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(Seven Days)   Here's a nice little article about how restaurants cope with your made up allergies, you fragile snowflakes   (7dvt.com ) divider line
    More: Interesting, food allergies, Michael Werneke, Bill McKibben, allergies, religious intolerance, celiac disease, Fletcher Allen Health Care, gluten allergy  
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15188 clicks; posted to Main » on 20 Jan 2014 at 12:33 PM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-01-20 01:06:12 PM  
Fark: BE AN INDIVIDUAL! BUT FARK YOU IF YOU ARE DIFFERENT FROM OTHER PEOPLE!
 
2014-01-20 01:10:13 PM  

UNAUTHORIZED FINGER: Cold_Sassy: UNAUTHORIZED FINGER: Fark that. Here's the deal: I pay, and you serve me what I ordered.

You sound like a self-entitled "dream customer."

No, I order from the menu. If I need something done differently, I fully expect to pay for it. If your menu says "No Substitutions", that's fine too. It may be a deal-breaker, but no hard feelings, I'll just go somewhere that I can get what I want.  I also tip well. I was raised on tips, so I understand why they're important.


Thanks for clearing that up because apparently a lot of other people interpreted it that way.  Glad to hear you are not like that.
 
2014-01-20 01:10:58 PM  
Also, some of us "healthy eaters" have discovered that you can ask for gluten-free options to avoid refined flour.  While wheat and wheat gluten are, themselves, not bad things, refined flour comes to us straight from the pits of Hades.

So I order gluten-free all the time, not because of celiac, not because I'm a loon, but because I can ensure I avoid foods that process way too easily by my body.  Given the fact that I've dropped 60 pounds and have kept it off (it's all I had to lose - I'm skinny now), I'd say it was successful.
 
2014-01-20 01:11:51 PM  
memecrunch.com
 
2014-01-20 01:12:27 PM  

Cold_Sassy: UNAUTHORIZED FINGER: Cold_Sassy: UNAUTHORIZED FINGER: Fark that. Here's the deal: I pay, and you serve me what I ordered.

You sound like a self-entitled "dream customer."

No, I order from the menu. If I need something done differently, I fully expect to pay for it. If your menu says "No Substitutions", that's fine too. It may be a deal-breaker, but no hard feelings, I'll just go somewhere that I can get what I want.  I also tip well. I was raised on tips, so I understand why they're important.

Thanks for clearing that up because apparently a lot of other people interpreted it that way.  Glad to hear you are not like that.


No problem. I reread what I'd written, and it was a bit inflammatory, and gave the wrong impression. That's on me. :)
 
2014-01-20 01:12:33 PM  
As the parent of a child that has bizarre "allergies"....dairy, garlic, and tree nuts...I will place a good amount of blame on the doctors/allergists.  So here's how all this starts...a baby, in due course, is introduced to table food.  The baby has a reaction to the food.  In my kid's case, it was quick development of hives.

First, we try to narrow things down ourselves...dairy was an easy one to figure out.  No idea why she still is breaking out, especially when there are no obvious allergens present (seriously...garlic?  who the #^&* is allergic to garlic?)

So now what? I'm not a doctor...nor is the wife.  So we get an appointment with an allergist and after various investigations and some testing, the results show "off the charts" reaction for dairy, garlic, and tree nuts.   Physically, when exposed to these things, hives quickly develop, but once contact is removed, they subside quickly.  Once, she accidently drank a whole cup of milk and the hives covered her face and chest for about an hour...that was the worst we ever saw.

We get a prescription for an epipen and the instructions not to give her those foods (duh).  I have no idea whether exposure would ever lead to a serious health issue...the allergist hasn't ever downplayed the risk, presumably because he would have some liability.  So the designation of allergy persists.  We hate it, but we have nothing to go on to downplay it to a 'sensitivity'.

We manage it mostly by making everything from scratch; we take some basic precautions at restaurants with regard to what we order for her, but no demands of separate grease or anything that crazy.
 
2014-01-20 01:13:13 PM  
I do not like seafood at all. Something about the smell, taste and texture of the meat just makes me gag, even the fancy stuff like salmon and lobster. Doesn't matter how it's prepared, what sauce you pour on it, or how well you try to hide it in a dish, I will hork it up. And that's not cool. Sometimes it's just easier to tell someone "I'm allergic to seafood" than to hurt their feelings regarding their culinary skills.
 
2014-01-20 01:13:14 PM  

Airius: I once thought I was lactose intolerant ... but I switched to organic milk products and never had a problem since. The residual antibiotics in the dairy were enough to make the flora in my digestive tract revolt.

