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Coasterphreak posted:Honestly, if you're VERY clear with your server/bartender/register monkey/whatever that you have a severe gluten allergy, they're going to make sure the kitchen knows it. Don't be afraid to flat out tell them you're Celiac because pretty much any food service professional will bend over backwards to accommodate actual food allergies, it's the people that are allergic to everything but burnt steak with no seasoning over plain white rice that annoy us. This is absolutely true - and it's not necessarily just nicer places. Most chains are terrified of being sued so if you tell a random server at Chili's that you have a no bullshit allergy to X, they'll likely pass it on. At ethnic and mom and pop stores, it might be better to ask if Y dish has Z ingredient though - sometimes being asked in that manner will help people remember.
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Jun 1, 2019 17:09
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ogopogo posted:I’m right downtown, near the Arts District. And thank you for pointing at the lack of that info - we’re tryna improve every week the whole process so these notes help a ton. We’re also looking at doing a delivery day as well for customers who don’t want to drive all the way downtown. What parts of the process are you trying to improve? I worked in/managed different units in the hospitality industry for years, happy to help/offer advice/take a look at your site and marketing materials, whatever.
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May 14, 2020 19:33
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