Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Jefferson Adams
    Jefferson Adams

    Sour TripAdvisor Review Slams Lack of Gluten-Free Bread at Funeral

      An angry gluten-free eater takes to TripAdvisor to express outrage over the lack of gluten-free bread at a family funeral, and slammed the hotel that hosted the reception for failing to offer a gluten-free option, and asking her to bring her own bread. 

    Caption: Image: CC--Jos @ FPS-Groningen

    Celiac.com 11/01/2018 - A terse one-star TripAdvisor review expressed outrage over the lack of gluten-free bread at a family funeral, and slammed the hotel that hosted the reception for the perceived offense.

    Complaining that, among other things, she had to "munch on some lifeless salad" after the wake reception failed to meet her dietary requirements, a user, known as "Jan" poured her frustration upon the Elmbank Hotel in York. According to Jan, the staff at the Elmbank informed her that why had no gluten-free option, and asked her to bring her own bread. 

    She wrote that she called the hotel a few days before the event, and was “told they don't have gluten-free bread, but if I wanted to take my own they'd make a sandwich for me.”

    Apparently, Jan chose not to bring her own bread, as she was reportedly “shocked” to discover that they had no gluten free bread on offer. Her outrage on full display, Jan added that "In this day and age you'd think they 'd get their act together, it's quite a common dietary requirement, adding that she had to "sit there, at lunch time, munching on a chicken drumstick and some lifeless salad. Next stop Tesco's on the way past!"

    In all, Jan gave the funeral reception just one TripAdvisor star, and said that she would never go back again.

    It didn’t take long for the internet to reply with characteristic mockery. Jan’s review was tweeted by a woman who lives near the hotel who seemed to enjoy the reaction from other users. The tone-deaf nature of Jan’s "munch on some lifeless salad" comment was mentioned in one of the replies. 

    One person wrote: "The genuine coeliacs I know would never complain about this sort of thing."

    Another said: "I'm glad she was so sensitive and didn't miss the real point of why she was there!"

    Commenters also took aim at Jan’s admission that she was gluten-free ‘by preference,’ with one user writing: "Glad you saw fit to add the *by preference. I don't know a coeliac who could be this insensitive, they know suffering and would never be so insensitive. Those who 'choose' are princesses."

    Okay, perhaps the funereal nature of the proceedings makes Jan’s complaint a bit tacky, but does she have a point in general about accommodations for gluten-free eaters? How about you? Been to any tough non-gluten-free funerals or other events lately? 

    Read more in TheSun.co.uk

    User Feedback

    Recommended Comments

    Ugh! We fight to be respected and taken seriously by servers and food service providers. I can't imagine anyone I have met from any celiac community, IRL or online, who would not have been dressed down by the rest of the group for behaving this way.

    This sort of thing puts us back decades in our quest to enjoy a safe environment. The last thing celiac patients need is a princess who represents gluten-free diners in this awful light. I should thank her for admitting she is gluten-free "by choice." That's a phrase that can be infuriating to celiac patients and worse for those who suffer from non-celiac gluten sensitivity. 

    NCGS patients may by more numerous than celiacs by four or five hundred percent and don't have the advantage of an official diagnosis. People who behave like this make it much rougher for them.

    In general, it's time we stopped accepting sociopathic behavior from each other; narcissism seems to run rampant these days. Since those without empathy can be insensitive to the pain of others, and are completely deaf to their own short-comings, it's up to the rest of us to stand up to these people and show them without equivocation, that their example is not one to be followed.

    Share this comment

    Link to comment
    Share on other sites

    Her posting does set us back as Kit points out.😡 Many of us have additional intolerances so even if the gluten-free bread was available we couldn't eat it. She sounds as if she was told by an earlier phone call by bread was not available. I'm not sure how more upfront they could be. 

    While all of us do understand her frustration her behavior does reflect badly on all of us. This behavior turns business/people off and they feel it is damned if we do, damned  if we don't serve gluten-free to anyone regardless of label/diagnosis. 

