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On Thu, 28 Sep 1995, Lisa Davis wrote:
 
(stuff deleted)
 
> ...One consequence of this job will be eating out on a _very_ regular
> basis, basically every lunch and probably some dinners.  Packing your
> lunch is not an option when you're eating with clients.  For everyone,
> there is a certain amount of risk you choose to, and have to, tolerate
> when it comes to eating gluten.  For some of us this is more than
> others.  For those of you who are able to cook all your own foods,
> congratulations and I envy you.
 
One thing I'd recommend to anyone who has dietary restrictions and has to
eat out alot is to find one or two good restaurants where you can talk
directly to the chef and tell him/her what your needs are.  Any _good_
chef ought to be able to accomdate you somehow, either by recommending
certain regular menu items that are ok, or by modifiying something for
you.  If you are going to be a regular customer (and bringing other
people with you), it's good business policy for them to be accomodating.
This doesn't particularly help if you travel alot and won't be
patronizing one particular place, although the better restaurants ought
to do a better job.  It helps if you can call ahead when they're not
really busy and talk to the chef.
 
Jenny Herl              |   "The world has enough for everyone's need,
[log in to unmask]         |    but not enough for everyone's greed."
University of Illinois  |
Urbana-Champaign        |    --attributed to Mahatma Ghandi (1869-1948)