SGApps HoReCa supports two fiscal-accepted methods for tipping (a line on the fiscal receipt or a separate cash tip with logging), plus the "Waiter tipping split" report with configurable percentage (default 10%) that automatically calculates the split between waiters based on the paid orders in the interval.
Each venue picks one or both — they are orthogonal and can coexist in the same POS.
The tip is added as a "tip" product with price = the amount given. It appears as a line on the fiscal receipt, contributes to the total, and is fiscalised normally through the MEV fiscal register.
When to use it: the customer pays by card and leaves the tip on the card; or you want the tip to appear transparently on the receipt (a corporate customer request that justifies the expense).
The cashier takes cash from the customer plus the cash tip separately (it does not go on the receipt). The system logs the tip in the tips register, allocated to the waiter who served the table.
When to use it: traditional flow — the customer pays the bill and leaves a separate cash tip on the plate; the cashier records the amount against the respective waiter.
Run on demand from the 📊 Reports tab of the HoReCa Dashboard. The manager picks the interval, the POS (optional) and the tip percentage — the system does the rest.
Day, week, month — or a custom interval. You can also filter by POS (if you have several venues).
Default 10%. Adjustable on the spot — 12% for private parties, 8% for business lunches, etc. The percentage is not stored per order — it's a reporting parameter.
The system aggregates paid + pending-bill orders in the interval, grouped by waiter. One click, live output in the UI.
A WAITER · ORDERS · GROSS · AVG per order · TIP @ X% table + a footer with the team total.
Extract from the docs (the dispatcher uses exactly this format):
╔═══════════════════════════════════════════════════╗ ║ TIPS — Distribution ║ ╠═══════════════════════════════════════════════════╣ ║ Maria Cojocaru: 285 MDL (12 tables) ║ ║ Ion Petrov: 420 MDL (18 tables) ║ ║ Andrei (backup mgr): 110 MDL (5 tables) ║ ║ ║ ║ Total tips: 815 MDL ║ ║ Kitchen share* (15%): 122 MDL ║ ║ Cash to distribute to waiters: 693 MDL ║ ╚═══════════════════════════════════════════════════╝
* Kitchen distribution — configurable. Some venues share the tip with the kitchen team (percentage set per venue), others don't.
Not by default. The waiter does not see the financial reports — Section 5 "Tip per waiter" of the shift report is visible to the manager. Communicating the amount to the waiters remains the manager's responsibility, according to the local policy.
Yes. It is not stored per order — it's a reporting parameter, adjustable at each run. 10% default, but you can run the report at 12% for weekends, 8% for business lunches, etc. Your policy, your percentage.
⚙️ Available on request. Not a default feature in POS-Fiscal. ⚙️ Enabled through customisation — the implementation requires adjustments in the fiscal-issuing flow for legally separate receipts (each buyer gets their own receipt). Priced individually after clarifying the preferred variant.
Yes. The POS filter is optional — if you don't set it, the report aggregates all POS terminals you have. Useful for chains with 2-3 venues where you want a group-level consolidated view.
The full HoReCa flow (table orders, KDS, Waiter tipping split, shift close report) is part of the Extra HoReCa Package. We handle the configuration at onboarding based on the discovery discussion. Package comparison + current pricing → see the pricing page.
For anything ⚙️ available on request (split bill, custom distribution across hybrid roles, etc.), we quote after discovery. For the rest — POS + fiscal + HoReCa Dashboard with Waiter tipping split — the standard package is ready at 150 MDL/month.
SGAPPS LABS SRL · Chișinău, Moldova · Continuously in production since 2018 · POS · ERP · MEV fiscal register · Android fleet