People should respect other people’s body autonomy where food dislikes are concerned just like they should for just about every other form of body autonomy. The fact that they don’t is the reason this problem exists.
Yes, a person who asks for no onions shouldn’t get onions, but a dislike doesn’t require workspace and utensil sanitization to the same degree as an allergy.
Someone saying they’re allergic but then getting food prepared on a surface that was just used for the thing they’re allergic to can still have a reaction to it, but it’s perfectly fine for someone who just didn’t want it on their food.
Telling someone you’re allergic when you’re not either creates an enormous amount of extra work for the kitchen staff to avoid cross contamination, or reinforces not taking it seriously because they don’t and nothing bad happened. In both of those scenarios the person lying about being allergic is an asshole.
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.
People should respect other people’s body autonomy where food dislikes are concerned just like they should for just about every other form of body autonomy. The fact that they don’t is the reason this problem exists.
Yes, a person who asks for no onions shouldn’t get onions, but a dislike doesn’t require workspace and utensil sanitization to the same degree as an allergy.
Someone saying they’re allergic but then getting food prepared on a surface that was just used for the thing they’re allergic to can still have a reaction to it, but it’s perfectly fine for someone who just didn’t want it on their food.
Telling someone you’re allergic when you’re not either creates an enormous amount of extra work for the kitchen staff to avoid cross contamination, or reinforces not taking it seriously because they don’t and nothing bad happened. In both of those scenarios the person lying about being allergic is an asshole.
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.
Someone with an allergy can be just fine with cross contamination if their allergy is mild.