Food Allergies: A Responsible Approach

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None of these are a good way to end a meal.

I have one hard and fast rule when it comes to waiting tables.  No one dies on my watch.  I have had several guests leave the restaurant in an ambulance, but none of them have died.  It is a simple thing, but it helps me sleep better at night.  I may not be changing the world with this rule, but I cannot imagine the guilt of breaking it.

This is why I am particularly careful about food allergies.  Knowledge of food allergies is the most basic tool  a server has to prevent guests from facing life-threatening reactions in their restaurants.  This is too often treated lightly.  I once heard a surgeon say that the only minor surgery is the one someone else is having.  The same can be said of food allergies.  While it may not seem important to every guest, the difference between a peanut and a tree nut can be the difference between an enjoyable meal and a trip to the emergency room for some of your guests.

Read the full post at Foodie Knowledge

Understanding Restaurants: The Other Perspectives

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Servers are required to constantly juggle multiple priorities on a minute-by-minute basis.  Continually reevaluating what is the most urgent guest need and how to address other needs efficiently to prevent anticipatable needs from becoming urgent.  Our guests, managers, and co-workers determine our priorities.  All three of these groups have no problems speaking up and letting us know what their needs are.  Trying to find the best way to accommodate all of these needs is the mark of a great server.

Beyond the immediate needs, we too often fail to understand the competing priorities of our guests, managers, and corporations.  Each of these groups has very different priorities than a server.  Each of these groups also has the distinct ability to drive us crazy.  Their priorities are different than ours.  Only by understanding each group’s priorities can we find a way to meet their objectives and try to have them meet ours.

Read the full post at The Manager’s Office

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