• 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

I Work In A Resturant
0

11 posts in this topic

I started working at Red Robin before I was diagnosed, then after I found out about 6 months ago, I still continued to work there because I didn't think it was a problem, but then I read that flour can stay in the air for up to 72 hours? They portion flour up front all the time. I get really bad migraines and the stomach pains, if I'm there while there doing it. I noticed because they were doing it up front yesterday and today my head is killing me, I'm having sharp stomach pains and gas, but before I never really put 2 and 2 together until after I read that a couple days ago, I just thought I wasn't careful enough the days before or something so I having been keeping a food journal, and theres nothing contaminating. So should I try and find a new job where there is no possible cc?

0

Share this post


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


I wouldn't have thought Red Robin would have flour flying about! They serve gluten-free meals that many people have good luck with. What do they do with all this flour?

I would think it would be OK to work in a restaurant with the exception of bakeries, pizza parlors...places that bake with lots of flour & would have lots of it drifting & floating. You could breathe it into your mouth or it could settle on your glass of water.

0

Share this post


Link to post
Share on other sites

I'm surprised RR uses that much flour too! What do they use it on? and when you say it was being portioned "up front" do you mean like out in the restaurant or do you mean the front of the kitchen or something? That's dangerous for us if they are portioning it out where it could be flying in the direction of a table that could have gluten-free customers. That said, if you are super sensitive and this use of flour is a daily thing you may find you can't work there. I don't know about it being in the air for 72 hours. I thought it stayed in the air for up to 4 hours only. However, I cannot go into a Panera Bread (or similar bakery places) without getting sick because of all the flour floating it the air. So it is possible it got you. Strangely, RR is one of my few "safe" restaurants where I have never been gltuened as far as I know. I will be sad if I start having trouble there now. :(

0

Share this post


Link to post
Share on other sites

I wouldn't have thought Red Robin would have flour flying about! They serve gluten-free meals that many people have good luck with. What do they do with all this flour?

I would think it would be OK to work in a restaurant with the exception of bakeries, pizza parlors...places that bake with lots of flour & would have lots of it drifting & floating. You could breathe it into your mouth or it could settle on your glass of water.

Well I know I thought it was okay to but its just been more recently that they started doing it, when they do it they bring up a pretty decent sized thing of flour and portion it into little baggies, which I didn't think was bad, but the last couple times I have been doing something right by them, like getting food together etc, and Ive noticed who ever is portioning it dusts their hands and shirts off or accidently spill it and just dust that off, I've never have had problems, unless they are doing flour and I am near them. Today is the worst, like right now I can barley even focus on what I am writing, super sharp pains and I just want to go to bed. I feel awful.

0

Share this post


Link to post
Share on other sites

Do you feel comfortable speaking to the manager? You might explain that it bothers you and no Celiac customer wants someone with flour all over themselves making or serving food.

What do they use it for?

1

Share this post


Link to post
Share on other sites
Ads by Google:


I would speak to your manager...This is not good when they have gluten-free on their menu. Maybe it is something that can be corrected & fast.....I'm dumbed!!!!!

Hope you feel better soon...

2

Share this post


Link to post
Share on other sites

but the last couple times I have been doing something right by them, like getting food together etc, and Ive noticed who ever is portioning it dusts their hands and shirts off or accidently spill it and just dust that off, I've never have had problems, unless they are doing flour and I am near them.

So sorry it's been an issue! What you're describing does sound like it could be a problem, for a sensitive celiac or even one not so much. If it's only an issue when you are near them, though, that hopefully means that it can be avoided if you can be out of the area.

Just something simple to the manager, like inhaling that level of flour is affecting your health but you'd be willing to trade of with someone else in another area until the flour work is done, might suffice.

