I'm pretty accepting of the fact that I can't eat
gluten-containing foods without suffering the consequences. I know that it will
irk some people and result in dubious looks from others. I know that when
restaurants charge more for gluten-free sandwiches it's because gluten-free
bread costs them more than regular bread, and I am happy about the fact that
they offer it at all rather than grumpy about the extra cost. (The difference
in price is tax-deductible anyway.)
It frightens me sometimes in restaurants when I have to
explain what I can't eat and why, because I don't trust that the crash course I
gave the waiter was sufficient and that my food won't be cross-contaminated.
But I don't get annoyed when someone doesn't know what celiac disease is if
they listen to what I tell them.
For some reason, though, I'm still surprised when someone
in the food service industry gets it completely wrong. I mean, gluten is a
pretty hot topic right now. I can't imagine how someone who works in a
restaurant has been so thoroughly sheltered from all gluten-related talk.
Apparently, it's possible.
Here's what happened to me recently at a restaurant.
While the waiter rattled off the list of available desserts, I mentally checked
the ones that were usually gluten-free. Crème brûlée without the cookie, ice
cream, sorbet. Great! Three options. Knowing that there were two gluten-free
customers at the table, the waiter told us that none of the desserts were
gluten-free. Not surprising. Desserts in restaurants like that usually weren't
unless they were somehow modified -- like crème brûlée without the cookie --
and often the desserts were pre-made and unmodifiable. So, after the rest of
the table had ordered dessert, my gluten-free comrade and I ordered ice cream. To continue reading her store click here http://www.huffingtonpost.com/celia-kaye/food-allergies_b_6785406.html