No actual food allergies here, despite having a metric crapload (larger than an imperial crapload for those who care about uniform standards of crapload measuring systems) of allergies to animal dander, molds, pollens, dust mites, etc. I am allergic to almost everything but food.


I just realized that I get sick after drinking milk, poof, out of the blue it appeared.  But I think mine is related to milk products.  I get a little ill when I eat yogurt, I am inclined to try soy milk.
 
2014-01-20 01:13:15 PM  
encrypted-tbn0.gstatic.com
of course not..... but maybe
 
2014-01-20 01:17:03 PM  
The clear answer is to ban food. All of it.
 
2014-01-20 01:19:42 PM  

reillan: Kanemano: UNAUTHORIZED FINGER: Fark that. Here's the deal: I pay, and you serve me what I ordered.

Why, you wouldn't order a BMW at a Ford dealership ,

They gave you a product list, don't like it go to another product supplier

However, sometimes you ask for something and have to check.  For instance, I bought a sandwich whole wheat bread at Panera once, didn't think anything of it, until my throat started to close up.  The outside of the bread looked fine.  When I opened the sandwich, I could see the bread was riddled with sunflower seeds.  I haven't had the allergy long, but now I ask whenever I think there's any chance a food might have it.  You'd be surprised how many do.  If the place I'm eating offers a salad that looks awesome, is the only healthy thing on the menu, but has sunflower seeds on it, should I A: leave and make my entire party leave, or B: ask the waiter if they can hold the sunflower seeds?


C: Eat the sunflower seeds, die, and ensure your weak genetics are eliminated from the available pool.

Jokes aside, that type of request in totally reasonable. It's a simple matter of not adding a topping, not a major alteration to a dish.
 
2014-01-20 01:21:07 PM  
i41.tinypic.com
 
2014-01-20 01:21:57 PM  
http://www.youtube.com/watch?v=ZgdFMIk38Ms

This was the beginning of the down fall of our society.
 
2014-01-20 01:22:41 PM  

Pangea: mr_a: I really am allergic to shellfish, but mostly my interaction with restaurants is asking if there is shellfish in a dish, and ordering something else if there is.

The real problems are when I travel in Asia...there doesn't seem to be a word in most Asian languages for "shellfish". I actually have a little card that I carry, written in the native language, which explains the problem.

I'm sure your situation is real, and a risky allergy is no laughing matter.

Having said that, I still choose to imagine your card to be like the poorly translated chinese tattoos on sorority girls.

It actually says "Picky American. Just nod and smile then serve standard dish."


Or "This round-eye doesn't eat shrimp...but goat testicles, monkey brains and road kill are all just fine".
 
2014-01-20 01:23:59 PM  

inglixthemad: Inquisitive Inquisitor: My avocado allergy can honestly kill me and I carry an epipen, so I'm pretty sure it's not made up.

I am a fragile snowflake though.

At least you have a real reaction. My cousin just got elected to the school board with three other parents. The newest initiative: You have to bring in medical documentation of an allergy.

Why? Things were getting out of farking hand. You won't believe how the 3 parents (who promptly whined) whose kids supposedly have food allergies reacted. 'Take our kids to the doctor? Verify that they have an actual allergy? Forsooth!'

The allergy card is played all too often today. I wonder how these kids survive trips to the grocery store sometimes. 'Little Tommy has a nut allergy' while mom walks right by a display of peanuts somebody is scooping out into a bag. 'Little Janie is allergic to wheat.' as mom walks by the bakery where wheat flour is in the air.

FFS! There are people with legitimate allergies that are marginalized because you think your precious snowflake might be allergic because you fed them something and it didn't sit well in their tummy. You think the kid is allergic to X product? Take them to the doctor and get the test done, otherwise let the other kids have their PB&J sandwiches and their wheat flour breads.

Not only that, but it'll stop the 'it doesn't agree with your kid's tummy' that parents think are allergies. I think the article used 'intolerance' in it. When you're lactose intolerant, it means you don't digest milk like many people can. Being in the vicinity of milk isn't deadly. Some people who think their kids have nut allergies? The kid's bodies just don't process nuts properly. There isn't a question the kid won't like it if they eat nuts, but they won't have an allergic (and life threatening) reaction to them.


Not every allergic reaction is life threatening, and even light reactions can spontaneously increase and cause anaphylaxis.

I'm slightly allergic to certain nuts, peanuts being one of them, they cause my mouth and face to itch and cause slight constriction of my esophagus along with hours of gastrointestinal pain. Just because I haven't had a major reaction yet doesn't mean it can't happen in the future.

Also, people can develope allergies to things that didn't used to effect them at any time, that's what happened to me with the nuts. I used to love peanuts and then one day, bam!, allergic to peanuts.

