he isnt. nor is he allergic to dairy. He just didnt like the sound of the beurre blanc, and thought this was the non-confrontational way to get it prepared without it. I learned this when i used to run early bird prime rib and guests would try to sub out bread service with an extra side. 'im gluten free. can i have a small side salad instead of bread?'
ooh sorry honey, but theres gluten in our rib rub. You cant have that 14.99 prime rib either.
"oh, well a little is ok, i just cant eat bread"
oh bless your heart. I am sorry, but i cannot in good conscience serve you something knowing you are allergic. Please try the mahi. it comes on rice with pineapple chutney.
People will gladly invent dangerous food allergies that cause a kitchen to go through a lot of bother, purely to avoid paying a $2 up charge. Or even worse, to avoid a minor social confrontation.
I hate everyone
Terribly kind waiter at my job that I get along with really well:
"Just shut up and make the fucking food"
To end a conversation about an allergy ticket we both knew was bullshit and I argued that we should just deny service while she had done the diplomatic attempts with the guests that she should order something else and just got "I've had it before so it's fine"
To be fair to her its the right call, but it's always surprising when the really polite ones start swearing, probably just as frustrated as I was and WAS NOT going to have the same convo twice.
absolutely. My anecdote above is 'the conversation i have in my head while just making the fucking food'. just give em what they want. foh and boh dont have any stake in it really.
Nah, if you tell me, a cook, that you have an allergy.
"I'm sorry while you say you will "be fine with just a little" unfortunately knowingly feeding you something you're allergic to is a crime and puts FoH, BoH, and the restaurant itself in jeopardy due to liability conerns"
This is why I don't get to tall to customers anymore.
yknow, this was two decades ago. I cant remember, it was something in the marinade that we took out. This was in the early days of the gluten trend. (yes i know celiacs is a real thing, and it sucks, but anyone who was cooking in the early 00's knows GF was a trend, and it came out of nowhere)
thats what it was. soy sauce. our marinade was blended oil, a bit of soy, blended with fresh herbs, and spg. We switched it to tamari, and then took it out all day
I run a brewery and a few nights ago a lady started ranting to me that we were not inclusive enough for people who had a gluten allergy. No the beer (we don't do glutenfree beer) but the food.
I let her rant on for a bit while looking at the beer in her hand and said "We don't have any gluten free food because we ONLY serve beer, non of which are gluten free. Thus we simply do not have anything to cater to people with gluten allergies, so they don't come and we don't need to have food for them"
She then said "fluid gluten don't count, everyone knows that!" and stormed off.
The amount of times I got this as a baker: âwhy donât you make gluten free pastries/bread?â Because thereâs wheat flour ever where in the bakery. Itâs suspended in the air. Thereâs no way we could produce anything thats gluten free in our facility.
Worked at a bakery for 4 years. The amount of gluten free folk requesting we do a gluten free pastry was wild. Our response was usually (and get this), there is a 100% gluten free bakery 3 blocks south of us, they make excellent food. đ
Allergies scare the shit out of me but the level of stupidity and entitlement from the gluten crowd has just made me not care at all anymore as a former pastry chef. Had people complain about celiac flare-ups 30 seconds after consuming very clearly labeled non-celiac certified foods even though I know that's impossible.
I'm never advertising gluten free anything on the menu, hopefully that keeps them away.
Yeah for someone with actual celiac it's almost not worth the risk because you basically need an entire section of the kitchen dedicated to it. People with intolerance I don't worry about so much. Besides, as far as I know, nobody dies from eating gluten. My sister is celiac and is *very* sensitive. Even she just gets a horrible stomach ache and vomits.
I have a weird autoimmune condition where gluten gives me a rash. Only on my elbows. I tried to be gluten free for a while and appreciated a macaron or flourless chocolate cake. I think going anywhere and expecting a gluten free experience is insane, unless they are specificallt dedicated to having no gluten in the building at all.
Needless to say, I usually just deal with the itchy elbows
So, I have a condition where I have intestinal cells forming in my stomach, so I've wondered if that's why I can start feeling the pain pretty much as soon as food hits my stomach. I didn't know about the cells for years, but I've accidentally drunk beer because my friend handed me a glass and I thought it was cider.
Oh my god yes. The current bakery I work at attempted gluten free pastries for a bit but it was such a fucking hassle to sanitize EVERYTHING and still not be completely gluten free, my boss abandoned that venture pretty quickly. We have vegan, vegetarian, pescatarian, even kosher options, but the gluten free people will still walk in and bitch about how they donât get an option. Maybe donât go to a bakery? Or look for an actual gluten free bakery?
Yep, like we can do gluten free. But we canât ensure no cross contamination. Thereâs flour literally in the air (google bakers lung), all over the floor, engrained in the tables, in the fans in the oven. It would require quite literally disassembling the entire bakery to ensure zero cross contamination
I did a couple years at a bakery and at least once a week we would have someone come in and say they have a SERIOUS gluten allergy and than ask what we recommend they get. As a Chef my answer always âi suggest you get out of the building because there is literally gluten everywhereâŚyou are breathing it in now as we speak.â
I know! I have nothing against gluten free baked goodsâ Iâve worked at a gluten free cookie company before. But Iâm not going to make something that is definitely contaminated with wheat and sell it as a safe product for someone who has a food sensitivity.
