I Need Your Top Ten Dining Out Questions/concerns

[tiffjake]

I got a phone call today from a large chain that I had previously contacted about their gluten-free menu status. They asked if I would give them a "top ten" of the questions/concerns that we deal with when eating out. They want to educate their servers and staff (so we don't get glutened for stupid reasons). I asked to have a week or two to do some research, and you are the research! Please tell me your "top ten" questions you ask the server or manager or the "top ten" things you worry about when eating out. I know we all have different degrees of sickness, so do you worried about things fried with gluten-filled foods? What about salads, do you trust that they are crouton free? Do you worry about the knife used to cut your baked potato? Please share!

[StrongerToday]

Great topic!! First I want the staff to be educated on what gluten is, what cross-contamination is and what is exactly in each menu item. I've had some waiters run back and forth to the kitchen to ask, while others look at me blankly. I'm so grateful that they take the time to check, rather then assume.

I do worry about CC, but am not so alarmed by it now. I use good precautions, but am not a zealot. Fortunately, I've either been very lucky or am not very sensitive. Of course, I'm a single mom who works full time, goes to college part-time... what's going out to eat mean???

It's also helpful if the kitchen staff can be flexible. I often frequent a little cafe downtown that makes this yummy sauce for the steak... normally it would have wheat flour, but they make a special batch for me that doesn't have it. For that alone, I almost always suggest going to eat there rather then anywhere else.

That's all I can think of for now, but I'm curious to read other suggestions. Thanks for doing this!

[VegasCeliacBuckeye]

I got a phone call today from a large chain that I had previously contacted about their gluten-free menu status. They asked if I would give them a "top ten" of the questions/concerns that we deal with when eating out. They want to educate their servers and staff (so we don't get glutened for stupid reasons). I asked to have a week or two to do some research, and you are the research! Please tell me your "top ten" questions you ask the server or manager or the "top ten" things you worry about when eating out. I know we all have different degrees of sickness, so do you worried about things fried with gluten-filled foods? What about salads, do you trust that they are crouton free? Do you worry about the knife used to cut your baked potato? Please share!

Sure

1. Does the back of the house have utensils/pans/gloves to cook with in the event they recieve a gluten free order?

2. What foods are cooked in the fryers? Do these items contain gluten?

3. Do you understand the term cross contamination and how it relates to gluten free orders?

4. Is there a bread knife for the bread service? Does it touch other items that do not have gluten (CC)?

5. Does the Back of the house use clean tongs and utensils for the gluten free items?

6. What are the ingredients in the sauces, salad dressings, demi-glazes, gravies, reductions? Do tehy have gluten in them?

7. does the restaurant put artificial chicken base or soy sauce in any of their items? which ones?

8. Does the restaurant put flour or breadcrumbs on any of the items?

9. What is the standard protocol when the kitchen gets a gluten free order (do they prepare it in sa safe area, with safe utensils, safe pans? Does the sous chef clean his/her hands or put on gloves to ensure no cross contamination?

10. Be able to have your server explain to me why I, as a Celiac, should feel safe dining in their restaurant...

hope that helps,

BB

[Carriefaith]

Which chain is it? I'll list ten things that I'd like to know in no particular order:

1. Are hands washed when handling gluten-free food?

2. Is there a seperate counter or designated area for gluten-free food? If not, is the area in which gluten-free food prepared thoroughly cleaned?

3. Are there seperate utentils, bowls, pots, or pans used for gluten-free food? If not, are these things thoroughly cleaned before touching gluten-free foods?

4. Does the waiter/waitress know what gluten is and about celiac disease?

5. Is there a gluten-free menu or gluten-free meals to select from?

6. Is breaded food placed in the deep fryer with the fries?

7. Do you have any salads with no croutons?

8. Are there ingredient lists for the foods in your menu?

9. Do the chefs know what guten is and about celiac disease?

10. Is every precautian taken to ensure that no cross contamination occurs when preparing gluten-free food?

[Viola 1]

Which chain is it? I'll list ten things that I'd like to know in no particular order:

1. Are hands washed when handling gluten-free food?

2. Is there a seperate counter or designated area for gluten-free food? If not, is the area in which gluten-free food prepared thoroughly cleaned?

