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I’m always amazed these sportscasters and announcers can call the game with McDavid’s **** in their mouths all the time.
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I have a pretty bad reaction to garlic - but it isn't a full allergy. It will make me sick for the rest of the day though and into the next day. I find the best thing to say is that I have a "food sensitvity" and that if possible I need to avoid garlic.
In most places that seems to do the trick, while not over-stating my situation.
Here's a question. What do you think the proper protocol is if you have diverticulitis?
You can't digest seeds or nuts, and go into extreme pain if you consume them. However it's not an allergy like seafood or peanuts where incidental contact doesn't affect you.
Do you say allergy? As you go into extreme pain from consumption, but you don't need the kitchen to go into full on clean room mode.
Do you say you don't want them? Thus the kitchen doesn't go into full clean mode to ensure zero incidental contact, but less attention is paid. Thus you will get food with seeds and nuts from time to time (and from my experience more often than once in a blue moon).
Now I don't suffer from diverticulitis but I have a family member that does. She never used to like to say "allergy" but when food continuously comes out incorrect she switched to allergy. If they ask how severe she will tell them, incidental contact is ok but the meal cannot contain them.
So, what should protocol actually be here?
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Ha, I get that anytime I go for breakfast. I never get the side of toast, and am always questioned about gluten, because everything else I ordered has it.
A condensed version of what you just posted? Tell the restaurant that it's an allergy, but that you're not worried about cross contamination, only ingestion/or seeds or nuts in the food.
How about: "I have diverticulitis which means I can't eat seeds or nuts. Contact is ok." A word with "itis" on the end sounds more serious than allergy and the staff might be more cautious as a result.
Here's a question. What do you think the proper protocol is if you have diverticulitis?
You can't digest seeds or nuts, and go into extreme pain if you consume them. However it's not an allergy like seafood or peanuts where incidental contact doesn't affect you.
Do you say allergy? As you go into extreme pain from consumption, but you don't need the kitchen to go into full on clean room mode.
Do you say you don't want them? Thus the kitchen doesn't go into full clean mode to ensure zero incidental contact, but less attention is paid. Thus you will get food with seeds and nuts from time to time (and from my experience more often than once in a blue moon).
Now I don't suffer from diverticulitis but I have a family member that does. She never used to like to say "allergy" but when food continuously comes out incorrect she switched to allergy. If they ask how severe she will tell them, incidental contact is ok but the meal cannot contain them.
So, what should protocol actually be here?
We had a customer like your family member, years ago when I waited tables. He said that it wasn't a true allergy, just that it was diverticulitis and anything he had couldn't contain seeds. He typically just ordered a burger so I talked with the cook and they would go through the buns and inspect and use two of the bottoms rather than the top with the seeds - made sure it had no seeds stuck anywhere. Cook just froze the unused tops for use in another recipe or would make one of the staff a burger and use both of the bun tops for it. Nobody minded and our customer got his meal and was happy. We were just always careful to go over the menu with him and if he was interested in any of the daily specials, we'd talk to the cook to see if there'd be any issues. He was always very nice and polite and didn't mind the extra time to check things - all the staff was aware of him as he became a regular because we worked with him to help him enjoy a meal out.
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.”
The people that do this are the worst and result in situations like this:
Quote:
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.)
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.
I recall seeing a Jimmy Kimmel? bit asking people who claimed to eat gluten free what gluten was. None of them could answer the question. I feel for the people who are actually intolerant to it that have to deal with the fallout from the fad eaters.
I recall seeing a Jimmy Kimmel? bit asking people who claimed to eat gluten free what gluten was. None of them could answer the question. I feel for the people who are actually intolerant to it that have to deal with the fallout from the fad eaters.
Well, for Celiacs at least, the fad has dramatically increased the dining options they have.
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As someone who has a serious peanut/tree nut allergy, I try to eat meals at home as much as possible, because I know how much time and care the chefs have to take when dealing with an allergic customer.
Individuals who fake an allergy just because they don't like a certain ingredient, are definitely doing a huge disservice to people who actually suffer from life threatening food allergies.
If you don't like tomatoes, there's definitely nothing wrong with that, we'll make sure you don't get a tomato. Easy peasy. However, if you say you're allergic to tomatoes, now someone has to make sure that every single bit of your dish has never touched a tomato at all. That means thoroughly re-washing your hands. Getting new ingredients, rather than using the ones that are ready. That means, say, for a burger. Grabbing a fresh bun from the proofer in the back, because the ones up front may have sat next to a tomato for a second. Getting, washing and cutting fresh lettuce from a brand new case that's never been opened before. Getting a pickle from a container that's never been opened. etc, etc for every ingredient. This takes a lot of time, meaning that employee can't be working on other things, making every dish in the kitchen come out slower. This is creating a hatred for people with allergies, because now it's "Damn, another allergy, now I have to go do all this extra crap for ####s sake"
If it's an actual allergy then by all means. But if you simply don't like tomato, just say so. You still won't get a tomato but you didn't waste everyone's time
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If you don't like tomatoes, there's definitely nothing wrong with that, we'll make sure you don't get a tomato. Easy peasy. However, if you say you're allergic to tomatoes, now someone has to make sure that every single bit of your dish has never touched a tomato at all. That means thoroughly re-washing your hands. Getting new ingredients, rather than using the ones that are ready. That means, say, for a burger. Grabbing a fresh bun from the proofer in the back, because the ones up front may have sat next to a tomato for a second. Getting, washing and cutting fresh lettuce from a brand new case that's never been opened before. Getting a pickle from a container that's never been opened. etc, etc for every ingredient. This takes a lot of time, meaning that employee can't be working on other things, making every dish in the kitchen come out slower. This is creating a hatred for people with allergies, because now it's "Damn, another allergy, now I have to go do all this extra crap for ####s sake"
If it's an actual allergy then by all means. But if you simply don't like tomato, just say so. You still won't get a tomato but you didn't waste everyone's time
I really don't think people know all that. I had no idea you had to go through that rigmarole for an allergy in the kitchen. The wait staff should explain it that way. "You won't get a tomato either way, but if you just don't like them...".
On the subject though, I'm surprised people who have serious allergies would even risk it. I don't have any allergies, but I hate cilantro. If a dish has cilantro, I don't ask them to change it, I just pick something else from the menu because I don't want my meal to possibly have the taste of the devil's tailpipe if a mistake is made on the cilantro.
It wouldn't hurt me, but it would ruin my meal for sure and I don't want that. If eating cilantro could kill me, there's no goddamn way I'd still order the dish and pray they don't "forget".
Well if it was an actual allergy and you didn't want to kill someone, those are the necessary steps. Some places will have wait staff ask specifically if it's an allergy or just a preference. But a lot of places don't under the guise that it's rude to question the customer.
And as anyone in the service or retail industries know, the customer is rarely right.
Fake food allergies and why it needs to stop
