The talk of the week in the province of Quebec is about the story of the guy who ordered a tartare steak in a restaurant mentionning that He has an allergy to sea food and salmon and even though the waiter knew about the allergies, for a reason or another, He served the guess a salmon tartare and the man became gravely ill.
The waiter who served the unlucky client was arrested by the police and was charged for criminal negligence, the investigation made by the police is showing that in no time the waiter went at the kitchen mentionning the allergies to the cooks.
Since the story came out, a lot of people used the social medias and talk radio to say what they think it should be done to prevent such events to happen again.
Among the suggestions:
1) restaurants should keep some epipen pen in case someone gets some allergic reaction to what He ate;
2) restaurants should stop serving people with allergies;
3) restaurant owners should have 2 kitchens, one for people who have allergies and another one for those who have no allergies;
4) restaurant owners should give more job trainings to their employees.
I think that it might be a good idea for the restaurants to keep some epipen pen in case of problems, but there is a but… why should restaurant owners keep some epipen pen? Shouldn’t the people who go eat at the restaurant and who have allergies bring their own pen? If a restaurant buys some epipen pen, the restaurant will have no choice and increase the price of the meal to cover the cost, from what I’ve heard on radio, an epipen pen cost 100$
I remember one time, I served a woman who went at a restaurant outside the hotel where I work, and She had to use her epipen pen because she told the waiter that she has an allergy to mushrooms and even though there was no mushrooms in her plate she started to feel sick, probably because of a knife that was used to cut the mushrooms wasn’t cleaned enough before being used to slice the meat.
Should restaurants refuse to serve people with allergies? No way, if a restaurant refused to serve someone because He or She has some allergies, it wouldn’t take long before someone to make a complaint for discrimination at the « Commission des droits de la personne du Québec », the commission responsible for human rights issues.
Should restaurants have two kitchens? No way restaurants may not have enough room to make a second kitchen, beside, usually the staff at the kitchen and the waiters are professionals and they will be able to make the meal wthout danger for the guess who has allergies.
The best way to avoid problems for restaurant owners is to pay to give their employees the best training they can get, but some employers might be hesitant to do so, if they pay for some training, who says if an employee won’t leave the company to go work for another restaurant?