3. Are there seperate utentils, bowls, pots, or pans used for gluten-free food? If not, are these things thoroughly cleaned before touching gluten-free foods?

4. Does the waiter/waitress know what gluten is and about celiac disease?

5. Is there a gluten-free menu or gluten-free meals to select from?

6. Is breaded food placed in the deep fryer with the fries?

7. Do you have any salads with no croutons?

8. Are there ingredient lists for the foods in your menu?

9. Do the chefs know what guten is and about celiac disease?

10. Is every precautian taken to ensure that no cross contamination occurs when preparing gluten-free food?

I agree with all of these, but also I've been caught by crumbs in coffee/tea cups from the dishwasher. I suspect that water glasses would also have that problem. I meet a friend at Quizno's frequently, and always get my own cup from the tray, I've sent three back over the last few weeks.

[tiffjake]

Which chain is it?

It is Texas Roadhouse. I don't want that to change your answers though. We still need to know what you would ask the server or want the server to know. (I just don't want this thread to turn into "tell your worst Texas Roadhouse story" because they are trying to get information to get BETTER and fix things!). But I do want you to know what chain it is incase that means you ask about spesific menu items that they have.

Thanks StrongerToday, Broncobux, Carriefaith, and Viola1, anyone else??

[Aizlynn]

I think an important part of this question is not just the answers we need to hear, but how we are treated "Customer Service". When I ask the staff, and I am a pretty friendly person, I sometimes get treated as I am hassling them or being picky. I am sometimes afraid the staff will do unsightly things to my food because they think I am a beotchy customer. I deal with that enough in just asking for my items with no dairy. Anyone else? thanks for asking!

[Viola 1]

I think an important part of this question is not just the answers we need to hear, but how we are treated "Customer Service". When I ask the staff, and I am a pretty friendly person, I sometimes get treated as I am hassling them or being picky. I am sometimes afraid the staff will do unsightly things to my food because they think I am a beotchy customer. I deal with that enough in just asking for my items with no dairy. Anyone else? thanks for asking!

I've been told in two separate restuarants that they didn't have time for diets. We were travelling at the time and couldn't call ahead. No matter how busy, they should be able and ready to at least make a "safe" omlete or something. Some of us need to travel.

[Carriefaith]

I agree, friendly customer service is really important.

[Kaycee]

I agree, friendly customer service is really important.

So true, they need to be friendly.

We have a local pizza place here that has a list of all ingrediants that they may use and whether they contain gluten or not. They do an awesome gluten free base.

Maybe all staff need to be educated more on gluten free diets, but sometimes that just goes in one ear and out the other.

Cathy

[tiffjake]

I think an important part of this question is not just the answers we need to hear, but how we are treated "Customer Service". When I ask the staff, and I am a pretty friendly person, I sometimes get treated as I am hassling them or being picky. I am sometimes afraid the staff will do unsightly things to my food because they think I am a beotchy customer. I deal with that enough in just asking for my items with no dairy. Anyone else? thanks for asking!

Good point, and I agree. The point, though, is what we want them to KNOW when we go in to eat. Is there something you want your server to know about gluten free before you even walk in the door?

[tarnalberry]

Things I'd think important for training workers at a restaurant on the issue of celiac:

Item #1 - we're not making this up, we're not toying with you; this is very serious and no matter how trivial it seems to you, it is painfully important to us (literally so).

Item #2 - pretend that anything with gluten is like raw chicken. if a piece of raw chicken dropped into our salad, you wouldn't pick it out and serve it to us. if you cut raw chicken with a knife, you wouldn't just give us that knife for something else.

Item #3 - we don't mean to be a pain about this all, but we know we are. bear with us.

Item #4 - if you don't know what's in the food, don't make guesses, don't assume, and don't do anything other than check with the chef. if you know the chef doesn't know either, tell us. we'd rather know that you're not certain and go with something else than get very sick.

Item #5 - do learn food basics. "oh, it's white bread, not wheat" when you work at a place that serves a lot of sandwiches does nothing but demonstrate that you don't know that all standard bread flour is made from wheat - "wheat" flour merely telling you that the germ and bran has not been removed. we may not expect you to know all the nitty gritty, but please become familiar with the basics of the food you serve.

