Printing options have been grouped into 5 sections. Each option controls the look, feel and operation of  receipt and preparation printing.

Header & Footer:

• Header: Enter up to four lines of Header information. This information will be printed at the top of each receipt and system reports.
• Footer: Enter up to four lines of Footer information. This information will be printed at the Bottom of each receipt.

Highlights
%B Start bold printing.
%b Stop highlight.
%U Start underline printing.
%u Stop highlight.
%E Start Elongated Large printing.
%e Stop highlight.
%R Start red printing.
%r Stop highlight.

Information
%d Replace with current date.
%t Replace with current time.
%s Replace with server name.

Receipt:

• No Print on Close: Do not print the receipt when a bill is being closed if a guest check was previously printed.
• Print Only Once: Allow a receipt or guest check to be printed only once. Once printing is complete, the order can no longer be modified.
• Date on Check:  Print the current date on the guest check.
• Time on Check: Print the current time on the guest check.
• Invoice on Check: Print the sequential invoice number on the guest check.
• Server on Check: Print the server name on the guest check.
• Inst. on Check: Print preparation instructions on the guest check when they affect the price of an item.
• Cashier Printing: Print guest checks at cashier station when they are placed from the cashier station.
• No Guest Sub Tot: Do not print separate guest sub totals on check.
• Takeout Ticket: Print a serialized takeout ticket for patrons to use to reclaim their orders.
• Never Print: Never automatically print a guest check. Guest checks can still be printed by using the Guest check button.

• Cut Each Item: This option is obsolete. It is present for backwards compatibility only.
• Bold Item: Print preparation items in bold.
• Bold Instruction: Bold print preparation instructions.
• Red Instructions: Red print preparation instructions.
• All Ports: Print all preparation items to all preparation printers, Highlight the items intended for the recipients printer.
• Consolidate: Print a list of like items at the bottom of the preparation ticket. This list will show each preparation item and the quantity of that item required.
• Takeout Address: DO NOT print the patrons address on takeout order receipts.
• No Print On Train: Do not print preparation tickets when a station or employee is in training.
• Version 4+ Style: Use version 4+ preparation printing method. This is explained in the "Sale Items->Modifiers" documentation.

Ports:

• Delivery: Select the print port used for Delivery receipt printing.
• Copies: Select the number of Delivery receipt copies to be printed.
• Voids: Select the port to be used to print a voids warning ticket. When this option is seected a ticket indicating the server name, order number and item being voided.
• Master Port: Select a port that all orders will be printed to. This option is used when a master preparation individual controls the preparation of other preparation stations.
• A: Select the type of items to be printed to the master port.

• Cash Sub Tot: Print server subtotals on cash out reports.
• Server Details: Print sales details on server cashout slips.
• Manager Details: Print sales details on manager cash out slips.
• Rollover Report: Print daily sales report when daily rollover time is reached.
• Adds/Deds: Print additions and deductions on daily cashout slips.
• Cash out Slip: Print cash and credit card details and counts at the bottom of a server's cash out slip. This reports aids in balancing cash and credit receipts at the end of a shift.
• Promo Printing: Print a special promo message when an item value is zero but is not normally a zero value item.
• Commissioning: Printing commissioning information on server's cashout slip.