• 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.

Eating Out Question
0

13 posts in this topic

Hi.

I have an eating out question. I'm taking a trip to visit family and will spend a lot of meals eating out with friends. I have been looking for restaurants with gluten free menus. How much do I need to say to the restaurant with a gluten free menu. Do I need to check with the manager, or only talk to the waiter. Or should I be doing something else? Thanks.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Usually your waiter will bring the gluten-free menu if the restaurant has one. When you order, tell the waiter that you are ordering off the gluten-free menu. If you are very sensitive and need to find out how strictly they are segregating the gluten-free food to decide whether you are comfortable eating there, then you would talk to the manager.

0

Share this post


Link to post
Share on other sites

I would talk to the manager. I have ordered off gluten free menus only to be given a plate with some gluteny thing on it. The one waitress said she'd just scrape it off! You have to be your own advocate. Good luck!

Diane

0

Share this post


Link to post
Share on other sites

At the best places, the waiter will automatically have the manager come talk to you and make sure that the food is prepared correctly (and guide your menu choices so you know what's safe and what's not). But at some places the waitstaff understand enough that you don't need to bother with that.

A great way to check is to ask if something you know isn't safe would be safe. The waitperson should either know or go find out for you and come back and say "no" but then offer something else on the menu or a compromise. I haven't actually tested this because, for the most part, it's pretty apparent when someone knows their stuff and when they don't.

Good signs: your food comes out separately and is described to you before it's set down, the waitperson takes notes, the manager comes to see you and double-check that all is well.

0

Share this post


Link to post
Share on other sites

I would talk to the manager. I have ordered off gluten free menus only to be given a plate with some gluteny thing on it. The one waitress said she'd just scrape it off! You have to be your own advocate. Good luck!

Diane

This has happened to me several times. Even after the manager has come by the table. Sometimes the chef even comes and talks to me, and that's when I feel the most assured. I try to just find something on the menu that isn't prepared with gluten in the first place (if that is possible) like fish, meat and a salad and then just stress, no bread, no croutons etc.

I have to say 60 percent of the time it still comes out with bread (or cheese which I don't do). I think if this is not on your radar you just have no idea how careful you need to be or how many things have gluten. Friday night my husband and I were out and I was asking the waitress if a meal had gluten and she was like "no I don't think so...you should be fine." Really assuring, not.

I think it was okay because I felt fine yesterday, but she's young and doesn't know nor does she care.

I keep hoping as I get further into this it'll get easier to eat out. I mostly eat at home.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Thanks everyone for your replies. They are really helpful. I will be eating out a lot with friends while i am on a trip so I want to make sure I take the right steps to stay healthy.

0

Share this post


Link to post
Share on other sites

Thanks everyone for your replies. They are really helpful. I will be eating out a lot with friends while i am on a trip so I want to make sure I take the right steps to stay healthy.

I find that it's easiest to eat at either fast food restaurants (because they just have to change gloves and make you food without a bun) or really nice restaurants. Some family-owned places that specialize in cuisines naturally lower in gluten are good, like Lebanese or Thai food, for example, but I think those are spottier. The really swanky places charge an arm and a leg but take great care of you, and the fast food places are cheap and horrible for you but relatively safe if you order the right things.

0

Share this post


Link to post
Share on other sites




I've found that even when a restaurant offers a gluten-free menu, sometimes the server is new and hasn't been trained properly in submitting the order to the chef. Now, I always ask the server if he/she has received training in serving meals off the gluten-free menu; if not, I respectfully request another server or even the manager. I explain how very dangerous gluten is to me, and I've never had a server seem upset--actually, they seem relieved.

Also, if a restaurant doesn't have a gluten-free menu, you're usually safe with a plain chicken breast or a steak and potato. Mashed potatoes, though, can be dangerous--oddly enough, many restaurants use flour in their mashed potatoes, and if you order mashers without gravy, many times they will automatically pour gravy on them, and then you have to send the whole meal back to the kitchen. I've found that eating at Tahoe Joe's or Outback Steakhouse is usually a safe experience.

