” and “Per Check.” If you want to view
these numbers on the workstation print out of the reports, they are #CHKS, $AV.
Q: I’m looking at an End of Day – Revenue Center Financial report printed from a terminal. What does
#GSTS, $AV mean and how is it different from #CHCKS, $AV?
A: #CHCKS is the number of transactions rung in. #GSTS is a fuzzy logic prediction on how many people
were served by your café. If for instance a customer comes in to your café and buys three coffees this will
be one transaction and three guests. Food and modifiers don’t count as guests.
Q: No sale doesn’t work. Why?
A: No sale requires you to type in your password a second time as a security measure, even if you’re logged in
as the manager. This is to prevent someone from gaining access to your cash drawers if you walk away
from the terminal and forget to sign out. If you’ve done this and it still isn’t working please contact IT as
your employees may not have the correct permissions.
Q: No sale doesn’t print receipts. How can I keep track of who is using it and when?
A: This feature is not yet available in Simphony, but will be available at a future date. In the mean time you can
keep track of who is using and when they’re using it, as long as you have individual codes set up for each
employee. Log in to scmicros.com and under “More Reports”, “Daily Detail” there is a “No Sale Report”
that shows who used no sale, at what time they used it, and on which terminal it was used as well.
30
Q: Simphony is missing a shift report/drawer change like the one e7 had. How do I do this in Simphony?
A: This feature will be available in the next version of Simphony which we will upgrade to as soon as it is made
available to us. One workaround solution is that the morning shift can print two copies of the Workstation
(Cashier) Report. They can then balance their tills from this print out. The second shift will print this report as well, and will have to manually subtract the first shift’s totals from the report. Another possible
workaround is if you use shared login codes (1111) for all employees you can use 1111 code for the Pos1
morning shift, 3333 for the Pos1 afternoon shift, 2222 for Pos2 morning shift and 4444 for Pos2 afternoon shift, then run the Employee Financial report, since the sales will be separated by login code.
Q: My staff lost their void tender receipts. How can I recover them?
A: They can be found in scmicros.com, by going to the daily operations, or today’s operations reports, and
clicking receipts, then void tender. The void tender receipts that were correctly voided will show check total $0.00 and the void tender receipts that haven’t been voided will show a positive amount for check total.
Please see below for a full walkthrough of this procedure.
Q: I get an error message “unable to communicate with server” from scmicros.com when I try to change dates.
How do I resolve this?
A: Updating Java to the latest version from http://java.com resolves this issue.
Q: When I change dates on scmicros.com the sales data isn’t for the correct day.
A: You are using the Chrome browser, and there is a known bug with the current version of Chrome, Java and
scmicros. Please use Firefox or Internet Explorer.
Q: E7 had a tender report. Where do I get this in Simphony?
A: Run the workstation cashier financial report, and instead of selecting “Workstation 1” or “Workstation 2”
select “None” and it will give you a tender report for all terminals.
Q: Where do I find my Single Serve & Prepack Bean sales in Simphony?
A: You can print your major and family group sales reports from the workstation. There are shortcuts for them
on the function screen. They are also available in scmicros.com under the sales mix report. The sales mix
report is by default automatically emailed to each café every morning at 8am. Please see below for cafeconnection sales reporting instructions.
31
Q: When is gift card integration coming for Simphony?
A: In Calgary Perks will launch on Simphony in November, after all Calgary cafes are upgraded to Simphony.
The rest of Canada will get Perks in Simphony as soon as the Perks launch is ready (sometime in 2014).
Q: My old data from www3.mymicros.net is missing from the new site. Why do we have to go through the
inconvenience of switching to a new MyMicros server?
A: Unfortunately Simphony requires a new database. If you need assistance merging reports from the old
server please reach out to Second Cup IT and we can assist you with this. We will look at archiving the old
MyMicros website’s data in the future. In the mean time you can still log in to the old MyMicros website.
Q: Where is the iPhone Simphony app? What about Android?
A: We will be installing this in the near future. We want to ensure Simphony and the new MyMicros website
core functionality is working perfectly first. This is a result of us taking over the hosting MyMicros, instead
of paying Micros to host it for us. The Simphony mobile app should be available for Android in the next
few months and we hope to have this up and working as soon as possible.
Q: My staff hit Cash/Debit/Credit instead of Void Tender. The void receipt doesn’t print. What do I do?
A: We have a fix coming for this from Micros, but in the meantime there are a few options. If this has already
happened, to reprint the void log in to scmicros.com, go to daily operations, click on Receipts, find the
check and click on the check number. You can then print it from there on your PC/Mac. If you need assistance with this contact scit@secondcup.com and we can find it for you and email it to you as a pdf.
There is also a workaround if the check hasn’t been voided yet. Go to the functions screen, press Modify
Closed Check Tender by CHK#, enter the check number to bring it back up. At the left side of the
screen, i.e. the check view, click on the wrong tender (e.g. cash)to highlight it and hit error correct to remove it. Subtotal the check by pressing Counter Subtotal, then press Void Tender and enter a reason
when it prompts you. Go back to the pay screen, and press Reprint Receipt from List and manually print
the receipt you just modified. Now if you void the check the void will correctly print. A fix has been
promised from Micros sometime in November.
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