• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Glutened By Restaurant- Is It Fair To Ask For Money Back?
0

11 posts in this topic

Recommended Posts

Ads by Google:
Ads by Google:


kareng    1,992

You can always ask. Not sure how you could prove it. Might have been better if you had contacted the manager on day one rather than day 6 or 7. They might have been able to check what happened and who cooked, etc and corrected any mistakes.

Share this post


Link to post
Share on other sites
Adalaide    361

I see a fair number of restaurants say right on the menu that they handle gluten containing ingredients in the kitchen and that while they will take every precaution they can not guarantee that there will absolutely not be CC. In this sort of instance you would automatically be SOL as they would probably point that out to you and tell you they are very sorry but eating out is a risk.

 

We should always remember before dining out that it is a risk. How much of one really depends on the place we go, the staff and the dialogue we create with the staff to ensure a safe meal. We need to be part of a team when we dine out in educating those handling our food if necessary to be sure we eat safely. Just because a gluten free menu exists, doesn't mean the staff has a clue.

 

I do agree that it having been a week makes it a bit dicier. Personally, I would know before I left a restaurant if I were gotten. I would speak with the staff, make sure they understood the seriousness of the situation and probably expect not to pay for my meal as I would be spending a fair amount of time on my way home stopping to use bathrooms. If for any reason I had to contact them later, and I would to let them know there was some sort of mix up so they could prevent it from happening again. I would certainly not complain if I could get a gift card or something, because under most circumstances I believe people deserve second chances. Or I could at least give it as a Christmas gift, no matter how tacky people may think that is.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

I had one very  bad experience early on after my DX and I  contacted the restaurant the week after and asked to speak with the chef or manager. Now, this is an upscale place we have gone to  for our anniversary for many years and they have a G F menu.  I  did not expect anything.

I just wanted to alert them that their "G F Flourless Chocolate cake"...was not good enough for a celiac because I was sick

as a dog for a week after I ate it.

 

 I KNOW it was not the meal (they have a dedicated section in the kitcehn) but as it turns out, their desserts were not made on 

the premises,  So, it was probably a CC issue in the bakery.

 

The chef was stunned to know that the dessert may have been the problem. He apologized  profusely after reassuring me many times his kitchen had dedicated spaces and it was inspected to be  "G F Friendly". I said " yes, yes I know, Louis...believe me, it was the dessert!!

but you cannot say on the dessert menu "G F" when you cannot source the item.

 

So, he sent me a &$25. gift certificate and asked me to come and look at his kitchen space.  I did not care about getting the gift certificate  as I figure any time we dine out, we are playing Russian roulette and I cannot expect anything just because I have celiac.

But, really, but it was very nice of him.

 

He asked me a dozen questions and told me this: "We took a G F certification course, But I learned more about cross contamination and celiac  from you in this conversation! so, thanks".

 

You may not get anything back, but you may be able to enlighten them. And that's a very good thing..

Share this post


Link to post
Share on other sites
Nikki2777    20

I recently called a restaurant where this happened to me.  They were so nice and attentive and helpful when I told them my issue, and assured me that my steak was gluten free -  I'm guessing that the issue was the marinade on the steak.  It tasted too good and was probably marinated in soy sauce.  I wanted to alert them that soy sauce is not gluten free.  After a lot of lip service, they basically dismissed me.

Share this post


Link to post
Share on other sites
Ads by Google:


Lisa    457

I'm a firm believer that you get what you get when you eat out.  And most time you need to plan ahead and do your homework.

 

I live in a small town,with a restaurant who is not too willing to explore gluten free options for their clients. I DO know what to order, as we do weekly.  Most waitresses know me, others are new, but attentive. Friday evening, I ordered a Ceasar Salad without bread or croutons.  It arrived with hushpuppies.........why does the kitchen make choices for me???  I sent it back, and our server said to the facilitator  , "just take them off". I was not happy.  Our waitress knows me well.

 

While I did not request my money back, the tip was greatly reduced, and I intend to talk to the proprietor. (translateed:  Ginny was a b%$@# and I seriously will talk to Brian about this)! <_<

Share this post


Link to post
Share on other sites
kareng    1,992

I'm a firm believer that you get what you get when you eat out.  And most time you need to plan ahead and do your homework.

