In light of certain information that was not availed to me at the time of my original post, I'm forced to retract my assertions that it was the sole fault of the resto in question. Mea culpa. The customer was not "in the right", no matter how this story eventually spins out. I stand only by my logic and reasoning if the story is proven to be accurate.
As we're seeing in follow-up reports, there is far more to this story than we know.
@Andrew0409 You're right on all accounts except the gluten allergy thing. I have one very good friend who has Celiac and Crohn's issues. We're not sure exactly what his ultimate problem is; we only know that he's fine as long as he avoids gluten. However, he only eats at home. That's another story altogether, but the whole "allergy phenomena" is usually about attention. This particular individual wants to be the most special diner in the joint, regardless.
On the other hand, sometimes people get roped into dining out when they've made their dietary restrictions perfectly clear prior to the invitation. The response is: "Oh, don't worry. We'll tell the chef you can't have anything with pork." In reality, it's those people, the presumptive unintentional enablers who are a problem.
Most high-end chefs I've worked for didn't have a problem with restrictions and allergies. They got pissed when someone came into - a Greek resto, for instance - and ordered something that wasn't on the menu, like Chicken Kiev or some shit they dreamed up on the way over - their "idea" about what Greek food should be. Every joint I've ever worked in had hamburger patties, buns, and French fries in the walk-in freezer, so if you rocked up with your spoiled kid who won't even look at a menu, they had you covered. It's the entitled fuckers who come in and say, "I'd like the Greek Salad, but instead of cucumbers and feta, I want arugula and blue cheese. Oh, and I want Ranch dressing on the side." Who in their right mind wouldn't be calling this diner a cocksucker?
Now, zero question the server is an idiot - IF HE SAID THAT. We don't know. Right now, based on what I've learned in the meantime, I doubt the server said shit to the customer unless he was trying to cause a problem.
Moreover, food service drones constantly, incessantly bitch about customers. It's what we do. You can't get a gig in my hypothetical resto if you don't have a healthy amount of disdain for the general public coming right out of the box. At least half of all food service backroom talk involves "that stupid cunt on 23 who said the Sean Thackery was corked."
This is going somewhat off-topic but the reason I like Gordon Ramsey, Hell's Kitchen, Kitchen Nightmares, et al, is because those programs represent a far better reality of what working in a kitchen and resto is like. I've worked for G. Ramsey and Samy Bouzagalo types, and that was long before they became "a thing." I've been called far worse things than a "donkey" by a sous chef, who isn't even the top dog on the line - and there was nothing I could do about it, except quit. I didn't. My skin isn't that thin, and the sous chef had a coke problem, and guess who his supplier was?
Anyway, the only top-down figure in a resto who is NOT bitching about customers is usually the GM (general manager), and accommodation is his job. Even then, you get a few cocktails in the GM at after-hours, and he gonna say some incredible shit.
The main part of Western food and beverage service involves role playing to a certain degree. Very few people can get away with being surly bastards and have a career in the food service industry. There are exceptions, of course. For me, and generally speaking, the lot of my co-drones over the years, once 5:30 p.m. rolled around, I became Mr. Hospitable - the Rock of Section 2. Nothing anybody could do or say would throw me off my game. That's because my income depended on my diners' experience. In other words, my night depended exclusively on their night - and ultimately, their generosity. At the ground floor, the server level, that's never the case in Taipei (or most of Asia). They punch a clock; I roll the dice. And you can give people the best service they've ever had and they still gonna leave you 12% on a $1,500 tab. That's the main difference.
Most of all, my working experience is in the U.S., which is a wildly different beast. Taipei is at least some kind of generational epidemic away from playing in the pros. I've had a few good meals around town, but I've stopped being disappointed anymore because I expect it to be shit, and it almost always is.