POS for fine dining
Fine dining POS software for coursed, table-side service
Fewer tables, longer evenings, and a kitchen that sends each course when the table is ready for it. In fine dining the till is part of the service, and it should never be the part a guest notices.
Last reviewed 1 Oct 2026
- 1Course and seatEach line carries a course from 1 to 6 and a seat
- 2Allergy above the dishesTyped against a seat, it sits above that seat’s dishes
- 3Course fires on cueStarters now, the mains when the table is ready
- 4Service charge offOff on every new bill, taken off the moment a guest asks
- Course 1–6and the seat, set on every line
- Redan allergy, shown above the dishes on the kitchen ticket
- Offservice charge, on every new bill
- ₹50,000or more on one bill needs the guest’s name
Running26m
₹1,323
In kitchen12m
₹1,775
Free
Tap to open →
In kitchen3m
₹935
Bill printed1h 4m
₹987
Seated, no order2m
01At a glance
What the room gets
- Course and seatEach line carries a course from 1 to 6 and a seat, so the kitchen plates for the right person at the right time.
- Allergy notesAn allergy typed against a seat appears above the dishes on the kitchen ticket.
- Rounds on cueSend the starters now and the mains when the table is ready; each round reaches the kitchen on its own.
- Captain’s phoneThe same floor on a phone, made for one hand, so the captain orders at the table.
- ReservationsBookings sit on the floor screen, and a table shows Seated when the guests arrive.
- Service charge by choiceOff on every new bill, added where it is the house practice, taken off the moment a guest asks.
02In detail
What does fine dining need from a POS?
Pace and precision, quietly. A table of four may eat over two hours in four courses, and the kitchen has to send each one when the table is ready, to the right seat, with the allergy remembered. None of that can rest on a captain’s memory at 9:30 pm on a full Saturday.
On CountStand the captain sets the course and the seat on each dish as it is ordered, with any cook note or allergy. Starters go to the kitchen first and the mains follow as a second round when the captain sends them. Once a round is sent its lines are locked, so a change is a void and a fresh line, recorded with a reason.
How is the bill handled at the table?
Without arithmetic. A bill splits equally, two to nine ways, with shares that add up to it exactly, or by dish onto a new bill; a tip goes on from the till. Where the house adds service charge, it sits on its own line and comes off when a guest asks, with no PIN needed.
A reprint asks for a reason, because every copy of a tax invoice is a document in the world. A bill of ₹50,000 or more must carry the guest’s name under the GST invoice rules, so CountStand asks for it before printing.
What about wine and spirits?
They follow the bar’s rule. Alcohol is outside GST and taxed under state excise law, so CountStand bills a liquor line only once your state’s notified rate and your licence hours are on record, each with its source. If your room serves liquor, say so when you apply.
03Questions
Questions from fine dining rooms
Yes. Each dish carries a course number, and each round goes to the kitchen when you send it, so starters can go now and mains later.
Type it against the seat when you order. On the kitchen board it sits in red above that seat’s dishes.
No. It is off on every new bill. Where the house adds it, it shows on its own line and is removed the moment a guest asks.
Yes. Captain runs on a phone: the same floor, made for one hand, and a table tapped there opens the same bill as on the till.
Single: ₹2,999 a month per outlet on monthly billing, ₹2,549 on yearly. Courses, seats, the captain’s phone and reservations are all in it, and the first 30 days are free after you are invited.
Run the room on CountStand
Apply with your restaurant’s details. If you serve wine or spirits, tell us your state.
From ₹2,999 a month per outlet, plus GST