Deck 6: Allergies Intolerances: Policies

Question 1

When is communication between the service staff and a guest with food allergy important?

A)When the guest has a serious allergy.
B)If the guest insists on an allergen-free meal.
C)Always.
D)Communication between the service staff and guests is not important.

Answer 1

Always.

Question 2

It is essential for front of house staff to know the ingredients in all menu items. Which of the following are appropriate ways to communicate this information to a guest?

A)Every server makes it up as they go.
B)By listing them vocally.
C)Showing food labels.
D)Answers B and C.

Answer 2

Answers B and C.

Question 3

Who in the operation needs to understand the policies and procedures for guests with food allergies?

A)Management.
B)Servers and hosts.
C)Chef.
D)All employees.

Answer 3

All employees.

Question 4

When do a guest's food allergies become a priority?

A)Before a guest even walks through the door.
B)The moment a guest identifies they have a food allergy.
C)The moment a guest places an allergen special order.
D)As their order is being prepared on identifying plates.

Question 5

Which of the following is the best way to serve guests with food allergies?

A)Special menus based on common food allergies.
B)Menus that include visual markers identifying common food allergies.
C)Charts that show which allergens are in each menu item.
D)All of the above.

Question 6

Why is it important to tailor menus to guests with food allergies?

A)It is not important to tailor menus to guests with food allergies.
B)So you don't have to answer allergy questions about the menu.
C)So that guests are fully informed and served safely.
D)Because it makes the menu more colorful.

Question 7

Each server should create their own policies on serving guests with food allergies based on what works best for them.

Question 8

Select the best answer. When a restaurant has a "secret recipe" food item, the server should:

A)Simply inform the guest that a list of ingredients for that item is unavailable.
B)Refuse to disclose potential allergens in that item.
C)List any allergen ingredients.
D)Reveal the entire recipe and ingredient list.

Question 9

Before seating a guest with a food allergy, a server should:

A)Always ask them if they are having a nice day.
B)Take notes on their specific allergies for the chef.
C)Use hand sanitizer.
D)Clean their table again.

Question 10

When seating guests with food allergies extra precautions are needed; for example:

A)Letting guests know their table has been cleaned and sanitized again.
B)Replacing menus and utensils.
C)All of the above.
D)None of the above.

Question 11

When should laminated menus be cleaned?

A)When an employee notices they are looking dirty.
B)Since they are laminated, they don't need to be cleaned.
C)Before each new guest uses one.
D)On a regular basis and when requested.