What Questions Do You Ask At A Restaurant?

[wozzy]

Since we have to go through the same process every time at a restaurant to see if what we're ordering won't make our intestines throb, most of you probably have it down to a methodical order.

I usually start with "Is there wheat in that?" and depending on where I am, I don't always ask more questions. I used to ask "is there gluten in that?" but most people don't know what gluten is and that seems to lead to more confusion. I try to stick to places that have gluten-free menus, but sometimes I don't have a choice.

So...what do you ask?

[MadLucy]

Since we have to go through the same process every time at a restaurant to see if what we're ordering won't make our intestines throb, most of you probably have it down to a methodical order.

I usually start with "Is there wheat in that?" and depending on where I am, I don't always ask more questions. I used to ask "is there gluten in that?" but most people don't know what gluten is and that seems to lead to more confusion. I try to stick to places that have gluten-free menus, but sometimes I don't have a choice.

So...what do you ask?

I am going to start using the gluten free travel cards. I have been gluten free for only a couple of months but I am already so tired looking at waiters that have NO idea what I am talking about. So, I think if I bring a card and tell the waiter to bring it to the chef it might be the best thing. Have you used those yet?

[Jestgar]

I say:

"Hi, I'm going to be one of those pain in the neck customers. I can't eat anything with wheat, barley, rye or oats in it. (Wait for waitperson to write it down.) I'm considering these two entrees (name choices). Can you find out for me if these are, or can be, made without wheat, barley, rye or oats?"

I then wait for the waitperson to go back to the kitchen and find out. If they come back and don't have a detailed description of what's in the dish, or how the chef will make substitutions I send them back for more details. I did, after all, start out with the 'pain in the neck' part....

[VegasCeliacBuckeye]

The first question you should ask should be directed to the hostess.

It is:

"On you way back to the hostess stand, can you ask your manager to come to the table?"

I am dead serious.

Putting your faith in some 20 year old who is likely working there to get beer money is pretty risky to me (Disclaimer -- I worked as a waiter for 9+ years -- this was the majority of my co-workers).

Then you explain Celiac Disease

Then you explain the big ticket items (Wheat, barley, flour, soy sauce, fake chicken stock, rye, etc)

Then you explain cross-contamination in the fryers

Then you explain the need for the chefs to use "clean pans" AND "CLEAN UTENSILS" when they prepare your food.

Then you tell them what you usually like to eat (oven roasted chicken, steak, grilled fish, grilled chicken, baked potatoes, mashed potatoes, steamed veggies, etc)

Then hopefully everything goes alright and you give the waiter a big tip and write a letter thanking the manager and the cooks.

This is what I do...

[MadLucy]

The first question you should ask should be directed to the hostess.

It is:

"On you way back to the hostess stand, can you ask your manager to come to the table?"

I am dead serious.

Putting your faith in some 20 year old who is likely working there to get beer money is pretty risky to me (Disclaimer -- I worked as a waiter for 9+ years -- this was the majority of my co-workers).

Then you explain Celiac Disease

Then you explain the big ticket items (Wheat, barley, flour, soy sauce, fake chicken stock, rye, etc)

Then you explain cross-contamination in the fryers

Then you explain the need for the chefs to use "clean pans" AND "CLEAN UTENSILS" when they prepare your food.

Then you tell them what you usually like to eat (oven roasted chicken, steak, grilled fish, grilled chicken, baked potatoes, mashed potatoes, steamed veggies, etc)

Then hopefully everything goes alright and you give the waiter a big tip and write a letter thanking the manager and the cooks.

This is what I do...

Great advice!

I noticed that you are from Vegas. Any recommendations for restaraunts on the strip? Besides PF Changs...

[dionnek]

I just got the Triumph dining cards - I would really recommend them. I had been going out to eat pre-cards and got so sick of trying to explain everything (and yes, ALWAYS speak to the manager or chef, not the waitstaff), so I ordered these cards. I still ask the hostess to send the manager over before I order (tell the hostess that you have a restricted diet and need to talk to the manager about what is safe for you to eat), then briefly explain to the manager or chef, whichever they send out, that you have celiac disease and can't have anything with wheat, oats, barely, or rye in it including soy sauce, malt vinegar, etc. and that your meal has to be cooked on clean pots, etc. due to cross contamination, then hand them the card to take back to the chef (if he's not who you are speaking to). I have found they love to have the card to look at!

[2Boys4Me]

This may sound weird, but how do you get the card back? Do you say up front that you need it back or is it printed on the card someplace?

We don't have these cards yet. We don't go out to eat too often, and when we do we sort of stick to the same couple of places that we know my 6 year old likes. I think the card would come in handy for him when he's older or if we're in Chinatown or wherever, but I'd hate to spend the money and then have someone decide to keep it, or forget to give it back.

