Allergin Training Law
Posted 25 August 2010 - 06:02 AM
I don't know if this has been brought up before or not but I would like to propose an idea. It is not just because of this incident but many like it. I feel that the Celiac community is too silent on this and that we need to creat more of an awareness. I propose that anyone that opens any type of food store/restaurant has to be trained in allergins and that anyone that works there has to be trained. We should not have to carry around cards in Spanish, Chinese, Japanese, etc to explain it to everyone or have to verbally explain it to people who still give some blank stare and ask what.Having our own line of foods is nice but we should also have the option of going into a restaurant and order a gluten-free version of something without needing to explain it to 10 different people. I also make a point of this in asian restaurants in particular. My wife is Korean and when we go out to eat Korean food I almost always have sushi, especially if the waitstaff is looking at us like she is speaking Greek and not Korean to them. They could have a gluten-free soy sauce, that would be a lot better, we also bring gluten-free soy sauce but they already have the sauce on it sometimes if it's meat. Restaurants should also have things labeled as to what allergins are in foods and which can be removed. I don't just say this for gluten-free only I say it for anyone with any problem. Does anyone know of any such initiative by any group or individual?
Posted 25 August 2010 - 06:45 AM
Five Guys does list an allergy menu. Some other places do too. But I know that sometimes the people that work in these minimum wage jobs are not interested, unhappy, uneducated, non-English speaking, etc. I think you just have to let it go if you can't make yourself understood. Email the company with your complaint. Some companies will want to fix the problem.
Posted 25 August 2010 - 07:35 AM
My parents (in Toronto) went to a restaurant the other day called Joey's. Apparently their menu had little "G"s beside everything on the menu that was gluten-free, "V"s for things that were vegan, etc.
Because they are not gluten-free, they didn't eat anything and test for cc, but at least the menus are labeled clearly.
I'm sorry you had such a rotten experience. I too feel that many "mainstream" restaurants don't cater to gluten-free eaters, but also don't make it clear that they don't. I don't have a problem with a restaurant choosing not to be gluten-free (that's their choice, just like it's my choice to eat there or not) but they can't be wishy-washy about it. Some places will give you the allergen list and say they can accommodate, and then you get glutened. (I like to call that the Casey's Effect.) I would rather a restaurant say "Sorry, we can't guarantee anything" than get glutened.
If you are going to claim gluten-free options, actually do it gluten-free: have space in your kitchen that's separate, and have staff in your kitchen who are trained in allergins and know what gluten-free actually means.
Kareng got it right on: many restaurant employees are untrained or don't have the language capacity to fully understand what's going on, or they simply don't care.
I love the idea of having everyone trained about allergens - agreed, not just gluten, but also shellfish, eggs, milk, nuts, etc etc.
I think, at least for myself, the biggest problem is the confusion in restaurants and the chances for cc because people don't really know what they're doing.
Posted 25 August 2010 - 08:26 AM
I wish I had $$ I would open a totally dedicated gluten-free restaurant :) I wonder how far anyone would travel to eat w/o worrying about getting sick? we are 40 miles from the 'city' ...
misdiagnosed for 25 years!
just as i was getting my affairs in order to die of malnutrition...
gluten free 7/2010
blood test negative
celiac confirmed by endoscopy 9/2010
only YOU can prevent forest fires - smokey t. bear
have a nice day
Celiac.com - Celiac Disease Board Moderator
Posted 25 August 2010 - 08:30 AM
Posted 25 August 2010 - 10:34 AM
I wish I had $$ I would open a totally dedicated gluten-free restaurant I wonder how far anyone would travel to eat w/o worrying about getting sick? we are 40 miles from the 'city' ...
I had the same conversation with my boyfriend this week, out of pure frustration - "Let's just open a totally gluten-free restaurant and tell everyone else to #@%^ off!" LOL
It would be nice to have more gluten-free options, but I'm happy to say that more and more gluten-free places (or at least gluten-free-friendly places) are opening up in Toronto. I hate having to worry about cc though.
As a side note: anyone in the GTA (or willing to drive) should hit up The Magic Oven. I ate there on the weekend (warily, following a glutening at Casey's) and it was awesome. The staff was incredibly knowledgeable, pretty much their whole menu is gluten-free (or with options, like swapping out the pasta or pizza crust) and the gluten-free food actually tastes like FOOD.
Posted 25 August 2010 - 08:33 PM
They have a dedicated fryer as all they have are FF in peanut oil.
Potatoes are shipped in fresh and cut there each day
They knew about no bun etc. It is my understanding that they assemble the burgers on a counter we can watch and they would use fresh gloves for my order. Buns toasted on one grill and burgers cooked alone.
BUT as we know, each restaurant is only as good as trained employees.
I got a Red Robbin Manager and actually trained him about gluten-free and gave him one of my Thompson cards.
He ordered a set and had them hanging in the kitchen for employees
He even bought some olive oil for me to do FF in as i couldn't use the oil as it had soy. He would cook and watch the pan as the corporate wouldn't let him really use b/c of the high cooking point. Guess there is some risk there so he would do it himself.
So, if you like a place and like the manager and he/she is open to this it can work. I also did this at a neat place in Cape May NJ. They started ordering gluten-free bread after we moved to CA in October
I know that there are allergy guild lines out there but whether or not a establishment follow them is really up for grabs. At least there are many more restaurants and people who are aware of gluten allergies now than when I started this journey 6 years ago. I've seen alot of encouraging progress.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users