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Chili's


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#1 SandraD1971

 
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Posted 07 June 2011 - 04:30 AM

Please beware - Chili's is not gluten free safe.
we called to see if Chilis had gluten free foods on the menu. The hostess assured us they not only had gluten free options but a special gluten free menu with many choices and she listed several.
I took my Celiac son to the restaurant only to find a paragraph above the gluten free menu stating that Chilis prepares the gluten free food with other food, including shared fryers! We were already at the restaurant with all my sons friends so I decided to order from the menu and stay away from anything in a fryer.
The servers knew nothing about gluten free foods and brought my son's hamburger on a bun!

If the restaurant cannot support gluten free foods, they should not adverstise they do! Do not go to Chilis if you have Celiac!
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#2 kareng

 
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Posted 07 June 2011 - 04:41 AM

Last I looked at Applebys on line gluten-free menu, it was like that too. It listed fries as gluten-free but in the small print at the bottom said that they were fried with the onion rings, moz sticks, etc.

I wish places like this wouldn't bother. I would rather they said it wasn't possible.
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#3 ndw3363

 
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Posted 07 June 2011 - 04:49 AM

I rather enjoyed my Chili's gluten free dining experience. Our waitress was aware of what I could and could not have - I was going to have cheese on my side salad, and she suggested that I not since it might not be safe. I had ribs with a baked potato and side salad - delicious and no issues. I never order anything that comes from a fryer when I'm out - even if they claim to use separate fryers...just not worth the risk
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#4 lynnelise

 
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Posted 07 June 2011 - 05:34 AM

I see that as more of a CYA statement. If you notice nothing on Chili's gluten-free menu is prepared in the fryer. Honestly anytime you eat in a restaurant you are taking a chance. When regular food is being prepared in the same kitchen CC is always going to be a factor. At least by offering the menu you have a better chance of getting something safe. My Chili's is typically very careful with gluten-free diners. The manager usually comes out to take your order and lets the kitchen know what is required.

My local Applebee's on the other hand is a disaster. They do have fried items on the menu listed as safe and then noted that they are fried with other things. I have never eaten at Applebee's and not gotten glutened. I'm pretty sure my one local Applebee's isn't representative of all of them, so hopefully safe meals can be had at other locations.
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#5 T.H.

 
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Posted 11 June 2011 - 07:52 AM

...If the restaurant cannot support gluten free foods, they should not adverstise they do...


Restaurants having gluten free menus, or options, seems like the growing trend these days, and in some ways, I'm really happy to see it. That sort of thing spreading has to help raise people's awareness of the idea of gluten free, at least. I keep thinking that at least a few people have got to see it all over the place, wonder what all the hoopla is about, and go check it out on-line. Possibly discover that maybe this is something they should check out for themselves as a result, you know?

At the same time, awareness about allergens and avoiding cross-contamination in restaurants is typically pretty low. I've seen classes being offered to help increase awareness in the industry, however, to be fair.

I do think Lynnelise is right that they often have a CYA statement in place for a restaurant that also has gluten on site. But I think they have that in place because every time we go to a restaurant, it's a higher risk than eating at home, period, end of story. Now, the risk is hugely reduced to nearly nothing if the restaurant has a separate area to prepare our food, separate dedicated utensils, and a dedicated, knowledgeable chef/server for our food.

But how often is that going to happen? Because without that, the potential points of gluten contact are multiple chefs, multiple servers, multiple surfaces and implements and pots and pans and heck, the air itself for anywhere that is using flour. And these are all issues while everyone typically does the cooking and serving at a very fast pace, with lots of rushing around in ways that make it even harder to take that extra care with our food.

If a server gets bumped by another and sees a drop of glutenous sauce fly up in the air from the other server's plate and land in the middle of our plate, how many times do you think they will actually go back and tell the chef he has to make a new steak for us? I'm thinking 'not often.'

Most of the time, when I talked to a restaurant manager about their gluten free food, I would first get assurances about how safe their food was, and that yes, they could accommodate my needs. If I went that extra 'annoying customer' mile and got really, really specific about what I needed, about the fact that I cannot have food that has touched anything with gluten, or have gluten fall onto the plate, etc....

Most of the time the managers would admit that they were not really sure they could get me food that was safe, with the restrictions I needed. Some were more blunt and said flat out that it would be a high risk to eat their food, because while they would be as careful as they could, it was still likely the food would get contaminated.

Four times, with three restaurants, I had a manager tell me that they could accommodate my needs. 3 of those 4 times I got sick as a dog. The one time I didn't is not one I count as much of a success, because this is the same restaurant I went back to and proceeded to get sick at for my second time there.


I know that many of us can handle a little more gluten than others, and so grow tired of the CYA that abounds in the restaurant industry and the food industry in general. But from my standpoint, most of the time, that CYA statement is actually not a CYA, it's covering MY A, as it were. So...I'm actually kind of grateful for thes kind of warnings, most of the time.

