Who should handle allergen-related orders when the manager is unavailable?

The rationale for selecting management personnel to handle allergen-related orders stems from the critical nature of food allergies and the importance of safety in food service. Allergies can lead to severe reactions, and ensuring that orders are prepared safely requires a precise understanding of procedures, cross-contamination risks, and proper communication.

Management personnel are typically trained in the protocols necessary to manage allergen-related situations effectively. They are familiar with the products and ingredients, and they understand the legal and health implications of mishandling allergenic foods. This ensures that the customers receive the safest possible dining experience, particularly those with food allergies.

On the other hand, while the experience of crew members is valuable, not all employees may comprehensively know the intricacies of allergen management. Simply allowing any crew member on duty to handle these orders could lead to unintentional cross-contamination or allergic reactions, compromising customer safety.