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Overview

Bar Galileo’s table and order management system helps your staff track table availability, create orders, and manage the complete dining workflow from seating to billing.

Table Status

Monitor table availability in real-time with four status levels

Order Processing

Create and manage orders with multiple items per table

Multi-User Orders

Associate multiple staff members with a single order

Order Tracking

Track order status from creation to invoicing

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Table Management

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Table Statuses

Each table in your restaurant can have one of four statuses:
  • Disponible (Available): Table is ready for new customers
  • Ocupada (Occupied): Table is currently serving customers
  • Reservada (Reserved): Table has been reserved for future service
  • Fuera de servicio (Out of Service): Table is temporarily unavailable

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Managing Tables

1

View Tables

Access the tables module to see all tables in your restaurant with their current status.
2

Create New Table

Add a new table by providing:
  • nombre: Table name or number (e.g., “Mesa 1”, “Table A”)
  • descripcion: Optional description (location, capacity notes)
  • estado: Initial status (defaults to “Disponible”)
3

Update Table Status

Change table status as customers arrive, are seated, or leave. The system automatically updates when orders are created or invoiced.
Table names must be unique to avoid confusion during service.

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Order Management

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Creating Orders

Orders are the core of your restaurant’s operations. Each order tracks:
  • mesa: The table being served (optional for takeout orders)
  • usuarios: Staff members responsible for this order
  • fecha_creacion: When the order was created
  • estado: Current order status
  • items: All products ordered with quantities and prices
1

Start an Order

Select a table and create a new order. The table status automatically changes to “Ocupada”.
2

Add Order Items

Add products to the order:
  • Select the product from your inventory
  • Specify quantity
  • The system captures the current sale price automatically
  • Each item calculates its subtotal (quantity × price)
3

Assign Staff

Associate one or more staff members with the order for accountability and commission tracking.
4

Monitor Order Status

Track the order through its lifecycle:
  • En Proceso: Order is active and can be modified
  • Facturado: Order has been invoiced and closed
  • Cancelado: Order was cancelled

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Order Items

Each product added to an order becomes an order item with:
  • producto: The product being ordered (links to inventory)
  • cantidad: Quantity ordered
  • precio_unitario: Unit price at time of order (captured from product)
  • subtotal: Automatically calculated (cantidad × precio_unitario)
Prices are captured at order time, so future price changes don’t affect existing orders.

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Modifying Orders

While an order is in “En Proceso” status, you can:
  • Add new items
  • Update quantities
  • Remove items
  • Change assigned staff members
Once an order is invoiced (“Facturado”), it cannot be modified. You’ll need to create a new order or issue a refund through the invoicing system.

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Order Workflows

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Dine-In Service

1

Customer Arrival

Assign customers to an available table. Status changes to “Ocupada”.
2

Take Order

Create order and add items as customers request them. Items can be added incrementally.
3

Order Processing

Kitchen receives order details. Order remains in “En Proceso” status.
4

Request Bill

When customers are ready to pay, generate an invoice from the order.
5

Complete Service

After payment, order status becomes “Facturado” and table returns to “Disponible”.

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Takeout Orders

For takeout orders, you can create an order without assigning a table:
  1. Create a new order and leave the mesa field empty
  2. Add order items as usual
  3. Process payment and invoice immediately
  4. Mark order as complete
This keeps your table management clean while still tracking all sales.

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Split Orders

To split an order between multiple customers:
  1. Note the items each customer ordered
  2. Create separate orders for each customer
  3. Add only their items to their respective orders
  4. Invoice each order separately
  5. The original table can be assigned to the first order

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Order Reporting

The order system automatically tracks:
  • Order totals: Sum of all item subtotals
  • Creation timestamps: When orders were placed
  • Update timestamps: Last modification time
  • Staff associations: Who handled each order
  • Table utilization: Which tables generate the most orders
All timestamps are recorded automatically and cannot be manually edited, ensuring accurate records for reporting and auditing.

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Best Practices

Update order status promptly to ensure accurate reporting and table availability. This helps with:
  • Real-time table management
  • Kitchen workflow
  • Revenue tracking
  • Staff performance monitoring
Always verify order contents with customers before generating the invoice. Once invoiced, orders cannot be modified.
Name tables consistently (e.g., “Table 1”, “Table 2” or “A1”, “A2”) to avoid confusion during busy service periods.
Always associate staff members with orders for:
  • Performance tracking
  • Commission calculations
  • Service accountability
  • Issue resolution

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