I'm sure there are others, but that's what comes to mind at the moment. Good question, and good for them for asking you!

[blueeyedmanda]

I want to know the staff is well-educated and could help me make good choices off the menu without making me feel like a pain in the butt.

Also CC is a big thing they could work on. We get a lot of surprise glutenings from things that could be prevented. If we felt more comfortable in how places handled food and such maybe we would venture out more.

[Carriefaith]

Item #2 - pretend that anything with gluten is like raw chicken. if a piece of raw chicken dropped into our salad, you wouldn't pick it out and serve it to us. if you cut raw chicken with a knife, you wouldn't just give us that knife for something else.

That is a really good example Tiffany!

[gymnastjlf]

I don't know if this belongs in the top 10 questions, but I think it's good for all restaurant employees (servers, cooks, etc.) to take a look at the ingredient listings on their favorite foods-- it's not as simple as "wheat, barley, rye, and oats", or as some people try to tell me, "all you're 'allergic' to is flour, right?"

I made my friend (whom was giving me a hard time about what I did/didn't eat) take a trip to the grocery store with me last week. I gave her a menu for dinner, and asked her to do the shopping. We didn't get past the first three items before she was ready to throw the shopping list away and give up! Needless to say, she got the point.....

[Nancym]

1) For tableside food prep: Does the server use a condiment spoon/jar to mix up a sauce for a gluten-free client that was also used to mix up the sauce for a regular client? (Happened to me at PF Changs)

2) When preparing a salad, is there a chance that crumbs from croutons/bread can get into the other salad ingredients?

3) Did you forget and put bread on the plate and now you're going to take it off? (No good, cross contamination has already happened).

==============================================================

My other thought is, aren't there celiac groups that will give an evaluation of the kitchen to restaurants? That would be cool if there were.

[Corkdarrr]

I don't know if this belongs in the top 10 questions, but I think it's good for all restaurant employees (servers, cooks, etc.) to take a look at the ingredient listings on their favorite foods-- it's not as simple as "wheat, barley, rye, and oats", or as some people try to tell me, "all you're 'allergic' to is flour, right?"

I made my friend (whom was giving me a hard time about what I did/didn't eat) take a trip to the grocery store with me last week. I gave her a menu for dinner, and asked her to do the shopping. We didn't get past the first three items before she was ready to throw the shopping list away and give up! Needless to say, she got the point.....

That is a GREAT way to make your point. And I bet it was amusing for you at the same time!

[sunshinen]

They need to know

1. This is not a fad diet. Celiac is a life-threatening disease that means we have to be on a gluten-free diet for life. It can cause debilitating health conditions ranging from migraines, to symptoms of a stomach flu, to neurological problems, to permanent nerve damage, to cancer and additional life-threatening conditions.
   
2. Many celiacs are so sensitive that even a speck of gluten can make us very ill for weeks.
   
3. What gluten is.
   
4. That gluten should be considered to be in everything except plain meat and vegetables unless a gluten-free expert has declared otherwise after reading ingredients.
   
5. How to avoid cross contamination. (Wash hands and use only clean cooking equipment and utensils)
   
6. If I ask for a gluten free meal/menu, I don't want bread, crackers, croutons, bread sticks near me. (If I am eating with someone, ask if they want bread, and if so, put it next to them, and away from me.)
   
7. We would rather go without something than risk getting sick. And we will appreciate and reward their diligence to make sure we can eat safely.
   

[Guhlia]

1. How is the restaurant prepared to battle cross contamination? (ie: seperate food prep areas, dedicated utensils, salad setup, etc.)

2. Will the restaurant ensure that all ingredients are gluten free so they can know exactly what is safe for Celiacs and what isn't?

3. Will the restaurant ever use items that differ from their usual ingredients and how will they verify the gluten status on those items? (ie: if they run out of garlic powder or worcestershire sauce, do they run to the store to get more or do they just go without?)

