Being a service worker is not for the faint of heart, especially when it comes to dealing with difficult customers. Restaurant server Alex Netherda (@yaboinerdy) recently went viral on TikTok after recalling an incident involving a customer with a severe shellfish allergy who ordered clams. The video’s caption read, “At this point if you die… [that’s] kinda on you,” as Netherda described serving a family of seven. The family initially seemed pleasant, but things took a turn when one customer revealed a shellfish allergy after ordering clams. “I circle back around to take the entrée orders and give them the whole spiel: ‘Are there any allergies at the table that I should be aware of?’ I get a big, fat, resounding, ‘No.’ Fantastic,” Netherda recalled. Netherda explained that the girl had ordered red clams, but only disclosed her severe shellfish allergy later. “I said, ‘I’m sorry, are you—are you serious?’ She’s like, ‘Yeah, I can’t eat it. I can’t even really have it on the table,’” he said. “Then she starts to give me just a little bit of attitude, and after everything I’ve already been through today, I’m just not having it.” The dish was taken away, and the customer eventually received chicken strips and fries. Disclosing allergens is a matter of life and death Viewers in the comment section shared their own experiences dealing with customers who didn’t know what was in their food. One commenter quipped, “Being a server is being part of everyone’s first day on earth”. Another questioned the customer’s choice, asking, “How are you severely allergic to a food and… order it…” Several commenters pointed out just how exhausting and demanding customer-facing jobs can be. One wrote, “I had to leave the serving industry; it made me mean to stupid people”. Others stressed the importance of customers notifying staff of any dietary requirements prior to ordering, so the restaurant can identify and eliminate potentially risky ingredients during food preparation. Shellfish is a well-known allergen, and reactions can range from mild symptoms to potentially life-threatening anaphylaxis. The Food and Drug Administration lists crustacean shellfish, including shrimp, crab, and lobster, among the major food allergens subject to federal labeling requirements. Molluscan shellfish, such as clams, can also cause allergic reactions, although they are not included in the FDA’s major food allergen category. Customers who know their food allergies should disclose them to restaurant staff before ordering and ask about ingredients and potential cross-contact risks. In turn, restaurant staff should treat allergy disclosures seriously and communicate them clearly to the kitchen.