Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Upset With Culvers
0

13 posts in this topic

The only restaurant in my town that has anything gluten free on their menu is Culvers. Whenever friends want to go out to eat, that's where we go, and I have the same thing: chicken cashew salad. Sometimes I have the frozen custard for dessert.

I was just diagnosed with celiac the beginning of last month, so I'm still adjusting to things like giving restaurants instructions on cross contamination. The first time I ordered custard, the employees were very nice and washed off a scoop to use when I explained to them why I couldn't eat the ice cream if they used the ones sitting in the water (the "flavor of the day" always has gluten, and the scoops are used in both kinds).

Well, the second time I went to Culvers, I explained (nicely) that I needed them to use a fresh scoop for my ice cream. The girl at the counter looked at me and said in an irritated voice, "Those are all the scoops we have." I asked if she could please wash one off, and told her that's what they did the last time I was in. She seriously rolled her eyes at me and just stared at me. I said, "nevermind!" and started to walk away. Well... I decided I didn't deserve to be treated like that just because I have an illness, so I asked to speak with her manager. The manager proceeded to go over to her and listen to her whine BEFORE he ever came over to talk to me. I felt this was inappropriate and he should've talked to me first, then gotten her story.

At any rate, I explained to him what I wanted and what had happened, and he told me she just didn't understand what I was asking for. I told him that she rolled her eyes at me. He told me that was just her "panicked face," and that she was new, so she didn't understand a whole lot. I said she'd better get a better panicked face, because she was going to upset a lot of people by rolling her eyes at them!

He gave me a free dish of ice cream but I just felt embarassed by the whole thing. I HATE drawing attention to myself and having to be so specific and insistent when I order. The next day, we went to Perkins and I didn't even bother giving specific instructions... I just tried to order things I thought were gluten free, but of course I ended up getting glutened. I haven't been out to eat since.

Sorry to be so lengthy... I just really needed to vent. :(

1

Share this post


Link to post
Share on other sites


Ads by Google:

At LeAnn Chin I ordered a gluten free meal. The server dished up my rice and and set it in the warmer by all the other foods. He put together quite a few other orders by the time my food was ready. I politely asked him for a new dish of rice. He didn't look to happy about it but did get me a new one.

Another time I ate there, I found a piece of fried rice in with my white rice. I was famished at that time so just scooped out a big chunk of rice and ate the rest. Luckily, I didn't get sick.

I got the eye rolling at a grocery store when I asked the cashier to clean the conveyer belt because it was full of flour. She rolled her eyes at the customer in front of me. I didn't see how that customer reacted. I should have reported this to the manager as it really made me feel bad.

I don't have a problem buying wheat bread for my husband but I do have a problem with flour all over the conveyer belt. Anyway, the time I got the eye rolling I didn't have any wheat products.

I wish all grocery stores had self check aisles. It often takes longer if I need help from a cashier but at least it is less handling of the food.

1

Share this post


Link to post
Share on other sites

I read my husband your post, he's the celiac in the house. He suggested the following. Go to Culver's website and find a feedback form of some sort. In the feedback form fill in the following:

I'd like to thank Culver's for providing gluten-free options on their menu. I used celiac.com's world-wide community to help find options for myself. As a newly diagnosed Celiac I found it comforting to know that a local restaurant had provided safe options for me to choose from. Culver's in _________________ must not be aware of the corporation's wish to provide safe eating options for Celiacs though.

(Put the store about eye-roll and manager's reaction here.)

It is with a sad heart that I must remove Culver's from my eating options both locally and during my travels. After this experience I can not trust my health with people who are not willing to take small steps to ensure my safety. I have also shared my story with my fellow Celiacs to help ensure their safety as well.

He's guessing this will get someone to notice.

3

Share this post


Link to post
Share on other sites

I read my husband your post, he's the celiac in the house. He suggested the following. Go to Culver's website and find a feedback form of some sort. In the feedback form fill in the following:

I'd like to thank Culver's for providing gluten-free options on their menu. I used celiac.com's world-wide community to help find options for myself. As a newly diagnosed Celiac I found it comforting to know that a local restaurant had provided safe options for me to choose from. Culver's in _________________ must not be aware of the corporation's wish to provide safe eating options for Celiacs though.

