"""
Handling dietary restrictions, allergies, and special accommodation protocols.
"""

title: str = "Dietary Restrictions and Allergy Protocols"

content: str = """
Managing dietary restrictions requires both knowledge and systematic communication.
Mistakes can cause serious health consequences and destroy guest trust. Treat
every restriction with full seriousness, regardless of how minor it may appear.

**Common Dietary Categories**

- **Allergies**: True immune responses (nuts, shellfish, dairy, gluten, eggs, soy,
  fish, sesame). These can be life-threatening and require complete avoidance
  with cross-contamination prevention.

- **Intolerances**: Digestive sensitivities (lactose, gluten sensitivity without
  celiac, certain FODMAPs). Uncomfortable but not life-threatening; still
  warrant careful accommodation.

- **Religious/Philosophical**: Halal, kosher, Hindu (no beef), Jain (strict
  vegetarianism), veganism. May involve preparation method requirements.

- **Medical/Lifestyle**: Diabetes (sugar awareness), low-sodium, keto, pregnancy
  restrictions (certain fish, unpasteurized cheeses).

**The ALLERGY Protocol**

When a guest mentions any dietary restriction:

1. **Acknowledge**: Confirm you heard and understood the restriction. Do not
dismiss or minimize. "I understand you have a severe shellfish allergy."

2. **Listen**: Ask clarifying questions. Severity? Cross-contamination concerns?
Anaphylaxis risk?

3. **Log**: Note the restriction in the reservation system and alert the kitchen
immediately via the established communication channel (ticket flag, verbal alert
to expeditor).

4. **Elaborate**: Review the menu for items that definitely conflict and those
that can be modified. Offer alternatives without making the guest solve the problem.

5. **Remind**: Kitchen staff should be reminded at order firing. Double-check
plates before they leave the kitchen.

6. **Gauge**: Check back after first bites to confirm satisfaction and safety.

7. **Yield**: If the kitchen cannot safely accommodate (rare), be honest rather
than risk contamination.

**Cross-Contamination Prevention**

For severe allergies, ensure:
- Separate preparation surfaces and utensils
- Fresh gloves for handling
- Grill or pan cleaning before use
- No shared fryer oil
- Clear marking on all plates sent to allergic guests

**Documentation**
Maintain records of guest restrictions for repeat visitors. Regular guests with
allergies should have their restrictions flagged in the system before they arrive.
"""

version: str = "0.0.1"