/EMT, know what I'm talking about
//Don't have an epipen because my service has shiatty insurance that I'm still not yet eligible for
 
2014-01-20 01:25:07 PM  

inglixthemad: Inquisitive Inquisitor: My avocado allergy can honestly kill me and I carry an epipen, so I'm pretty sure it's not made up.

I am a fragile snowflake though.

At least you have a real reaction. My cousin just got elected to the school board with three other parents. The newest initiative: You have to bring in medical documentation of an allergy.

Why? Things were getting out of farking hand. You won't believe how the 3 parents (who promptly whined) whose kids supposedly have food allergies reacted. 'Take our kids to the doctor? Verify that they have an actual allergy? Forsooth!'

The allergy card is played all too often today. I wonder how these kids survive trips to the grocery store sometimes. 'Little Tommy has a nut allergy' while mom walks right by a display of peanuts somebody is scooping out into a bag. 'Little Janie is allergic to wheat.' as mom walks by the bakery where wheat flour is in the air.

FFS! There are people with legitimate allergies that are marginalized because you think your precious snowflake might be allergic because you fed them something and it didn't sit well in their tummy. You think the kid is allergic to X product? Take them to the doctor and get the test done, otherwise let the other kids have their PB&J sandwiches and their wheat flour breads.

Not only that, but it'll stop the 'it doesn't agree with your kid's tummy' that parents think are allergies. I think the article used 'intolerance' in it. When you're lactose intolerant, it means you don't digest milk like many people can. Being in the vicinity of milk isn't deadly. Some people who think their kids have nut allergies? The kid's bodies just don't process nuts properly. There isn't a question the kid won't like it if they eat nuts, but they won't have an allergic (and life threatening) reaction to them.


I would have to agree with you on this one. Its like the saying "when everything is racist, nothing is racist."

I'm not trying to detract from people who actually have allergies, nor am I not saying that they aren't life threatening or dangerous, but it almost seems fad-like to have one of these allergies or "intolerances." sometimes I just want to take a slice of bread and slap these people in their face with it.

I know people who claim that they have intolerance or allergic to gluten. While yes, they might be less congested if they don't eat gluten, but as they walk around and talk about how hard it is to be gluten intolerant/allergic it takes away from people who actually are allergic and or intolerant to gluten.
 
2014-01-20 01:26:34 PM  

WordyGrrl: I do not like seafood at all. Something about the smell, taste and texture of the meat just makes me gag, even the fancy stuff like salmon and lobster. Doesn't matter how it's prepared, what sauce you pour on it, or how well you try to hide it in a dish, I will hork it up. And that's not cool. Sometimes it's just easier to tell someone "I'm allergic to seafood" than to hurt their feelings regarding their culinary skills.


I just tell people I don't like seafood. I don't feel bad about that, either. But just because I don't want to eat it, doesn't mean they can't. I recognize that if everybody else is having seafood, it's up to ME to come up with an alternative for myself. It's not up to the group to change their plans, on account of my dietary restrictions.
 
2014-01-20 01:26:39 PM  
"Hi, I'd like the grilled salmon salad, but make sure the croutons are gluten free and I'm allergic to peanuts and shellfish, so make sure my salmon is prepared in a different pan than other fish, and I only eat wild-caught, not farm raised salmon, can I substitute tomatoes--but only if they're completely organically grown--for the mushrooms, and I don't eat any dairy products, so make sure the salmon isn't grilled in butter, and can you bring bottled water instead of tap water and also..."

Later, in the kitchen...[Chef]: "Hurrrrrrrrkhkhkhkhkhkh, phlough!"
 
2014-01-20 01:28:08 PM  

PolyHatSnake: My favorite part was where they mentioned it is unknown what is causing all these allergies and sensitivities to suddenly pop up. I have a theory. We've been making the world TOO safe of a place. The weakest herd members are no longer being culled, on a wholesale level. To paraphrase Jeff Goldblum: natural selection uh, finds a way.


Already in my Photobucket:

<a href="http://smg.photobucket.com/user/CitizenjaQ/media/005.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v128/CitizenjaQ/005.jpg" border="0" alt=" photo 005.jpg"/></a>
 
2014-01-20 01:29:06 PM  
ARGH.

img.photobucket.com

/allergic to preview
 
2014-01-20 01:30:23 PM  
Why not put up a big sign; "*Allergen Customized for only $20.00 Extra on your order!"

Right in the front, in 12" high letters.
 
2014-01-20 01:31:29 PM  
Anybody ever consider that it's the gluten that has changed?

My boy has problems with it (among other things) and guess what? We don't go to restaurants.

The food is better at home, a lot of which is grown in the back yard.
 
