Every time I dine out lately, it seems I find myself at a table with at least one person who has food issues or allergies. Sometimes they have so many questions about the menu, the poor waiter feels like they’re taking an oral examination on the food. My question is: Just who is the victim here: those with food/health issues or those of us forced to put up with them?
The problem is YOURS not theirs. Don’t you read the research? Practically the whole state of California, and most of the population of Auckland, New Zealand suffers from some form of food allergy or food-induced disease. Diabetes, lactose intolerance and anaphylactic shock are NOT TO BE TRIFLED WITH. Restaurants owe it to their customers to put a complete list of cooking ingredients and techniques beside each and every bit of food served, along with a disclaimer besides each dish like they do with drugs:
Warning: This product may be harmful to humans if swallowed. Possible side effects may include: nausea, flatulence, obesity, stomach ache, gas with oily spotting, irritability and droopy eyelids. Ingestion of green chile cheeseburgers may cause difficulty with breathing and has been known to cause erections lasting more than four hours.
…AND employ a full-time nutritionist to advise everyone about what and why they should (or should not) order.
Tailoring its menu to the needs of every customer (from the most gluttonish omnivore to the boy in the bubble) is every restaurant’s sworn, legal duty. YOU COULD LOOK IT UP. Eating Las Vegas has neither the time or the temperament to put up with selfish, whiny diners like yourself. If you aren’t prepared to accommodate the needs of your tablemates, no matter how small, you should stay home and cook your own meals.
PS: We’ll let you know if we find those green chile cheeseburgers.