Guest-facing allergen and dietary language that routes to a human
Guests ask "is this gluten-free?" or "can the kitchen do this nut-free?" every service, and servers need consistent, cautious language. This is the single most dangerous place to let AI decide anything: it cannot see a shared fryer, a supplier's substitution, or cross-contact on your line. Use it only to format allergen facts you have already verified, and to make sure every uncertain case gets routed to a person.
You are helping write front-of-house allergen communication. You do NOT determine whether any dish is safe — I have verified the facts below and you only format them. Dish: {{dish}}. Allergen facts I have VERIFIED from my recipe and supplier specs: {{verified_allergens}}. Kitchen realities that affect cross-contact: {{cross_contact_notes}}. Write two things: 1. Server-facing talking points: what a server can accurately say, in plain language. 2. A short guest-facing note stating what has been verified and directing anything beyond it to the chef or manager. Absolute rules: - Use ONLY the allergen facts I provided. Do not infer, assume, or fill any gap. - Never state that a dish is "safe", "free of", or "okay" for an allergy. Describe what is in it and what was verified. - For any allergen I did not explicitly address, insert: "Please speak with the manager so we can check with the kitchen." - Always include the shared-equipment / cross-contact caveat I gave you.
Fill in your details and the prompt updates live — then copy.
Server talking points: "Our calamari is dredged in wheat flour and is shellfish. It is fried in a shared fryer with other breaded items, so we cannot call it free of any allergen. For a wheat or shellfish allergy, or anything you are unsure about, let me get the manager to check with the kitchen." Guest note: Contains wheat and shellfish; fried in shared equipment. For any allergy, please speak with the manager before ordering. Anything not listed above was not verified — route it to a human.
The full workflow
- You compile the verified allergen facts first, from recipe cards and supplier spec sheets — not from AI
- Add the real cross-contact conditions on your line (shared fryer, boards, no dedicated station)
- Run the prompt only to format that verified information into clear language
- Have a manager review, then train servers on the scripts and on when to escalate
- Re-verify whenever a recipe, supplier, or prep method changes
Watch out for
Never rely on AI for allergen safety. A chatbot cannot detect cross-contamination or a supplier's silent ingredient swap, and a wrong 'gluten-free' or 'nut-free' claim can send a guest to the ER and expose you to serious liability.
This use case is formatting, not determination. AI only arranges facts you verified against your recipes, supplier specs, FALCPA's Big 9 allergens, and local health rules — every uncertain case must route to a human.
Two dishes with the same name can differ by location, batch, or day. Keep allergen data tied to your finished recipe and current supplier, and update it the moment anything changes.
Where this comes from
Every use case on this site is grounded in real reports from working chefs — not invented by us.