2014-01-20 01:31:47 PM  

glmorrs1: inglixthemad: Inquisitive Inquisitor: My avocado allergy can honestly kill me and I carry an epipen, so I'm pretty sure it's not made up.

I am a fragile snowflake though.

At least you have a real reaction. My cousin just got elected to the school board with three other parents. The newest initiative: You have to bring in medical documentation of an allergy.

Why? Things were getting out of farking hand. You won't believe how the 3 parents (who promptly whined) whose kids supposedly have food allergies reacted. 'Take our kids to the doctor? Verify that they have an actual allergy? Forsooth!'

The allergy card is played all too often today. I wonder how these kids survive trips to the grocery store sometimes. 'Little Tommy has a nut allergy' while mom walks right by a display of peanuts somebody is scooping out into a bag. 'Little Janie is allergic to wheat.' as mom walks by the bakery where wheat flour is in the air.

FFS! There are people with legitimate allergies that are marginalized because you think your precious snowflake might be allergic because you fed them something and it didn't sit well in their tummy. You think the kid is allergic to X product? Take them to the doctor and get the test done, otherwise let the other kids have their PB&J sandwiches and their wheat flour breads.

Not only that, but it'll stop the 'it doesn't agree with your kid's tummy' that parents think are allergies. I think the article used 'intolerance' in it. When you're lactose intolerant, it means you don't digest milk like many people can. Being in the vicinity of milk isn't deadly. Some people who think their kids have nut allergies? The kid's bodies just don't process nuts properly. There isn't a question the kid won't like it if they eat nuts, but they won't have an allergic (and life threatening) reaction to them.

Not every allergic reaction is life threatening, and even light reactions can spontaneously increase and cause anaphylaxis.

I'm slightly allergic to certain nuts, peanuts being one of them, they cause my mouth and face to itch and cause slight constriction of my esophagus along with hours of gastrointestinal pain. Just because I haven't had a major reaction yet doesn't mean it can't happen in the future.

Also, people can develope allergies to things that didn't used to effect them at any time, that's what happened to me with the nuts. I used to love peanuts and then one day, bam!, allergic to peanuts.

/EMT, know what I'm talking about
//Don't have an epipen because my service has shiatty insurance that I'm still not yet eligible for


That being said, I did work in restaurants for over ten years. If it's something light and easily removable from the dish, by all means ask for it to be left off. But if you're allergic to onions, for the love of god don't order something like a creole dish where onions are one of the major components.

/Used to love it when people would say they're allergic to mayonnaise and then proceed to order ranch or bleu cheese dressing which are like 80% mayonnaise.
 
2014-01-20 01:32:39 PM  
Eh, we all know how this will end up being standardized:

Price(allergy-free whatever) = price(whatever) * (how much of a pain in the ass it is to change the dish)

People will  alwaysbe willing to cater to your delusions so long as you're willing to, y'know, pay more.

Them doing it for free is going to take exactly as long as it takes the industry as a whole to realize that it's not usually an actual medical problem and is just an affectation in the vast majority of cases.  Once that finally clicks at an institutional level, I feel a little sorry for the .01% of these people that actually have component allergies, because they're gonna be stuck paying the surcharges too.
 
2014-01-20 01:34:49 PM  

Trillian Astra: Submitter is soooo witty, saying food allergies are fake.


A lot are.

My ex has been tested several times over the past 15 years and does have a few allergies. She also has weekly allergy treatments, carries Allegra around all the time and takes then fairly often, and she carries an epi pen but has never had to use it. Mostly she avoids the item or dishes that contain it but sometimes she'll add a Benadryl or two and have a small experience with it anyway. She already knew she was allergic to some things before being tested because the reaction was immediate and obvious (pecans), some results surprised her because she hadn't had much if any exposure to the tem (horses is one), some were wrong (she's supposed to be allergic to peanuts but practically lives on Reese's cups & Snicker bars), and some started out strong and then faded with years of shots and experimental exposure, e.g., she used to have an intensely itching eye-watering sensitivity to cats but always liked them at a distance so she worked to overcome it and now she has her own chubby tom who spends half his evening in her lap.

And she believes that a lot of people's allergies are exaggerated ("they should try to get over it instead of just cave in") and some are just made up ("being allergic to peanuts seems like some kind of fad").
 
2014-01-20 01:36:04 PM  

glmorrs1: /Used to love it when people would say they're allergic to mayonnaise and then proceed to order ranch or bleu cheese dressing which are like 80% mayonnaise.


i don't think most people even know what mayonaise is.  (egg, lemon/vinegar, oil).  if you are allergic to mayonaise, than you allergic to something that is in almost everything.
 
