More and more, it is common for restaurants to add a gluten-free menu or designate certain items on the menu to label gluten-free. With help from sources like Gluten Free Registry, finding a place to go and eat has become easier than ever for gluten-free consumers.
There are places that haven’t jumped on the bandwagon, however. They don’t want to commit to the legalities behind a gluten-free menu and won’t even publish a listing of foods that are safe. When this happens it is common for people with Celiac Disease and other forms of gluten intolerance to avoid these places altogether.
This method of selective avoidance works well until the group initiative takes over. When there is one person in a group who has sensitivity and all of the other people choose a restaurant that is in the non-committal group, it can create an awkward situation. The gluten-sensitive person now has two choices, either decline the invitation or accept it and take his chances.
Accepting the invitation does carry some risks, but not as many as one may think. Most restaurants are required to cater to allergies and food sensitivities of all kinds and have procedures in place to do so. If the restaurant does not have a specifically designated gluten-free menu, it can still produce gluten-free items on request according to allergy guidelines.
So, how does one go about finding gluten-free roses among the thorns? By knowing the right questions to ask, and who to ask them to.
Make Your Gluten Sensitivity Known to Your Server
When first greeted by a server, strike up a conversation. Be friendly and smile, she has a hard job. Ask if she has had any experience with gluten-free customers and how they are taught to deal with them. Make her aware of how bad the sensitivity is and politely ask her to use care when handling the food.
Ask to Speak to a Manager
Managers are in place to handle customer concerns and ensure repeat business. They also are the ones who control the kitchen staff who will prepare the food. Speaking to a manager will make the presence and needs of gluten sensitivities known in the restaurant and help to receive the best service possible. In addition, managers have access to ingredient labels which will provide the necessary information.
Ask the manager what the allergy procedures are and how careful they are able to be about cross-contamination. Find out what the best options for ordering are. At this point, the manager may offer a referral to a chef, or in the case of places like Applebee’s, a corporate office.
Follow Up with Every Channel
If referred to a chef or corporate office, make all needs known to them as well and ask for suggestions. Be sure to relay what is learned to the server. This will not only help with this visit but also with other gluten-sensitive people in the future.
Things to Keep In Mind
- Being polite and kind will help accomplish goals with less stress all around.
- Most restaurants without a gluten-free listing will make it clear that they cannot guarantee safety, but they will try to do their best.
- Although Celiac Disease is not an allergy, it should be treated as such in a restaurant. The word allergy puts up a bigger red flag to the staff than the word sensitivity.
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