F&BosTable management in a restaurant POS shows your dining area as a floor plan, tracks each table from free to paid, and lets staff split, merge and transfer tables and bills. Every table is linked to its orders, kitchen tickets and payments, so captains, the kitchen and the counter always see the same picture.
Without table management, the counter relies on memory and slips: which table ordered what, who's waiting for the bill, which table is free. A POS replaces that with one live screen. For how this fits into the whole system, see our restaurant POS system guide.
Setting up your floor plan
- Create areas that match your restaurant: AC hall, non-AC, rooftop, private dining, bar counter.
- Add tables with real numbers and seating capacity, placed roughly where they sit, so staff recognise the layout instantly.
- Assign sections to captains, so each captain sees their tables first.
- Add takeaway and delivery "tables" or channels, so non-dine-in orders don't mix with the floor.
- Keep it updated when you add, remove or rearrange tables.
Table statuses at a glance
A good floor plan shows each table's status, usually by colour, so anyone can read the room in a second:
| Status | Meaning |
|---|---|
| Free | Ready to seat |
| Reserved | Held for a booking |
| Seated | Guests seated, no order yet |
| Ordered | KOT sent to the kitchen |
| Served | Food on the table |
| Bill requested | Guest has asked for the bill |
| Paid | Settled; being cleared |
Useful extras on each table: the number of guests, the captain's name, time since seating and the running bill amount.
Everyday table operations
| Operation | What it does | When you need it |
|---|---|---|
| Split bill | Divide one table's bill equally, by item or by seat | Friends paying separately; office lunches |
| Split payment | Pay one bill with more than one method | Part UPI, part card, part cash |
| Merge tables | Combine two or more tables into one order and bill | Large groups and families who push tables together |
| Transfer table | Move a running order to another table | Guests move from the waiting area or to a quieter spot |
| Move items | Shift specific items from one table's bill to another | An order entered on the wrong table |
| Running table or tab | Keep a bill open while guests keep ordering | Bars, lounges and long meals |
| Courses | Hold mains and fire them when starters are cleared | Fine dining and multi-course meals |
Split bills: a worked example
Three friends at table 7 order food and drinks worth ₹2,000 at a restaurant charging 5% GST:
| Table 7 | Amount |
|---|---|
| Food and drinks subtotal | ₹2,000 |
| CGST 2.5% | ₹50 |
| SGST 2.5% | ₹50 |
| Total | ₹2,100 |
| Split equally, 3 guests | ₹700 each |
| Or split by method | ₹1,000 UPI + ₹1,100 card |
A good POS calculates GST correctly on each part, prints or shares a separate bill for each guest if they want one, and records each payment method, so day-end totals match your bank. Splitting by item works the same way: each guest's items move to their own part of the bill.
What a good table screen looks like
- Large touch targets you can tap quickly during a rush.
- Clear colours for each status, readable from a step away.
- One tap from table to its order, and from order to bill.
- The same floor plan on the counter terminal and on captain devices.
Reservations and the waitlist
Linking reservations to the floor plan lets you hold tables for bookings, see which tables free up when, and seat walk-ins without overbooking. Tracking no-shows helps you decide when to ask regulars to confirm. See how F&Bos reservations connect to the floor plan.
Running restaurants inside a hotel? See our guide to hotel restaurant POS for room service, room posting and banquets.
Fine dining: courses and seats
- Hold and fire courses: starters go to the kitchen immediately; mains wait until the captain fires them.
- Order by seat for larger tables, so dishes reach the right guest and bills can be split by seat.
- Present the bill at the table on a handheld or in a folder, and take payment there.
- Service charge: under India's 2022 consumer-protection guidelines it can't be mandatory or added by default, so keep it optional and clearly shown.
Measuring and improving table turns
Because the POS records when each table opens and closes, you can see average dining time and turns by table, section, day and time. Use it to find slow spots, such as tables waiting too long for the bill, a section with too few captains or a kitchen that slows at 9 pm, and fix them without rushing guests.
QR orders on the same table
If guests order by scanning a QR code at the table, those orders should land on the same table bill and go to the same kitchen stations as captain orders. See how QR menu ordering works.
Controls that prevent leakage
- Only managers can move items between bills, void items or cancel a bill after it's printed.
- Every merge, transfer and void is recorded with the user and time.
- Tables left open at closing are flagged before day end.
Building a shortlist? Table management is points 9–12 of our restaurant POS features checklist.
Frequently asked questions
What is table management in a restaurant POS?
It's the part of the POS that shows your dining area as a floor plan, tracks each table's status from free to paid, and lets staff open, split, merge and transfer tables and bills. It connects each table to its orders, kitchen tickets and payment.
How do you split a bill in a restaurant POS?
Open the table's bill and choose split: equally between a number of guests, by item, or by seat. Each part can then be paid separately, and each payment can use a different method such as UPI, card or cash. GST is calculated correctly on each part.
How do you merge tables in a POS?
Select the tables to combine and choose merge. Their orders join into one running bill, and new items go onto the merged table. Most POS systems let you un-merge later if the group splits up.
What is table turnover and how do I measure it?
Table turnover is how many parties a table seats during a service. A POS with table management records when each table is opened and closed, so you can see average dining time and turns by table, section and day, then adjust seating and service to improve it.
Can a restaurant add a service charge automatically?
Under India's 2022 consumer-protection guidelines, restaurants can't make a service charge mandatory or add it to the bill by default. Keep any service charge optional and clearly shown, or leave it to the guest.
Related POS guides
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Read the guide → CHECKLISTRestaurant POS features checklist
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Read the guide → PILLAR GUIDERestaurant POS system: the complete 2026 guide
How a POS works, GST and UPI, costs and launch.
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