[Guest cassidy]

After many unsuccessful ways of ordering, this is what I do now:

I ask the waitress to have a chef come to the table. When the chef arrives I tell him about my gluten issue and remind him/her that the easy part is picking gluten-free food, the hard part is cc. I ask for plain meat of some sort - chicken, fish or beef and steamed veggies. I ask for a clean cooking pan and utensils and stress how sick I will get if a tiny, tiny crumb gets on my food.

I also ask for some of the steamed veggie to come out with everyone else's salads or appetizers. I have had bad luck with salads, so I just don't eat them.

It is boring, but I don't get sick.

[kabowman]

First, I call the place before I go to see if they will be willing to cook for me (I have so many restrictions) and most places I chose say yes.

When I go in, I explain that I am the problem child (not a child - I just turned 40) in the group and am very nice. I explain that I have called or eaten there before and they are willing to cook for me. I thank them a lot for all the extra work and trouble, always and have only had mediocre service 2 times in the last 2 years. 99% of the time I have great service.

If it is a new place for me, I ask them to help me figure out what I can eat - chat with the server. I keep my terms simple and use flour, noodles, bread, milk, butter, cheese, vegetable oil instead of dairy, gluten, etc. and tell them I cannot have these foods and my food needs to be prepared and cooked separatly. UNLESS they bring up Gluten or Casein/Lactose, then I go on with our lingo. The chef usually comes out to verify what the waitstaff have told him/her. Sometimes they tell me what they can fix, other times I suggest foods - just depends on the place.

If it is a return visit and a new server (I am often recognized for my special food needs), after my opening statement, I explain that they will cook for me here and tell them what to prepare, how to prepare it, etc. If it is one of the servers that know me on sight, I just clarify they have my order correct. One time I got a new server but the chef recognized my order.

I tip WELL!!!

Also, I made my own cards since I don't travel out of the states right now and mine are simple

gluten=NO flour, pasta, bread

corn= NO....

and so on and so forth. And, since I make my own cards I don't care if they keep the cards, get stuff on them, etc. I carry plenty.

Of course, I have one place where I had talked to the chef and now just order "The Kate" and I think he uses that as an excuse to get creative.

One more hint - do NOT go when a place is busy. One, they don't need the extra hassle and two, you will get sick - not a lot but every time I go out when a place is busy, I get a little sick.

[jkmunchkin]

I say:

"Hi, I'm going to be one of those pain in the neck customers. I can't eat anything with wheat, barley, rye or oats in it. (Wait for waitperson to write it down.) I'm considering these two entrees (name choices). Can you find out for me if these are, or can be, made without wheat, barley, rye or oats?"

I then wait for the waitperson to go back to the kitchen and find out. If they come back and don't have a detailed description of what's in the dish, or how the chef will make substitutions I send them back for more details. I did, after all, start out with the 'pain in the neck' part....

I take a very similar approach to this. I always start by saying I'm really sorry, I'm a huge pain but I'm allergic (I use the word allergic because people understand that better than intolerant) to anything with wheat or gluten. This includes anything with flour (it's amazing how many people don't know that flour is wheat). Can you please check with the chef what XYZ dish has in it, what any of the marinades have, ect.

I have yet to find a waiter or waitress that was rude or unaccomodating. In fact I find just the opposite. I think by me acknowleging to them that my order is not going to be simple they kinda want to work with me and help me out. This may sound stupid but I always make sure I am very polite. You'll find waitstaff much more willing to help and go out of their way for you when you smile and say your please and thank you's.

[tiffjake]

1-I ALWAYS ask for a manager, and sometimes, depending on the place (like an Outback) for the kitchen manager because they are hands-on back there.

2- I ALWAYS say allergy. No one understands the difference, and the few times I said "intolerance" I got "So, what happens if you eat it" and one time I told the guy, and he said "Sounds like a nasty allergy" so thats what I go with. Makes more sense to people.

3- I ALWAYS check my food (lifting up lettuce leaves for crouton pieces).

4- I ALWAYS ask for things like lettuce, dressings (that I know are gluten-free), tomatoes, stuff like that, from the walk-in or from the back fridge, so they can't have crouton pieces sprinkled on them by accident. I say something like "I know you are going to think I am nuts, but can you please ask the person making my salad to get the lettuce and tomatoes from the walk-in so I can be sure there aren't crouton pieces on them? I will be in your bathroom sick in 20 minutes if I am not very careful!" And most are very understanding and helpful (also, I bring my own dressing alot)

5- I stick with foods that I know are ok if I am worried. Steak and potato. Steak and Veggies. Salmon and Veggies. I ask for no seasonings, and then use A1 at the table.

6- I try not to stress out too much. If I really can't find anything, I get a potato. No biggie.

7- Serious about the dressing though, salads are good if you bring your own lettuce! (I have the Hidden Valley cups that are small and fit in my purse. They are gluten-free and yummy. I have only seen ranch though.)

