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Our next breaded post is from Michael Schingh.

At my job, I cook and I wait tables.

We always have to be very conscious of allergies and food surface, because it can be life or death for some people

for shellfish allergies, nut allergies, celiacs, etc.

Enter the gluten-free trend to crowd.

While I recognize that some people have a legit allergy, there are so many others that are

trying to just be trendy.

The big difference is that a person with a true allergy has an already general idea of

what they can and can't have, and they'll start the whole process off before ordering

by letting you know what the allergy is, which we appreciate because it saves time.

No big deal.

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