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Build your floor plan by adding tables. Every table has a name, an optional default capacity, an optional section, and a temporary flag that controls its lifetime.

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Overview

Tables are the anchor for every dine-in interaction:
  • Bills, sessions, and split payments are linked to a table.
  • Kitchen Display tickets carry the table name so runners know where to deliver.
  • Waiter assignments and shift reports are grouped by table.
  • Reservations attach to a table.
There are two kinds:
Staff-created tables are always temporary. The “Temporary table” checkbox is locked on for non-managers.

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Add a table

From the Floor Plan, tap Add Table (or + in edit mode).
Add Table modal

Add Table modal

Fill in:
  1. Table Name (required) — e.g. Table 1, Bar 3, Patio A. Must be unique per branch.
  2. Default Capacity (optional) — use the − / + stepper or type a number. Minimum is 1. This is only a default — the actual guest count is set when the session is opened, and DishInk does not enforce a limit. A 4-seat table can seat 6 for a birthday.
  3. Section (optional) — pick from your existing sections or choose + Create new section to add one on the fly (e.g. Indoor, Outdoor, Bar, Rooftop).
  4. Temporary table — leave unchecked for a permanent table. Managers can uncheck it; staff cannot.
Tap Add Table to save. The card appears immediately on the floor plan.

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Edit a table

Tap a table’s edit icon on the floor plan (or long-press on tablet), or enter Edit mode and tap the pencil.
Edit Table modal

Edit Table modal

You can change:
  • Name — managers only for permanent tables. Staff can rename their own temporary tables.
  • Capacity — anyone with access to the modal.
  • Section — anyone with access to the modal. Choose an existing section or create a new one. The special Walk-in section is hidden from the picker; it’s system-managed.
Tap Save Changes to apply. The Save button stays disabled until you actually change something.

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Delete a table

In the Edit Table modal, tap Delete Table. A red confirmation panel appears:
Delete “Table 7”? This cannot be undone. Historical session data is kept.
Tap Yes, delete table to confirm, or Cancel to back out.
Manager PIN required. Staff can delete their own temporary tables. Bulk-deleting permanent tables from the floor plan’s edit mode requires a Manager PIN if the current user isn’t a manager.
Deleting a table does not delete its history. Past bills, ZRA-submitted invoices, and shift reports keep the original table name for auditing.

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Sections

Sections are lightweight labels — no configuration screen, no rules. Create them from the Add or Edit modal. They power:
  • The section filter on the floor plan.
  • Waiter assignment by section (assign one waiter to all tables in Patio at once).
  • Section-based reports in Reports & Analytics.
The Walk-in section is reserved and system-managed. Do not rename tables into it manually.

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Tips & best practices

Use consistent naming: Table 1, Table 2, Patio 1, Patio 2, Bar A, Bar B. Predictable names make voice communication (“running food to Patio 3”) faster.
Set a default capacity even though it’s not enforced. Managers use it in shift reports to estimate turnover.
Create sections that match how you actually staff. If waiters cover “Front” vs “Back”, those are your sections — not the physical room layout.

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Common mistakes

  • Duplicate table names. DishInk rejects them per-branch. Rename or delete the old one first.
  • Creating too many permanent tables for a pop-up event. Use temporary tables instead — they self-clean once paid.
  • Renaming a table with an open bill. Allowed, but confusing for kitchen staff. Prefer to close the bill first.
  • Deleting a table with unpaid bills. DishInk keeps the historical data but you lose the ability to reopen the session. Close it properly instead.
Last modified on July 19, 2026