RonnieD
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
RonnieD wrote:I wondered what happened. I have missed it.
RonnieD
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
RonnieD wrote:Robin, understood, just wasn't aware it had turned sour. If the meet muster, then please keep them coming.
Mark R. wrote:Some of those are just plain sad. I can't believe that people who work in the food industry can get away without knowing the basics of food allergies. It just goes to show that the American education system continues to decline.
Paul S wrote:There's another peculiarity that adds to the confusion. It is the number of people without allergies who cavalierly say they are allergic to things like mayo or tomatoes when ordering. I've heard multiple people use similar rationale, like "I figure they're less likely to screw up my order if I say that I have an allergy."
Marsha's 'Industry Standard' wrote:This is important: Please don’t lie about food allergies. Some diners think it’s expedient to claim they are allergic to a hated ingredient to ensure it doesn’t end up on their plate. We in the kitchen are trained to take such claims seriously and at face value. So, if you tell your server, “I’m allergic to mushrooms,” and then order pommes frites, you could bring your meal, other patrons’ meals and the whole kitchen “engine” to a grinding halt while a cook devotes a whole burner and 15 minutes to heating a fresh pot of oil, since mushrooms have been in the fryer at some point earlier. And your fries will end up a pale imitation of what they could have been had they been properly blanched, cooled and re-fried in the high-BTU professional grade fryer.
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