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Help With Business Etiquette

RWJasper

By RWJasper
in Coping with Celiac Disease

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RWJasper Newbie
RWJasper
Posted

If I have an interview/meeting with client over a meal, what is the professional way to decline - how would approach a polite refusal of food without seeming rude, providing too much information or making the person who provided the meal feel bad?

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kabowman Explorer
kabowman
Posted

Is the meal in a resturaunt or at a home?

RWJasper Newbie
RWJasper
Posted
  • Author

Generally speaking in a restaurant - I'm looking for advice to give someone who is new to the workplace.

kabowman Explorer
kabowman
Posted

Be the first to recommend the resturaunt - one that you know you can eat at without any problems, explain that you have some "food allergies" when you order which will explain the way you order and help the wait staff, and while not exactly helping celiac disease out or being the truth, it is simple for everyone to understand and is usually not questioned as much.

I am sure there are others out there with their own ideas too...good luck.

Jnkmnky Collaborator
Jnkmnky
Posted

Do you have an OutBack Steakhouse nearby? They have a gluten free menu! PF Changs is supposed to have one as well, but I do hear a lot about people being glutened there. Not the case with OutBack. You could also call ahead to the restaurant and pre-order a gluten free meal.

tarnalberry Community Regular
tarnalberry
Posted

A couple options:

1. suggest a restaurant where you know there are items you can have

2. find out the name of the restaurant a day ahead of time and call to talk to the manager about accomodating you

3. pick something on the menu that should be safe and discuss with the manager (plain baked potato/steamed vegetables

4. politely decline, simply saying that you had food intolerances and are certain that you can get safe food

ianm Apprentice
ianm
Posted

I have to do this a lot. I am just upfront about it and ask the waitstaff about the food. I explain that I am allergic to wheat. Always say allergy and not intolerance because people seem to get it more than they do with intolerance. I have never had a client or business associate react in a negative way. Usually they are intrigued and want to know more about it. Several times someone has called me later wanting to know even more.

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

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