That also includes accomodating guest preferences and allergies, and the staff being empowered to act.

For example, let's say you're allergic to nuts. Not only should the menu list all allergens, but also you should be able to say "I'm allergic to nuts. Can I have the beef cheek without the walnut garnish?" and the waiter should know if that's possible or not, and if there are any other nuts hidden in there, without having to ask the chef. They can say "let me check with the chef", but if they don't need to check because they already know the dishes well enough, that's great service.

It goes without saying:

- if you can and do order it nut-free, the dish served to you should be nut-free

- the waiter shouldn't freak out like this is the first guest with allergies they've ever had to accomodate

- they shouldn't refuse to serve you anything at all because "there are nuts in the kitchen", even if you explain that you're ok with the presence of nuts in an area provided they're not deliberately part of the food

- they shouldn't hand you a binder of laminated pages marked "ALLERGENS" and make you find the menu entry yourself

Also, if you're doing a tasting menu with a party of six and the restaurant has already agreed to accommodate your allergies, but you sit at a different seat at the table, they shouldn't reliably serve the nut-free dishes to the wrong person, sitting in the seat they decided the allergic customer would be sitting at, for every course.