(Put the store about eye-roll and manager's reaction here.)

It is with a sad heart that I must remove Culver's from my eating options both locally and during my travels. After this experience I can not trust my health with people who are not willing to take small steps to ensure my safety. I have also shared my story with my fellow Celiacs to help ensure their safety as well.

He's guessing this will get someone to notice.

Love it! You're married to a smart man! :rolleyes:

2

Share this post


Link to post
Share on other sites

Love it! You're married to a smart man! :rolleyes:

He has his moments. lol :lol:

0

Share this post


Link to post
Share on other sites




Number one I ALWAYS use the word allergy. That word scares them and makes them think of people blowing up with hives and stopping breathing. We are there the save our butts from glutening not educate the world about the difference between an autoimmune disorder and an allergy. We can do that elsewhere but not at a restaurant where we want to eat their food.

I never go into detailed explanations except what is necessary. It confuses them and they don't have time to listen to it.

I always thank them for the extra time it takes to prepare my meal. If you've ever worked in a restaurant you know that it's a total pain the ass to deal with us. It totally interrupts their work flow and their mental process when they are busy. And it's scary wondering if you'll get sued by some jackass with a chip on his shoulder if you make a mistake.

If there is no gluten free menu I always ask for the manager or chef. I say "I have celiac which means I'm allergic to gluten. Gluten is in wheat, barley and rye. Can you please help me figure out what I can eat on the menu?" I've never had anyone be unhelpful and I eat out a lot. I tell them I have to be careful with sauces and salad dressings. Often they will bring me a list of ingredients for dressings or I just stick to oil and vinegar. As a matter of

The other thing I say whether they have a gluten free menu or not is "I am VERY sensitive and my allergy is severe. If just a few crumbs get on my plate or trace amounts of gluten items like bread touch my food I can get sick for days. Can you please ask the chef to be extra careful with my food?"

Then I give suggestions like cleaning the grill, etc based on what I'm ordering. I have had many instances where the manager or chef actually gave ME suggestions on how to avoid CC, like pan searing my fish instead of grilling it.

Hope this helps! I have pretty good luck and eat out many times per week. I do get glutened but not often and only once did I get a bad glutening.

1

Share this post


Link to post
Share on other sites

She rolled her eyes at you! I just hate that! She didn't squint, and her teeny weeny little forehead didn't contract in a wrinkled, questioning expression, she rolled her eyes! Good for you for talking to the manager! Even though he's miscalculating his server's intentions, he made it sort of okay. I'm impressed that you didn't get really angry!

0

Share this post


Link to post
Share on other sites

Eye roll?! that is unacceptable that you were treated that way -- panic face or not -- Sorry to hear that happened -- and this is what I love about this site.. .that you can vent, share ideas, and overall be here to support one another!

0

Share this post


Link to post
Share on other sites

I go to Arby's because ours has baked potatoes on the menu. Nearly every time, if I dont get the cashier that knows of my situation, I confuse the life out of who is trying to help me. I have been told, "We cant do that," and "I dont understand what you are asking for," when I say, "I want the regular roast beef, but I would like it this way: take what is on the sandwich and put it on a plain baked potato because I cannot have bread." I really dont know what is so hard to understand when I say that. One person said to me "Oh, so you want no meat but you want a potato on a bun with the sauce?"

I also must note that it is hard to eat out when places refuse to have wheat free/ gluten free options. I steer clear of Culvers mostly because I dont know what I can get there and because I cannot have the cheese curds. My heart used to belong to cheese curds but alas, I stay away from Culvers as a means to not tempt myself. :)

