Free Of Gluten, Free Of Thought, Part 20
I’m taking orders at a table at a Chinese restaurant.
Customer: “Are your dumplings gluten-free?”
Me: “Yes, we do make gluten-free dumplings, and we can prepare the fillings in a gluten-free section of the kitchen.”
Customer: “Good. I’ll take the gluten-free dumplings.”
I bring the food out to her and notice she’s preparing a little dish of soy sauce.
Me: “Oh, sorry, ma’am. We don’t have any gluten-free soy sauce available today.”
Customer: “What are you talking about?”
Me: “That soy sauce is the regular kind. I can check if we have gluten-free dipping vinegars that—”
Customer: “—Don’t be ridiculous. Soy sauce doesn’t contain gluten.”
Me: “Soy sauce is made from soybeans, wheat, water—”
Customer: “Gluten comes from wheat, which is a solid. Soy sauce is a liquid, so it doesn’t contain any gluten.”
Me: “Uh, ma’am, no. Soy sauce is definitely a source of gluten.”
Customer: “Gluten is a SOLID. Soy sauce is a LIQUID. Liquids can’t contain gluten because gluten is wheat. This is the kind of knowledge that someone in the restaurant business should know.”
She seemed totally content to eat the dumplings with some heavy dips of the soy sauce, so I left her to it.
I told my manager about her, and he laughed.
Manager: “Wait until she finds out what beer is made of…”
Related:
Free Of Gluten, Free Of Thought, Part 19
Free Of Gluten, Free Of Thought, Part 18
Free Of Gluten, Free Of Thought, Part 17
Free Of Gluten, Free Of Thought, Part 16
Free Of Gluten, Free Of Thought, Part 15