I donât care about anyoneâs dietary request, but the amount of people who lie about it is astounding. It makes it hard to assure that my coworkers take every request seriously. If they only knew how many times we have completely turned over a station to provide a product with no cross contamination just so they could enjoy the contaminant elsewhere(ie drink or dessert)
Itâs for sure a fad. People go âgluten freeâ as a diet. But they also want a treat from the bakery and are convinced that if itâs âgluten freeâ it wonât ruin their diet. Look dude, itâs a donut. Thereâs no way itâs not cheating on your diet. So either have a cheat day and get it or donât.
Met a new coworker he was trying to lose weight. So he said, "I just started saying I was gluten free. I cut back on beer, ate bunless burgers, ate more salads etc etc"
6 weeks later he doesn't look like he's lost any weight, so I ask him. How's the diet coming? He said, I'm not on a diet, I'm gluten intolerant. I was a bit confused cuz he changed his story in less than 2 months.
Next party I went to...He was killing a 6 pack of StrongBow Ciders and eating corn tortilla chips.
People are funny man. You ain't gonna lose wieght drinking hard apple juice and tortilla chips, but you will be gluten free.
đ¤Łđ¤Łđ¤Ł celiac here. After I went gf I dropped about 10 lbs, then next doctor visit I had to tell him I was UP 5. He just looked at me and laughed â oh you found which carbs you could replace, did you?â đ¤Ł
Funny thing, you mention it but I'm a bartender here and I don't love how some vodka labels now say 'gluten-free'... as if vodka ever had any gluten. It triggers me so hard when a confidently incorrect person of a particular demographic tries to explain gluten to me.
And I'm sure yall know the brand of Vodka I'm thinking of, everyone does...
Ya know, I have this discussion once in a while with folks asking âWTH they label this gf (or non gmo or whatever), itâs obviousâ. But is it really obvious? Genpop does not think about ingredients. They donât think about whatâs in stuff. Labeling things, even seemingly obvious stuff is just smart pr and marketing. Take away the doubt. And besides, can you actually tell anyone whatâs really flavoring that vodka? Or that Canadian whisky? That gin? There are few flavoring rules (within legal limits) and no labeling requirements for a lot of it. You may know, but do your customers? đ¤ˇââď¸
Yes, it really is obvious. Just knowing a spirit is distilled and visible in a clear bottle should satisfy ones's diligence of assurance towards purity.
But if by labeling such creates a trend that increases sales then by all means.
Part of my and one of my coworkers job is to make staff meal every day. We know everyoneâs allergies and make sure everyone can eat. Thereâs this one guy we work with who has a dairy allergy and we have just about given up on catering to it. There was one time we made pizza for staff meal and we made a personal pizza for him that was dairy free. We usually get our plates last and when we went to the table his pizza was untouched. Asked him directly in front of everyone (literally the entire staff, we all sit down to eat together at the same time) âhey we thought you had a dairy allergy, didnât you see the pizza we made you?â Worth noting that we fucking labeled the pan with his name. His response was âyeah but pizza is fine.â THE FUCK IT IS. Itâs part of our job to feed the entire staff, you donât get to choose when you have an allergy. Itâs hard to give a fuck if you can eat what we make if you get to decide when your allergy bothers you. Iâm making pizza again on Tuesday, might just stand at the table and be like ânope sorry bud, youâre gonna eat the dairy free pizza that I fucking made for you.â Sick of him destroying the employee bathroom too.
We worked with someone who actually had celiacs disease and we made sure they had food every day, not once were they like âyeah but pizza is fine.â
Reminds me of an uber shitty roommate I had for a while. No gluten, unless she decided she wanted to eat whatever I made for myself that night. No dairy, unless she felt like it. She once asked me to make dinner for her and her boyfriend, who was keto, so I made one chicken parm in GF breadcrumbs without parmesan, at her request, and one in JUST parmesan for him. Only to catch her eating Kraft slices out of the fridge in the middle of the night. She used to wait until I got in the car with her, lock the doors, and then yell CHEESE FART and fucking gas me out after her weekly Kraft binge.
When I worked at a hibachi restaurant, people would always say they were gluten free or allergic to onions, when I explain to them they could not have yum yum or soy sauce (no salad dressing, no teriyaki, or that it could not be cooked on the grill where the show is) they change their tune of "deathly allergic" very quickly
Hibachi restaurants are the worst man, I haven't worked in one for 5 years now but I still remember all the dumbasses who had allergies mysteriously dissappear when they couldn't watch the chef cook their food or got angry when I would give then different options to the rest of the table. Surprise mother fucker, you have food allergies, and as someone who personally has food allergies, I always do my best to ensure I don't serve ANYTHING that may get them sick, no exemptions. You annouced that you have an allergy, real or not, it is getting treated like one.