0

Share this post


Link to post
Share on other sites

Nike, as a Culver's owner, I want to sincerely apologise for how you were treated at this Culver's location, there is no excuse for how you were treated by either the cashier or the manager. I am not one to get involved in other owners operation, but what you experienced at this location is highly unusual at a Culvers location. We actually have a food allergy button on the register, and per policy we do not use the same scoop on different types of Custard. When someone tells us that they have a sensitivity or allergy, we alert our team members with that button, and lets all of our team members to be extremely cautious with your order, it is actually a pretty seamless process. I know it was a long time ago, and I understand that it was rediculas the way that you were treated, but I ask please do not have this experience reflect on the entire restaurant chain for this experience. I would expect that 99.9 % of the Culver's that you visit you would have a great experience. I would highly encourage you to talk to the owner of the restaurant, he or she will likely be working in the restaurant a minimum of 40 hours a week, and this issue WILL be fixed by them, and if not I recommend you put in a comment on www.Culvers.com or I would be more than happy to help you address this personally, my name is Rayme Swan, and my restaurant store number is 765-573-4955. I care about each and every one of our guests system wide and I would like you to give us another shot, if you need any assistance please give me a call.

The only restaurant in my town that has anything gluten free on their menu is Culvers. Whenever friends want to go out to eat, that's where we go, and I have the same thing: chicken cashew salad. Sometimes I have the frozen custard for dessert.

I was just diagnosed with celiac the beginning of last month, so I'm still adjusting to things like giving restaurants instructions on cross contamination. The first time I ordered custard, the employees were very nice and washed off a scoop to use when I explained to them why I couldn't eat the ice cream if they used the ones sitting in the water (the "flavor of the day" always has gluten, and the scoops are used in both kinds).

Well, the second time I went to Culvers, I explained (nicely) that I needed them to use a fresh scoop for my ice cream. The girl at the counter looked at me and said in an irritated voice, "Those are all the scoops we have." I asked if she could please wash one off, and told her that's what they did the last time I was in. She seriously rolled her eyes at me and just stared at me. I said, "nevermind!" and started to walk away. Well... I decided I didn't deserve to be treated like that just because I have an illness, so I asked to speak with her manager. The manager proceeded to go over to her and listen to her whine BEFORE he ever came over to talk to me. I felt this was inappropriate and he should've talked to me first, then gotten her story.

At any rate, I explained to him what I wanted and what had happened, and he told me she just didn't understand what I was asking for. I told him that she rolled her eyes at me. He told me that was just her "panicked face," and that she was new, so she didn't understand a whole lot. I said she'd better get a better panicked face, because she was going to upset a lot of people by rolling her eyes at them!

He gave me a free dish of ice cream but I just felt embarassed by the whole thing. I HATE drawing attention to myself and having to be so specific and insistent when I order. The next day, we went to Perkins and I didn't even bother giving specific instructions... I just tried to order things I thought were gluten free, but of course I ended up getting glutened. I haven't been out to eat since.

Sorry to be so lengthy... I just really needed to vent. sad.gif

1

Share this post


Link to post
Share on other sites

Nike, as a Culver's owner, I want to sincerely apologise for how you were treated at this Culver's location, there is no excuse for how you were treated by either the cashier or the manager. I am not one to get involved in other owners operation, but what you experienced at this location is highly unusual at a Culvers location. We actually have a food allergy button on the register, and per policy we do not use the same scoop on different types of Custard. When someone tells us that they have a sensitivity or allergy, we alert our team members with that button, and lets all of our team members to be extremely cautious with your order, it is actually a pretty seamless process. I know it was a long time ago, and I understand that it was rediculas the way that you were treated, but I ask please do not have this experience reflect on the entire restaurant chain for this experience. I would expect that 99.9 % of the Culver's that you visit you would have a great experience. I would highly encourage you to talk to the owner of the restaurant, he or she will likely be working in the restaurant a minimum of 40 hours a week, and this issue WILL be fixed by them, and if not I recommend you put in a comment on www.Culvers.com or I would be more than happy to help you address this personally, my name is Rayme Swan, and my restaurant store number is 765-573-4955. I care about each and every one of our guests system wide and I would like you to give us another shot, if you need any assistance please give me a call.

The post you are responding to is over 3 years old. Perhaps policies have changed in that period of time? I know about 4 years ago, our local Culvers didn't know anything about this nor did the company website have much info.

