[Sca-cooks] Minor rant - allergies and following directions

[yaini0625 at yahoo.com]

I am one who is 110% gluten free due to Celiac Spru disease so there is no fudging on my diet. 
First, I want to say thank you for working with people with dietary needs. What you have worked out should be modeled by other chefs.
I am also an advocate for self advocacy. It should be individual people's responsibility to get the information on time to the chefs or read the cards provided to determine if they can eat a dish or not. I think the chefs of the SCA's are making huge efforts to accommodate all of us so we should meet them half way and do our part.
Okay, stepping off this soap box and onto another. My poor Super Teacher cape is getting tattered today.
Aelina the Gluten Free Saami

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-----Original Message-----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
Sender: sca-cooks-bounces at lists.ansteorra.org
Date: Tue, 8 May 2012 11:37:36 
To: Tre<trekatz at yahoo.com>; Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Minor rant - allergies and following directions


On Mon, 7 May 2012, Tre wrote:

> I copied this from my blog, because the final question is relevant here, and something I'm interested in some input on. When do I finally say "it's not my problem"?
>

Really, as long as you make an attempt to not have any particular 
ingredient be in ALL your dishes (onions are a good example), and you've 
announced that people with specific dietary needs should contact you, 
you're fine. Somone comes to you day-of and starts complaining that you 
didn't do X to accomodate them, your response should be "I'm sorry, did 
you submit a dietary restrictions form? No? Then it is not my problem."

Margaret, who has no patience with people who do not take responsibility 
for their own issues
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