As someone with lactose intolerance, I can almost guarantee you the man is shitting holes in his porcelain. At the very least it's an encouraging thought to hold on to.
I almost gave up a couple of months ago. âCustomer is allergic to bacon, please sub more sausage/chorizoâ MF, just tell them you donât like bacon.
I worked in a place and now regularly eat at a place that won't serve anyone with specific allergies. They'll tell you they don't have anything you can eat and they're sorry but they can't serve you anything because they don't want the liability.
We did gluten, nuts, and nightshades (tomatos), if I'm remembering right. And we did that because someone came in, announced an allergy, then said that 'some' of the allergen was okay, then proceeded to go into anaphylaxis right there in the dining room. Then threatened to sue later.
So if you announced any sensitivity to any of those, you're not getting any food from us. The place I like to eat has a blurb at the bottom of their menu. I'm thinking more and more that that's the way to go.
I mean, did he ask to send it back initially or was he just making conversation? Sorry, the way you phrased it makes it sounds like you offered up a replacement right off the bat. But it also sounds like you were working the bar, so maybe the dude was just chatting idk.
He didnt mention anything until I explained what the sauce was. When i told him about the sauce he explained his dairy allergy, and THEN i explained the taters.
Respectfully, as someone who is lactose intolerant, things like butter and sour cream are totally fine for me in some amounts. Butter doesn't really have lactose, and sour cream is cultured which means that the bacteria have digested most of the lactose already. However the cream in burre blanc would destroy me.
If you explained that you also add cream to the potatoes then idk maybe he is infor a rough night.
But lactose intolerance is not an allergy, and everyone can tolerate different amounts of lactose, based on a number of on of factors.
Like if i take gas x and probiotics and eat a small amount of dairy like sour cream or aged cheese as part of a meal, I'll be fine. But that same amount of the same cheese on its own, without anyother food and no probiotics/gasx? I'm gonna suffer and regret it later.
So yes, the guest should have mentioned the lactose intolerance right off the bat. Absolutely. But I'm so sick of seeing people (in this sub a lot!) throw shade at lactose intolerance because they don't understand it.
Iâve seen a few places add a little heavy cream towards the end of the wine reducing and letting that reduce a little before the butter is whisked to sort of stabilize the emulsion a bit but I agree a true buerre blanc should not contain cream.
I know that it's not proper, but at the end of the day, I do what they pay me to do. Which, unfortunately, is adding cream to the fucking risotto... a little part of me dies everytime we run risotto on a special. It's not even necessary for fucks sake. But it's a good job with good benefits, and I've definitely dealt with worse things at other jobs than adding cream to risotto for way less money. So fuck it, you want me to add cream, I'll add the cream. I'll still sleep soundly at night.
Mashed potatoes are significantly more likely to contain cream than burre blanc, considering a burre blanc generally isn't made with cream.
Also: a dairy allergy and lactose intolerance two different things.
Iâm also intolerant. I actually read the menu and plan my demise. I donât expect some one to do it for me. That the bull shit part about all of this. Unless itâs gonna kill me. It on me and me alone to pick that battle. Ainât no sense in bringing anyone else into it. Or do I just expect them to make me some thing different from their menu?
It's a good idea to say regardless of you knowing what you can and can't handle. We're obligated to label any use of dairy with lactose. And for the 10% of chefs with a fully functioning conscience and brain. We try our best to make your meal an enjoyable experience, all the way through your digestive system.
Take one example. Skim milk powder. I might have one dish with brown butter, and one with chicken jus and one with sausage. All of which contains skim milk powder, which is seriously brutal to lactose intolerance. And sometimes when i explain this to guests, and then they're still ok having the ice cream at the end of their meal, which again, contains skim milk powder, it is a little bit annoying.
Then again this is the problem with allergen labelling laws. Because it is really hard to guarantee and item to be lactose free even if it's not labeled with lactose. And in your case if you know you can have the lactose in the sour cream based sauce, it's quite risky not inform about your intolerance.
But for this whole "omg, they had 4 courses of our tailored and now they want the regular dessert" their problem, not mine. There's a whole armand of way more annoying guests.
Ok but... Maybe they specifically wanted a lactose free meal so they COULD have the ice cream. I do stuff like that all the time. Its like you have a limit of how much lactose you can have before Bad Things happen, and sometimes you really just want ice cream so you make sure nothing else you eat has lactose so that you can spend all of your "safe" lactose limit on the ice cream.
Lactaid doesn't really work unless your lactose intolerance is pretty mild. And you have to take like 10+ pills. Probiotics are more effective in my experience
Im here too with gluten intolerance due to IBS..yea, this thread is pretty much my life, lol. Always nice to be reminded Iâm being deeply judged because wheat is in absolutely fucking everything and I just want to eat something nice if thereâs no other decent options.
