Guide

Eating out with a food allergy: the chef card and three habits

A printable chef card and a few simple habits that make eating out with a food allergy far safer.

Eating out is where a lot of allergic reactions happen, usually because a message got lost between the table and the kitchen. A small amount of preparation removes most of the risk.

Carry a chef card

A chef card is a small printed note you hand over with your order. It states your allergen plainly and asks the kitchen to avoid cross-contact. A simple version reads: “I have an allergy to ____________. Even a trace can make me ill. Please make sure my meal, and the surfaces and utensils used to prepare it, are free from it with no cross-contact. Thank you. (Table: ____)” Print a few, keep them in your wallet, and ask for the card back with your meal.

Three habits that help

First, time it well - the first hour of service means a cleaner kitchen and sharper staff. Second, tell the server and ask them to tell the kitchen, then confirm the message landed when the food arrives. Third, trust your instincts: if an answer is vague or rushed, ask for the manager, and be willing to choose something else or leave.

Build relationships

When a restaurant gets it right, tell them and go back. A place that knows you and your allergy is far safer than a new one every time.

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Common questions

What should a chef card say?

Your allergen, that even a trace can make you ill, and a clear request that your meal and the surfaces and utensils used to prepare it are free from it with no cross-contact. Leave a space for the table number.

When is the safest time to eat out?

The first hour of a service period. The kitchen is cleaner, the staff are fresher and more attentive, and there is more time to prepare your meal carefully.

Written and reviewed by the Food Allergy Lab editorial team.

A note on this content. The Food Allergy Lab publishes general educational information, not medical advice. If you have or suspect a food allergy, speak to a GP, allergist or dietitian. Recipes and labels change without notice, so always check the ingredients on the product itself.