I understand it's quite a challenge to train and educate staff people on every food allergy. But if you're going to have a separate gluten free menu - the staff needs to understand the implications.
For example: I went to Green Belly recently for lunch. Seems easy enough because it's essentially a salad bar restaurant. I saw they had a separate gluten free menu posted by the register so I was pretty excited. I ordered CLEARLY off that specific menu, told her it was my first time being there, and also decided to mention - "no croutons" just in case. Well my gluten free salad bowl arrived with a huge dinner roll plopped on top. Thanks.
I was on a business lunch so I refrained from exploding, casually placed the roll off to the side (pictured above) and ate my salad - which wasn't anything spectacular. Then dealt with a massive stomach ache the rest of the day.
Until the staff better understands "gluten free" - I will be avoiding this establishment.
Gluten free is not a fad people - it's a serious medically induced diet.
I'm not Lady Gaga, I'm not gluten free to be popular. I'm gluten free to save my life.
WARNING. Not a great idea for GF lunching.
-J
-J