1

Share this post


Link to post
Share on other sites

Hi there,

I'd second the suggestion to order something "naturally" gluten free. But then do stress the fact that you can't eat wheat, flour (some people don't realise white flour is wheat :/), croutons etc.

I usually also say no sauces/spices on my steak, no salad dressing on the salad. I'd rather have it plain than have them add some wheaty sauce to my awesome food thanks very much!

I've had a salad that had no wheat mentioned in the menu, come served on slices of toast!

So yes, always make sure the waiter understands what you mean when you say no wheat :)

0

Share this post


Link to post
Share on other sites

Thank you once again for all your replies. I actually had a nightmare last night that I was on my trip and accidentally glutened myself by eating Cheerios without thinking. AHHHH! Those dreams always make me extra cautious about what I eat. I wish this gluten filled food wasn't everywhere.

I once had a person (teenager) who was working at a supermarket not know that flour (general baking flour) was made from wheat. I was surprised. I hope to have more knowledgeable restaurant staff.

0

Share this post


Link to post
Share on other sites




I'd say it depends where you go. I was a waiter at a restaurant which had a gluten free menu. All of us Servers were very trained and we were made very aware of cross contamination. I'd talk to the waiter and see if he/she is up to par. If not call the manager. If they have a gluten-free menu, they should be going out of their way to ensure proper handling. Good Luck

0

Share this post


Link to post
Share on other sites

I've been at this almost a month, but we eat out a good bit on the weekends. I've found that chains are easier because you can check their website beforehand. At all the "Mom and Pop" restaurants, I always have to guess. But I am getting better at that - like someone said, meat with no seasonings/sauces and a baked potato.

My latest "you've got to be kidding me" moment is when I discovered that IHOP puts pancake batter in their omelettes. :blink: I've had the BEST experience at Outback - the manager came out and double-checked it. Of course I was embarrassed to death, but I didn't get sick.

Have fun on your trip!

0

Share this post


Link to post
Share on other sites

My first "motel" trip was in March and was a learning experience. Some of the time we were in some small towns were options were limited. I usually tucked a Udi sandwich in my purse & had just a plain ("plain, nothing on it.... Please make my food as boring as you can") salad. I sort of go on my "gut" feeling. If the place feels gluteny, like they serve only one kind of salad then I won't chance it. If they seem to listen and understand I go ahead. I just won't take a chance. The pain isn't worth it any more. Tuck in lots of fresh fruit and snackable foods. !!

0

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
      107,311
    • Total Posts
      935,418
  • Member Statistics

