From kitchen to checkout
How an order moves from the kitchen to a paid, closed bill.
The handover
One order, seen by the kitchen and the cashier at the same time.
When an order is placed it lands on the kitchen screen with its modifiers, allergens and course timing, and on the cashier's view of open tables. The kitchen fires the dishes in the right order and marks them as they go out, so front of house can see what has been served.
At the end of the meal the cashier works from that same order: splitting the bill, applying a discount or gift card, adding a tip and taking payment. Closing the table records the sale line by line, so nothing is re-keyed between the kitchen and the till.