Great advice!

I noticed that you are from Vegas. Any recommendations for restaraunts on the strip? Besides PF Changs...

Just got home from Vegas, and I ate at PF Changs, and Outback (has a gluten-free menu!), and several places inside the MGM where we stayed. Outback was good though, and they are across from the Mirage, so we got a perfect view of the volcano that night!

[dionnek]

As far as getting my card back, so far I haven't had a problem. They have always brought it back without me asking. I usually go through my speal with the manager/waiter and then hand them the card to "show" the chef - that gives them the hint that they need to give it back to me. I made a copy of each card (they come in different languages for ethnic restaurants - very handy!) just in case I don't get it back one time. No matter what, I think the key, like others have said, is to be very polite and appologetic - and admit that you know you are difficult

[VegasCeliacBuckeye]

Great advice!

I noticed that you are from Vegas. Any recommendations for restaraunts on the strip? Besides PF Changs...

1. Stack in the Mirage (Steakhouse)

2. Samba in the Mirage (Brazilian BBQ)

3. Carnegie Deli in the mirage (just order corned beef or pastrami no bread) -- Bring your own bread

4. Hugo Cellars in 4 Queens (Old Mafia Steakhouse)

5. Fix at the Bellagio (Steakhouse and Seafood)

6. Olives at Bellagio (Italian)

7. Michael's in Barbary Coast (Steak and Italian)

8. Voo-Doo Lounge/Restaurant in Rio (Cajun Cuisine)

9. Pretty much anyplace in the Wynn Casino (they are all run by some of the best chefs)

10. Cafe Ba Ba Reeba in Fashion Show Mall (for Paella)

11. Maggiano's in Fashion Show Mall (Italian, good salads)

12. Prime at the Bellagio (Steakhouse)

13. In N Out Burger on Tropicana Rd. (Fast Food)

14. Buffalo Wild Wings in Vegas (most of the wings are gluten-free)

15. Low Calzone (Restaunrant in Henderson)

16. Hank's in Green Valley Ranch (Steaks and lobster)

17. T-bone in Red Rock Casino (Steak)

18. Salt Lick in Red Rock Casino (BBQ)

19. Marc's on Lake Mead Blvd/Tenaya (in NW Vegas) (Italian Steakhouse) *** One of my favorites***

20. Craftsteak in MGM (Steak)

21. Knobhill in MGM (California Cuisine, Pricey, but worth it)

That should help ya (call first, make reservations, explain the "allergy", then go to the restaurant)

[MadLucy]

1. Stack in the Mirage (Steakhouse)

2. Samba in the Mirage (Brazilian BBQ)

3. Carnegie Deli in the mirage (just order corned beef or pastrami no bread) -- Bring your own bread

4. Hugo Cellars in 4 Queens (Old Mafia Steakhouse)

5. Fix at the Bellagio (Steakhouse and Seafood)

6. Olives at Bellagio (Italian)

7. Michael's in Barbary Coast (Steak and Italian)

8. Voo-Doo Lounge/Restaurant in Rio (Cajun Cuisine)

9. Pretty much anyplace in the Wynn Casino (they are all run by some of the best chefs)

10. Cafe Ba Ba Reeba in Fashion Show Mall (for Paella)

11. Maggiano's in Fashion Show Mall (Italian, good salads)

12. Prime at the Bellagio (Steakhouse)

13. In N Out Burger on Tropicana Rd. (Fast Food)

14. Buffalo Wild Wings in Vegas (most of the wings are gluten-free)

15. Low Calzone (Restaunrant in Henderson)

16. Hank's in Green Valley Ranch (Steaks and lobster)

17. T-bone in Red Rock Casino (Steak)

18. Salt Lick in Red Rock Casino (BBQ)

19. Marc's on Lake Mead Blvd/Tenaya (in NW Vegas) (Italian Steakhouse) *** One of my favorites***

20. Craftsteak in MGM (Steak)

21. Knobhill in MGM (California Cuisine, Pricey, but worth it)

That should help ya (call first, make reservations, explain the "allergy", then go to the restaurant)

FABULOUS!!!!!!! THANK YOU SO MUCH! This is such a help - I was even starting to not look forward to going on vacation.

[tiffjake]

FABULOUS!!!!!!! THANK YOU SO MUCH! This is such a help - I was even starting to not look forward to going on vacation.

To add to his list, while staying at the MGM, I ate at Emerils New Orleans Fish House (a steak and potato dish that was unbelievable!), and Wolfgang Puck's (on the Casino floor, in the middle of the tables, it was neat), and at a sushi place, can't remember the name, like Shimbuya, and the chef was great b/c the sushi rice is made with a malt vinegar, so he made some special for me with out the vinegar!! Every nice place I went to knew exactly what I was talking about and helped me (the managers I mean, not the average wait staff).