Lauramartha3, Until about a year ago, one of my functions was as a chef. To answer your question, a chef rarely used to question the guests or the hosts/hostess of a function, concerning their preferences and problems regarding food. I never asked because it used to be up to the person ordering the food for the occasion to make such specifics known to the chef, prior to the occasion. Nowadays, it is more customary for the chef to make enquiries into cultural, ethnic, religious, etc. types of food that can or cannot be served. If a forbidden food is placed in front of a person, without the server and chef being aware of the difficulty presented to the eater, then the server should be notified and that transmitted to the chef in order to try to have a replacement made. During a banquet that is a difficult problem to overcome. The host should have been notified in advance and that knowledge communicated to the chef so that an alternative could be prepared. The same goes for pouring/providing alcoholic beverages. If no such information was provided in advance, then it is better to ask the server to remove the offending dish completely and specify why it must be removed. As mentioned, I have nothing to do with any pork products, shellfish, crustaceans, and the such like. Also, many people will enter a restaurant, or whatever, and state that they have allergies/or food intolerance/sensitivities, etc. I have had some in locations where I have worked. Always, when these factors are brought to my attention, I request a document from a doctor, albeit a family doctor or specialist such as an allergist, validating their claim. Never has one person been able to do so and as such, I have been very specific and told those people to either show that document or leave and do not return until they can satisfy my request. Chefs do not have the time to waste on such people especially when their eateries are full and unless there are alternatives already on the menu, they do not have the time to produce something for such a person. Also, do not forget, there is always a limited supply of ingredients that any kitchen will carry at any given time. Finally, may I say, without appearing to poke fun at you, you cannot be a little allergic to something, especially an ingredient. You are or are not allergic and if you think you are, then get the condition checked out. I advise that just as a safety precaution for the future. By the way, I am also, a retired Clinical Psychologist. Had a busy life. 'nuf sed. plamuk aka travellingchef