I was really excited about finding a new boba place. I really think the place could be great. This was my experience:
I visited Aloha Waffle Bar hoping to grab a meal, but the experience quickly became frustrating and concerning. The staff refused to provide ingredient information, citing concerns about "revealing secret recipes" and stating that their manager would never allow them to share such "proprietary information."
I explained that I wasn't asking for their recipe--I simply needed confirmation about potential allergens due to an autoimmune condition that makes blindly ordering unsafe. Despite this, the person training a new employee was dismissive, rolled their eyes, and said, "I absolutely can't tell you if what you're asking about is in our food," followed by a wink.
HE WINKED.
I stood there, dumbfounded and silent, trying to process the situation.
The trainer eventually stepped away and, upon returning, begrudgingly shared the ingredients in the tapioca pearls. However, he then instructed the new employee never to disclose ingredient information to customers in the future. When I politely pointed out that the FDA encourages sharing allergen information to prevent health risks, I was told no further information about other menu items would be provided. At that point, I let them know the situation was too uncomfortable for me to continue, and I decided to eat elsewhere.
The whole interaction was bizarre and troubling. Providing basic allergen information--such as whether a dish contains specific allergens--is not only a fundamental safety measure but also common courtesy. Instead, the trainer repeatedly emphasized that their manager strictly prohibits disclosing any allergen information to "protect secret recipes."
This attitude isn't just dismissive--it's dangerous. I wasn't asking for a recipe; I was asking whether something contained an allergen that could harm me. Being met with scolding and a rehearsed spiel instead of empathy and transparency shows a lack of understanding and proper training. It made it impossible to feel safe dining there, so I left and went to Pandan Leaves next door.
Under U.S. law, restaurants aren't required to provide recipes (and to be clear- a recipe was **never** asked for) but they are subject to regulations under the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Americans with Disabilities Act (ADA) when it comes to accommodating food allergies.
The FDA encourages restaurants to share allergen information, particularly regarding the "Big 8" allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy).
Now, I'm a reasonable and understanding person--I absolutely don't expect restaurants to accommodate my food allergies or guarantee the prevention of cross-contact. However, I do expect to be able to ask questions, be heard, and be understood without receiving a robotic, scripted response aimed at protecting "secret recipes."
I want to order. I want to support a small business. I want to tip well. I want to make a connection and bond over a great customer service experience. But let's be honest--a recipe won't matter much if someone dies at your establishment due to a lack of transparency.
The decor is charming, and it's clear the space was designed to be welcoming and fun. Regulars seemed comfortable, and the seating in the back is a nice touch. There's a lovely lake view with lots of spotted ducks, which adds a playful element to the experience.
However, the refusal--or inability--to provide basic allergen information overshadows all of this. While the dismissive tone of the trainer was unprofessional, I believe this issue stems from poor management. If management isn't setting employees up for success to support their customers, it's unfair to place all the blame on the trainer. Should he have rolled his eyes at me and dismissed my health concerns? Absolutely not. But he works in the service industry, and maybe he was just having a bad day. I can look past rudeness.
My issue lies not with the rudeness of an employee but with the policies set by their employer. The manager or owner should understand the impact their decision to operate a business in this manner has on customers--particularly those with food allergies.
If you have food allergies, I strongly recommend being cautious. The lack of transparency and concern from management regarding allergen safety makes it clear that your health is not their priority.
Strange, disappointing, and potentially dangerous. read more