Food allergies and dietary restrictions have become so common that restaurants can’t afford to ignore them anymore.
Diners want to feel confident their health will be in safe hands when they eat out at a venue, and while they certainly have a responsibility to let you know what they can and can’t eat, things can very easily be missed if a set procedure isn’t in place.
In our latest course, Jason James explores how servers should cater to customers with special diets.
That includes asking them, upfront, if they have any special dietary needs, adequately explaining what ingredients they can expect to find in each dish, and communicating with the kitchen, so dishes are prepared in the proper manner.
Jason also outlines the most common food allergies and dietary preferences – from veganism to Celiac Disease – so you and your fellow staff can get a solid grasp on the differences.
Jason James is the general manager of Odd Duck in Austin, a restaurant that is diligent about how it accommodates allergies and diet restrictions. Servers, reservationists and hosts are all trained to ask about customer diets, and it’s paid off, giving the restaurant a loyal retinue of customers and a glowing reputation within the industry.
Learn how Odd Duck does it by watching this short series of video lessons. And show your customers how much you value their health.
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