Times are tough in the hospitality industry.
The cost of produce has risen - and it is desperately hard to source staff who are even marginally competent.
Which just adds to pressure on chefs whose guests turn up and then announce: "I'm a vegetarian/vegan/lactose intolerant/pescatarian, have a nut allergy or seafood allergy.
Most restaurants are able to cope with these issues and usually have a number of options that will cover most dietary requirements with enough notice.
That means letting the place where you will be dining know your dietary requirements ahead of time.
Well ahead of time. Particularly as many dishes are pre-prepared before they hit the oven when ordered.
A lot of kitchens, for instance, might not be able to cater at short notice for paleo, keto and soy/onion/garlic/chilli allergies.
Trace elements can be hard to eliminate, particularly in small kitchens.
Most eateries will do their best, but bravo to the South Australian restaurant - that shall remain nameless - that will not deal with double dietary lifestyle choices.
Their simple message: "We are unable to cater for any double ups of dietary/lifestyle choices, such as vegan and gluten-free."
A lot of kitchens, for instance, might not be able to cater at short notice for paleo, keto and soy/onion/garlic/chilli allergies.
Trace elements can be hard to eliminate, particularly in small kitchens.
Most eateries will do their best, but bravo to the South Australian restaurant - that shall remain nameless - that will not deal with double dietary lifestyle choices.
Their simple message: "We are unable to cater for any double ups of dietary/lifestyle choices, such as vegan and gluten-free."
Image: Olga Sergeeva, Scop.io
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