As an owner of a bakery…the amount of times I’ve had to tell people that are celiac that they shouldn’t even be inside the building is mind boggling. Really enjoy your writing!
I can relate to the allergy notes. I have an egg allergy, if I eat an egg it's quickly followed by a hasty retreat to the bathroom. Not pleasant but once done that's it. I avoid eggs. Now......if I had a cheese allergy.....I'd take the hit.
What I really cannot understand (unless I have misunderstood and the Lady was dining alone), is what the hell were her companions doing letting a full plate of ‘paid for’ food get thrown away. What a ridiculous waste; at least eat some of it!!! Do people go out to eat who don’t like eating ???
I feel for you catering for allergies/intolerances/sensitivities and I think a lot of the whole food group elimination approach is based on old science. We now know we need to be eating as widely as possible for better immune and gut tolerance. (I'm referring to intolerances and sensitivities btw not full-blown allergies which are another kettle of fish).
This was eye-opening. I had lazily assumed that the questions about allergies were just there because the Restaurant insurers insisted on them, but that nothing much changed in the kitchen (other than not casually adding prawns to a dish requested without prawns).
I feel sorry for the people with serious allergies, but there's a limit surely to what a restaurant can be expected to change, while also serving a wide range of food? Individuals have to take responsibility for their own health (and maybe not eat out at some places)?
The lactose-intolerant stories absolutely ring true, it's definitely a trade-off, I have a close family member who will always "take the bullet" for a good ice cream.
I felt utterly outraged on your behalf! Did that customer pay for the food she had ordered but knew she couldn’t eat? Or did she expect the restaurant to take the hit? If she had tasted it and suffered a terrible reaction, whose liability would it have been? - seems like it shouldn’t have been the restaurant’s, but would it actually have played out like that? If I was a restaurateur I not only would not want that customer back, I would be warning all my restaurateur friends against letting them cross the threshold. An aside on the gluten issue: there are quite a few people out there who are not coeliacs but who can experience a lot of ah, intestinal discomfort (probably like what lactose intolerant people get if they decide to eat some cheese) if they consume more than a certain amount of gluten. So they will try to minimise the amount of gluten they’re eating in some parts of the meal in order to be able to enjoy a dish that contains gluten and not go over their personal limit. I hope that they would make it clear they don’t have an allergy but an intolerance.
The weird thing is, the lady was perfectly lovely, and was happy to bat the bill in full! She didn’t even complain, she just mentioned it in passing like it was totally normal.
It is frustrating though. We work exceptionally hard to build up a good reputation, and we’re only one undeclared allergy away from losing everything.
No, I know some people can have a little bit. Some of my comments are a little tongue in cheek (as they always are).
We once had a guest turn up on a busy Friday night, and tell us at the table that she had an allergy to all fresh herbs. Our head chef came out in the middle of service, came up with a few bespoke dishes for her etc. After we served her table their drinks, I saw her lean over to taste her friend’s cocktail that was garnished with fresh thyme. I literally ran across the restaurant—stopping just shy of whacking it out her hand—and told her there were fresh herbs in the cocktail.
She told me that it was ok in drinks!
She later revealed that she was a culinary instructor at the college which is even worse!
Around the age of 12, I grew out of severe lactose intolerance. My Mom would announce it at restaurants. She knew the restaurants that cooked with olive oil. I knew the brands that had trace amounts of milk, the margarines, the salami with non-fat dry milk solids, everything. And this was in the 70's, so there wasn't much awareness. I was drinking soy and rice milk as a kid. I got older, my body changed. Now, not an issue. To this day, I don't drink cow's milk. I actually prefer goat milk.
As for the "preference" category. Ugh. When I work the floor, I see those exact references in action. No bread? All in on bread pudding for dessert. WTF? Bread is in the title!
I've become lactose intolerant since my mid-40s and I'm much as you describe. I ask the kitchen to let me know what has dairy, not so I can avoid it but so I can mainline as many lactase tablets as I reckon it'll need to allow me to indulge my dairy obsession without too much digestive discomfort later on!
Those friends I have with genuine, serious allergies are always the most considerate. They make sure to let restaurants know ahead and again on arrival, and of course it goes without saying that their claimed allergies don't suddenly evaporate when something tempting is offered.
That's such shitty behaviour and has meant that kitchen staff have gone out of their way to ensure they avoided stated allergens only to find out that this particular customer is just a drama queen and can't actually admit to fad diets or simply not liking an ingredient. So ridiculous.
