Guests wanting a customised dish and meeting their unique culinary demands - - The hospitality world is unique and all about making Guests feel wow with the memorable and long lasting experiences that they can talk about with their families and friends. - A book was published called as 'Unreasonable Hospitality' where three Guests were dining in and showed their dissatisfaction of not trying the hotdog being in New York and the Manager happened to listen to it and the next moment the manager rushed to the nearby market and brought the hotdog sliced in three equal pieces and served in the upscaled fine dining restaurant. Obviously the Guests were shocked and surprised with this Proactively innovative and creative Gesture.

To meet a guest’s request for a customized dish, start by listening carefully to their specific preferences, dietary restrictions, or desired modifications. Engage with them to understand the flavor profiles or ingredients they enjoy. Consult with your kitchen team to assess whether the customization can be executed without compromising quality or operations. Be transparent with the guest if certain changes aren't possible and offer suitable alternatives or creative adjustments. Maintain open communication throughout, ensuring the guest feels valued and understood. By combining flexibility, creativity, and collaboration with your team, you can deliver a personalized dining experience that exceeds expectations.

I have always trained the FOH team to listen and then confer with the kitchen. We have always tried to please our customer without putting any more stress on the kitchen. The kitchen needs to be prepared for customer requests as long as its on the menu we can change it.

When faced with a guest wanting a customized dish, I first listen carefully to their dietary needs and preferences, especially regarding gluten-free options. I then consult with the kitchen team to ensure we can safely prepare the dish using gluten-free ingredients. I also offer suggestions based on our menu that can be adapted to meet their requirements while ensuring the dish is flavorful and satisfying. By prioritizing communication and collaboration, I ensure that the guest receives a delicious and safe dining experience.

Two key factors: FOH employee listens and understands what the guest is asking for as well as if the kitchen can accomodate. This is important so the FOH employee can set proper expectations for the guest. Second FOB consults with BOH to communicate guest needs and ingredient availability. BOH employee understands the modifications being requested and makes unique dish accordingly. These two lines of communication increase the likelihood the modified dish is made correctly.