For Floor Staff

This section is for the people who use PrepTable during a shift. The entire surface area for floor staff is the kitchen display. There is no inventory screen, no menu editor, no reporting — those belong to managers and admins.

If you primarily work the line, here's the whole orientation:

1. The cashier takes an order in Saavor.
2. The order appears on the PrepTable kitchen display as a new ticket, queued.
3. You cook, tap Start preparing when you start, tap Ready when it's plated.
4. The expediter at the pass confirms fulfillment; the order is closed in Saavor.

That's the loop. The rest of this section explains the kitchen display in detail and what to do when something's unusual.

What you do not do in PrepTable

• Change a price — that's Saavor.
• Add or remove an item from a customer's order — that's Saavor.
• Mark an item "out" or "available" — that's managers (see the menu-health check workflow).
• Update vendor pricing — managers and admins.

If you need to do any of these, ask a manager. PrepTable won't let you try — the menus and audit log only accept manager / admin edits.

Where to go next

• The kitchen display — the only screen you'll use, in detail