2014-01-20 01:36:23 PM  

Kanemano: UNAUTHORIZED FINGER: Fark that. Here's the deal: I pay, and you serve me what I ordered.

Why, you wouldn't order a BMW at a Ford dealership ,

They gave you a product list, don't like it go to another product supplier


What?  Going to a restaurant isn't the same as having a personal chef who has to cook whatever you tell him too?
 
2014-01-20 01:36:27 PM  
We have dined with a couple where the lady makes so many modifications to the order that it doesn't at all resemble what's on the menu. Makes me want to scream and walk out.
 
2014-01-20 01:36:36 PM  
I am literally standing on line at a restaurant right now waiting for all hell to break loose...

I didn't ever want to be a cook. I have no formal cooking training. I kind of hate cooking. But by god...I'm great at it and everybody is going to be making moaning sounds around here in 10 minutes at how great this food is.

That being said, I take your allergies very seriously and am happy to sell you anything that you can eat.

That being said, I hate hearing about what kinds of foods adults dislike. Grow the fark up and manage your lives...I'm not your doctor or personal trainer or crystal medicine shaman or your Mom or your...
 
2014-01-20 01:37:11 PM  
I think it's all from the last couple generations who felt that they have to disinfect every single surface in the house. If you never are exposed to anything, how do you develop a tolerance to anything? Peanuts? When we were kids, every kid in the neighborhood practically Lived off of Peanut Butter. I never knew there was any Allergy to it till sometime in my 20's. Gluten? I don't even know what that is! When I was i a kid, you ate what was put on the table and that was that. If you turned up your nose at something, Tough, that's what everyone else is eating, are you Mr. Special or something? Some things I still won't eat today though. Mrs. Pauls fish sticks. I seem to remember I couldn't put enough ketchup on those SOB's! Spam, Mac & Cheese, cut up hot dogs in beans. Seems we ate on the Cheap a Lot when I was a kid. Dad liked Liver but the 1st and only time I ate that I thought I was gonna throw up right there at the table. Later in life my Mom said we didn't always eat cheap like that. Well how come I remember it so well?
 
2014-01-20 01:38:20 PM  

Prank Call of Cthulhu: "Hi, I'd like the grilled salmon salad, but make sure the croutons are gluten free and I'm allergic to peanuts and shellfish, so make sure my salmon is prepared in a different pan than other fish, and I only eat wild-caught, not farm raised salmon, can I substitute tomatoes--but only if they're completely organically grown--for the mushrooms, and I don't eat any dairy products, so make sure the salmon isn't grilled in butter, and can you bring bottled water instead of tap water and also..."

Later, in the kitchen...[Chef]: "Hurrrrrrrrkhkhkhkhkhkh, phlough!"


I worked in foodservice for a decade, and I NEVER messed with a patron's food. No matter how pissed off they made me. There is no call for that sort of nonsense. That's not to be saying that it doesn't happen, just that I never did it...
 
2014-01-20 01:38:52 PM  
Not good enough for the average Mom with a fragile snowflake. She'd demand that the wait staff slap the dishes containing any traces of peanuts or whatever off the tables and demand the diners vacate the premises immediately, then demand that staff don HazMat suits and scrub every last square inch of everything before her Precious would step in through the front door.

Then she'll want a notarized document hand-written about how sorry they are for having such toxic items and will pledge their entire year's pay toward some idiotic allergy-survivor's group.

And if they don't comply 100%, she'll sue all their asses for being such insensitive bastards!!!!!!

/Nothing more asshole-ish than a Mother with an allergic child.
 
2014-01-20 01:40:51 PM  
I have a milk allergy - the whole hives thing, some GI distress.  I've had it since I was a baby.  Annoying on the "ice cream" level, and sometimes I'll have it and just put up with the effects, but almond milk and such work fine most of the time.

I also have an alcohol "allergy".  It's not actually an allergy - I'm missing the second enzyme that processes alcohol, so instead of getting drunk, I basically go straight into alcohol poisoning, even for extremely small amounts.  But saying, "I'm allergic to alcohol" is a lot easier and simpler to explain to people who insist I try this balsamic vinegar or that specialty wine.  "No, really, this shiat can kill me," is usually the only follow-up I need.

But I pretty much don't ever ask for specialty food prep at a restaurant; I may ask if a dish contains alcohol, but if there's even a little doubt, I'll just order something else..  About the limit is if there's a side-sauce that comes with something, and the sauce has alcohol (pretty common with fish dishes, usually white wine), I'll just tell them I don't need it (and save them from having to make it at all).  I have a friend I go to dinner with often who is constantly asking to switch this side with that dish or this other sauce, and he can never understand why it annoys the crap out of me.
 
