When you note that over 170 different foods have been reported to cause allergic reactions, you can safely assume that dealing with food allergies and dietary restrictions is going to be a big part of your job as a server. When you add unique diet choices to that, it becomes clear that you’re best off mastering how to navigate your menu for restricted diets.
Restaurant manager Jason James shares how Odd Duck approaches restricted diets, and why this has given the restaurant a distinct advantage.
Learn hospitality skills for today’s world, including:
- Why it’s important to ask customers about food allergies and dietary choices
- Tips for preparing yourself to deal with these restrictions
- How catering for restricted diets can develop possibilities for your restaurant
Servers and managers, skill up with pointers from an expert!
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.