Ordered from the towel, collected on the tab, counted in the evening: tendto runs bar and till the way small houses actually work. Cash first.
Guests order their Bintang themselves in the guest area, with quantity and where they sit. The bar sees the order, taps “on the tab”, done. At check-out everything sits on one bill.
When you take money, tendto asks whether it was cash, card or transfer. In the evening the cash-up shows the day's takings by method, the cash that should be in the till and what is still open.
Open the shift, count the cash, close the shift. The till computes the expected amount from cash takings by itself. If the count is off, closing asks for a short explanation, and the difference stays on record.
Who still owes money, since when, and when they were last reminded: open deposits, unpaid stays and guest tabs on one page, with a one-tap WhatsApp nudge. The cash-up counts every evening by payment method.
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