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[quote=Anonymous]I have a million dietary restrictions and carry laminated cards with a list of everything I can’t have.  I call the restaurant ahead of time to see if this will be an issue.  9/10 times they pass me a long to a manager or chef. 9/10 times that person says to ask for them when I arrive.  I give the person the laminated card that they keep with my order in the kitchen.

If a mistake is made and I am with a group I write it off as mistake and simply tell them my stomach is upset or I am not as hungry as I thought so I don’t draw more attention or have to explain to the group what the issue is and ask for box.   If I am with DH, he will typically say I don’t won’t to be a pain, but it appears they added xyz to the dish and that was on the list we provided, if it can’t be made without that no big deal we will just take the meals to go, or can she get the dish with xyz.  Never have they not remade the dish.

I know I am a pain to restaurants.  We tip 40-60% at places that accommodate us and I always write a personal thank you note or email to the manager or chef.  They frequently respond say that we are welcome back anytime and ask that we book future reservations directly through them along with trying to make sure we have the same server every time.

Never would I not tip a server for a mistake that is most likely made by the kitchen.  I would tip and discuss with the manager prior to leaving.  Or if with a group I would ask for manager on the way out and say hi my name is Buffy can I have your card I would like to email you about my experience.  Then send the email the minute I walk in the door.

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