    My children were minimized today by a new chair side assistant at the dentist because we are gluten, corn, and milk intolerant in the medical records not celiac. She only believes celiacs are intolerant. I can get pretty raging DH that didn't arrive during my incomplete challenge. the official diagnosis is coming after a celiac test without a challenge, I have given  it the college try and was too ill to finish. So even a diagnosis bringing your own toothpaste etc is not "serious" enough. While seething furiously after the appointment and a child in tears, I very much wanted to give them the businees, but left reminding my children some people are jerks period. Instead sadly we will just take our business elsewhere, the usual 2 assistants we get who are wonderful were not there. This is the second chair side assistant who questioned our medical health diagnoses. We informed them about 2 years ago. I asked for it to be put in records. So this is not new.

    They took her seriously just couldn't provide gluten-free  bread. It was a place she was going to once and likely wouldn't return to. It could be handled numerous ways, we could bring own, my spouse or I would run to store to grab the safe food, we could pay our respects, have a drink and politely leave as food was served, or not attend the reception at all just the funeral. 

    We have multiple intolerances here in this house the last few years have been enlightening to say the least, and thickening this former empaths skin. We can't just be separate house I didn't even begin to recover until all gluten was removed period.

    This is one occasion you talk it out or write it out and don't hit send. or rant to this forum. However some like to lash out, do not think of the rest of the celiac community, and enjoy the drama of lambasting posts on social media looking for a fight. for they have some vitriol other than gluten-free bread not being available. Sounds like her issues are larger than being gluten-free by preference and she's lost perspective.

    Edited by Awol cast iron stomach
    Autocorrect incorrect

    Share this comment

    Link to comment
    Share on other sites
    Guest gluten-free options


    She is correct to complain, Howe’s alternative food was provided. So problem solved. I remember the day you would get a sandwich or pastry that’s it! So no option available. In airplanes the same. Flying first class not on all routes they provide special meals and what they serve is always wheat gluten. I whish they serve a salad or chicken like what this person got

    Share this comment

    Link to comment
    Share on other sites

    I agree they did their best to suggest she bring her own bread. To a Celiac that would have been a red flag that they might not understand enough to supply “safe” food and have a contaminated kitchen so I would have packed my whole meal in order to be stress free. 

    Share this comment

    Link to comment
    Share on other sites
    51 minutes ago, ronaboat said:

    I agree they did their best to suggest she bring her own bread. To a Celiac that would have been a red flag that they might not understand enough to supply “safe” food and have a contaminated kitchen so I would have packed my whole meal in order to be stress free

    What an excellent point.  I wouldn't have trusted that either - in fact, I probably wouldn't have chewed on the 'lifeless' salad.  :)

    I'm actually glad to see that so many places are no longer complaining about people bringing their own food.  I was diagnosed just this past spring and I'm just beginning to comprehend what the disease means to me.  Travel hit me like a brick.  How do I do it?  In my area, there's no such thing as a gluten free restaurant - of any kind.  Knowing what I do now about preparing gluten-free meals I don't trust eating out anyway if they aren't doing that as a matter of course.  For this woman to complain so ignorantly is a bit depressing on a lot of fronts.  Would more choices be great?  Yes!  I grew up in a time where you handled your own issues, though, and for me any concession is just that.  A wonderful concession I greatly appreciate.  I don't expect people to handle all the allergies out there.  They'd go bankrupt in a week.  It's just not reasonable in most cases.

    Share this comment

    Link to comment
    Share on other sites

    Boy, have I been there! I take my own "bread" everywhere! At my Mother's 90th birthday party, my younger brother goaded me into bringing the desert, because of my gluten issues. I did. I made a gluten-free chocolate torte, with sugared raspberries and a raspberry sauce. Needless to say the "restaurant" was NOT happy and we were asked NOT to bring desserts in the future. What I was told later, was that my torte was better than the one they offered and the pastry chef was mad! Holy cow!!! 

    Even restaurants that offer gluten-free menu items, sometimes fall short. I have spent days in bed after supposedly eating gluten-free food. NO ONE, or restaurant, IS SAFE! The sooner everyone realizes this the better of a time they will have.

    Share this comment

    Link to comment
    Share on other sites

    So nice when the crackpots and nut jobs call themselves out. I learned a long time ago to carry my own "dog food", and there's always something stashed in my car or my bag in case I wind up at mealtime without another safe meal.

    Worst case, you miss one meal. You won't starve from that. You may be cranky, but you won't starve.

