A sesame allergy and a finished garnish

A customer tells the server that they have a sesame allergy and asks whether a prepared vegetable side dish can be served without sesame. The batch was already mixed with sesame oil and crushed sesame seeds, and the finishing station uses a shared spoon for that dish and other garnishes. A cook proposes picking visible seeds off one portion and briefly reheating it. Another worker offers to prepare a separate dish but has not yet checked the sauce label or the shared equipment. The restaurant has time to discuss the request with the customer before accepting the order. The manager must communicate what can actually be controlled rather than promise that an uncertain preparation is allergen-free.