How to Handle Customer Allergies in Food Service

What should you do if a customer tells you they have a shellfish allergy?

- Inform them after you have started making their chicken tempura roll

Answer:

If a customer with a shellfish allergy informs you after you have started making their chicken tempura roll, you should stop making the roll, inform the customer, and provide an alternative dish.

Food allergies are a serious concern in the food service industry, and it is essential to handle them with care and attention. When a customer reveals they have a shellfish allergy, it is important to take immediate action to prevent any cross-contamination and ensure their safety.

If the customer informs you about their allergy after you have already started preparing their food, such as a chicken tempura roll, stop making the dish immediately. Inform the customer about the situation and the potential risk of cross-contamination with shellfish.

To address the situation effectively, offer the customer an alternative dish that does not contain any shellfish. This demonstrates your commitment to their well-being and shows that you take their allergy seriously. Remember to handle the situation calmly and professionally to provide the best possible experience for the customer.