[greyeaglem]

I've never really had to deal with the allergy problems much. I have tweaked things to accommodate a special diet (removing chicken skin for a heart patient, etc.) and don't mind doing it. My pet peeves are the people (and there a a LOT of them) who order an item but they don't want this or that and they want this, this,and this instead and could we cut it in half and plate it for two people one wants their half on bread and the other one wants their half on toast. At which point I will say no, I'm not doing it. I work in places whre the volume is high and the labor force is low and there's nights when I just want to tear my hair out. Do they think the menu is a suggestion? Pretty soon you have a board full of orders and you're wasting half your time just reading all the slips with special preps, and it's all down hill from there. It slows the kitchen down and then the same people who caused the problem start complaining because it's taking too long. We also have a problem in this area (and probably everywhere) with people thinking their food should come up in fast food time. The point of this rant is when you start trying to accommodate the picky eaters, (allergies not being considered as picky), you wind up inconveniencing the other people by making them wait longer than they should. Where do you draw the line? I'm at the point where I just want to tell people if they don't like an ingredient either pick it off or order something that doesn't have it. Bad attitude, I know, but people are getting totally ridiculous with what they expect from restaurants.