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Hello all,

This is a summary of responses that I've received in my original email
regarding bringing GF food to restaurants. Here is my original email:

 

I am new to this list and the mother of a 4 year old celiac child. My son
was diagnosed one and a half years ago, and we have experimented with eating
out at restaurants throughout this time, around the US. We reside in
Colorado Springs, Colorado and recently came across a restaurant (national
chain) that would not take his two slices of GF bread to the kitchen to make
a grilled cheese, citing laws that they are unable to do so. In all of this
past year and a half, I have never been told this in this state. Once in
Ohio, I had a woman tell me that they could not do so. I am under the
impression that this is a state to state law. Does anyone know where
Colorado stands with this? And do you know where to find written law
regarding this in CO? I've emailed the Dept. of Health here, but have thus
far, not received an email in return. Thanks for the help!

 

First of all, thank you for the responses. Second, I still have not received
a response from my State Health Dept. (which I will pursue further as time
goes on). Third, I did receive an apologetic email (with coupons) from the
restaurant that this situation occurred. The response was that they had made
a mistake. I quote the general manager - "I have spoken with the Server and
Managers that were working that afternoon and have made it perfectly clear
that we can make special requests and cook food that is brought in from the
outside if the guests have certain dietary restrictions.  I assure you that
this event will never occur in {this} location."

 

Now, to summarize all of your responses:

It seems that no one has laws to quote me and there are many grey areas.
Some told me that this is a local government level issue, not state, and
that it is a legal issue. I will have to check on this further as I have
time to do so. Some told me that it is how the 'law' is interpreted. Some
questioned why I would bring bread to a kitchen that is not GF. Many said
that most restaurants have been accommodating by doing things like heating a
pizza, pasta, toasting bread etc. Almost all who responded have had mixed
reactions on rare occasion when eating out too. A few suggested that this in
not law, but more of management attitude and discrimination. One suggested
the GF bakery here in the Springs (of which I'm familiar and love it, and
purchase items there frequently) 'Outside the Breadbox'. Another recommended
Outback Steakhouse, which we have visited as well. Another suggested the
dining card, which here is a link about -
http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9703C
<http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9703C&L=celiac&P=R1129>
&L=celiac&P=R1129.  Another suggested the U of C - Co. Springs library for
government publications, of which I will search through as I have time to do
so. Another suggested ordering GF prepared items at restaurants and not
attempting to bring food in.

 

All in all, no one had any definite guide to law as stated in any state.
But, I will not relent and I will find the answer - and when I do, I will
post it for all to know. As you can see, many emails were suggestions to get
around the obviously confusing and mysterious answer to my question. We
first and foremost try to teach my son how to eat out GF. But, remember he
is 4. The age factor makes that a bit challenging when the only GF food on
the menu is salad or grilled vegetables. So, for the meantime, we bring
backup like pasta or bread and ask the kitchens to prepare them. As you can
see, the restaurant of this national chain retracted the policy that was
stated, and will now accommodate. Therefore, we are not the only ones who
are confused about the laws. And in response to questioning why I would
bring GF food to a kitchen that is not GF? Well, it needs to be said that as
a parent of a young child adjusting to this diet, you do what you can.
Bringing his GF food is for backup. We are extremely careful and constantly
educating ourselves. He at three years old knew the words 'gluten, wheat,
rye, barley, oats' and knew what 'label reading' means to him. We are still
though, in a transition phase - due most in part to his age and ability to
identify how he feels or when he feels bad. In his first year after
diagnosis (at age 2 and a half), he gained 10 pounds and is now at age 4, in
the 50th percentile for weight. (He was at diagnosis at 10th percentile for
weight). We pay close attention to cross-contamination concerns
consistently. Communication is key - and questioning is key as well. 

 

I did make a suggestion to the restaurant at issue, that they work at ways
(like PF Changs and Outback) to have GF items available. I suggested that
they support the small local businesses (like our GF bakery in town) and
purchase items on a regular basis to provide for their GF patrons. The
general manager stated that he thought that it was a great idea and would
present it to corporate. I've also been in communication with the local
bakery, and they have been in communication with a few other restaurants in
town about working to find ways to offer GF items to patrons. This perhaps
is a wave for the future. Thanks again.

 

K. Rice

 

 

 

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *