Should staff ask every table about allergies?

Yes. Many guests do not mention allergies unless asked, particularly if they are unsure of the language.

Can a waiter remove an allergen from a dish?

Only the kitchen can decide whether a dish can be adapted safely. Removing a garnish may not remove the allergen if it is in a sauce or base.

How should allergies be marked on tickets?

Prominently and consistently, ideally using a POS allergy function, and confirmed verbally with the kitchen for severe allergies.

What if the kitchen can't guarantee a dish is safe?

Tell the guest honestly and suggest dishes that are suitable. Never say a dish 'should be fine'.

What is an allergy chef card?

A card many allergic travellers carry that explains their allergy in the local language. Read it, show it to the chef and use it to confirm the order.

Should the chef speak to the guest?

For severe or complex allergies, a short conversation between the chef and the guest is often the best way to agree a safe dish.

How to take an allergy order: a step-by-step routine for restaurant staff

By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026

The short answer

To take an allergy order safely, ask every table about allergies when taking the order, listen to the exact allergy, check the written allergen record for each dish with the guest, confirm with the kitchen when in doubt, mark the allergy clearly on the order, make sure the kitchen acknowledges it, and check the dish against the order when serving. Never guess, and say honestly when the kitchen cannot make a dish safely.

Step 1: Ask

Ask every table, not just guests who look worried: 'Does anyone have any allergies or dietary requirements I should know about?' Many guests do not mention allergies unless asked, especially tourists unsure of the language. Ask before the order is taken, so the guest can choose with the information.

Step 2: Listen and clarify

Write down the exact allergy. If the guest says 'nuts', ask whether peanuts are included and whether any specific nuts are a problem. If they say 'shellfish', ask whether that means prawns, mussels or both. If they say 'gluten', ask whether they have coeliac disease, which affects how strict cross-contact controls need to be. Treat 'intolerance' and 'allergy' the same way.

Step 3: Check the record together

Open the allergen record for the dishes the guest is considering, ideally together with them. On a digital menu, the guest may already have checked it on their phone. Point out dishes that do not contain the allergen, and mention cross-contact risks such as shared fryers. Never answer from memory: recipes and suppliers change.

Step 4: Confirm with the kitchen

If there is any doubt, or the guest asks for a dish to be adapted, check with the chef before confirming. Adaptations are where errors happen: removing a garnish is not enough if the sauce also contains the allergen. The chef decides whether the dish can be made safely.

Step 5: Mark the order clearly

Write the allergy on the ticket in a consistent, prominent way, such as 'ALLERGY: SESAME' at the top.
Use the POS allergy button or modifier if your system has one, not just a free-text note.
Tell the kitchen verbally as well, for anything severe.
Make sure the chef acknowledges the allergy order.

Step 6: Serve and check

When the dish leaves the pass, the person serving checks it against the ticket: right dish, right adaptation, no garnish added by habit. Some restaurants use a coloured pick or plate for allergy dishes, and the chef or manager delivers them personally. Serve the allergy dish separately rather than reaching across other plates.

What to say when unsure

If the kitchen cannot guarantee a dish is free from an allergen, say so plainly: 'I'm sorry, we can't make that dish safely for a sesame allergy because the bread is made with sesame and handled in the same area. These dishes are suitable…' Guests with allergies prefer honesty to reassurance. Never say 'it should be fine'.

Phrases to use and avoid
Avoid	Say instead
'It should be fine.'	'Let me check the allergen record and confirm with the chef.'
'There's only a little.'	'This dish contains milk, so it isn't suitable.'
'I think it's nut-free.'	'Our record shows no nuts, but the dessert kitchen uses nuts. Would you like other options?'
'We'll just leave it off.'	'I'll ask the chef whether the dish can be made without it safely.'

Language barriers

With tourists, the allergy conversation may happen across a language barrier. Do not rely on gestures or a few shared words. Show the guest the allergen information in their own language, on a digital menu or a translated card, and ask them to point to the allergen. Many allergic travellers carry a 'chef card' explaining their allergy in the local language; read it carefully and show it to the kitchen.

Sources

This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.