You actually are posing several issues here, so lets look at them one at a time.
It is not difficult for a scheduler to send out an email to 200 shoppers and just have the software pick up the first name to plunck in the correct place so the email reads, "Hi Flash! I have some GREAT shops in your area!" Of course the closest shop 'in my area' is 500 miles away, but we will ignore that minor detail as I send the email to the trash. Then there is the, "Hi Flash! I thought I would let you know that you are in rotation for your XYZ and wondered if you were interested in doing it this month." That will get a response from me because it is actually personal and building and keeping relationships that have already begun is important.
To your second question. Without clinical evaluation it is hard to tell what has made you ill. I know that my system no longer handles really greasy foods and so will go into revolt if I do the onion rings and the fried fish and the fried etc. My system can deal with one of them and sometimes two, but at three it throws up its hands and sends me to the porcelain throne to remind me that it doesn't want to see that stuff. Is this 'sick'? Yes, but not the restaurant's fault, but rather the diner not abiding by common sense with her system. Many years ago I did have a full blown bout of food poisoning with the full gastric distress that wiped me out for about four days. Never, ever, ever do I want to be there again.
I have been in restaurants where what was served tasted and smelled "off". I was on a shop when the shellfish served smelled of ammonia and was returned to the kitchen. Not long afterwards the manager came out to the table, apologized and said that he had checked and although their supply only arrived that day, none of them were suitable to serve. He comped us an alternative menu selection. I have found that most restaurants seem pretty careful with what they serve because the liability for making someone sick is great. If the taste or texture is 'off', I won't eat it.
So before you decide whether or not to ditch that restaurant for personal or shop visits, think about it. My grease issues usually occur within a few hours. Depending on the pathogen, food poisoning can start as early as an hour after eating or be as long as ten days before it hits. It most frequently has vomiting, heavy cramping and diarrhea. For me such issues are usually around 18 hours after ingestion and my prime suspect is usually what leftovers I ate out of my refrigerator for lunch. Order things that need to be cooked fresh for you and aren't likely to be sitting around or aren't likely to be damaged if sitting around for a while. I usually go for something broiled and something like a baked potato.