How Do You Handle Food Allergies?

[BombayBen]

Thank you - and you would be more than welcome!! anytime you are in the UK!!

[KristiJo]

Bombay Ben - I wish I lived closer to your restaurant! I want to try one of everything on your menu (I kind of like food ). How long did it take you to perfect gluten free bread? I am not a chef so I'm at a disadvantage but I have yet to get a great loaf of bread. They all turn out like bricks! The one that I have made that is OK has barley flour in it (wheat free but not gluten free). Anyway, your restaurant looks great!

By many of your posts I can see that the food allergy "fakers" can really screw things up for the rest of us. I was wondering if using a chef card would actually be "proof" of a food allergy. After all, would someone who just intensely dislikes a food go through the trouble of printing off and bringing a chef card out to eat? Also, I've gotten the suggestion that, when using a chef card, the person with food allergies chooses 2-3 dishes from the menu and writes them on the card. Then the chef can make the choice based on what is the best bet to prepare so that it is "safe". What do you think of that?

Thanks again,
Kristi

[YoungGun]

I think that really emphasizing with the servers is absolutely crucial if you have a serious allergy. In this industry, we see alot of people that just dislike something, and will claim they have an allergy. This "cry wolf" mechanism patrons tend to use makes the servers and the kitchen staff extremely casual in some places.
Just the other day I ordered a chicken dish and got several pieces of calamari. I don't have any real food allergies, but this could have been deadly for someone thinking they were safe. So even if you're not ordering something that could potentially set off a reaction if it's fudged, make your server very aware of the severity.
With the exception of very upscale places where the servers are top-notch seasoned professionals, I would ask the server a question that they have to have answered by the BOH regarding your allergy, so that communication is made. Servers frequently don't bring the severity of the allergy to the kitchen's attention, and after being knee deep in chits for hours, things tend to accidentally get cross-contaminated.

I might also recommend not going to your average restaurant during a busy rush. It's kind of crappy that you might not be able to hit TGI Fridays or the local favorite at 9pm, but is it really worth a near-death experience?

[KristiJo]

Thanks to everyone who shared their thoughts on this. It has been very, very helpful!

Kristi

[sonoma]

Hi, I eat out quite often and I have severe food allergies - all fish and seafood. What I do, is give the server my card - I have a special business style card that I printed which is addressed to the chef and wait staff giving the details about my food allergy, about cross contamination etc. Most restaurants are very very appreciative that I give them the card. I have only had one experience where the restaurant refused to serve me. I also always let them know at the time of the reservatioin that I have food allergies and if they are able to accomodate me.
janet

[shel]

This article appeared in the current edition of a local paper. Maybe it will be of some interest to those participating in this thread:

East Bay - Restaurants - Dining Without

Shel

[KristiJo]

Hi Sonoma,
Is the chef card that you use business card size? Do you simply list your allergens or is there any other instruction on it (such as instructions about cleaning utensils, equipment and prep surfaces before preparing the food)? I am working on making a "chef friendly" chef card and one of the suggestions I have gotten is to include 2-3 dishes that I want to order on the chef card and ask the chef to make a recommendation based on that what he or she thinks can be prepared within the constraints of the allergies we're dealing with.
Thanks for sharing your experience!
Kristi

[KristiJo]

Shel,
Thanks for the link to that article. It echoes a lot of the things I've read on this forum.
Thanks again!
Kristi

[sonoma]

At least I don't think it did. I am new to the forum, so still figuring stuff out. To view the card go to

maddawg.net/allergycard

just click on the allergycard.jpg link.

In case that doesn't work, the copy I have on the biz card is:

ALLERGY ALERT

Chef and Staff

Please take extra precautions when preparing my food. I have very severe food allergies to all fish and seafood. Please consider any hidden ingredients that may be in the products that you use. Any type of cross-contamination ie. using the sme utensil, preparation space or even the same grill could result in anaphylactic shock and death. Thank you!

[KristiJo]

Thanks for sharing that, Sonoma!
I like the business card size - easy to keep with you at all times.

Thanks again,
Kristi

[BombayBen]

Originally Posted by KristiJo

Bombay Ben - I wish I lived closer to your restaurant! I want to try one of everything on your menu (I kind of like food ). How long did it take you to perfect gluten free bread? I am not a chef so I'm at a disadvantage but I have yet to get a great loaf of bread. They all turn out like bricks! The one that I have made that is OK has barley flour in it (wheat free but not gluten free). Anyway, your restaurant looks great!

By many of your posts I can see that the food allergy "fakers" can really screw things up for the rest of us. I was wondering if using a chef card would actually be "proof" of a food allergy. After all, would someone who just intensely dislikes a food go through the trouble of printing off and bringing a chef card out to eat? Also, I've gotten the suggestion that, when using a chef card, the person with food allergies chooses 2-3 dishes from the menu and writes them on the card. Then the chef can make the choice based on what is the best bet to prepare so that it is "safe". What do you think of that?

Thanks again,
Kristi

Sorry for the late reply - been kind of busy - moving house this week!! I have an open kitchen in the cafe so my customers can watch me cook! I always talk to the customers and if they don't care for something and I can provide an alternative then I do not have a problem with 'picky' customers. If they have food allergies then I make sure that everything I serve is 'safe' and use all my gf equipment etc. but I think the first point should be the chef and not the servers - most of the time you will get a response that goes 'I'll have to ask Chef' As friend of mine actually for thrown out of a restaurant for 'asking too many questions and being difficult' It is best to stay with outlets that do cater for allergies because then atleast they know what they are talking about and the chances of being rushed to hospital are reduced!!

[lentil]

I have heard people say that they TELL servers they have allergies when the truth is that they don't want something. They think they'll more than likely get what it is that they want if the staff thinks they'll be a law suit or a call to the EMS.

Years ago, I worked in a place where the staff would tell the customers that the coffee was decaf when it wasn't simply because it was late and they'd already cleaned up most of the coffee. They thought it was funny and that the only consequence would be that the customer would be up all night.

The truth is that some people really don't care one bit about anyone else especially if it creates more work for them. Of course the owner and chef would most likely be excluded from that group. pgr, your sister is probably right to mention the ambulance to the server.

[pgr555]

Just watched a Food Network show called "Edible Enemies". It is all about food allergies, from the medical aspect AND eating out. It has really good stuff on what restaurants can do. Also, current research on both why we are seeing so many more allergies and possible cures/treatments

pgr

[albadusk]

Our policy is to write down the guests allergies and give to the Chef (not verbally at 8pm on Sat night). If your restaurant does not have a separate menu for allergies then ask your Chef to put one together. Train the f.o.h. and have a strict procedure in place.

[shroomgirl]

A gelato shop had a laminated cheat sheet for the young counter staff that outlined ingredients and catagorized different dietary needs...ie glutin, sugar, dairy.....was clear, easy to read and spelled out everything I needed to know.