<<Disclaimer: Verify this information before applying it to your situation.>>
Note to fellow Celiac's:
I am a Celiac list-serv listener, first time poster. After reading how
TGIF responded to Marvin, I was compelled to send a response letter. Below
is what transpired. I await their response. Thanks in advance for your
indulgence.
Dear TGIF Guest Relations:
The message that you sent (copied below) was broadcast to a national list
for those affected with Celiac disease. I am one of the recipients. The
answer given by TGIF is, in my view, is short sighted, arrogant,
condescending and misses the point.
Celiac disease affects thousands. Many affected by this disease (97%)
remain undiagnosed (both children and adults). Further, Celiac is among the
top ten for being the most common, yet remain the least diagnosed diseases.
The number of people diagnosed with this disease is increasing every year.
Need proof? Ask your family doctor.
The initial inquiry to TGIF was not asking to change any recipes. What is
being asked is for accommodation for those affected with Celiac. This
requires education of the store personnel (managers?), treatment of the food
prepared and a calculation of the nutritional value. Choices of items that
can be served to Celiac's include all the meats (grilled and baked), salads
(without croutons), fruits, fresh and cooked vegetables. Who doesn't want
to eat healthy these days? What is being asked is to give Celiac's a
choice. Hello?
In addition, you are correct that gluten can be found in binders like
starch - commonly made with wheat. Food labeled with just the words 'Food
Starch" is made from wheat. Starch made from corn is labeled as such. I am
not aware of any natural seasonings that contain wheat.
Understand, Celiac disease it is not a nutritional desire as you seem to
suggest. It is a need. Those afflicted with this terrible disease, myself
included, have a serious reaction and yes, even in some situations, can
even be life threatening.
Having Celiac is not something one can choose to follow one day and ignore
the next. All Celiac's wish it were so easy to make that kind of choice.
The customer who sent the inquiry was telling you they WANT to eat at TGIF
and join their friends and family. The inquiry was telling TGIF what they
(Celiac's) NEED. Seems that in this economy, listening to your customers
would be a top priority to fulfill that need.
Many of your competitors are responding to the dietary needs of the Celiac
in a more proactive way. In the process they gain public recognition (you
cannot buy that kind of advertising). Your competitors are listening.
Are you?
Respectfully submitted,
Stephen
P. S.
Moreover, has TGIF ever heard of the American with Disabilities Act?
(e.g. handicapped restrooms, curb cuts, handrails etc). Before the ADA, the
handicapped did not have a choice. Celiac's do not have a choice now
either.
Please excuse any typo's & grammatical errors. It has been a long day
and I am tired.
Thanks for listening.
Marvin, thanks for sharing this. S
************************************************************************
the one-line comment below was from the initial inquiry and their
reaction to TGIF answer to their request:
"A rather disappointing response. MLB"
************************************************************************
---------- Forwarded Message ----------
From: <[log in to unmask]>
Subject: Case# 2411067
Date: Thu, 14 May 2009 15:17:32 -0500
Dear Marvin:
As healthy eating continues to diversify, T.G.I. Friday’s restaurants
understand that people have different nutritional desires. Our menu offers a
wide variety of cravable items which are prepared by our staff using our
proprietary recipes. Although we have great procedures in place, any deviation
from our recipe would alter nutritional information. Deviation could simply
mean the restaurant substituted one of the ingredients from a different or
local vendor.
Unfortunately, we can not guarantee anything to be gluten free.
Manufacturers are not required to call out glutens in the ingredient statements like
they are with the "Big 8" allergens. Glutens are often found in binders,
like starch. Additionally, glutens could be a part of anything labeled as
"spices". Also, we are not set up in the kitchen to prepare items to keep
complete separation of gluten-free items from those containing gluten.
T.G.I. Friday’s guests, like yourself, expect our high standard of great
taste, innovation, and value. Please continue to visit www.fridays.com as we
expand our offerings even more.
We appreciate your interest in T.G.I. Friday's.
Sarah
Guest Relations
____________________________________
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