I’m a former head chef of two kitchens, one that specialized in vegan/gluten free/specific diets. If someone feels the need to lie about an allergy, I don’t care as long as they understand their food might take another minute or two — if that. It doesn’t actually take that much longer. Food allergies are to be expected, it’s up to the chefs to organize their kitchens and train their staff to handle them.
Edit: We used to get Jainists, who don’t eat onions or garlic as a religious thing. So I don’t care what people’s reasons are, I’m there to cook food they like that won’t make them sick.
That’s a fair point. Handling such request is part of the job, and if someone isn’t willing to do that then they aren’t doing their job correctly. I can definitely appreciate that perspective.
It’s unfortunate in both cases that someone with a preference and someone with an allergy don’t always get the appropriate response, but I still maintain that someone without an allergy saying that they do is just making things worse.
I respect your stance. I inform folks about food stuff when I can and accept I can’t change everyone, only make the kitchen more efficient.
Even with all the bullshit it was a great feeling to be able to make safe, good food for people who had hard time finding places to eat out. Our integrity and no-questions-asked attitude was worth it.
I’m a former head chef of two kitchens, one that specialized in vegan/gluten free/specific diets. If someone feels the need to lie about an allergy, I don’t care as long as they understand their food might take another minute or two — if that. It doesn’t actually take that much longer. Food allergies are to be expected, it’s up to the chefs to organize their kitchens and train their staff to handle them.
Edit: We used to get Jainists, who don’t eat onions or garlic as a religious thing. So I don’t care what people’s reasons are, I’m there to cook food they like that won’t make them sick.
That’s a fair point. Handling such request is part of the job, and if someone isn’t willing to do that then they aren’t doing their job correctly. I can definitely appreciate that perspective.
It’s unfortunate in both cases that someone with a preference and someone with an allergy don’t always get the appropriate response, but I still maintain that someone without an allergy saying that they do is just making things worse.
I respect your stance. I inform folks about food stuff when I can and accept I can’t change everyone, only make the kitchen more efficient.
Even with all the bullshit it was a great feeling to be able to make safe, good food for people who had hard time finding places to eat out. Our integrity and no-questions-asked attitude was worth it.