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Munoz-Furlong stresses that consumers need to know the harm they’re causing when they phrase their food preferences in the form of an allergy. Not long ago, she laid into an acquaintance who had told their waiter, “I am allergic to peppers,” then confided to Munoz-Furlong, “I just hate peppers.”
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The people that do this are the worst and result in situations like this:
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This frustration with fakers has occasionally led to recklessness. Recall what a former cook at the Tavern on the Green in New York’s Central Park copped to a few years back. Alleging that customers’ gluten problems were all in their “disturbed little heads,” Damian Cardone boasted he had made a habit of secretly giving anyone ordering gluten-free pasta the normal stuff with gluten and that they were no worse for it. (He seemed clueless that the most serious damage that celiac patients suffer takes place over time, not immediately.)
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Jaded kitchen staff who want to stick it to fakers while jamming forks into the intestines of real celiacs.
Basically, if I ever hear anyone saying they are allergic to a food or ingredient when they aren't I let them know that by claiming allergy they are contributing to a hostile environment for those who really are ruled by their extreme allergies to food. Bunch of jerks.