Questions to ask your server, etc

ilovechocolate · Joined: 27 Aug 2007 Posts: 50 Location: long island

I was wondering if anyone's able to provide some useful questions we should be asking our server, hostess, chef, etc (and possibly also the reason behind those questions..).

I'm hitting up a couple bbqs this weekend for Labor Day and I'm wondering if chicken or a burger is thrown on the grill what should I be watching out for? I'm learning that bread crumbs can be bad (if wheat flour is used) and that certain sauces like teriyaki (but not sure why) is not good if it's used as a marinade.

Any help would be very much appreciated.
And happy (early) holiday weekend!! I'm so excited to be getting out of work early tomorrow Very Happy

ostrich · Joined: 30 Mar 2006 Posts: 4170 Location: Nebraska

Are you talking about server as in "Bob standing next to the grill"? Or server as in "the waiter at a restaurant"? If it's the latter, I suggest skipping straight to the manager.

The former is more tricky. I get into the same situation at work sometimes. I'm sorry, but I generally just skip the whole thing. Sad

Especially if it's a potluck. How on earth are you going to track down everybody and double (and triple) check there isn't any gluten? What if Aunt Elsie keeps insisting there's no flour in her dish, but she doesn't realize that cake flour = regular flour? Or some croutons accidentally fall into Uncle Bob's salad?

As far as grilling goes, I would make sure your dog/burger/chicken is cooked on a piece of tin foil. Then you don't have to worry about CC from the grill. To be safe I would 1) make sure there's no marinades on the meat and 2) skip all the dressings, except for stuff you know is safe (like ketchup).

Or, you could take the easier route and simply eat before going to the party. That way you can enjoy everybody's company without worrying about getting sick. Smile

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ilovechocolate · Joined: 27 Aug 2007 Posts: 50 Location: long island

so yes I changed my name....formerly jenn here

I'm talking about both situations...restaurant and "Bob standing next to the grill". haha.
I thought about just eating before I go to a bbq or party but don't always want to be in that situation. Maybe if the food hasn't already been prepared I can make sure my chicken or fish or whatever gets cooked up plain. The tin foil idea is great. I know what you mean about work, I've already had to deal with a meeting where there were treats and I couldn't have any...it was all pastries! Better off anyway. But later today I'll be dealing with it again since we are celebrating some birthdays and are having cake. (That's primarily a no-no because of flour most likely being wheat right??)

Thanks for the tips Os Smile

cruelshoes · Joined: 23 Sep 2005 Posts: 2550 Location: Washington State

Ostrich has given you some good suggestions.

The thing about potlucks or parties is that you have to go in to it expecting that there will be nothing you can eat. Then ask lots of questions and be pleasantly surprised if there is something to nosh on. I bring a dish or two to share when I go to a party. That way I at least know I have something to eat. For the most part, people who do not have to follow the GF diet have no idea what you are talking about when you mention gluten. I have been told that a potluck dish must be safe for me because it is made with white bread. As though it is not made of wheat flour, instead it's made of some mystery food called "white". If there are any breadcrumbs used anywhere, they are always gluten containing. The only exception would be in a GF restaurant with GF bread. Having your meat grilled on foil is a great way to avoid CC. But you still have to ask what brand the hot dogs are or if the chicken was marinated or injected with something.

Kimmus · Joined: 28 Oct 2005 Posts: 171 Location: Iowa

ostrich · Joined: 30 Mar 2006 Posts: 4170 Location: Nebraska

ilovechocolate · Joined: 27 Aug 2007 Posts: 50 Location: long island

thanks all so much!!! very helpful indeed.
That's a great idea to bring a dish. I actually plan on going to Barnes & Noble tomorrow to get a basic GF cookbook. Then I'll make something to bring to these bbqs.

cruelshoes--thanks for clearing up the issues with teriyaki and soy sauces. I knew to watch for them but now it helps to know why.

I'll also have to definitely check out Wal-Mart since now I've seen a few postings here how they have a GF section! Very Happy

bud7-10 · Joined: 05 Jul 2006 Posts: 165

Hi and Welcome!

Wal-mart doesn't have a gluten free section, but they do label their Great Value brand for gluten. If it is GF, below the ingredient list will say "GLUTEN FREE". I wish more stores would do this!!
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Wheat-free and egg-free since 10/1999.
GF since CD dx 5/2005.
Many food alleriges

Torrey · Joined: 11 Apr 2005 Posts: 925 Location: Hawthorne, NJ

Linda · Posted: Thu Aug 30, 2007 9:00 pm Post subject:

Stupid Walmart STILL isn't labelling items as GF in Canada yet. Mad

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Mom of Ty (he's nine) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

nancw · Joined: 04 Oct 2006 Posts: 855 Location: Denver, CO

Fidissimus · Joined: 17 Mar 2006 Posts: 1569 Location: Portland, OR.

You should check out this article:
Gluten Free Dining Out: Is it safe?

It's geared toward dietitians (and was found by Al where it's also in the sticky links for Diagnostic & Technical Info) but is a good primer for any celiac interested in dining out.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/