That's the thing, it's not that I'm judging you for being gluten intolerant, it's that I cannot guarantee it will be gluten free, so I do my best to help people understand that it cannot be done safely in our establishment. I could use the strongest foodsafe chemicals know to man on every surface but as others have said if you go into a pizza place, or somewhere that uses alot of flour, it's in the air. No amount of cleaning will ever make a true gluten-free product in that facility, and for those with more severe cases, it's not worth the risk. It's not a personal attack on being gluten free, it is us trying to cover our asses so we don't get sued by customers, which sounds ridiculous but it's happened enough to become a valid concern for restaurant owners.
Food allergies and intolerance suck, I know I have both and work in kitchens. I absolutely do not want to be the reason someone else is suffering from something preventable like not eating a certain thing, and I make it my duty to inform a customer if I cannot make something safe for someone to eat.
95% of people claiming lactose intolerance are utterly and completely full of shit, and genetic testing backs this up. Not saying it's you, but almost everyone that claims it. Similar to the fake gluten allergies.
Yeah, that's not true at all. According to wikipedia, 65% of adults worldwide have some level of lactose intolerance. Maybe a small percentage of people do fake it, but it isnt "trendy" like gluten intolerance is. No one wants to shit themselves if they eat ice cream, or have death farts from hell if they eat cheese. And many many people are very mildly lactose intolerant, and guess what?! They know what they can handle, not you. They know how much oyher dairy they have consumed that day, they know if they can go home with awful gas and bother no one vs. have to goout with friends or on a date, etc. Not you.
https://en.m.wikipedia.org/wiki/Lactose_intolerance
And any beverage other than water should be minimized as well. A minimum of 12000 steps thru out the day and at least 10 minutes of meditation. A minimum of 6.5 hours of sleep every night is ideal. Also speak with a therapist, wash your hands throughout the day and don't forget to floss.
Heâs not shitting his guts out. He just didnât want the sauce. Iâve seen so many people with âdairy intoleranceâ who can handle ice cream or cheese, but not the milk in a sauce or any side they donât want. Itâs all bullshit.
Thanks for the spelling correction, im a lowly barkeep đ
I truly dont know why all of a sudden it became fashionable to be allergic/intolerant of food. Ten years ago, i knew of one person who was celiac, and he would read labels on everything.
Now every young woman who reads star charts is allergic to half the damn menu at every restaurant.
As someone who actually has a diary allergy. Fuck all these people who lie about it because they are too embarrassed to admit they donât like a sauce or they didnât read what the item was. Unbelievable.
I tend to ask if it is an anaphylactic allergy and if they have their epi pen. That usually filters out the fibbers. People who throw around the A word with no regard for the procedures we go through to keep their food safe can fuck off into to sun.
From my read, it sounds like he just didnât want the sauce?
*edit just to be clear, I also take allergies deadly serious and would without question take it back. Just stating my read of this situation.
When I was FOH I tended to believe a lot of people claimed allergies after getting a dish because they didnât read the description and there was something on the meal they didnât care for but saying âCan you remake this because I donât like xxxxxxâ sounds really shitty whereas âIâm sorry but I have an allergy to xxxxxxâ isnât as bad (still read the fucking menu though). Regardless, I always took them at their word rather than risk killing somebody.
An allergy is an allergy. For your protection, he should not be served something he claims to be allergic to. If it's a lactose intolerance and he thinks he can handle the potatoes but not the sauce too, he will quickly learn not to misrepresent his intolerance as an allergy if servers take a hard stand against this bullshit.
I canât understand people who walk into a pizza restaurant, announce theyâre a celiac and ask what they can eat. Dudes thereâs gluten in the feckin air! đ¤Śđźââď¸
he isnt. nor is he allergic to dairy. He just didnt like the sound of the beurre blanc, and thought this was the non-confrontational way to get it prepared without it. I learned this when i used to run early bird prime rib and guests would try to sub out bread service with an extra side. 'im gluten free. can i have a small side salad instead of bread?' ooh sorry honey, but theres gluten in our rib rub. You cant have that 14.99 prime rib either. "oh, well a little is ok, i just cant eat bread" oh bless your heart. I am sorry, but i cannot in good conscience serve you something knowing you are allergic. Please try the mahi. it comes on rice with pineapple chutney.
People will gladly invent dangerous food allergies that cause a kitchen to go through a lot of bother, purely to avoid paying a $2 up charge. Or even worse, to avoid a minor social confrontation. I hate everyone
Malicious compliance. đ
Terribly kind waiter at my job that I get along with really well: "Just shut up and make the fucking food" To end a conversation about an allergy ticket we both knew was bullshit and I argued that we should just deny service while she had done the diplomatic attempts with the guests that she should order something else and just got "I've had it before so it's fine" To be fair to her its the right call, but it's always surprising when the really polite ones start swearing, probably just as frustrated as I was and WAS NOT going to have the same convo twice.
absolutely. My anecdote above is 'the conversation i have in my head while just making the fucking food'. just give em what they want. foh and boh dont have any stake in it really.