    Share this comment

    Link to comment
    Share on other sites

    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    Celiac.com 09/02/2016 - A Canadian woman who claims to suffer from celiac disease has sued Mohegan Sun Pocono and its buffet, Timbers, after she allegedly became ill from eating pastries mislabeled as "gluten free."
    The woman says the pastries labeled as "gluten free" at the buffet were standard non-gluten-free pastries, and says the error made her violently ill, and caused weight loss and several weeks of sickness.
    Dianne M. Leyshon, of Terrace Avenue, Harding, claims that, at a brunch served on July, 27, 2014, Timbers Buffet represented the desserts as gluten-free. The complaint alleges Leyshon became "violently ill" after she ate "several pastries."
    Gluten can inflame and damage the inner lining of the small intestine if eaten by those with celiac disease, according to the Mayo Clinic. She was later taken via ambulance to Geisinger Wyoming Valley Medical Center with "severe dehydration" and continued to feel the injuries' effects weeks later, losing as much as eight pounds in the process, according to the complaint.
    The complaint seeks a sum in excess of what Leyshon would stand to win through out-of-court arbitration as well as costs and interest.
    A Mohegan Sun Pocono spokesperson has not yet returned comment.
    Read more at the Timesleader.com.

    Tracy Grabowski
    Celiac.com 11/28/2016 - The title of my article might seem a little shocking to most of the celiac community. Why wouldn't I want restaurants to offer high quality, safe meals to those who suffer from celiac disease or from non-celiac gluten intolerance so they could also enjoy dining out with their family and friends like everyone else? It's not that I don't want restaurants to offer gluten-free options: I do. But, I want them to be high quality, high integrity, and offered by a properly trained and knowledgeable staff. Otherwise, I truly don't think your establishment should bother offering gluten-free options to your diners and guests.
    The truth is that genuinely gluten-free dishes should be more than just replacing a bun, or using a corn or rice version of pasta in your dishes. Claiming to be "gluten-free" or "celiac-friendly" needs to go much further than just claiming such or simply swapping a product for your gluten-free diner.
    Without the benefit of training and education, many restaurants are not going to take into account any cross-contamination factors such as where the food is prepared, or who has touched it (and what did they touch last?) or where the plate was prepped and cleaned. It doesn't consider the air-borne flour coating almost every surface of a bakery or kitchen, and, it certainly doesn't involve investigating ingredients in the finished dishes for "hidden" sources of wheat, rye, or barley whose derivatives (such as malt or "flavorings") might be lurking around the kitchen and in prepared foods.
    There are so many sources of cross-contamination that are simply not explored, or may not even be known by a dining establishment. Unless a typical restaurant or bakery staff is well-versed and knowledgeable in what to look for, the questions to ask, and the proper procedures that will ensure a safe dining experience for gluten-free guests, and until all of the sources of cross contamination are explored and eliminated, it is highly doubtful that a gluten-free dish is truly gluten-free at all.
    With the FDA's recent updates to the gluten-free standard, restaurants, bakeries and dining establishments need to start following suit. Anyone offering a gluten-free meal should be aware that not only are their customers expecting adherence to the 20ppm of gluten (or less) standard that has been accepted as the standard for certifying something is gluten-free, but that the FDA expects their dining establishment to live up to that standard.
    As with any product that comes to market with a claim, restaurant menus are subject to abide by the same guidelines. For instance, if you claim something is "reduced fat", then it better, by all means, be reduced fat from the original version of the same dish. The same principal applies to gluten-free dishes with the standards taking full affect in the summer months of 2014. If your restaurant claims it is gluten-free, then it better be gluten-free, and not just "assumed" gluten-free.
    Living in blissful ignorance can not be an option for restaurants or for any establishment offering gluten-free products. As with any other food allergy or intolerance (FAI) there can be dire consequences for not adhering to procedures for safe preparation and service of food. Not to mention the damage that can be done to an establishment's reputation should the word get out that their integrity or food knowledge is questionable.
    Personally, I believe restaurants have a lot to gain in terms of offering gluten-free meals, or menu options in their establishment. I believe that restaurants who establish—and enforce- gluten-free procedures to eliminate cross contamination, accidental exposure, and provide training to their staff can benefit greatly in terms of business growth and satisfied repeat guests and their referrals from gluten-free diners to both gluten-free dieters and "traditional" diners alike.
    Gluten-free diners, just like all diners, place a great deal of faith and trust in people who prepare their meals at restaurants, diners, bakeries and cafes. With this great measure of trust being established at the first encounter with a restaurant guest, it pays to educate everyone from host/hostess to head chef on the proper way to handle gluten-free meals, and for that matter, all FAI's.
    That is why I recommend that until you are completely certain that your food is gluten-free, and that your staff is in complete compliance with your establishment's gluten-free policy, it is probably better that your establishment NOT offer gluten-free menu options. Those with gluten intolerance and celiac disease would appreciate your honesty and your integrity in doing so. The good news is that we'll be willing to become your dinner guests when you can honestly say that your kitchen staff, servers, management team, and even your host or hostess are educated, trained, and 100% on-board with providing a safe gluten-free experience for all of us.
    Trust and integrity go a long, long way for those of us with special dietary needs.

