Restaurants#$^$@

Deb · Post by **Deb** » Sat Jan 05, 2013 7:21 pm

We recently visited a restaurant in Lafayette, La that advertised a gluten free menu. I ordered the beef marrow bones and some sides. After I told the waiter I needed gluten-free, he asked if I was celiac or just avoiding gluten. I told him I was celiac (I'm not diagnosed yet). Next time I'm going to tell them I'm not celiac but if I eat gluten I will have explosive diarrhea 30-40 times a day for up to six weeks. It will be interesting to see their reactions.

Post by **tex** » Sat Jan 05, 2013 7:40 pm

That should get the point across.

Tex

TXBrenda · Post by **TXBrenda** » Sat Jan 05, 2013 7:49 pm

It is none of their business whether you are celiac or avoiding gluten for whatever reason. I would contact the manager regarding the waiter's question to explain your situation. Like Tex said, this should get the point across.

gluten · Post by **gluten** » Sun Jan 06, 2013 7:47 pm

Hi, I educate the server about the dangers of gluten. Jon

Gabes-Apg · Post by **Gabes-Apg** » Mon Jan 07, 2013 12:19 am

Deb
in social situations, when ever there is discussion about my MC eating plan, frequently people say 'I could never give up beer' or ' i could never give up chocolate' or some other food/drink item.

quite often my reply is ..... think of the worst case of bali belly, and you have that diarrhea for 20 - 30 times a day for weeks on end, you will be surprised what you are willing to give up.
they nod and go yeah...

(alot of aussies travel to thailand and indonesia and get chronic D named 'bali belly' that lasts about for about 48 -60 hours)

Zizzle · Post by **Zizzle** » Mon Jan 07, 2013 1:00 am

After I told the waiter I needed gluten-free, he asked if I was celiac or just avoiding gluten.

I'm actually not opposed to waiters asking this question. For starters, I hear a multitude of stories about restaurant customers asking for gluten-free entrees while eating the bread or drinking beer, and it pisses off the waiters (rightfully so). More stories of people demanding a GF meal, only to cheat and order a gluten-filled dessert. Imagine how the waiters/kitchen must feel?

Then there's people who are GF like my husband, who is not nearly as sensitive to gluten as I am. One bite may give him headaches the next day, but a few crumbs from a fryer will have no impact on him (or at least not enough to skip all foods with possible cross-contamination). So when we order at restaurants, we are very clear that I am the extremely sensitive one (not necessarily declaring celiac each time), and the waiters generally pare down my options accordingly.

GF is a diet fad right now, and not everyone doing it is 100% all the time. Restaurants are catering to this fad, and I think they have a right to ask for clarification so they can be more careful and avoid liability with guests that need the extra effort to avoid cross-contamination. I do not envy servers today...

Post by **tex** » Mon Jan 07, 2013 11:58 am

Zizzle wrote:Restaurants are catering to this fad, and I think they have a right to ask for clarification so they can be more careful and avoid liability with guests that need the extra effort to avoid cross-contamination. I do not envy servers today...

It's a legitimate question — especially since it clearly indicates that they do know enough about gluten sensitivity to ask an intelligent question. I also agree that these are tough times (often frustrating) for chefs, waiters, waitresses, etc.

Tex

Kari · Post by **Kari** » Mon Jan 07, 2013 4:35 pm

Hi Deb,

I agree with Tex and Zizzle that it's encouraging when restaurant staff is knowledgable about celiac. I also highly recommend that you continue to say you're celiac, since for all intents and purposes we all are. If they hear "celiac" they tend to take your food preparation a lot more seriously. It also makes it a whole lot easier for you, as you don't have to go into much of an explanation.

I only go out to a very few restaurants, where I know I'm pretty safe, and they know about my special needs. If I go to a new restaurant (almost never), I make sure to talk to the manager, or to the chef directly. Based on my conversations with them, I can make an informed decision of whether it is safe enough for me to eat there.

Because I feel I'm making special demands on the restaurant staff, I always tip generously, increasing my chances of being welcomed back and receiving good care and service. I also try to go to restaurants outside of their busy times, when they are much more apt to cater to my needs, making it easier both for me and them. Since I have so many food sensitivities in addition to gluten, it is very difficult for me to eat out, but I feel I have developed a system that works quite well.

Love,
Kari