0

Share this post


Link to post
Share on other sites

I am not sure about your local Culver's but I have been open for over 4 years and we have always been instructed to be very cautious of cross contamination and food allergens, the point is regardless of the situation 99.999% of Culver's will do what you ask with a smile and a please and a Thank You, and that's the way it should be. I did realize that this post was old , and that is a big reason I responded to it, because someone needed to at least say "I am sorry.".

0

Share this post


Link to post
Share on other sites

I agree with just telling restaurant workers you have an allergy. Then they get it. And they dont want you to stop breathing. Lol.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,367
    • Total Posts
      917,516
  • Topics

  • Posts

    • TTg IAG > 100 but also Hasimoto's
      Thanks for pointing all that out Gemini! I look forward to finally getting off gluten for good to see how much everything changes.  I never thought about the absorption of my synthroid with all my other issues.  I just see my primary dr. for all my thyroid, perhaps I will ask for a referral to an endo dr for further evaluation and treatment.  Thanks for all the information! 
    • Gluten And Vertigo
      Christiana, I just felt to look at the site. I thought I had clicked to get email alerts. But, actually my email has been 'fritzing' sort of.  Thank you for your note. It is important for my diagnosis. I was diagnosed with chondritis of the collar bone a few months before the fall that resulted in the immobile right arm. The osteo surgeon gave me a cortosol shot that helped a lot. That MRI showed a rotator cuff tear nearly 2/3 thru the strip of tissue that connects the muscle tissue to the bone and makes the shoulder 'rotate' in place.  That was almost a year ago now. I have been learning to be very very mindful about how I use that arm, when I reach, carefully, how I rest it and sleep position. Interesting that I did see a search answer that said ' they are saying now that there could be a connection btn rotator cuff tear and inflammed collar bone. My primary doctor also said I could have an inflammed chest wall that resulted in the chondritis. I remembered that word from a child's diagnosis years ago. That was in his knees and was treated by this same osteo surgeon, by casting the legs over summer holiday, which ended in healed x-rays. That was osteo chondritis desicans. He said then, 'if it is horses, we would have to shoot them.'  I tried to get a blood test three weeks ago for the same antibody we were treating that child with thru his then pediatritian, for rheumatoid antibodies/ recurring strep throat. I had gotten a 'sort of' diagnosis, or agreement from that primary care doctor, allowing me to get the recommended antibiotics (one of the few treatments that it is allowed, because of the need to keep the hearing). But, his new nurse did not relay the request properly. I hate doctor office politics. I hope this newbie is not going to mess with this doctor's little family as well. Last month when researching Meniere's one of the things listed about it was that autoimmune disease is connected to it also. I was hurt before the falls and the inflammation and the collar bone chondritis and the rotator cuff tear. I was very very concerned about it setting off some kind of autoimmune inflammation reaction or worse that can happen when tissue cells are being repaired rapidly and it felt like lots of toxins were being cleansed and processed over a period of many months. The only similar feeling I have ever experienced was when I had a 'deep tissue massage' to release and cleanse a cortisol 'hump' I had after a prolonged period of high family stress situation. Right now, my primary (an O.D. , or osteopath) is working with me. There are two ENTs in this area he offered for Meniere's and has given me Physical Therapy at his complex for Balance Therapy. It is great that that therapist has a MIL that is also dealing with Meniere's and getting exercises from a major hospital complex in the city. I was able to give her some celiac's diagnosis information. Sounded like her MIL and her son were likely to be candidates.  I did not know what the definition was of the term 'vestibular' as in vestibular migraine, another connection to Meniere's. I just typed www.bing.com and then typed 'definition of vestibular.' That had information about the connections btn hearing and sitting positions. I will look up costochondritis. Thank you, again. Best wishes, Anne
    • What Are Your Brands & Flavors Of Gluten Free Ice Cream ?
