Your customers point of contact are your Front of House staff. It is these staff who will be asked questions regarding potential allergens in your dishes so important they are knowledgeable and trained.

  • Deal with all customer allergen queries calmly and correctly. Never “blag” an answer. If unsure, ask the chef.
  • Allergy, intolerance or preference? Never make an assumption. If gluten free is ordered, gluten free must be served.
  • Inform Front of House if any ingredients are changed in any dish – keep them up to date

Alert – Never presume – a life could be at stake

Food Fact – Gluten can cause damage in doses as low as 20ppm (1 breadcrumb)