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10 Things Restaurant Staff Should Never Do

Jacky Hayward | Chef's Blade

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New York Times: Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter. Peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

Amuse-bouches introduce your restaurant to the guest; if their introduction is anaphylactic shock and a trip to the hospital, you can bet they won’t be coming back. And nor will their friends. So know the ingredients of the treat you are serving your guests and use it as an opportunity to get to know their eating needs a bit better. If they do have a seafood or fish allergy, make sure to mention the dishes with fish oil in them that might not seem obvious to the average reader of your menu.

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