2014-01-20 01:42:50 PM  

Airius: I once thought I was lactose intolerant ... but I switched to organic milk products and never had a problem since. The residual antibiotics in the dairy were enough to make the flora in my digestive tract revolt.

No actual food allergies here, despite having a metric crapload (larger than an imperial crapload for those who care about uniform standards of crapload measuring systems) of allergies to animal dander, molds, pollens, dust mites, etc. I am allergic to almost everything but food.


Eating organic solves quite a  few 'allergic' issues. The US has a very high rate of allergic and asthmatic people, also numerous food additives. Coincidence?
If you're in a restaurant just find something you can eat, go somewhere else or go home and cook your own food. Pretty simple.
 
2014-01-20 01:44:05 PM  

Bruce the Deuce: Anybody ever consider that it's the gluten that has changed?

My boy has problems with it (among other things) and guess what? We don't go to restaurants.

The food is better at home, a lot of which is grown in the back yard.


That's like saying "Anybody ever considered that it's the nitrogen that has changed?"
 
2014-01-20 01:45:13 PM  

Lapdance: Some things I still won't eat today though. Mrs. Pauls fish sticks. I seem to remember I couldn't put enough ketchup on those SOB's!


Well that's your problem, right there...

newseawin.com
 
2014-01-20 01:47:41 PM  
If food is prepared a la minute, then it may be reasonable for certain parts of dishes to have ingredients removed. The dish will probably be unbalanced, but that is better than getting sick. Your biggest problem is going to be things that are prepped ahead of time that can't possibly be accommodated on the fly. Complicated and slow simmer sauces aren't going to be made on the spot, therefore it isn't reasonable and you should take the chefs/waiters word that it can't be changed.

If you go to a chain restaurant, say applebees, olive garden or chili's, the cooks have zero control really over the contents of the food. Everything that can be is prepared at a factory. The cooks are glorified technicians. They are given a formula and place it on a conveyer belt. They have no knowledge of what are in the sauces. The good news is that those dishes probably have very little in the way of the big allergens involved in the dish.

There is no way that the picture above reflects real allergies though. You can't tell me that a 50 seat restaurant has %80 allergic patrons. The majority of that is preferences. If they those %80 are true allergies then the owner is creating havoc for his kitchen. Total quality goes down when almost every order is different than menu.
 
2014-01-20 01:48:32 PM  
Counterpoint: there are no allergies.
 
2014-01-20 01:51:07 PM  

Bathia_Mapes: Despite what the submitter asserts, I do have actual food allergies & intolerances, many of them dating back from when I was a child, some more recent, such as an intolerance to canola.

It can also be disappointing to go to a restaurant such as a Chinese buffet & not be able to partake of the Mongolian grill because there's no way to avoid cross contamination. I love lamb, but it would be grilled on the same surface that shellfish had been prepared just moments before. It's just not worth it to risk anaphylaxis.

Same reason I avoid Thai restaurants since it's pretty common for peanuts to be in quite a few of the menu items. And for the record, I've had a peanut allergy for over 45 years. Same with shellfish.


What the people in this thread are trying to say is that you're obviously a genetic abomination and that you should have been thrown of a cliff at birth, like in ancient Sparta, or that you're faking it and that you should suck it up, princess!  How dare you survive past 2 years of age and inconvenience line cooks at the restaurant?
 
2014-01-20 01:53:44 PM  

WordyGrrl: I do not like seafood at all. Something about the smell, taste and texture of the meat just makes me gag, even the fancy stuff like salmon and lobster. Doesn't matter how it's prepared, what sauce you pour on it, or how well you try to hide it in a dish, I will hork it up. And that's not cool. Sometimes it's just easier to tell someone "I'm allergic to seafood" than to hurt their feelings regarding their culinary skills.


Is that a euphemism for something?
 
2014-01-20 01:57:07 PM  
There also might be a peer-pressure aspect to the rising number of spurious intolerances.  I am lactose-tolerant, and gluten-tolerant too.  It's a little amazing, though, how people who are intolerant of those foods are always trying to convice me that I must be intolerant, too.
 
2014-01-20 01:58:29 PM  
The industry is still trying to deal with this issue.

Shellfish and other allergies are nothing to joke about. Nut allergies either. There are items on my menu that are just verbotten for folks with these allergies, and I make no bones about there NOT being any way to make substitutions for these dishes. You can't get a eggless omelet. You can't get a gluten free pasta--at least not at the joint I'm at right now. No tomatoes? Easy. No onions? Don't get the marinara. Can't do nuts, then keep the f*ck away from the pesto. Consumers need to be aware just as much as the staff. No, I'm not going to be able to do a dairy free Alfredo, and you're a damn fool if you order it and think that it can be done. There are reasonable accommodations, and then there is just asinine. Vegan? Easy enough for options, but don't expect me to have tempeh to make a vegan bologonese. Not going to happen.

