Customer Care

Gluten sensitivity/intolerance

- bloating, abdominal pain, diarrhea - not same as celiac disease or gluten allergy

dairy/lactose

- dairy is a category of products that contain cow's milk - The Food Allergen Labeling and Consumer Protection Act requires that products containing milk list it as an ingredient - use the term milk instead of dairy bc that can be confused w/ eggs too - naan bread contains both dairy and eggs

celiac disease

- gluten is the protein found in wheat, rye and barley - immune response that attacks the small intestine - villi get damaged and nutrients cannot be absorbed into diet - only treatment is a strict gluten free diet - intestinal healing may take several years

shellfish

- one of the most common and dangerous - sends people to ER more than any other - shellfish is different than fish - crustacean: shrimp, lobster, crab - mollusks: scallops, oysters, clams, mussels - reactions can affect skin, respiratory tract, gastrointestinal tract and/or cardiovascular system - usually aren't seen until adulthood

peanuts

- one of the most common food allergies - can cause anaphylaxis - peanuts are not the same as tree nuts (walnuts, cashews, almonds) because they grow underground - legume plant family - trace amounts of peanuts can cause an allergic reaction - causal contact such as touching peanuts of peanut butter residue

nuts

- tree nuts is one of the most common food allergies - linked to anaphylaxis: a life-threatening reaction that impairs breathing and sends body into shock - coconut is a fruit - nutmeg is derived from seeds

nightshades

- white potatoes, eggplant, tomatoes, peppers and any spice made from peppers (except for black pepper)

expo protocol

1) verbally confirm w/ the kitchen that the allergy protocol was used for the meal 2) visually inspect the dish, and if necessary use a clean fork to inspect further & make sure dish is free of any cross-contamination ingredients 3) notify manager that food is ready and either them, you, or the original server can take it out 4) when presenting the dish announce the food EXACTLY as ordered and verbally confirm that allergy precautions were taken

kitchen protocol

1) when a ticket comes through with ALLERGY printed on it, you should also be notified by expo 2) the lead in the kitchen will notify the line that there is an allergy order, what the allergy is, use fresh gloves, and make sure that all utensils, cutting boards, plates and ingredients used are clean and unused 3) lead cook will verbally confirm with each line cook that proper precautions have been taken during each step 4) when food is ready, two toothpicks will be placed in the food, and lead will notify expo that the dish is ready

server protocol

1) when greeting table ask if there is anyone who has allergies or special dietary restrictions & make note of it 2) confirm if it is an allergy, be able to assist them w/ any ?s they have, be aware of what they order 3) use ALLERGY button on computer, notify expo, check that allergy protocol was used in the kitchen, visually check the food 4) announce the food exactly as ordered and note that allergy precautions were taken

If you are ever unsure about questions a customer has or ingredients in products

IMMEDIATELY bring in a manager

We attract many guests who

are on a very specific diet, are under doctor care, or have extreme food allergies and/or sensitivities

The difference between a food sensitivity and a food allergy

the body's response - allergy: immune system - sensitivity/intolerance: digestive system