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If you’re approaching your customers’ dietary restrictions as a hassle, you’re not just providing a bad customer experience – you’re also not exercising those problem-solving muscles that can turn a challenge into an opportunity.

Servers, this is your chance to skill up with a star instructor.

Odd Duck restaurant manager Jason James shares his expert tips for helping customers with dietary restrictions navigate your menu.

Learn hospitality skills for today’s world, including:

  • How to ask about dietary restrictions
  • Why it’s so important to be informed of customers’ food allergies and preferences
  • What to be mindful of when serving customers with restricted diets


Jason James

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.

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