Module 3 of 6

Allergen & Dietary Safety (Alérgenos y Salud)

Handling allergies, gluten-free, vegan requests, and kitchen coordination.

Asking Proactively & Double-Checking

Server speaks directly to the chef about an allergy before service.

Phrases to keepClick audio icon to listen

“¿Tiene alguna alergia o intolerancia alimentaria?”

Proactive allergen check

“Voy a consultarlo directamente con el chef.”

Safety protocol ('I will check directly with the chef')

“Como es una alergia, la cocina usará una tabla y utensilios completamente aparte.”

Explaining cross-contamination protocol for a true allergy

Suggesting Safe Alternatives

When a dish is not safe for a guest, say so clearly and offer something the kitchen has confirmed is safe. Never offer an alternative before checking it.

Tap to continue

The pattern: 'Este plato contiene [ingrediente], pero la cocina me confirma que [otro plato] es sin [ingrediente].' Example: 'Este plato contiene gluten, pero la cocina me confirma que el risotto es sin gluten.'

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Chef sets out freshly cleaned utensils and a separate clean preparation surface while confirming a dietary order with the server.

Phrases to keepClick audio icon to listen

“Este plato contiene gluten, pero la cocina me confirma que el risotto es sin gluten.”

Offering safe alternatives gracefully

Quick Shift Check

A guest asks if a sauce contains nuts and you aren't sure. What do you do?

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