    • Total Members
      64,970
    • Most Online
      3,093

    Newest Member
    Kathy Moore
    Joined
  • Popular Now

  • Topics

  • Posts

    • We rarely drink orange juice.  Why?  Because it is full of fructose which is not bad, but you would probably never sit down and eat more than 2 oranges in one sitting.  Makes you wonder why diabetes is so prevalent.  The other reason is laziness.  I have citrus trees and juicing them takes time and work.  I reserve that for special occasions.   Citrus is acidic.  It can be harsh on a damaged gut.   My non-celiac kid actually gets hives from eating too many oranges.  Moderation can be a good thing.   Consider getting your vitamin C by eating fruit and not juice.   
    • Hi duliano, Was he tested for celiac disease?  If he is positive for celiac disease, you'll need to spend some time learning about it.  Celiac disease tends to run in families, so you and your spouse should also be tested if it is celiac. There is another condition called NCGS which some people have.  Those people also get sick from eating wheat, rye, and barley, but they don't have the gut damage that celiac's get. Recovery from celiac disease damage can take 18 months or more.  It is not a fast process for most of us.  The antibodies that cause the damage slowly reduce in number over time.  Possibly weeks to months.  Even a small crumb of wheat, rye or barley can cause the antibodies to flare up again.  Then the damage starts again and it's back to recovery. It sounds like you are giving him a good diet.  Meat, veggies, nuts, and eggs are good for the first 6 months.  After that people find they can sometimes add dairy milk back into their diet.  You need to avoid cross contamination from shared foods like mayo or peanut butter or even a  shared toaster.   Think of gluten like a tiny germ that you can't see but it can be there.  It's really helpful to not have any gluten in the house, if that is possible.  Also you have to watch out for other people giving him treats that have gluten. Welcome to the forum duliano!
    • My RA blood test was negative and my dsDNA was negative too.  I think that the dsDNA is the lupus test.  I think.  I haven't been referred to a rheumatologist.   
    • Some people will always test negative on the blood test, odd and rare but it happens. You also have to be eating gluten on a daily basis for the antibodies to show up for it in the test for at least 12 weeks. You can follow up with a endoscope and biopsy, if your having gut issues this might be a great idea to rule out other issues. I might also suggest a colonoscopy to rule out Ulcerative Colitis or other digestive issues there. Other thoughts you could have SIBO or NCGS. NCGS  can not be diagnosed...heck I was writing up a bit of a summary page for someone else about it might as well make use of the partially filled out notepad here.  Forgive any typos or misinformation still working it out for various sources. " 1. Acne, Flushed Skin, or Rashes
      Non-Celiac Gluten Sensitivity can manifest itself as a chronic skin condition such as a rash, acne, or red/flushedcheeks, but these conditions could also be hormonal. On the other hand Celiac disease also has Dermatitis herpetiformic or DH, which is characterized by rashes and chronically itchy, elbows, knees, buttons, and back. 2. Distended Stomach or Bloating
      A distended or bloated stomach applies especially after gluten consumption and is a fairly clear sign of gluten sensitivity. A distended stomach is also characteristic of malnutrition as well of celiac disease. 3. Diarrhea, Gas, or Constipation
      These three  symptoms can simultaneously occur after eating gluten and may be a sign of intolerance because,especially the former, is a way for the body to expel harmful allergens or other substances. Often, diarrhea(frequent loose or liquid stools) occurs with gas, resulting in a “feeling of a full or tight abdomen” as put by the NFCA. Constipation, essentially the antithesis of diarrhea, is also a symptom of non-celiac gluten sensitivity and is characterized by infrequent, hard, painful bowel movements from lack of physical activity or poor diet,namely a diet high in refined carbs rich in gluten. This can be made worse if one has a magnesium deficiency, does not get though hard fiber, or drink enough water. All of which can be made worse by the feeling of bloat/gas making one feel too full to need to drink or eat high fiber foods. 4. Brain Fog or Migraines
      Brain fog is a major characteristic of non-celiac gluten sensitivity. Chronic or debilitating migraines goes hand in hand with the idea of brain fog and results in depression or irritability. These again can be made worse by deficiencies, like B-vitamins. 5. Joint Pain or Numbness in Extremities
      Tingling, pain, or numbness in the joints or extremities is abnormal and should be a clear sign of a health problem like gluten intolerance or celiac disease. Colloquially, this tingling is described as “pins and needles” or a limbbeing “asleep.” If this happens frequently for no apparent reason, it could be a sign of gluten intolerance. Again these can help be alleviated and be made worse by deficiencies in Magnesium, B-vitamins
      Total elimination of the gluten protein for an extended period of time, say two weeks or a month, is the only true way to identify if these symptoms are linked to gluten intolerance, and even then, it would not be certain. If the protein is eliminated and any of the above symptoms dissipate, then it should be noted that gluten intolerance may be an issue, but be sure to consult a professional for solid proof."  
    • I have a friend who reacts to raw oranges, apples, and bananas. Funny thing is they are fine with cooked foods using them and pasturized orange juice. Some odd food allergy that gets broken down with heat. SIDE NOTE. I just reintroduced iceberg lettuce, and romaine after not having any in 4 months......I HAVE A NEW INTOLERANCE. even just plain iceberg organic, pieces from the core without chemicals make me horrible sick and vomiting....they used to be fine....WTF?! Oh well spinach is fine and the canned stuff is cheaper and more nutrient dense....but really WTF?! Yeah I tried 2 brands and even the organic one.
  • Upcoming Events