How should substitutions for sides be handled?

• A. Inform kitchen only and apply no price change.
• B. Check policy, confirm with guest, inform kitchen, and adjust price if needed.
• C. Offer as complimentary always.
• D. Deny substitution.

Answer: (B)

Handling substitutions for sides requires following policy, communicating with the guest, and coordinating with the kitchen to ensure accurate pricing. Start by checking the restaurant’s policy on substitutions so you know what’s permitted and whether any upcharge or price difference applies. Then confirm with the guest that this substitution is what they want and explain any price impact or changes to the dish so there are no surprises. After that, inform the kitchen so they can prepare the correct side and avoid mistakes. Finally, adjust the price on the ticket if there is a charge or credit, ensuring the guest is billed correctly and the price reflects the substitution.

This approach keeps service aligned with policy, prevents miscommunication, and ensures both guest satisfaction and accurate, consistent pricing. If you skip policy, or omit the price adjustment, you risk incorrect charges or misunderstandings; offering substitutions gratis or denying the request ignores standard procedures and guest expectations.