Years ago, my temporary career was deeply rooted in the restaurant scene, where I spent countless hours either mixing drinks behind the bar or serving tables. Throughout that entire period, the concept of food allergies, let alone celiac disease, was virtually unheard of in my experience.
The reasons behind this are complex and perhaps best saved for another discussion (though, believe me, I have plenty of cynical, yet untested hypotheses).
The crux of the matter is, had anyone ever brought up a dietary allergy, I would have moved heaven and earth to ensure their safety. Imagine then, going to great lengths to accommodate someone’s dietary needs, only to witness them indulging in the very item they claimed to be allergic to. This brings to mind a conversation with a server who also has celiac disease and whose insights are incredibly on point. Here’s her perspective:
I have seen the best and the worst in human behavior around gluten…from both sides of service (yes, some servers are a**holes; most of us are not). But you’d better believe that if you make me painstakingly go through the menu with you (I’m the gluten go-to in my restaurant and am happy to be so) and tell you what’s non-gluten containing, what’s cross contaminated (sorry, no french fries for you) and are so dramatic about your gluten issues (once again, I get it. Getting glutened sucks. I’m on your team.) but then order the soup WITH the flour tortilla strips or the french fries or the chocolate cake because “well, that’ll be OK”, you’d better believe I’m charging you $4 for your GF bun. If you’re not a d***head, I’ll ring in your GF bun for free.
Before I get hate mail, this isn’t about not saying anything when you dine out. You SHOULD notify your server that you have celiac (I like a comment that said “I’m not a fad dieter, I have celiac”. Your server will appreciate it and probably get a chuckle out of it.) And we will respond accordingly. We even have special !!!ALLERGY!!! buttons in our systems to help guide the kitchen on your order after we talk to them about your dish.
Just be nice about it. And tip well because you’re slowing down service, the kitchen flow stops for an allergy ticket (as it should) and they’re going EXTRA steps above and beyond for you AND it’s just good karma over all. Just above all, BE NICE. HAVE PATIENCE. Did I say BE NICE yet? And understand that unless it’s an allergy-certified kitchen (it prob isn’t) you are living on the edge at least a little bit.
Absolutely, yes. Anyone requesting a gluten-free meal out bears a certain responsibility towards the broader celiac community. It might seem like a hassle, but in reality, it’s actions like these that complicate things for everyone involved, including the restaurant staff working hard to ensure your safety. And if being nice isn’t in your repertoire, perhaps dining in is the better option.
When my blog was just starting out back in 2011, I penned a piece titled “How to Go Gluten-Free: In the Restaurant.” Despite not knowing if it ever caught on, the advice stands. Here’s a condensed guide for dining out with celiac disease:
- Call ahead and discuss your dietary needs with a manager to gauge their ability to accommodate you safely.
- Upon arrival, ask to speak with the manager again, just to be sure.
- Review the menu carefully to identify the safest options. If nothing seems safe, it might be time to reconsider your choices.
- Explain your dietary restrictions to your server discreetly.
- Opt for the safest meal option available.
And now, a crucial addition to this list:
- AVOID GLUTEN AT ALL COSTS!!
This has been a public service announcement. Now back to your regular programming.