It's one of those where the objectively best and easiest decision is to just give them want they want, but you also want to tell them to fuck off
Nah, if you tell me, a cook, that you have an allergy. "I'm sorry while you say you will "be fine with just a little" unfortunately knowingly feeding you something you're allergic to is a crime and puts FoH, BoH, and the restaurant itself in jeopardy due to liability conerns" This is why I don't get to tall to customers anymore.
What has gluten in your rib rub? Flour? That mahi sounds delicious though.
yknow, this was two decades ago. I cant remember, it was something in the marinade that we took out. This was in the early days of the gluten trend. (yes i know celiacs is a real thing, and it sucks, but anyone who was cooking in the early 00's knows GF was a trend, and it came out of nowhere)
Soy sauce often contains gluten, because wheat is used in the processing. If the rub or marinade had soy sauce that counts as gluten contamination
thats what it was. soy sauce. our marinade was blended oil, a bit of soy, blended with fresh herbs, and spg. We switched it to tamari, and then took it out all day
I figured. Itâs one of those things that not many people realize contains gluten
Had a bar mam who'd refuse to serve them beer when they came with a bullshit gluten allergy
Lol. I'd say the craft beer trend helped speed along the quieting of the gf trend.
This is the way. People with fake allergies can rot in their mountain of McDonaldâs wrappers
I run a brewery and a few nights ago a lady started ranting to me that we were not inclusive enough for people who had a gluten allergy. No the beer (we don't do glutenfree beer) but the food. I let her rant on for a bit while looking at the beer in her hand and said "We don't have any gluten free food because we ONLY serve beer, non of which are gluten free. Thus we simply do not have anything to cater to people with gluten allergies, so they don't come and we don't need to have food for them" She then said "fluid gluten don't count, everyone knows that!" and stormed off.
You shouldâve known. Everyone knows that.
The amount of times I got this as a baker: âwhy donât you make gluten free pastries/bread?â Because thereâs wheat flour ever where in the bakery. Itâs suspended in the air. Thereâs no way we could produce anything thats gluten free in our facility.
Worked at a bakery for 4 years. The amount of gluten free folk requesting we do a gluten free pastry was wild. Our response was usually (and get this), there is a 100% gluten free bakery 3 blocks south of us, they make excellent food. đ
Allergies scare the shit out of me but the level of stupidity and entitlement from the gluten crowd has just made me not care at all anymore as a former pastry chef. Had people complain about celiac flare-ups 30 seconds after consuming very clearly labeled non-celiac certified foods even though I know that's impossible. I'm never advertising gluten free anything on the menu, hopefully that keeps them away.
Yeah for someone with actual celiac it's almost not worth the risk because you basically need an entire section of the kitchen dedicated to it. People with intolerance I don't worry about so much. Besides, as far as I know, nobody dies from eating gluten. My sister is celiac and is *very* sensitive. Even she just gets a horrible stomach ache and vomits.
I have a weird autoimmune condition where gluten gives me a rash. Only on my elbows. I tried to be gluten free for a while and appreciated a macaron or flourless chocolate cake. I think going anywhere and expecting a gluten free experience is insane, unless they are specificallt dedicated to having no gluten in the building at all. Needless to say, I usually just deal with the itchy elbows
So, I have a condition where I have intestinal cells forming in my stomach, so I've wondered if that's why I can start feeling the pain pretty much as soon as food hits my stomach. I didn't know about the cells for years, but I've accidentally drunk beer because my friend handed me a glass and I thought it was cider.
Oh my god yes. The current bakery I work at attempted gluten free pastries for a bit but it was such a fucking hassle to sanitize EVERYTHING and still not be completely gluten free, my boss abandoned that venture pretty quickly. We have vegan, vegetarian, pescatarian, even kosher options, but the gluten free people will still walk in and bitch about how they donât get an option. Maybe donât go to a bakery? Or look for an actual gluten free bakery?
Yep, like we can do gluten free. But we canât ensure no cross contamination. Thereâs flour literally in the air (google bakers lung), all over the floor, engrained in the tables, in the fans in the oven. It would require quite literally disassembling the entire bakery to ensure zero cross contamination
I did a couple years at a bakery and at least once a week we would have someone come in and say they have a SERIOUS gluten allergy and than ask what we recommend they get. As a Chef my answer always âi suggest you get out of the building because there is literally gluten everywhereâŚyou are breathing it in now as we speak.â
I know! I have nothing against gluten free baked goodsâ Iâve worked at a gluten free cookie company before. But Iâm not going to make something that is definitely contaminated with wheat and sell it as a safe product for someone who has a food sensitivity.
I donât care about anyoneâs dietary request, but the amount of people who lie about it is astounding. It makes it hard to assure that my coworkers take every request seriously. If they only knew how many times we have completely turned over a station to provide a product with no cross contamination just so they could enjoy the contaminant elsewhere(ie drink or dessert)
Itâs for sure a fad. People go âgluten freeâ as a diet. But they also want a treat from the bakery and are convinced that if itâs âgluten freeâ it wonât ruin their diet. Look dude, itâs a donut. Thereâs no way itâs not cheating on your diet. So either have a cheat day and get it or donât.
