Allergy order protocol
Take an allergy order by table number, read it back, and let the kitchen say whether it can be made safely. Every clean-prep step, the pass and the table get signed with initials and a time while the ticket rides a rail to the guest, and the dishes are checked against your allergen labels. Print flags for the plate and a poster for the kitchen wall.
Help and background Back to the tool
How it works
- 1 Put in the table or ticket number, tap what the guest is allergic to, and add the dishes. No names.
- 2 Read the order back to the guest, word for word, and sign that you did and that the kitchen was told.
- 3 The kitchen says whether it can be made safely. If not, the page gives you the words for the guest.
- 4 If it can, every clean-prep step gets signed with initials and a time as it's done, then the pass and the table.
- 5 Close the order and it joins tonight's list. Print ticket flags for the plate, a poster for the kitchen, or a paper sign-off sheet.
Free. Everything is worked out on this page, nothing goes in a link, and there's no place for a guest's name. Signed out, the order, the sign-offs and tonight's orders stay on this device only while Remember is on. With a free account they're kept in your account instead, so the pass and the floor see the same order, and Today counts the night's orders.
Good to know
- Where do the steps come from?
- From Food Allergy Canada's pages on dining out and avoiding cross-contamination, and its free Think Food Allergy toolkit for restaurants. The list of allergens is Health Canada's priority allergens.
- How does it know what's in a dish?
- If you've made labels with the allergen labels tool, on this device or in your account, the dishes and their ingredients show up here, and an order with a dish that lists the allergen gets flagged. Otherwise it doesn't know, and the kitchen checks every label itself. Either way, the labels and the recipe decide, not this page.
- What if a guest has a reaction?
- Call 9-1-1 and say it's anaphylaxis. If the guest carries epinephrine, Food Allergy Canada says it's used at the first sign: help them follow their own plan. Its page on treating reactions says more. Train your team before a busy night, not during one.
- Is this legal or food-safety advice?
- No. This is guidance, not legal or food-safety advice, and not medical advice, from the sources as read in October 2026. Follow your health unit's rules and your own kitchen's procedures.
Where it fits in a restaurant
Service Seat the book, run the tickets, and handle every allergy the same way.
Its work comes from
A hand-off only moves when you press it, and never through a link: signed in, the next tool reads your account's book; signed out, it waits in this browser until the next tool picks it up.
Service
More for this part of the day
Reservation book and table plan
Take bookings by party size and see the night as tables against the clock. Ask whether you can fit six at 7:30 and get the nearest table and time that works. Bookings are seated at the table that fits best, walk-ins are quoted an honest wait, and the day sheet prints with every allergy flagged.
Save it: your tables and every booking, in your account
Floor plan and table map
Put in the room and its doors, then drag the tables in, chairs and all. Every seat is counted by section, tables that bump into each other or block a door are flagged, and the way in from the entrance to your accessible table is checked at the width you set. Keep a layout for every event and print the map for the crew.
Save it: your room and its layouts
Kitchen ticket screen
Send tickets from the counter or a server's phone to a screen in the kitchen, with a timer on each that turns amber, then red, against the minutes each dish should take. Split it by station, see what's all day, 86 a dish everywhere at once, and tap a ticket out. The report says which dishes run slow, and when.
Save it: your menu and every ticket for 100 days, in your account
Specials board builder
Tell it what needs using up. It suggests specials made from your price book, costs every plate, prices each one at the food cost you aim for, works out how many plates clear the walk-in, and writes the board.
Save it: the specials you keep, as dishes in your account
Split bill
Split a table's bill evenly, by item or by seat, with each share's own tax and tip and cash rounded to the nearest 5 cents. Tap who had what on the table, take the payments one by one, and print a slip for each person.
Save it: your province, tip and how tables usually split