What should you do if a customer is unable to eat spicy items?

• A. Offer spicy alternatives and encourage trying them anyway
• B. Offer non-spicy alternatives and check ingredients to avoid cross-contact, if needed
• C. Ignore the restriction and proceed as normal
• D. Refer them to another restaurant

Answer: (C)

Accommodating dietary restrictions with practical options and safety checks is the essential approach. When a customer can’t eat spicy items, the best path is to offer non-spicy alternatives and verify ingredients to avoid cross-contact if needed. Start by listening to what they can and cannot have, then present non-spicy menu choices or customize items by removing or omitting the spicy components. If there’s any risk of cross-contact or allergy, confirm the exact ingredients and coordinate with the kitchen to use clean utensils and separate prep if required. This approach shows respect for the customer’s needs and protects their safety, rather than pushing spicy items, ignoring restrictions, or redirecting them elsewhere.