Not too long ago I found myself in western Sydney with my family. We decided that a steak would make a good meal and a change from our regular diet.
We booked into a Steak House. Once we found a table, the waiter came over to take our order.
“I will have a cowboy T-bone,” I said. “Do you have a diabetic option for your vegetables?”
Now I should not say this but the waiter’s grasp of English needed attention. He shrugged his shoulders and hurried off.
After a few moments, another gentleman appeared at the table.
“I am the manager. Do we have a problem here?” he said.
“No, no problem,” I replied. “I simply asked if you have a diabetic option for your vegetables.”
“I do not know,” he replied and hurried off.
A few minutes later, a rather large man appeared.
“Good evening,” he said. “I am the owner.”
Now, what followed was a well-practiced speech about how this was a family restaurant and as such we were guests in his house so were expected to behave as such.
“Do you have a diabetic option for your vegetables?” I asked as he attempted to turn away.
“Oh, I do not know,” he replied. “I will ask the chef.”
With that, he disappeared never to be seen again by us anyway.
Surprisingly, when the meal appeared a short time later, with no feedback from the staff, it was a good diabetic option.
The fat was cut from the steak, the vegetables were grilled corn and steamed snow pea and carrot with a generous serve of sweet potato.
It is such a shame that we, diabetics, and others with health needs, need to go through this process too often.
It is frustrating that those people who work and own eating places cannot or do not accommodate anyone who is not in their box.
They want to talk the talk but, in my experience, they do not want to walk the walk.
There is another thing that really gets on my nerves. And that is the so-called top chefs claiming that their meals are healthy.