I really feel for restaurants catering to those who pretend to have allergies and I really feel for those with real allergies who are sometimes taken less seriously because of the pretenders.
For the last few years, my father in law has become increasingly lactose intolerant (despite religiously enjoying a cheddar sandwich each day!). He recently reluctantly announced it to the server in a restaurant in Bristol (by the “river”, that used to be a “station”) - oh I don’t want to make a fuss, they will say I can’t have x or y - was given an amazingly clear menu with choices and ingredients clearly set out.
It’s changed his view entirely on self declaring - and he had an amazing meal and was full of praise for them!
Some really excellent examples, I bet it felt good to get them down on (virtual) paper! As you say, in advance, it's fine, but really maddening when it's sprung on you...
In the small print on the website and the menu “we are very sorry, but we are unable to accommodate the following allergies: nightshades, alliums, sulphites & nitrites”? Surely your margin must evaporate at a certain point
The thing is, we want to cater to guests, because we’re in the business of being hospitable. We can cater to most allergies with enough warning, although sometimes it’s challenging.
We say on our website that dairy free and allium free is difficult at Lapin, seeing as it’s the base of most French food.
Sometimes a walk in table has a peculiar allergy—we had a walk in with an allergy to vinegar the other day. That’s ok too, because they told us as early as was reasonable.
It’s more for the guests who book two weeks in advance, but only tell us about their restrictions when they’re placing their order.
When you say margin, do you mean restaurant profit margin disappearing for not being able to accommodate?
I meant that if your kitchen staff have to spend a bunch of time preparing an allergen free zone, it’ll be difficult to make a profit from the customer. Maybe it’s worth taking a loss on some people for the broader purpose of being hospitable.
I had a housemate with a severe rice allergy. She always carried her EpiPen and was generally very careful. As a social worker she was often invited to clients homes where she couldn't decline the food offered. Her pen and a call to emergency services were regularly used. She knew she was taking a chance on her life but didn't want to offend anyone. It seemed crazy to me.
Magnificent summation
Thank you Johnnie
As an owner of a bakery…the amount of times I’ve had to tell people that are celiac that they shouldn’t even be inside the building is mind boggling. Really enjoy your writing!
Genuinely mind boggling isn’t it! Glad you enjoy the writing though, Molly.
Where’s your bakery?
Western North Carolina!
Damn, too far for me to visit (for now)!
I can relate to the allergy notes. I have an egg allergy, if I eat an egg it's quickly followed by a hasty retreat to the bathroom. Not pleasant but once done that's it. I avoid eggs. Now......if I had a cheese allergy.....I'd take the hit.
Absolutely not suprised, a daily occurrence in a lot of restaurants.
What I really cannot understand (unless I have misunderstood and the Lady was dining alone), is what the hell were her companions doing letting a full plate of ‘paid for’ food get thrown away. What a ridiculous waste; at least eat some of it!!! Do people go out to eat who don’t like eating ???
I feel for you catering for allergies/intolerances/sensitivities and I think a lot of the whole food group elimination approach is based on old science. We now know we need to be eating as widely as possible for better immune and gut tolerance. (I'm referring to intolerances and sensitivities btw not full-blown allergies which are another kettle of fish).
This was eye-opening. I had lazily assumed that the questions about allergies were just there because the Restaurant insurers insisted on them, but that nothing much changed in the kitchen (other than not casually adding prawns to a dish requested without prawns).
I feel sorry for the people with serious allergies, but there's a limit surely to what a restaurant can be expected to change, while also serving a wide range of food? Individuals have to take responsibility for their own health (and maybe not eat out at some places)?
The lactose-intolerant stories absolutely ring true, it's definitely a trade-off, I have a close family member who will always "take the bullet" for a good ice cream.
I felt utterly outraged on your behalf! Did that customer pay for the food she had ordered but knew she couldn’t eat? Or did she expect the restaurant to take the hit? If she had tasted it and suffered a terrible reaction, whose liability would it have been? - seems like it shouldn’t have been the restaurant’s, but would it actually have played out like that? If I was a restaurateur I not only would not want that customer back, I would be warning all my restaurateur friends against letting them cross the threshold. An aside on the gluten issue: there are quite a few people out there who are not coeliacs but who can experience a lot of ah, intestinal discomfort (probably like what lactose intolerant people get if they decide to eat some cheese) if they consume more than a certain amount of gluten. So they will try to minimise the amount of gluten they’re eating in some parts of the meal in order to be able to enjoy a dish that contains gluten and not go over their personal limit. I hope that they would make it clear they don’t have an allergy but an intolerance.
