In the January 25, 2007 New York Times, food critic Frank Bruni writes about posing as a waiter and presents some food for celiac thought:
I encounter firsthand an annoyance that other servers have told me about: the diner who claims an allergy that doesn't really exist. A woman at X-10, which is a table for two, or a "two top," repeatedly sends me to the kitchen for information on the sugar content of various rubs, relishes and sauces.
But when I ask her whether her allergy is to refined sugar only or to natural sugars as well, she hems, haws and downgrades her condition to a blood sugar concern, which apparently doesn't extend to the sparkling wine she is drinking.
She orders the sirloin skewers, requesting that their marginally sweet accouterments be put on a separate plate, away from her beef but available to her boyfriend. He rolls his eyes.