Path: utzoo!utgpu!jarvis.csri.toronto.edu!mailrus!ames!purdue!tut.cis.ohio-state.edu!att!oucsace!deadpup!paul
From: paul@deadpup.UUCP (paul)
Newsgroups: comp.org.usenix
Subject: Re: Hospitality suites (summary)
Message-ID: <269@deadpup.UUCP>
Date: 4 Jun 89 04:10:12 GMT
References: <3429@ursa-major.SPDCC.COM> <2754@csd4.milw.wisc.edu>
Organization: self employed in Athens, OH
Lines: 18

In article <2754@csd4.milw.wisc.edu>, dave@csd4.milw.wisc.edu (David A Rasmussen) writes:
> Speaking of labels, it would be nice if hors doeuvres, especially things that
> look like something they aren't, and other food, to be identified to eliminate
> complications due to allergies. I am allergic to some fish, and after asking a
> caterer about something last year, I just took a bite, spit it out, and spent
> the next hour with inhaler in front of the reservation desk in case I had to
> go to the hospital. I didn't but... labels could have prevented this.

My wife has a SEVERE reaction to Monosodium Glutimate. In my experience,
labling the dish is not in order, so much as someone in the general vicinity
having a complete ingredient list. As we know of the problem, we ask. If
the information is not available, we eat elsewhere. If we get erroneous
information, as the gentleman above, I tend to be sure to express great
displeasure (at the very least :-).

Paul J. Mech
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