Just wish there was some way that the food industry could actually calculate levels of risk in a way that we could experiment and use, so depending on our sensitivity, we could have a better way to determine what's okay for us, rather than the blanket statement that is too cautious for some of us and not cautious enough for others.

Heh, like a celiac version of the USA threat level, LOL. "This restaurant is threat level orange." :D
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T.H.

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Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#6 RL2011

 
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Posted 11 June 2011 - 08:10 AM

Four times, with three restaurants, I had a manager tell me that they could accommodate my needs. 3 of those 4 times I got sick as a dog. The one time I didn't is not one I count as much of a success, because this is the same restaurant I went back to and proceeded to get sick at for my second time there.


I strongly suggest that anytime any of you gets sick after a server or any restaurant cook, staff or manager states they will ensure you only get gluten free food that you go back the next day or within a few days and you demand your money back. I have done this three times and only had one of the three places refuse to refund my money. At the place that would not refund my money, I went back and sat at the bar and had a few Patrons on the rocks and left a $5 tip for the bartender and told her to put the bill on the manager and walked past the manager and said thank you. He was not sure why I said thank you after the conversation we had where he refused to refund my money when he said how could I be sure it was his restaurants food that got me sick. Great customer service...

While I do not suggest you take things to the extreme that I do; but when you get something that makes you sick when you get assurances that they will accommodate and serve you gluten-free food that you stand your ground.

I do not put up with other peoples ignorance about gluten. Ok, enough of my rants.
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#7 Skylark

 
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Posted 11 June 2011 - 11:41 AM

I'd rather see a shared fryers note than nothing. At least I know the food isn't safe! B.J.'s has that shared fryers note on their "gluten free" menu but they actually go to great lengths to keep their gluten-free pizza safe from CC, including separate toppings and pizza boards. I am pretty sensitive and can eat it. Weird, huh?
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#8 bartfull

 
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Posted 11 June 2011 - 12:54 PM

As a former waitress I can tell you that even if you have a waitress who is concerned for your needs, very often the kitchen staff will disregard any instructions they are given. I once had a customer with celiac, and because my mom had it, I knew what she could and could not have. I told the cooks in no uncertain terms that they had to serve her steak (from the charbroiler where nothing but plain meat was ever cooked), and plain baked potato with NO BREAD ON THE SIDE. It was a busy night and they forgot - when I picked up her food there was a slice of garlic bread on the plate. I told the cooks they had to cook her a new steak. They took the bread off the plate and said that was good enough.

Fortunately at that restaurant, the waitresses were authorized to refuse to serve anything the cooks put out unless it was what they had ordered. (Probably because our tips depended on it so we were not only protecting our income, but the restaurant's reputation.) I told them the lady would end up in the hospital and the restaurant would be sued if they didn't cook her a new steak, so they finally did. But if it had not been a waitress who was familiar with celiac, she probably would have served it anyway.

I won't be eating in any restaurants anymore. I'll eat before I go and just order some iced tea when I go out with my friends, but I won't touch any food.
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#9 GlutenBurns

 
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Posted 14 June 2011 - 11:03 AM

I'm a big fan of Uno's. They have gluten-free pizza and, at least the one near my house, has an entirely separate area for preparing it.
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#10 color_me_confused

 
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Posted 15 June 2011 - 12:37 PM

I'm a big fan of Uno's. They have gluten-free pizza and, at least the one near my house, has an entirely separate area for preparing it.


There's a pizza place near me that also has a separate area for gluten-free dough, a separate set of toppings, the pizzas are cooked on freshly washed pans, the cooks change their aprons, gloves, etc., and then the manager delivers it. It's worked well for me on two occasions...except for the $8 small pizza with a gluten-free upcharge of $6. Pricey, but tasty. I haven't tried the Uno's one yet.

Legal Sea Foods has a pretty rigorous gluten-free procedure as well. I've successfully had their lite clam chowder (with fresh baked gluten-free rolls!) a few times from the takeout counter without any problem. Their wait staff and management are all well trained on the subject. A while ago I tried their calamari cooked in chick pea flour - delicious, with no gluten effects.
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#11 Judy3

 
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Posted 15 June 2011 - 04:00 PM

As a former waitress I can tell you that even if you have a waitress who is concerned for your needs, very often the kitchen staff will disregard any instructions they are given. I once had a customer with celiac, and because my mom had it, I knew what she could and could not have. I told the cooks in no uncertain terms that they had to serve her steak (from the charbroiler where nothing but plain meat was ever cooked), and plain baked potato with NO BREAD ON THE SIDE. It was a busy night and they forgot - when I picked up her food there was a slice of garlic bread on the plate. I told the cooks they had to cook her a new steak. They took the bread off the plate and said that was good enough.

