Ok, there are a lot of fake "allergies" out there, but as chefs and business people we need to take them for their word. The consequences are dire if we don't. Don't whine about it, use it as an opportunity to explore and experiment a little more. I am sorry but no place is that busy that the chef can't take a little time out to accommodate a customer, and if the chef is that busy then I really have to question if that chef is running his/her kitchen properly. |