0

Share this post


Link to post
Share on other sites

Oh my goodness! I worked in several restaurants for years and years...before college, during and after. I, personally, could literally never survive in that atmosphere now! I get stressed out just thinking about it! I am very sensitive, and no one in my family handles gluten or has it in the house...or I'll be sick. And my family loves me, and tries hard not to contaminate me...and I still get it now and then. The restaurant employees don't love you like that.

So I remember those restaurant days quite well...with the food all over the hands, the counters, the tables, the kitchens, my clothes...it just happens through the course of the shift. You are constantly cleaning up crumbs and picking up plates with residue where you handle the plates. You put food in take out containers, and dump food in the trash before you put your dishes in the kitchen. And then there are the occassional accidents of dropping food or plates on the floor or on you, and then cleaning them up. Cleaning up customer spills too. It's the nature of the job. I hated the way that I smelled at the end of a shift...like food. It feels like you have a layer of film all over your skin. However, it's very convenient and lucrative to work in a restaurant. You leave with cash at the end of every shift. That was awesome!

I guess that it would depend on how sensitive that you are. If you have no further problems working there...other than the flour, then I would hesitate to say that you might be safe. I would definitely explain to the manager about the flour portioning. They would want healthy employees who make them money and show up for shifts. They should not be doing ANY kitchen portioning in the front in the first place. In a nice way, I would explain that it is contaminating you and what your reaction is, and that it also puts allergy sufferers and celiacs in danger as their guests. I react that way also if I'm in a bakery. If they won't help you, then I'd definitely a find another restaurant or another safe type of job. I don't know how old you are, but even going behind the bar as a bartender should help a little. You might still have to handle food, but not as much. I also worked in restaurants that had high-volume bars, and I bartended. Again, if you are old enough...you can check into working in nightclub-type settings where you handle very little food. You can cocktail waitress or bartend and mostly just handle drinks...but you'd have put up with the drunk idiots. That is a definite downside. These positions are even more lucrative. I hope that you can figure this out, and I hope that you are not that sensitive!!! Please be safe and put yourself first though. Your health is number one priority!!! You want to make sure that you are not always contaminating yourself in small amounts, so that you never completely get better...and also open yourself up to more health issues:)

0

Share this post


Link to post
Share on other sites

Oh thank you all, and it really is a safe place to eat, Ive really never had a problem at this Red Robin before, I worked at a different one in Idaho and I would break out in hives while at work.. but idk if that had anything to do with it. But at this one nothing until the flour portioning, I will definatly talk to one of my managers again and if they aren't willing to be aware of my health and safety then I guess its not the right job for me... I'm not much for all the stress and anxiety of it all anyways.

But also, good point shayre, could part of it could be is im the only one in my house living gluten-free, i still live with my mom, step dad, and neice. the only thing we don't share is a toaster, i finally talked my mom into buying me a cheap one last weekend, she also brought me a few glass pots that were my grandmas. but the pans, the tubberware, bowls, plates, silverware counter tops. Are these things that could possibly be contaminating me to? I keep all my food seperate from every one, but no one is willing to be 100% with me, so its all over the place.

0

Share this post


Link to post
Share on other sites

Well...I got advice from everyone on here...that I pretty much needed seperate everything. Glass and metal MIGHT be ok if washed very well. Plasic is definite issue. You should have your own area for cabinet or pantry, so that your food, dishes and utensils can remain untouched by others. I tried this with my family, but it still wasn't good enough. If you are not having issues, other than when you see flour at work...maybe you'll be just fine. Even though my family is all gluten free at home, I still had to buy my own spoons and bowls. They still eat oatmeal, and I was thinking that I react to it. If you have food issues at home, is there anyway that you are capable of moving out on your own yet? You could really make a safe place for yourself then. I remember that it was hard to have a job, go to college and have my own place...but it can be possible. I really hope that you can work it out. I am assuming that you are relatively young from the little that you've said. You deserve to be happy, healthy and enjoy your life:)

0

Share this post


Link to post
Share on other sites

Well I went out and bought new plates, bowls, silverware, utensils, the works and its all in my own 2 cabinets, it probably is possible for me to move out right now, although it would be tough, but i am more than likely going to move out of state next year and i ddon't want to be locked into a lease when that time comes. So i can just hope for the best and hope this works out. They did flour again at work yesterday, i asked to go home because i can't be around when they are doing the flour up front, and he said ohh yeah i guess thats not good for you, so hopefully that might change to. But thank you for all your imput you have helped me so much!!!

