Quote:
Originally posted by EEKappa
My step-dad is violently allergic to mustard, which is in almost all salad dressings, as well as mayonnaise. He had business cards made up with his name, and the statement "Please notify the chef that I am severly allergic to mustard." He hands one to servers when he's ordering, and it really gets their attention!
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When I worked at TGI Friday's (5 years ago -- servers still wore stripes and suspenders) we had a lady who'd come in with slips of paper pre-printed that listed EXACTLY how she wanted her salad made. It was ridiculous. X amount of spinach, not romaine, lettuce. X amount of eggs, NO YOLK, I am extremely allergic to yolk. X amount of walnuts. NO CHEESE, I am extremely allergic to cheese. X amount of speically put together dressing. etc...
It was ridiculous. If you're THAT allergic to THAT many things, either find something on the menu that fits your dietary constraints, or eat at home -- it's stupid to put that many directions in the hands of the servers/cooks, who often don't speak the same language (depending on the part of the country you're in) if you're really going to have THAT big of a problem on your hands, allergy-wise. I totally understand "leave off the peanuts", but when you're creating your own menu, it's time to reevaluate!