 

I live in a small town,with a restaurant who is not too willing to explore gluten free options for their clients. I DO know what to order, as we do weekly.  Most waitresses know me, others are new, but attentive. Friday evening, I ordered a Ceasar Salad without bread or croutons.  It arrived with hushpuppies.........why does the kitchen make choices for me???  I sent it back, and our server said to the facilitator  , "just take them off". I was not happy.  Our waitress knows me well.

 

While I did not request my money back, the tip was greatly reduced, and I intend to talk to the proprietor. (translateed:  Ginny was a b%$@# and I seriously will talk to Brian about this)! <_<

Next time accept it and put a sugar packet in the bottom. Then give it back. Even if the waitress sees you do it. That keeps you from getting a salad with crumbs

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


I guess you can try for a refund but they will either say 'you cant prove you were sick because of us' or ' if your that sensitive you shouldn't put faith in other people prepare your food'. If I were you I would just let them know be more careful for the sake of future celiacs who eat there. And don't eat there again, yourself.

Share this post


Link to post
Share on other sites
Nikki2777    20

Next time accept it and put a sugar packet in the bottom. Then give it back. Even if the waitress sees you do it. That keeps you from getting a salad with crumbs

 

I don't understand this - Maybe I'm not thinking creatively, but how does this work?

Share this post


Link to post
Share on other sites
kareng    1,992

I don't understand this - Maybe I'm not thinking creatively, but how does this work?

Someone gives you a salad with a breadstick or croutons or other gluten laden stuff on it. You send it back. Some places will just take the bread off and bring you the same salad back. But how would you know? You have hidden a sugar packet in the bottom of the bowl! This is the time to call the manager over. If you are given a steak with a piece of bread on the plate, cut the steak in half before sending it back so you don't get the same steak back.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


Nikki2777    20

Someone gives you a salad with a breadstick or croutons or other gluten laden stuff on it. You send it back. Some places will just take the bread off and bring you the same salad back. But how would you know? You have hidden a sugar packet in the bottom of the bowl! This is the time to call the manager over. If you are given a steak with a piece of bread on the plate, cut the steak in half before sending it back so you don't get the same steak back.

Ahhhh. Very clever! I like these. Thanks.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      107,903
    • Total Posts
      938,578
  • Member Statistics