4. What extra measures are taken to ensure a safe gluten free meal? (ie: rinsing glass and tableware before serving, serving glutenous and gluten free meals on different trays so foods can't touch, not putting bread or rolls near gluten free place setting)

5. Who has aided in the creation of the gluten free menu and why are they qualified to do so?

6. Will servers be well educated on the menu as well as managers and chefs?

7. They should be able to explain what Celiac is (in a sentence or two) and what Celiacs react to. (ie: Celiac is a disorder in which individuals cannot tolerate gluten. Gluten is the protein found in wheat, barley, rye and oats. Celiacs can't eat wheat pasta, bread, gravy, cake, etc. Gluten is hidden in many ingredients.)

8. How will I be treated as a customer if I am Celiac? Celiacs often feel like they are putting the staff out by having this disorder. It keeps many of us from eating out more frequently.

9. Will any mistakes be admitted to immediately? (ie: chef puts bread on plate, then takes it off, forgetting about CC, will they stop you from eating it and make another one?)

10. Will they consider carrying any gluten free specialty products such as gluten free beer or rice flour for thickening sauces?

[pegom1]

The one thing I hate to hear is"You should just get the steak and baked potato and a salad with oil and vinegar"...translation: Don't feel like taking the time to ask!

[Nantzie]

1. I think the most important thing is to have a well-informed server who not only takes you seriously but makes you feel safe and comfortable. I don't care if she has to run back to the kitchen 10 times to ask questions, or ends up finding out that the only thing I can have is an uncut baked potato. If I feel like the server is looking out for me, I feel safe.

2. Cooking for someone with celiac boils down to two things: (a) Cross contamination. If all we had to do was pick the croutons out of a salad, or not eat the bread that's on the plate, then we wouldn't be having any conversations about this at all. We'd be just like the people on the Atkins diet. ( b ) Complete understanding of the ingredients in the products that are used in the restaurant. If there is uncertainty, bring it out to us to look at. There's a good chance we'll know.

3. If something becomes cross contaminated, don't serve it to us. Start over. Come and let us know what happened. Unlike regular customers, being told that someone is starting our food over because they cross contaminated it, we won't get mad. In fact you'll probably get an even better tip than you would have. I mean how many of us have almost CC'd ourselves in our own kitchen and had to start something over.

4. Realize that as far as I have seen, people with celiac tip VERY well. We know it's extra work. We know we're breaking your rhythm. We appreciate every bit of it more than you can possibly know. The tip is just a reflection of our deep gratitude. If we're treated like we are welcome, we will come back. And it's the person with celiac who picks the restaurants for family get-togethers and dinners out with friends, so there is a lot of repeat business. There's also a well-developed information grapevine in the celiac community. A good experience at your restaurant in Ohio is going to convince someone else go to your restaurant in California.

5. Have a clear gluten-free menu. I don't like Outback's menu where they just have the regular menu with notes and "G F" next to the items that can be made gluten-free. It can be confusing to people who are recently diagnosed. Just have a menu that has what we can have with the notes on how to order. If it can't be made gluten-free, then it shouldn't be on the gluten-free menu. Having a gluten-free menu also makes us more confident that the restaurant takes this seriously and takes the time to fully educate the staff.

Nancy

[2Boys4Me]

We don't eat out much, but I've read about a lot of people on the forum who get bread on their plate after ordering a gluten-free meal, so:

1) Understanding that bread of any description and anything with all-purpose flour = gluten

2) Let the customer read the ingredients of a suspicious item. Don't let the waiter come back and say, "Oh it only has blah blah blah, so he'd better not have it." When in fact, the blah blah blah was safe but the waiter thought he knew better than the customer and wouldn't serve it. (Why no, I don't hold a grudge at all, why do you ask? )

3) Understand the ingredients in the little things no one ever things about. Seasoning packets, bouillion cubes, salad dressing, sauces, particularly if they have gluten-free soy sauce, but the Teriyaki contains wheat...stuff like that.

4) Cooking pasta, etc. in a clean pan away from all the gluten containing items.

5) Ditto on the clear gluten-free menu Nantzie mentioned. If people don't understand it's an item that can be made gluten-free, but isn't already gluten-free they may just order the item and get sick.

