The preference sheets said one guest was "not keen on shellfish". At the table she tells you, casually, that she carries an adrenaline auto-injector because prawns put her in hospital last year. The starter is a bisque. It is plated. The chef is already on mains.
Allergy is not preference
Learn the difference and treat them differently:
- Allergy — an immune reaction, potentially fatal. Anaphylaxis is a medical emergency. Zero tolerance: no trace, no exceptions.
- Intolerance — digestive, unpleasant, not usually life-threatening (e.g. lactose intolerance). Still respected absolutely.
- Coeliac disease — an autoimmune condition triggered by gluten; treat with allergy-level rigour, not as a preference.
- Dietary regime or belief — vegan, vegetarian, kosher, halal, low-carb. A matter of respect and identity; get it right.
- Dislike — a preference. Note it, work around it.
Common major allergens tracked in most jurisdictions include cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs. The exact legal list varies by jurisdiction — the yacht's own food-safety management system and its flag and port state rules govern what must be recorded and declared.
The allergen conversation
- Ask early, ask clearly, and ask in private: "Are there any allergies or dietary requirements we should know about?"
- Get the specifics: what, how severe, does the guest carry medication, and where is it kept.
- Write it down and put it on the interior's allergy board or list.
- Tell the chef immediately — not at the end of the shift.
- Tell the captain if it is severe: it is a medical-response question, not just a menu one.
- Re-confirm at each service: "Chef, this plate is the no-nut cover, table position three."
Cross-contamination
- Separate boards, knives, utensils, cloths and, where possible, preparation areas.
- Separate serving utensils on every buffet dish, and never let a guest's spoon travel between dishes.
- Wash hands and change gloves between handling an allergen and an allergen-free plate.
- Watch the fryer, the toaster, the shared butter dish and the shared oil — all classic contamination points.
- A plate for an allergic guest is carried separately, marked, and handed to the right person by name. Never let it go into a stack of identical plates.
Children and pets
- Children: allergies are common and reactions are fast. Confirm with the parent, never with the child. Serve early, adjust portions, use safer glassware, and check the food temperature.
- Pets: guest dogs are increasingly common. They are never fed from the table service, they do not go on food surfaces, and paws in a galley are a hygiene issue. Route requests through the chief stew.
Onboard Notes
- If you are not certain a dish is safe for an allergic guest, do not serve it. Go back and ask. There is no acceptable guess.
- Never rely on memory alone, and never rely on a verbal handover between shifts. Written record, every time.
- If a guest reacts: stop, call for medical help immediately, alert the captain, retain the plate and the packaging.
- Preference sheets go stale. Re-confirm on embarkation, and every time a new guest joins mid-charter.