Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Waiters, Waitresses, And Restaurant Owner Men Well


TSC1

Recommended Posts

TSC1 Newbie

Here it goes and they are real experiences in the last 6 months for me. Anyone else want to contribute. Some of them are amazing and other understandable, but be careful, you must always be on the lookout for others assumptions.

Instructions: No flour, bread, pasta or coatings of wheat, rye or barley of any kind in any form please. This is simply one sentence and I thought easy to convey to the chef or owner. This is what I got.

Last night, I wanted a stew but asked it flour was used in the gravy and was told it was and chose another main course, but the soup I ordered had Orzo in it,a definite pasta and wheat product and delivered by the same waitress. I guess she thought it was very fat rice?

Two months ago, different restaurant, same instructions, but she brought me a first course salad with croutons on it.

One month ago, a steak house, was careful not to have gravy or sauce or bottled dressing or sauces, but he brought my plate with piles of deep fried onion rings.

Otherwise, most fine restaurants are very careful. One chef gave me an appetizer, but with no sauce as the waiter stated that the same spoon is sometimes used for gravy that has flour in it.

A desert plate used a small thin cookie to hold the sorbet even though it was not stated on the menu. Same restaurant, same waiter, as above, and it was brought with no cookie. So there is hope ...


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

I have ordered soft-shelled-crabs cooked in just butter and the waitress wouldn't do it. Finally, she said she would let me get them fried in cornstarch. They were good the first time...not so good the next time.

At an Italian restaurant, I ordered veal picatta sauteed in just cornstarch. It was terrible. So, I'm not sure what I'll get next time. Probably just a grilled chicken breast or steak.

hannahp57 Contributor

Once i went to chili's and ordered a sandwich without the bread. i explained i was allergic and just wanted the chicken breast (this was three years ago- before their allergen free menu) anyways... i went through my instructions and the seriousness of my allergies. my sandwich came out exactly as i ordered, with it came a salad with croutons. um duh!

i've been glutened from carrbas gluten free menu. being very specific is not always enough. proceed with caution

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,111
    • Most Online (within 30 mins)
      7,748

    Trishj
    Newest Member
    Trishj
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      ome value? Is that a typo? I don't see that on any of the test results you post and I've never heard of that one.
    • Scott Adams
      Thanks for the update! It’s great that your GI is being thorough with the follow-up testing—hopefully the endoscopy will give you clearer answers. The EPI diagnosis is interesting; I’ve read that celiac can sometimes lead to pancreatic issues like EPI due to long-term malabsorption or autoimmune overlap. Have they mentioned if your EPI might improve with a gluten-free diet if celiac is confirmed? Wishing you smooth sailing with the endoscopy tomorrow—let us know how it goes.
    • Brown42186
      Hi again! I just wanted to update here that the GI redid my bloodwork and the ome value is still high so I'm having an endoscopy tomorrow. I also got diagnosed with EPI which seems to possibly be linked to celiac according to Google.
    • Liquid lunch
      Reishi and cordyceps are immune modulators, they stop you reacting so much/producing antibodies to lectins. Uptake is better when taken as a tincture, you can buy it pre made as a tincture, usually vodka based, or make your own which is much cheaper. You can find instructions online, basically powdered mushrooms soaked in strong alcohol for a month, shaking regularly. Then the strained mushrooms are heated gently in water for 8 hours, strained again and the water then combined with the first alcohol extract. Some of the properties are water soluble, others require alcohol for extraction. It’s also prescribed for fatigue which is a side effect I’m happy to put up with.
    • Bebygirl01
      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
×
×
  • Create New...