The other side of the coin (sort of playing devils advocate here) I have family and friends with eateries from restaurants to cafes, I worked all my life until I had my son in catering as a chef then management, hubby works for a multi national provider of food managing staff restaurants and events ranging from the extremely elite to the smallest factories.
It’s an absolute nightmare to try and cater for everyone, just the 14 allergens alone is a minefield, then there’s religious and cultural diets to consider, the labelling and information that has to be included changes all the time and costs some businesses thousands even millions to comply.
We need to be mindful that 99% of places will do their best to accommodate differences, not being able to eat carbs IS NOT an allergy, allergies are life threatening and very serious and can kill quickly, and staff quite rightly need to have awareness and training , eating more carbs than normal for one meal is not life threatening for a T2 diet only, you will not die from one meal!
I do not expect any member of staff to understand my diabetes and what I personally set my lifestyle to, why would they? You only have to look on this forum to see that it takes a while for anyone to grasp what carbs are and what they do to your blood sugar and that’s from people who have a vested interest. Also every single one of us that have diabetes of any type eat differently, some keto, some low carb, some moderate carb, some count carbs and use insulin ratios - (something I have no knowledge of, which proves my point)
There is no point in trying to educate and pontificate to hospitality staff about diabetes when you’re in their establishments, all you are doing is educating them about how YOU do it. We complain when people assume we can or can’t eat something but the person assuming is only going on a very thin knowledge gained from anecdotes from other customers.