Years ago, while working as a server, I waited on a customer with particularly specific requests. Because of food allergies, she couldn’t eat tomatoes, garlic or onion.The challenge: We were in an Italian restaurant where those three ingredients were in nearly every dish.It was difficult, but with some creative suggestions from her and a few conversations with the kitchen staff, we found a suitable meal and she left healthy and happy.But under other circumstances, things might not have ended ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?