- Server takes the order
- Clarify: “Which food(s) cause the reaction? How severe? Is cross-contact okay?”
- Offer safe options; involve a manager if needed.
- Mark the ticket clearly (ALL CAPS) and alert the chef.
- Chef sets up a clean station
- Wash hands, change gloves, clean → rinse → sanitize surfaces, use clean pan/tools, separate space.
- Use safe ingredients verified against the Allergen Matrix/specs.
- Cook and plate separately
- Cover during transport to the pass; no garnishes that might be risky.
- Manager/chef confirms at the pass
- “Allergen order for Table 10: SESAME-FREE, prepared on clean equipment.”
- Server delivers and reconfirms
- “This is your sesame-free salmon prepared separately.”
- Document (optional but recommended): time, allergen, dish, staff initials.
- If a reaction occurs: follow the Emergency plan.
Read next: Quick Substitution Ideas (When Allowed by the Guest)