I can't believe I forgot this:

KID-FRIENDLY GLUTEN FREE FOOD ON THE MENU! I can't tell you how happy I am that my son likes steak so he and I can split a big steak because all the kids menu stuff is mini pizza, chicken nuggets & fries or cheeseburger & fries, etc. and the fries are usually cooked in the same oil as the nuggets, etc.

[zansu]

1) The feel I get from the server is one of the biggest determinants from me. The servers have to be trained and, if they aren't they should get the manager. If the server doesn't understand, they can't communicate my need to the kitchen. There is one Bravo near me that I go to, one that I WILL NOT. Bravo has gluten-free pasta (not a gluten-free menu) but the staff at the waterfront don't seem to have a clue (and I have been glutened there) so I won't go back.

Oh, yeah, don't carry my husband's breaded whatever in the same arm and above (or touching) my food.

2) from the kitchen, CC is the biggest concern. I don't eat salads because I know how salad bars are set up in most restaurants. CC within the salad area is easier than not. Cross usage of spoons and tongs, bread crumbs in an area that might get into my food, etc. I really like the raw chicken analogy.

3) more than one thing on the menu. Since it's a steak house, it's less of a deal, they have a more limited menu anyway. but can I have the grilled shrimp?

4) seasonal menus -- this is a nicety-- lots of places offer seasonal menus but do not offer gluten-free info on those menus.

[kbabe1968]

I'm sure this is mentioned already - but my first two attempts at eating out (and both times I was glutened), the response to "Do you have a gluten free menu" was a puzzled look followed by the question "What is gluten?". SO....I think first and foremost would be wanting to know that not only the chefs but the hostess and wait staff knows what Celiac and Gluten intolerance is - educate them on the entier thing....a reqirement that they are familiar iwth it, etc. I think awareness is key!

hope it goes well, I LOVE a good steak!

[RiceGuy]

Here's my top ten (and my two cents).

1. Are completely separate cooking tools, utensils, cutting surfaces, serving trays, platers, etc maintained and used for all gluten-free meal preparation, including gravies & sauces, toppings, etc?
   
2. I want a COMPLETE list of ALL ingredients provided on the gluten-free menu, including the spices.
   
3. It would make meal selection easier to see an "Allergen Key" for each menu item, indicating the things it does NOT have. There should be indicators for meat, dairy, eggs, nuts, peanuts, corn, soy, honey, sugar, yeast, and MSG. Have I forgotten anything?
   
4. Can I ask that a particular ingredient be omitted/substituted?
   
5. The staff should understand that gluten is like a virus to a person whom is intolerant to it. There doesn't need to be a visible trace of gluten or wheat present in or on the food to cause a problem.
   
6. The cooks should know the types of grain that contain gluten, as well as other common sources such as grain alcohols, teriyaki sauce, malted stuff, etc.
   
7. The gluten-free status of bottled/pre-made/pre-mixed ingredients in the kitchen should be verified and duly marked so the cooks don't have to guess.
   
8. Have they thought to make sure the dish detergents and other cleaners/washes are gluten-free? This would also mean the soap used to wash the cloth napkins, the soaps in the lavatories for cooks and patrons, and the cleaners for tables, floors, etc.
   
9. If I have a question, I don't want a shrug of the shoulders or an "I don't know". I'd like an honest effort to be made to provide an accurate answer.
   
10. I don't want to be treated or regarded as a pest or a hypochondriac. I'm paying to have a great, relaxing and carefree evening. The staff are paid to make it happen.
    

There are of course many other concerns which don't make the top ten in most cases or for most people. For instance, what about candles? Not having used any since going gluten-free I haven't ever checked into it. Another item of possible concern is ice. Not only the ice used for the water we get served, but that which is used in the kitchen. Do they come out of a dispenser such that they can't get contaminated while stored and retrieved? I have no idea what goes on back there in those kitchens.

One thing in particular that would be a concern for me is with spices. If the spices include celery seed, I'd have to know which kind, as it seems not all are actually from the plant we eat. Some kinds are actually from a relative of celery, to which I happen to be allergic. Finding out which kind can be very difficult.

I'm sure I'll think of more later...