How should you handle an onion allergy when the customer requests a burger modification?

• A. Proceed with onions as requested.
• B. Ignore the allergy information.
• C. Tell customer to remove onions themselves.
• D. Verify ingredients, confirm modifications with kitchen, and avoid onions.

Answer: (D)

When a customer has an onion allergy, the priority is prevention by confirming exactly what goes into the burger and how it will be prepared. Start by checking every ingredient—bun, patty, sauces, seasonings, and toppings—to ensure onions aren’t included. Then confirm with the kitchen that the modification will be carried out, that no onions will be added, and that prep areas and utensils won’t carry onion residue to avoid cross-contact. This approach protects the customer from a reaction and shows careful, safety-minded service. Proceeding with onions, ignoring the allergy, or telling the customer to remove onions themselves would fail to prevent exposure or rely on the customer to manage safety.