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
      106,465
    • Total Posts
      930,720
  • Member Statistics

    • Total Members
      63,895
    • Most Online
      3,093

    Newest Member
    LMS
    Joined
  • Popular Now

  • Topics

  • Posts

    • KathleenH, I swear by MatteosPizza and they make National Delivery. I have been known to buy them by the dozen. https://www.matteospizza.com/ BellaMonica's is not a bad corn based crust.  By not bad I mean "suprisingly good" that can be bought at most grocery stores. Here is there ZIP locator page to see if they are carried in your local area. http://glutenfreepizza.typepad.com/gluten-free-pizza/where-to-find-bella-monica.html I hope this is helpful. posterboy,  
    • I was at a used book sale yesterday and happened to see an old dermatological textbook.  Of course the first thing I looked up was dh just to see what it had to say.  What I read shocked me as well as scared me half to death. The description of dh was right on, severe itching, blistering, bilateral, arms/elbows etc. but there was no mention at all of celiac, wheat, gluten or anything along that line.  The reason they gave for the cause of dh was "a manifestation of an internal cancer," and later it said it results from cancer, usually cancer of the ovaries or one other that I can't remember.  Being a hypochondriac, this was about enough to put me into cardiac arrest. I looked at the publication date and it was printed in 1963 which really isn't all that far back.  Has anyone else ever heard of this?? I thought by 1963 they were quite certain that dh was a form of celiac or did it come way after that? Sorry if I'm freaking anyone out by asking this.  That's not my intent at all, but since cancer is one of my biggest fears I found this rather unsettling.
    • Feeneyja, This will be a little long but I will  try to be brief as possible. See this discussion thread that talks about how Pellagra is often diagnosed as other disease's today because doctor's rarely recognize it today in a clinical setting. Pellagra's is described as the 3 D's if you don't count the 4th D of death if it goes long enough and is not diagnosed in a timely manner. Dementia (Neurological) Digestive (GI problems), Dermatitis issues (Ezcema, Psorsias, Acne etc.) According to mdguidelines website http://www.mdguidelines.com/pellagra indicates that quoting “The diagnosis of pellagra is straightforward when the classic rash is present but may be elusive if there are only gastrointestinal and/or neurological manifestations.” And why I believe in many cases Pellagra goes undiagnosed today.  Because doctor's have forgotten how it presents. A longer researcher article about the neurological presentations of pellagra mention the many ways a Niacin deficiency can present itself. Here is the link https://www.hindawi.com/journals/cggr/2012/302875/ and I will quote some of the neurological/dementia related symptom's of an undiagnosed pellagra patient. "Mental symptoms were wider than dementia, in that depression, fatigue, psychomotor retardation, mania, obsessions, and a whole range of psychoses with auditory and visual hallucinations were well described, along with personality change and sociopathic and drug and alcohol addictive behaviours. Panic disorders were seen as was a general inability to deal with physical or mental stress. Poor brain development such as hydrocephalus or cerebral palsy was also common. Acute delirium or even coma occurred, with some patients having myoclonus and other extrapyramidal signs reminiscent of the spongiform encephalopathies. The dementias of pellagra included features akin to Lewy body, Alzheimer’s, frontotemporal, vascular, and prion diseases. Parkinsonism was also common and a festinant gait was first described in pellagrins. Tremors of various descriptions, including asymmetric rest tremors, were noted and some patients had typical paralysis agitans. Pellagrins had a characteristic expressionless facies, so some signs of parkinsonism were present in most cases. Many features of pellagra closely resemble the nonmotor aspects of PD. The neurological manifestation