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PostPosted: Wed Apr 15, 2015 11:59 pm 
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Joined: Sun Oct 25, 2009 4:24 pm
Posts: 192
Location: B.C.
I recently had a conversation with someone who has worked as both a waitress and wedding caterer for a number of years about how allergies are dealt with and communicated to the restaurant.

Customers and wedding guests frequently do not carry an epipen, nor have they called ahead or checked the menu online. Some will give long lists of things they cannot have. When advised which items on the menu they should avoid and offered suggestions they will order items that contain foods on their lists anyway.

Many restaurants try very hard to be responsible and make sure their customers are safe. When customers do not bring their epipens or order items they say they should not have it is confusing as well as potentially dangerous. If there is an allergic reaction as a result who would be responsible? Who would bear the cost of an ambulance?

It seems to make it harder for those customers who do treat their allergies responsibly to be taken seriously.
No restaurant wants to have a customer suffer a reaction. These unneccessary risks are preventable.

Any suggestions to help educate people.


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PostPosted: Sun Apr 19, 2015 11:08 am 
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Joined: Mon Feb 07, 2005 6:39 pm
Posts: 2968
Location: Toronto
Many people find Allergic Living's "Step-by-Step Guide to Dining Safely with Allergies" helpful. Feel free to share: http://allergicliving.com/2012/05/01/st ... ut-safely/

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Allergic to soy, peanut, shellfish, penicillin


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PostPosted: Wed Apr 22, 2015 9:19 pm 
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Joined: Sun Oct 25, 2009 4:24 pm
Posts: 192
Location: B.C.
Thanks Gwen! Those are excellent guidelines for the allergic patron. Are there guidelines for restaurants? What is an appropriate response both ethically and legally?


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