Most restaurants try to accommodate special requests: Omitting chopped peanuts on a sundae for the allergic, or swapping out blue cheese for cheddar if a diner would prefer a less pungent burger topping is not only good customer service, but expected. Which is why it was so appalling when a former Tavern on the Green chef boasted on his Facebook page that he purposely served high-gluten pasta to diners who requested a gluten-free entrée. "People ask me for gluten-free pasta in my restaurant all the time," chef Damian Cardone wrote on his FB page, which has since been taken down. "I tell em sure, Then I serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!"
Questionable grammatical skills aside, what a jerk.
I know people who have celiac disease or are otherwise sensitive to gluten, and it can be excruciating when they unknowingly ingest something that isn't gluten-free. Also, adverse reactions don't always occur immediately after eating, which makes Cardone's statement ridiculous. He apparently now works as a private chef in Colorado, though I would hope his employers think twice before making any special requests.