How should you enter a guest's dietary restriction into the POS and communicate it to the kitchen?

• A. Flag the allergen in the order, add a note for the kitchen, and verbally confirm with the kitchen.
• B. Write a note on a sticky and hand it to the server.
• C. Tell the guest to remind the kitchen.
• D. Ignore the restriction if it's minor.

Answer: (A)

Clear communication about dietary restrictions starts with entering and flagging the information where the order lives, and then making the kitchen aware in a reliable, verifiable way. In practice, you should flag the allergen in the order in the POS so it stands out and is visible to the kitchen staff, add a specific note for the kitchen with any details (what is restricted, any substitutes or preparation instructions, and whether separate utensils or cookware are needed), and then verbally confirm the restriction with the kitchen to close the communication loop. This approach creates a lasting, auditable cue in the system and a shared understanding with the cooks, reducing the chance of cross-contact and ensuring the guest’s needs are met.

Notes like writing a sticky? They can fall away or get overlooked, and aren’t tied to the actual order in the system, so they’re not reliable. Telling the guest to remind the kitchen puts responsibility on the guest and leaves room for miscommunication. Ignoring the restriction, even if it seems minor, risks the guest’s safety and trust.