Keeping up with all the emerging diet trends is a challenge, we know. But as a server, it’s so important to have a good grasp of the most common food allergies and dietary choices. Many of your customers will be navigating your menu with this in mind, and if you’re not conscientious about it, you could make a customer very sick – or very angry!
Restaurant manager Jason James outlines the dietary restrictions he comes across most often at Odd Duck Restaurant in Austin, and explains how his team navigates these specific diets.
Learn hospitality skills for today’s world, including:
- The specifications of vegan, vegetarian, pescatarian, dairy free, gluten free, celiac and nut free diets
- What cross-contamination is and why you need to be careful about it
- How to prepare yourself to navigate a menu for dietary restrictions
- How to ask customers the right questions about dietary restrictions
Servers and managers, up your game with this expert advice.
Jason James is a partner and general manager at Austin’s farm-to-table restaurant Odd Duck, where he looks after all aspects of service and is in charge of the restaurant’s front of house team.