What is the first step in handling food allergies in a restaurant?

The initial step in effectively managing food allergies in a restaurant setting is to check orders for allergens. This proactive approach is essential for ensuring the safety of customers who may have specific dietary restrictions or sensitivities. By thoroughly reviewing orders, staff can identify any ingredients that could trigger an allergic reaction and take appropriate measures to accommodate the customer, whether that's modifying a dish or preparing the food in a separate, allergy-safe environment.

This practice not only protects guest health but also demonstrates a restaurant's commitment to customer safety and satisfaction. Checking for allergens allows for clear communication within the kitchen and ensures that all team members are aware of the necessary precautions regarding food allergens. This reduces the likelihood of cross-contamination and miscommunication, which are critical in maintaining a safe dining experience for those with allergies.