Fortunately at that restaurant, the waitresses were authorized to refuse to serve anything the cooks put out unless it was what they had ordered. (Probably because our tips depended on it so we were not only protecting our income, but the restaurant's reputation.) I told them the lady would end up in the hospital and the restaurant would be sued if they didn't cook her a new steak, so they finally did. But if it had not been a waitress who was familiar with celiac, she probably would have served it anyway.

I won't be eating in any restaurants anymore. I'll eat before I go and just order some iced tea when I go out with my friends, but I won't touch any food.



This happened to me today. I went out for lunch with a group from work to celebrate and I picked the place because there was something for everyone. I had eaten there before so thought I'd be safe. I ordered an omelet and potatoes and specifically told the waitress no toast, I can't have wheat. Not wanting to create more havoc than I already had with this group, I didn't say my usual thing of 'please don't let anything with wheat touch my food'... roll the tape, I get my omelet and potatoes, the group is talking and laughing and I am distracted. I notice a cup of homemade jam on my plate and just remove it, even though the flag went up that perhaps there had been toast on top of my potatoes too... but continue to laugh and talk and enjoy... roll the tape again 1 1/2 hours later... I am in the bathroom at the office expelling said lunch and doubled over in pain.. I had to come home from work early as I couldn't function anymore. I think and I can't prove it but it's the only thing that makes sense. They put toast on my plate with the cup of jam and the waitress just took it off and threw it away because I said no toast... grrrrrrrrrrrrrrrrr How can we educate the masses about this? I'm afraid to eat out anymore.. it happens more times than I care to think about.
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*Judy

Food allergies to fish, seafood, tree nuts, aspartame(Equal),flax seed, and many drugs
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#12 lovesaceliac

 
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Posted 14 July 2011 - 09:35 AM

I'd rather see a shared fryers note than nothing. At least I know the food isn't safe! B.J.'s has that shared fryers note on their "gluten free" menu but they actually go to great lengths to keep their gluten-free pizza safe from CC, including separate toppings and pizza boards. I am pretty sensitive and can eat it. Weird, huh?


Unfortunately, I think it comes down to the individual staff at individual restaurants (chain or not.) We've been glutened eating the "gluten free" pizza at the B.J.s in Grand Junction, CO and at the B.J.s in Colorado Springs, CO. Our family policy is if a restaurant gets two strikes, they're out. No more B.J.s for us (although I did start making buffalo chicken and barbaque pizzas at home!)
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#13 maximoo

 
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Posted 16 July 2011 - 04:00 AM

We went to Chili's (in Miami-Kendall Dr.) as a last mt decision & was very pleased. They has a bunch of separate menus for different allergies/problems--one for dairy, one for nuts, etc. And of course a gluten-free menu. DD had grilled chicken/rice off the kids menu. I had a potato soup with my meal & it was gluten-free so DD tasted it & she loved it. (& ate 1/2 of it) She was stuffed when we left and couldn't fit in the gluten-free chocolate shake that was available.
DD is not sensitive to CC so tho it was fine for her/us I couldn't say if anyone else would have a problem.
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#14 luvs2eat

 
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Posted 16 July 2011 - 04:24 AM

I've had good and bad experiences at Chili's. Unfortunately, we live in such a tiny town that there's ONLY a Chili's for that type of restaurant.

I can chat up the waitress and the manager, but it can, and often does, all fall apart in the kitchen. The last TWO times I was there, I gave my wheat/celiac talk... and ordered a salad... and received their salad mix that contains flour tortilla strips even tho the salad I ordered had nothing to do w/ tortilla strips. Both times I had to send the salad back and ordered nothing else because I didn't trust them! I said that I'd give them one more shot before writing to the company, but we just never go out to eat anymore!

I'll enjoy some Chik-fil-A fries if we happen by one, but we just don't eat out anymore.
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#15 joelmw

 
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Posted 29 November 2011 - 10:41 AM

I strongly suggest that anytime any of you gets sick after a server or any restaurant cook, staff or manager states they will ensure you only get gluten free food that you go back the next day or within a few days and you demand your money back. I have done this three times and only had one of the three places refuse to refund my money. At the place that would not refund my money, I went back and sat at the bar and had a few Patrons on the rocks and left a $5 tip for the bartender and told her to put the bill on the manager and walked past the manager and said thank you. He was not sure why I said thank you after the conversation we had where he refused to refund my money when he said how could I be sure it was his restaurants food that got me sick. Great customer service...

. . .

Ok, enough of my rants.


FWIW, I appreciate a good rant. And this made my day. Thanks. And please do continue (I'm tempted to look for other rants elsewhere on the board). :D

I don't know that I would do exactly what you did, but part of me wishes that I would and, at the very least, this will give me a bit more confidence--and something to laugh at (at least inwardly or afterward, but perhaps openly in the moment)--when I have to confront gross incompetence and/or indifference.
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