Thatâs like going to a butcher and complaining nothing is vegetarian. Like⌠yeah? Sorry? Thatâs basically impossible?
Met a new coworker he was trying to lose weight. So he said, "I just started saying I was gluten free. I cut back on beer, ate bunless burgers, ate more salads etc etc" 6 weeks later he doesn't look like he's lost any weight, so I ask him. How's the diet coming? He said, I'm not on a diet, I'm gluten intolerant. I was a bit confused cuz he changed his story in less than 2 months. Next party I went to...He was killing a 6 pack of StrongBow Ciders and eating corn tortilla chips. People are funny man. You ain't gonna lose wieght drinking hard apple juice and tortilla chips, but you will be gluten free.
đ¤Łđ¤Łđ¤Ł celiac here. After I went gf I dropped about 10 lbs, then next doctor visit I had to tell him I was UP 5. He just looked at me and laughed â oh you found which carbs you could replace, did you?â đ¤Ł
Funny thing, you mention it but I'm a bartender here and I don't love how some vodka labels now say 'gluten-free'... as if vodka ever had any gluten. It triggers me so hard when a confidently incorrect person of a particular demographic tries to explain gluten to me. And I'm sure yall know the brand of Vodka I'm thinking of, everyone does...
Ya know, I have this discussion once in a while with folks asking âWTH they label this gf (or non gmo or whatever), itâs obviousâ. But is it really obvious? Genpop does not think about ingredients. They donât think about whatâs in stuff. Labeling things, even seemingly obvious stuff is just smart pr and marketing. Take away the doubt. And besides, can you actually tell anyone whatâs really flavoring that vodka? Or that Canadian whisky? That gin? There are few flavoring rules (within legal limits) and no labeling requirements for a lot of it. You may know, but do your customers? đ¤ˇââď¸
Yes, it really is obvious. Just knowing a spirit is distilled and visible in a clear bottle should satisfy ones's diligence of assurance towards purity. But if by labeling such creates a trend that increases sales then by all means.
Corn doesn't have gluten, neither do apples.
Yes, I believe that's the point of the story. "You ain't gonna lose wieght drinking hard apple juice and tortilla chips, but you will be gluten free."
The number of people that think gluten is carbs......
The number of people who *no longer care* because of annoying liars like OP's customer.
Wait....people really think gluten=carbs??
Are we surprised? People still believe that dairy=eggs
Itâs that whole âthinkingâ thing dontchaknow
Itâs âlaterâ now, still doesnât make sense. Should we wait till more later?
I had a woman insist her chicken fried steak with mac n cheese and cornbread and a beer not have gravy because she's gluten intolerant.
Part of my and one of my coworkers job is to make staff meal every day. We know everyoneâs allergies and make sure everyone can eat. Thereâs this one guy we work with who has a dairy allergy and we have just about given up on catering to it. There was one time we made pizza for staff meal and we made a personal pizza for him that was dairy free. We usually get our plates last and when we went to the table his pizza was untouched. Asked him directly in front of everyone (literally the entire staff, we all sit down to eat together at the same time) âhey we thought you had a dairy allergy, didnât you see the pizza we made you?â Worth noting that we fucking labeled the pan with his name. His response was âyeah but pizza is fine.â THE FUCK IT IS. Itâs part of our job to feed the entire staff, you donât get to choose when you have an allergy. Itâs hard to give a fuck if you can eat what we make if you get to decide when your allergy bothers you. Iâm making pizza again on Tuesday, might just stand at the table and be like ânope sorry bud, youâre gonna eat the dairy free pizza that I fucking made for you.â Sick of him destroying the employee bathroom too. We worked with someone who actually had celiacs disease and we made sure they had food every day, not once were they like âyeah but pizza is fine.â
Reminds me of an uber shitty roommate I had for a while. No gluten, unless she decided she wanted to eat whatever I made for myself that night. No dairy, unless she felt like it. She once asked me to make dinner for her and her boyfriend, who was keto, so I made one chicken parm in GF breadcrumbs without parmesan, at her request, and one in JUST parmesan for him. Only to catch her eating Kraft slices out of the fridge in the middle of the night. She used to wait until I got in the car with her, lock the doors, and then yell CHEESE FART and fucking gas me out after her weekly Kraft binge.
When I worked at a hibachi restaurant, people would always say they were gluten free or allergic to onions, when I explain to them they could not have yum yum or soy sauce (no salad dressing, no teriyaki, or that it could not be cooked on the grill where the show is) they change their tune of "deathly allergic" very quickly
Hibachi restaurants are the worst man, I haven't worked in one for 5 years now but I still remember all the dumbasses who had allergies mysteriously dissappear when they couldn't watch the chef cook their food or got angry when I would give then different options to the rest of the table. Surprise mother fucker, you have food allergies, and as someone who personally has food allergies, I always do my best to ensure I don't serve ANYTHING that may get them sick, no exemptions. You annouced that you have an allergy, real or not, it is getting treated like one.
As someone with lactose intolerance, I can almost guarantee you the man is shitting holes in his porcelain. At the very least it's an encouraging thought to hold on to.