The article touches on the one of the biggest issues for restaurants: time. We have the ability to work around some things. I can use a sizzle platter to sear something so that it doesn't come in contact with the flat top that has been used for a number of other dishes. I use separate pans for shrimp and fish so that someone who IS allergic to shellfish or has a sensitivity for fish won't order a burger and then start to crottle up and die because there was shrimp proteins on their bun. It's fair easy to not put nuts on a salad, and leave off tomatoes or garlic. The issue is most of the time, in kitchens, folks are working from reflex. You order a salad, it's called off, and the garde manger has the thing 3/4s done before you can blink. That's how kitchens work. The hands know the job, and the mind is working out the timing so that everything can come up at the same time so food doesn't hang out in the window. Special orders take you out of that groove. We hate special orders, not because we hate humanity, but because it takes us out of our zone, and forces us to concentrate on individual plates, as opposed to going by reflex. That slows us down. That causes backlog. It upsets the natural timing, and the whole restaurant is then slowed down because of that. I get four special orders in a row, the next three tables are set back as well. And then there are the folks who imagine that we have a dozen fryers dedicated to each seafood dish, and tell a server that they have a specific allergy, but want a dish just without the offending item, and simply don't realize that the oil itself has already been used for said item. Which means that we have to communicate with said server, who then has to relay that to the customer, who then replaces their order. Educating the staff to run interference to make sure the patron knows that we can't make some accommodations is key, but it doesn't always happen. Waitstaff get busy, they get distracted, it happens, and when it does, it slows down the whole line, ups the stress level, and annoys the crap out of us, because three guys on a line can handle a few hundred folks easy enough, and the backlog created just gums up the works.

You have an allergy, then be aware. Yes, if you have a seafood allergy, you might want to avoid fried foods. You have a dairy allergy, then keep the f*ck away from the pesto. Asking for a vegetarian version of a special is not always an option. Pasta sans sauce is easy, substituting rice for pasta is easy enough, trying to order a marinara without garlic and onions means you're a dumbass, and your stupidity just cost me a few minutes I could have plated two entire tables in the time it takes to communicate with the waitstaff that there is NO way in Hells your request can be granted, even if you're trying to be polite and ask ahead if it is possible. On a busy night, I'm not going to make you a special putanesca without garlic and onions, and substitute black and green olives, but no anchovies, and fresh thyme instead of the fresh basil, and no salt but extra pepper. Possible on a slow night? Sure, but be aware of your surroundings, because your special request means that others are going to have their night slowed down a bit too.

You don't like mushrooms? Then don't order the burger that HAS mushrooms on it. Plain and simple. You don't like garlic? Then maybe keep the f*ck away from the Scampi. Don't like spinach? Then maybe the Florentine isn't for you. No bacon on a club sandwich? Easy. No bun for a burger? Simplicity. Be aware of what you're asking for, and insisting that the waitstaff "just see if they can..." when they tell you right off the bat that it's not possible is just bogging down everyone else's night.

I want my customers to be happy. I understand that folks have issues with allergies. I also realize that there are a ton of folks who don't have allergies and are just using the excuse to try to get a substitution without looking like a picky douche. I know that some folks are looking to be special with their very rare and sudden 'important dietary needs" too. It's a weird time, when you look to make yourself feel special by feigning a weakness. Not all folks are doing so. There are very much folks with dietary restrictions, but be aware that your restrictions don't translate to "getting whatever I ask for."
 
2014-01-20 02:00:12 PM  

Bruce the Deuce: Anybody ever consider that it's the gluten that has changed?

My boy has problems with it (among other things) and guess what? We don't go to restaurants.

The food is better at home, a lot of which is grown in the back yard.


Gluten is one of the easiest foods to avoid in the restaurant scene these days.  I can't think of very many restaurants that I frequent that don't have multiple gluten free options.
 
2014-01-20 02:04:48 PM  

hubiestubert: The industry is still trying to deal with this issue.

Shellfish and other allergies are nothing to joke about. Nut allergies either. There are items on my menu that are just verbotten for folks with these allergies, and I make no bones about there NOT being any way to make substitutions for these dishes. You can't get a eggless omelet. You can't get a gluten free pasta--at least not at the joint I'm at right now. No tomatoes? Easy. No onions? Don't get the marinara. Can't do nuts, then keep the f*ck away from the pesto. Consumers need to be aware just as much as the staff. No, I'm not going to be able to do a dairy free Alfredo, and you're a damn fool if you order it and think that it can be done. There are reasonable accommodations, and then there is just asinine. Vegan? Easy enough for options, but don't expect me to have tempeh to make a vegan bologonese. Not going to happen.

