Have you ever called a restaurant in advance? You want to
find out if you are able to eat at the restaurant prior to going, correct? You
ask to speak to a manager. You ask all of the right questions. The
responses seem great and you are excited about going! Then it happens...
the odd comments. Your hopes crushed. You shake your head and realize that they
don't have a clue how to service FA patrons. You decide to stick to the house
salad and fresh lemon wedges to play it safe.
I am traveling out of state next week. Friends want to take
me to a particular restaurant. They know I have special dietary needs, and
found this great restaurant that has a number of vegetarian meals as well as
gluten free menu items. I know they mean well. However, vegetarian restaurants
often concern me since they tend to use a lot of dairy and/or eggs in their kitchen.
I called, asked to speak to the manager… after being
questioned about who I was and what I wanted (common to get rid of potential
sales calls), the manager eventually answered in a very cheerful manner.
Manager: Hi. This is So and So. How can I help you?
Me: I’ll be traveling next week, and friends want to take me
to your restaurant. I have a number of allergies and was wondering if the
kitchen was able to accommodate. Three of my allergies are milk, eggs and
wheat. I know you use dairy and eggs in many of your dishes. Is any of your
food able to be made without cross contamination?
Manager: Yes. We cook for people with food allergies all of
the time. This is not a problem. For example, the chicken is baked (there are
maybe 5 to 7 dishes that contain meat or fish).
Me: The chef will know to use different utensils, gloves,
etc?
Manager: yes. But we cook lasagna in the same kitchen as the
chicken.
Me: That isn’t a problem unless the lasagna is placed above
the chicken in the oven with potential cheese falling onto chicken
Manager: ***nothing said***
Me: Is the lasagna cooked above the chicken?
Manager: All you have to do is tell your server you have a
severe allergy to whatever it is and they will make sure your food is cooked
safely. Tell them if it is cheese, butter, etc.
Me: **becoming more suspicious by the moment** Are you
saying that I need to tell the chef that I’m allergic to milk, cheese, butter,
yogurt, cream, etc… I can’t say I’m allergic to milk and that be sufficient?
Manager: It is best to tell them everything. We had a guest
say they were allergic to cheese. We made their toast and it had butter on it.
They weren’t aware they needed to leave the butter off.
Me: I’ll stick to the house salad with some lemon wedges
Me: I’ll stick to the house salad with some lemon wedges
Manager: You don’t need to do that. We have…. **all I hear is blah blah blah**
Me: Thank you for your time and answering my questions. Have
a good night
If I have to explain every ingredient in their kitchen that
I cannot have, not just the actual original ingredient before it is transformed
then that is a kitchen that doesn’t understand how to handle food allergies.
Frankly it makes me have other concerns as well. How do you not know that
butter comes from milk??
Sigh… I’m grateful
that the manager gave examples and further explanations. Made it easier for me
to realize that are not equipped to handle cooking for FA patrons.
It isn’t’ a surprise that I’m not excited about eating out anymore.
It isn’t’ a surprise that I’m not excited about eating out anymore.
