A menu item sells out after a guest orders it. What would you do?

Instruction: Use two realistic substitutions and identify who confirms availability. Do not describe an allergy-sensitive substitution as equivalent without the restaurant’s separate verification process.

Context: It resolves the immediate disappointment and closes the communication gap that could affect other tables.

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I would confirm the item was unavailable and let the guest know promptly, before they spent more time expecting it...

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