    • Total Members
      65,815
    • Most Online
      3,093

    Newest Member
    Jmsc4321
    Joined
  • Popular Now

  • Topics

  • Posts

    • Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries. I was recently having frustrating problems with random but minor flare-ups, and have eliminated almost all packaged food (even gluten-free) for a bit. It has helped tremendously. I hope that perhaps my sensitivity levels will calm down in a few years, but not being itchy and scabby is worth almost any cumbersome restriction. I think for me the problem has largely been to do with the use of oats in many dedicated factories (even gluten-free oats make me very, very sick). I came to this when lodging a complaint/notifying a company that I'd had an issue with one of their GFCO certified products. I figured that mistakes could happen, and could not imagine anything else I'd eaten that day could be a culprit (had only eaten veggies/rice/meat) so I contacted them to report it. Their response made me quite sure that the lot my food came from was fine from a legal/GFCO gluten-free perspective, but revealed that they make all their gluten-free products on the same line - which include granolas, oat flour etc. When I investigated it a bit more, I realized that many of the gluten-free products that I suspected were causing me problems (but had no real basis for why) were all made by companies that also make lots of gluten-free oat products. Previously, I had only avoided gluten-free products that contained oats as an explicit ingredient, and had never considered that the residues from gluten-free oats could be problematic. Unfortunately, now that gluten-free oats have been legalized in Canada, it is very difficult to find companies that do not use them in some capacity, which is why I axed most of the processed gluten-free stuff. Presumably, because the oats are considered gluten-free, there is no reason to clean the line or employ any allergen food safety practices from the company's perspective. While this may not be a concern outside of those who are super sensitive, it might worth considering if you are still having problems or have a known issue with oats. At the very least, avoiding most processed gluten-free foods (breads/flours/pastas/baked goods) seems to have helped me a lot, even if minor contamination with oats is not the true culprit. I would vouch for mostly sticking with rice, dry beans, root veggies and fresh corn (from the cob) as complex carbohydrate sources for a bit, even though it's a bit inconvenient.   
    • Hi everyone! I'm obviously new to the forums, but I'm also new to the idea of celiac/gluten free/etc.  Lemme give you the Cliff Notes version of my journey: 1992: I'm diagnosed with CFS/ME. It sucks and I'm tired and sick all the time. 2014: I'm still tired and sick all the time, so I decide to become a vegetarian. Maybe that'll help, right? I began getting deathly ill when I ate. Vomiting and diarrhea, everything I eat seems to be a problem.  I go to a doctor who runs a million tests. Nothing turns up. In among those tests is a celiac panel which has this result: no antibody detected and no serological evidence of celiac disease. No cause is ever found. I continue to suffer. Later in 2014: I notice that my stomach issues are triggered every time I eat a raw vegetable. I can eat bread or pasta no problem. Fake chicken? Great. Have a salad? I'm dying. This is a problem, as I'm a vegetarian. I nix the fresh veggies and continue to live my life. 2015: I'm diagnosed with Fibromyalgia. I realize that the problem with vegetables is worse than I thought. I can no longer eat cooked spinach, can't have lettuce on my sandwich, and stealing a single slice of cucumber set my stomach on edge for days. I'm becoming hypersensitive to veggies in food and protecting myself from their evil influence; my stomach thanks me. 2017: After a relative peaceful period, the stomach issues are back, worse. So I go to a new doctor (I've moved) and he recommends a colonoscopy and EGD (no labs). This was done yesterday. The full results will of course have to wait for the biopsies to be examined, but apparently there is scalloping "through the entire duodenum".  Doc told my partner that he believes I have celiac and discharged me with orders to go gluten free. Now I'm sitting here alternately considering drinking alone in the dark and throwing things--I guess I'm wavering between the stages of depression and anger on my trip through grief for my lost favorite foods. But here's where the confusion comes in...everything I'm seeing says that I should give up bread and eat more veggies, but veggies make me sick. Does anyone else have this reaction to vegetables? Meanwhile I'm thinking back to the labs done in 2014 and wondering if its possible to have a negative test and still be positive for celiac? Also, what actually happens if you DON'T go gluten free?
    • Hi Guys, I just thought of giving update on my case. I finally got my EGD done and unfortunately, the conclusion is I have Celiac. There was Villus atrophy and presence of Inflammatory Cells, looks like the atrophy of Villi isn't that worse yet, but of course, I need to get on strict gluten free diet right away. I am planning to see a Dietitian next week to have a healthy gluten free diet plan. Any suggestions from the experts in here are most welcome and appreciated. Thanks  
    • Hi this is my first time commenting but I just had to. I too get chest tightness. I have had it flare up several times with no answers. I was diagnosed with celiac about 6 months ago and am pretty confident this is a glutening symptom for me. Last month it was so bad... Started with random chest pains for a couple days then chest tightness that last for two weeks. I ended up going to the emergency room ( again) because I started worrying about my heart. Felt like my bra was so tight, bloated belly, trapped gas like pain in chest, swollen lump under sternum and no relief. EKG, chest xray and blood tests showed heart was fine. GI said he didn't think it was GI related. I give up on doctors. I've had this before and I'm sure I will again. It's like inflammation in there or something but it makes you anxious and uncomfortable. I truly hope you are okay and I hope it will give you some comfort to know you aren't the only one with this.
    • While I agree that getting more sleep when ill or stressed is a must, many people can easily get by on 6 hours of sleep a night.  Not everyone needs 8 hours of sleep.  Sleep needs, like the gluten-free diet, is different for everyone.  Nursing school can be very tough so it may be hard to get 8 hours every night.  I think the most important thing is to make sure no gluten is getting into your diet at all so you feel well and can manage your schedule better.  Good luck to you!
  • Upcoming Events