Why it helps
Guests with allergies or diets usually end up asking the host about every dish, often while the host is busy. Clear labels answer those questions at the table. They also help guests without restrictions, who like to know what's in the dish before they take a spoonful.
What to put on each card
- The dish name in plain words, such as "Lemon herb chicken" instead of a family nickname.
- The main ingredients, especially anything that isn't obvious, such as anchovy in a dressing or nuts in a pesto.
- Allergens present, using the nine major allergens as a checklist: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
- Diet markers such as vegetarian, vegan or gluten-free, only when you are sure every ingredient fits.
- Who made it, if some dishes came from a caterer or a guest, so people know whom to ask.
An example card
Roasted vegetable orzo salad
Orzo pasta, roasted peppers and zucchini, feta, lemon and olive oil dressing.
Contains: wheat, milk.
Suitable for: vegetarian.
Black bean and corn salad
Black beans, corn, tomato, red onion, cilantro, lime and olive oil.
Contains: none of the major allergens.
Suitable for: vegan, gluten-free.
Pesto pasta
Pasta with basil pesto made with pine nuts and parmesan.
Contains: wheat, milk, tree nuts.
Suitable for: vegetarian.
Keep the labels accurate
A wrong label is worse than none, because guests will trust it. Check every ingredient, including stock, sauces, spice blends and anything bought ready-made. Read the package labels, since packaged foods in the US must list major allergens. If you are not sure, write "may contain" or leave the diet marker off.
Watch for last-minute swaps. If you run out of one brand of crackers and open another, or a helper adds nuts to a salad, update the card. Keep a pen and spare cards in the kitchen.
Placement and format
- Use folded tent cards or small stands, large enough to read from a step back.
- Put the card directly in front of the dish it describes, and keep it there when you swap in a fresh batch.
- Use the same layout for every card so guests find allergens in the same place each time.
- If you use colored markers or symbols for diets, add a small key at the start of the table.
When a caterer is involved
Ask your caterer to provide an ingredient and allergen list for each dish, or to label the dishes themselves. Use the same format for your own dishes so the table reads as one set. The caterer guide includes this in its list of questions.
Labels support careful guests, but they can't remove every risk. Guests with serious allergies should still check with the host or caterer and make their own decisions.