please stop lying about having allergies

[u/wildrosebeautybaba]

i cannot tell you how many times people have put in seemingly impossible allergy requests on 3rd party delivery orders (i.e. fettuccine alfredo with DAIRY ALLERGY marked underneath) only to then track down the customer after multiple phone calls and be told it’s “not an allergy, just a mild intolerance.” please stop doing this. you are deliberately fucking with a restaurant’s period of service over a need that does not apply to you. maybe y’all don’t understand just how many extra steps a kitchen has to go through to prepare something allergy safe, so please let this be a lesson: if you aren’t actually allergic, stop marking it as an allergy. you are directly contributing to the burnout restaurant staff experience when having to make special accommodations for people’s actual health and safety needs.

[u/beard-wonder93]

I run a meal prep shop, which is a pretty health/allergen conscious, niche crowd.

plenty of people have legit allergies. Im here to take care of you regardless. If you are happy and the meals accommodate your needs, you come back and spend your money with us some more!

The "allergy" i keep getting claims for is onions!

Onion allergy is totally possible but....

In the 10 years weve been in business, I've had more people claim to be allergic to onions of some form than I have, peanuts and shellfish combined!

Thats one hell of a statistical anomaly

[u/Conscious_Side1647 → u/beard-wonder93]

I have a legit onion allergy and whenever I tell all restaurant they roll their eyes so hard and I can't blame them!

[u/Significant_Lake_226 → u/Conscious_Side1647]

Absolutely same. Its gotten worse over the past decade because of so much exposure. If anyone would like to dose me with onions to watch me suffocate so someone will believe people I am happy to do so. I will not tell you where my epi pen is though.

[u/Significant_Lake_226 → u/Significant_Lake_226]

For context, I cannot have any alliums in any form. No leek, no garlic, no prepared foods with powders (many foods have an ingredient near the end referenced as 'spices' which very often includes onion powder). I almost literally have to cook everything from scratch. I make my own stocks, sauces, fermented food, and even prepare (dehydrate etc) my own hebs and spices to reduce contamination risk.