The weird thing is, the lady was perfectly lovely, and was happy to bat the bill in full! She didn’t even complain, she just mentioned it in passing like it was totally normal.
It is frustrating though. We work exceptionally hard to build up a good reputation, and we’re only one undeclared allergy away from losing everything.
No, I know some people can have a little bit. Some of my comments are a little tongue in cheek (as they always are).
We once had a guest turn up on a busy Friday night, and tell us at the table that she had an allergy to all fresh herbs. Our head chef came out in the middle of service, came up with a few bespoke dishes for her etc. After we served her table their drinks, I saw her lean over to taste her friend’s cocktail that was garnished with fresh thyme. I literally ran across the restaurant—stopping just shy of whacking it out her hand—and told her there were fresh herbs in the cocktail.
She told me that it was ok in drinks!
She later revealed that she was a culinary instructor at the college which is even worse!
Around the age of 12, I grew out of severe lactose intolerance. My Mom would announce it at restaurants. She knew the restaurants that cooked with olive oil. I knew the brands that had trace amounts of milk, the margarines, the salami with non-fat dry milk solids, everything. And this was in the 70's, so there wasn't much awareness. I was drinking soy and rice milk as a kid. I got older, my body changed. Now, not an issue. To this day, I don't drink cow's milk. I actually prefer goat milk.
As for the "preference" category. Ugh. When I work the floor, I see those exact references in action. No bread? All in on bread pudding for dessert. WTF? Bread is in the title!
A little bit of bread at dessert is fine of course!
I've become lactose intolerant since my mid-40s and I'm much as you describe. I ask the kitchen to let me know what has dairy, not so I can avoid it but so I can mainline as many lactase tablets as I reckon it'll need to allow me to indulge my dairy obsession without too much digestive discomfort later on!
Those friends I have with genuine, serious allergies are always the most considerate. They make sure to let restaurants know ahead and again on arrival, and of course it goes without saying that their claimed allergies don't suddenly evaporate when something tempting is offered.
That's such shitty behaviour and has meant that kitchen staff have gone out of their way to ensure they avoided stated allergens only to find out that this particular customer is just a drama queen and can't actually admit to fad diets or simply not liking an ingredient. So ridiculous.
I really feel for restaurants catering to those who pretend to have allergies and I really feel for those with real allergies who are sometimes taken less seriously because of the pretenders.
For the last few years, my father in law has become increasingly lactose intolerant (despite religiously enjoying a cheddar sandwich each day!). He recently reluctantly announced it to the server in a restaurant in Bristol (by the “river”, that used to be a “station”) - oh I don’t want to make a fuss, they will say I can’t have x or y - was given an amazingly clear menu with choices and ingredients clearly set out.
It’s changed his view entirely on self declaring - and he had an amazing meal and was full of praise for them!
That’s the way to do it! We want people to have a great time, so the more information we have the better.
People with dietary requirements should never feel bad about letting the restaurant know.
Some really excellent examples, I bet it felt good to get them down on (virtual) paper! As you say, in advance, it's fine, but really maddening when it's sprung on you...
That was a very therapeutic post! It can often be a touchy subject, but I think it’s one that’s worth broaching.
In the small print on the website and the menu “we are very sorry, but we are unable to accommodate the following allergies: nightshades, alliums, sulphites & nitrites”? Surely your margin must evaporate at a certain point
The thing is, we want to cater to guests, because we’re in the business of being hospitable. We can cater to most allergies with enough warning, although sometimes it’s challenging.
We say on our website that dairy free and allium free is difficult at Lapin, seeing as it’s the base of most French food.
Sometimes a walk in table has a peculiar allergy—we had a walk in with an allergy to vinegar the other day. That’s ok too, because they told us as early as was reasonable.
It’s more for the guests who book two weeks in advance, but only tell us about their restrictions when they’re placing their order.
When you say margin, do you mean restaurant profit margin disappearing for not being able to accommodate?
I meant that if your kitchen staff have to spend a bunch of time preparing an allergen free zone, it’ll be difficult to make a profit from the customer. Maybe it’s worth taking a loss on some people for the broader purpose of being hospitable.
Certainly if it was the norm, there would need to be a restructure of the businesses model.
I imagine every business has a few customers who aren’t considered profitable.
I had a housemate with a severe rice allergy. She always carried her EpiPen and was generally very careful. As a social worker she was often invited to clients homes where she couldn't decline the food offered. Her pen and a call to emergency services were regularly used. She knew she was taking a chance on her life but didn't want to offend anyone. It seemed crazy to me.