    Jefferson Adams
    Celiac.com 07/11/2017 - A UK man has filed a lawsuit against a local bar and grill after becoming sick on a gyro salad that servers led him to believe was gluten-free.
    The Webster Groves resident, Phillip "Gus" Wagner alleges that servers at Michael's Bar & Grill in Manchester, provided inaccurate information about the dish, and that he suffered an adverse reaction to the gluten in the dish that left him with "severe and permanent injuries."
    His lawyer, Christine Anderson of Faerber and Anderson, specifies that Mr. Wagner was injured in one or more of the following respects to wit: injuries to the cardiovascular system, gastrointestinal tract, internal organs, respiratory system and body as a whole; that he sustained an aggravation of a pre-existing condition; that said injuries are permanent and permanently disabling; that he has experienced pain and suffering in the past and is reasonably certain to experience pain and suffering in the future; that he has expended money for necessary medical care, treatment and services in the past and is reasonably certain to expend money for necessary medical care, treatment and services in the future resulting from said occurrence; that he has lost the ordinary gains of his employment and will lose further such sums in the future; that he has sustained loss of a normal life.
    For their part, the restaurant says that the lawsuit is their first indication of any kind of a problem. Michale's general manager, Katina Malliotakis, says they had no indication that any customer had any kind of problem, until someone called and demanded to know their insurance company, and adding that that someone had told Wagner the gyro salad was gluten-free.
    Malliotakis says that Michale's special gluten-free menu does not include the gyro salad, and that her servers are all aware of that fact. "Nobody remembers a customer asking about the gyro salad,” she says.
    If someone did ask for a gluten-free salad, any server would have pointed them toward another salad on the menu that is gluten-free."We have plenty of gluten-free options if people ask for that," she says.
    What do you think? Mistaken restaurant? Mistaken patron? Much ado about nothing?

    Jefferson Adams
    Celiac.com 09/05/2017 - Did you know that it's not uncommon for many McDonald's stores in Europe to offer gluten-free buns?
    If you're lucky enough to find yourself in Europe any time soon, here's a quick list of European countries where you can get Gluten-Free McDonald's Buns. Remember, not every McDonald's location offers gluten-free options, so always check first.
    Numerous McDonald's restaurants in these countries offer gluten-free bun options:
    Austria Denmark Finland Hungary Italy Norway Portugal Spain Sweden Switzerland The Netherlands The bigger question is when will they offer gluten-free buns in the USA?

  • Popular Contributors

  • Forum Discussions

    I was misdiagnosed IBS over 20 plus years. I was diagnosed IBS by symptoms only. My cousin is a gold standard celiac. My story is complicated my medical records now state I am NCGS. Overtime my convoluted story it has come to light I am a DH celiac.  I have always had gi issues My whole life ! Numerous skin rash issues dermatitis etc, and plenty of odd symptoms that I realize now we're celiac. I had your symptoms and many more ataxia etc. No IBS was found on my scopes. It might not be
    Doritos does make a few gluten-free versions.     
    Just wanted to chime in. During my 2 plus years of healing I had joint pain and muscle pain with some of the nightshade mainly peppers and tomato. I stopped them. I can now eat them again. My theory is when my gut gets cc my holey gut dumps some of my food in my blood stream and my already ticked off immune system let's me know what is allowed. Apparently for a time nightshades  of potato, tomatos, and peppers were an issue. I was able to gradually introduce potatoes first and then tomatos, then
  • Create New...