So how pissed would you be?

[AOPIHottie]

As a former and (hopefully) future restaurant manager, every single item that comes into a restaurant(supplies) has/should have an ingredient list on it so the management knows what is in everything specifically for that reason. At my restaurant (I am head of training) I make sure the staff understands if someone mentions an allergy or stongly insists a certian food be left out of the meal that the server double check with the management before ordering to ensure the offending food is taken care of. If I had been the manager I would have immediatly comped your food, got YOUR phone number, as well as contact my HR department to see what steps should be taken next. I would suggest calling back to speak with the General Manager as soon as possible, and if he/she blows you off as well ask for the corporate number. The reason I say ASAP is so they can't think "he must not have been to sick if it took this long to call us". I hope you are feeling better!!

(thats long, sorry!)