did not stop there because other degenerative conditions, such as an amyotrophic lateral sclerosis-like picture, were described, with fasciculation of the tongue and upper and lower motor neuron signs. Cerebellar syndromes occurred and vertigo was frequent. Headaches, sensory and pain syndromes, epilepsy, and involuntary movements were noted as well as sleep disturbances. Cord lesions were also seen, as was optic atrophy, so there were multiple sclerosis (MS), like variants." It is me again. You can see the neurological symptom's of Pellagra are severe and wide ranging. Taking Niacinamide 3/day for 6 months can alleviate many of these symptom's if your daughter has subclinical pellagra and the doctor's don't know to look for it. I had deep depression for many, many years and I shudder to think now that only a Vitamin could of helped me 30+ years ago and the doctor's didn't know to look for it. Shoot it isn't just Niacin.  All B-Vitamin's help your stress levels.  IF you have stress B-Vitamins can help your stress levels. I take Folic Acid for Blood pressure problems and it keeps my BP with in a normal range. A article on celac.com discussed this topic in detail a few months ago. https://www.celiac.com/articles/24658/1/A-Differential-Diagnosis-How-Pellagra-Can-be-Confused-with-Celiac-Disease/Page1.html I hope it is helpful.  Good luck on your continued journey. If you have never heard of Pellagra you are not alone. Dr. Heaney discusses why this is so in his online article Pellagra and the 4 D's. http://blogs.creighton.edu/heaney/2013/11/18/pellagra-and-the-four-ds/ If you don't have time to read the whole hindawi article I also suggest this shorter but informative blog about why a Niacin deficiency can cause dementia related conditions. https://pellagradisease.wordpress.com/ Then decide for yourself and your daughter's sake to decide whether to take Niacinamide or not to see if it helps the D's symptom's she is experiencing (Digestive, Dementia etc.) The International Journal of Celiac Disease makes note of this in their research that Pellagra could be contributing to symptom's being diagnosed as Celiac disease today instead of a possible (co-morbid) Pellagra that causes the same symptom's. When they discuss how Pellagra and Celiac disease are related (Co-Morbid) in a Celiac diagnosis are surprised to find that in 58% of Celiac's -- can also be diagnosed with Pellagra. See this link http://pubs.sciepub.com/ijcd/3/1/6/ Quoting 3. Pellagra and celiac disease "The two diseases can be connected in two aspects. 58% of pellagra patients were shown to have malabsorption and many had intestinal pathology on biopsies [36, 37]. Alternatively, Pellagra was described in celiac disease [38]. The skin manifestations in pellagra might have some additional etiologies, since multiple nutrient deficiencies are at the origin of the cutaneous manifestations in celiac disease. The following nutritional deficiencies inducing skin rashes, were describe in celiac disease: Zinc, Iron, Vitamin A, E, B12, niacin, folate, selenium and essential fatty acids [39, 40]." If one is being diagnosed incorrectly the other co-morbid conditions can continue to cause Celiac like symptom's. But if the majority of those who have been diagnosed as Celiac could be helped by taking Niacinamide I see no you reason you shouldn't try it. Or at least research it some more. Again good luck on your continued journey. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,
    • Read this posted on the FDA.gov site: https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm
    • Color me confused.  I went to Costco yesterday and there were 2 products there that had GLUTEN FREE plastered on the box but then in the ingredients was a: May contain wheat. How is this possible?  How can they still put gluten-free on the box?  We should be able to trust gluten-free labeling no?? And second question:  How many of you would still buy that item?  I REALLY wanted to buy the Island Way Sorbet for my daughter as it is her FAVE.  But I didn't want to take the risk.  Maybe when she is healthier?  I mean it is SORBET?! LOL So frustrating!
  • Upcoming Events