The Pass

The PassAllergen Essentials

Allergen Essentials

Guide · Front of house · Read in about 6 minutes · Reviewed 9 Oct 2026

An allergy is not a preference. One missed message can put a guest in hospital. This is the habit to build, every table, every time.

Read this first. This is general guidance written by a front-of-house professional. It does not replace your venue's allergen training, its allergen matrix, its HACCP plan or local regulations. In the UAE, check Dubai Municipality's current food safety requirements and your venue's own procedures, and always follow them over anything here.

The Five Moments

  1. Ask Every Table

    "Before I take your order, does anyone at the table have any allergies or dietary requirements?" Ask before menus are discussed, and again when someone joins the table late.

  2. Listen, Then Clarify

    Ask what the allergy is, how severe it is, and whether traces or shared equipment are a problem. Never guess, never reassure from memory. "Let me check that with the chef for you" is always the right answer.

  3. Record It Where It Can't Be Missed

    Write it on the order against the guest's seat number, flag it in the POS, and tell the kitchen verbally as well. A ticket alone is not enough.

  4. Check Every Component

    Sauces, garnishes, oils, dressings, bread, butter, crumbs and the dessert cart. Use the allergen matrix and confirm with the chef on the day; recipes and suppliers change.

  5. Deliver It by Hand, and Say It

    The person who took the order, or a manager, carries the dish to the right seat separately and confirms it: "This is your dish, prepared without sesame." Then check back.

The Fourteen to Know

Many international hotel groups train against the fourteen major allergens used in UK and EU food law. Your venue may use its own list; learn that one first.

Celery Cereals with gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Tree nuts Peanuts Sesame Soya Sulphites

Hidden Sources in Asian Cuisine

These are the ones that catch teams out because the dish does not look like it contains them.

  • Soy sauce is usually brewed with wheat. "No soy" and "no gluten" are both affected.
  • Dashi is usually made with fish, so miso soup and many "vegetable" dishes contain fish.
  • Oyster sauce and XO sauce contain molluscs, and XO also contains dried shrimp.
  • Fish sauce appears in dressings, marinades and dipping sauces.
  • Sesame oil and sesame seeds are used as finishes, so they may not be listed in a dish description.
  • Peanuts and peanut oil may be in sauces, dressings or the fryer.
  • Hoisin, doubanjiang and many pastes often contain wheat and soy.
  • Batters and dumpling wrappers are usually wheat-based; some contain egg.
  • Shared fryers, woks and steamers can transfer allergens between dishes.

If a Guest Reacts

  • Stay with the guest and call a manager immediately. Do not leave them alone.
  • Follow your venue's emergency procedure. In the UAE, the ambulance number is 998.
  • If the guest carries an adrenaline auto-injector, they or a trained first aider can use it as directed.
  • Keep the dish and the ticket. The kitchen and management will need them.

The rule that covers everything. If you are not certain, the answer is no until the chef has confirmed it. Guests remember the server who checked; they never forget the one who guessed.