Daily ops
Discounts on a line
Updated: 2026-06-04
Discounts on a line
Also known as: descuentos, descuento por línea, percentage off, money off, comp, on the house, invitación, cortesía.
You can take money off a single item — either a percentage (e.g. 10% off) or a fixed amount (e.g. €2 off). Every discount needs a reason, which is recorded so the discount shows up on your reports. The discount flows correctly into the receipt and the fiscal record (it reduces the taxable amount of that line).
Applying a discount
- In the table detail, tap the line you want to discount.
- Choose Discount (Descuento).
- Pick % (percentage) or € (fixed amount) and enter the value.
- Pick a reason (the list is shared with voids — regular customer, on the house, kitchen error, and so on) or type your own.
- Confirm.
The line then shows the discount under it, e.g. −10% (−€1.20), and the bill total drops accordingly.
When you can discount
- You can discount any time before the ticket is paid.
- That includes after the dish has been sent to the kitchen — so you can comp something at bill time if a guest wasn't happy.
- Once the ticket is paid it's closed; after that you'd use a refund instead.
Removing a discount
Tap the line again → Discount → Remove discount (Quitar descuento). The full price comes back and the total updates.
On the receipt and reports
- The customer receipt shows the discounted line total, and the IVA breakdown is calculated on the reduced amount — so your fiscal record stays correct.
- Discounts are visible in your sales and end-of-day figures, attributed to the staff member who applied them.
Not working?
- No "Discount" option on a line: make sure the ticket is still open (unpaid). Voided lines can't be discounted.
- It won't let me confirm: a reason is required — pick one from the list or type a short note.
- The total didn't change: refresh the table; the discounted total and the
−%/−€note should appear on the line.
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- Modifiers: optional and required
- Misc items (one-off prices)
- Per-product inventory tracking
- The container model: kegs, bottles and spirits
- Recording waste, breakage and staff drinks
- Cost prices and live GP margins
- Stocktake — counting stock by category
- Clock-in, breaks and the hours report (RDL 8/2019)
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- Tables and shifts: the day-to-day at the venue
- Customer profiles (CRM)
- Reservations: bookings, walk-ins and time-slot capacity
- Loyalty points: earn and redeem
- Kitchen tickets and course grouping
- Kitchen display screen (KDS)
- Browse and reprint closed tickets
- Pre-bill (cuenta provisional)
- Refunds and voids
- Gift vouchers (gift cards)
- Cash management and end-of-service
- Till counting · cash drawer count · arqueo
- Sales report by product and size
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