if you have allergies please consider this

[SwampG8r]

hi all internet seems to be allowing me to post today

some days i have loss of service when i come to du if i try to post or respond
its considered pretty good service for the fringes so we deal with it
makes online poker dodgey tho
so i usually just read

i work as the breakfast chef at one of our islands resorts and we see a healthy turnover of people each week.
my shift crosses into lunch and then dinner preparations
yesterday we had a woman who suffers from severe allergies as a guest and she had a card
the card had a list of all the different things she couldnt be exposed to
very nice professionally made laminated card

as a cook i am always working with special food needs including allergies
we understand what is at stake and we are always willing to make what you can safely eat
but...

bringing me a card that tells me what you cant have is taking you out of your meal
if you bring me a card and it says "no x,no y,no g" i am going to have to come up with "i can make this" and you
the poor guy at the table get beggars choice
believe it or not i want you walking away from my table saying" damn...shoulda wore my fat pants"
you will still have to pay for it and you will have a minimum say as to what you are eating
so do this please instead for both our sakes
dont tell me what you cant have except as an advisory to cooking instead tell me what you can have
you doctor will be glad to tell you what you CAN have and i promise i know how to make it
i mean really do you want your life in my hands without at least some guidelines?

[unblock]

1. i'm not sure what you're getting at. what i order IS what i want.

let's say i order lobster bisque. that IS what i want.

let's say that my migraine triggers include alcoholic products (it's probably not the alcohol itself that's the trigger, more likely the tannins, but you get the idea).

i usually would say "i'd like the lobster bisque provided it has no sherry or any other alcoholic products in it". generally soups are prepared in advance so there is no option of making a fresh batch without sherry. so if it was made with sherry i'd just say ok, i'll have the clam chowder instead, e.g.

in the case of mini-monks, he's allergic to peanuts. again, i can order french fries, but need to ensure that there's no cross-contamination in the fryer. not sure how to ask for that except as a negative.

[SwampG8r]

2. you are doing what im getting at

you are already adjusting for your allergies and asking the questions
oyu are my dream guest because you know what you CAN have and already have aplan
many people with food issues come in and say" i want this....but i cant have this or this" and since most food is prepared to some degree then i have to say "nope" and then we repeat the operation again until finally we find something they can have
and its through a third party (the server) so communication is imperfect
you are doing it right but many people with food issues dont

[nenagh]

3. The dietician JJ Virgin (actually her name) recommends a diet that eliminates:

Eggs,
Dairy,
Gluten,
Soy,
Peanuts,
Sugar,
I think the last is Corn...and I might be wrong on peanuts.

The result of this change of diet will be lovelier skin, weight loss and a more youthful you!

If someone handed you a card, eliminating the listed foods...

I can't imagine what you'd whip up for breakfast, except for fresh fruit, hummus and gluten free crackers...

I'm not downplaying type one allergic reactions...but I think any Chef might prefer to get the list of allergens in time to purchase alternate ingredients that you might not readily keep on hand.

Meanwhile you are creating breakfast for how many others?

[pnwmom]

4. But you're the only one who knows how you prepare the foods on your menu.

How can the customer know what to order without knowing what's in the foods you prepare?

If she tells you she would like grilled chicken, and then explains or gives you a card that indicates she can't eat wheat, then you know not not to place the grilled chicken on a bed of dressing made of bread (that isn't even mentioned on the menu). And you know not to marinate with soy sauce, which has wheat in it.

What is the problem with that?

[unblock]

5. the best start for this is actually a menu that welcomes patrons with allergies.

i really like it when the menu carefully identifies foods prepared with common allergens like peanuts, and for that matter also identifies vegetarian dishes and so on (how am i to know if the vegetable soup was prepared with beef stock?)

not only does this solve many problems with no need for further discussion or miscommunication, but also it lets the patron know that the restaurant is happy to cater to their needs.

[pnwmom]

6. And it also can be helpful when the chef comes out to talk directly to the customer.

I've had that happen at several restaurants. I've also had the server bring me containers to read ingredient lists myself, which is useful, since gluten (my issue) can be hidden under so many names.

[SwampG8r]

7. well

in the case i am referring to the cards had...
i dont want to be unfair but
at least 15 things on it covering about 60% of the foods of the world
of course if someone has one or two issues its no big deal
but when there are multiple issues it would help me feed you if you bring a game plan

[pnwmom]

8. Thanks for clarifying.

I can see how the more issues a person has the harder it would be.

Luckily for me, more and more chefs these days seem to be able to work with gluten and wheat problems.