Which scenario is an ethical dilemma example in a foodservice setting?

• A. Choosing a supplier based on price.
• B. Serving a customer who is visibly intoxicated.
• C. Adjusting portion sizes to meet demand.
• D. Rewriting a recipe to improve taste.

Answer: (B)

Ethical dilemmas in foodservice come from balancing competing duties—protecting guests and staff, following laws and policies, and providing good service. Serving a customer who is visibly intoxicated is a prime example because it creates a clash between hospitality and safety. On one side, you want to treat guests with respect and avoid turning them away; on the other side, intoxication can impair judgment and raise the risk of harm to the individual and others, and many establishments have clear rules about refusing service or monitoring and cutting off service to intoxicated patrons. Following those policies protects people and the business from liability and harm, so choosing to refuse service or take steps to ensure safe transportation aligns with the responsibilities you have in a foodservice setting. The other scenarios involve practical business or culinary decisions—price-based supplier selection, adjusting portions for demand, or rewriting a recipe to improve taste—without the same ethical conflict between safety and policy that defines this dilemma.