🍷Fine Dining

The table plan, the pacing, and the guest you remember

Fine dining is judged on timing. MondayPOS holds the reservation, paces the courses and remembers the guest, so the kitchen fires to the room rather than to the ticket.

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Service · Table planCovers tonight: 62

TableCoversCourseStatus

T4 · window2MainsPaced

T76StartersFired

T94DessertCheque asked

T112Reserved 20:30Awaiting

T128MainsKitchen behind

The problem

What goes wrong in Fine Dining

At this end of the market the food is assumed and the service is the product. A table booked for eight arrives as six, the mains land while two guests are still on their starters, and the regular who always sits by the window and never eats prawn is recognised by one waiter who is off that night. None of that is a menu problem; it is an information problem.

How MondayPOS fits

The modules that matter most for Fine Dining

POS & Checkout

Table-based service with course firing, split billing and service charge.

Customer Loyalty

Guest profiles carrying preferences, allergies and visit history.

Inventory & Stock

Recipe costing and cellar stock, down to the bottle.

Reports & Dashboards

Covers, average spend per head and table turn by service.

Built for the way you sell

Courses fire on your timing

Starters, mains and desserts are released to the kitchen when the room is ready.

Reservations on the table plan

Bookings, walk-ins and the floor plan in one view, with the cheque attached.

The guest is remembered

Preferences, allergies and past visits attached to the profile, not to a waiter's memory.

Cellar to the bottle

Wine and spirits tracked by bottle with pour costing, so the cellar reconciles.

Split billing that works

Per-guest, per-item or evenly, with service charge applied correctly.

Restaurant VAT, correctly

Air-conditioned service at 10%, applied at the right rate rather than the 15% standard.

Why MondayPOS

Why operators in Fine Dining choose MondayPOS

Courses are paced rather than fired at once: the kitchen is told when to start, not just what to cook.

Reservations and the table plan live with the bill, so a booking, a table and a cheque are one thread.

Guest history travels with the guest: preferences, allergies and past visits, available to whoever is on tonight.

Benefits

What you get out of it

Mains land when the table is ready

Courses are paced to the room instead of fired with the ticket.

A booking, a table and a cheque are one thread

Reservations live on the floor plan with the bill attached.

The regular is recognised on any shift

Preferences and allergies live on the profile, not in one waiter's head.

The cellar reconciles to the bottle

Bottle-level stock with pour costing.

Splitting the bill is not a negotiation

Per guest, per item or evenly, with service charge handled.

VAT is charged at the rate that applies

10% for air-conditioned service rather than the 15% standard rate.

FAQ

Asked by fine dining operators

Can’t find what you’re looking for? Ask us directly. A human answers, usually the same day.

Yes. Items are held by course and released when the table is ready, so the kitchen starts mains on your signal rather than when the order was taken. That is the difference between pacing a table and merely feeding it.

Yes. A guest profile carries preferences, allergies, seating history and past visits, visible to whoever is on the floor, so recognition does not depend on which waiter is working that night.

At the rate that applies to your service. Air-conditioned restaurants in Bangladesh are charged at 10% and non-AC at 5%, rather than the 15% standard rate, and the rate is applied per outlet.

What do you sell?