Sydney chef's email spat with diner over 'incredibly restricted' diet wins the Internet

By Katherine Scott|

In the age of [insert one of a hundred diet fads/food intolerances here], savvy restaurateurs are more accommodating to special dietaries than ever before.

But as a business owner, where do you draw the line when it comes to finicky customers with diva-sized appetites?

For one Sydney-based chef, that line came in the form of an unusual email request from a diner with "intolerances" to "just about every item" on the menu.

Canterbury restaurant PAZAR recently fielded an email request from a potential diner, explaining that they had an "incredibly restricted diet" and would it be okay to "sit there and drink" while their friends ate?

When the restaurant responded that their liquor license only covered them for "dining customers" and large groups were required to get the set menu, the unsatisfied diner hit back with a diva-esque list of demands.

"I think we will go elsewhere unless you can provide a lean steak and sweet potato with leaf and sheep's milk feta or goats cheese salad and charge appropriately not a feast $68 price," they wrote back, in an exchange that has since gone viral after being shared to Facebook by the restaurant with the writer's identity blacked out.

When the restaurant finally responded, it was an email from the chef and restaurateur himself, Attila Yilmaz.

"Apologies, just so I'm clear on this, you want to come to our restaurant, don't like our menu and hence want to create your own menu and want us to cook that for you at a price you determine is fair? Could you please tell me what cut of meat you would like and what price you would like to pay for your dinner?"

The conversation got more heated from there, with the customer accusing the chef of "sarcasm".

Yilmaz didn't back down, posing the question that if was a live band rather than a restaurant, "would you contact the band and ask them to tone it down, lower the volume and edit their playlist and songs so it is more to your taste?"

"Would you then ask for a discounted price when they do this because, well, it's just not reasonable?" Yilmez added.

The chef then pointed out that the meal demanded was exclusively made up of ingredients the restaurant doesn't use, and ended the round with a sassy, "We look foward to not feeding you."

Since posting screenshots of the email conversation to the PAZAR Food Collective Facebook page, the exchange has garnered hundreds of likes, comments and shares, mostly from those praising the restaurant's actions against the "entitled" writer.

Chef Attila Yilmaz spoke with 9Honey, explaining he's used to getting "dietary requests all the time" but found the writer's demands so outlandish, he was compelled to ask for clarification "just to be sure I wasn't dreaming."

PAZAR restaurant Caterbury, Sydney
The inner-west restaurant is known for hosting large groups, but found the unnamed diner's demands to be beyond what they could cater for. (Facebook: PAZAR Food Collective)

"I can only remember maybe three occasions in which we have been unable to accommodate the needs of the person. With notice, we can for almost any," he says.

The chef even gave an example of a previous patron with a full page's worth of dietary requirements.

"With notice, we were happily able to create four personal dishes for the lady. Eighty per cent of our menu is vegetable and plant based, 90 per cent gluten free or adaptable, vegan friendly with the omission of dairy where possible, and nut free."

Yilmez has also defended his actions to online critics calling him out for "bully" tactics, saying no one was "named or shamed" in the viral post.

"My post was more about educating people in a weird way — [hospitality is] a ruthless and unforgiving industry."

The chef, who's also a former police officer, says he's "pretty thick skinned" but also believes that despite the saying, the customer isn't always right, and the industry is groaning under the constant threat of negative reviews.

"Hospitality workers aren't peasants and slaves, the industry needs to shed the mentality and fear of negative reviews or complaints."

Large group dining requirements, like mandatory set menus for groups of a certain size, are a common practise across the industry, according to Yilmez. This is necessary to protect both the business owner's bottom line, and ensure efficient and pleasurable service for the customer.

"[Restaurants] seek to maximise the dining pleasure of the individual by streamlining practises and making service quick, smooth, efficient and as fuss-free as possible."

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