A ticket comes in marked as a severe shellfish allergy on a busy night. Walk me through how you handle it.

What the interviewer is looking for

• This question tests food safety and sanitation. Cites correct holding temperatures, labeling and dating, first in first out rotation, preventing cross-contamination, and handling allergen orders separately.
• Strong answers: Stopping to read it carefully, using clean tools and pans, washing hands and changing gloves, isolating the dish, and confirming with the chef or expeditor.
• Likely follow-up: What would you do if you were not sure an ingredient was safe?

Another way it may be asked: In the middle of a rush you get an allergy order. What do you do differently?

A structure to follow: Answer, explain, example, limits

1. Step 1

   Answer

   Give your direct answer in the first sentence so the interviewer knows where you are going.

2. Step 2

   Explain

   Say how it works or why you would do it that way, in plain words before jargon.

3. Step 3

   Example

   Anchor it in something you have actually done or seen, with the detail that shows hands-on experience.

4. Step 4

   Limits

   Say when your approach would not be the right one. It shows judgement.

This is guidance on shape, not a script. Use your own real experience and facts; never invent details to fill a gap. See the STAR guide and answer frameworks.

Common slips

• Reciting a definition without showing you have applied it.
• Using terms you cannot explain if asked a level deeper.
• Claiming experience beyond what you can discuss in detail.

How to practise it

Say the answer in 90 seconds, then answer the follow-up as if it were a new question.

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