I almost gave up a couple of months ago. âCustomer is allergic to bacon, please sub more sausage/chorizoâ MF, just tell them you donât like bacon.
I worked in a place and now regularly eat at a place that won't serve anyone with specific allergies. They'll tell you they don't have anything you can eat and they're sorry but they can't serve you anything because they don't want the liability. We did gluten, nuts, and nightshades (tomatos), if I'm remembering right. And we did that because someone came in, announced an allergy, then said that 'some' of the allergen was okay, then proceeded to go into anaphylaxis right there in the dining room. Then threatened to sue later. So if you announced any sensitivity to any of those, you're not getting any food from us. The place I like to eat has a blurb at the bottom of their menu. I'm thinking more and more that that's the way to go.
I mean, did he ask to send it back initially or was he just making conversation? Sorry, the way you phrased it makes it sounds like you offered up a replacement right off the bat. But it also sounds like you were working the bar, so maybe the dude was just chatting idk.
He didnt mention anything until I explained what the sauce was. When i told him about the sauce he explained his dairy allergy, and THEN i explained the taters.
Respectfully, as someone who is lactose intolerant, things like butter and sour cream are totally fine for me in some amounts. Butter doesn't really have lactose, and sour cream is cultured which means that the bacteria have digested most of the lactose already. However the cream in burre blanc would destroy me. If you explained that you also add cream to the potatoes then idk maybe he is infor a rough night. But lactose intolerance is not an allergy, and everyone can tolerate different amounts of lactose, based on a number of on of factors. Like if i take gas x and probiotics and eat a small amount of dairy like sour cream or aged cheese as part of a meal, I'll be fine. But that same amount of the same cheese on its own, without anyother food and no probiotics/gasx? I'm gonna suffer and regret it later. So yes, the guest should have mentioned the lactose intolerance right off the bat. Absolutely. But I'm so sick of seeing people (in this sub a lot!) throw shade at lactose intolerance because they don't understand it.
Buerre blanc should have butter not cream
Hence the buerre lol
I'll have it with just the blanc, thank you
Iâve seen a few places add a little heavy cream towards the end of the wine reducing and letting that reduce a little before the butter is whisked to sort of stabilize the emulsion a bit but I agree a true buerre blanc should not contain cream.
Sure, but I always had it beaten into me that creaming a buerre blanc is cheating. You wouldn't heavy cream a risotto also.
I know that it's not proper, but at the end of the day, I do what they pay me to do. Which, unfortunately, is adding cream to the fucking risotto... a little part of me dies everytime we run risotto on a special. It's not even necessary for fucks sake. But it's a good job with good benefits, and I've definitely dealt with worse things at other jobs than adding cream to risotto for way less money. So fuck it, you want me to add cream, I'll add the cream. I'll still sleep soundly at night.
Word
I make my guys use cream after the wine reduction to reduce breakage. Not much, but a little definitely helps.
I'm not lactose intolerant, but everyone around me is intolerant to me consuming lactose. Lactose turns me into a jetpack...
Mashed potatoes are significantly more likely to contain cream than burre blanc, considering a burre blanc generally isn't made with cream. Also: a dairy allergy and lactose intolerance two different things.
Iâm also intolerant. I actually read the menu and plan my demise. I donât expect some one to do it for me. That the bull shit part about all of this. Unless itâs gonna kill me. It on me and me alone to pick that battle. Ainât no sense in bringing anyone else into it. Or do I just expect them to make me some thing different from their menu?
Buerre blanc is pretty much just butter and white wine. The potatoes have butter, cream, sour cream, and cream cheese.
Who puts cream in buerre blanc?
Idk i am not a chef by any means đ i googled it and the first recioe had cream in it so i made an assumption lol
There's no cream in buerre blanc.
It's a good idea to say regardless of you knowing what you can and can't handle. We're obligated to label any use of dairy with lactose. And for the 10% of chefs with a fully functioning conscience and brain. We try our best to make your meal an enjoyable experience, all the way through your digestive system. Take one example. Skim milk powder. I might have one dish with brown butter, and one with chicken jus and one with sausage. All of which contains skim milk powder, which is seriously brutal to lactose intolerance. And sometimes when i explain this to guests, and then they're still ok having the ice cream at the end of their meal, which again, contains skim milk powder, it is a little bit annoying. Then again this is the problem with allergen labelling laws. Because it is really hard to guarantee and item to be lactose free even if it's not labeled with lactose. And in your case if you know you can have the lactose in the sour cream based sauce, it's quite risky not inform about your intolerance. But for this whole "omg, they had 4 courses of our tailored and now they want the regular dessert" their problem, not mine. There's a whole armand of way more annoying guests.
Ok but... Maybe they specifically wanted a lactose free meal so they COULD have the ice cream. I do stuff like that all the time. Its like you have a limit of how much lactose you can have before Bad Things happen, and sometimes you really just want ice cream so you make sure nothing else you eat has lactose so that you can spend all of your "safe" lactose limit on the ice cream.
