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Ironic


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17 replies to this topic

#1 jswog

 
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Posted 18 November 2011 - 09:36 PM

I was hungry as I was leaving work (Olive Garden) yesterday, so I got some of our gluten free penne with marinara and chicken, all should have been gluten free. But today I had diarrhea, vomiting, bloating, gas, etc. Grrr... So I had to call in sick today because THEY glutened me! I hope I'm feeling bettr tomorrow...

Jen
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#2 Di2011

 
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Posted 19 November 2011 - 01:11 AM

And I hope you report this tomorrow?!?!?!?
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#3 mushroom

 
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Posted 19 November 2011 - 01:25 AM

And I hope you report this tomorrow?!?!?!?


Oh yeah, one very dissatisfied custome r :ph34r:
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

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Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
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Now tolerant of lactose

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#4 Almendra

 
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Posted 19 November 2011 - 06:11 AM

Olive Garden does get abysmal ratings when it comes to gluten free.
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#5 jswog

 
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Posted 19 November 2011 - 06:51 AM

Olive Garden does get abysmal ratings when it comes to gluten free.

It does all depend on which cook is on the line at the time. Some REALLY do know and they do a GREAT JOB! One of our cooks who really 'gets it' and I are fairly close. If she's back there, she will personally make any food for me and I've never had a single problem with it. Tuesday night, if I hadn't been standing in the kichen watching, I would have for sure gotten CC; he had to start all over again because he touched breaded food and then mine. And then Thursday this... Only ordering food to take home when Christina is there cooking it from now on...
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#6 jswog

 
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Posted 19 November 2011 - 06:52 AM

And I hope you report this tomorrow?!?!?!?

Most definately plan to, but I have to work a double shift, so I'm still worried about being able to make it through the day. D was still going last night along with the extreme fatigue and brain fog.
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#7 kareng

 
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Posted 19 November 2011 - 07:46 AM

Most definately plan to, but I have to work a double shift, so I'm still worried about being able to make it through the day. D was still going last night along with the extreme fatigue and brain fog.



You really need to talk to the manager and if possible the district manager. If only one chef gets it, your restaruant is making lots of people sick. Just adding to the bad rep they have in the Celiac community.
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#8 Almendra

 
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Posted 19 November 2011 - 08:39 AM

It does all depend on which cook is on the line at the time. Some REALLY do know and they do a GREAT JOB! One of our cooks who really 'gets it' and I are fairly close. If she's back there, she will personally make any food for me and I've never had a single problem with it. Tuesday night, if I hadn't been standing in the kichen watching, I would have for sure gotten CC; he had to start all over again because he touched breaded food and then mine. And then Thursday this... Only ordering food to take home when Christina is there cooking it from now on...


I almost wish that the Olive Gardens that have ONE chef who really gets it would just put up a "Now serving gluten-free." sign on their webpages/storefront when that chef is in so that their capabilities are less in question than their availability.

If someone can't/won't get it, in the interest of our health and safety, I wish they wouldn't even try.
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#9 Googles

 
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Posted 19 November 2011 - 07:17 PM

I almost wish that the Olive Gardens that have ONE chef who really gets it would just put up a "Now serving gluten-free." sign on their webpages/storefront when that chef is in so that their capabilities are less in question than their availability.

If someone can't/won't get it, in the interest of our health and safety, I wish they wouldn't even try.


That doesn't necessarily help as her story reports. That ONE chef isn't on the whole time they are open. So this could give patrons a false sense of security.
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#10 Almendra

 
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Posted 19 November 2011 - 07:44 PM

That doesn't necessarily help as her story reports. That ONE chef isn't on the whole time they are open. So this could give patrons a false sense of security.

'
Well, what I was trying to say is that they only even try to serve/notify potential gluten free customers when THAT ONE chef is in. Don't even try to serve it when she's not. SO let the GFers know when it's safe to come. In the interest of my safety, I would value less actual claimed time of gluten free availability in exchange for the restaurant being upfront with when their gluten-free claims have personnel capable of achieving them. Pretty much DON'T give me the false sense of security that a gluten free menu offers. LET ME KNOW when to come in - when the "good chef" is working using instant information methods (internet/facebook/etc.) or even a sign outside ONLY when that person is working.

Honestly, the status and demand that this could establish and create could motivate other chefs to up their gluten-free game and get better at CC issues - especially if it one day became an industry standard. I know people who go to gym classes, following the instructors who match their own preferences/needs best. Why can't we become "chef groupies" who follow and support the chefs who support us and care about our safety?
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#11 mushroom

 
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Posted 19 November 2011 - 08:09 PM

Kind of like, "Gluten Free Chef on Duty"??? :D
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#12 jswog

 
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Posted 19 November 2011 - 08:46 PM

Talked to the GM this afternoon. Not sure at this point if it is going to help or not, but I did tell him that we REALLY need better education on how to do it right. I mentioned several different ways that this could have happened and he said with several of the scenerios that he would have never even thought about that. I'd LOVE the opportunity to try to better educate the entire staff. Just today, one of our to-go specialists was in the back traying up food and there was a gluten free item that came through. She got out the utensils to go with it (steak knife, fork) and set them on the counter. She was just about to put them on the gluten free plate when I stopped her. She tried to tell me it wouldn't matter. But in that case, she probably would have been right because when I took the meal to the woman, she was sitting there eating breadsticks (and OG breadsticks have wheat, barley, rye, plus extra wheat gluten).
Jen
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#13 captaincrab55

 
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Posted 20 November 2011 - 04:13 AM

'

Honestly, the status and demand that this could establish and create could motivate other chefs to up their gluten-free game and get better at CC issues - especially if it one day became an industry standard. I know people who go to gym classes, following the instructors who match their own preferences/needs best. Why can't we become "chef groupies" who follow and support the chefs who support us and care about our safety?

That all sounds Great, but this needs to addressed with Colleges that have Cullinary Courses.. I have a friend enrolled in her second year of Cullinary at Wor-Wic Community College on the Eastern Shore of Maryland.. Her Instructor/Chef thinks the whole Gluten Free thing is Over Rated.. My friend will graduate this spring, at that time I plan to write to my Congressman and the College..
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#14 Leper Messiah

 
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Posted 20 November 2011 - 04:59 AM

In all seriousness though, I think it's difficult for anyone without celiac/gluten intolerance of any kind to fully understand just how meticulous you need to be when cooking food for us. One misplaced sticky gluten protein and it's game over. I would only ever eat something from someone else I wholly, totally trust.

I often watch Masterchef (UK) - yes I understand the irony, watching a program with chefs who are cooking food I'll never, for the most part, be able to eat - and think it would be a really cool 'challenge' for Michel Roux Jr to say 'right for this test you have to cook a gluten free meal for a panel of celiacs to judge'.
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#15 kareng

 
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Posted 20 November 2011 - 05:55 AM

In all seriousness though, I think it's difficult for anyone without celiac/gluten intolerance of any kind to fully understand just how meticulous you need to be when cooking food for us. One misplaced sticky gluten protein and it's game over. I would only ever eat something from someone else I wholly, totally trust.

I often watch Masterchef (UK) - yes I understand the irony, watching a program with chefs who are cooking food I'll never, for the most part, be able to eat - and think it would be a really cool 'challenge' for Michel Roux Jr to say 'right for this test you have to cook a gluten free meal for a panel of celiacs to judge'.


Judged 2 days later to make sure no one got sick! :D
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Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 





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