How should you handle a gluten-free request?

• A. Ignore the gluten-free request and serve as normal.
• B. Ask the guest to choose a different dish without notifying the kitchen.
• C. Notify the kitchen and hope for no cross-contact.
• D. Notify the kitchen, confirm no gluten ingredients and cross-contact, and plate accordingly.

Answer: (D)

When a guest requests a gluten-free option, the starting move is to involve the kitchen and verify everything before the dish reaches the table. This means telling the kitchen about the request and confirming there are no gluten-containing ingredients in the dish, including hidden gluten in sauces, gravies, spice blends, marinades, and any pre-made toppings. It also means confirming there will be no cross-contact—no shared utensils, prep surfaces, grills, fryers, or toasters that could transfer gluten to the plate. If any risk exists, work with the kitchen to use clean utensils, separate prep areas, and, if needed, dedicated cookware or equipment, and to plate the dish on a clean plate with any gluten-free substitutions clearly handled.

Clear communication with the guest is important too—confirm any substitutions or modifications and reassure them that precautions have been taken. This approach protects the guest’s safety and helps build trust.

Other approaches fall short because they either ignore the request, fail to alert the kitchen, or rely on hope that cross-contact won’t happen, which isn’t reliable for someone with gluten sensitivity or celiac disease.