The article touches on the one of the biggest issues for restaurants: time. We have the ability to work around some things. I can use a sizzle platter to sear something so that it doesn't come in contact with the flat top that has been used for a number of other dishes. I use separate pans for shrimp and fish so that someone who IS allergic to shellfish or has a sensitivity for fish won't order a burger and then start to crottle up and die because there was shrimp proteins on their bun. It's fair easy to not put nuts on a salad, and leave off tomatoes or garlic. The issue is most of the time, in kitchens, folks are working from reflex. You order a salad, it's called off, and the garde manger has the thing 3/4s done before you can blink. That's how kitchens work. The hands know the job, and the mind is working out the timing so that everything can come up at the same time so food doesn't hang out in the window. Special orders take you out of that groove. We hate special orders, not because we hate humanity, but because it takes us out of our zone, and forces us to concentrate on individual ...


Well said.
I had a customer at the wine bar I used to run who would bring his wife in for pizza once in a blue moon. She had celiac.  He would stop by at 3 pm with a gluten-free pizza crust & let me know when they'd be coming in that night.  I'd knock a couple bucks off the price of his pizza.  Everybody was happy.
 
2014-01-20 02:05:24 PM  

Sin_City_Superhero: WordyGrrl: I do not like seafood at all. Something about the smell, taste and texture of the meat just makes me gag, even the fancy stuff like salmon and lobster. Doesn't matter how it's prepared, what sauce you pour on it, or how well you try to hide it in a dish, I will hork it up. And that's not cool. Sometimes it's just easier to tell someone "I'm allergic to seafood" than to hurt their feelings regarding their culinary skills.

I just tell people I don't like seafood. I don't feel bad about that, either. But just because I don't want to eat it, doesn't mean they can't. I recognize that if everybody else is having seafood, it's up to ME to come up with an alternative for myself. It's not up to the group to change their plans, on account of my dietary restrictions.


Nowadays I do just say "I don't like seafood, so more for you, eh?" Haven't used the "allergic" line in years, but it seemed the most effective and polite way to shut down arguments that I should try this or that, or just haven't had it prepared properly, etc.
 
2014-01-20 02:05:28 PM  

pute kisses like a man: glmorrs1: /Used to love it when people would say they're allergic to mayonnaise and then proceed to order ranch or bleu cheese dressing which are like 80% mayonnaise.

i don't think most people even know what mayonaise is.  (egg, lemon/vinegar, oil).  if you are allergic to mayonaise, than you allergic to something that is in almost everything.


This is the phenomenon that results from people saying they're allergic to something when they just have an aversion to a taste or texture.

"Being grossed out" is not an allergic response. I'm allergic to smelling Spencer's terrible Monday morning shiats.
 
2014-01-20 02:05:51 PM  

glmorrs1: //Don't have an epipen because my service has shiatty insurance that I'm still not yet eligible for


The Fark?  Can't you buy one out of pocket?  It's not like you need to take a second mortgage for one?
 
2014-01-20 02:07:05 PM  

FrancoFile: Bruce the Deuce: Anybody ever consider that it's the gluten that has changed?

My boy has problems with it (among other things) and guess what? We don't go to restaurants.

The food is better at home, a lot of which is grown in the back yard.

That's like saying "Anybody ever considered that it's the nitrogen that has changed?"


http://www.cbsnews.com/news/modern-whe at-a-perfect-chronic-poison-doct or-says/

Hope this link works.
 
2014-01-20 02:10:05 PM  
"The number of people who have a food allergy is growing, but there is no clear answer as to why."

Because they are allowed to breed.
 
2014-01-20 02:10:41 PM  

Egoy3k: Bruce the Deuce: Anybody ever consider that it's the gluten that has changed?

My boy has problems with it (among other things) and guess what? We don't go to restaurants.

The food is better at home, a lot of which is grown in the back yard.

Gluten is one of the easiest foods to avoid in the restaurant scene these days.  I can't think of very many restaurants that I frequent that don't have multiple gluten free options.


I rarely think of gluten.  it's not in a lot of foods.  have an animal, some vegetables, and maybe some fruit somewhere.  you have satisfied 3 elemental groups: soul, earth, and air (since fruits are generally in trees and fall).  you might even get some water with your soul by eating fish (was going to make a joke, like sole).  then fire is all in the heat.

all 5 elemental groups can be covered without ever getting any gluten.

/ yes, i follow an elemental diet.  and yes, soul is very important.
 
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