NSF Allergen Ready

What should happen when a guest advises you that they have an allergy?

Panic and pretend there allergen isn't real

Give them the tablet and show them to the glass onion app, follow the correct allergen cycle

Find a manager and ask them to deal with it

Tell them to choose what they want and you'll tell them if they can have it.

If a guest has an allergy outside of the key 14 allergies, what should you do?

Deal with it the same way as one of the key 14 allergy's.

Tell them that they can't eat here as we don't have the allergen info.

Let a manager know, so they can deal with the allergy

Who should take the allergen dish to the guest?

A manager, ensure they've washed their hands

The server who took their order, ensure they've washed their hands

Once the chef has washed there hands, they should take it

Anyone can take it as long as they have washed there hands

How should the guests allergy/dietary requirement be communicated to the kitchen team?

As long as you processed it through on the order with allergen mods that is enough

Send the order through with allergen mods and then go and personally communicate to the chefs

Tell the chefs you've got an allergy

Put the FOH allergen cycle in the correct order.

Guest makes you aware they have an allergy

Show Guest the online allergen guide on the Brand Website or Glass Onion (only use an up-to-date paper guide if online is not available)

Point out the Food Information Statement

If the guest would like further information this is available in the Kitchen Allergen Guide which gives a breakdown of allergens in each ingredient

Take order and ring through the till. Use allergen warning food mods

Speak to the chef personally to ensure the order is received and understood

When the food is ready check with the kitchen team to ensure the correct meal is taken, it will contain a flag. Deliver dish to the allergen guest

Put the FOH Bar and cocktail allergen service cycle in order

Prepare the Bar for service ensuring all in house ingredients are labelled correctly and all fruit and veg required for cocktails is washed and stored accordingly. E.g. Celery in a sealed container.

Ensure there is a sufficient supply of clean and sanitised shakers, mixers and measures available.

Guest makes you aware they have an allergy, refer the Guest to the online allergen guide or provide the guest with accurate allergy information from the packaging or in-house labels.

Refer the guest to the Food Information Statement on whichever vehicle you are using to provide the allergen information (Glass Onion, Brand Website or Paper) If using the packaging refer the Guest to the online or paper version of the Statement.

Allow the Guest to decide what they would like to order.

Wash your hands and ensure the area is clean and sanitised. Make the cocktail/ drink using clean sanitised equipment ensuring that cross contamination does not occur.

Hand the cocktail/ drink to the Guest safely

NSF Allergen Ready

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