It helps when i guest with an extensive list of serious allergies makes contact with the restaurant ahead of time to make it easier for the kitchen to prepare food items.

I will first go to the customer listen actively his/her concern, take a full ownership of the problem, empathies with him/her. Aske about his/her allergies. offer alternatives dishes, and go through the menu share the list of the ingredients of the meals. immediately notify the kitchen staff about the food allergies, remind them about health and safety for example following the proper handling procedures, double chef all ingredients of the finished dish. serve and do check-up if the guest is happy and enjoying the meal or if they need anything collaborating with located waiter of the table. thank them and invite them again.

*Acknowledge and apologize*: Respond promptly to the customer's concern, acknowledging their allergy and apologizing for any distress caused. *Gather information*: Ask questions to understand the customer's specific allergy, its severity, and any previous reaction *Review menu options*: Assess your menu to identify potential allergens and determine which dishes can be modified to accommodate the customer's allergy. *Offer modifications*: Provide the customer with options for modifying their meal to avoid the allergen, such as substituting ingredients or preparing the dish in a dedicated area. *Alert kitchen staff*: Inform kitchen staff about the customer's allergy and the necessary modifications to ensure their safety.

Analyze your core menu and high light the allergies category on your dishes with different type options for type of allergies where they can remove or substitute with non allergies ingredients. Train your servers to ask the guests at the moment of an order if the guest has allergies. Some costumer go in places with cards of different type of allergies is a priority from the guest also to prioritize their health issue needs. Is a sign of respect to others and accept and handle every scenario or situation.

Two significant actions are needed in every restaurant that would help avoid getting complaints when it comes to food allergies: 1-Signs of food allergies next to each menu item should be listed next to the description. Such as N = Nuts. Also, food descriptions should include every single ingredient that makes a dish. 2—Training both service and kitchen staff. The hostess in every restaurant should also have a list of all product ingredients that may cause allergies. If you don't have the above in place and your staff faces an angry customer that wasn't notified about a potential ingredient that causes allergy to them, you will have to apologize , offer compensation including free meal and free transport to a nearby hospital if needed

Guide staff about food allergies how can it effect someone worst to very bad so that making food in such which doesn’t affect someone health and hygiene is key role first we all always try to understand what is happening what there allergies and what works for them and than make such way all good handling complaint knowledge and unknowingly make them change accordingly and just perfect