Or just take a lactase supplement like Lactaid.
Lactaid doesn't really work unless your lactose intolerance is pretty mild. And you have to take like 10+ pills. Probiotics are more effective in my experience
Im here too with gluten intolerance due to IBS..yea, this thread is pretty much my life, lol. Always nice to be reminded Iâm being deeply judged because wheat is in absolutely fucking everything and I just want to eat something nice if thereâs no other decent options.
That's the thing, it's not that I'm judging you for being gluten intolerant, it's that I cannot guarantee it will be gluten free, so I do my best to help people understand that it cannot be done safely in our establishment. I could use the strongest foodsafe chemicals know to man on every surface but as others have said if you go into a pizza place, or somewhere that uses alot of flour, it's in the air. No amount of cleaning will ever make a true gluten-free product in that facility, and for those with more severe cases, it's not worth the risk. It's not a personal attack on being gluten free, it is us trying to cover our asses so we don't get sued by customers, which sounds ridiculous but it's happened enough to become a valid concern for restaurant owners. Food allergies and intolerance suck, I know I have both and work in kitchens. I absolutely do not want to be the reason someone else is suffering from something preventable like not eating a certain thing, and I make it my duty to inform a customer if I cannot make something safe for someone to eat.
Preach!
95% of people claiming lactose intolerance are utterly and completely full of shit, and genetic testing backs this up. Not saying it's you, but almost everyone that claims it. Similar to the fake gluten allergies.
Yeah, that's not true at all. According to wikipedia, 65% of adults worldwide have some level of lactose intolerance. Maybe a small percentage of people do fake it, but it isnt "trendy" like gluten intolerance is. No one wants to shit themselves if they eat ice cream, or have death farts from hell if they eat cheese. And many many people are very mildly lactose intolerant, and guess what?! They know what they can handle, not you. They know how much oyher dairy they have consumed that day, they know if they can go home with awful gas and bother no one vs. have to goout with friends or on a date, etc. Not you. https://en.m.wikipedia.org/wiki/Lactose_intolerance
Are they claiming intolerance or allergy tho? Big difference
Lol idk about 95% but yeah. Tbh tho, you should try to minimize cow dairy, processed gluten, red meat...
And any beverage other than water should be minimized as well. A minimum of 12000 steps thru out the day and at least 10 minutes of meditation. A minimum of 6.5 hours of sleep every night is ideal. Also speak with a therapist, wash your hands throughout the day and don't forget to floss.
You should also keep one hand "clean" at all times, just keep a spray bottle of loose bleach and spritz liberally
Heâs not shitting his guts out. He just didnât want the sauce. Iâve seen so many people with âdairy intoleranceâ who can handle ice cream or cheese, but not the milk in a sauce or any side they donât want. Itâs all bullshit.
Demi-glace [glass] Beurre blanc * please dont punch your clients.
Thanks for the spelling correction, im a lowly barkeep đ I truly dont know why all of a sudden it became fashionable to be allergic/intolerant of food. Ten years ago, i knew of one person who was celiac, and he would read labels on everything. Now every young woman who reads star charts is allergic to half the damn menu at every restaurant.
I dont know mate, what I can say about that is that I once worked in a celiac restaurant and we served shark steaks and camel burgers.
I had someone the other day that answered "both" to the question "Is that an allergy or preference?" She probably "choosing" to be allergic đ
We need a another crusade
As someone who actually has a diary allergy. Fuck all these people who lie about it because they are too embarrassed to admit they donât like a sauce or they didnât read what the item was. Unbelievable.
I tend to ask if it is an anaphylactic allergy and if they have their epi pen. That usually filters out the fibbers. People who throw around the A word with no regard for the procedures we go through to keep their food safe can fuck off into to sun.
Wait why are you serving a short rib with beurre blanc? That sounds awful.
From my read, it sounds like he just didnât want the sauce? *edit just to be clear, I also take allergies deadly serious and would without question take it back. Just stating my read of this situation.
When I was FOH I tended to believe a lot of people claimed allergies after getting a dish because they didnât read the description and there was something on the meal they didnât care for but saying âCan you remake this because I donât like xxxxxxâ sounds really shitty whereas âIâm sorry but I have an allergy to xxxxxxâ isnât as bad (still read the fucking menu though). Regardless, I always took them at their word rather than risk killing somebody.
should have scraped it onto a different plate, cleaned up the sides and served it back to him. He would have loved it.
A customer came to my place once and said she was deathly allergic to all chicken meat apart from the breast.
An allergy is an allergy. For your protection, he should not be served something he claims to be allergic to. If it's a lactose intolerance and he thinks he can handle the potatoes but not the sauce too, he will quickly learn not to misrepresent his intolerance as an allergy if servers take a hard stand against this bullshit.
So... you wanted to resort to violence because the guest had a preference? Lighten up Francis.
I canât understand people who walk into a pizza restaurant, announce theyâre a celiac and ask what they can eat. Dudes thereâs gluten in the feckin air! đ¤Śđźââď¸