Ensure that your menu communicates to the customers effectively by listing the ingredients that make up a dish backed with sound product knowledge by the touch point employees, this is attainable through constant training and briefings before service commence. Observe HACCP in your operations.

Food Safety and Allergy Awareness Ensuring food safety starts with understanding ingredients and cooking methods. Staff must identify allergens like nuts, gluten, and dairy, and avoid cross-contamination by using separate utensils and surfaces. Maintaining hygiene is crucial. Clean kitchen tools, proper storage, and staff hygiene practices like handwashing help prevent contamination. Customer awareness is vital. Menus should highlight allergens, and staff should ask diners about dietary restrictions. Encouraging open communication ensures customer safety. By focusing on knowledge, hygiene, and customer communication, restaurants can provide safe dining experiences while protecting their guests’ health and earning trust.

I would notify the BOH of the allergy concern. Then I would clean and sanitize the work station and all of the items that would potentially come into contact with the customers food prior to preparing it myself . I would also adhere to the standard culinary ethics pertaining to safety.

All the ingredients of each dish are written on the menu, so that customers know what they will be eating. Front & back of house team are trained to listen to and ask about customers ' preference or ingredients they are not able to have, before finalising the order. Prevention is the best cure. Mistakes can cost a life.

Right now the only thing that comes out from my Mind is LAST, L- listening A- apology S - solve and T for thanking. Working in hospitality industry is completely different than any other business. In such working environment we meet and service various guest with different preferences/ allergies For me to handle such senario is first thing following the LAST service stand followed by making sure guest is taken well care offering alternative options or surprising the guest with special food in the middle of the service . In the end interaction is the key to maintain exceptional service in order to make sure guest is taken well care and happy with the food service.

Food allergies are the one where certain people are have adverse effects or reactions due to some of the ingredients in their food My take on the food allergens is , we need the have a good knowledge of all the ingredients that goes into a dish and its impact on the final dish Display of the allergens for customers reference before they decide a dish for ordering Proper training to the serving and production team on allergens and it’s impact And if there is any customer complain.As mentioned by other knowledgeable fellow friend are quite relevant As food allergy can be serious So prompt actions must be taken by controlling the after effects of consuming an allergic food . And focus on communication to customer and staff on it.

I agree that the most important thing about a complaint is an apology especially where health safety is a concern and statistically it is proven that what customers mostly need is an acknowledgement of their feelings. If the menu can't list all details of a 20 ingredient dish we can make sure the FOH clearly communicates at the beginning of every order to find allergies or any dietary restriction. If there are any there should be highlighted instructions reaching BOH & all safety measurements to ensure the food is modified to customer satisfaction. We are in the business of providing hospitality so If possible while offering solutions try and listen to what the guest wants and make them a part of the solution to feel heard.

The most important thing in managing food allergies is keeping the allergy chart updated both in the front of house and back of house. Since many allergies are not encountered frequently, educating the team during briefings is crucial. A knowledgeable team is the key to successfully handling every situation. Whenever possible, the Manager on Duty (MOD) or Person in Charge (PIC) should take orders from guests with allergies, ensuring the right questions are asked and answered. Additionally, providing an informative, easy-to-read chart for guests to review can make a big difference—visual aids are often more effective for understanding than verbal explanations alone.

Having myself food allergies and a understanding of how the kitchen works. Should always be made clear to the customer we try to prevent cross contamination happening but in cases it can happen, which in turn gives the customer a chance to change their mind or take the chance. If by mistake ( which has happened to me) that the customer gets served food with their allergen on the plate, don't argue apologise and make sure the kitchen makes a complete new dish. Give the customer that dish for free as you could of killed the customer in worse case. Make sure your menu card states all allergens. Never argue with the customer.

All the ingredients of each dish are written on the menu, & also added a special note if anyone have allergy on specific dish , please avoid & check ingredience each of dish before order, so that customers know what they will be eating. Front & back of house team are trained to listen & place order as per client. If accidently observe some allergy issue, I will give them first aid & then send to nearest hospital for further check up.