SC - Allergies - again..

[Dottie Elliott]

I usually make 3 or 4 extra dishes with about 10 servings each for the 
vegetarians since we don't do as many vegetables dishes here in 
Ansteorra. If I am cooking with alcohol, I also sometimes make some 
alternate items, depending on how many dishes I have cooked.

As for allergies, I post a list of ingredients at the troll and at the 
kitchen. Its the allergic persons responsibliity to check and know what 
and what not to eat. I cannot police 200+ people. I do try to make sure 
the dishes do not have the same ingredients in all of them.  I also am 
careful not to use the same items for preparing the dishes when at all 
possible. However, because of equipment restraints, often cutting boards, 
knives and mixing bowls ARE reused (after a good washing) and serving 
bowls are definitely reused. This I cannot help. 

I can't tell you the number of times I have had someone come into the 
kitchen as service began and demand to know what they could eat because 
of their allergy to wheat, nuts, etc. It seems to me that if this were a 
real problem for them they should have been concerned much early than at 
one of the busiest times in the kitchen.

Once, I went out of my way to cook additional dishes for a person who was 
allergic to all the standard period spices (cinnamon, cloves, ginger, 
etc). I never got so much as a single thank you and will not EVER do this 
again as it was much too much trouble.

Clarissa
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