Sometimes the best way to approach learning something new is with the mind of a student. Instead of thinking about how hard it is to dine out gluten-free, treat it like a new skill that, once mastered, will give you a lifetime of dining out with confidence.
Lesson 1: Have a plan.
If you know where you want to go, research the restaurant beforehand. Check their website for allergen information or a gluten-free menu. If you can’t find any information on their website, or if they don’t have one, try to “google” the restaurant and “gluten-free” to see if other people have eaten there, and if they had a good experience. Many bloggers will write about restaurant experiences, good and bad, so take what they say with “a grain of salt” because they may have a personal bias. Also keep in mind that chain restaurants vary significantly by location and staff, so one persons good experience in Atlanta does not mean you will have the same experience in Austin. If all else fails, call the restaurant and ask to speak with a manager, preferably a kitchen manager. Sometimes this is pointless because the manager doesn’t even know that the corporate office has a gluten-free menu posted to their website! Either way, take it as a learning and teaching opportunity. (The best times to call a manager are the “off” times, between 2:00pm and 4:00pm).
Lesson 2: Timing is everything.
The best time to ask for special attention from the manager and kitchen is when they are not busy. This means that the best time for a gluten-free meal is NOT when everyone else is eating. Try for an early or late meal, and just remember that if they are too busy, your requests may be lost in the crowd.
Lesson 3: No one likes to take orders.
If the restaurant has a gluten-free menu, the ordering process should go smoothly. Be aware that most servers have no clue what gluten-free means, so they are not prepared to answer questions about ingredients. I usually say “can you ask the kitchen manager if the ranch dressing is gluten-free?” instead of saying “is the ranch gluten-free?” or “will you see if the ranch is gluten-free?” simply because it clears up any confusion about who should be looking for the information. If the restaurant does not have a gluten-free menu, ask to speak with a kitchen manager, and discuss the gluten-free options, remembering to question cross-contamination practices, such as frying potatoes (French fries) in the same fryer as breaded products. When ordering, keep in mind that you are asking them to service you, and go above and beyond their normal duties. Don’t be afraid to ask questions, but do it kindly. If you get a response that makes you worry, such as “oh yeah, that should be safe” then opt not to eat it. I don’t like people making assumptions about my food. If they don’t know, then it is better to go without!
Lesson 4: Think before you eat.
When a salad arrives at the table, check for crouton pieces. If there is a sauce or fried food item that is questionable, double check the gluten-free status with the server. I always do this with pasta dishes or dishes that are also served with gluten (such as the lettuce wraps at P.F. Chang’s). I will ask “this is the gluten-free version, right?” which prompts the server to check the plate or the ticket to be sure. This has saved me several times. I am careful to say it in a polite and curious way, not accusing them of making a mistake.
Lesson 5: Be memorable for the right reasons.
A customer with a special order or request will be remembered as an inconvenience (at the very least). If you plan to return to that restaurant, leave a kind tip, and you may receive more personal service at your next visit. I have servers at my favorite restaurants that remember me and know my “usual” order! They watch for mistakes with my food and are usually the ones to catch a crouton or sauce that isn’t safe, because they know me and what I usually get.
Extra Credit: In my experience…..
- I always talk to the manager when eating at a restaurant for the first time, and usually on repeat visits too.
- I request salad dressing from “the walk-in” cooler, instead of the regular salad area, to reduce the chance of crouton contamination.
- I try to order something simple, so there are fewer ingredients for me to worry about or question.
- I put a sugar packet under the lettuce if I get a salad with croutons. Then, when the salad comes back, I can check for the sugar packet, and see if they just picked the croutons off of the salad, or if they actually made me a new one.
- I always tip well. The servers at my favorite restaurants remember me, and remember what I usually order, and they catch kitchen mistakes for me, giving me much more confidence in eating out.
Great tips Tiffany! I think #2 has proven the most important for me. Almost every time I’ve gone out to eat during a Sat. night dinner rush, things didn’t go well. Even though I didn’t get sick, it’s annoying to have to wonder if you might get sick shortly after paying for your meal. When the staff is not rushed, they have time to take care of special needs diners correctly. When time is limited, things can and often do go quite wrong.
To keep from embarrassing the server over a croutons in the salad problem, I just hold on to the incorrect salad until the new one comes out. I hold on to the dish (literally) and when the server tries to take it, I explain with a smile that I’ll trade it with for the correct salad.
We tend to go to places that know us and feel our chances of being fed safely there are much higher than at a place that is new to us. That said, as long as I have time to research a place before going there, I’m always up for a new culinary adventure.
I totally agree. I hate going when a place is busy, for several reasons! I don’t like to feel like my order is “just another order” in the stack for the kitchen. I don’t expect special treatment, but I do want a little special attention paid to my food prep. I love to try a new place, but never on a Saturday night!