      I don't worry about the same facility, but I check if it is on the same lines. I think it is usually a good idea to find out if things are made on shared lines. And if they are made on the same line as gluten-containing products how good is the cleaning in between? Chocolate is a good example of this. For example, I contacted a company whose chocolate I used to eat before being diagnosed and they outright told me they are not good about cleaning on shared lines and it is not safe for allergies or celiac. I have had this response from other companies as well (especially when it comes to chocolate sadly). I think this is why Godiva is not safe. Its just a good idea to check.
    • TRUSTING OTHERS about GLUTEN! how do you know if someone has used gluten free flour?
      Wow you all have more balls than I do. I've been gluten free since 2007 and I'm still afraid of offending people. It gives me lots of troubles, really. I'm more like rockstarkate I guess...the "people pleasing" aspect.  I love how you all just have the flat out rule I Will Not Eat It Unless I or a Celiac Made it. (Or a trusted family member).  I still simper and grovel and cringe and apologetically turn things away.  People still put dishes in my face and say "This should be gluten free..."  and I have to awkwardly not eat it and then seem rude.  I've done the whole...checking the bottles thing too.  I do try to dart out of things more though now. I volunteered in other countries in recent years and I felt as vulnerable as all heck, having to rely on them to make food, as well as definitely feeling like I offended people who didn't get it at all. I was feeling brave when I signed up for those but after the second time I was like okay, the fear/anxiety/stress about the food is too much. I managed to dodge out of getting sick, and for the most part people humored me...but it was pretty difficult because I don't like offending people, especially other cultures, with them trying to be nice and make food for me...pretty sure I did offend people as well as annoy many others.  Anyway...no OP, you are not alone. For sure I have trust issues eating other people's food. They say they know but I do truly doubt they are as strict as I would be.   A few times I will still brave eating something...like some little mozzarella balls with vinegar...though, I did still look at the labels.  Someone had to give me a persuasive speech and show me all ingredients (just salt and pepper) after making me chicken wings once. I do tell people, basically, NOT to make me stuff. But they still do.  Another time a friend had worked really hard and was having a terrible time and offered me a burger patty when I arrived, assuring me it was gluten free. I knew I hadn't been there to watch whether she used the "bun spatula" on it or not...but I just didn't feel like giving her a fight about it since she was having a rough time and hosts like to feel they are feeding guests, blah blah. So I ate it. And got glutened. And wailed and gnashed my teeth haha. Lesson learned.  I need to stick to my guns more. I just always feel like I'm being too "difficult" as it is. But...sigh.  It is refreshing for me to read these empowered no BS responses though. You all remind me of where I'm coming from, and not that I'm just being some kind of high maintenance, rude, crazy person. You'd think after, what, nine years now, I wouldn't still be bothered by it...
    • Mashed potato soup during healing
      I was on pretty much a liquid diet for 8 months waiting for my nausea to go away completely. I mostly had mashed potato soup, 1/2 fat ice cream (mostly whey, not milk), chocolate drink (no added milk) and gummy vitamins. The soup tasted yummy and I'm still alive so I figured I'd share it for people not feeling well in the beginning. I've been noticing people with alot of trouble keeping food down in recent posts. I couldn't have milk or eggs, but the cheese in the recipe didn't bother me at all. Notice the lack of spices. Makes it easy on the stomach.   Mashed potato soup: Boiled yukon gold potatoes (5lb bag) 1 package cauliflower, steamed 4-6 slices of Land O'Lakes white American cheese 4 tablespoons butter salt 16 cups homemade chicken broth, salted   Chop steamed cauliflower into teensy bits (pureed is better). Put in mixer with butter, cheese and a potato or two. Blend while slowly adding potatoes. Keep whipping for a few minutes to insure the cauliflower and potatoes are not lumpy at all. Salt to taste.   Combine 1/2 cup mashed potatoes to 1 cup salted chicken broth. Mix with spoon until mashed potatoes have completely dissolved. Enjoy. Individual servings can be frozen.   Homemade chicken broth: makes 8 - 10 cups of broth   1 organic chicken (regular chickens are too big) 1 stalk celery 1 carrot 1 large bay leaf 1/2 package fresh thyme from the  herb section of the vegetables area   Put all ingredients in pressure cooker along with 1.5 liters water. Bring to pressure. Cook for 35 minutes. Separate broth from solids. Separate broth from fat. Add ridiculous quantities of salt until it tastes like soup. Sorry I use a salt grinder so I don't have precise salt quantities.    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,513
    • Most Online
      1,763

    Newest Member
    ajrosales
    Joined